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 448

Sustainability Food Equipment Design 448

Modern Restaurant Management

JANUARY 17, 2025

. "By doing so, they can attract and foster repeat purchases from consumers are who either on GLP-1 medications or taking GLP-1 supplements," she said. "This Conversely, they are making fewer purchases of products they’ve been recommended to avoid, including spicy foods, fatty proteins, and beverages with added sugar.

Beverage 410

Beverage Magazine Education Reference 410

EATER

NOVEMBER 12, 2024

The Lactation Network set out to establish a set of standards for restaurants to implement to ensure that they’re being welcoming to breastfeeding parents. And so Farrow’s organization set out to establish a set of standards for restaurants to implement to ensure that they’re being welcoming to breastfeeding parents.

Restaurant Law 332

Restaurant Law Education Food Supply Dine-in 332

Modern Restaurant Management

MARCH 27, 2025

While there is no way to completely eliminate fire risk in commercial kitchens, you and your staff can take steps to reduce the risk. Regular in-house cleanings, education about common fire risks, and partnership with a professional kitchen exhaust cleaning company all help reduce the likelihood of kitchen fires.

Kitchen Safety 354

Kitchen Safety Equipment Take-out Education 354

7 Shifts

NOVEMBER 24, 2024

Let’s take the guesswork out of starting your food business and set your establishment up for success. Do you want to find out which food items your customers love the most? Here, you take a look at the GDP growth, unemployment rates, and inflation in the restaurant industry. Start by deciding what you need to know.

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

DECEMBER 31, 2024

2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. That’s where the NEXT Flavor Report comes in.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Culinary Cues

MAY 12, 2025

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Modern Restaurant Management

JANUARY 8, 2025

To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable.

Management 423

Management Management Recycling Sustainability 423

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. We call it out. We are not trying to preach, we’re not trying to take up too much space.

Sustainability 328

Sustainability Sourcing Consumer Goods Seasonal Menu 328

Culinary Cues

APRIL 7, 2025

Its a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? What is the projected profile of cooks and chefs moving forward. This model will help to create sense of ownership and establish a significant way of retaining good people.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

EATER

OCTOBER 31, 2024

I was angry that it was taking so much of my energy and my creativity, and I wasn’t really building a future for myself,” she says. Most modern panaderías are taking flavor inspiration from other cuisines and traditions. I taught myself to bake through books and practice, just out of curiosity. I was really tired of it.

Consumer Goods 322

Consumer Goods Customer Experience Social Media Take-out 322

Culinary Cues

MARCH 15, 2021

Just as the restaurant industry evolves, so too must the industry of education. Volunteer for a stage at a great local restaurant, take an occasional sabbatical to re-enter the industry, attend conferences and workshops, take a class on a new method of preparation, and belong to professional organizations. LACK OF DISCIPLINE.

Education 587

Education Food Supply Training Communication 587

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost 288

Compost Food Equipment Waste 288

Modern Restaurant Management

MAY 29, 2024

Trying to apply surge pricing models in restaurants is still very early and I think we’ll see brands take a cautious approach to figure out what ‘sells.’" I think we’ll see brands really take their time, study the successes and failures of others and slowly wade into the strategy. Yes, and yes!

Pricing 482

Pricing Airlines Loyalty Program Education 482

Modern Restaurant Management

JUNE 16, 2025

' No wonder consumers are becoming more resistant to eating out.” " What can restaurant operators do to take proactive steps to mitigate potential future shocks to their supply chains and costs? ” Higher tariffs will certainly cause prices to rise for U.S. Costs that would need to be passed on to consumers."

Supplies 221

Supplies Operations Food Supply Consumer Goods 221

Modern Restaurant Management

JULY 11, 2024

Research shows that out of two million restaurant inspections between September 2022 and 2023, handwashing was the most common FDA food code violation (six percent), and 5.6 For restaurant operators, it’s important to understand what is driving this “knowledge gap” and the steps they can take to close it.

Food Safety 458

Food Safety Education Training Equipment 458

Modern Restaurant Management

MAY 14, 2021

Knowing where to start, and lack of time sometimes deters people from taking this step. For example, the team could take all the surplus food to a nearby homeless shelter. The first step that you might take is considering whether or not a composting drop-off or utilizing a composting pickup service aligns better with your business.

Waste 527

Waste Compost Recycling Food 527

EATER

NOVEMBER 27, 2024

While it embodies resilience and survival, born out of government rations during forced relocations, not all Native people view it as a cherished tradition. It avoids pork and dairy in favor of foods like bison, turkey, and wild greens, and aims to educate and nourish guests. I call it my healthy, unfried bread.

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

MARCH 28, 2023

Even if just one team member understands the benefits of digital transformation, it is up to them to educate the team and get everyone on board. Research and seek out solutions that will best fit your needs – without doing so it will become increasingly difficult to keep your restaurant afloat.

Front of House 462

Front of House Back of House Small Business Technology 462

ChowNow

FEBRUARY 21, 2025

Third-party delivery apps start out as a convenient way to reach new customers, but they always take a significant chunk of your profits. Its up to you to educate them on the impact and show them why ordering direct makes a difference.

Ordering 195

Ordering Email Marketing Online Ordering Social Media 195

Modern Restaurant Management

APRIL 15, 2024

For the first time this year, it also includes an educational component in which R ichard Sandoval Hospitality(RSH) aims to teach 60,000 early learners about the importance of bees through a signature in-school lesson plan in partnership with Title-1 elementary schools and through Chef’s children’s book on food sustainability.

Sustainability 473

Sustainability Education Training Social Media 473

Modern Restaurant Management

DECEMBER 17, 2024

For instance, at GoTo Foods, we’re taking a “four-wall” strategic approach, where our brands offer personalized messages and tailored experiences for customers within physical locations, creating a cohesive, omnichannel connection that extends beyond digital touchpoints.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Culinary Cues

NOVEMBER 20, 2020

They cannot continue to create programs that place graduates in debt for 20-years following graduation and, they cannot remain effective unless they deliver an education model that takes advantage of industry partnerships. [] Bars Will Once Again Become a Preferred Meeting Place. Neither can exist in a vacuum.

Social Media 508

Social Media Education Email Marketing 2008 508

Modern Restaurant Management

JANUARY 27, 2021

Many consumers have no awareness about the high commission fees charged by delivery apps, so part of your messaging should focus around educating them about the many benefits of ordering direct. Include a hyperlink that takes them right to your online order form to save them the time and hassle of navigating your website. Popup Modal.

Ordering 539

Ordering Online Ordering Social Media Delivery 539

Modern Restaurant Management

APRIL 9, 2020

The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. Others may have decided to shutter operations altogether. Share Guidance.

Leadership 558

Leadership Kitchen Safety Employee Relations Tip Distribution 558

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

FEBRUARY 11, 2025

What did the process of removing seed oils from the menu involve and how long did it take to make it scalable across the brand? They’re hidden in unexpected places, which meant we had to go beyond just swapping out cooking oils and take a deeper look at every single item in our pantry.

2022 251

2022 Social Media Sourcing Menu 251

Culinary Cues

JANUARY 18, 2023

Sure, luck can be involved, but luck is rarely something to depend on or take credit for. Every plate is perfectly executed, no returns or re-fires, the roast is a perfect medium rare, the grill marks are well-defined, that fish fillet is caramelized beautifully, and you never run out of prep. The list goes on and on.

Back of House 467

Back of House Front of House Education Café 467

Modern Restaurant Management

MARCH 6, 2023

As customers continue to feel more comfortable dining out, restaurants should have health and safety measures down pat. In an industry known for having a high turnover rate and being a fast-paced environment, proper employee training and education is essential.

Audits 469

Audits Kitchen Safety Mobile Ordering Customer Experience 469

Modern Restaurant Management

MARCH 24, 2022

Let’s take a look: 1 – Capacity Calculations. First, Chloe sits down and works out her baseline capacity. That is, the average amount she should be able to take each day. But she needs more than confidence to take to the lenders. Well, it’s largely educated guesswork. How does she do that?

Point of Sale 449

Point of Sale Seasonal Menu Education Small Business 449

ChowNow

MAY 27, 2025

What started as a passion project while working in education eventually turned into a full-fledged business built on word-of-mouth, strong community ties, and a passion for bringing bold Caribbean flavors to the Midwest. As demand grew and his reputation spread, he began taking the business more seriously, scaling slowly but steadily.

Online Ordering 195

Online Ordering Website Management Small Business Catering 195

Modern Restaurant Management

NOVEMBER 25, 2020

Many consumers are still nervous about going out in public due to the fear of contracting this highly contagious virus. Demonstrate that you’re prioritizing safety and taking every possible precaution to prevent COVID-19. – that you’re taking every precaution to keep employees, guests, and your community safe.

Food Safety 553

Food Safety Social Media Food Order Audits 553

Culinary Cues

DECEMBER 12, 2021

HOWEVER, this cannot take the chef or cook away from the primary duty of engagement with food, understanding the history and traditions associated with cooking, and being elbow-to-elbow with his or her kitchen team. Now – down to the attributes of a cook for the ages – the cook who stands out as timeless and always to be admired and followed.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Modern Restaurant Management

APRIL 21, 2022

There were a couple restaurant management software companies out there, but it was just inventory and budgets. We would take all our invoices, mail them to the accountants and they would process all the invoices for us in financial reports. If you look at other industries, automation never puts everyone out of work.

Technology 493

Technology 2005 Mobile Ordering Point of Sale 493

Modern Restaurant Management

DECEMBER 22, 2020

Take the time to find out their funding priorities and overall sensibilities. Your application should include every relevant media link, press clipping, broadcast appearance and notation of all speaker and panelist roles at industry events and education conferences.

Employee Relations 547

Employee Relations Small Business Leadership Food Supply 547

Modern Restaurant Management

MAY 21, 2020

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind.

Customer Experience 570

Customer Experience Consumer Goods Social Media Dine-in 570