Modern Restaurant Management

DECEMBER 10, 2019

Catering can be a great way to increase your sales during the holiday season. You already have the commercial kitchen, staff, customer base, and the economy of scale for bulk ordering so the cost of entry into catering should be relatively low. Add a flyer in to-go and delivery orders. Promote, Promote, Promote. Start Small.

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Modern Restaurant Management

JULY 7, 2020

Food delivery aggregators: You’re well past your expiration date. While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment.

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Modern Restaurant Management

APRIL 3, 2025

I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward. After making my decision, I also signed up to be a food delivery driver. It’s important that I am there working beside them. It’s important that I am there working beside them.

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Goliath Consulting

MAY 8, 2020

Important points to consider before starting a catering program. Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. Catering also gives businesses brand exposure and valuable marketing opportunities. But on average these numbers are much more modest. annually through 2019 (4).

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Modern Restaurant Management

DECEMBER 17, 2024

In the last several years, the restaurant industry has undergone colossal changes, driven predominantly by the rising demand for delivery. Through our work with international restaurant brands, we’re noticing a common shift to online food delivery.

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The Rail

DECEMBER 2, 2024

Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? In this article, we’ll show you exactly how to create a food delivery app tailored to your restaurant’s needs, while staying competitive in a booming industry. The global online food delivery market size was valued at USD 221.65

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Modern Restaurant Management

JANUARY 12, 2024

As a proud, second-generation Bojangles franchisees at Georgia Foods, my family and I have tapped into a distinctive strategy that has boosted our profitability across our 41 Bojangles locations – catering. With industry data projecting the catering and food service sector to reach $477.3B

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Modern Restaurant Management

MAY 16, 2020

Reinvent Your Catering Menu. Many offices are requiring individual packaging for catered food and even office snacks. Rethink your catering menu. Deliver on Delivery. Delivery offers fewer chances for guest recovery than dine-in. Each office may have unique delivery requirements.

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Modern Restaurant Management

APRIL 16, 2025

By eliminating the need for single-use plastic bottles and the transportation associated with them, businesses can significantly reduce their day-to-day costs, as well as the time needed to coordinate these deliveries. From a long-term perspective, integrated water systems are a smart financial investment. According to the U.S.

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Modern Restaurant Management

JANUARY 2, 2025

The Off-Premises Dining Shift: Food That Travels Well Delivery and pickup continue to dominate the pizza market as off-premises dining solidifies its role in customer behavior. As for third-party delivery services like DoorDash, Uber Eats and GrubHub, they’ll remain a significant part of the off-premises dining ecosystem.

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ChowNow

MARCH 21, 2025

Key demographic factors to consider: Age: Are you catering to college students, young professionals, families, or retirees? Online Ordering Behavior: Are they more likely to dine in, take out, or order for delivery? Online Ordering Trends: See who prefers delivery vs. pick-up, and which menu items are most popular online.

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Modern Restaurant Management

DECEMBER 18, 2024

. – ezCater CTO Erin DeCesare Customized Catering for Flexible Occasions – The rise of personalized group dining experiences is reshaping catering trends, and L&L is already meeting the demand. Food delivery will continue to expand but with a shift toward third-party delivery services rather than marketplaces.

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ChowNow

MAY 27, 2025

Caribbean Kitchen is a Bahamian catering company based in Hopkins, Minnesota, founded by Nicholas Hall in 2009. Originally from Nassau, Bahamas, Nicholas started out cooking for friends and small events, catering on weekends simply because he enjoyed doing it. As catering orders grew, so did the demand on his time.

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Goliath Consulting

APRIL 28, 2020

The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Larger franchises have offered free delivery (McDonalds, Applebee’s, IHOP, Panera Bread, Wingstop and Chipotle Mexican Grill, among many others) to accommodate decreasing on-premise sales (1).

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Modern Restaurant Management

JUNE 3, 2025

Convenience is huge too, especially with the continued demand for delivery and takeout, so promoting easy online ordering or contactless service hits the mark. Upscale dining or Michelin-star restaurants typically cater to a different kind of clientele, so marketing here should emphasize exclusivity, quality, and experience.

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Modern Restaurant Management

MARCH 13, 2020

These lessons are tied into everything I do on a daily basis, especially now as I continue to lead DeliverThat’s mission as a third-party delivery service for restaurant catering. As consumers opt to stay home, brands are facing an opportunity to shift their focus to takeout and delivery, and even catering.

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Modern Restaurant Management

NOVEMBER 19, 2019

In an effort to best protect its guests, Coolgreens, an innovative healthy lifestyle eatery, is making the switch to tamper-proof packaging in November for its third-party delivery. Coolgreens, like many other restaurants, has been impacted by a wave of guests wondering if their meals have been tampered with through third-party delivery.

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Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. With COVID, restaurants were shut down completely, only offering takeout and delivery.

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Modern Restaurant Management

JUNE 25, 2020

In fact, consumers say they are using delivery services (DoorDash, Caviar, GrubHub, etc.) more than they did before, with a majority saying they would be more inclined to order for carry out over delivery if given the option for a contactless experience. Protection and Sanitation Are a Must.

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Modern Restaurant Management

MARCH 8, 2024

In this edition of MRM Research Roundup, we feature news about an influx of catering orders, the topic of tipping, the rise of kiosks and affordable Michelin restaurants. Among the highlights: On or Off Prem Same-store catering transactions increased +71 percent in Q4 2023 compared to Q4 2022. Hawaiians are the best tippers.

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Modern Restaurant Management

MAY 21, 2024

Delivery users are less price-sensitive than customers using other sales channels. For restaurants with liquor licenses, catering to millennials is key. Consider seasonal flavors, cold brew variations, and creative blends to cater to a broader range of preferences.

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Modern Restaurant Management

MAY 23, 2023

For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game. Consumers ordering deliveries still want to make sure it feels like they are treating themselves.

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Modern Restaurant Management

AUGUST 11, 2020

There’s great potential for revenue here, including the class registration and any supplies you can sell for pickup at your restaurant or delivery to your customers’ doors. Restaurants have helped to make these meetings more interactive by offering catering and events services to their corporate clients and virtual staff.

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Modern Restaurant Management

JANUARY 19, 2021

First, identify a gap in the market—often using a delivery system’s regional data to see which cravings went unsatisfied. Others, like LA-based group Salted, are built from the ground up with only “delivery-first” brands. Not in control of your delivery service? Welcome to the age of virtual restaurants.

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Modern Restaurant Management

MARCH 28, 2022

The spike of take out and delivery orders that began with covid makes it all too easy to forget that prior to March 2020, guests had already begun moving that direction. The Trend: Ghost kitchens and changing restaurant design cater to off prem. The Challenge: Changing guest preferences for off premise dining. billion in five years.

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Modern Restaurant Management

MARCH 11, 2022

. “In order to keep distribution costs in check, we partnered with our distributors and suppliers by being more flexible, consolidating delivery days, and allowing later delivery window times when needed,” Corporate Executive Chef, David Cox told Modern Restaurant Management (MRM) magazine.

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Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Christopher Baron of RedBaron Consulting.

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Modern Restaurant Management

AUGUST 11, 2021

According to Tork research, 44 percent of people say they feel good knowing they are supporting local restaurants when they order takeout or delivery. Fifty percent of people who do not order takeout or delivery report meals being too costly as their primary reason. Offer a variety of ordering options for your diners.

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Modern Restaurant Management

MAY 26, 2020

In response to these changes, many restaurants will be serving in-person diners at a limited capacity, while maintaining an accelerated demand for food deliveries. In addition to optimizing your menu, consumer demand for efficient services including delivery will also play a role in profitability.

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Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Ghost kitchens are reliant upon another hot trend that will continue into 2022, food delivery. Delivery Options.

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Modern Restaurant Management

JULY 22, 2021

While daily specials delivered in family boxes might be quite affordable and frugal, food delivery itself often costs more than the meal for one which can hit monthly discretionary spending quite hard. They have learned to navigate the grocery aisles and mastered basic cooking techniques and there is no going back.

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Modern Restaurant Management

NOVEMBER 10, 2022

And when it comes to a traditional sit-down restaurant versus a mobile food business, such as a food truck, catering business, or food cart, the insurance needs of both are vastly different and unique. You should also consider business operations that include deliveries or valet parking and which insurance coverage you would need for those.

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Modern Restaurant Management

AUGUST 25, 2020

Outdoor dining works great during the warmer weather, and for facilitating additional curbside/delivery. This can be similar to catering; however, the customer picks up the food rather than have it delivered. Repurpose Employees – Chick-fil-A has done a great job repurposing employees to cater to more drive-thru guests.

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Modern Restaurant Management

APRIL 1, 2020

Although we are not having guests eat in our dining rooms, Teriyaki Madness is utilizing technology to combat the fallout through an emphasis on pickup and delivery, innovative curbside service and social media promotions across its website and mobile app.

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Modern Restaurant Management

SEPTEMBER 7, 2023

With an increasing number of Millennials spending more on dining out each year, it is evident that restaurants that successfully cater to this generation stand to gain a competitive edge. Millennials' preference for convenience, experiences, and socializing has led them to eat out more frequently than previous generations.

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Modern Restaurant Management

JANUARY 3, 2025

Quick-service and fast-casual concepts are leading this transformation, developing layouts that can seamlessly shift between dine-in, takeout, delivery, and potentially even catering or retail components. Litle Owl What are the advantages of having a smaller, more effective layout and footprint?

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Modern Restaurant Management

APRIL 23, 2020

Here’s how they can keep business going and not completely surrender customers to third-party delivery apps, or lose out to big chains in the process. It seems like a no brainer, but many restaurants and grocery chains feel overwhelmed by the shift, or that there will be little profit and great health risks to delivery deployment.

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