Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

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Modern Restaurant Management

JULY 1, 2020

Takeout and delivery has continued to sustain interest on Yelp, still up 148 percent based on consumer interest relative to pre-pandemic levels. This report’s results are based on surveys conducted over a 12-month period from April 2019 to March 2020—the month when the first U.S. percent in 2020. percent in 2020.

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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. Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins.

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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. With Great Power Comes Greater Sustainability.

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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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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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Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

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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. Choose your location wisely.

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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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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

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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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. Sustainability and healthy options rising in importance. California.

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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. Local is the New Sustainable. Cocktail/Beverage: 2020 Takeaways. Pour Me a Strong One.

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Modern Restaurant Management

APRIL 8, 2020

Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. Sustainability. Work with your chef to choose locally sourced ingredients and garnishes as part of your venue’s food order. Even better?

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Modern Restaurant Management

FEBRUARY 18, 2020

” 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. As 2020 plays out, food companies will start investing in more tech to enhance sanitation and sterilization efforts.

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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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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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Modern Restaurant Management

FEBRUARY 10, 2020

In 2020, a new coalition will help hospitals not just in New York but nationwide provide patients plant-based food options that combat rather than contribute to cancer, diabetes, obesity and heart disease. In 2020, it is expanding its efforts to engage even more organizations in reducing meat consumption. Health Care Without Harm.

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Modern Restaurant Management

MAY 8, 2020

Relative to dynamic reaction time, capacity management looks at the whole picture in your restaurant to determine the maximum output that your operation can sustain without a loss in quality. Whether that’s on your staff or part of your future delivery platform, this AI that serves as a visceral reminder that we live in 2020.

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Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

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Modern Restaurant Management

MAY 5, 2022

When it opened up in November 2020, it only accepted bitcoin as payment, but now there are several other ways you can do so, including Ethereum, among others. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Some of these include bitcoin cash and Dogecoin. Flyfish Club.

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Modern Restaurant Management

MARCH 1, 2023

An interesting tidbit about those dark days of 2020-21: restaurants, bars, food trucks and other establishments that were able to remain efficient with their back of house (BOH) services were most likely to survive and even thrive. So, which back of office trends should restaurant ownership and management be concerned with heading into 2023?

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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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Modern Restaurant Management

JULY 30, 2021

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. ” Curry Up Now Adds Incentives LTO. .

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Modern Restaurant Management

SEPTEMBER 15, 2021

The “support local” movement that helped sustain several restaurants during the pandemic won’t be going away any time soon, with more Canadians purchasing and ordering from their local restaurants directly, and for items other than just takeout or delivery. During the pandemic, meals sourced from home rose to 86 percent.

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Modern Restaurant Management

FEBRUARY 21, 2020

The James Beard Foundation and VISIT PHILADELPHIA ® announced that together, the organizations will reveal the 2020 James Beard Awards nominees at a live press conference in Philadelphia on Wednesday, March 25 in partnership with Constellation Culinary Group. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

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Modern Restaurant Management

MAY 30, 2025

Additionally, consumers continue to favor delivery transactions, which are up by 383 percent since 2020. Increased costs of sustainable packaging and adherence to government regulations contribute to financial burdens. cities by combining data from the 2020 U.S. Increasing Competition and Market Saturation The U.S. in the U.S.

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Perfect Daily Grind

MAY 28, 2025

Understanding what drives these price changes, how coffee consumers are responding, and what alternatives exist is essential for businesses aiming to remain sustainable in a volatile market. Many roasters are reassessing their entire operations to ensure financial sustainability while maintaining quality standards.

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Modern Restaurant Management

OCTOBER 22, 2020

million over the next five years to build and sustain the program. Salata built on this momentum and new loyalty audience in 2020, driving awareness of its new native delivery offering through a free delivery week, in partnership with DoorDash. Since launching with Olo Rails in March 2020, Salata has earned $1.4

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Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Integration of these elements will shape the design briefs of 2020 and beyond. Trends are no longer limited to the cuisines on offer or the style of service.

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Modern Restaurant Management

APRIL 2, 2020

Had a primary source of income in the restaurant industry for the last year. Experienced a decrease in wages or loss of job on or after March 10, 2020. This tool is free to use for the whole of 2020, irrespective of your EPOS, Stock system or menu management system. Live in the U.S., an overseas U.S. military base, or any U.S.

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Modern Restaurant Management

APRIL 29, 2021

According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020. He got creative on how to source employees.

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EATER

NOVEMBER 12, 2020

From fresh to fried, how to get turkey shipped straight to your door, from the Strategist Thanksgiving 2020 is shaping up to be unlike any other. Factor in the need to put together an elaborate meal, and stress is inevitable — especially when it comes to sourcing a turkey. The Best Small Turkey to Order Online.

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Modern Restaurant Management

DECEMBER 29, 2023

Interestingly enough, the very source of a lot of this tension — technology — can also be the solution. News headlines give you a pretty good idea of what’s top of mind for employees at QSRs and fast-casual locations: Staffing Shortages : We’re still 14,000 restaurant jobs short of where we were in February of 2020.

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EATER

JANUARY 8, 2024

Although he acknowledges that “the word ‘catering’ is attached to, like, a chef with a dish on Sterno,” Herrera says that the dinners have provided a valuable source of income. I think more and more chefs are shifting into [private work], because working in a restaurant is — I don’t think it’s sustainable long-term,” Herrera says.

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EATER

OCTOBER 1, 2022

The Los Angeles-based business — named for a 16th-century term for the wives and daughters of fishermen that evolved into a slur for brash women — offers stylish tins of ethically sourced, sustainable seafood like smoked Atlantic salmon and wild-caught sardines. How did you get into the food industry?

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EATER

APRIL 25, 2022

His company sources a range of items from artisanal producers in Spain, from Iberico pork to vaca vieja beef, and to bring American consumers some of the classic seafood of Spain, Campo Grande offers a fish box with flash-frozen items like European hake and Mediterranean baby clams. billion in 2020, it’s projected to reach $138.7

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