Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 449

Sustainability Food Equipment Design 449

Modern Restaurant Management

JANUARY 22, 2025

How Design Technology Improves Space and Guest Experience Every square foot counts when redesigning a fast-casual eatery or a fine dining venue. For customers, 3D design tools allow the creation of warm and interactive dining spaces since restaurant operators can try different seating arrangements.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

DECEMBER 17, 2024

Increasing Regulatory Pressures on the Food Service Industry I expect more states and municipalities to implement stronger organics recycling laws in 2025, mandating food waste diversion for commercial food service operators. 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 Online Ordering Customer Experience 419

Modern Restaurant Management

MARCH 6, 2025

Working with London-based DA Bureau team, the features include: 27 unique canyons made from over 20,000 3D-printed parts created out of recycled plastic and coated them with texture paint. The lounge boasts innovative lighting that enhances the sensory experience. How did this project come about, and what was the process?

Design 252

Design Recycling Sustainability License 252

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019. Alcohol To-Go Will Expand.

Food Safety 559

Food Safety Recycling Restaurant Law Front of House 559

Modern Restaurant Management

SEPTEMBER 23, 2020

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. The round is led by DST Global with participation from existing investors including Dragoneer Investment Group and Franklin Templeton.

Serving 519

Serving White Paper Food Recycling 519

The Rail

NOVEMBER 11, 2024

Consumers prefer to dine in establishments that prioritize eco-friendly practices. Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. Let’s explore some of them. Here are some of these strategies.

Sustainability 130

Sustainability Compost Recycling Certification 130

Modern Restaurant Management

NOVEMBER 18, 2021

From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives. In 2022, restaurant menus will place a greater emphasis on healthy living, according to The National Restaurant Association's annual What’s Hot Culinary Forecast.

2022 495

2022 Menu Recycling Sustainability 495

Modern Restaurant Management

FEBRUARY 9, 2022

As indoor dining restrictions are easing nationwide, local restaurants and bars should prepare for what could be the busiest Super Bowl Sunday since the start of the pandemic. Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe.

Cash Management 475

Cash Management Recycling Transportation Sports 475

Modern Restaurant Management

JUNE 18, 2021

The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Bureau of Labor Statistics. Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Now, we see that drive accelerating.

Sustainability 510

Sustainability Tip Distribution Food Food Supply 510

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

OCTOBER 22, 2020

While various measures have been taken to support restaurant businesses, such as pivoting to off-premise dining and home cooked meal planning, there are still challenges as the core restaurant offering has changed. For customers, QR codes could not be easier. Launching the camera and framing the code (1) results in an instantaneous response.

2020 530

2020 Mobile Ordering Customer Experience Customer Service 530

Modern Restaurant Management

MAY 6, 2020

A partition wall created from raw steel and using large sheets of corrugated chicken wire from old factories separates the bar and the main dining room without closing off either space. Unlike demolition, architectural deconstruction requires finesse instead of shear force. As the saying goes, you eat with your eyes first. ”

Design 564

Design Recycling Dine-in Book 564

Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. Though many of the market forces that shaped the restaurant industry in 2021 were closely linked to disruption from the pandemic's onset in 2020, 2022 brings new challenges — and opportunities. Simplified Menus. Simplified Menus. Serving smaller portion sizes.

2022 548

2022 Customer Service Online Ordering Website Management 548

Modern Restaurant Management

MAY 21, 2020

If your customers expect you to offer a fine dining experience, they won’t be pleased to know that you’ve upturned your entire restaurant. They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. Instead, you can reach a compromise in your menu.

Social Media 540

Social Media Food Safety Cash Management Kitchen Safety 540

Modern Restaurant Management

AUGUST 25, 2021

A 2020 study showed that while consumers rate their dining experience more positively when the restaurant has properly implemented green practices, their satisfaction with the restaurant’s environmental performance isn’t enough to offset poor service experiences. Third Priority: A Team-First Orientation.

Ordering 494

Ordering Operations Sustainability Food Supply 494

Restaurant Business

MARCH 20, 2024

When they choose where to dine, that’s no different—for operators, offering sustainable packaging products is a way to generate value, and according to Technomic’s 2023 Value and Pricing Consumer Trend Report, 75% of consumers say value is important or extremely important when deciding where to dine.

Sustainability 256

Sustainability Operations Compost Recycling 256

Modern Restaurant Management

AUGUST 26, 2024

This convenience has made the online food delivery market massive, with global revenues of over $1 trillion in 2023 alone. As the huge market keeps growing, expected to hit $1.8 trillion by 2028, restaurants face a big decision. They must choose whether to use third-party online ordering platforms or handle delivery in-house.

Delivery 449

Delivery Online Ordering Mobile Ordering Customer Service 449

EATER

MAY 21, 2025

But, until recently, the food served on most safari lodges featured European fine dining, British high tea, French pastries, grilled meats with imported sauces, and other relics of 19th-century European colonialism on the continent. Its an immersion into the histories, cultures, and landscapes of the host nations.

Outdoor 204

Outdoor Fine Dining Tourism Food Supply 204

Culinary Cues

AUGUST 22, 2022

Bigger isn’t always better. Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs. Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging.

Fast Casual 391

Fast Casual Front of House Fine Dining Mobile Ordering 391

Modern Restaurant Management

MAY 12, 2020

Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. The idea of purchasing Dining Bonds seemed to strike a chord with the public as a way to provide much needed financial support in order to help restaurants stay in business.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

7 Shifts

JULY 14, 2020

Ask if the service provider will issue a window certificate for you to use for the added level of confidence your staff and guests are looking for when working or dining in your establishment. Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

JUNE 24, 2020

In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. On-Demand Delivery for Square Online Store. “This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. Visa SMB Help.

Guest Recovery 540

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 540

Modern Restaurant Management

APRIL 21, 2022

We use recyclable packaging and keep takeout packaging products to the minimum. Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment.

Sustainability 451

Sustainability Waste Food Supply Recycling 451

Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What More than half (55 percent) said they were fed up after five minutes of waiting for food in a drive-thru, and 54 percent were annoyed waiting more than 10 minutes for food while dining at a restaurant. Investment in delivery and mobile ordering pays off.

2022 540

2022 Mobile Ordering Guest Recovery Point of Sale 540

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Christopher Baron of RedBaron Consulting.

Mobile Ordering 540

Mobile Ordering Front of House Customer Service Customer Experience 540

7 Shifts

SEPTEMBER 16, 2020

But Hamburger Mary's is eco-conscious and encourages guests to recycle! Today we're announcing the winners and showing you how they adapted their operations to survive COVID-19. First Place: Hamburger Mary's Coming in first place is Hamburger Mary's , a drag-themed restaurant in Denver, Colorado. No mingling with other tables.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

The Rail

FEBRUARY 17, 2025

Guests dont just visit for the food; they come for the atmosphere, the mood, and the overall dining experience. Instead of disposable decor, consider reusable and recyclable decorations. Lighting Matters: Setting the Right Mood Each Season Lighting is crucial in seasonal decor, setting the dining experience's tone.

Seasonal Menu 130

Seasonal Menu Outdoor Customer Experience Seating 130

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Select U.S.

Franchising 341

Franchising Franchise 2020 Fast Casual 341

Modern Restaurant Management

MAY 19, 2023

Adaptive Reuse and Recycling The greenest building is one that’s already built. The use of natural gas in residential and commercials kitchens alone is responsible for up to 13 percent of total US GHG emissions from buildings. Improvements in efficiency and heat recovery also contribute to employee comfort in the dish room.

Sustainability 419

Sustainability Design Waste Recycling 419

The Rail

APRIL 2, 2025

While well-chosen textures offer acoustic benefits that help to create a calmer, more pleasant dining environment, durable, slip-resistant materials guarantee safety in heavy traffic areas. Enhancing Comfort and Functionality Improving comfort and functionality in a restaurant depends mostly on upgraded flooring.

Customer Experience 130

Customer Experience Sustainability Recycling Design 130

EATER

JUNE 13, 2023

Lille Allen/Eater A new generation of blankets fuses fashion with function As warm weather lovers ease into another season of outdoor dining, picnics are everywhere on social media ; we’re not even through June yet, and #summerpicnic has already surpassed more than 17.3 million views on TikTok. Looking for a way to avoid a sad desk lunch?

Outdoor 231

Outdoor Recycling Transportation Social Media 231

EATER

SEPTEMBER 1, 2020

Restaurants cannot continue if the workers who run them are left the most vulnerable, “The Ethnic Restaurateur” author Krishnendu Ray argues When it comes to the intersection of food, dining, and society, there are few better scholars than Krishnendu Ray , an associate professor and chair of the department of food studies at New York University.

Healthcare 363

Healthcare Small Business 2016 Recycling 363

Goliath Consulting

MARCH 14, 2020

And as Alicia McCabe, senior director of Food Packaging Category at Georgia-Pacific Professional, stated, “It’s important for consumers to have a good dining experience, even outside of the restaurant. This probably explains the trend of previously-recycled and reusable packaging. The packaging is important to meet this need” (2).

Delivery 170

Delivery Food Compost Recycling 170

Modern Restaurant Management

SEPTEMBER 15, 2020

The Hospitality Recovery Coalition includes DISCUS, the American Distilled Spirits Alliance (ADSA), the Council of State Restaurant Associations (CSRA), the National Restaurant Association and TIPs. “Without assistance at all levels of government, many of these businesses will be forced to close their doors. .”

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407