Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Lavu

JUNE 6, 2025

Reducing restaurant expenses is critical for improving profitability and sustainability. This includes using pre-portioned ingredients, closely monitoring food preparation, and educating your team on the importance of reducing waste. One effective way to achieve this is by using cost-effective ingredients in your menu items.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

The Rail

JUNE 30, 2025

Master the Menu Before Multiplying It Before you even think about duplicating your operation, you need a menu that’s not just tasty but also replicable. You can discover more about how education empowers smarter decisions and drives sustainable success in today’s competitive landscape. Culture is your secret sauce.

Education 130

Education Food Supply Seasonal Menu Point of Sale 130

Modern Restaurant Management

MARCH 11, 2025

Running a successful restaurant isn’t measured solely by what’s on the menu anymore. Running a successful restaurant isn’t measured solely by what’s on the menu anymore. PIRG Education Fund. Innovate or die was the new mantra.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Perfect Daily Grind

JULY 11, 2025

The Berlin-based roastery opened its inaugural UK café in Fitzrovia, introducing its single-origin pour-overs and espresso-focused menu to London as part of its expansion into premium hospitality markets. The non-GMO, vegan, and sustainable product marks the Limitless X entry into the $500 billion coffee and $2.5 trillion CPG markets.

2025 87

2025 Café Workshop Events 87

Modern Restaurant Management

FEBRUARY 16, 2023

What are some examples of how you involved customers in menu decisions and why do you feel that was effective? Those answers greatly affect what becomes a marshmallow of the month or seasonal marshmallow – and even what flavors go into the following year’s advent. What did they like? What did they not like?

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What lessons can other restaurateurs take away about being more sustainable and energy friendly? Are there any best practices or tips? What has the response been from guests?

Certification 474

Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! An increase in consumer education around issues that impact both the independent restaurant industry and the food system at large.

2024 474

2024 2023 Food Order 2013 474

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Modern Restaurant Management

JANUARY 12, 2022

Sustainability and healthy options rising in importance. 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. 45 percent want to be prompted with personalized order suggestions based on their purchase history.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.”

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. The two companies have joined forces to offer a version of Sally the Robot that will exclusively serve Saladworks’ rotating, seasonal menus.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Seating 515

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

7 Shifts

SEPTEMBER 26, 2022

If this is something you've done, name the course(s) taken, the certification achieved, and/or the name of your educator/institution for added credibility. A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Taste Profiling.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Modern Restaurant Management

FEBRUARY 21, 2020

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. As the first sushi chain in the U.S.

Brewery 348

Brewery Design Food Supply Equipment 348

Modern Restaurant Management

SEPTEMBER 15, 2020

“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

JUNE 17, 2021

We look forward to bringing ‘California Creativity’ and our diverse menu to local guests in this beautiful new restaurant in the Tuen Mun Town Plaza.” " Mr. Potato Spread's menu consists of several potato base options loaded with a variety of meats and cheeses, and potato salads. million in giving.

Franchising 431

Franchising Franchise Food Truck Loyalty Program 431

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

7 Shifts

JULY 5, 2024

Components of a restaurant P&L statement Your P&L contains a lot of helpful data, including: Revenue Cost of goods sold (COGS) Operating expenses Prime cost Gross Profit Gross Profit Margin Net Profit/Loss Knowing the numbers and their implications for your business sets you on the path to sustainable financial success.

Cash Management 243

Cash Management Inventory Seasonal Menu Beverage 243

Modern Restaurant Management

MAY 27, 2020

” Menu Anywhere. Zuppler launched Menu Anywhere On-Premise Contactless Ordering on the Zuppler “Menu Anywhere” Platform. Srinivasan continued, “Menu Anywhere On Premise is scalable, can be adapted to different vertical markets and can operate in many environments. ” Touchless Menu Tech.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. Parts Town and Heritage Combine.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Cheetah

FEBRUARY 19, 2022

Lean Feast is a shining example of a healthy restaurant establishment that capitalizes on current technology, food and health trends to make a sustainable profit. They use local, seasonal and simple ingredients to keep their healthy menu affordable, nutritious and delicious. Keeping Costs Low and Profitability High.

Menu 144

Menu Seasonal Menu Franchising Franchise 144

7 Shifts

JULY 25, 2024

Novice home cooks who want to hone their skills through the step-by-step instructions included with meal kits Meal kits and subscription boxes both offer a steady income stream for restaurants, even during slow seasons. They also help significantly increase your restaurant’s ticket size , making them an essential part of any menu.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Modern Restaurant Management

JANUARY 9, 2020

With its delicious burgers and fresh proteins chargrilled over an open flame, The Habit Burger Grill offers consumers a diverse, California-style menu with premium ingredients at a Q.S.R.-like “We truly believe in forming our menu around as many high-quality, local ingredients as we can and look forward to doing so in Austin.”

Fast Casual 282

Fast Casual Online Ordering Customer Service Employee Relations 282

EATER

FEBRUARY 25, 2022

Après-ski: Powderhounds of all skill levels, from pizza-french-fry beginners to black-diamond experts, love skiing here for the multilevel terrain, scenic vistas, lengthy ski seasons, and lively après-ski culture. Seasons : The Canadian Rockies are an all-year destination. The ski resorts at Lake Louise, Banff Sunshine Village, and Mt.

Hotels 246

Hotels Front of House Seasonal Menu Fine Dining 246

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell Sustainable Packaging. Continue to invest in its people, building leaders at all levels.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

OCTOBER 21, 2019

Community – an educational forum for the general public on the many reasons for and benefits of living a plant-based lifestyle. " menu that takes inspiration from classic Canadian dishes and local ingredients. " menu includes a Maple Bacon Cheezeburger, Poutine and Split Pea Soup alongside by CHLOE.'s

Retail 226

Retail Consumer Goods Point of Sale Innovation 226

EATER

FEBRUARY 1, 2022

The menu at HAGS will accommodate any number of substitutions and dietary restrictions. She was a fast study, and though she says she “didn’t have any life-sustaining skill [or] know how to cook anything,” she soon enough found herself ready for and craving a more technical culinary education.

Fine Dining 246

Fine Dining Front of House Dietary Restrictions Back of House 246

Modern Restaurant Management

MARCH 16, 2020

Better value for customers who won’t pay fees or higher menu prices associated with delivery. Digital signage keeps restaurant menus from going stale – Whether it’s by season, or time of day, menu options are constantly expanding and changing. Loyal and happy mobile-first customers. during the forecast.

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

EATER

DECEMBER 14, 2020

We were finalizing our menu and how we were going to operate.”. “I Once we figured out what we weren’t going to open for retail, we immediately went into the mindset of, ‘How are we going to sustain ourselves? The duo started making monthly seasonal pastry boxes for pick up or delivery and promoted them through Instagram.

Back of House 260

Back of House Consumer Goods Small Business Food Supply 260

Perfect Daily Grind

FEBRUARY 4, 2020

When it comes to coffee shops, Drago tells me, “There is a real hype behind [the] opening[s] of high-end independent cafés…these concepts are setting the new trends for [the] specialty sector, and educating a new generation of Russian coffee drinkers who are behind this organic growth.

Marketing 198

Marketing 2014 Café Consumer Goods 198