Cash Management Consumer Goods Customer Experience 
Modern Restaurant Management
MARCH 5, 2025
My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. We decided to expand into the Consumer Packaged Goods (CPG) space, aiming to get our ice cream pints into grocery stores. Tying up all our cash into aging inventory was not going to work for us.
Modern Restaurant Management
APRIL 1, 2020
Last year, one of the first brands to go cashless, Sweetgreen, changed its policy to accept cash at all its locations. The quick-service restaurant (QSR) started accepting cash after Amazon confirmed it would take cash payments in all of its previously cashless Amazon Go stores. To eliminate cash is to eliminate customer choice.
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Modern Restaurant Management
JANUARY 8, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour.
Modern Restaurant Management
MARCH 11, 2025
When the pandemic shifted consumer behavior overnight, off-premise became mission-critical, and at Olo, we were grateful to support restaurants as they navigated unprecedented challenges. Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person.
Modern Restaurant Management
MAY 21, 2020
With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind.
Modern Restaurant Management
AUGUST 4, 2020
Nowadays, though, owners and managers unable financially to bring back their full complement of staff are relying on the technology to facilitate almost everything with a food order, except make it. Lines, regardless of what creates them, are never good things in the service industry. Here’s how: Augmenting the Workforce.
Modern Restaurant Management
MARCH 15, 2023
Dynamic pricing would add friction to the guest experience, according to Capterra’s 2023 Dynamic Pricing in Restaurants. Sixty-five percent of consumers say dynamic pricing would make the decision of where and when to eat more difficult; 63 percent say it would make it harder to budget their restaurant spending.
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