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What can restaurant operators do to bring in new guests and keep them coming back for more? Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.
If a fridge breaks down, for example, IoT ensures that an alert is immediately sent out. Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. It’s the cost of waste.
As we navigate these changes, one theme stands out: innovation. In 2025, I expect automation to keep expanding beyond back-of-house applications into more guest-facing roles. SustainabilityTakes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers.
– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, which back of office trends should restaurant ownership and management be concerned with heading into 2023? Here are some back of office trends to watch for in 2023. – received the majority of customer tips.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. Looking back, I was optimistic—perhaps a bit naïve—about what scaling would require. Scaling an artisan food business is no easy feat. However, I came against multiple stumbling blocks.
The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.
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.
For franchises, that means making sure your evaluations and data collection house in order. In the age of COVID-19, the path to sustainable, safe operations lies in actionable, real-time data. In the age of COVID-19, the path to sustainable, safe operations lies in actionable, real-time data. across your franchises.
With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. At the same time, U.S. chain sales grew just 3.1
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.
Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.
The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. The restaurant sector is poised for a seismic shift as AI integration takes center stage.
” 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.
If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. Lastly, food cost should always be a consideration when making menu changes.
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 idea of diversifying portfolios toward concepts that were leaner but offered the same – or better – ROI began to take shape. Diversify vs. Simplify.
Chimes of chatter between khalehs and other aunties playing an acts-of-service tug-of-war surrounding the bountiful sofreh spread out across the table. . | Eyval How Iranian chefs in the U.S. are providing the diaspora with nostalgia and comfort alongside something new For many Persian families, a meal is a kind of performance.
What should restaurant brands take away from this mega deal and the Red Lobster bankruptcy filing? 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.
Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. Phone orders are prone to human errormisheard items, incorrect addresses, and unclear special requests are all common issues with manual order taking. billion in revenue. You keep more of your profits.
But you didn't sign up for all the time-consuming back-office work. But the back-office duties don't stop there. Others are plastic and can sustain a drop. With cloud-based tools that streamline your deskwork, you can get out of the office and run your restaurant from the floor.
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?
As restaurants reimagined takeout and venues shut down their bars, we too repurposed and rebalanced our portfolio repeatedly to meet changing demands—whether we were converting food packaging supply lines to produce PPE or supporting take-out offerings with tamper-proof food packaging. billion from the same period in 2019.
Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back.
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.
While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. Technology continues to transform restaurant operations.
Let’s take a look at a few that can directly benefit you today. While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Communications. Restaurant Logistics.
Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly.
Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.
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.
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 launched an industry grassroots education and engagement resource available online at RestaurantsAct.com.
For starters, today’s restaurant worker prefers an employer who takes a progressive approach to technology. Gives front-of-house teams the resources to provide better customer service. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth.
And we had to increase our prices just to make a profit.Luke Michaluk, Owner, Healthy Balance Meals Finding a sustainable, long-term solution became a priorityone that wouldnt take a chunk of their revenue with every order, and would make it easy to manage their online presence while feeling supported, not controlled.
The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.
In these roles, she made a key observation that would once again change her career trajectory: Young people were flocking to cocktails because the wine industry was out of touch with her millennial generation. The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing.
Which brings us back to the restaurant industry. Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.
This constant back-and-forth leads to confusion, missed orders, and costly delays. 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. But what if all your food delivery apps were in one place?
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!
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. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms.
hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Travel around and youll be rewarded.
Back in the day, ranchers branded cattle to identify each animal. Branding is a chance to stand out from the crowd and align with like-minded people. But before you step on the gas, it’s crucial to take time to reflect on your restaurant, cooking style, values and ambitions. Sustainability? Take a moment to pause.
The BoP auction will take place on 6 August. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. Editor’s note Best of Panama (BoP) is always guaranteed to grab headlines, but this year’s competition was especially newsworthy. Top stories of the week Mon, 9 Jun – Gesha scores 98 points at 2025 BoP.
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.
They may not be encumbered with as many critical issues as you – but they know the customer, they see the operation through a less cluttered lens, and they are able to tune into immediate changes that might just pull you out of the weeds. The question is: “What’s the answer?”
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