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 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

JUNE 24, 2020

When paired with other products like Square Marketing and Square Loyalty, sellers can strengthen customer relationships, create open lines of communication, and incentivize patrons to keep coming back. On-Demand Delivery for Square Online Store. The buyer receives text updates with links to live maps to track delivery progress. Visa SMB Help.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. I loved the menu design here so much that I kept checking out the merch T-shirts, stickers, and more and ended up nabbing a brightly colored tote bag as a souvenir. Subscribe now. Ive just returned from three glorious, food-filled days in Mexico City.

Back of House 212

Back of House Food Order Book Sports 212

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

FEBRUARY 18, 2020

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.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

EATER

NOVEMBER 29, 2021

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

Back of House 284

Back of House Travel Website Management Hotels 284

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

JULY 1, 2020

Review mentions of “Back-owned” (and related terms) also skyrocketed, up 426 percent, as people look to support and surface these businesses to the community. In early June, we've seen diners seated come back substantially – now down 57 percent compared to pre-pandemic levels. Yelp's Economic Impact Report.

2020 450

2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

JUNE 30, 2023

Customers drive up to the designated lane, scan their order code and are rewarded by getting their food quicker. Food traveling via delivery and customer pickup often contend with wide windows of time, so packaging has the added job of maintaining temperature over time and through varied temperatires with both hot and cold climates.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

JUNE 6, 2022

Restaurants were unable to operate “normally” during the height of the pandemic, and many wonder if things will ever get back to “normal” for our industry again. During the pandemic, travel restrictions meant restaurants had to figure out new ways to inspect their facilities. The Demand for Transparency.

Audits 474

Audits Kitchen Safety Back of House Point of Sale 474

EATER

MARCH 26, 2025

The Travel buds Grand hotels are home to some of the French capitals most exciting and elegant meals, according to Eaters local dining expert and guidebook author Hotel restaurants tend to have a special energy. And while these tables can be challenging to book, snagging a reservation tends to be slightly easier if youre a guest of the hotel.

Book 184

Book Hotels Seasonal Menu Fine Dining 184

Modern Restaurant Management

AUGUST 7, 2020

Restaurant owners could choose to ignore the guidelines completely or push them to the back burner to deal with later. The research also found that the virus can travel distances far greater than the six feet urged by social distancing guidelines. Connecticut began reopening restaurants at 50 percent capacity back in mid-June.

Outdoor 508

Outdoor Back of House Retail Website Management 508

EATER

SEPTEMBER 29, 2023

In the decades that have followed, places like Alloy (decorative cherry blossoms, pink walls), Model Milk (airy, multilevel dining areas), and Sukiyaki House (sushi counter displaying seafood flown in from Japan) — which offer experiences devoid of steak and ornate dark wood — have continued to change what diners expect of fine dining.

Back of House 318

Back of House 2011 Fine Dining Dine-in 318

Modern Restaurant Management

JULY 30, 2021

This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

AUGUST 14, 2020

“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.

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

Culinary Cues

JANUARY 20, 2024

A menu should thus be designed and priced to make those items seem essential. It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit. Not necessary!

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

7 Shifts

MARCH 20, 2020

Delivery Pros As a delivering restaurant, your food is accessible to those who are unable to leave their homes, leave their offices, or travel to your restaurant You’ll reach a potentially new or wider audience by utilizing third-party restaurant delivery business. As of this article’s publication, more than 20 U.S.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

Modern Restaurant Management

MARCH 19, 2021

After traveling together across 44 states and almost 20,000 miles in 2020, their joint conclusion was: Americans are more empathetic and less dogmatic than we would believe. In response, many have introduced lower-priced menus, moving from high-end steak houses to bistros or even those who are giving out free food.

Loyalty Program 367

Loyalty Program Front of House Back of House Food Safety 367

Culinary Cues

JUNE 23, 2024

Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Not all kitchens are alike. Not all chefs are the same.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. Traceability Is Essential. Regulatory Requirements.

Food Safety 474

Food Safety Operations Food Supply Food 474

EATER

MAY 26, 2021

For the first half of the 20th century, hungry travelers couldn’t do better than a roadside tea room. If you happened to be traveling from Washington, D.C. There were tea rooms at various price levels — “Look at the prices and watch the Fords go by,” wrote one customer in an early guest book — though not all welcomed any traveler.

Back of House 329

Back of House Advertising Travel Small Business 329

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

DECEMBER 19, 2022

For the tour, we traveled to Houston, Kansas City, Las Vegas, New York, Los Angeles, and Chicago, visiting a wide collection of over 80 bars and restaurants, from brand new and iconic to others that have stood the test of time. It’s a tough balancing act and one critical to our Southern Glazer’s teams across the U.S.

Bar 474

Bar 2023 Back of House Coaching 474

Culinary Cues

MAY 15, 2021

As good as restaurant people are at reacting to situations – they are not typically astute at planning for things to go wrong and designing actions that will get them through difficult times. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. What if……happens?

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Modern Restaurant Management

APRIL 20, 2020

This edition of MRM News Bites features ezCater, S?mrus, mrus, Audible, 7shifts and SevenRooms, Checkers & Rally’s, Subway, Chipotle, Napa Seafood Foundation, Igloo, Bringg and Karbach Brewing Co. Feed the Front Line. In just over a week, the program has already sent more than 20,000 meals to 145 hospitals across the country.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

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 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

SEPTEMBER 30, 2020

Overwhelming top response was fear of catching/spreading COVID-19, followed by a corresponding reduction in travel. This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians. How Comfortable are Diners?

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

EATER

DECEMBER 15, 2021

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.

Back of House 284

Back of House Tourism Hotels Vineyard 284

Modern Restaurant Management

FEBRUARY 28, 2020

Custom designed to be unlike anything currently on the water, the process to receive permitting and approvals charted unmapped territory for the United States Coast Guard and the City of San Diego. “I found inspiration on my travels. . “I found inspiration on my travels.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

JUNE 9, 2020

Coming out of the COVID-19 pandemic, everyone is wondering what “regular life” will look like once cities have all reopened and people begin to resume some of their favorite activities like traveling and eating out. Let’s walk through some of the most transformative technological use cases for restaurants of tomorrow.

Fast Casual 348

Fast Casual Cash Management Customer Experience Back of House 348

Modern Restaurant Management

NOVEMBER 27, 2024

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.

2025 221

2025 Loyalty Program 2024 Back of House 221

Future Food

OCTOBER 20, 2020

Trends for 2022 Re-engaging with Food in a Design Led World. So much damage has been done to retail in general and hospitality in particular this year that 2021 is going to be a year to heal, slowly getting back on public transport and getting settled into the Next Normal. The one cautionary side to this new equilibrium is travel.

2022 145

2022 Design Food Back of House 145

Deliverect

AUGUST 20, 2020

The extra space afforded by having a purpose-designed packing area will help your staff ensure orders are accurate and complete. It’s a balancing act that can be largely solved with good restaurant design and a solid system. The US restaurant delivery market is projected to reach $32 billion by 2024 , growing at an annual rate of 5%.

Delivery 145

Delivery Design Food Order Online Ordering 145

EATER

AUGUST 4, 2022

Some recipe-focused zines call out to community cookbooks, spiral-bound and simply designed. An interior spread of Chicken + Bread. Chicken + Bread. Why zines are food media’s experimental cutting edge I sometimes attribute my growing zine obsession to being — on paper — a book historian. The cover of Hungry ’s third issue.

Food 329

Food Magazine Back of House Book 329

Modern Restaurant Management

FEBRUARY 21, 2020

Nominees for more than 50 awards categories, including Restaurant and Chef, Restaurant Design, and Media will be announced. Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. The event will take place at 10:00 A.M. .

Brewery 348

Brewery Design Food Supply Equipment 348

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.

Back of House 284

Back of House FOH Front of House Point of Sale 284

SpotOn

APRIL 14, 2025

Quick & easy payment flow on Guest Facing Displays : Now, consumers can pay in just 3 simple taps with a streamlined payment flow designed for fewer steps, faster transactions and improved efficiency for consumers.  and Finn’s Fish House. 

2025 110

2025 Innovation Fine Dining Equipment 110