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With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings.
Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. What was it about Capriotti’s that resonated so much with you that you wanted to be a franchise owner? After that, I was hooked.
The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. This isn’t about replacing people with machines.
FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. Why Traceability Matters for Restaurants Traceability is deeply connected to the day-to-day operations of a restaurant.
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success!
The restaurant experience was once solely comprised of human-to-human, in-person experiences. Then, in 2020, we saw the restaurant industry go through a major digital upheaval, spurred by the COVID-19 pandemic. Here are two places where I predict AI will have a majori mpact in the restaurant industry in the new year.
Are you ready to unlock the real secret to building wealth in the restaurant industry? One of my franchisees, Vincent Russo, taught me a lesson that changed the way I look at the restaurant industry. On top of that, he had enough free time to take vacations most of us could only dream about. This business is mentally draining.
When hiring restaurant managers, qualities like organization skills, experience and leadership are always at top of mind. However, many traits exist that often go overlooked in the hiring process impacting the success of a restaurant. Here are three traits that often go overlooked when hiring management positions within restaurants.
increased consumer demand for real-time information about these incidents. The Importance of the Media’s Role As we recently saw with the large, multi-state onion recall that impacted restaurants in at least 13 states, the media can rapidly spread recall news to a wide audience. Confusion is the enemy of a well-processed recall.
million job openings in the United States, yet only about 7.2 Many of these vacant jobs fall in the service sector, with a high concentration in the restaurant and hospitality industry. Many restaurants are operating at reduced capacity or with limited hours because they cannot find enough staff.
On October 1st in Chicago, Meta’s Restaurant Summit brought together more than 100 marketers from some of the most recognizable franchises in the industry for a buffet of diverse programming, discussion, and exploration into the world of restaurants. This is where social media is uniquely positioned to help restaurants win big.
Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workplaces nationwide put on their holiday celebrations. What are things restaurants can do to encourage holiday spirit in their menus? "To
Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. Like you, they’re in this business to turn a profit. These companies add a markup on every product before it reaches your restaurant.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
Imagine pouring your heart and soul into your restaurant, only to watch your tables remain empty night after night. One of the building blocks you must put in place before starting a restaurant is market research. Today, we’re giving you a roadmap on how to do restaurant market research well.
Navigating the bustling world of the restaurant industry comes with its own set of challenges, and one critical area that often flies under the radar is worker classification. These distinct categories must be properly determined by business owners. The factors are: Opportunity for profit or loss depending on managerial skill.
Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. “The past 20 years have been an incredible journey, and I’m so proud of how our family business has grown and evolved,” said Alan A. Casucci, Founder & CEO at Thought For Food & Son.
The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. Brand websites and web browsing are 533 percent more popular than online marketplaces for restaurant discovery.
2025 is almost here, and one thing is clear for every restaurant owner. Google reviews have grown into a massive force for consumers and play a key role in restaurant success. In many cities, restaurants need thousands of reviews to even be considered by customers.
Customers are spoiled for choice with restaurants. Incorporating video testimonials into your restaurant marketing strategy can showcase authentic experiences that build trust and engage prospective customers, turning them into loyal regulars. Few businesses rely on reviews and word-of-mouth recommendations as much as restaurants.
The restaurant industry isn’t just evolving – it’s reinventing itself in real-time. From personalized customer experiences to unlocking operational efficiencies, technology is the fuel driving the next era of restaurant success. And technology is the key to unlocking that potential. Take Cousin Subs as an example.
As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technological innovation, and economic dynamics. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.
While overall interest in AI-driven restaurant features remains low, loyalty is increasingly influenced by personalized promotions, according to the Summer 2025 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. This was only topped by grocery store increases at 79 percent.
In the restaurant industry, moving from General Manager (GM) to Multi-Unit Leader (MUL)—whether as a District Manager, Area Manager, or Regional Director—is usually seen as a natural career progression. They are all about direct oversight, rolling up their sleeves to solve problems, and setting the example in their restaurant.
Seamless restaurant operations, where the crew anticipates customers’ and coworkers’ needs and easily course-corrects, require more than technical know-how and vetted organizational systems. What to ask : “Can you tell me about a time you had to explain something complex to a coworker or customer?
How rising import taxes may reshape menus, pricing, and sourcing in the restaurant industry. The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. tariffs on the horizon, many restaurant operators are bracing for change. With new U.S.
Restaurant no-shows are a silent killer of hospitality profits. No-shows plague the UK hospitality industry, with 12-14 percent of restaurant reservations going unfulfilled, resulting in an estimated £17.6 No-shows create a cascading economic challenge for restaurants.
Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Looking back, I was optimistic—perhaps a bit naïve—about what scaling would require.
The holiday season is a huge calendar event in the restaurant industry, with bookings booming as guests look to let their hair down and enjoy a festive feast. Over the Christmas season, 63 percent of adults plan to eat out so your restaurant needs to be prepared for the increase in demand.
At our core (restaurant folks) we are in the business of taking care of people through food. It is something that speaks volumes about your personal history, traditions, cultural background, and giving nature. They are telling you about themselves: where they come from, who they are, what makes them happy.
"This initiative reflects a growing industry trend toward aligning business practices with global sustainability goals, ensuring that graduates are prepared to lead the way in transforming the culinary and design landscapes for a sustainable future." What are common misconceptions about induction cooking and benefits of induction?
After a rough few years due to the pandemic, restaurant workers now have a reason to celebrate: Their average hourly earnings have grown 66% from 2017 to April of 2024, according to data from the Square Payroll Index , compared to 40% growth for retail workers. Most restaurant operators go with monthly, weekly, or bi-weekly schedules.
. “We’ve always been known for 'good, fast, and cheap” food, but in the last five years, we have struggled to provide value for customers,” Dave Saunders, Managing Partner and Owner of the Virginia-based restaurant, shared with Modern Restaurant Management (MRM) magazine.
What are some common fraud activities you are seeing that affect restaurants? million restaurants in the U.S. These multi-sided businesses are complex and come with their own unique set of fraud challenges. Platforms will use promotions to incentivise different stakeholders, including consumers, drivers and restaurants.
The restaurant industry is facing unprecedented challenges and opportunities in maintaining visibility online, where the majority of local consumers go for information and recommendations. restaurant industry risks losing approximately $6.9 restaurant industry risks losing approximately $6.9 percent of searches were non-branded.
As of last week, wholesale prices were down 67% from their peak of about $8 for a dozen eggs, and retail prices were down 27%, according to the USDA. That has provided some much-needed relief for restaurants dealing with all kinds of commodity inflation, particularly breakfast chains that buy a lot of eggs. Sign up here.
Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. or That sounds like something for big chains, not a small independent restaurant like mine. Increase Your Restaurants Average Order Volume (AOV) 1.
Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety.
If you are serious about a kitchen career and have the focus to map out the best path, then listen up. There is an appeal there pointing to the frenzy, intensity, preciseness, and organized chaos of chefs and restaurants vying for public attention. So much to learn, so little time. Where do you begin, whats the best way to learn?
Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting.
Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. What kind of impact do you feel technology and AI will have on restaurants moving forward?
These restaurants try to tackle them all. Rifrullo Café, a cozy farm-to-table restaurant in Brookline, Massachusetts, hums with customers on a steamy July mid-morning. But restaurants have other, less visible sources of waste that also contribute to climate change. This story was produced in collaboration with Civil Eats.
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