Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification

Restaurant Engine

FEBRUARY 12, 2025

Next, your restaurant customers are happy when they dine with you. This may mean a post on the users own blog, an Instagram post showcasing what the person ate for dinner, TikTok videos of a group dining with you, or even reviews. Your diners trust other people whove dined with you more than they trust your advertising.

Social Media

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.

Loyalty Program

Modern Restaurant Management

APRIL 29, 2025

Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. “Off-premises dining has become a key revenue driver and an essential way to engage consumers,” said Dr. .

Reservations

Modern Restaurant Management

FEBRUARY 29, 2024

When restaurants use tech tools to enhance food traceability and transparency across the supply chain, it helps ensure better quality from source to shelf. Today’s restaurants face increased competition from other brick-and-mortar establishments and from non-traditional dining options like ghost kitchens and virtual brands.

Food Safety

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging.

Fast Casual

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering

Modern Restaurant Management

JUNE 24, 2020

In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. On-Demand Delivery for Square Online Store. “This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. Visa SMB Help.

Guest Recovery

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.

Franchising

Lavu

APRIL 13, 2020

Since events are canceling and dining halls are closed, many restaurant owners are seeing an influx of food waste and looking for ways to avoid throwing the food in the trash. It’s time to look at the packaging you use for to-go and delivery orders as we shift from serving customers in dining halls to curbside service and delivery only.

Waste

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. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

Sustainability

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.

Food Truck

Modern Restaurant Management

MAY 12, 2020

Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. The idea of purchasing Dining Bonds seemed to strike a chord with the public as a way to provide much needed financial support in order to help restaurants stay in business.

Mobile Ordering

Modern Restaurant Management

NOVEMBER 4, 2019

The iconic Upper West Side Italian restaurant will be the first in the U.S. to add Meatless Farm’s plant-based products to its menu. Based on the success of the early trial, restaurateur Peter Condouris has designed a comprehensive menu, which will coincide with the restaurant’s regular menu each Monday.

Fast Casual

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. trillion by 2026.

2022

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. .”

Fast Casual

Hot Schedules

NOVEMBER 3, 2021

For these travelers, the dining experience will be back on the menu. Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. Modern Dining.

Hotels

7 Shifts

JULY 20, 2024

For example, your restaurant offers a crispy fried chicken dish that’s popular among dine-in customers. As an operator, you must have a firm grasp on your revenue, expenses, and profitability if you want to be part of the 20% of businesses that find long-term success in the industry.

2024

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.

Sustainability

The Rail

NOVEMBER 2, 2023

Don’t let the weather dampen the outdoor dining experience : For some, the outdoor dining experience is part of their brand — and if that describes you, you’ll want to ensure that your dining area remains comfortable for customers. Think, “if I were coming here for the first time during this season, what would I expect?”

Sustainability

Future Food

DECEMBER 5, 2019

One-stop-shop for the complete hospitality experience; A) Cinemas are doing this by adding dining and craft bar lounges. B) Shopping centres will continue to develop elevated dining and hospitality attracting dynamic food concepts and adult oriented entertainment. Alternative eating is becoming mainstream.

Hospitality

Cheetah

SEPTEMBER 8, 2019

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also about noticing what is becoming more important to consumers in general, beyond the dining experience. Offer to get them “the usual” and suggest they try out new menu items.

Compost

Cheetah

SEPTEMBER 8, 2019

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also about noticing what is becoming more important to consumers in general, beyond the dining experience. Offer to get them “the usual” and suggest they try out new menu items.

Compost

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. Here are four methods that can be implemented to directly address the most common sources. Food waste is a serious environmental and humanitarian issue.

Waste

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. billion tons of food are wasted annually across the globe.

Waste

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. trillion by 2026.

2022

Modern Restaurant Management

JANUARY 3, 2020

The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients. Biodegradable or compostable diningware like napkins, plates and cutlery. Because of this, we’re about to be served some truly unique dishes.

2020

The Restaurant Times

JANUARY 13, 2022

Increasing numbers of people are actively making intentional decisions to compost food waste rather than simply discarding it. F oodies and F&B experts share their predictions for the food industry trends that will likely emerge in 2022 in the weeks and months to come. 5 F&B Industry Trends One Must Not Miss In 2022.

2022

Restaurant Clicks

MAY 6, 2021

Fare Well is a “retro chic” casual dining restaurant that offers patio dining as well as takeout. If you follow a Vegan or Vegetarian lifestyle, it is often difficult to find great restaurants to fit your dietary needs. In Washington, D.C., Some restaurants are entirely plant based! Veg Shouk Fancy Radish Greens N’ Teff. HipCityVeg.

Fast Casual

Open for Business

MAY 19, 2023

With dozens of cute, emoji-like facial expressions, customers love taking selfies with the robot, making it a great source of word-of-mouth marketing. Hospitality trends are constantly shifting, and there’s only so much a restaurant owner can do to predict what’s coming next. Bar seating with light bites continues to be a hospitality trend.

Hospitality

Restaurant Engine

AUGUST 9, 2023

Each time someone dines with you, their food should taste just as good as it did the time before. Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week. Perhaps you’re looking for some suggestions on how to do that. Be quick with praise.

Compost

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. Use eco-friendly packaging to reduce your environmental impact.

2024

Notch

MARCH 17, 2022

Based on consumer demands and these aligning trends, restaurant operators and hospitality groups have begun to focus more on sustainability practices, as we emerge from an era of dining restrictions. Source: Business Chief. Sustainability has had an ongoing and increasing influence on operations in the foodservice industry.

Sustainability

Rocket Fuel

JANUARY 18, 2025

From sustainable packaging to ethical sourcing practices, QSRs are responding to increasing consumer awareness about environmental issues. As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate.

2025

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.

Allergens

Modern Restaurant Management

FEBRUARY 14, 2020

The brand recently launched its philanthropic arm – aptly named the Game On Foundation – to support youth sports facilities in the communities it serves. In its debut year, Walk-On’s aims to raise $100,000 for the Foundation in an effort to provide young athletes with the resources they need for a prospering future.

Back of House

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.,

Food