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‘Cookie-Cutter Marketing Doesn’t Work in this Industry.’

Modern Restaurant Management

I was on my own at a young age, and working in restaurants, hotels, and bars gave me the financial independence I needed to survive and eventually thrive. I wanted to give back to the community that gave so much to me, and let’s be honest, if you’ve worked in a restaurant or bar, you know you have to be a special kind of crazy.

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MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

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.

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Shifting into Soup Mode and Streamlining Operations at Soup’d Up

SpotOn

  “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.

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The Cost of B-ing Good

Modern Restaurant Management

These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet. But is B Corp certification something restaurants should pursue?

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The True Cost of Outdated POS Systems in the Hospitality Industry

Squirrel Systems

Here’s what legacy POS systems are really costing your restaurant, hotel, or foodservice business. A failure during lunch rush or dinner service can bring operations to a halt—blocking order entry, payments, and reservations. But if you’re still running a legacy POS, you may be paying more than you think.

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The Psychology of Your Menu: Subtle Changes, Bigger Profits

Web Diner

Ever wonder why that craft cocktail at your local bar seems irresistible, or why you always end up ordering that premium coffee drink when you meant to get regular brew? The science behind this eye movement pattern isn’t just theoryit’s backed by decades of eye-tracking studies. Sometimes it’s just the story you tell.

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Top Strategies for Effective Restaurant Menu Management

Apicbase

John King Executive Chef at Pentahotels John King , Executive Chef at Pentahotels , described the inefficiency of manually managing menus for a hotel chain with nearly 20 properties. Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? The more locations you operate, the bigger the loss.

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