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Roadmap to Sustainability

Modern Restaurant Management

That's one of takeaways in You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company by Maisie Ganzler, chief strategy and brand officer of Bon Appétit Management Company. People become evangelical when they have a transformative experience.

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10 Top Restaurant Technologies To Evolve Your Business

7 Shifts

Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. Customers are demanding online and mobile ordering, and modern restaurant tech makes it more accessible for every restaurateur. 7shifts Restaurant Scheduling Software.

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NCR Reveals 2022 Hospitality Trends and Predictions

Modern Restaurant Management

Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers. Restaurants can soften the impact of the labor shortage in 2022 by doubling down on retention, shaking up the traditional business model and taking advantage of technology to increase efficiency and streamline the dining experience.

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Expected Effects of the COVID-19 Pandemic on Restaurants

Modern Restaurant Management

Let’s observe some of the established ones that emerged in the restaurant industry in the past year – and won’t fade away any time soon: Customer Habits Have Changed, Undeniably. Online Ordering Will Continue to Thrive. Just as in any other analysis, there are both pros and cons. Chains Becoming Even More Powerful.

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MRM EXCLUSIVE: Five CX Strategies Restaurants Can Use to Gain a Competitive Edge During Challenging Times

Modern Restaurant Management

According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent. Above-average CX doesn’t just happen, and it definitely doesn’t happen overnight.

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More French Food? Oui, Chef.

EATER

Chefs sometimes call these “modern” takes on brasseries and bistros, largely because they diverge from the traditional French definitions. French food, by virtue of its history, is familiar. Most Americans aren’t standing at the precipice of newness when ordering a ham and brie sandwich and a glass of wine.

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Building a Neighborhood Franchise

Modern Restaurant Management

He made sure to recognize customers and address them by name and remember their orders. This attention to detail has been rewarded with a 75-percent customer return rate at the fine fast-casual brand. Jacquet now want his franchisees to learn from his example and keep conne[link] to their customers and community.

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