Culinary Cues

FEBRUARY 22, 2021

At least the real bad news is out of the way. Now, let’s think about the purpose of restaurants so that current and potential restaurateurs and chefs can choose the direction they want to take. Of, course the food must be tasty and appealing at some level and above all else – consistent. I know what you are thinking – WHAT!!!!

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2022 Food Truck Front of House Point of Sale 477

Modern Restaurant Management

MAY 30, 2025

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. labor costs at 3 percent.

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Fast Casual Food Point of Sale Mobile Ordering 251

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.

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2019 Food Supply Food Truck Outdoor 495

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

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2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

AUGUST 5, 2020

The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “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.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539

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.

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Food Safety Operations Food Supply Food 474

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.

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Food Truck White Paper Back of House 2018 363

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously.

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Fine Dining Food Truck Back of House Pricing 449

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. The most common business models for off-premise sales include carry-out and curbside pick-up, drive-thru, and delivery.

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Front of House Online Ordering Back of House Customer Service 406

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. “If you aren’t taking accurate and consistent inventory at your restaurant, you’re missing out on a 20+% increase in profits,” our own D.J. .

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Food Truck Customer Service Seasonal Menu Loyalty Program 397

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

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Front of House Back of House Seating Food Truck 449

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

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Fast Casual Front of House Fine Dining Mobile Ordering 390

EATER

SEPTEMBER 11, 2023

Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. The wind was up, and the power was out. It looked like a tornado came out of Kaua‘ula Valley and picked up the flames and threw them over the highway,” he says. “I The fire became one of the most devastating in U.S.

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Food Truck Front of House Back of House Government 333

Culinary Cues

APRIL 18, 2023

Covid pulled the drapes back to reveal OZ as just an average guy trying to hide his inadequacies with smoke and mirrors. Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit.

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Food Truck Back of House Education Training 386

Culinary Cues

MAY 23, 2021

They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. We can easily apply Dickens profound human summary to the state of the restaurant industry today.

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Guest Recovery Front of House Employee Relations Food Truck 450

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. . "We The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

Embrace the Suck

DECEMBER 25, 2019

You have a major food distributor in your market that you are probably buying from. You have a major food distributor in your market that you are probably buying from. It could be Sysco, US Foods, Performance Food Group, Ben E. Keith, Shamrock Foods, Gordon FoodService or another regional brand.

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Food Truck Food Tip Distribution Audits 296

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

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Serving White Paper Food Recycling 517

Modern Restaurant Management

JUNE 24, 2020

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. .” ” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers.

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Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

Culinary Cues

OCTOBER 18, 2022

Come on – is this the way to address your food cost woes? Ah…but what if the restaurant takes bread seriously? What if they invest in either an in-house artisan baker or buy from a seriously talented Boulanger? At first, I was really put off by this. But after I settled down, I started to think about it.

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Food Truck Back of House Presentation Café 436

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

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Front of House Back of House Guest Recovery Loyalty Program 322

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S., an overseas U.S.

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Employee Relations Healthcare Online Ordering Customer Service 516

7 Shifts

DECEMBER 2, 2022

There is no question that two keys to success in the restaurant business are excellent food and great service. Figuring out the concept is hard enough. Of course, tasty food, a specific dining experience, and real estate locations all have a part to play. Your name needs to stand out and represent what your business stands for.

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Social Media Customer Experience Food Truck Back of House 390

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. The “restaurant anywhere” experience will expand.

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2023 Loyalty Program Fast Casual Customer Experience 419

EATER

APRIL 8, 2021

Others were tasked with figuring out how the interns could take the skills they had learned in the restaurant and use them to make meals for food-insecure students, since schools had shut down. nonprofits have spent decades training marginalized populations to work in the food and hospitality industry. Several U.S.

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Modern Restaurant Management

AUGUST 2, 2021

With the Eviction Moratorium coming to an end on July 31st, worries are escalating about the small business owners who still can’t cover monthly rent payments and/or have back rent to pay. Rent Struggle Is Real. 35 percent of ALL small businesses in the U.S. 35 percent of ALL small businesses in the U.S. TableSafe, Inc.,

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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.

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Food Truck Customer Service Customer Experience Front of House 317

EATER

AUGUST 12, 2021

But then his driver pulled out at the last minute. After dropping off most of the load at my cousin’s house, I took my cut, a private stash of two boxes. I tried to take the time to savor them, but there was no point; they’d go bad within days. I knew if I hung around, he would share the goods. The next day, my family gorged.

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2010 Agriculture Food Truck Email Marketing 364

EATER

OCTOBER 30, 2020

So have some food trucks, with an inherently outdoor nature, as well to-go cocktails enjoyed by drinkers on the go or in parks. So have some food trucks, with an inherently outdoor nature, as well to-go cocktails enjoyed by drinkers on the go or in parks. The dining domes at Detroit’s East Eats | Courtesy of East Eats.

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Food Truck Outdoor Back of House Seating 259

Modern Restaurant Management

MARCH 26, 2021

In the coming months, restaurants across Arkansas, Kansas, Missouri and Oklahoma will undergo renovations without disrupting the amazing service and incredible food quality guests have come to love. Flynn now owns and operates a combined total of 2,355 quick-service, fast casual and casual dining restaurants, generating $3.5

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Franchising Franchise Fast Casual Loyalty Program 429

Modern Restaurant Management

MAY 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. The most common business models for off-premise sales include carry-out and curbside pick-up, drive-thru, and delivery.

Front of House 251

Front of House Customer Experience Online Ordering Back of House 251

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.

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EATER

OCTOBER 1, 2024

In 2025, a 350-acre Walmart campus is projected to open as its own self-contained community, complete with a food hall, hotel and rooftop bar, on-site childcare, parking garages, an amphitheater, bike paths, and a couple of lakes. All the while, the food scene has grown alongside the town. Plating dishes at Conifer.

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2011 Food Truck Hotels Seasonal Menu 261

Modern Restaurant Management

DECEMBER 21, 2020

In the last year we’ve been able to really focus on growing our off-premise business, and we found that guests enjoy our home-style comfort food in the comfort of their own homes. In fact, the data just came out on November 30) that all marketers (not just restaurants) have been forced to shift their media spend to digital.

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2020 Online Ordering Customer Experience Point of Sale 450

EATER

SEPTEMBER 23, 2024

Just because food is grown locally doesn’t mean it’s climate-friendly. are preparing for the dwindling of food in the coming winter. are preparing for the dwindling of food in the coming winter. Making that creative takes a lot of mental energy.” Take chocolate , for instance. scary and sparse,” admits Rubba.

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Seasonal Menu Food Supply Sourcing Agriculture 311

Embrace the Suck

JUNE 13, 2022

I want to share with you some of the challenges that I faced back in the 90s when I opened my first restaurant… Up to that point I had been in the industry for 15 years. Back then I thought that knowing how to run a restaurant was all I needed. And my restaurant didn’t “take off” as I expected.

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Back of House Food Truck Point of Sale Take-out 44