Modern Restaurant Management

MARCH 5, 2025

We decided to expand into the Consumer Packaged Goods (CPG) space, aiming to get our ice cream pints into grocery stores. Practically overnight, we shifted from a scoop shop model to a full-fledged CPG business, navigating supply chain disruptions, evolving consumer demand, and the operational realities of large-scale manufacturing.

Food 323

Food Back of House Consumer Goods Kitchen Safety 323

EATER

APRIL 30, 2025

. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

Serving 279

Serving 2025 Fine Dining Employee Relations 279

Modern Restaurant Management

OCTOBER 25, 2024

You’re unlikely to eliminate all your sources of overuse immediately. Using inventory management software, too, can give you visibility of the items transitioning through your storage, helping you practice good first-in, first-out (FIFO) practices. Sustainability is measured by looking at a number of areas throughout a business.

Waste 311

Waste Equipment Inventory Customer Service 311

EATER

OCTOBER 15, 2024

As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. They also use 15 percent of the water consumed by commercial buildings in the U.S.,

Compost 294

Compost Food Equipment Waste 294

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B. Is It Worth It?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

FEBRUARY 11, 2025

This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Our burger buns are now completely seed-oil free, and we’ve reformulated or sourced alternatives for items like harissa paste to ensure we uphold the highest ingredient standards.

Social Media 252

Social Media 2022 Sourcing Menu 252

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Rethinking the Consumer-Facing Footprint.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Consumers are increasingly choosing plant-based goods due to growing awareness of animal cruelty and the significant environmental impacts of the dairy industry.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

Perfect Daily Grind

SEPTEMBER 15, 2022

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? So what exactly is long-term sustainable sourcing and how can it be achieved?

Sourcing 158

Sourcing Sustainability Certification Consumer Goods 158

EATER

MAY 14, 2025

At places like the Lonely Oyster in Los Angeles, you could pay as much as $6 for a sustainably sourced Blue Pool oyster pulled from the waters of Hama Hama, Washington. Labor is your biggest expense, and its a lot of work to raise good oysters, he says.

Pricing 293

Pricing Equipment Consumer Goods Bar 293

Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

Sustainability 251

Sustainability 2050 Front of House Transportation 251

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 8, 2023

Diners Are Financially Squeezed Economic pressure has consumers trading down in terms of where they are spending their dining dollars. Savvy restaurant franchisees should be looking at fast casual brands to meet this consumer where they are. You can deliver a superior product at the speed consumers want – in good times and bad.

Fast Casual 413

Fast Casual Casual Operations Consumer Goods 413

Modern Restaurant Management

APRIL 8, 2020

A trendy cocktail and beverage selection can truly transform an event and now is a good time for event planners to recalculate and learn about trends so they will be prepared and armed with knowledge when businesses are back up and running. Sustainability. Even better?

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

SEPTEMBER 22, 2022

Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Any restaurants that typically receive lettuce from California, corn from Indiana, or grain from Ukraine need to come up with a backup plan, as those goods will likely not be widely available. Reduce food waste.

Food Supply 530

Food Supply Supplies Food Food Truck 530

7 Shifts

NOVEMBER 25, 2024

Recommended Reading: 3 Ways to Run a Sustainable Restaurant How to Increase Staff Productivity Productivity for Servers Problem: Restaurant staff taking short personal breaks It’s vital to minimize the amount of time sinks available in day-to-day tasks in your restaurant. A busy staff means productive staff, which is good for business.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

FEBRUARY 7, 2024

They drive the demand for clean labels, responsibly sourced ingredients and sustainability. Restaurants that provide clear information about the sourcing of their ingredients and the ethics behind their operations are likely to win the loyalty of this conscientious cohort.

Social Media 493

Social Media Customer Experience Influencer Dine-in 493

Modern Restaurant Management

SEPTEMBER 8, 2023

For external audiences, spotlighting your commitment to food safety will also help increase consumer trust and loyalty, as well as positive reviews and referrals. For example, AI-powered systems can analyze large volumes of data from various sources to identify patterns and potential risks.

Food Safety 520

Food Safety Allergens Food Loyalty Program 520

Modern Restaurant Management

JUNE 24, 2024

The rising cost of ingredients and an ongoing commitment to sustainability is the driving force behind the Low-Waste Menu trend which encourages resourcefulness to reduce waste and maximize ingredient usage. With guests and operators both being cost-sensitive, what are some tips for being on trend, but still providing good value?

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

FEBRUARY 10, 2020

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.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. Consumers want to support their communities, and do so by attending and buying from family owned businesses, art fairs, and local brands. What they cannot produce themselves, they source locally.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This may seem like an antiquated concern for chefs in an era of global food distribution systems, but it’s an all-consuming preoccupation for Oyster Oyster , a restaurant named after two ingredients — a bivalve and a mushroom — known for their ecosystem benefits.

Seasonal Menu 315

Seasonal Menu Food Supply Sourcing Agriculture 315

Modern Restaurant Management

JANUARY 9, 2024

The foodservice industry is poised for some significant shifts in the new year as a result of changing consumer demand and rising trends being seen across the industry, but that said, there are simple, effective solutions for how operators and restaurants can stay ahead of these shifts.

2024 275

2024 Sustainability Consumer Goods Food Supply 275

Modern Restaurant Management

JANUARY 16, 2020

Some ingredients with a starring role in 2020 to swap in for a healthier choice: Meat Swap : Jackfruit: this comes off the jackfruit tree and is a very hearty tree and easy to grow making it good for the planet. The Greater Good, Sustainability and Local Sourcing. It is also full of nutrients and fiber.

Events 558

Events Catering 2020 Outdoor 558

Modern Restaurant Management

MAY 17, 2023

As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious.

Loyalty Program 474

Loyalty Program Mobile Ordering Social Media Online Ordering 474

Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

NOVEMBER 10, 2021

It looks like this mindset to stay local won’t be a fleeting one, as changes in consumer attitudes and behaviour are expected to remain post-pandemic. Sustainable Tourism Is on the Up. For businesses keen to really benefit from this trend, it pays to look at your own sustainability credentials.

Hospitality 444

Hospitality Tourism Sustainability Travel 444

ChowNow

FEBRUARY 12, 2025

Consumer behavior is constantly evolving. Consumer insights: Beyond the basics, think about why people dine at your restaurant. By defining your ideal customer, you can tailor your branding, social media content, and promotions to resonate with the right peoplerather than wasting marketing dollars on an audience that isnt a good fit.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

MARCH 11, 2025

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.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. on FDA’s Food Traceability List (FTL) under FSMA Section 204(b).

Food Safety 474

Food Safety Operations Food Supply Food 474

Modern Restaurant Management

JULY 15, 2020

The Fragility of 'Open' The latest on-premise (bar/restaurant) research from Nielsen CGA, based on a survey of 1,600 consumers (from July 3-5) within California, Texas, New York and Florida, with all states having entered some degree of ‘open,’ the reimplementation of some restrictions highlights the fragility of the U.S.

2020 488

2020 Mobile Ordering Point of Sale Food Supply 488

Perfect Daily Grind

MAY 8, 2023

Sustainability continues to be a pressing issue in the specialty coffee sector – and for good reason. With demand for more sustainable coffee continuing to grow , it’s essential that industry professionals and stakeholders limit their environmental impact as much as possible. What does “sustainable” really mean?

Sustainability 200

Sustainability Consumer Goods Social Media Recycling 200

Modern Restaurant Management

FEBRUARY 27, 2020

The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers. Consumers will continue to be the driving force in the economy, buoyed by a healthy labor market and strong household balance sheets.

2020 482

2020 Influencer Point of Sale Food Safety 482

Modern Restaurant Management

MAY 30, 2025

Additionally, consumers continue to favor delivery transactions, which are up by 383 percent since 2020. In recent years, consumer behaviors have drastically changed to now preferring delivery services and an increased willingness to pay a premium for a seamless experience. billion in 2024 and is anticipated to rise at a CAGR of 3.74

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

MAY 5, 2022

While high stock prices of crypto companies like Bitcoin grab headlines, they are gaining traction with consumers since blockchain technology helps make transactions easier without needing an intermediary such as a bank or credit card company. For both restaurants and consumers, false reviews are a problem. Authentic ratings.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. I got a full-ride scholarship to UMass Amherst, where I majored in sustainable agriculture and gender studies and minored in English literature. “Only 30 percent of glass bottles are recycled in the U.S.,

Sustainability 253

Sustainability Back of House Front of House Agriculture 253