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MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Additionally, consumers continue to favor delivery transactions, which are up by 383 percent since 2020. billion transactions and $67 billion in sales in 2024.

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How to Turn Your Menu into a Marketing Tool

Modern Restaurant Management

The dishes in your menu that are prepared with local products tell your customers that the food is fresher, as those ingredients have a shorter distance to travel. Besides, sourcing locally minimizes the environmental impact associated with long-distance transportation, such as carbon emissions from trucks or planes.

Menu 221
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The Ultimate Guide To Restaurant Marketing: Strategies for Restaurant Operators In 2025

ChowNow

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. Everything from food to labor is getting more expensive, which means restaurant margins are tighter than ever. Do they prefer takeout, delivery, or in-person dining? Study your competition.

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Why Every Restaurant Needs Menu Management Software

ChowNow

Keeping menus updated across various online ordering systems and third-party delivery apps can feel like a never-ending game of catch-up. Manually updating menus across multiple online ordering channels is tedious, time-consuming, and prone to mistakes. Without it, updating a menu is a long and laborious process.

Menu 195
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MRM Research Roundup: Experimentation, Valentine’s Vibe Shift, and Wine Cork Market

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail. ” A Year of Challenges U.S.

Marketing 221
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6 Steps To Build Your Restaurant’s Brand

ChowNow

Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. Ask yourself: Why does my restaurant exist beyond serving great food? But how to brand a restaurant isnt always clear.

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Best Restaurant POS System: Why Lavu Is the Top Choice for Growing Restaurants

Lavu

From real-time inventory tracking to mobile ordering and multi-location management, the right POS helps restaurants grow faster and operate more efficiently. Toast : Designed for restaurants, offering tableside ordering, inventory management, and a free starter plan with 3% payment processing. Thats where Lavu leads the way.

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