EATER

FEBRUARY 18, 2025

More recently, as chefs have been working up seasonal menus to highlight local specialties and homegrown bars have been remixing native spirits, Sri Lanka drew millions of tourists in 2024 , announcing the islands comeback on the global stage after a few years of economic uncertainty. Travel around and youll be rewarded.

Hotels

ChowNow

MAY 9, 2025

From there, well walk through the other major cost categories and share practical strategies to help you cut back without sacrificing quality or guest experience. The Main Costs Every Restaurant Needs to Watch Before you can cut costs, you have to know exactly how much youre spending and where its going. Are you overstaffed on slow days?

Operations

Restaurant Business

JUNE 27, 2025

The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. By Lisa Jennings on Jun. 27, 2025 Facebook Twitter LinkedIn Jeff's Bagel Run has 15 units open, expecting to reach 30 by the end of the year. Photo courtesy of Jeff's Bagel Run. It all started during the pandemic shutdown.

Fast Casual

Perfect Daily Grind

JUNE 13, 2025

The chain will slash prices by around 5 yuan on frappuccinos, tea lattes, and other selected menu options as consumers become more price-conscious. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. This set the precedent for future astonishing auction prices, which have since surpassed US $10,000/kg.

2025

ChowNow

APRIL 15, 2025

Fortunately, though, cutting costs doesnt have to mean cutting corners, sacrificing the qualities of your restaurant that keep customers coming back again and again. Running a restaurant is equal parts passion and precisionespecially when it comes to running the numbers.

Operations

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Helmed by chef Prateek Sadhu, the restaurant team periodically scours the nearby pine forests and river beds for wild fruits, berries, and herbs. Naar A dish at Naar.

Travel

Restaurant Clicks

JULY 30, 2025

It’s not just about who has the biggest name, but who consistently serves quality food and keeps people coming back. The menu covers a wide range of barbecue staples, and the portions are generous for the price. The combination of smoky cooking, rich spices, and casual setup keeps people coming back.

Outdoor

Modern Restaurant Management

DECEMBER 18, 2024

Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing.

2025

Future Food

NOVEMBER 27, 2024

Even as some food and beverage businesses face financial hurdles, the resilience and ingenuity of the industry continues to shine, promising an exciting future for consumers, F&B operators, clubs, shopping centres, mixed-use precincts and landlords. Baby Boomers and Gen X are still spending – with some even continuing to save money!

Hospitality

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. The report analyzed data from more than 30,000 QSR restaurants that generated a total of 4.5 billion transactions and $67 billion in sales in 2024. labor costs at 3 percent.

Fast Casual

SpotOn

FEBRUARY 26, 2025

Gross sales are used to identify trends, seasonal shifts, and the impact of marketing campaigns. Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation.

License

Lavu

JULY 18, 2025

Available to developers and users with few restrictions. Backed by open data that is free for anyone to republish or use as is. While most restaurants do not have an in-house programmer, some work with their POS provider, or opt to hire third-party developers to build onto the API of their POS system. What is an Open API?

POS

Lavu

APRIL 25, 2025

Poor inventory tracking costs restaurants up to $600/month on beverages , but mobile tools reduce waste, prevent overstocking, and improve real-time decision-making. In 2025, staying competitive in the restaurant industry means leveraging technology to streamline operations. We are now in total control of our inventory.”

Inventory

Lavu

JUNE 30, 2025

From the front-of-house to the kitchen, modern POS solutions reduce manual errors, improve staff productivity, and enhance the customer experience. Provides Actionable Insights: Real-time data and custom reports help optimize menu pricing, staffing, and inventory. Want to know more?

POS

Lavu

JUNE 26, 2025

Whether you’re a seasoned operator or just getting started, understanding the numbers behind your business can mean the difference between breaking even and breaking records. Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. Why should you be concerned about accounting then?

2025

Web Diner

FEBRUARY 21, 2025

It’s not just your cravings calling the shotsit’s menu psychology at work. The Sweet Spot: Your Menu’s Million-Dollar Real Estate Think of your menu like prime real estate in Manhattanlocation is everything. This data-driven approach ensures every inch of your menu real estate works to boost your bottom line.

Menu

Open for Business

OCTOBER 15, 2024

Create weekly schedules that account for seasonal changes and special events. Teach your team when to handle issues in-house versus calling in professionals. Even talented staff can struggle to handle the daily demands of overseeing a busy restaurant without proper guidance. This will help you avoid purchasing more than you need.

Training

Paper Chase Accountancy

JUNE 15, 2025

It’s about efficiency, expertise, and the opportunity to focus on what truly matters – the food and the customers. However, the decision to outsource isn’t one to be taken lightly. It comes with its own set of considerations that can significantly impact a restaurant’s bottom line. Curious to know more?

Operations

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? Menu management touches all core aspects of running a restaurant. You need to manage everything from costs and inventory to menu design to get this balance right. Poor menu management is a recipe for disaster.

Menu

Modern Restaurant Management

NOVEMBER 1, 2024

It also zooms in on current challenges faced by owners/operators, menu prices and inflation, and tech/AI implementation. While guests may still be feeling the pain of rising menu prices at restaurants, fewer restaurants said that they raised prices this year compared to last year.

Point of Sale

Perfect Daily Grind

JULY 11, 2025

Prototype locations feature flexible bar layouts, zoned seating areas, integrated digital order screens, and dedicated mobile pick-up drawers to streamline service flow and enhance the customer experience as part of the Back to Starbucks efficiency drive. High-risk origins, meanwhile, could face more hurdles.

2025

Modern Restaurant Management

NOVEMBER 27, 2024

AI usage has also skyrocketed, primarily in the back-of-house. Ninety-five percent of those surveyed reported using some form of AI in their restaurant, with the most common being AI-assisted inventory management (35 percent), AI menu optimization (35 percent) and AI reservations/bookings (32 percent).

2025

EATER

NOVEMBER 12, 2024

Sailor , Brooklyn | Vinai , Minneapolis Josh Brasted Acamaya 3070 Dauphine Street | New Orleans, Louisiana There’s a glossary attached to the menu at Acamaya , the first solo New Orleans restaurant from Mexico City-born chef Ana Castro and her sister, Lydia. And that’s a good thing; food is serious business.

Seasonal Menu

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House

Modern Restaurant Management

JANUARY 26, 2022

Create a Prix Fixe Menu. A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. Prix fixe menus can help increase sales and lighten the load on your kitchen staff. A prix fixe menu also gives off an air of elegance.

Social Media

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House

Modern Restaurant Management

AUGUST 18, 2023

Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. With a location in the heart of a downtown area and the limitations of operating in a century-old Ice House, the Lights anticipated the need for adaptability to maximize space. It's the tables!

Back of House

Modern Restaurant Management

JUNE 2, 2021

If done right, a huge amount of relevant data can be collected that explains why the guest has spent as much, tipped as much, or if they have the intention to come back. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. But not in the way you might think. The Shift to Co-Pilot Mode.

Back of House

Modern Restaurant Management

MARCH 13, 2020

So while it’s early in the season, open up patio and sidewalk space if you have it. Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup.

Front of House

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024.

2024

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Train your staff to use ingredients efficiently and plan your menu to minimize waste. By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable.

Food Truck

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages. Sounds complicated?

Point of Sale

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. End-to-end payment processing removes complexity and PCI compliance demands for operators. The “restaurant anywhere” experience will expand.

2023

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety