Modern Restaurant Management
APRIL 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. In fact, 86 percent of consumers indicated that local restaurants and stores could proactively earn their business, even in the current climate.
The Restaurant Times
FEBRUARY 14, 2022
This is why running a successful restaurant business needs more than good food. Good and personalized packaging , excellent customer service , and good ambience are some prerequisites. ” So it’s time to make sure your packaging is creating a story with charming design and good food. Provide Key Information.
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Modern Restaurant Management
NOVEMBER 17, 2020
The survey also gathered insights on consumer habits and spending preferences over the course of the pandemic. The survey insights show how the hospitality and event industry can pivot their offerings to cater to consumer preferences. More than half of respondents are purchasing gift cards to restaurants this holiday season.
Foodable
DECEMBER 18, 2020
With commentary from Alison Rabschnuk, the director of corporate engagement for the Good Food Institute (GFI), this session examines the growing consumer demand for new proteins, and how the market is evolving in response. Most people in the public do not view fish as farmed animals.
Modern Restaurant Management
APRIL 1, 2021
This edition of MRM Research Roundup features news on evolving consumer consumption habits, the state of delivery and snacking trends. A new report by AlixPartners, finds that one in two consumers around the globe has had their consumption habits permanently changed due to effects of the COVID-19 pandemic. In the U.S., 29 percent).
Modern Restaurant Management
MAY 12, 2020
The company is exploring collaborations with corporate partners and charities, as well as merchandise sales, to keep its mission alive. "When Dunkin' Sustainability. Dunkin’ launched its DD Green Achievement program in 2014 to help its franchisees build more sustainable and energy-efficient restaurants.
Modern Restaurant Management
AUGUST 28, 2020
Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. “Restaurant models are evolving to meet growing consumer demand for off premise dining. Consumers can order for delivery or pick-up through digital channels, or on-site using kiosks. Sedgwick St.,
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