Modern Restaurant Management

NOVEMBER 20, 2024

Recent outbreaks have highlighted vulnerabilities in food safety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.

Food Safety

Modern Restaurant Management

NOVEMBER 7, 2024

Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.

Food Supply

EATER

OCTOBER 15, 2024

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost

Modern Restaurant Management

MARCH 5, 2025

Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Food safety and compliance also become increasingly important.

Food

Modern Restaurant Management

JULY 31, 2025

The restaurant owner shares a feeling or aim, then the designer builds on that with a greater theme and finally, in tandem with the artist’s craftsmanship, they bring to life a complete experience for guests. Food and art satisfy that desire. That’s where designers usually step in to help.

Customer Experience

Modern Restaurant Management

JANUARY 16, 2025

This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon. Here are some key strategies you and your target food delivery partners can be using to create a more sustainable future. More than 63 percent of municipal solid waste in the US was a result of food packaging.

Sustainability

Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025

Modern Restaurant Management

DECEMBER 19, 2024

While specializing in a specific area of cuisine can be effective, designing a menu that offers a variety of dishes opens the door to new demographics, foot traffic and brand loyalty. Putting an emphasis on inclusion transforms meals into a shared celebration of flavors, bringing together people from all walks of life through the joy of food.

Dietary Restrictions

Modern Restaurant Management

JANUARY 30, 2025

Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. Casucci, Founder & CEO at Thought For Food & Son. ” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. .”

Social Media

Modern Restaurant Management

JANUARY 16, 2025

This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon. Here are some key strategies you and your target food delivery partners can be using to create a more sustainable future. More than 63 percent of municipal solid waste in the US was a result of food packaging.

Sustainability

The Rail

DECEMBER 2, 2024

Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? In this article, we’ll show you exactly how to create a food delivery app tailored to your restaurant’s needs, while staying competitive in a booming industry. The global online food delivery market size was valued at USD 221.65

Delivery

Modern Restaurant Management

NOVEMBER 11, 2024

Throughout the meal, robot servers deliver your food and clear the table when you're done. Pudu Robotics and Bear Robotics are deploying food-running robots in restaurants across the globe. Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's.

Front of House

EATER

FEBRUARY 27, 2025

Photoillustration by Lille Allen; see below for full credits Every major fast-food chain, it seems, now has its own app promising deals, discounts, and a better diner experience overall. All of them promise a seamless experience to the fast-food customer. It can suggest new foods that you might like to try.

Mobile Ordering

Modern Restaurant Management

MAY 15, 2025

What was your journey into the food industry and how does your previous business experience translate to what you do now? I came into the food industry after building a strong background in business strategy and operations. Cody Pepper What are the barriers to having accessibility to healthier food choices?

Fast Casual

ChowNow

MARCH 27, 2025

If youre one of the thousands of restaurants that added online food delivery in recent years, you might be wondering: is it actually helping my business grow? If mistakes are common, consider these fixes: Standardized packing procedures: Use a designated final check station to catch errors.

Delivery

7 Shifts

NOVEMBER 24, 2024

Let’s take the guesswork out of starting your food business and set your establishment up for success. Do you want to find out which food items your customers love the most? Will you track customer satisfaction scores, sales of specific food items, or the number of repeat customers? Start by deciding what you need to know.

Marketing

Modern Restaurant Management

OCTOBER 29, 2024

The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. Kitchen: Creative Now, for the table setting.

Marketing

Modern Restaurant Management

DECEMBER 31, 2024

“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” That’s where the NEXT Flavor Report comes in.

Beverage

Modern Restaurant Management

JULY 11, 2025

A good design and descriptive language will significantly impact your restaurant's success. Optimize Menu Design for Customer Behavior A menu is often one of the first things a guest interacts with when entering a restaurant, right after taking in the atmosphere and interior.

Menu

Modern Restaurant Management

APRIL 16, 2025

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.

Back of House

Modern Restaurant Management

JULY 14, 2025

I (Steve) began my career as an environmental chemist, while both Tracie and I spent decades running large-scale manufacturing and design build companies. We wanted to surprise guests, explore our passion for food, service, and creativity, and leave people thinking, “You’re making this kind of food out of a café?”

Fine Dining

Modern Restaurant Management

OCTOBER 16, 2024

were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What factors are fueling food-app fraud? What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5

Delivery

Restaurant Business

AUGUST 11, 2025

Photo courtesy of Zaza Cuban Comfort Food. Perez is now focused on building Zaza Cuban Comfort Food, a 10-unit regional chain in Central Florida with another six or seven expected to open in the next 18 months or so. Photo courtesy of Zaza Cuban Comfort Food. By Lisa Jennings on Aug. And that’s how Zaza was born in 2013.”

Fast Casual

Modern Restaurant Management

AUGUST 5, 2025

20 years ago, it was enough for restaurants to just provide great food and great service. His business, Talkin’ Tacos, started with just one location: a food truck. Those points can unlock different food rewards. You might think food rewards will drive up food costs and wipe out profit margins.

Social Media

Modern Restaurant Management

DECEMBER 5, 2024

Just as a chef elevates a signature dish with bold, unique flavors that please the senses, the right glassware can enhance the presentation of drinks and food, creating a visually engaging experience for customers. For these creators, glassware is more than just a vessel.

Fine Dining

Modern Restaurant Management

OCTOBER 25, 2024

This is one of the most significant areas of inefficiency for any food business. A recent study — Food Waste on Food Service — reported that, on a global scale, around $2.6 trillion dollars is lost due to wasted food. When designing your dishes, establish realistic portion control for each meal.

Waste

Modern Restaurant Management

AUGUST 8, 2025

Trends Are Tools, Not Mandates Keeping menus relevant means staying in tune with food culture and curiosity — whether that’s global flavor profiles, bold spice blends or evolving formats. More than ever, visuals play a larger role in the food industry. But chasing every trend isn’t sustainable.

Seasonal Menu

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Improved Efficiency Trim menus and reduce food waste. Ready to learn how? Keep reading.

Design

The Rail

OCTOBER 30, 2024

By Indiana Lee, Contributor The rise of food delivery services has driven the restaurant industry into a new frontier. Factors such as driving conditions, mileage, and the specific demands of food delivery—such as temperature control for perishable items—can contribute to the frequency and cost of repairs.

Delivery

Modern Restaurant Management

JANUARY 23, 2025

For example, implementing procedures to monitor inventory closely can prevent overstocking or food spoilage, while clear cleaning and maintenance schedules ensure the proper use and consumption of supplies. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions.

Operations

Modern Restaurant Management

JULY 15, 2025

After leveraging lower food costs with vendors and finding local sources for many of its day-to-day needs, Texas Inn has been able to lower prices on close to half of its menu items. We look at food costs every month on the fifth.” A lot of their vendors are local to Virginia.

Pricing

Modern Restaurant Management

NOVEMBER 27, 2024

Above all, food is set to be the star of the event, 92 percent of employees say attending a holiday party with exceptional food makes them more excited about the event and 78 percent of employees are looking forward to the food at holiday parties the most.

Seasonal Menu

Modern Restaurant Management

FEBRUARY 19, 2025

based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fast casual restaurants such as taco shops and upscale burger joints. Even with the closure of some chain restaurants, fast food and convenience will always be a prevalent part of the industry landscape.

Fast Casual

Modern Restaurant Management

JUNE 18, 2025

If the music is too loud or inappropriate, the guest’s night is ruined and their money wasted, no matter how good the food or service. The well-themed or well-designed music program tells me that the owners have considered every aspect of a memorable experience. It shouldn’t be an afterthought.

Loyalty Program

Culinary Cues

MAY 12, 2025

A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. Cooking should be fun and designed to make all involved happy. This was, after all, a peasant food, but now is in a class all to its own from utility to high cuisine.

Fine Dining

Modern Restaurant Management

MAY 13, 2025

Michael Parlapiano, Managing Director of The Culinary Edge, shares with Modern Restaurant Management (MRM) magazine how restaurants and food brands can adapt to these generations’ evolving preferences. They love exploring ethnic flavors and street food, making every meal an adventure.

Social Media