This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
“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.” What can you expect to see on menus in 2025?
In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. Thanks to these technologies, tasks such as orderingfood and paying bills can take place on a self-service basis. Thanks to these technologies, tasks such as orderingfood and paying bills can take place on a self-service basis.
. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine.
The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. ” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests.
Tap a few buttons, and your order is sent to the kitchen, where robots are preparing dishes with precision, ensuring perfect consistency every time. Throughout the meal, robot servers deliver your food and clear the table when you're done. You take your seat at a table embedded with a touchscreen menu. Need a drink?
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Orderingfood 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.
Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. Advances in AI and customer relationship management (CRM) tools allow businesses to analyze customer behavior, predict preferences, and craft hyper-personalized dining and drinking experiences.
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. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. For the first part, click here and for the second part, click here. Data, Data, Data.
Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”
From smarter ordering systems to food that travels better, here’s what pizzeria owners can expect in the year ahead. On the customer side, AI is beginning to play a more significant role in online ordering. This not only frees up labor but also reduces order errors.
One location might offer seamless mobile ordering, while another struggles with glitchy payment systems, creating inconsistencies that can frustrate customers and impact revenue. Customers crave simplified steps at the beginning and end of their food service experiences, and it’s not hard to understand why.
Guests may sparkle when they see the chef walk through the dining room and whisper about how great he or she is at their craft, but what many dont realize is that their meal was likely never prepared by the chef. This is a time of the year when many invest personal effort in speculating who will win the honors as NFL Most Valuable Player.
11, 2024, comparing it to the average Sunday in 2024 and found that: Wings win MVP with an 87 percent increase in sales The average price of wings ordered increased 18 percent. The average price of wings increased 18 percent, likely due to demand and larger orders. Toast analyzed data from restaurants on Sunday, Feb.
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. Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August.
This financial strain could dampen discretionary dining expenditures. By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. In 2025, the restaurant and broader hospitality industry finds itself at a critical juncture. trillion in 2024.
Robert Sietsema/Eater NY Wonder wants to fix food delivery — so it just acquired Grubhub On November 13, Wonder, the company that describes itself as “a new kind of food hall,” announced its acquisition of the established foodordering and delivery platform Grubhub. A Wonder in New York City. Who’s behind Wonder?
Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises. Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Additional findings indicate that 44 percent favor a balance of human staff and some technology, while 41 percent prefer no AI use at all in their dining experience.
Every successful restaurant has one thing in common: they know exactly who they are serving. Key customer factors that influence dining preferences, from demographics to behavior. These are the people most likely to dine with you based on factors like their age, income, dining preferences, and lifestyle.
Independent restaurants have always been cornerstones of community, providing anything from comfort foods to places to unwind, but despite their vital role in society, adapting to the challenges continues to be a struggle. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate.
Providing good food is just the beginning. In todays competitive dining landscape, hospitality is what truly sets a restaurant apart. Service is about accuracy and efficiencytaking an order, delivering food, clearing a table. Its not just about how well you serve, but how well you care.
The magnetism of the kitchen dates to those early days of growing up in a home where food played an important role, not as much as some, but enough to leave an indelible mark on my life. Respectable restaurants either bake their own or invest the time to find an exceptional resource for this essential ingredient in the dining experience.
To tackle these challenges, restaurant owners are relying more on digital tools like mobile ordering, self-service kiosks, and AI-powered workforce management. Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service.
at the Italian casual-dining chain as its investments in affordability and Uber delivery paid off. 20, 2025 Facebook Twitter LinkedIn Consumers are finding value in casual-dining brands like Olive Garden. Same-store sales at the Italian casual-dining chain spiked 6.9% By Joe Guszkowski on Jun. of sales in the quarter.
Introduction: The Charm of French Bistro Culture At the heart of French bistro culture lies an effortless charm that transforms dining into something personal and profound. Born in the 19th century as modest spots serving workers affordable fare like onion soup and crepes, bistros have become symbols of France’s culinary soul.
The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.
Organize all your ordersdine-in, online, and third-party and fulfill them in a flash, right from your POS. The restaurant, with its then-$55 and -$80 tasting menus, was a food-media darling: In 2019, it earned a Michelin star and topped the Los Angeles Times 101 Best Restaurants list.
Daron English Communal dining is all the rage. It would be one thing if I could whisper and gossip with the group I was dining with that night about the odious man across the room. In food media, youre always a stones throw away from someone talking about how food brings people together.
Continue to Site >>> Menu C-stores are stealing fast-food tactics. Not quite yet An easy way to bring bold Korean flavors to modern menus From BBQ to beverages, menus are seeing a lot of action Food C-stores are stealing fast-food tactics. Photo: Shutterstock Made-to-orderfood, value offerings, loyalty programs.
The food and beverage industry is no stranger to new technologies, especially in the past couple of years with the boom of online ordering apps and QR code technology. For example, the rise of ordering and delivery apps was due to consumers staying indoors to abide by social distancing rules. Food Delivery and Service Robots.
The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.
In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup. This digital innovation has been helpful for small business, with roughly 20 percent of all transaction volume for Clover restaurants running through online ordering. Ellen Linardi.
Off-premise dining was already on-trend in the restaurant industry well before COVID-19. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to the re-configuration efforts. Delight Your Customers. Simplify Their Lives.
Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. While these changes are overwhelming for many, the restaurant industry has rallied, adapting to our “new normal” and finding new ways to safely serve guests. Develop Safer Ways to ServeFood.
When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. What Makes Hospitality So Vital to the Dining Experience?
The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5
Moving to Multichannel Dining Experiences Dining out is… back? Orders come from a multitude of places. Food availability is often in flux. Wait or dwell experiences can be dampened if take-out or remote orders get preference. So, what’s the solution?
Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. " While contactless ordering and payment is here to stay, many operators remain concerned about how this new service model will impact their guest experience.
As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. Even though digital can help with ordering, a courteous greeting can go a long way.
Nowadays, running a successful restaurant takes more than great food and good service. Local SEO strategies, like targeting location-specific searches, will help your site show up when people look for nearby dining options on search engines. To do so, you must have an optimized website and engaging social media profiles.
hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Whats the food in Sri Lanka like?
Introduction Hey there, fellow food enthusiast! Ever noticed how ordering your favorite meal has become as easy as pie? That’s the magic of online foodordering systems. They’ve not only spiced up our dining experiences but also served up a platter of benefits for restaurants.
Restaurants continue to face labor and supply chain issues, plus rising food costs. This can be done by calculating your restaurant’s food cost percentage and cost of each dish using reports and data that an integrated point-of-sale can provide. Offer Easy Online Ordering. Be In Charge of Your Own Marketing.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content