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While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line. Owners and operators need to focus on back-of-house spending to find ways to reduce expenses. One often-overlooked area is water consumption.
– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years. Every successful restaurant has one thing in common: they know exactly who they are serving.
The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back. Use photos, item placement, and smart labeling (for example, “guest favorite or “house specialty”) to steer attention toward high-margin menu items.
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. Its tough, and cant be done passively. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.
Choose the Right Technology Stack For back-end development, PHP frameworks like Laravel are an excellent choice because they offer scalability, robust security features, and seamless integration with APIs and third-party services. Have you noticed how food delivery apps are becoming essential in attracting and retaining diners?
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.
hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Travel around and youll be rewarded.
“Back in the day, you were served a restorative—a soup made from barley and onion with beer or whatever herbs you had at the time,” says Gordon. Gordon felt a calling to put the “restorative” back in “restaurant.” ” Renee Gordon is no historian.
Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.
As more and more people partake in the experience and more restaurants implement measures catered specifically to solo diners, a customer-centric approach is key. Catering to solo diners is more just than seating them as restaurants would any other customer.
The restaurant industry is going mobile, and restaurant apps are at the center of this transformation. If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations. Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones.
The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. So much data is generated at every point within a restaurant, whether fast casual or fine dining.
By Heather Lalley on Jun. 13, 2025 Facebook Twitter LinkedIn Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes. Photo: Shutterstock Welcome to Restaurant Business’ Week in Review for the week of June 9, 2025. Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes. Sign up here.
At the end of the day, share the results both in-house and on social media to let everyone know which team’s dish was the most popular, just like the real game. Provide family-sized or catering platters that combine classic favorites like pizza, wings, and nachos.
Organizations and individuals looking for catering services. If you want to offer catering and meals for office workers, you might focus on online ordering and large-scale production. Food trends come and go, but the classic sandwich stands the test of time. Start by identifying who your ideal customer is.
From hand-tossed dough to house-made sauces, thoughtfully sourced toppings, to the perfect bake, your product is the fastest way to inform customers that you know what you’re doing. When your pizza stands out, it enhances your entire operation and keeps customers coming back for more. And we’re not talking about sausage and mushrooms.
Whether you’re a longtime resident or a first-time visitor, this spot provides a welcoming atmosphere and dishes that keep people coming back. #27 Old South offers a variety of meats, including chopped pork, beef, and ribs, all served with a selection of house-made sauces.
30 Scott’s Kitchen and Catering Source: Instagram Scott’s Kitchen and Catering at Hangar 29 is a standout barbecue destination in Kansas City, Missouri, renowned for its expertly smoked meats and welcoming atmosphere. Barbecue holds a special place in Missouri’s food scene. Louis barbecue approaches.
While working hard to bring customers back into the restaurant is very important for success, it has become more important to figure out the third-party equation in terms of pricing, commissions and fees, and value – which is ultimately the difference between success and failure. This trend has held on in the last five years.
Best Ways to Manage QSR Menu Options Using POS Software Today’s QSR restaurants might look a little bit different than they did more than two years ago when the pandemic unleashed a wave of disruption. Chief among these consumer changes? No longer merely a fringe trend or fleeting fad, diets attached to a dizzying array of buzzwords—plant-based?
Stick With One Main Website Its surprisingly common for restaurant owners to split their digital presence, including: Third-party online ordering pages Separate catering site URLs Old landing pages that never got taken down The result is confused customers, diluted traffic, and a weak performance on search engines.
This will provide you with the table turnover rate, demonstrating how swiftly tables are being cleared and how effectively the restaurant is catering to its patrons. This will provide you with the table turnover rate, demonstrating how swiftly tables are being cleared and how effectively the restaurant is catering to its patrons.
Restaurant owners negotiated payment plans with their landlords, many of which had prolonged forgiveness dates, but were often not able to pay back rent. " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. ." – Pooja S.
Kitchen Display Systems (KDS) : Streamline communication between front-of-house and kitchen staff. In addition to improving order management, these integrations can simplify back-office tasks like accounting, boosting efficiency across the board. Want to run your restaurant more smoothly and save time? POS integrations can help.
So when Don purchased commercial property to house his fleet, he had an idea: why not build a kitchen onsite to prep the lunches in-house? So when Don purchased commercial property to house his fleet, he had an idea: why not build a kitchen onsite to prep the lunches in-house? Then COVID hit. Tours stopped.
In 2025, staying competitive means embracing digital payment trends. This article breaks down the top seven benefits of going cashless and how making the switch can boost efficiency and profitability in your restaurant. You read that right. If you think the business cashless trend is crazy, you’re not alone.
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. A well-structured management training program equips new leaders with essential skills while promoting ongoing development.
See how outsourced bookkeeping saves time and reduces error: Explore the tangible benefits of delegating your financial back office to expert professionals. See how outsourced bookkeeping saves time and reduces error: Explore the tangible benefits of delegating your financial back office to expert professionals.
Dont let an old system hold you back – upgrading can save time, reduce errors, and improve customer satisfaction. Back in March 2017, as many as 60% of payment terminals still relied on dial-up connections, which naturally caused delays. Lavu POS Review 2025 1. EMV chip transactions take about 45 seconds to process.
The data backs it up: 40% of limited-service brands say first-party digital ordering will drive their biggest revenue growth this year — beating catering, dine-in, and third-party apps (Source: Qu ). Source: The Food Institute Podcast) First-party ordering gives that control back to you. It works: Operators like Two Eggs!
Andrea DAquino New books from Molly Yeh, Hailee Catalano, Meera Sodha, Calvin Eng, and more will whet your appetite for a new season I dont know about you, but the first two months of 2025 have felt like two years. And so they deliver, greeting the season with a tidal wave of new titles.
Clearing downed Bud Light bottles and empty glasses of the house red, Don came away with a positive impression of the hospitality industry that he carried with him through college. Don’s challenge was to cater to all tastes—and coach his staff on how to do the same. SpotOn is a better solution.”
AI usage has also skyrocketed, primarily in the back-of-house. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. One strategy for reducing costs has been the increased use of technology.
At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. His updated marketing strategy included new wrapping for their catering van.
This digitization of the edge will not only enhance the experience, but also create a natural method of collecting data about your guest – who they are, their preferences, how often they visit, how they pay and how you can bring them back to your restaurant more often. And this will take some time.
Top key players in the restaurant and service industry are working towards the development of robotic services to improve and cater to current requirements. In addition, in January 2021, Hyundai Robotics launched what it describes as a “food and beverage service robot” for the restaurant and catering sector.
The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.
You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.
In this edition of MRM Research Roundup, we feature news about an influx of catering orders, the topic of tipping, the rise of kiosks and affordable Michelin restaurants. Among the highlights: On or Off Prem Same-store catering transactions increased +71 percent in Q4 2023 compared to Q4 2022. Total tips averaged 18.9
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.
These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Micro-Niche Concepts that Cater to the Specific. Breaking Into New Dayparts. One way to do this is by breaking into new dayparts.
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