Modern Restaurant Management

JANUARY 30, 2025

While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences. This shift has created opportunities for niche brands to thrive by aligning with consumer values.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

APRIL 15, 2024

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. Sandoval hopes guests leave with a newfound appreciation for the vital role bees play in food sustainability.

Sustainability 473

Sustainability Education Training Social Media 473

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.

Sustainability 328

Sustainability Sourcing Consumer Goods Seasonal Menu 328

Modern Restaurant Management

OCTOBER 13, 2021

Now is the time to also consider sustainability and how to minimize the environmental impact of commercial restrooms. Best Practices for Sustainable Restrooms. To responsibly maintain restrooms, the first step is to understand the difference between eco-friendly and sustainable. Act Now to Make a Positive Change.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MARCH 11, 2025

These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." But it also fast-tracked the adoption of technology and AI, setting small businesses up for smarter, more sustainable growth moving forward. The pandemic changed how businesses market, no doubt about it.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MAY 6, 2020

As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. “The reclaimed pieces we've been able to place in our projects are almost always the most talked about design elements in the room.

Design 563

Design Recycling Dine-in Book 563

Modern Restaurant Management

NOVEMBER 20, 2024

How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? coli can rapidly spread through food service facilities from a single contaminated source, persisting on surfaces and posing long-term contamination risks. Can you break down the science of how pathogens like E.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

Modern Restaurant Management

APRIL 9, 2025

For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Sustainability is no longer a “nice-to-have” – it’s a must. We focus on responsible sourcing and operational efficiencies that minimize waste.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

OCTOBER 25, 2024

You’re unlikely to eliminate all your sources of overuse immediately. When designing your dishes, establish realistic portion control for each meal. Sustainability is measured by looking at a number of areas throughout a business. Is zero waste achievable? So, let’s look a little closer at the concept.

Waste 309

Waste Equipment Inventory Customer Service 309

Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

Modern Restaurant Management

JUNE 13, 2022

This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee. Too often we let outdated thinking prevent rapid progress: we assume that if something is better or more sustainable, it must cost more and take longer to gain traction.

Sustainability 474

Sustainability Innovation Recycling 2030 474

EATER

OCTOBER 15, 2024

Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. She doesn’t have time to source alternatives, she said. Induction ovens are safer to use because there is no open flame.

Compost 288

Compost Food Equipment Waste 288

Modern Restaurant Management

MARCH 11, 2025

And outdoor dining, once more of an afterthought or a novelty, has become a more permanent and intentional part of restaurant design. We were a sourcing and hiring platform for restaurants. While this was originally done to prevent the spread of germs, it is now seen as a sustainable way of cutting back on printing.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Modern Restaurant Management

OCTOBER 16, 2024

These collective issues lead to a challenging environment, affecting not just the individual restaurants’ ability to compete fairly but also harming their long-term sustainability and profitability. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What were any design challenges? Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design. who designed the Green Orchid Restaurant kitchen.

Certification 474

Certification Sustainability Design Seasonal Menu 474

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. They remain a benefit corporation in the state of California (a corporate entity designation available in 36 states).

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 251

Social Media 2022 Sourcing Menu 251

EATER

APRIL 2, 2025

Ethical sourcing will also be considered. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.

2025 332

2025 Beverage Hospitality Leadership 332

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

EATER

NOVEMBER 27, 2024

In every bite, they remind us that Native foods are not relics but vibrant expressions of identity, sustainability, and survival, deeply connected to the land and the people who steward it. Supported by the Oklahoma Tobacco Settlement Endowment Trust, this green space embodies sustainable Indigenous practices.

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

JANUARY 10, 2023

” The freestanding building features unique design elements on all sides, including a continuous green dip around the building, a large-scale mural by local Chicago artist Cody Hudson and architectural awning details. What was the process of designing sweetlane? How does sweetlane differ from traditional drive-thru’s?

Website Management 449

Website Management Customer Experience Food Order Online Ordering 449

Modern Restaurant Management

JANUARY 16, 2020

What will inspire event themes and design in 2020? We are designing menus in the following ways with this trend in mind: Plant Based Foods : In 2020 we will be designing menus with more plant based foods than ever! The Greater Good, Sustainability and Local Sourcing. Design and style play a huge role in events.

Events 558

Events Catering 2020 Outdoor 558

Modern Restaurant Management

APRIL 29, 2022

It is here to sustain, grow and be accepted on a larger scale. Vegan burgers, pizzas and coffees are gaining popularity as cafes and restaurants are designing their business models to not only accommodate vegan consumers but also to provide delicious vegan food items. This, in turn, promotes a more sustainable living.

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

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. Restaurateurs will need to be more digitally savvy and relevant to the star power of design and bar rescues that are a hot in media.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 6, 2022

In this blog, we will discuss the use of vegan chocolate and vegan flours and how confectioners are striving for sustainable options. The majority of dark chocolates currently on the market, for instance, are naturally dairy-free and deserve such a designation. Sustainable Approaches and Initiatives to Attract Vegan Consumers.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

Modern Restaurant Management

MARCH 5, 2025

One key focus is ingredient sourcing—securing reliable suppliers who can meet growing demand while maintaining quality is essential. Optimizing for Operational Efficiency Scaling a food business requires a shift in thinking from small-batch production to streamlined efficiency. Another critical area is production processes.

Food 322

Food Back of House Consumer Goods Kitchen Safety 322

Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

Ordering 493

Ordering Operations Sustainability Food Supply 493

Modern Restaurant Management

MAY 8, 2023

Further to this point, restaurant operators have found that the large restaurant designs from before (and the associated higher occupancy costs) are no longer needed due to the sharp rise in off-premise. Modern Market has always designed efficient restaurants under the 3,000 sq ft threshold.

Fast Casual 413

Fast Casual Casual Operations Consumer Goods 413

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. I like to joke about the number of mop sinks I’ve designed over the years.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

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. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

2024 474

2024 Food Truck Fast Casual Allergens 474

ChowNow

APRIL 25, 2025

Its more than just designing a cool logo, picking a catchy name, and slapping it on everything. Its the sum of everything about your restaurant, from your menu design and decor to the tone you use when replying to comments on social media or greeting customers walking through the door. But how to brand a restaurant isnt always clear.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. A simple switch in protein, if done correctly, is an easy and cost-efficient surrogate. Choose a Versatile Plant-Based Protein.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

DECEMBER 18, 2024

For restaurants, sourcing from these local markets offers a way to support regional producers while differentiating their menus with unique, high-quality ingredients. Whether it’s our elevated cuts of meat, new seasonal salads, or indulgent desserts, every offering is designed to reflect our commitment to quality and authenticity.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

ChowNow

MARCH 21, 2025

A restaurant target market is the specific group of customers your restaurant is designed to attract. Values: Are they eco-conscious, looking for sustainable and local ingredients? Understanding customer behavior helps you refine your approach to service, marketing, and menu design. What Is a Restaurant Target Market?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

MAY 8, 2020

Artificial intelligence was designed to solve for specific tasks and has applications that can dramatically impact the bottom line in your restaurant, from automating features to the burger-flipping robots of the future. For example, some major chains have developed AI designed to craft new flavor combinations and recipes. Robo-Staff.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522