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Modern Restaurant Management
AUGUST 17, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study.
EATER
JULY 18, 2023
Restaurant menus can present an awkward challenge for blind people. Listen to this article In 1999, the first “dining in the dark” restaurant opened in Zurich, Switzerland. The blind waitstaff helps the diners find their seats, and then serves them a series of mystery dishes, which the guests taste and guess at in total darkness.
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Modern Restaurant Management
SEPTEMBER 30, 2020
Rewards Network, together with American Airlines AAdvantage Dining and United Airlines MileagePlus Dining, surveyed their members to learn more about what they anticipate their dining habits will look like over the next few months. Takeout and delivery: a fast-growing and critical component for restaurant success.
Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Christopher Baron of RedBaron Consulting.
Modern Restaurant Management
APRIL 20, 2021
In this edition of MRM Research Roundup, we feature news of the expected pent-up demand from guests, the Great Restaurant Restart and delivery trends. 2021 will bring a restaurant renaissance unlike any we’ve seen before, with more consumers dining out and planning events than in years past. Event Planning Is Back.
Modern Restaurant Management
MAY 5, 2021
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. ” Restaurant Owners Are Comparison Shopping. The Value of Trust.
EATER
SEPTEMBER 21, 2020
Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. For many people in the restaurant world observing the social and economic climate of the last few months, this moment feels pivotal. Devita Davison: We can’t have a conversation about restaurants in a bubble.
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