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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. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food.
Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? Today, more than ever, restaurants are turning to custom-built apps to improve convenience, streamline operations, and foster customer loyalty. The global online food delivery market size was valued at USD 221.65 from 2023 to 2030.
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. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.
How can a brand develop a valuable value program that builds relationships and encourages people to come back even when prices change? For example, we’re seeing the value trend call for a wider need within the QSR industry for cash kiosks. What role does technology play in creating a value proposition for guests?
For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. Nuance also extends to the service.
AI-based robots cook your food and deliver meals on time without missing a beat. AI is a program developed by humans to respond to a set of instructions under specific environments. AI programs factor in various variables like human response patterns, scenarios, locations, languages, and more to deliver what is expected of them.
That led to an employee shortage, especially for high-quality and experienced management positions. What used to be a basic employee benefit plan for only full-time workers has since changed to personalized benefits such as daycare assistance and mental health programs for both full-and part-time employees.
Mobile Order Applications Mobile smart order apps for waiters help to speed up the service and manage the orders right at the guest’s table. The application supports the function of ordering with a car plate number as well that opens more opportunities for food services in the fast-food industry.
The food industry has been historically slow to integrate technology and digital solutions. Gone are the days of cash-only transactions. POS systems offer a multitude of benefits for businesses, including: Streamlined operations by automating various tasks such as sales transactions, inventory management and reporting.
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. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail.
.” Those words from Katherine Pendrill, Senior Manager, Content Marketing at TouchBistro, should be quite telling for restaurant operators as they point out the opportunity that exists to reach a valuable audience. Diner Report found Gen Z diners are willing to cash out for immediate gratification.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Additional funding has been allocated for the Paycheck Protection Program (PPP ). Best practices for calculating cash flow.
Food prices continue rising at grocery stores and through suppliers, while staffing gaps and shifting guest preferences add extra pressure to already thin margins. For instance, restaurant operators who track ingredient usage patterns and implement precise portion controls see significant reductions in food waste.
In the post-COVID landscape, pick-up, delivery, and loyalty (offers, incentives and gamification) are going to be essential revenue streams for virtually every restaurant. Loyaltyprograms, for instance, have come a long way from the old punch-cards sub shops used to hand out. Since the arrival of the coronavirus in the U.S.,
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. This sentiment was most prevalent with millennials, with 43 percent reporting an increase in loyalty.
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. Customer satisfaction has traditionally been the main driver of loyalty. The Value of Trust.
TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry. 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. ” Tyga Bites Launches.
Their stories inspire these 10 proven restaurant management tips and tricks for success. Its practical wisdom drawn from years of supporting restaurant managers, crafted to stand the test of time. Staff Management 1. Weve heard from managers who faced near walkouts during packed evenings because schedules got sloppy.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Additional funding has been allocated for the Paycheck Protection Program (PPP ). Best practices for calculating cash flow.
Introduction Hey there, fellow food enthusiast! That’s the magic of online food ordering systems. The benefits of online food ordering system go beyond convenience. This efficient order management ensures a smooth experience every time. Cost Savings By managing orders directly, restaurants can cut out the middleman.
Facing multiple headwinds, restaurant owners and management must employ the most effective tool available: effective communication. A good starting point for addressing many issues is use of a manager’s log. And don’t forget a long-time, well-established business management tactic: the employee suggestion box.
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.
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-managed site also provides a direct connection to the industry’s grassroots engagement platform.
This edition of MRM News Bites SevenRooms, Miso Robotics , PARTech, Delaware North, Illes Foods, Tablelist and Discotech and US Foods. SevenRooms released its “Checking In For F&B” report, which uncovered the most important things to today’s traveler when it comes to food and beverage at hotels.
Ike’s locations have industry-leading average unit volumes, which have only gotten stronger since the company overhauled its marketing technology stack, including an upgraded loyaltyprogram, a new website and easier online ordering. Real Food at BK.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Restaurants, Convenience Stores and other Food Service Operators can visit www.transact-tech.com/bohaoffer.
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. But despite these concerns, 46 percent of people noted they will eat out daily to several times a week in coming months and showed a growing loyalty to their favorite brands.
Celebrate your customers with loyaltyprograms and grow your retention rate. According to Metrobi , Loyaltyprogram members visit restaurants 20% more frequently than non-members. In this article, we look at why rewards matter and how to go about setting a program up. How can you stand out?
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?” Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. Eighteen percent reported that higher food costs were the number one obstacle to growing their business right now.
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.
We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Smart Bar USA Founder Barry Fieldman.
15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.
For the restaurant industry, it can be challenging to manage. When you have a reservation and waitlist platform , you can manage your unique experiences, reservations, and your waitlist all from just one place. With this information, you'll know how many employees to schedule and how many food supplies to order.
Lavu helps restaurants improve efficiency, manage growth, and enhance customer service. It’s a cloud-based POS system tailored for restaurants, offering tools like inventory management, employee scheduling , and CRM. One standout feature is its dual pricing, which encourages cash payments to help cut credit card processing fees.
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.
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? Food delivery was an already booming industry, but when COVID hit it increased even more. Here are their responses.
Running a restaurant is not just about great food and excellent service—it’s also about keeping a keen eye on your finances and performance metrics. Revenue Metrics Sales Revenue Sales Revenue measures the total income generated from food and beverage sales. By keeping COGS low, you can increase your gross profit margin.
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.
The management team. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.) Management team. Hiring is routinely one of the most difficult tasks in food service. Your market position and competitive advantage. Section 2: Company description.
How operators can better engage their employees More recognition from management Even the most self-motivated among us enjoy recognition for hard work, and restaurant employees are no exception. percent) rated "More recognition from management" as something that would increase their engagement at work. More than half (64.3
Cloud-Based POS Systems are transforming how restaurants operate by enabling remote management, faster updates, and seamless integration with other tools. From streamlining orders to managing inventory and staff, these systems provide the tools restaurant owners need to stay competitive in 2025 and beyond.
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