Remove Catering Remove Mobile Ordering Remove Waste
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The Future of Dining in 2025 Is Smarter, Simpler, and More Personal

Modern Restaurant Management

AI moves from nice-to-have to must-have Many QSRs experimented with AI-driven solutions in 2024, such as in-app chatbots and personalized order recommendations. For example, AI can help QSRs make smarter inventory decisions by analyzing purchasing trends and aligning ingredient orders with demand. Convenience also plays a key role.

2025 450
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The Best Restaurant Technology Of 2025

ChowNow

Is online ordering inefficient? Do you lose money due to food waste? Experiencing over-ordering or last-minute shortages? With a modern cloud-based POS, restaurants can streamline order taking, reduce human error, and improve the overall speed of service. Are labor costs too high? Too many missed reservations?

2025 195
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The Restaurant Operator’s Guide to Restaurant Apps in 2025

ChowNow

The restaurant industry is going mobile, and restaurant apps are at the center of this transformation. Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. Beyond mobile ordering, restaurant apps support operations in ways that were never available before.

2025 195
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How to Increase Restaurant Sales: 15 Strategies That Drive Revenue

ChowNow

And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order. Create Limited-Time Offers That Drive Action Limited-time offers (LTOs) give potential customers a reason to order now, not later.

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How to Find the Target Market for Your Restaurant

ChowNow

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Key demographic factors to consider: Age: Are you catering to college students, young professionals, families, or retirees?

Marketing 195
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How to Calculate and Improve Your Bar’s Profit Margin

7 Shifts

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Implement portion control Making sure your bartenders and barbacks pour drinks consistently can reduce waste and keep your pour costs low. Did you know that just 1 oz. of excess pour can cost you as much as 20% of total sales revenue?

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The Ultimate Guide To Restaurant Marketing: Strategies for Restaurant Operators In 2025

ChowNow

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. A strong online presence means more visibility, more orders, and, ultimately, more revenue. Study your competition.

2025 195