7 Shifts
JANUARY 26, 2021
We’re not talking about just surviving the pandemic—but thriving through 2021 and beyond, and setting new standards. With mobile ordering, there are no menus to pass out and back around, no germed-up credit cards to swipe, and no cash to handle. For fast-casual and quick-service restaurants—no more lines.
Modern Restaurant Management
DECEMBER 21, 2020
In 2021, restaurant marketing strategy, restaurant design, and internal systems—for independents and chains alike—will evolve, and technology and robotics will become commonplace. Independent restaurants and chains alike will finally make the management of local marketing channels a priority. Ghost kitchens will flourish.
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Modern Restaurant Management
JULY 20, 2021
Total restaurant visits were down -6 percent in May 2021 compared to May 2019 but were up +23 percent from a year ago, recovering from a -23 percent decline in May 2020. Snack periods, were down -5 percent in May 2021 compared to May 2020, and for a pre-pandemic view, down -11 percent compared to same month two years ago.
Modern Restaurant Management
APRIL 11, 2022
Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. percent increase in average US hourly wages in 2021, specifically noting a rapid rise in wages for leisure and hospitality workers. A good starting point for addressing many issues is use of a manager’s log.
EATER
APRIL 10, 2024
Like Johnson’s fast-casual rice bowl restaurant, Field Trip, the food at Bankside was developed with delivery in mind. Wonder debuted in December 2021 as a network of tricked-out Mercedes-Benz Sprinter vans serving a few affluent New Jersey suburbs. Wonder has managed to raise a whopping $1.5 But will the masses come?
The Food Corridor
FEBRUARY 2, 2021
The natural question now is: what you got 2021? What to Expect From 2021. To do this, let’s look back at 2020 and see what we think might be around the corner for shared kitchens in 2021. As restrictions continue into 2021, shared kitchens have an opportunity to help small businesses make the most of new opportunities.
Modern Restaurant Management
DECEMBER 21, 2020
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? Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Here are their responses.
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