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Beyond the Menu: Maximizing the Use of QR Codes

Modern Restaurant Management

million – a 433 percent increase since 2021. A quick scan can add recurring events like weekly happy hours, special prix fixe nights, seasonal pop-ups, or live entertainment directly to a guest’s personal calendar should they choose to opt-in. Could you be getting more out of your QR codes?

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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Dinner, With a Side of Climate Preaching

EATER

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”

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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1

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Native American Museum Cafes Preserve Tradition, Embrace Innovation

EATER

The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. Thirty Nine Restaurant opened in 2021, closed for reconceptualization in 2023, and is slated to reopen in early 2025.

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How this entrepreneur's bagel runs became a business

Restaurant Business

The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. And then, in 2021, the couple found a site for their first brick-and-mortar. So are the roughly 15 schmears, which change seasonally. There are a few sweet treats on the menu, and there’s a whole coffee program.

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Predictive Analytics for Reducing Food Waste in Restaurant Supply Chains

The Rail

The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out. from 2021 to 2022, the most significant increase in nearly one decade. Sometimes, making your menu more expensive is counterproductive.