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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

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. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.

2025 419
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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. Mobile app and website satisfaction improve 1 percent each to 83 and 82, respectively.

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The Rise of Transparent Dining and What It Means for Restaurants

The Rail

Diners are researching menus, scanning quick response (QR) codes, and evaluating supply chains with a level of detail once reserved for industry insiders. Incorporating sourcing stories into pre-shift meetings or providing cheat sheets on key suppliers can give teams the tools they need to educate and reassure diners.

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SpotOn Launches "Knowledge + Community = Profit" to Spotlight Restaurant Success Ahead of the 2025 National Restaurant Show

SpotOn

” Bringing the Campaign to Life at the National Restaurant Association Show The Knowledge + Community = Profit campaign will come to life at the 2025 National Restaurant Association Show through activations, education, and networking opportunities designed to support and connect restaurant operators.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

This surge in off-premise orders forced restaurants to optimize their operational workflows, from kitchen management and packaging to delivery logistics. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. PIRG Education Fund.

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Connecting the Dots: Adding ConnectSmart® Host to Your Front-of-House Operations

QSR Automations

They provide guests a first impression of your restaurant; it’s where hosts greet guests, check-in reservations, provide quotes for the waitlist, rotate sections to avoid overworking serv ers , pace seating to avoid overwhelming the kitchen, and direct off – premise s guests and delivery drivers to pick up their orders.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. ” Black Market Reservatons In recent years, a black market for hard-to-get restaurant reservations has spread across the country.