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To Mitigate ‘The Great Resignation’ Refocus on the Employee Experience

Modern Restaurant Management

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. The Great Resignation is real and it’s hitting the restaurant industry hard.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

When the pandemic shifted consumer behavior overnight, off-premise became mission-critical, and at Olo, we were grateful to support restaurants as they navigated unprecedented challenges. Now that need is less, so I'm finding other ways to help my neighbors, who have been so good to me all these years.

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How Restaurants Can Utilize a Small Business Loan to Fuel Growth

The Rail

By Tracie Johnson, Contributor Running a restaurant requires more than just a good idea, a great menu, and determination. Whether for operations expansion, equipment upgrades, staff recruiting, or more marketing activity, growth calls for resources. Good marketing plans raise awareness, build credibility, and increase revenue.

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5 Things to Consider Before Opening a Restaurant in 2025

The Rail

Opening a new dining space in 2025 calls for more than just a good recipe list or architectural sense. Evaluating Consumer Trends That Are Redefining the Dining Experience Consumer expectations have changed drastically; staying ahead implies creating your concept with those developments in mind.

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STOP SENDING THE WRONG MESSAGE ABOUT CHEFS & KITCHENS

Culinary Cues

After absorbing all the negative press and glamorized abusive behavior it’s no wonder restaurants are having a tough time recruiting employees. We all have good and bad days at work but typically find that the good outweighs the not so good. It’s all so overdone and not true of the majority.

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MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

Good Food Restaurant Scorecard. 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). The third annual Good Food Restaurant Scorecard ranks the top 100 restaurant chains in the U.S.

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MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin’ Hirin’

Modern Restaurant Management

To shine the spotlight on the immediate opportunities that exist for all Americans to find employment at franchised restaurants of an iconic brand that holds a unique place in people’s daily lives, Dunkin’ is launching its first-ever national advertising campaign aimed at recruitment. ” A&W Doubling Up.

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