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MRM Research Roundup: Mid-June 2020 Edition

Modern Restaurant Management

Around one in six (16 percent) will avoid dine-in experiences altogether in favor of delivery or take-out. Diners’ main concerns about visiting restaurants again include cleanliness and safety. Food and Alcoholic Delivery. Guests are willing to tip between 10 percent-25 percent more when dining out.

2020 184
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PPP Part Two and More News Restaurants Need to Know Now

Modern Restaurant Management

How to ramp up takeout and delivery operations. Tips for pivoting to retail. Where take-out and delivery orders previously made up 15% of their business, they have had to quickly morph their business model to accommodate 100 percent of business via take-out and delivery, in the midst of an economic downturn.

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Easter Eat-In, Potbelly Pantry and #ThePlateFund

Modern Restaurant Management

This edition of MRM News Bites features the Independent Restaurant Coalition, Tripadvisor, Inspire Brands Foundation, WorkJam, EZ-Chow, US Foods, Potbelly Pantry, Just Salad, Zalat Pizza, Kentucky Fried Chicken, California Pizza Kitchen, Nando’s and Street Factory Media. These small gestures of support make a meaningful business impact.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.

Food 173
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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

The Hospitality Recovery Coalition includes DISCUS, the American Distilled Spirits Alliance (ADSA), the Council of State Restaurant Associations (CSRA), the National Restaurant Association and TIPs. TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. NAB Acquires SALIDO.

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How Both Alinea and Tock Are Thriving Through the Pandemic

EATER

I said we need to put safety precautions in place. We don’t distribute all of our money. So, we knew how to do the cleaning and the distancing of the kitchen and all of that. DG: Could you just talk us from the first delivery, or the first takeout day to what’s going on now? It’s like, how do we operate safely right now?

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MRM Research Roundup: Mid-September 2020 Edition

Modern Restaurant Management

85 percent of Americans say they order extra food when ordering delivery or take out in order to have leftovers. Say they order delivery/takeout because they’re too tired to cook (69 percent to 52 percent). Food Safety Supply Chain.

2020 189