Restaurant Clicks

JULY 29, 2025

This guide can help you find your next go-to BBQ joint, whether you’re after smoky ribs, pulled meat, or just a good plate of comfort food. The meats are seasoned with house dry rubs and slow-smoked over wood for up to 14 hours. Many guests come back for the homemade sauces and fresh-baked cookies.

Back of House

Restaurant Clicks

AUGUST 1, 2025

Louisiana has a deep love for food, and barbecue is no exception. The setup is laid-back, with counter service and a choice of indoor or patio seating. The food is packed with seasoning, and the portions are generous for the price. Customers like how the menu blends classic comfort food with local favorites.

Back of House

Restaurant Clicks

JULY 28, 2025

28 – Kentucky Q Source: Kentucky Q Kentucky Q is a Lexington-based food truck known for its slow-smoked meats and rich, balanced flavor. Using hardwood coals and traditional smoking methods, it delivers consistent results that keep customers coming back. What makes Kentucky BBQ stand out is the pride behind it.

Fast Casual

Restaurant Clicks

JULY 23, 2025

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. This method brings out a deep, smoky flavor that keeps people coming back. What started as a small operation has grown into a well-known spot that locals trust and visitors seek out.

Back of House

Restaurant Clicks

JULY 18, 2025

Barbecue is a big part of Georgia’s food culture. These are the places people keep coming back to, and for good reason. #30 The service is fast, the portions are filling, and the prices are fair, which keeps regulars coming back. The setup is casual, with a focus on the food rather than flash.

Seasonal Menu

Future Food

NOVEMBER 27, 2024

Suddenly we find that 2024 is almost behind us now but Future Food would like to share with you the trends and insight that we see across the food and hospitality sector. Discretionary spending has flatlined and shifted for food and hospitality but spending on essential items is slightly up. Source mccrindle.com.au

Hospitality

Lavu

JULY 4, 2025

POS systems are where you place food and drink orders and send them to the back of the house. Lavu’s POS system for restaurants helps business owners manage their entire operations from processing transactions and managing teams to tracking inventory and creating customer profiles.

POS

Lavu

APRIL 25, 2025

In 2025, staying competitive in the restaurant industry means leveraging technology to streamline operations. In this article, well explore how mobile inventory management is transforming the way restaurants operate and how it can boost your restaurants performance in 2025 and beyond. We are now in total control of our inventory.”

Inventory

Lavu

MAY 5, 2025

Lavu offers a cloud-based POS designed specifically for restaurants, helping streamline everything from front-of-house orders to back-of-house reporting. Around-the-clock support and high satisfaction ratings ensure help is always available, keeping operations smooth.

POS

Lavu

AUGUST 1, 2025

Mobile POS : Perfect for food trucks, pop-ups, or tableside service. Whether you’re managing a food truck or a multi-location chain, the right system can improve efficiency, reduce errors, and enhance customer satisfaction. This makes it easier to manage loyalty programs and streamline operations.

POS

Lavu

JUNE 26, 2025

Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. 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.

2025

Lavu

AUGUST 8, 2025

That’s why more restaurant owners are turning to an iPad restaurant POS system to modernize operations, reduce costs, and enhance customer service. Cloud reliability : Data is secure, accessible, and backed up automatically. 24/7 support : Reliable assistance ensures smooth operations. The benefits are undeniable.

POS

Lavu

JULY 3, 2025

SaaS POS systems offer a flexible, cloud-based solution that helps restaurants streamline operations, reduce costs, and scale with ease. Unlike traditional setups, these systems provide real-time access to data, seamless updates, and remote management—making them ideal for today’s fast-paced food service environment.

POS

The Food Corridor

JULY 10, 2025

When Don opened his Platypus Wine Tours company over two decades ago, shared kitchen operations weren’t even on his radar. 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? He began rebuilding his operations using The Food Corridor.

Food Truck

Lavu

JUNE 26, 2025

The customer orders their meal through the kiosk and it is sent directly to the kitchen display system in the back of the house. Promote specific items and market new foods, driving sales where you need them. Self-order kiosks can range in size and use. Self-ordering kiosks are easy to set up and don’t take up much space.

2025

SpotOn

DECEMBER 30, 2024

But not entirely because of inflation, labor shortages, and high food costs. Gross profit margin subtracts only the Cost of Goods Sold (COGS) to determine the profitability of your food and beverages, while net profit margin subtracts all your costs to determine the profitability of your entire operation. We all know it.

Operations

EATER

JANUARY 31, 2025

They were, at the time, tasked by the food relief nonprofit with feeding firefighters in the Altadena community, a historic African American neighborhood all but destroyed by the raging Eaton Fire just days after New Years. Like so much that week, things quickly and repeatedly changed.

Food Truck

Modern Restaurant Management

MARCH 4, 2025

Identifying Challenges and Uncovering Opportunities SpotOn unveiled its 2025 Restaurant Business Report , revealing the financial challenges restaurant operators face and the opportunities to strengthen their businesses. Independent operators feel the squeeze the most.

Delivery

Modern Restaurant Management

MARCH 1, 2023

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business.

Front of House

EATER

OCTOBER 26, 2020

1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. Next, the cars pulled up to a second tent, where volunteers loaded boxes of food into open trunks, back seats, and any other space they could find. Nolasco says the project was born out of a moment of anger.

Back of House

Modern Restaurant Management

SEPTEMBER 8, 2022

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse. Traceability Is Essential.

Food Safety

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins.

Front of House

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

Front of House

Modern Restaurant Management

AUGUST 18, 2020

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. We advertised in local papers, supporting youth sports and wrapping our vehicles.

Marketing

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. Of, course the food must be tasty and appealing at some level and above all else – consistent. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022

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

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. “Business owners have proven their resilience throughout the course of this pandemic.

2019

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

Mobile Ordering

7 Shifts

JULY 12, 2024

Many operators struggle with low profit margins, and it’s easy to fall into this trap. Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. In fact, the average restaurant profit margin just falls between 3% and 6%.

Food Truck

Modern Restaurant Management

APRIL 12, 2021

No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. Restaurants are unique, and as such, need a unique approach to off-premise sales. Benefits of Off-Premise Sales.

Front of House

EATER

JANUARY 8, 2021

How two Mexican-American birrieros made the beloved dish a sensation in America In 2005, two Mexican-American teenagers from LA met at the fair in Coatzingo, Puebla, during Semana Santa, or Holy Week, a time when countless Mexican-American families head back to their family’s hometowns all over Mexico to visit relatives.

Food Truck

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? In terms of operation, we are constantly discussing social media, both in good ways and bad. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual

Culinary Cues

MAY 23, 2021

At the same time, many of those restaurant employees – front and back of the house, were taking their time trying to decide if it made sense to return to an industry that was unpredictable, low paying, void of reasonable benefit plans, and now a target for customer anger and angst as servers suddenly became covid policemen.

Guest Recovery

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. 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. Not necessary!

Fine Dining

Modern Restaurant Management

AUGUST 19, 2020

“Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck