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This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. chain sales grew just 3.1 At the same time, U.S. percent in 2024 — falling short of the 4.1
For restaurant owners, there are a number of issues in their workplace keeping them up at night and hindering them from successfully managing and operating their restaurant efficiently. Money and Inventory Management The profitability of a restaurant depends on the careful management of cash flow.
One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. It’s also more prevalent than some restaurant owners and managers might want to believe. Implement a Point of Sale System. Restaurant theft is expensive. Why is this helpful?
As the world of hospitality attempts to recover from the impact of Covid-19, maintaining cash flow and slowly building up revenue are key elements to any establishment’s ability to survive. It’s a delicate balance of cash flow and savings on overhead costs that has restaurant owners scrambling for solutions.
After all, no one wants a chef who can’t cook or a cashier who struggles with point-of-sale systems. Both brands take a people-centric approach, intentionally embedding soft skills like communication, teamwork, and resilience into hiring, training, and management practices. Spoiler alert: It’s not hard skills.
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. NYSE: APO) (the “Apollo Funds”) for $970 million in cash. US Foods to Acquire Smart Foodservice.
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. Dennis Becker, CEO, Mobivity.
and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.
71 percent rely on delivery for 11 percent or more of sales. 33 percent rely on delivery for more than 20 percent of sales. 65 percent rely on mobile ordering for 11 percent or more of sales. 25 percent rely on mobile ordering for more than 20 percent of sales. Investment in delivery and mobile ordering pays off.
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 Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S.,
Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We Barbara Castiglia , MODERATOR – Modern Restaurant Management. The Main Course. Restaurant of the Future Panel. 20 at 4 p.m.
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff.
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.
Managers lack the tools to properly schedule employees and plan for shifting consumer demands, and as a result, businesses are paying for redundant overworked labor, or having to manage with inadequate labor due to hiring challenges. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.
Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. Takeout For Good.
Some restaurant chain owners see the transition as a step toward going cashless in the future because restaurant point-of-sale systems make it so easy. Of course, it’s essential for most businesses to accept cash payments in some situations. In 2025, staying competitive means embracing digital payment trends.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. COVID-19 Foot Traffic at QSRs. Some Placer.ai Chick-fil-A led the way with 11.9 percent and 2.9
TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? Hospitality Recovery Coalition. Unfortunately, many already have. NAB Acquires SALIDO.
I spoke with Kacper Ornat and Łukasz Jura at Coffee Machines Sale and Nikolai Fürst at Desarrolladores de Café about why quality control is more important than ever in today’s competitive specialty coffee market. You may also like our article on why roasters and coffee shops need to strategise menu pricing.
Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.
One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. You can then accept cash payments upon delivery, which is helpful for local restaurants with limited budgets. In fact, only 27% of restaurant owners expect to be more profitable this year. and 15% of the total bill.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. More Tropical in Colorado.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. The answers are an entry point for understanding consumers’ needs as brands start to reopen, notes RMS CEO John Oakes.
This guide breaks down 28 proven strategies that help cut unnecessary expenses, streamline operations, and boost profitability—whether you manage a small café or a multi-location chain. Discovering new ways to reduce costs in restaurant management can boost profits. Let’s dive into what really works in today’s competitive landscape.
This edition of MRM News Bites features the National Restaurant Association, Absolute Brands, Bacardi, Tito's Vodka, Yum! Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. New Level of Hot Dog.
A panel of judges will pick a winner who will receive either US $5,000 in cash or US $15,000 in credit for MTPak Coffee products. Coca-Cola says coffee sales contributed significantly to robust 2022 financial results. Sales of the company’s coffee category grew by 11% for 2022 Q4, as well as 13% for the full year.
In reality, your staff don’t have the time, knowledge or confidence to make recommendations – just like a food menu; the wine list has to do much of the ‘sales work’. Wine List Sales & Marketing Techniques. Covid has given us time to rethink lists, and customers have come back with less money in their pockets.
Producers need to see their farms as businesses , so they need to plan farm management similarly to any other business. Ultimately, without modern data collection methods, producers may not be able to track and review these variables – meaning a potential opportunity to manage or increase coffee quality is lost.
A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue. A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue.
Speakers will include Head of Beverages at Nestlé Professional, Patrick Stern, and Relationship Manager at Perfect Daily Grind, Nicholas Yamada. Donations will be used to support the non-profit’s educational programmes for more than 14,640 global members. revenue growth in 2021, bolstered by rising Nespresso sales.
Some restaurant chain owners see the transition as a step toward the future, largely because restaurant point-of-sale systems make it so easy. Not accepting cash eliminates the risk of thefts and reduces crime rates in general. After all, how could the oldest form of currency not be accepted as payment?
Contactless payment systems launched in 2007 , yet they are only recently viewed as serious alternatives to cash or cards in the United States. Like with any new tech though, there are sticking points. These are two points that customers find extremely convincing. Global consulting firm A.T. Smartphones. Mobile wallets.
Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Is it your staff?
Understanding Restaurant Management Software. 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. . Why do you need restaurant management software?
Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. To keep up in a fast-paced industry, restaurants might consider adding a new role, commonly called “profitability strategist,” to the management team.
While the ultimate hope for all sitting inventory is that it will (at some point) convert to sales—the simple fact is that until it does, it represents critical components in your business. Money Each unused wine, spirit, beer, and other bar-related product represents cash sitting on your shelves—unusable cash.
Customers can order on the app and receive their items at local pick up points or via delivery. One of the benefits of connecting kitchens to users is that it provides a lower barrier to entry to cash-strapped entrepreneurs, allowing them to pursue their dreams without worrying about the hassle of hiring their own kitchen.
Establishing a complete customer experience strategy, educating personnel in all procedures, and giving discounts and promotions that make your customers feel valued and ready to return are all ways to assure an exceptional customer experience. This will keep them up to date and hold them responsible for the work they do.
To make the most of restaurants or catering businesses, you’ll need to answer some vital questions and know how much volume the business can generate in sales as monthly revenue, and at any given time. Most average restaurant revenue statistics reflect pre-COVID sales numbers. What Is Restaurant Revenue?
You should see the amount of cash that came in and went out of your business across different periods of time. Choosing a restaurant accounting system sounds easier on paper than the actual process of knowing what to consider before making the choice. Therefore, your choice should be made very carefully.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of how restaurants are a saving grace for malls, the economic impact of Taylor Swift in town, and how influential reviews can be. Inflation (or the increased costs of goods and services) is still a top pain point for operators (15 percent).
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