Modern Restaurant Management

DECEMBER 16, 2021

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.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. Delivering Excellence. ” Supporting Local.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.

Marketing 221

Marketing Loyalty Program 2024 2025 221

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

SpotOn

NOVEMBER 21, 2024

The holiday season is just one blink of an eye away. For the restaurant industry, it can be challenging to manage. Thankfully, you still have time to strategize for the holiday season so your restaurant runs smoothly and your guests and employees are happy. Here are six ideas to help capitalize on the holiday season.

Loyalty Program 98

Loyalty Program Seasonal Menu Email Marketing Cash Management 98

Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. State of the Plate 2020 – top foods across various cities. Top Foods of 2020. Financial Trends Insights.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

JANUARY 12, 2022

A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. “As already short-staffed restaurants reopen, they are grappling with how to manage both in-person diners and deliveries, while meeting growing expectations on speed and service. .

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

AUGUST 18, 2024

But the challenges don’t stop there—once open you have to focus on improving processes, managing labor schedules, and controlling restaurant costs. Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Let’s get started.

License 370

License Equipment POS Food Supply 370

Modern Restaurant Management

AUGUST 19, 2020

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. US Foods Ghost Kitchens. US Foods Holding Corp.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

JULY 5, 2024

Running a restaurant is not just about serving great food; it’s also about managing finances. The average profit margin of full-service restaurants ranges between 3% and 5%, while their fast-food and casual counterparts’ margins fall between 6% and 9%.

Cash Management 243

Cash Management Inventory Seasonal Menu Beverage 243

7 Shifts

JULY 20, 2024

Components of a restaurant’s financial report The food and beverage sales report, prime costs report, inventory report, profit and loss (P&L) statement, and cash flow statement are all critical components of a restaurant's financial management. This way, you can decide whether you need to raise your prices or not.

2024 221

2024 Cash Management Inventory Waste 221

Goliath Consulting

OCTOBER 19, 2020

This flexibility will key as the cold season approaches (6). DELIVERY: Food deliveries have soared in the past couple of months. Decreasing on-premise sales, social distancing and the new work-from-home lifestyle have all contributed to consumers opting to have their food delivered than dining in.

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

7 Shifts

SEPTEMBER 6, 2024

The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. Ingredients and labor take up most of your COGS, but other factors like packaging, portion, and menu also play a role.

2024 195

2024 Seasonal Menu Inventory Audits 195

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. With the integration of both platforms, first-party orders made through Lunchbox will effortlessly feed into Ordermark’s platform to ensure that restaurants can manage both first-party and third-party orders from one location.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Lavu

FEBRUARY 28, 2025

These reports help you understand sales trends, manage inventory, optimize staffing, and improve customer satisfaction. Here’s what you need to know: Sales Reports : Track revenue, peak hours, product performance, and staff contributions to refine pricing, menu, and staffing.

POS 78

POS Point of Sale Inventory Cash Management 78

7 Shifts

MAY 23, 2024

Managing a restaurant is not for the faint-hearted. This includes: Net Sales: The total revenue derived from your sale of food and beverages. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. You can easily retrieve this data from your POS system.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

SpotOn

FEBRUARY 26, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Gross sales are used to identify trends, seasonal shifts, and the impact of marketing campaigns.

License 90

License Point of Sale Insurance POS 90

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. 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. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

MAY 1, 2020

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. In Asia, the third factor most often cited was provenance and food production methods. Yelp Economic Average. In the U.S. In the U.K.,

2020 479

2020 Food Safety Fast Casual Guest Recovery 479

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. In addition to the new brands, The Absolute Brands will introduce pop-up concepts for seasonal happenings and chef collaborations.

Food Supply 253

Food Supply Kitchen Safety Food Safety Cash Management 253

Modern Restaurant Management

MARCH 16, 2020

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. However, they believe it signals the absolute need to refine our thinking.

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Throughout their three-decade history, the Beard Awards have both sparked and reflected trends in America’s food culture. As the first sushi chain in the U.S.

Brewery 348

Brewery Design Food Supply Equipment 348

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Prizes range from discounts off a meal, free pizza for a year, a trip for two to California and cash prizes from $500 to $50,000. Each envelope contains a secret prize, redeemable on a future visit.

2023 251

2023 Menu Back of House Seasonal Menu 251

Modern Restaurant Management

DECEMBER 16, 2019

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. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Restaurant365

DECEMBER 11, 2020

As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Manage cash flow by creating a cash flow forecast. Your total cash flow is your cash inflows (for restaurant. Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

Paper Chase Accountancy

MAY 21, 2025

They require specialized support that understands the intricacies of fluctuating revenues, high labor costs, and complex inventory management. This volatility makes accurate forecasting and consistent cash flow management incredibly challenging.

Hospitality 52

Hospitality Sustainability Cash Management Hotels 52

Modern Restaurant Management

FEBRUARY 19, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Checkers & Rally’s will continue its tradition of putting the customer first and serving its communities by delivering high quality, craveable food at exceptional values.

Franchise 305

Franchise Franchising Fast Casual Point of Sale 305

Modern Restaurant Management

DECEMBER 12, 2019

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. "The five existing cafes we have in Colorado have quickly become fan favorites, and the active communities here have continued to gravitate towards our better-for-you menu items.

Franchise 275

Franchise Franchising Loyalty Program Book 275

EATER

JULY 13, 2022

Bettles is located on the Koyukuk River, 35 miles north of the Arctic Circle, in the interior of the state, and is the seasonal base for those who work in the park, as well as the visitors who use the village as the starting point for their backcountry trips. We’d order food from thousands of miles away, weeks ahead of time.

Food Order 274

Food Order Food Truck Seasonal Menu Food Supply 274

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. The most important thing to consider is whether or not you have the resources to manage the added work. Things to think about include: Who will manage the catering operations? Extra Services.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Aaron Allen & Associates

MARCH 3, 2022

There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. That’s where restaurant management software comes in. In this roundup, we will take a look at some of the best restaurant management software out there.

Management 120

Management Management Mobile Ordering Point of Sale 120

Lavu

MAY 30, 2025

Running a successful restaurant takes more than great food and serviceit requires a solid grasp of your finances. These are the fixed and variable expenses that keep your business running, from rent and utilities to staffing and supplies. You need to carefully manage your spending and reduce restaurant overhead costs whenever you can.

Cash Management 78

Cash Management Online Ordering Waste Employee Relations 78

Deliverect

MARCH 24, 2021

But every food business is different. The ghost kitchen model is appealing to those who are strapped for cash and want to open a low-risk business with minimal overheads. With more people than ever ordering food to go, many restaurants have found off-premise orders outstripping dine-in customers. here’s some reading for you.

Food Truck 148

Food Truck Front of House Fine Dining Food Order 148

Cheetah

DECEMBER 14, 2021

For restaurant operators, shifting to plant-based ‘cash-cows’ not only makes economic sense, but it has never been easier. This winter be sure to have at least two vegan desserts with massive profit margins on the menu to increase ticket sizes and improve your bottom line. Alternatives Galore - Food Producers Meet Vegan Demand.

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

The Food Corridor

NOVEMBER 23, 2021

People are eating more and craving comfort foods during the winter months. With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather. Especially in the Northern States and Canada.

Food 98

Food Seasonal Menu Catering Food Supply 98