Modern Restaurant Management

JULY 20, 2021

This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." Total restaurant visits were down -6 percent in May 2021 compared to May 2019 but were up +23 percent from a year ago, recovering from a -23 percent decline in May 2020.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

7 Shifts

FEBRUARY 26, 2021

What are the benefits of self-operated delivery for restaurants? These fees, when not managed, cut deep into razor-thin margins, and in some cases, can contribute to a restaurant closing for good. When you keep that data, you can use it to your advantage and increase retention. Logistics and Delivery ??

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

ChowNow

SEPTEMBER 30, 2020

When brainstorming restaurant marketing ideas, many restaurateurs seek out strategies that will help bring in new customers. Marketing to your existing customers keeps your restaurant top of mind leading to increased order frequency and higher ticket sizes. Start a restaurant loyalty program.

Loyalty Program 158

Loyalty Program Marketing Email Marketing Social Media 158

Xtra Chef

DECEMBER 23, 2019

We can’t wait to see what 2020 and the next decade will bring for our team and for the restaurant industry. 2019 was a big step forward for our company, for our product and for data-driven restaurant operators. Check out our 2019 Year-in-Review below. In 2019, #teamxtrachef more than doubled in size. A Growing Team.

2019 78

2019 Mobile Ordering Inventory 2020 78

Focus POS

OCTOBER 2, 2019

It’s no surprise—self order kiosks have been instrumental in helping restaurants meet customer expectations and demands while growing their bottom lines. Now that restaurants have been adding more channels with online ordering and mobile POS, kiosks can be a powerful asset to help capitalize on an omnichannel approach.

Ordering 79

Ordering Front of House Airlines Mobile Ordering 79

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

ChowNow

JANUARY 17, 2020

Opening a new restaurant is an enormous undertaking. Whether it’s your very first concept or your twentieth, restaurant startup costs and logistics can be overwhelming (to say the least). They also withhold critical marketing data from the restaurants they work with , which will prevent you from building a solid customer base.

Online Ordering 78

Online Ordering Mobile Ordering Email Marketing Food Order 78

Rocket Fuel

JANUARY 26, 2024

We’ll just come out and say it: Restaurant operators are losing money to third-party delivery service providers. Delivery loss is when a delivery service provider does not pay a restaurant for some or all the items in an order. We did the math: The average Delaget client has 30 disputes per location per month.

Delivery 52

Delivery Back of House Customer Service Technology 52

Notch

FEBRUARY 26, 2019

Anyone who’s worked in the service industry knows that running a restaurant isn’t easy. The fact that there’s an overwhelming number of restaurants to compete with only adds to the challenge. Restaurant revenue management comes down to three main factors: traffic, sales and service.

Management 71

Management Management Loyalty Program Email Marketing 71

Ordyx

JANUARY 10, 2019

If your restaurant still hasn’t made the addition of online ordering, it’s possible you may not yet see the immediate need. But let’s face it, doing ‘pretty well’ isn’t the mindset that compelled you to seek success in this tough restaurant industry.

Online Ordering 52

Online Ordering Ordering Social Media Food Order 52

Notch

FEBRUARY 26, 2019

Anyone who’s worked in the service industry knows that running a restaurant isn’t easy. The fact that there’s an overwhelming number of restaurants to compete with only adds to the challenge. Restaurant revenue management comes down to three main factors: traffic, sales and service.

Management 52

Management Management Loyalty Program Email Marketing 52

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Correcting common inventory mistakes is the first step needed to tighten inventory variances and increase your bottom line. Order on time.

Inventory 78

Inventory Management Management Merchandise 78

Notch

JANUARY 31, 2019

Most restaurants operate on a profit margin of just 3-5 percent. That’s why food cost control should be a key objective for any restaurant. There are a number of changes you can implement at your restaurant today to ensure you’re only spending what’s necessary on food, therefore maximizing your profit potential for every dish you sell.

Food 71

Food Seasonal Menu Point of Sale Waste 71

Restaurant Engine

JUNE 26, 2020

Getting food delivered provides ease for your customer and increases loyalty. Restaurant food delivery sales are expected to generate at least $200 billion by 2025, but it can be difficult to find an apples-to-apples comparison of their fees. Special attention is given to restaurant owners’ fees. tweet this).

Delivery 76

Delivery Customer Service Food Order Mobile Ordering 76

Notch

JANUARY 31, 2019

Most restaurants operate on a profit margin of just 3-5 percent. That’s why food cost control should be a key objective for any restaurant. There are a number of changes you can implement at your restaurant today to ensure you’re only spending what’s necessary on food, therefore maximizing your profit potential for every dish you sell.

Food 52

Food Seasonal Menu Point of Sale Waste 52

Restaurant365

SEPTEMBER 22, 2020

New technology tools in the restaurant industry present new opportunities for businesses to streamline operations. It is more important than ever to maintain security standards such as your restaurant’s PCI compliance. It is more important than ever to maintain security standards such as your restaurant’s PCI compliance.

POS 78

POS Point of Sale 2006 Technology 78

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. Why run a restaurant at all? So, why do it?

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

7 Shifts

SEPTEMBER 26, 2022

Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Plus tips for writing a killer restaurant resume to get the position in the first place. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. Why run a restaurant at all? So, why do it?

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? The formula for calculating labor cost percentage is: Restaurant Labor Cost Percentage = (Total Labor Costs) ÷ (Total Sales) x 100%.

Management 253

Management Management Employee Relations Restaurant Law 253

Embrace the Suck

OCTOBER 28, 2021

Most likely you’ll make quite a few more while running a restaurant. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years!

Coaching 329

Coaching Training Social Media Hiring 329

LevelUp

JULY 31, 2019

Mid-season slumps are common in the restaurant industry during seasons with extreme temperatures. Fortunately, there are strategies you can implement to upsell and increase your average in-store and delivery check sizes to beat out the seasonal slump. Train Your Staff to Upsell the Menu. Optimize Your Menu.

Seasonal Menu 40

Seasonal Menu Mobile Ordering Online Ordering Food Order 40

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., foodservice industry.

2021 180

2021 Guest Recovery 2019 Loyalty Program 180

Apicbase

SEPTEMBER 2, 2022

Here’s what we’ll be covering: What is engineering How to run a menu analysis Why actual food cost percentages matter How to get access to a running sales mix report What improvements to make to increase menu popularity & profitability Why testing menu changes is important. Formulas for Contribution Margin and Average Contribution Margin.

Menu 52

Menu Operations Point of Sale Seasonal Menu 52

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S.,

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Touch Bistro

JULY 15, 2021

The restaurant industry is a competitive space, and you need unique restaurant marketing ideas if you want your venue to stand out. The challenge is, restaurant marketing and promotions can take many forms, and not every strategy will resonate with every diner. The Ultimate Guide to Restaurant Marketing. Download Now.

Marketing 77

Marketing 2021 Email Marketing Social Media 77

Lavu

MARCH 11, 2020

Understanding Restaurant Management Software. The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Among the technology offered today is restaurant management software. .

Management 78

Management Management Cash Management Mobile Ordering 78

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends. The team at Upserve just released their latest trends report.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Izettle

NOVEMBER 15, 2021

Our research into Zettle users found that the average omnichannel merchant processes almost double the average non-omnichannel merchant *. We also found that the average omnichannel merchant completes 32% more transactions per month than the average non-omnichannel merchant *. Reach new customers.

Marketing 52

Marketing Social Media Point of Sale Email Marketing 52

Modern Restaurant Management

MAY 12, 2020

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. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. Dining Bond Goes Global.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

JANUARY 9, 2020

has agreed to acquire The Habit Restaurants, Inc., parent company of fast-casual restaurant chain The Habit Burger Grill, for approximately $375 million in a cash transaction. Founded in 1969, The Habit Burger Grill operates nearly 300 company-owned and franchised restaurants across the United States and in China. Brands, Inc.

Fast Casual 112

Fast Casual Customer Service Online Ordering Casual 112

Hot Schedules

APRIL 20, 2019

US Restaurants generate between 22 and 33 billion pounds of food waste every year. In fact, the restaurant industry throws away $25 billion worth of food every year. In fact, the restaurant industry throws away $25 billion worth of food every year. This could suggest your portion size is off. All that waste adds up.

Waste 60

Waste White Paper Cash Management Inventory 60

Black Box Intelligence

NOVEMBER 1, 2021

Restaurant Industry Performance Pulse. This is a weekly update providing restaurant data and insights as the industry rebounds from the coronavirus pandemic. Weekly Restaurant Insights. Restaurant Sales and Traffic Post Strongest Results in 4 Weeks. Year-over-year check growth was 5.7% Check has grown at 5.0%

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84