Beverage Online Ordering Seasonal Menu 
Modern Restaurant Management
JULY 31, 2025
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features rewriting the rules of seasonal marketing, snack wrap traffic driver, GLP-1 use impact on F&B, and restaurant marketing challenges. More than half of those coping with food cost inflation this year are seeing a 1 percent to 5 percent increase.
ChowNow
JULY 11, 2025
When going through the ordering process, diners want three things: Speed Ease Clarity Your menu categories have more to do with delivering on those expectations than you might think. A well-organized menu—whether it’s a physical menu or an online menu—guides guests quickly to what they’re craving.
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ChowNow
MAY 23, 2025
A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. That includes the ingredients and packaging for your menu items, but not things like rent and payroll. This gives you a sense of how effective your menu pricing is. Your cost of goods sold (ingredients, beverages, packaging, etc.)
ChowNow
JUNE 12, 2025
Knowing the true cost per serving means you’re not guessing where to set menu prices. Tracking prices and monitoring your invoices regularly will help you spot seasonal changes or supplier increases. These costs may only add a few cents per order, but at scale, they seriously impact your overall cost and profitability.
Modern Restaurant Management
JANUARY 31, 2025
This reflects the positive impact loyalty programs have on driving revenue, with 83 percent of restaurant leaders saying their loyalty program successfully drives up order or basket size, as well as repeat visits (82 percent) and return on investment (78 percent). ” A Year of Challenges U.S.
ChowNow
APRIL 15, 2025
In the restaurant business, operating costs are the day-to-day expenses required to keep your doors open and your kitchen firingeverything from rent to payroll to the packaging your to-go orders go out in. If youre pushing out more orders, getting more ingredients, and staffing more servers, these costs will reflect that.
Restaurant Business
JUNE 27, 2025
Jeff had nailed bagel making by then, and started selling his bagels online, using social media. “The The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. It’s a point-of-sale system that allows the team to pack orders, and it’s integrated with third-party delivery partners.
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