This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
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.
Each one has built a solid reputation for serving food people keep coming back for. The restaurant is known for its slow-smoked meats and generous portions that keep regulars coming back. They stick to time-tested methods using hardwood smoke and simple seasoning to bring out deep flavors in each plate.
Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.
What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. They also make their sauces and desserts in-house.
These are the places people keep coming back to, not just for the food but also for the experience and the way they treat their customers. Captain’s also handles catering, offering the same attention to detail and flavor for private events. The menu is built with care, offering something for every kind of BBQ fan.
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. Think seasonalmenu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon.
More recently, as chefs have been working up seasonalmenus 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.
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.
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.
These are the places people keep coming back to, and for good reason. #30 Ribs are also a popular choice, praised for their tenderness and steady seasoning. The restaurant uses a Southern Pride smoker with real wood, allowing for a consistent smoke profile across the menu. Barbecue is a big part of Georgia’s food culture.
“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.
The place has a laid-back feel with indoor seating and a drive-through that makes it easy for busy days. Classic sides like green beans, corn salad, and unsweetened tea help round out the menu. Menu highlights often include brisket, ribs, pulled pork, and garlic pepper jack sausage. Keep reading to see which places stand out. #30
30 – Kendall’s BBQ Source: Kendall’s BBQ Kendall’s BBQ in Georgiana, Alabama is a roadside stop known for its wood-smoked meats and laid-back setup. . #30 30 – Kendall’s BBQ Source: Kendall’s BBQ Kendall’s BBQ in Georgiana, Alabama is a roadside stop known for its wood-smoked meats and laid-back setup.
While each place has its own way of doing things, they all share a focus on slow cooking, seasoned pits, and a strong sense of community. These places have earned a following not just for their food but for the people behind the grill and the warm welcome that keeps folks coming back.
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.
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. . #30 Barbecue holds a special place in Missouri’s food scene.
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 Founded by seasoned pitmaster Butch Rives, the restaurant has become a favorite among both locals and visitors. Guests often return for the friendly service and steady quality.
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.
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.
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. Outdated menu items or pricing , causing confusion and delays. Lavu POS Review 2025 1.
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.
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.
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.
Some restaurants focus on slow-cooked meats, while others perfect their seasoning techniques. These are places where both newcomers and BBQ lovers alike keep coming back for more. The restaurant’s commitment to quality is evident in every bite, from the perfectly seasoned pulled pork to the succulent brisket.
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).
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.
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
During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. An issue that may arise from this in 2024 is data privacy.
From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Knowing these customer experience factors can help you create a positive and welcoming environment that will keep guests coming back for more.
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.
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. Reduce your bills by opting for energy-efficient appliances and lighting. Your inventory is one aspect to keep track of to avoid overordering.
What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.
“I discovered PJ’s Coffee back in 2002, and have been hooked ever since,” said Wright. The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet.
“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.
Along with furthering their technological investments, operators are also altering their physical restaurant locations to cater to delivery. This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. Investment in delivery and mobile ordering pays off.
As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Congrats! ?? And good luck. It’s going to be the ride of your life. Educate yourself on costs, hiring, and the market you are in before taking the leap.
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.
In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. “This program is an exciting way to give back to each CPK guest and truly say ‘Thank You’, whether it’s a percentage off their next meal, a memorable vacation, or a cash prize. .
Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Ria Osborne How to throw the ultimate restaurant wedding — plus, how one restaurant couple is doing it right For the couple who loves food, having a wedding in a restaurant makes sense: The food, the drinks, and the ambience are all right there, without having to roll the dice on an unknown caterer. That dish you crave so badly?
“We have a guiding principle to do both well and good, and I believe one of the reasons our brand is able to remain successful during these challenging times is by giving back to the communities we serve,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.
“In looking at what exists today in terms of fresh, fast menu options — particularly at breakfast — there’s still tremendous opportunity for growth,” said Jay Johns, President of IHOP. NLRB Approves McDonald's Settlements. An administrative law judge denied their motions to approve the settlement agreements.
The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. million guests. “The Juicey Awards are about honoring our passionate store owners. Best New Store Launch : Angie Lacey, Nocatee, FL.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content