EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Community, environment. It’s part of my DNA. produces the equivalent annual emissions of 42 coal-fired power plants.

Compost 297

Compost Food Equipment Waste 297

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Meanwhile, a fine-dining steakhouse targeting business professionals will prioritize a refined menu, premium pricing, and marketing efforts that focus on corporate events and high-end experiences.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

DECEMBER 18, 2024

The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. Running your own online ordering system gives you complete control over pricing, promotions, and customer data, helping you maximize profits while still offering convenience. billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

DECEMBER 21, 2021

To position themselves for sustainable growth, restaurants must respond quickly. Waste reduction will drive significant cost savings for most brands, while having the additional benefit of addressing sustainability targets. Improve Back-Office Processes.

Supplies 491

Supplies Point of Sale Back of House Customer Experience 491

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchising 492

Franchising Franchise 2022 Fast Casual 492

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 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

AUGUST 22, 2024

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value "People tend to go to fast-food restaurants for the speed and lower price point.

Allergens 403

Allergens Front of House Food Safety Back of House 403

Modern Restaurant Management

SEPTEMBER 9, 2024

Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs?

Food Safety 473

Food Safety BOH FOH Kitchen Safety 473

ChowNow

MARCH 13, 2025

This constant back-and-forth leads to confusion, missed orders, and costly delays. Are delivery prices aligned with in-house costs? Are delivery prices aligned with in-house costs? When all of these issues pile up, its clear: relying on multiple separate delivery platforms isnt sustainable.

Delivery 195

Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

MARCH 11, 2025

– Sophia Goldberg, Founder and CEO, Ansa The big lesson I learned is that I've had to continue to adapt my pricing, because people are still watching their spending. That's why we instituted lower-priced lunch specials and made other adjustments. During the shutdown I made more than 10,000 meals to give away.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

ChowNow

MAY 27, 2025

Pricing and menu control were constant issues. Sometimes, third-party services would upload the restaurants menu without permission, list outdated prices, or make it difficult to make even simple changes. ChowNows flat-fee pricing structure made it easy to plan financially, no surprises, no percentages taken from every sale.

Online Ordering 195

Online Ordering Mobile Ordering Loyalty Program Customer Experience 195

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand. The cultivated meat industry is entering its next chapter.

2024 493

2024 Fast Casual Food Safety Insurance 493

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. Tight menus, for set prices, at times offering previously unapproachable product at approachable prices. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

MAY 22, 2024

There are entities willing to invest in restaurant growth strategies, provided the restaurant has a sustainable value proposition and at the same time, there are acquirers who can rescue restaurants that have fallen on hard times. What should restaurant brands take away from this mega deal and the Red Lobster bankruptcy filing?

Front of House 471

Front of House Back of House Leadership Franchise 471

Modern Restaurant Management

MAY 8, 2023

Which brings us back to the restaurant industry. That doesn’t mean they are trading in their filet mignon for a fast-food burger, but rather they are looking for a more culinary-driven menu at a lower price point. Multi-unit restaurant owners in the have lots of reasons for wanting to diversify their brand portfolios.

Fast Casual 413

Fast Casual Casual Operations Consumer Goods 413

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Second, it is becoming essential to focus on items that will travel well for upwards of 30 minutes in a third-party delivery or for a customer to pick up. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

DECEMBER 21, 2022

Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. Don’t be afraid to increase price. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated. Robotics are being tested at every single position in the restaurant from cooks to table service.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

ChowNow

FEBRUARY 12, 2025

Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

MAY 30, 2025

In 2024, restaurants across the country saw an average five percent increase in transactions and an average eight percent increase in profits with only four percent caused by price hikes. 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.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Was it worth it? This isn’t a problem of one city or class or demographic.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential. As consumers demand more transparency about sustainability, turn your operations into an advantage.

Management 297

Management Management Waste Sustainability 297

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 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 474

2024 2023 Food Order 2013 474

EATER

SEPTEMBER 30, 2020

Over the next decade, new cafes, restaurants, and housing developments owned by outsiders replaced many resident-owned properties and abandoned lots. Inocencio Carbajal opened his acclaimed taqueria, Carnitas Uruapan, on West 18th Street in Chicago’s Pilsen neighborhood in 1975. But the Pilsen around it is changing again.

2010 363

2010 2013 Back of House Small Business 363

Modern Restaurant Management

NOVEMBER 27, 2024

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. The annual report surveys 600 independent full-service restaurant (FSR) owners and operators from across the U.S.,

2025 221

2025 Loyalty Program 2024 Back of House 221

Modern Restaurant Management

DECEMBER 21, 2022

In a similar vein to tightly integrated systems across the business, we expect to see brands pursue simplification across all aspects of operations from how they manage payment processing to how they manage their digital expansion. End-to-end payment processing removes complexity and PCI compliance demands for operators.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

ChowNow

SEPTEMBER 16, 2020

Marketing your restaurant is critical for reaching new customers, promoting takeout and delivery sales, and now, in certain parts of the country, in welcoming patrons back for dine-in. Read on for five marketing tips you can use to attract restaurant customers and sustain your business for years to come. Create a digital menu.

Social Media 370

Social Media Online Ordering Download Mobile Ordering 370

7 Shifts

SEPTEMBER 10, 2021

They provide insights into business strategy, guide business decisions, and are a reminder of why you started. If mission statements are that important, you'd think more restaurateurs would spend time creating theirs. Unfortunately, not all restaurateurs recognize the value of a well-thought-through mission statement. The result? The good news?

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Modern Restaurant Management

SEPTEMBER 30, 2020

Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. 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.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

Modern Restaurant Management

FEBRUARY 10, 2020

Hardee's, and Panda Express are just some of the leading restaurant chains that have added plant-based items to their menus over the past 12 months, with Del Taco, Qdoba Mexican Eats, Red Robin, and Yard House adding additional items to their existing plant-based offerings. This data covers U.S.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

ChowNow

MARCH 14, 2025

Even when they manage to attract online orders, a lack of repeat business makes sustained growth feel out of reach. For example, instead of just listing Cheeseburger, try: Juicy, char-grilled beef patty topped with melted cheddar, crisp lettuce, and house-made sauce, served on a toasted brioche bun.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc.

Serving 517

Serving White Paper Food Recycling 517