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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. The new formats come on the heels of a major multi-unit franchise development strategy announced last month that is set to grow the brand to 2,000 units. QDOBA's New Concept.

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MRM Franchise Feed: CPK in Canada and Real Famous BBQ

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time. CPK Heads North.

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COVID-19 Fuels Growth in Organic Food Options

Modern Restaurant Management

Consumers ask, "Can I trust this establishment, can I trust the food they are offering me, can I trust that the staff is adhering to health and safety protocols." Once you can add organic, then you can decide whether you want to pursue the USDA certification. Stay True to The Mission.

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May/June 2021 Legal Update

Modern Restaurant Management

Arkansas Enacts Food Freedom Act : On April 30, 2021, Arkansas enacted the Food Freedom Act that exempts certain producers of homemade foods or drinks products from any state food safety licensure, certification, or inspection. The bill would have had a dramatic impact on fast food franchises.

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Five Tips to Minimize Super-Sized Labor Costs

Modern Restaurant Management

Smart fryers and ovens can automate food preparation and cooking, eliminating the need for numerous workers in the kitchen while still ensuring consistent quality and faster service. If a franchise needs four employees to serve 60 customers per hour, they’ll require only three skilled staff to complete the same task.

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How to Add Products to Your Restaurant’s Sales Mix

Modern Restaurant Management

First, take stock of normal in-house use in the kitchen – consider how frequently are you making batches in your own restaurants. Recipes you use in a kitchen rarely if ever are ready to go to machined lines. Take the test version and an original hand-made product to your kitchen and test them both on the finished product.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Interestingly, the challenge typically doesn’t lie with restaurants—most owners and kitchen staff are already comfortable with e-commerce from their personal lives, as many regularly order from platforms like Amazon. The future of the industry lies in tech-enabled growth, cross-industry partnerships, and franchise expansion.

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