Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

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Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 Consumer Goods 2022 Point of Sale 508

EATER

MAY 5, 2021

Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. And there’s no going back now. But it was an upgrade in flavor deemed worth the investment.

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Delivery Back of House Food Order Online Ordering 325

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Curry Up Now Secures Investment. Select U.S.

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Franchising Franchise 2020 Leadership 340

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

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Fast Casual Seasonal Menu Customer Experience Innovation 280

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Cashiers came in third place taking up seven percent of all open roles. percent in 2018.

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Food Truck Fast Casual 2024 Food 251

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience.

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Loyalty Program Recycling Waste Inventory 78

Modern Restaurant Management

SEPTEMBER 15, 2020

The Hospitality Recovery Coalition includes DISCUS, the American Distilled Spirits Alliance (ADSA), the Council of State Restaurant Associations (CSRA), the National Restaurant Association and TIPs. “Without assistance at all levels of government, many of these businesses will be forced to close their doors. .”

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Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Food Co.

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Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. Making the choice to promote a greener kitchen and menu is not only a smart business decision, but also a commitment to a healthier planet, community, and future. million tons annually in the U.S.,

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Sustainability Menu Compost Seasonal Menu 122

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.

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Hotels 2022 Menu Tip Distribution 148

7 Shifts

JULY 20, 2024

Food & beverage sales report A food and beverage sales report breaks down revenue from different menu items, giving you an idea of the best-selling dishes and optimizing your menu accordingly. For example, your restaurant offers a crispy fried chicken dish that’s popular among dine-in customers.

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2024 Cash Management Inventory Waste 221

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

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Sustainability Seasonal Menu Audits Outdoor 130

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Below are our 7 guest preference predictions for 2022.

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2022 Compost Recycling White Paper 147

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 The same goes for your in-house dining experience. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. 1 REDUCE WASTE. Buy products in bulk whenever possible.

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Sustainability Compost Seasonal Menu Recycling 107

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. One-stop-shop for the complete hospitality experience; A) Cinemas are doing this by adding dining and craft bar lounges. Service Excellence at every price point.

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Hospitality 2020 Food Point of Sale 145

Restaurant Clicks

OCTOBER 12, 2021

This former summer cabin-turned fine dining restaurant became part of the Monette family in 1971 and has served locals and tourists alike for over five decades. Dining choices have a four-course menu and a chef’s tasting menu. Here, I’ve gathered a list of the best restaurants in Boulder, CO. Blackbelly Market.

Online Ordering 148

Online Ordering Back of House Food Order Seasonal Menu 148

Xtra Chef

NOVEMBER 18, 2020

It can include anything from a server dropping a tray of food as they make their way through the dining room to a prep cook accidentally knocking over their cutting board. Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use. Food Spillage.

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Waste Food Front of House Compost 110

Restaurant Clicks

NOVEMBER 4, 2021

You can bet that Seattle’s west coast bounty of fresh fish and produce underlies a food scene that is equally as fresh, and when combined with Seattle’s unique creativity, makes for a fun, new, and exciting dining experience. Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies.

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Back of House Online Ordering Seasonal Menu Bar 148

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Below are our 7 guest preference predictions for 2022.

2022 78

2022 Compost Recycling White Paper 78

Lavu

FEBRUARY 2, 2024

This helps reduce the use of disposable napkins and contributes to a more sustainable dining experience. Laminated Menus: Menus are often a significant source of paper waste in restaurants. In the face of a staggering global issue, restaurants must proactively avoid food waste.

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Waste Food Compost Restaurant Law 78

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And, t he pandemic hasn’t shaken diners' interest in sustainability.

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Sustainability Operations Compost Seasonal Menu 52

Restaurant Engine

AUGUST 9, 2023

Each time someone dines with you, their food should taste just as good as it did the time before. You don’t want either of these to slip during busy times or busy seasons. Perhaps you’re looking for some suggestions on how to do that. The good news is that we have compiled five tips to take your restaurant to the next level.

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Compost Recycling Employee Relations Website Management 52

Restaurant Engine

MARCH 13, 2024

Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out. Here are some ideas: Compost leftover food scraps and paper products. Many cities have companies providing composting services to restaurants. Shop locally for in-season produce as well as cheese and meat.

2024 52

2024 Food Compost Front of House 52

Restaurant Clicks

DECEMBER 20, 2021

If you’re looking to celebrate in Sacramento, you have plenty of options to dine as a private group while touring this historic town’s many attractions. Whether your celebration is big or small, you can find the best private dining in Sacramento on my eclectic list of classy and delicious restaurants. Ella Dining Room & Bar.

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Dine-in Fine Dining Seasonal Menu Book 148

Sustainability Beyond the Plate

JANUARY 26, 2017

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. Let’s talk about what that means for you.

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Recycling Waste Compost Reference 40

Restaurant Clicks

OCTOBER 8, 2021

New York City is also a go-to destination for people to sample quality food in unique dining settings. With several options available, you’re bound to find delicious menu options that even meat-lovers can enjoy. With several options available, you might ask yourself this: which ones are the best? HanGawi Restaurant. Order Online.

Food 144

Food Seasonal Menu Online Ordering Reservations 144

EATER

DECEMBER 23, 2020

SingleThread has been hailed as the pinnacle of farm-to-table dining. Like Blackberry Farm in Tennessee and the Willows Inn on Washington’s Lummi Island, SingleThread epitomizes an over-the-top ideal of farm-to-table dining. Kyle and Katina Connaughton at SingleThread Farm in Sonoma County, California.

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Menu Agriculture Vineyard Seasonal Menu 338

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The documentary is available on-demand exclusively on Hulu.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” For every burger sold, $0.50

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Back of House Hotels Design Events 329

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Optimizing wait time is critical, the study found.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. “This milestone is significant and we could not be prouder for the contributions our team has made to our success. . Sandy Reinhardt joined Schostak Brothers & Co.,

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Food Tip Distribution Guest Recovery Food Safety 433

EATER

AUGUST 17, 2023

On how the so-called farm egg and its yolk became unlikely fetish objects An egg yolk is precious; a hundred are terrifying. The wet yolks cluster densely as if just emancipated from a sac, the sort of potential life form that portends doom in a sci-fi movie: When all of these hatch, we’re f *d. six of them blue and six of them brown.

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Consumer Goods Compost 2008 Magazine 246

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

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2022 Food Supply Entertainment Hospitality 148

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality. This story contains a detailed account of a sexual assault.

Compost 340

Compost Front of House 2014 Back of House 340

Modern Restaurant Management

NOVEMBER 2, 2020

restaurants are operating at less than 100 percent capacity in their dining rooms. For the restaurateurs who responded to our survey, only 15 percent said they were allowed to dine at full capacity, with nearly half saying they were allowed 50 percent capacity. Patio dining in colder weather. Limitations and consumer demand.

2020 553

2020 Mobile Ordering Hotels Food Safety 553