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Gen Z isn’t just eating out; they’re building relationships with brands that reflect who they are. Trend-driven yet deeply value-conscious, they want personalized nutrition, ethical sourcing, and innovative packaging. Gen Z is redefining dining, seeing your restaurant as an extension of their identity. Michael Parlapiano, Managing Director of The Culinary Edge, shares with Modern Restaurant Management (MRM) magazine how restaurants and food brands can adapt to these generations’
For generations excellent meant complicated, intense, all-consuming, and sacrifice. Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world.
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Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the second of a four-part series on restaurant growth, presented by Square.
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The Bottom Line: The supply of workers is strong enough that restaurant chains can expand hours and go on hiring sprees. But limits on immigration could stop that.
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The Best Practice Awards 2025 Celebrating the Best Restaurant Brands in the Industry Every year, the coveted BBI Best Practices Awards (BPAs) celebrate the best performers in the restaurant industry. With a history of more than 20 years recognizing the greatest brands, they have become a coveted prize and are routinely mentioned in earnings calls and board calls, and have become a cause for significant internal celebration.
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Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Why? Because not every dish thats popular is profitable. Too many restaurant menus are built on intuition and aesthetics, not real numbers. If youre making decisions based on gut instinct or what feels right, youre guaranteed to be leaving money on the table.
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A chef at Vezir Han prepares slow-cooked lamb and rice. For 13 years, displaced Syrians have filled Istanbul with kebabs, shawarma, and falafel. But after the fall of the Assad government, the refugee community and the Turkish city are transforming. Aziz Habesh knows his way around kibbeh. Sitting in Vezir Han , in the shadow of Istanbuls Fatih Mosque, the maitre d begins to list the types on offer at the Syrian restaurant.
Introduction to Restaurant Referral Programs Launching a restaurant referral program is a fantastic way to boost your business. This simple and powerful approach turns satisfied customers into enthusiastic advocates for your restaurant. A restaurant referral program builds strong restaurant customer loyalty, creates excitement around your brand, and significantly increases your restaurant revenue growth.
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Canceling a POS contract can be frustratingespecially when unexpected fees or complex terms get in the way. If you’re looking to cancel Toast POS contract without penalties, you’re not alone. Many restaurant owners reach a point where the system no longer fits their operational needs or budget. In this guide, we’ll walk you through a clear, step-by-step process to exit your Toast agreement smoothly, avoid hidden charges, and prepare for a seamless transition.
Imagine turning your restaurant's patio into a profit powerhouse this summer, even amidst rising costs and inflationary concerns. Discover how handheld POS devices and QR code ordering are transforming outdoor spaces into efficient revenue engines. To learn more about how restaurant operators can best set themselves up for the upcoming summer season, Modern Restaurant Management IMRM) magazine reached out Kevin Bryla, Chief Marketing Officer, SpotOn.
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High coffee prices are becoming a lasting reality for the industry. While many assert that this signifies a long overdue change, as coffee has historically been an undervalued commodity, price volatility affects all levels of the supply chain in various ways. For coffee shops, in particular, margins are tighter than ever. Many are facing the difficult decision to raise their retail prices , seeking new ways to streamline operations and manage cash flow more effectively.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
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Throughout my career in the restaurant industry, I’ve learned that success isn’t just about finding the right solutions – it’s about how you lead, adapt, and support the people around you. The restaurant industry has always been a passion of mine, especially the incredible people who bring it to life. It’s been a constant part of my journey for as long as I can remember.
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Are these 3 issues undermining your restaurant's inventory accuracy? From deliveries and data entry to transfers and reporting, inventory management in restaurants is full of moving parts. Its no surprise that even small missteps can quietly create big problems. Worse, these errors often go unnoticed until the numbers dont add up, food costs spike, or reporting becomes unreliable.
Get Paycor’s guide, based on a survey of 3,000+ professionals, and learn why successful companies are: Almost 80% more likely to identify top talent through formal systems 40% more likely to protect managers’ time spent on coaching 83% more likely to plan to upskill their teams and more!
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