Culinary Cues

APRIL 7, 2025

These cooks and chefs will not only accept technology in the kitchen, but they will also actively look for ways to make it their critical component. [] KNOW THAT DIVERSITY HAPPENS NATURALLY IN KITCHENS: Diversity in the kitchen need not be mandated or a concern. What is the projected profile of cooks and chefs moving forward.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Modern Restaurant Management

JANUARY 3, 2025

Restaurant industry challenges are pushing operators to be more creative and efficient with many opting for more multifunctional spaces – especially in a fast-casual setting. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow. In what ways has restaurant design evolved since the pandemic?

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

FEBRUARY 16, 2022

Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. Shifting costs are always affecting the profitability of running a restaurant. How is inflation affecting food prices?

Cash Management 518

Cash Management Food Supply Seasonal Menu Social Media 518

Modern Restaurant Management

FEBRUARY 17, 2025

"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine. by about one percent.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

OCTOBER 23, 2024

Modern Restaurant Management (MRM) magazine connected with Mike DiBeneditto, CEO of Golden Waffles, to learn about "waffle-omics" and how the breakfast staple can be a strategic menu asset for restaurant operators. There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Lastly, food cost should always be a consideration when making menu changes. Re-engineer Menus. Re-engineer Menus. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

ChowNow

MAY 23, 2025

It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. Real menu engineering efforts are grounded in hard numbers: data, food cost percentage, and how much profit each dish actually brings in, so you know exactly what to promote, rework, or cut.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

7 Shifts

OCTOBER 28, 2024

A bar is a profitable business option if you’re looking to enter the food industry. It just goes to show how important drink pricing and cost management are to maximizing profits. It just goes to show how important drink pricing and cost management are to maximizing profits.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

APRIL 25, 2025

Modern Restaurant Management (MRM) magazine tapped into Bonside CEO Neha Govindraj for insights into the real estate landscape for fast-casual. Large, flagship storefronts were once the primary model dominating commercial real estate, as brands looked to establish their presence in a splashy and unmissable way. Has it evolved?

Fast Casual 221

Fast Casual Casual Retail Food Supply 221

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. A strong restaurant brand goes beyond a logo.

Social Media 251

Social Media Email Marketing Customer Experience Loyalty Program 251

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Certification, a credential bestowed by the non-profit organization B Labs, is a way for businesses to address those concerns and more as they undertake an in-depth auditing process, and come out with a seal of authenticity around their sustainability and social responsibility claims and a branding kit to help promote it.

Certification 221

Certification Fast Casual Front of House Government 221

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. What is Restaurant Operations Management? Running a restaurant is a balancing act. Its tough, and cant be done passively.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

FEBRUARY 19, 2025

Many vacated properties already include essential elements includingplumbing lines, ventilation systems, and kitchen layouts, which can significantly reduce the cost and time associated with establishing a physical space. When doors close , windows of opportunity open with vacant real estate providing new homes for growing F&B brands.

Fast Casual 221

Fast Casual Customer Experience Design Casual 221

Modern Restaurant Management

JUNE 13, 2025

Modern Restaurant Management (MRM) magazine connected with Clint Hughey, Snooze’s Director of Impact, to learn how the Change Maker role is one of the most essential at Snooze. ” Where did the idea come from and what is the significance of the name? As we like to say, it only takes a moment to make a difference.

Sustainability 221

Sustainability Loyalty Program Leadership Food Supply 221

Modern Restaurant Management

MAY 2, 2022

Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

APRIL 11, 2022

According to the 2022 State of the Restaurant Industry report from the National Restaurant Association, more than half of restaurant operators believe it will be a year or more before business conditions return to normal, with one of the dominant factors being labor costs. A recent article in The New York Times cited a 5.7-percent

Healthcare 508

Healthcare Cash Management Social Media Communication 508

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. To do this, restaurants will either need to use lower cost food items or raise menu prices.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

FEBRUARY 13, 2025

This Valentine's Day edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining and gifting trends including the importance of experience. It's clear that restaurants that dare to break from tradition are capturing diners' attention in new ways." percent in 2024.

2024 221

2024 Fine Dining Book Reservations 221

Modern Restaurant Management

SEPTEMBER 22, 2022

We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.

Food Supply 530

Food Supply Supplies Food Food Truck 530

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 448

Food Seasonal Menu Waste Consumer Goods 448

Modern Restaurant Management

JUNE 23, 2020

Business begins at the endpoint, especially in food service and hospitality. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact. As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. And this will take some time.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

DECEMBER 12, 2023

From softwares like ChatGPT to self-driving cars like the Tesla Model 3, AI and automation are making remarkable strides In the restaurant industry, these solutions are streamlining various aspects, including inventory management, contactless ordering, customer behavior analysis, and more. Even today, the latest data from the U.S.

Customer Service 507

Customer Service Customer Experience Social Media Innovation 507

Modern Restaurant Management

FEBRUARY 8, 2023

Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this?

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

SEPTEMBER 28, 2021

In that context, avoiding the cost and risk of expensive buildouts in favor of the plug-and-play potential of spaces already designed to prepare and serve food (where something as simple as a hood and ventilation system can save tens of thousands of dollars) is a natural next step.

Dine-in 529

Dine-in Retail Consumer Goods Presentation 529

Modern Restaurant Management

FEBRUARY 2, 2022

Thankfully, using the right technology the right way can help you do more with less to elevate your guest experience and improve profit margins. With an average check of $40, that could be up to $70,000 in new revenue without adding a dime in additional labor costs. Undoubtedly, it has become a community favorite across the country.

Online Ordering 492

Online Ordering Loyalty Program Social Media Mobile Ordering 492

Modern Restaurant Management

JULY 1, 2024

Creating strategic LTOs is a great way to keep customers interested each season on the brand, but it's also important to be strategic about the recipes you create. What are some ways of optimizing menus by cross utilizing ingredients? This not only minimizes waste but also adds versatility to our offerings, without excess cost.

Supplies 427

Supplies Seasonal Menu Retail Food Supply 427

Modern Restaurant Management

AUGUST 10, 2022

Food prices are soaring amidst supply chain disruptions, increasing labor costs, and processing plant shutdowns. Poultry prices are up 15 percent to 18 percent ; the cost of eggs has risen 73 percent. Restaurants must keep innovating to elevate the diner experience. It’s a tough time to be in the restaurant business.

Online Ordering 470

Online Ordering Customer Experience Customer Service Mobile Ordering 470

EATER

MAY 27, 2025

Yawk Creative Agency Food content creators have amassed devoted followings through the internet, products, and books. Its a convergence of the parasocial relationships that the creator ecosystem fosters and the growing desire to find new ways to make friends and it says a lot about how and why people travel today.

Food 236

Food Travel 2023 Social Media 236

Modern Restaurant Management

MAY 21, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Emphasize Best-Selling Items.

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

MARCH 31, 2021

The pandemic has left restaurateurs around the world scrambling for ways to diversify their product offerings and continue to attract business. In a time when uncertainty abounds and cost-effectiveness is essential, businesses that can still offer their clients a safe, comfortable place to retreat will be that much closer to survival.

Online Ordering 474

Online Ordering Customer Service Customer Experience Hospitality 474

Modern Restaurant Management

FEBRUARY 27, 2023

Restaurant365’s State of the Industry Customer Survey shows that 60 percent of surveyed customers plan to expand their businesses in 2023 despite expected increased labor and food costs. Increase Restaurant Sales The best way to increase a restaurant’s cash flow is to increase sales.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

NOVEMBER 8, 2023

Most restaurants, however, are still trying to manage their operation based on their outdated business plans, SOPs, and vague key performance indicators (KPIs). Panicked at first, some restaurant and F&B operations managed to adjust. But the expectations of guests and owners did not change. And that is just the United States.

Recruiting 474

Recruiting Guest Recovery Advertising Food Supply 474

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. There’s an art to scaling any small business intelligently.

Leadership 508

Leadership Small Business Hospitality Customer Experience 508

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. Food prices are rising across the board, and this affects restaurants just like yours. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. But what can you do?

Food 118

Food Management Management Website Management 118

Modern Restaurant Management

JANUARY 8, 2024

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 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. The marketing message has not changed drastically from food-based to safety procedures. Safety is the new variable that got added up along with the usual suspects pertaining to food.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585