Modern Restaurant Management

APRIL 29, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

Reservations

Perfect Daily Grind

AUGUST 10, 2025

We’ve had to be creative in our approach to green buying and transport logistics to make the numbers work. Coffee shops are a “third place” between home and work, defined by sociologist Ray Oldenburg in 1989, catering to the social needs of local communities. Or shift to cost-effective coffees to keep retail prices affordable?

Café

Modern Restaurant Management

JANUARY 20, 2021

Disruptions in processing, as well as transportation, have created numerous problems for restaurant owners across the country. It’s also a more environmentally friendly endeavor as it doesn’t rely as much on large forms of transportation. You can also cut back on waste by simplifying your menu.

Sustainability

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House

Modern Restaurant Management

FEBRUARY 21, 2022

With vegan lifestyle becoming the new normal, top restaurateurs are incorporating plant based dishes in their menus. We are witnessing the evolution of fine dining. Astonishingly veganism is a chief enabler of this culinary transformation. Nowadays, vegan food is becoming normal in restaurants and fast food joints. percent in 2021.

Fine Dining

Modern Restaurant Management

JUNE 30, 2023

It’s not enough just to contain it for transport. Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. Customer expectations are level set by their most advanced in-store and digital experiences.

Operations

Modern Restaurant Management

DECEMBER 16, 2021

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.

2022

Culinary Cues

FEBRUARY 1, 2021

I feel like I’m not doing my job and staying true to myself if I put anything on my menu, or use an ingredient that doesn’t have a story behind it.” Great restaurants, great menus, and great chefs bring memorable stories to their tables. I am optimistic and realistic at the same time.

Small Business

Culinary Cues

JANUARY 6, 2020

An example in the restaurant business is a new chef in a property who is determined to radically change a menu to reflect his or her style without paying attention to those who will be affected. It is never as simple as just changing the menu. A short while back the U.S.

Government

EATER

MAY 5, 2021

And there’s no going back now. A couple of years ago, Tacolicious, the San Francisco restaurant I’m a partner in, switched from using corn tortillas from a local tortilleria to making our own in-house. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. But my real worry isn’t a one-star rating.

Delivery

Modern Restaurant Management

JUNE 8, 2021

But the good news is, across the industry, business is back on the rise—powered by limited in-person seating and continued diner interest in take-out and delivery. But the good news is, across the industry, business is back on the rise—powered by limited in-person seating and continued diner interest in take-out and delivery.

Delivery

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.

Serving

EATER

OCTOBER 26, 2023

Austin Bush Millions cram into Phuket’s popular beaches and resorts, but diners should look elsewhere to taste the mix of southern Thai, Hokkien, and Baba food that makes the island arguably Thailand’s most underrated food destination Phuket is one of the biggest travel destinations in the world. What is the food like in Phuket?

Hotels

7 Shifts

JULY 12, 2024

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.

Food Truck

EATER

SEPTEMBER 23, 2024

Also, these foods require fossil fuels to transport them across the ocean and then throughout the U.S. But for chefs looking to emphasize the latter, it still starts at the source. This story was produced in collaboration with Civil Eats. are preparing for the dwindling of food in the coming winter. Toward the end of winter, it gets a little.

Seasonal Menu

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.

Employee Relations

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022

Modern Restaurant Management

DECEMBER 3, 2020

“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.

Franchising

Modern Restaurant Management

MAY 7, 2021

It also continues its rapid growth internationally by adding franchise development deals for France, Morocco, Egypt, Kuwait, and Bahrain to its international market now totaling 64 stores. In total, 165 stores are set to open. Randy’s Donuts is also in negotiations for dozens of stores throughout California and other states.

Franchising

EATER

DECEMBER 3, 2021

There were palm fronds and a fruit-bearing orange tree, servers in polos and striped beachy umbrellas on a big outdoor patio, all designed to transport diners to a cabana on the Italian coast. This one is definitely more maximalist, with clam-shell-shaped chair backs, brass palm-shaped pendant lights, and a teal cheetah-print rug.

Food

Modern Restaurant Management

SEPTEMBER 10, 2021

Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.

Franchising

EATER

OCTOBER 18, 2023

. | Lanna Apisukh These five chefs are pushing pastry forward, making it an especially thrilling time to order dessert Pastry chefs are back. The chef applying lessons from pastry to the whole menu Cat Cardenas Tavel Bristol-Joseph. During the pandemic, they were often the first to be cut as restaurants slimmed down operations.

Seasonal Menu

Cheetah

JANUARY 20, 2022

When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy.

Seasonal Menu

Cheetah

SEPTEMBER 30, 2021

For example, English dairy farmers discarded fresh milk due to a lack of transport trucks, and 20% of Italian tomatoes were lost this year to the heat. Ports, railroads, transporters, and distributors like Cheetah are the links that hold the food supply chain together, from picking to plate. Reading Time: 5 minutes.

Food Supply

Deliverect

AUGUST 31, 2020

Start off simple: streamline your menu. The first thing you should consider is streamlining your delivery menu. Also, though it sounds obvious, don’t forget to consider transportability when revizing your menu. In the current climate, data is one of the strongest tools a restaurateur has in their arsenal.

Delivery

Modern Restaurant Management

MAY 12, 2020

" "It's going to be a long road back to normal," said Steven Hall. "Even In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

Mobile Ordering

EATER

DECEMBER 6, 2022

This is the year that a bakery — not a bakery-plus-restaurant, not a bakery with a savory menu too, just a damn good bakery — can feel revolutionary, even when sticking to the classics. In 2022, by far the most normal-feeling year in, well, years, chefs and restaurateurs have been chasing passions and opening dream projects.

2022

Restaurant365

JULY 24, 2020

They can view the menu, place an order, and pay for their food with a credit card or bank transfer. When the food is ready, a delivery driver employed by the restaurant or third-party delivery service transports the meal to the specified location. What is a ghost kitchen? How a ghost kitchen works. Size of U.S.

Front of House

7 Shifts

JULY 1, 2024

Nearby amenities: The surrounding amenities can positively impact your bar's appeal, especially if it's near other restaurants, public transport, and easy-access parking. Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. How profitable is a bar?

Bar

Restaurant Clicks

SEPTEMBER 4, 2021

Originally a burger joint started by a restaurateur and his chef, Morton’s soon expanded its menu and its locations to include over 65 acclaimed fine-dining steakhouses. Originally a burger joint started by a restaurateur and his chef, Morton’s soon expanded its menu and its locations to include over 65 acclaimed fine-dining steakhouses.

Seasonal Menu

Perfect Daily Grind

AUGUST 21, 2022

However, with consumers becoming increasingly conscious of their environmental impact, it’s clear that more and more businesses need to adapt and move away from disposable cups. According to Clean Water Action , the US alone uses some 130 billion disposable cups per year – which includes coffee cups. But how do these initiatives work?

Waste

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 The same goes for your in-house dining experience. Around 3 out of 4 millennials are willing to pay more for sustainable products, as is 66 percent of consumers around the world*. 1 REDUCE WASTE.

Sustainability

Restaurant Clicks

JUNE 3, 2021

Their menu is always changing, but order the Impossible Sliders if you see them! Lulu’s is an unbelievably whimsical wine garden with beautiful dining areas in both the front and the back of the restaurant. The White Queso and the Shrimp Tostada are absolutely winners in our book for menu items.

Outdoor

Touch Bistro

AUGUST 23, 2021

based El Pastór , which transports diners to Mexico City the moment they approach the restaurant. Try using textures, patterns, or even objects like the Taiwan Noodle House in Beijing, China. Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty.

Design

Restaurant Clicks

NOVEMBER 28, 2021

Their menu gives you the choice of a pita sandwich or a large plate. The menu at Cull & Pistol has a raw bar section, a sushi and rolls section, and a cooked seafood menu. The menu at Cull & Pistol has a raw bar section, a sushi and rolls section, and a cooked seafood menu. Make a Reservation.

Website Management

Restaurant Clicks

NOVEMBER 12, 2021

Shaw’s Crab House Forbidden Root Restaurant & Brewery Noodle Bird at Fat Rice il Porcellino Quality Crab & Oyster Bah The Ivy Room At Tree Studios The Chicago Firehouse Restaurant Prime & Provisions Steakhouse Siena Tavern Carnivale Private Dining by Sepia. Read on for a list of the finest private dining in Chicago.

Dine-in

Cheetah

SEPTEMBER 30, 2021

For example, English dairy farmers discarded fresh milk due to a lack of transport trucks, and 20% of Italian tomatoes were lost this year to the heat. Ports, railroads, transporters, and distributors like Cheetah are the links that hold the food supply chain together, from picking to plate. Labor Issues Exacerbate Food Chain Crisis.

Food Supply