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– Frenchie Audette, VP of Food Service at Divert In 2024, the restaurant industry continued to adjust to changes sparked by 2020. By taking these steps, the food industry can better navigate the challenges of sourcing sustainable ingredients while meeting consumer demands and maintaining profitability in the new year.
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. For example: If you want to improve efficiency look for software that integrates with your POS and kitchen systems.
How Virtual Reality Is Shaping New Restaurant Technology for Staff Onboarding Training a new hire takes time and patience, whether it’s to be a server, a cashier or cook. Their software allows new hires to take a 360-degree tour of the facility, follow other employees on the floor, and test new skills in simulated scenarios.
Special events have become a big reason for going out, making unique dining experiences more important than ever. Special events have become a big reason for going out, making unique dining experiences more important than ever. Tables and chairs take a backseat to efficient space. These core elements never go out of style.
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.
While economic pressures persist, the report highlights that with the right tools and insights, operators can take control of their financial future in 2025 to strengthen profitability and position their businesses for long-term success. Consumer spending at small business restaurants declined (-2.4 percent) and transactions (+3.9
The survey results reveal that 35 percent of respondents feel the same level of comfort dining out now as they did at the beginning of the pandemic. Some highlights inlcude: Consumers' projected dining out frequency. Some highlights inlcude: Consumers' projected dining out frequency. Primary reasons for dining out less.
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? When you give back to the community, the community takes care of you. Jockey Hollow Bar + Kitchen's Chris Cannon.
The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. New safety protocols may hurt restaurants’ bottom line again, while also impacting retention rates due to business closures and lack of steady income. Key 2022 Trends.
Let’s take a look at a few that can directly benefit you today. While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Food Safety. Robo-Staff.
Let’s take a look at four ways your QSR should innovate, that have already shown success elsewhere. Open Up More 'Ghost Kitchens' Restaurant locations are having a hard time keeping up with all the mandated restrictions to dining in. Can your locations have a dedicated area for mobile pickup orders?
Restaurateurs now also need to know how well new hires will uphold COVID-19 safety measures. If staff jeopardize the health and safety of guests or fellow team members, they can sink the business. Ask these questions in your interviews to find staff who will uphold COVID-19 safety measures and whose values match yours.
So much was different before March 2020. Restaurant’s safety protocols were done “behind the scenes,” and guests most likely didn’t care about the sanitation of high-touch surfaces or whether they were sitting within six feet of other tables. The Demand for Transparency. Restaurants Are Evaluating Differently.
One design solution that has really helped during the pandemic—encompassing the entire range from quick service to fine dining—is open-kitchen restaurants that have “nothing to hide." " They have been selected by a growing number of diners who are conscious of cleanliness, safety, and health.
With On-Demand Delivery for Square Online Store, sellers can take control of their fulfillment process by offering delivery to their loyal customer base directly from their own website. Processing is free on all on-demand delivery orders through July 8, 2020—up to $50,000 in sales. Visa SMB Help.
However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. Take additional precautions by removing reusable items such as ketchup bottles and salt and pepper shakers.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. No cover fees through September 30, 2020. Up to 50 percent discount on cover fees in the fourth quarter of 2020. Socialincs, Inc.,
Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.
" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The purchase is expected to be completed in September 2020. Restaurant of the Future Panel. 20 at 4 p.m. .
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. No cover fees through September 30, 2020. Up to 50 percent discount on cover fees in the fourth quarter of 2020. Socialincs, Inc.,
Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. Recent surveys are showing the vast majority of Americans have been cutting back on dining out.
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
This may be due to restaurants increasingly promoting take-out and drive-through, or consumers getting sick of eating food from grocery stores. New York businesses saw a decline beginning as early as March 9, 2020 and now show a 61 percent YOY decline. 2 – Food Safety Concerns Hurt Restaurants Most.
The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “The bites are baked just right; choose a dip then take a sip! The TableUp team will join the TouchBistro family and continue working from Boston.
In the beginning of 2020, no one could have predicted where the restaurant and quick service restaurant (QSR) industry would be today. Today, brands are establishing an even more technology-forward experience that meets customers in new places, while preserving quality, personalization and safety for guests and staff.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Experienced a decrease in wages or loss of job on or after March 10, 2020. restaurant employees financially impacted by the coronavirus crisis.
Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off. Fast is not fast enough.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.
Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.
QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. ” Delivering Jobs. .
Restaurants took a major hit from COVID-19 in 2020, with sales dropping by 79% in mid-March. And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Ensure health & safety of staff and guests ???
When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments. In addition to a bold brand and innovative menu with unique takes on Indian Street Food, Curry Up Now offers franchisees industry-leading unit economics.
To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts.
Clean Juice Chief Executive Officer, Landon Eckles described 2020 as challenging but resolute in lauding its franchise partners and support staff in the company’s response to the global pandemic. Additional 2020 Award Recipients: Top Delivery Sales : Lance and Blake Condray, Campbell, CA. Clean Juice Celebrates Franchisees.
2020 has been quite a learning experience. Meanwhile, Chipotle is testing out new restaurant designs, and now have more than a 100 “Chipotlanes,” drive-thru stores where customers can pick up their digital orders (4). This is now the new norm, and we know that some of these changes are here to stay.
Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. And take time clocking data from your POS and send it right to your payroll provider for easier processing. Restaurant inventory management software is a tool that helps digitally track and manage your kitchen inventory.
“With Feed the Front Line, you can order a meal in under a minute, and ezCater figures out how to get it to the hospital reliably. Newark Working Kitchens. “We are excited to partner with SevenRooms as they share in this vision of doing whatever it takes to help restaurants succeed in the face of uncertainty.
To support its franchisees, who are independent business owners, in hiring and retaining employees who embody the brand’s core values, Dunkin’ is taking several steps to welcome new restaurant employees and promote the timely and much-needed opportunities its franchisees are providing. metro area.
Each remodel is expected to take no longer than a few weeks, with each drive-thru remaining open to guests and offering a construction deal – Buy One, Get One Free Classic Roast Beef Sandwiches. KFC’s first donation of one million pieces of chicken was directed towards frontline and essential workers in March 2020.
While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. You could also use this time to try out a rotating daily menu for consistently new offerings and optimal freshness.
White Castle launched a planned pilot with Miso Robotics – creators of the first autonomous grilling and frying kitchen assistant, Flippy – to accelerate the adoption of artificial intelligence and robotics in the restaurant industry. QSR Automations added contactless features within ConnectSmart Kitchen and DineTime.
Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. Make sure that you seek out opportunities that involve food. This will likely be the case for some time.
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