Modern Restaurant Management

JANUARY 16, 2025

The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon. The rest goes to feeding local consumers and livestock or turning them into biofuels.

Sustainability 221

Sustainability Delivery Recycling Food 221

Modern Restaurant Management

DECEMBER 31, 2024

Get Smart on Oil Consumers are turning their attention to the individual qualities and applications of oils. This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. A-Peeling Purchase : This year, we uncovered that a consumer placed a.53

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out.

Food Supply 130

Food Supply Waste Supplies Food 130

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. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost 284

Compost Food Equipment Waste 284

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. This is important because the material shifts in consumer behavior are largely associated with how they choose to discover, purchase, and receive their goods from restaurants. Tracking Supply Chain Flow.

Supplies 546

Supplies Management Management Food Supply 546

Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. Avoid unnecessary debt.

Consumer Goods 452

Consumer Goods Transportation Small Business Take-out 452

Modern Restaurant Management

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Take a busy corner café, for instance. The result? Technology is quickly becoming a lifeline for survival.

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

JANUARY 20, 2021

Consumer demands have also caused a shortage of certain items, especially meats. It’s a good idea, as a restauranteur, to know where your food is coming from and how it was cared for. Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations.

Sustainability 537

Sustainability Food Supply Front of House Transportation 537

Modern Restaurant Management

NOVEMBER 19, 2024

.” According to a 2024 global survey by Lightspeed, 45 percent of consumers are taking part in solo sit-down meals, and a further 34 percent categorize the experience as a form of self care – citing the peace and quiet of the meal and the opportunity to partake in people-watching as top priorities to get out of the experience.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. AI and Guest Trust SOCi’s 2025 Consumer Behavior Index (CBI) sends a clear warning to restaurant CMOs and digital marketing leaders.

Loyalty Program 371

Loyalty Program Customer Experience 2025 Customer Service 371

Restaurant Business

JUNE 17, 2025

17, 2025 Facebook Twitter LinkedIn Convenience-store pizza edged out chain pizza in a survey of consumer taste preferences. What’s more, 72% of consumers said they now see convenience stores as a “real alternative” to quick-service restaurants, up from 56% last year and 45% in 2022, Intouch Insight said. By Heather Lalley on Jun.

Food 278

Food Fast Casual Leadership Loyalty Program 278

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. 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, 2022

QSRs operate in a competitive and highly complex business space, so one of the highest priorities for these organizations is creating strategic plans that will reduce food waste to avoid lost revenue and wastage disposal fees. According to Rethink Food Waste Through Economics and Date , the U.S. restaurant sector generates 11.4

Food Supply 493

Food Supply Supplies Food Waste 493

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

SEPTEMBER 22, 2022

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. You can’t properly manage your spending if you don’t have a good handle on your inventory. Reduce food waste.

Food Supply 530

Food Supply Supplies Food Food Truck 530

Modern Restaurant Management

OCTOBER 24, 2024

These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet. Is It Worth It?

Certification 221

Certification Fast Casual Government Front of House 221

Modern Restaurant Management

JUNE 18, 2021

Rather than waste food, we can redistribute it. A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. New innovations in takeout packing are helping manage the waste. Think Circular.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 449

Food Seasonal Menu Waste Consumer Goods 449

Modern Restaurant Management

JUNE 15, 2021

While what consumers eat won’t change, post-COVID-19, how they will get it will. While some automation and technology solutions can require quite an investment, there are plenty of things to enhance your presence, improve efficiency and tempt consumers that are more cost effective and expedient to implement.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 21, 2023

Updating each price change and physically adding an “unavailable” sticker to traditional signage was time-consuming and inefficient. Consolidating to Eliminate Waste A strategic move to help drive average check size and bottom-line profitability has been to combine brands into one consolidated location.

Technology 474

Technology Consumer Goods Supplies Waste 474

Modern Restaurant Management

DECEMBER 20, 2021

The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. So what makes a good contactless menu? A good mobile experience. The good news is that it’s never been easier for restaurants to design professional-looking, state-of-the-art online menus.

Mobile Ordering 568

Mobile Ordering Online Ordering Consumer Goods Customer Experience 568

Modern Restaurant Management

OCTOBER 18, 2022

Historically high gas prices are pushing consumers towards EV options. Additionally, growing numbers of new EV models – and government sales incentives – are sparking consumer interest. Consumers’ needs will change as they transition to EVs. Attract consumers, employees, and investors.

2040 473

2040 Food Safety Audits Consumer Goods 473

Modern Restaurant Management

SEPTEMBER 24, 2020

And more than 40 percent of US consumers are likely to go to the drive-through, get takeout or use delivery even when dine-in is allowed, according to Tork. And be sure to include napkins with every order to promote good hygiene. Naturally Cut Out the Waste. Deliver a Great Experience.

Coupons 596

Coupons Social Media Online Ordering Customer Experience 596

Modern Restaurant Management

JUNE 18, 2020

Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. If restaurants aren’t ordering as much food to serve in house, suppliers end up with a backlog of perishable goods. Customers can simply pre-order online and pick up their goods.

Supplies 474

Supplies Innovation Food Supply Loyalty Program 474

The Rail

OCTOBER 10, 2024

As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. Another emerging trend is the consumer interest in sustainable coffee, notably when going out to eat. Think recycling and composting food waste.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Restaurant Business

JUNE 13, 2025

Consumers still want great in-store experiences, even if they don’t always use them. Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad.

Operations 230

Operations Leadership 2025 Fast Casual 230

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 189

Waste Compost Recycling Sustainability 189

Modern Restaurant Management

MARCH 5, 2020

Some state data security and privacy statutes such as CCPA and the New York SHIELD Act can apply extraterritorially to out-of-state entities that collect or possess state residents’ personal information.

Restaurant Law 596

Restaurant Law Small Business Customer Service Information 596

Modern Restaurant Management

JULY 12, 2023

A majority of diners report diminishing guest experience because of labor shortages at restaurants, according to a consumer survey from HungerRush. 57 percent of consumers aren’t confident that a busy store will take their order correctly. 57 percent of consumers aren’t confident that a busy store will take their order correctly.

Customer Experience 418

Customer Experience Food Order Consumer Goods Online Ordering 418

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 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

DECEMBER 7, 2022

The National Restaurant Association’s 2021 State of the Industry report showed only 83% of Gen Z consumers wanted to return to restaurants. 92% of consumers will pick a business on the first page of local search results, and websites that aren’t optimized have a lower chance of landing in the top ranks. Upgrade Technology.

Mobile Ordering 508

Mobile Ordering Social Media Online Ordering Consumer Goods 508

Modern Restaurant Management

MAY 21, 2020

This speaks to a larger “transition” period we’re about to enter where, though things are opening back up, consumers will still want many of the same accommodations provided during the “stay-at-home” phase. Restaurants come with restaurant windows – don’t let the space go to waste.

Customer Experience 570

Customer Experience Consumer Goods Social Media Dine-in 570

Modern Restaurant Management

NOVEMBER 16, 2021

This enables you to provide the modern eCommerce/omnichannel customer experience today’s consumers crave. These insights empower you to better estimate what inventory you need to order more or less of, so you have enough of what’s needed and less of food that goes to waste.

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

Modern Restaurant Management

APRIL 4, 2024

I thought a step-by-step guide that breaks down the platitude of “doing well by doing good” into actionable steps would spur more effective action toward sustainability. Actions like waste reduction are actually cost savers. Lastly, reduce waste by cross utilization of ingredients and cooking a la minute.

Sustainability 490

Sustainability Book Food Supply Waste 490

Modern Restaurant Management

SEPTEMBER 23, 2020

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. SpotOn Secures $60M Funding.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

APRIL 17, 2024

Fifty-six percent of consumers surveyed said they choose/will choose in the future to order from a restaurant with lower fees. As we’ve seen several times, consumers are not always the most responsive to increased fees. consumers 18 years and older. What are best practices for raising menu prices/instituting a fee?

Pricing 493

Pricing Loyalty Program Customer Experience Consumer Goods 493

Modern Restaurant Management

JUNE 24, 2024

Diners should expect to be delighted by modernized comfort food and low-waste menus, according to Unilever Food Solutions’ Future Menus Top North America Trends 2024 report. 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 Waste 2024 470