Modern Restaurant Management

APRIL 17, 2025

"We've also seen a significant shift in how restaurants handle guest commitments," Tock CEO Matt Tucker told Modern Restaurant Management (MRM) magazine. "Pre-pandemic, "Pre-pandemic, only fine dining establishments typically used tools like prepayments or deposits. ."

Reservations 251

Reservations Fine Dining 2024 2023 251

Modern Restaurant Management

DECEMBER 17, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. At the same time, it can result in consumers creating more waste if they order more than they can eat.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

DECEMBER 3, 2024

Survey results indicate diners are seeking distinctive dining experiences, planning ahead with early reservations, and seeking out earlier evening bookings The holiday season is bringing a wave of excitement among diners, with 68 percent of respondents planning to celebrate at restaurants or bars. early bird timeslot.

Reservations 221

Reservations Book Customer Experience Dine-in 221

Modern Restaurant Management

APRIL 29, 2025

Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. This will collect post-dining feedback from guests, givingrestaurants comprehensive insights into the guest experience.

Operations 221

Operations Front of House Seating Reservations 221

Restaurant Business

JUNE 11, 2025

All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. Perkins and Huddle House are classics of the family-dining genre.

Fast Casual 180

Fast Casual Front of House Back of House Leadership 180

Modern Restaurant Management

FEBRUARY 11, 2025

We’re proud to lead the charge and redefine what health-focused dining at scale looks like.” ” To delve more into the process of eliminating seed oils, Modern Restaurant Management (MRM) magazine quizzed Daniella Voysey Olson, Chief Growth Officer. However, we knew it was the right decision.

Social Media 251

Social Media 2022 Sourcing Menu 251

Restaurant Business

JUNE 13, 2025

Private-equity firm Savory Fund made a major investment in casual-dining chain Hawkers Asian Street Food. She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes.

Operations 218

Operations Leadership 2025 Fast Casual 218

Modern Restaurant Management

MARCH 25, 2021

Modern Restaurant Management (MRM) magazine interviewed Linardi about the digital restaurant experience, contactless payment and more. The need that exists today is for more awareness as to what payment experiences are available, and to educate each business regarding how they can create a better dining experience for the customer.

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

OCTOBER 24, 2022

In response, consumer searches for budget-friendly dining and grocery options are higher than Q3 2021. Of all Yelp restaurant categories that saw an increase in inflationary experiences, a quarter of them serve Asian cuisine, with a 24 percent average increase of inflation mentions from Q3 2021. percent from 2022,” added Mudan.

Fast Casual 455

Fast Casual Food Supply 2022 2021 455

Modern Restaurant Management

OCTOBER 23, 2024

Modern Restaurant Management (MRM) magazine connected with Mike DiBeneditto, CEO of Golden Waffles, to learn about "waffle-omics" and how the breakfast staple can be a strategic menu asset for restaurant operators. . There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

MARCH 27, 2020

Customer discounts and free sandwiches for healthcare workers are just two of the ways that the barbeque brand is showing its genuine care and appreciation for the communities it serves. The first is to help the communities we serve retain a sense of normalcy. Mighty Quinn’s Barbeque has certainly felt the pinch.

Healthcare 536

Healthcare Social Media Online Ordering Website Management 536

Modern Restaurant Management

DECEMBER 18, 2020

Modern Restaurant Management (MRM) magazine visited with Tap 42's VP of Development Alex Rudolph at the Aventura location just prior to the pandemic. "Human beings want socialization, experiential gatherings and many times this is centered around dining. That is where Tap 42 thrives and will do so moving into 2021 and beyond."

Leadership 433

Leadership Magazine Online Ordering Outdoor 433

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. For restaurateurs, the message is clear: in 2025, your space is no longer just where food is prepared and served.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

AUGUST 25, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold?

Seasonal Menu 493

Seasonal Menu Outdoor Customer Service Catering 493

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. The report analyzed data from more than 30,000 QSR restaurants that generated a total of 4.5 billion transactions and $67 billion in sales in 2024.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

MAY 21, 2020

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind. Emily Washcovick.

Customer Experience 570

Customer Experience Consumer Goods Social Media Dine-in 570

Modern Restaurant Management

FEBRUARY 5, 2025

This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. Takeout Holds Steady, Delivery Slumps Delivery orders dropped 9 percent, while dine-in traffic fell 20 percent. Toast analyzed data from restaurants on Sunday, Feb. Is Delivery Worth the Dollars?

2024 309

2024 Food Order Delivery Sports 309

Modern Restaurant Management

MARCH 30, 2021

A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ. The stores also adopted Wisely, a table management system, to safely manage dine-in activity.

Magazine 422

Magazine Online Ordering Information Dine-in 422

Restaurant Business

JUNE 17, 2025

17, 2025 Facebook Twitter LinkedIn Greenlanes have no dine-in seating. He’s a “healthy investor” in the salad chain, who often serves as a brand ambassador, popping in to work the window. He’s a “healthy investor” in the salad chain, who often serves as a brand ambassador, popping in to work the window. “We

Fast Casual 158

Fast Casual Leadership Mobile Ordering Casual 158

Modern Restaurant Management

JANUARY 14, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How can restaurateurs get their hands on the right disposable products and packaging to support off-premise dining and ensure operational costs don’t increase with the high demand?

Management 414

Management Management Food Supply Customer Experience 414

Modern Restaurant Management

JANUARY 21, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Without the right number of employees, how do you prep for the dinner rush, stock the bar for happy hour, and serve a crowded dining room? No Dine-In, No Problem.

Food Supply 434

Food Supply Customer Experience Dine-in Customer Service 434

Modern Restaurant Management

DECEMBER 14, 2022

Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. Robots are quickly becoming an integral part of the restaurant experience in both the dining room and kitchen. Robin Zheng.

Front of House 450

Front of House Customer Service Customer Experience Entertainment 450

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. " Why do you feel conversational AI will be a major focus this year in QSRs?

Customer Experience 472

Customer Experience Entertainment Customer Service Transportation 472

Modern Restaurant Management

FEBRUARY 27, 2025

We serve traditional food from different countries – including Venezuela, Spain, and more – on a bed of French fries, allowing our guests to get a taste of many different cultures at one incredible restaurant,” explained Jesus Araque, Owner and CEO of I Heart Fries. Why you wanted to franchise. What makes it scalable?

Franchise 221

Franchise Franchising Social Media Influencer 221

Restaurant Business

JUNE 17, 2025

C-stores are now crafting crave-worthy meals, building digital loyalty ecosystems, remodeling interiors and serving quality coffee that rivals the people with the green aprons. And fast-food customers Convenience-store foodservice grew 5% last year and is expected to jump another 5.7% this year, according to new data from Intouch Insight.

Food 189

Food Fast Casual Leadership Loyalty Program 189

Modern Restaurant Management

MARCH 23, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Chicken Counci l also mentioned that 2020 saw a seven-percent rise in the number of chicken wing servings from restaurants compared to 2019. Up the ante on chicken tenders.

2019 493

2019 2020 Magazine Consumer Goods 493

Modern Restaurant Management

FEBRUARY 21, 2022

We are witnessing the evolution of fine dining. With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Astonishingly veganism is a chief enabler of this culinary transformation. Bn at an impressive 22 percent CAGR in 2022. percent in 2021.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Culinary Cues

MARCH 3, 2021

Magazine: [link]. Menus became encyclopedic, the skills to execute these menus were over the top, the equipment that allowed for this level of creativity was space age and expensive, the intensity and stress in the kitchen was as heavy as lead, and the number of staff members required to execute this complexity was painful.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Modern Restaurant Management

MARCH 13, 2020

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

SEPTEMBER 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. In many cases, operators have pared down their menus in order to cut back on costs while still serving their guest favorites. Here are a few general recommendations: Stay Nimble.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

MARCH 6, 2025

“We created MYATA Platinum as a space where guests don’t just dine — they engage, relax, and celebrate life,” said Ilyas Valiullin, MYATA’s founder. To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky.

Design 251

Design Recycling Sustainability License 251

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. The facility opened in 2022. How is the project multi-functional?

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Modern Restaurant Management

NOVEMBER 4, 2024

In a statement, the owner and operator of 39 domestic restaurants in the casual dining chain, says its expects to use the time and legal protections made available through the Chapter 11 restructuring process to allow the company to explore strategic alternatives in order to ensure the long-term viability of the brand. "The

2024 221

2024 Point of Sale Franchise Franchising 221

Modern Restaurant Management

AUGUST 11, 2023

Multidisciplinary designer Marissa Zajack is deeply passionate about food and the art of dining. Zajack recently spoke with Modern Restaurant Management (MRM) magazine about her projects, design vision and journey. “I seize every opportunity to intertwine my design expertise with the restaurant industry,” she said.

Design 419

Design Customer Experience Dine-in Transportation 419

Modern Restaurant Management

JANUARY 2, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. We've reached a point where we're recognizing the value and limits of these technologies. The cultivated meat industry is entering its next chapter.

2024 493

2024 Fast Casual Food Safety Insurance 493

Modern Restaurant Management

DECEMBER 22, 2022

Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants. The company's flagship product line includes Flippy 2, CookRight and Sippy. Across the U.S., restaurants are operating with 2.8

2023 471

2023 Front of House Back of House 2022 471

Modern Restaurant Management

MARCH 8, 2023

Generous, extra-mile service, complimentary extras, and personalization all create memorable experiences that make diners feel like the risk of dining out is worth it. The act of dining out is increasingly tied to people’s social media presence. They want their desserts to gleam like magazine ads.

Social Media 450

Social Media Customer Experience Website Management Customer Service 450