Modern Restaurant Management

DECEMBER 17, 2024

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

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EATER

APRIL 30, 2025

. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. Now, Pecking House has two locations.

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Serving 2025 Fine Dining Employee Relations 283

Modern Restaurant Management

JANUARY 3, 2020

For the food and drinks industry, Instagram is an unescapable source of advertisement. But what other drinks trends are sent to take 2020 by storm? Stay ahead of the competition and make sure you’re serving the right stuff in 2020. Looking Ahead to 2020. Looking Ahead to 2020. Learning from 2019.

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Modern Restaurant Management

MAY 1, 2020

Q1 Yelp Economic Average (YEA) , which takes a holistic look at the local economic changes since the start of 2020, focused on the economic impact of COVID-19. Key restaurant findings from the Q1 2020 YEA include: More than 30,000 restaurants have shut down – temporarily or permanently – as of Sunday, April 19. Eating 2020.

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2020 Food Safety Fast Casual Guest Recovery 479

Modern Restaurant Management

NOVEMBER 14, 2019

What's hot for 2020? Black pepper ice cream, coconut ceviche and Japanese whisky highballs are just a few of the unexpected–yet delicious trends–that will be popular in 2020, according to Kimpton's soothsayers. Oat and hemp milks will continue to dominate menus in 2020, alongside nut-based, dairy-free cheeses.

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2020 Bar Influencer Compost 375

Modern Restaurant Management

JANUARY 3, 2020

If you’re curious about what will be hot in 2020, check out the top five restaurant trends you should expect to see. Even fast food giants are jumping in on the plant-based trend for 2020 by incorporating more vegetarian-friendly options to accommodate all customers. The Growth of Plant-Based Food Alternatives.

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2020 Compost Sustainability Customer Experience 307

7 Shifts

JANUARY 23, 2020

Are you opening a restaurant in 2020? As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Vegan, locally-sourced, farm-to-table, organic, etc.) Congrats! ?? And good luck. Good luck out there!

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2020 Hiring Cash Management Education 335

EATER

MAY 14, 2025

Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

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Modern Restaurant Management

NOVEMBER 24, 2020

Use this time to invest in training, develop relationships with potential clients and referral sources, explore possible acquisitions or new markets, and upgrade outdated technology. That said, restaurants didn’t have COVID-19 written into their budget at the beginning of 2020. Plan for Gaps in Your Budget. Hire the Right People.

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Cash Management Social Media Seasonal Menu Food Truck 576

Modern Restaurant Management

OCTOBER 24, 2024

At Sleepy Bee, our work towards B Corp certification began in the summer of 2020, a time when many of us in the industry were wondering, “What are we doing here?” As we wrestle with margins in a post-pandemic restaurant world, our choices may only be justifiable with investment in other revenue sources.

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

AUGUST 31, 2020

COVID-19 just seemed to pour fuel on those growth numbers, and 2020 is on track to exponentially surpass last year's records. Industry reports show that in March, April, and May of 2020, organic produce trended upward as consumers adopted an inherent understanding that organic foods offer exponential health benefits.

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Modern Restaurant Management

DECEMBER 30, 2021

We’ve seen it throughout 2020 and 2021, and now 2022 is seeing a new version of the same. QR codes, the first of the restaurant-saving technology of 2020, paved the way for newer and better tech discoveries throughout the past two years. The oldest of the tech turned out to be the most tenacious in 2020-2021.

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Loyalty Program 2022 Kitchen Safety Customer Experience 579

EATER

NOVEMBER 15, 2024

According to the Wall Street Journal , buying Grubhub not only provides Wonder with a new source of revenue, but also gives the company access to Grubhub’s delivery drivers and delivery technology. A timeline of major Wonder moments: 2020: Wonder begins piloting its van program in parts of Westfield, New Jersey.

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Food 2024 2023 Food Order 306

Modern Restaurant Management

MARCH 15, 2022

While some restaurants welcomed cryptocurrency before 2020, many are now turning toward cryptocurrencies because of their real-time payment feature – which gives restaurants a much-needed boost. If you are not reading this article on Modern Restaurant Management , please reconsider your reading choices and visit the original source.

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Modern Restaurant Management

DECEMBER 21, 2021

When the pandemic emerged in early 2020, the entire foodservice industry faced fast and unexpected change. Issues identified of increasing importance include reducing food waste, ethical sourcing and social justice. z International Foodservice identified top trends expected to elevate the foodservice industry in 2022 and beyond.

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2022 2021 Innovation Customer Service 450

EATER

SEPTEMBER 9, 2020

The book begins with foundational information (how to source ingredients, the tools to buy to make pie-making easier and more efficient) followed by chapters on crusts and crumbs and pie fillings. At the heart of Petee’s Pie, the goal is simple: a flavorful, flaky, tender crust and perfectly balanced ?lling.

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2020 Book Food Supply Take-out 347

Modern Restaurant Management

DECEMBER 31, 2024

This trend showed up for wine at a Denver wine bar and restaurant featuring sweet wines sold by the ounce like a 2020 Chenin Blanc from Vouvray for $10 per ounce all the way up to a 1923 Tawny Port from the Barossa Valley in Australia for $30 per ounce. The focus on wellness extends to adaptogenic and vitamin-infused drinks.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

NOVEMBER 11, 2020

Comfort food, outdoor dining, Riesling and streamlined menus were top trends for 2020, according to Kimpton Hotels & Restaurants ' seventh annual Culinary & Cocktail Trend Forecast for 2021. Culinary: 2020 Takeaways. People will also prefer locally sourced foods that represent the area of the restaurant.

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EATER

MAY 28, 2025

. | Courtesy of Sabine Caf Rich Fox of Sabine in Seattle says leaning more casual has helped his bottom line A version of this post originally appeared on May 28, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

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Seating Back of House 2025 Presentation 193

Modern Restaurant Management

OCTOBER 19, 2020

percent as of September 30, 2020. The right tools allow you to share updated rules or standards with every location simultaneously, creating a single source of truth that employees know is up-to-date and accurate. Per Statista , the year-over-year decline of seated diners in U.S. restaurants was an astonishing 43.38

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Food Safety Food Employee Relations Consumer Goods 539

EATER

APRIL 2, 2025

Amid unprecedented chaos that shuttered thousands of restaurants across the country, the organization canceled its ceremonies in 2020 and 2021. Ethical sourcing will also be considered.

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2025 Beverage Leadership Hospitality 334

Modern Restaurant Management

DECEMBER 14, 2021

percent from 2020, according to the National Restaurant Association. For many companies, the adjustment began in earnest in 2020, as awareness around climate change, racial and social equity issues, and COVID-19 changed the way people think about and prioritize ESG. Staffing Shortages Continue. Opportunities for 2022 and Beyond.

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Modern Restaurant Management

FEBRUARY 11, 2020

Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. Businesses in the restaurant, café and hotel sector are looking to elevate their tea game in 2020. A High Profit Margin.

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Fine Dining Hotels Consumer Goods Beverage 576

ChowNow

JANUARY 19, 2022

For ingrained, they source organic ingredients and superfoods to incorporate functionality into tasty treats. In 2020, they were among the top-performing Chicago restaurants on the ChowNow Marketplace, which they use as part of their ChowNow Direct subscription. . real food) ingredients,” says Andrew of the husband-and-wife team.

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Online Ordering Point of Sale Food Order Small Business 370

EATER

MAY 13, 2025

I will not prod you to order 200 Vitamix blenders from Amazon like theyre hand sanitizer la 2020. While fresh herbs are often grown in the US and are therefore relatively safe from major price swings, dried spices are not, and commonly sourced from abroad. What makes for a great kitchen vacuum?

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Point of Sale Pricing Sourcing Consumer Goods 213

EATER

MARCH 27, 2025

Rachel Ross first noticed that Smartfood tasted different in 2020, around COVID lockdown, when she stocked up on Smartfood for comfort eating. Often formulation changes happen when suddenly one ingredient becomes really expensive or really hard to source in a consistent way, says Frohlich. Even the texture feels off, said another.

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Consumer Goods Food Supply 2019 Food Order 353

Modern Restaurant Management

APRIL 20, 2020

So, if you expect to reopen in June, then use the June 2019 numbers to determine the cash reserves needed to reopen in June 2020. One possible source is the new SBA Payroll Protection Program (PPP), a small lifeline for restaurants who had to let employees go during the onset of the crisis.

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Front of House Back of House Reservations Seating 525

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

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Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

DECEMBER 5, 2022

Many restaurant owners and managers immediately invested in multiple technology solutions to stay afloat in 2020, with contactless order and payment solutions being the most important. In addition to deploying technology to address these shifting customer habits, arguably one of the biggest hurdles restaurant operators face is vendor fatigue.

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Mobile Ordering Loyalty Program Employee Relations Customer Experience 563

Modern Restaurant Management

JANUARY 12, 2022

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. Sales velocity is now +4 percent vs January 4, 2020. California.

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2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

AUGUST 25, 2021

Throughout the paused activity of 2020 and 2021, people everywhere were reminded of the delicate ecosystem that exists between individuals and their communities, as well as between people and their planet. Still recovering from diminished margins, restaurateurs are facing heightened consumer standards in the new, post-pandemic market.

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Ordering Operations Sustainability Food Supply 493

EATER

NOVEMBER 21, 2024

And podcaster Joe Rogan was also an early platformer of anti seed-oil beliefs, hosting carnivore diet proponent Paul Saladino in 2020 , and going on to villainize seed oils on his own. Like just about everything else in nutrition, they are best consumed in balance with other fat sources and in moderation to control calories,” says Nestle.

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Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

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2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

OCTOBER 16, 2023

Remember 2020? Source: *Causeway Solutions 2023 Dining Out and Household Spending Now that we know a little bit about overall dining habits, we looked at how people’s feelings and attitudes about other things influence their dining preferences. returning to pre-COVID levels even by 2026.

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Fast Casual Fine Dining 2023 Consumer Goods 531

Modern Restaurant Management

JANUARY 12, 2021

According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent. There’s no disputing that the past year has been extremely hard on the restaurant industry overall.

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Fast Casual Food Safety Loyalty Program Customer Experience 411

EATER

JUNE 2, 2020

boycottcondados pic.twitter.com/qwFF5HLiJ7 — (@millennialtrsh_) June 2, 2020. when i go in tm, myself and other are gonna demand an apology and if we don’t get it we also will walk out.” (@gsheamercer) June 1, 2020. The source later clarified the situation. pic.twitter.com/8f5OwiuPax — sammie (@someaireeuh) June 2, 2020. “I

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Ordering Social Media Restaurant Law Food Order 364

Modern Restaurant Management

FEBRUARY 4, 2022

Though many of the market forces that shaped the restaurant industry in 2021 were closely linked to disruption from the pandemic's onset in 2020, 2022 brings new challenges — and opportunities. Sourcing ingredients locally or from all-natural farms. Focus on seasonal produce to ensure peak freshness.

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