Dine-in Franchising Front of House Guest Recovery 
Modern Restaurant Management
JANUARY 12, 2022
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. While only 15 percent plan to reduce the number or size of their franchise locations, operators are making other adjustments to their real estate. 55 percent plan to add more space for pick-up.
Modern Restaurant Management
AUGUST 17, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag. The US and UK also varied on how they wanted to retrieve take-out orders.
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Modern Restaurant Management
AUGUST 5, 2020
In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. Its proprietary guest engagement solution, which is used by more than 600 restaurants throughout the U.S. TouchBistro Acquires TableUp.
Modern Restaurant Management
SEPTEMBER 14, 2021
“Over the past 40 years, TSFR has developed a strong reputation as a leader in the restaurant industry and fostered a talented and engaged team that delights our guests,” said Mark Schostak, Executive Chairman at TSFR. We look forward to what the next 40 years will bring as we continue to lead the way in our communities.”
Modern Restaurant Management
DECEMBER 14, 2020
introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challenges brought on by the COVID-19 pandemic. "With
Goliath Consulting
JUNE 15, 2020
According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2). The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world.
Apicbase
JANUARY 13, 2023
However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. We’re seeing major shifts in menu creation, procurement, and dining habits. We’re seeing major shifts in menu creation, procurement, and dining habits. Let’s dig in. This trend is expected to continue in 2023.
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