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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.”

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Three Ways to Leverage Technology for Restaurant Reopenings

Modern Restaurant Management

As the nation grapples with another wave of restaurant closings and reduced dining room capacity, establishments must quickly respond to the cry for innovation in the industry. Data shows that guests want to dine out but safety concerns are the biggest factor holding them back. No-Touch Menus.

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Shaping the Future of QSR

Modern Restaurant Management

Despite contending with rising operational costs, especially in food and labor, franchisees and multi-unit operators experienced growth in guest traffic and profit margins. This recovery was largely supported by strong takeout and delivery sales, which played a crucial role in sustaining revenue streams.

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Seasonality Wins ‘Share of Stomach’

Modern Restaurant Management

As we progress through a pandemic that’s kept many inside for months, guests are looking to venture out and experience unique dining moments. By utilizing seasonal ingredients and creating specialty menu items, our product innovation efforts have kept us relevant in a competitive industry, earning guest loyalty and driving sales.

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Digital Dining and ‘Restaurant Recovery’ Show

Modern Restaurant Management

When paired with other products like Square Marketing and Square Loyalty, sellers can strengthen customer relationships, create open lines of communication, and incentivize patrons to keep coming back. ” 'Restaurant Recovery' Docuseries. 'Travel Safe' Tools.

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Operational Empathy Should Be Part of Restaurant Leadership

Modern Restaurant Management

As competition intensifies, companies must innovate and streamline operations to stay ahead. Specifically, at Walt Disney World, they taught me not only the value of, but how and when to execute guest service recovery. The pressure to deliver high-quality products quickly, efficiently, and consistently is immense.

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OUR DAILY BREATH: CHEFS – REMEMBER THE IMPORTANCE OF “WOW”

Culinary Cues

What will our restaurants physically look like with social distancing, how will we be able to interact with guests at service, how will our kitchen teams function as a unit, what changes will be necessary for our menus to be effective, and what role will take out and delivery play in every restaurant concept?