Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. 43 percent plan to add an outdoor on-site dining space. "What ” What Restaurant Employees Want at Work. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships.

2022 209

2022 Mobile Ordering Guest Recovery Point of Sale 209

EATER

JANUARY 15, 2021

But he soon found that the responsibility to get people to wear masks fell on the employees. “No Some bowling alleys have closed off every other lane, added HEPA filters, used capacity limits, assigned bowling balls, and required masks unless one is drinking or eating in their individual section; some have even tried adding outdoor patios.

Sports 120

Sports Social Media Employee Relations Seasonal Menu 120

Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. The recently updated menu also includes housemade chips and freshly baked chocolate chip cookies.

Franchise 129

Franchise Franchising Catering Online Ordering 129

Restaurant Clicks

OCTOBER 11, 2021

It is also a great place to enjoy outdoor activities like biking or hiking, as well as plenty of shopping and good food. Their facility has a soccer field, an outdoor stage for concerts, as well as space to host private events. The menu has vegetarian and vegan options to accommodate a wide range of dietary restrictions.

Brewery 117

Brewery Serving Seasonal Menu Online Ordering 117

Modern Restaurant Management

AUGUST 14, 2020

Fazoli’s guests can place an order on their phone or digital device and have their favorite menu item along with hot, fresh breadsticks delivered, available for pick-up through the drive-thru, brought directly to them with curbside service, or have it ready inside the restaurant in a dedicated space for its pronto pick-up orders.

Franchise 186

Franchise Franchising Kitchen Safety Food Safety 186

Aaron Allen & Associates

FEBRUARY 2, 2019

Price inflation has gone up three times as fast in restaurants as it has in grocery stores, largely attributable to wage increases and the requisite labor levels in a restaurant environment Sales per employee in grocery stores are 3.6x Many chefs are opening pop-up restaurants to showcase a special menu or offer select, seasonal choices.

Food Truck 64

Food Truck 2015 Point of Sale Dietary Restrictions 64

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 199

2023 2022 Consumer Goods Point of Sale 199

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 198

Food Safety Mobile Ordering Online Ordering Kitchen Safety 198

Modern Restaurant Management

DECEMBER 14, 2020

introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challenges brought on by the COVID-19 pandemic. "With

Webinar 185

Webinar Customer Experience Mobile Ordering Customer Service 185

Sustainability Beyond the Plate

JANUARY 26, 2017

You can take this PR-approach to the next level by composting your own food waste, applying it to your garden, and incorporating the food into your menu, creating a true closed loop of sustainability. This can be done in traditional ways such as an outdoor pile you tend to manually, or even low-maintenance vermiculture.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant365

FEBRUARY 4, 2022

Ahead of Valentine’s week, restaurant owners will need to plan in advance for any potential COVID-19-related complications, such as staff shortages, limited access to popular menu items, and reduced indoor seating. Add some privacy to outdoor dining areas. Streamline service.

Outdoor 78

Outdoor Email Marketing Seasonal Menu Customer Experience 78

Modern Restaurant Management

APRIL 20, 2021

With just under 50 percent of people planning to host their event outside, restaurants, hotels and venues with an outdoor space should begin promoting these offerings through their marketing and social channels. 70 percent of survey respondents are planning a birthday party, 47 percent a holiday party and 30 percent a wedding. Drink choice.

2021 183

2021 Online Ordering Mobile Ordering Guest Recovery 183

EATER

SEPTEMBER 16, 2021

Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. New restaurants, even from the most seasoned operators, have pushed their opening dates back further and further, as they wait for lumber and other raw materials that are now in short supply. The Great Food Shortage.

Front of House 118

Front of House Food Supply Back of House Supplies 118

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. “I hope the longer growing seasons we’ve seen this year for peppers and tomatoes stick around. – Lori Bolin, President of BrewLogix.

2023 163

2023 Loyalty Program Fast Casual Customer Experience 163

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. “We welcome the Pieology team and its employees to Akash Management. Taco Bell Sustainable Packaging.

Franchise 107

Franchise Franchising Fast Casual Leadership 107

EATER

NOVEMBER 5, 2021

Can’t afford to splurge on a tasting menu? As you would expect from such seasoned operators, everything about the Anchovy Bar conveys easy confidence: Service is warmly efficient, the setting is pure fun, and the commitment to our local seafood is unwavering. Engagement: James Park, Adam Moussa. s best vegetarian dishes. New York, NY.

Fine Dining 138

Fine Dining Front of House Food Truck Back of House 138

Modern Restaurant Management

JULY 27, 2020

Interest for alcohol-related experiences has increased since June 1, relative to other food activities, with a rise in consumer interest for wineries (up 51 percent), cideries (up 39 percent), breweries (up 24 percent) and distilleries (up 19 percent). Meanwhile, grocery related businesses are on the decline as people spend less time at home.

Franchise 140

Franchise Franchising Mobile Ordering Kitchen Safety 140

Modern Restaurant Management

FEBRUARY 1, 2021

In addition, colder winter weather eliminated some potential for outdoor restaurant dining, favored by many guests who believe patio seating is a safer option. Each quadrant on the map represents a combination of values related to predictive loyalty drivers: Emotional Engagement and Meeting Customer Expectations. Traffic and Sales.

2021 116

2021 Point of Sale Guest Recovery Travel 116

EATER

DECEMBER 23, 2020

An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River. They were fortunate, though.

Menu 129

Menu Agriculture Seasonal Menu Vineyard 129

Modern Restaurant Management

JULY 1, 2021

Seasonal Favorites. The Good Food Confidence Index found that almost 90 percent of restaurant brands expect an increase in revenues, 97 percent expect to hire employees, and 78 percent expect to increase good food purchases. Diners jumped on board with the top orders ranging from light beer, tropical cocktails, and a brunch favorite.

2021 120

2021 Loyalty Program Mobile Ordering Consumer Goods 120

Modern Restaurant Management

NOVEMBER 2, 2020

For the respondents who reported having outdoor seating (or planned to add outdoor seating soon) and whose climates allow them to seat people outdoors nine or fewer months of the year, the decision to “weatherize” the patio for the colder weather was split. Menu price changes. Patio dining in colder weather.

2020 218

2020 Mobile Ordering Hotels Food Safety 218

Black Box Intelligence

NOVEMBER 1, 2021

Not only is turnover rising for all employees, the percentage of new hires that leave the company within the first 90 days of employment is also increasing. Check out the full “The Post Pandemic Restaurant Employee” whitepaper here. . Hourly turnover rose rapidly in the last three quarters for limited-service restaurants.

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

Modern Restaurant Management

FEBRUARY 21, 2020

Sushi Maki also offers a variety of other MSC certified sustainable seafood, on a seasonal basis. The menu will also shine with a variety of grilled dishes and Japanese snacks, all with Chef Morimoto’s signature twist. The menu will feature small plates, sushi rolls, sushi bowls and ramen. Colorado Blvd.

Brewery 113

Brewery Design Food Supply Equipment 113

Modern Restaurant Management

FEBRUARY 19, 2020

Allen comes to Checkers & Rally’s with a proven track record of success in the restaurant industry and deep expertise across brand strategy, menu and marketing, franchising, restaurant technology, and restaurant operations, among other disciplines. ” Taco John’s Launches Aggressive Franchising Initiative. Kelly Hopper.

Franchise 109

Franchise Franchising Fast Casual Point of Sale 109