Document Fast Casual Franchising 
Modern Restaurant Management
JUNE 12, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. ” Taffer's Tavern Inks Multi-Unit Deal. metro area.
Modern Restaurant Management
JANUARY 17, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Curry Up Now will be the first restaurant is L2V’s portfolio and the investment will support the rapid growth and expansion of both corporate and franchised locations. "We
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Modern Restaurant Management
AUGUST 31, 2020
Still, it is well-documented that eating clean, nutrient-dense foods without foreign chemicals like preservatives or pesticides has beneficial long-term effects on the mind, body, and overall well-being. To be clear, eating organic will not kill the virus or make you immune.
Modern Restaurant Management
JANUARY 16, 2020
A recent survey of QSR and fast casual customers found that 51 percent of consumers would order from a restaurant more often if delivery was offered, indicating that it’s crucial for operators to jump on the delivery bandwagon or risk losing sales. Compliance Is Key.
Modern Restaurant Management
JULY 15, 2020
Pace of recovery for fast casual brands has slowed down considerably, although results continue to be much better than for full-service restaurants. It also documents a dramatic increase in the rate at which new restaurants joined the platform to weather the economic shutdown. ” Brand Intimacy Report.
7 Shifts
NOVEMBER 19, 2019
This is certainly true for the independent entrepreneur, but even large and resourceful restaurant franchises and groups are not immune to the threat—and in some cases, the reality—of rising labor costs. Fast casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. Upscale casual: 30.4%. Pizza: 31.3%.
Modern Restaurant Management
MARCH 11, 2020
The majority of fast-casual and fine dining operators are meeting this challenge head-on by adding new offerings monthly,* driving increased competition with bar-and-grill operators. In fact, 54 percent of diners consider new menu items important to their decision when selecting a restaurant, according to a recent US Foods survey.*
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