Remove Back of House Remove Beverage Remove Food Supply
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Waffle House lifts 50-cent egg surcharge as prices fall

Restaurant Business

Photo: Shutterstock Waffle House customers no longer have to pay extra for eggs. “Egg-cellent news…as of June 2, the egg surcharge is officially off the menu,” Georgia-based Waffle House wrote on X. But supply has bounced back in recent months, bringing prices back down to earth. By Joe Guszkowski on Jul.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

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Condado Tacos overhauls its margarita lineup and drink sales spike by 20%

Restaurant Business

The combination of lemon and lime juices highlights the house-developed syrups and purees and doesn’t overpower the margaritas. By Patricia Cobe on Jul. 02, 2025 Facebook Twitter LinkedIn Six new flavor-forward margaritas launched at Condado Tacos in June. | All photos courtesy of Condado Tacos.

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Five Ways With Philadelphia

Restaurant Business

Its smooth texture, superior binding, and ability to hold up under heat make it a back-of-house essential. From elevated comfort food to trending global flavors, operators are using Philly in inventive ways that bring signature flavor and premium texture to the menu. A mix of Philadelphia Cream Cheese and A.1.

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Digital Transformation in the Restaurant Industry

The digital transformation of restaurants and food service businesses represents major advances for the industry, especially when the driving force becomes AI. Think, a 25-75% reduction in food waste that translates to millions of dollars in savings. A fully automated supply chain. Advanced analytics and forecasting.

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‘Cookie-Cutter Marketing Doesn’t Work in this Industry.’

Modern Restaurant Management

I wanted to give back to the community that gave so much to me, and let’s be honest, if you’ve worked in a restaurant or bar, you know you have to be a special kind of crazy. Proving Value : Back then, we didn’t have access to the data-driven marketing tools we have now. “That’s the difference.

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How restaurants can build a robust revenue stream through workplace catering

Restaurant Business

Cindy Klein Roche | Photo by Mark Weinberg While companies have been using catering as a return-to-office incentive, food has now evolved into a vehicle to drive productivity and collaboration, Roche explains. Hint: The menu matters a lot. By Patricia Cobe and Bret Thorn on Aug. You can subscribe to it wherever you listen to podcasts.