Modern Restaurant Management

MAY 5, 2021

But for the QSR industry specifically, consumer expectations increased as priorities moved to health and safety first, which have, in turn, shaped decision making, long term brand engagement and buying behavior. In fact, 30 percent of recent casual dining visitors think there is an opportunity to improve the quality of the beverage offer.

2021 490

2021 Coupons Loyalty Program Consumer Goods 490

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Aramark Creates Safety Plans.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

AUGUST 27, 2020

Watch: 7shifts CEO Jordan Boesch at Toast Food for Thought as he discusses hiring and employee engagement. COVID-19 and health and safety procedures COVID-19 has changed the way we all work, and in turn the way new hires are trained. And let’s be honest, when was the last time you read your own restaurant employee handbook?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Modern Restaurant Management

JULY 14, 2020

In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. The deployment will put autonomous frying to work for enhanced production speeds, improved labor allocation and an added layer of health and safety in the cooking process.

Mobile Ordering 410

Mobile Ordering Certification Loyalty Program Kitchen Safety 410

Modern Restaurant Management

MARCH 31, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic analysis due to the COVID-19 outbreak, food trends evolving due to Coronavirus and changing shopping behavior. While food and beverage had been declining steadily, retail is generally trending up. COVID-19 Foot Traffic Analysis.

2020 282

2020 Food Safety Kitchen Safety Consumer Goods 282

Modern Restaurant Management

MAY 12, 2020

"Even with government loans, restaurants will still struggle to pay past due invoices, rent, and other expenses. The LEE Initiative’s Restaurant Reboot Relief Program is committing at least $1 million to purchasing food from sustainable farmers in 16 regions and giving that food directly to restaurants in those areas.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

DECEMBER 16, 2019

The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers. First, at 2.1 Top QSR Traffic.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

SpotOn

FEBRUARY 26, 2025

That could simply be food sales , alcohol , and non-alcoholic beverages. If you're a fast-casual place and only offer a couple of alcoholic beverages, then "alcohol" should be enough. Cost of Goods Sold (COGS) Your Cost of Goods Sold is the cost of your food and beverages. That may be too high.

Point of Sale 90

Point of Sale License Insurance POS 90

Lavu

JUNE 13, 2025

Other bars and restaurants tout the benefits of increased safety and cleanliness (more on that below). By eliminating the need to count, store, and deposit cash, restaurants can free up staff time to focus on serving customers and preparing food. In an interview with Fast Company, Neman expressed confidence in a cash-free future. “We

2025 78

2025 Cash Management Mobile Ordering Point of Sale 78

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. " Joe Erlinger. "Joe

Waste 253

Waste Food Leadership Customer Service 253

The Restaurant Times

JULY 27, 2020

Accepting this as a new reality, restaurant operators are planning how to navigate post-lockdown operations while complying with safety regulations and reopening their restaurant. Due to the virus scare, physical distancing is here to stay, and restaurant operators must take adequate measures to ensure the safety of customers and staff.

Operations 97

Operations Kitchen Safety Food Safety Social Media 97

Lavu

NOVEMBER 11, 2019

Others tout the benefits of increased safety and cleanliness (more on that below). In the early ’90s, the government stopped paying out welfare in checks that could be cashed out, opting for electronic transfers that distributed debit cards to recipients instead. The conversation on restaurants going cashless is new and growing.

Cash Management 101

Cash Management Point of Sale Fast Casual Café 101

Foodable

JULY 16, 2020

Food Leaders blends virtual experiences with premium production and content to educate business operators worldwide. Presented by Steve Schulze of Nekter Juice Bar and Carin Stutz of Native Foods , this session provides expert advice on how to rebuild your restaurant during and after the coronavirus crisis. we can be very adaptable.

Fast Casual 52

Fast Casual Food Safety Casual Government 52

The Restaurant Times

OCTOBER 15, 2021

With the lockdown, the burden on hospitality and on owners increased and we saw a trend of owners downsizing, some of the businesses were shut down while others applied for government help or took on loans to keep their businesses running. . How do you think software and digital technology help the operations of a restaurant kitchen?

Hospitality 52

Hospitality Operations Back of House Front of House 52

Open for Business

OCTOBER 20, 2023

Opening a restaurant is a dream for many aspiring entrepreneurs and food lovers alike, but it’s also a complex venture that requires careful planning and execution. Is there a shortage of healthy fast-food options? These observations will help carve out your own space in the local food scene. Seasonality is key.

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License Front of House Email Marketing Social Media 78

Modern Restaurant Management

MARCH 11, 2025

. – Jackie Abril-Carlile, Auguste Escoffier School of Culinary Arts Culinary Instructo r and Executive chef and general manager at North Mountain Brewing Everything Has Changed At the onset of COVID, most fast casual restaurants went from primarily dine-in business to mostly takeout and delivery models.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Apicbase

APRIL 20, 2022

Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. Guests expect your food to taste the same, no matter which location they visit or order from. And with shared governance comes risk. In this post, we are NOT exploring the benefits of a restaurant franchise.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

SEPTEMBER 17, 2020

Our research estimates that for 2020, at least 100,000 restaurants will close, but the initial scope of closures won’t be known until government statistics are released in the months ahead. Comfort Food. 85 percent of Americans say they order extra food when ordering delivery or take out in order to have leftovers.

2020 474

2020 Food Safety Food Supply Kitchen Safety 474

Modern Restaurant Management

DECEMBER 21, 2020

The bakery, which distributes to grocery stores nationwide, is now built to better accommodate both customer and consumer needs while continuing to put the safety of employees and customers first. Donated thousands of scrumptious meals to essential workers and the hungry via food pantries in their communities. billion to $25 billion.

2020 493

2020 Kitchen Safety Food Safety Loyalty Program 493

Modern Restaurant Management

JUNE 3, 2021

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.

2021 474

2021 Fast Casual Mobile Ordering Guest Recovery 474

Modern Restaurant Management

OCTOBER 4, 2021

Intriguingly, it appears fast casual restaurants have started taking back the customers they lost to quick serve restaurants since the pandemic, with consumers visiting fast casual restaurants more often, up to 24 percent from 21 percent in May. Loyalty programs are most popular for fast food. Fast Casual.

2021 426

2021 Fast Casual Mobile Ordering Social Media 426

Modern Restaurant Management

JUNE 19, 2020

Health & Safety Measures : Businesses can tell consumers if they are enforcing social distancing, sanitizing between customers, mandating staff wear masks and/or gloves, providing hand sanitizer or contactless payment, and more, top photo. Pre-COVID, companies provided food to employees and guests for meetings, events, or as a perk.

Food Safety 362

Food Safety Customer Experience Website Management Employee Relations 362

Modern Restaurant Management

DECEMBER 4, 2020

Additionally, the results indicate that the negative effect of COVID-19 was smaller for fast-food restaurants compared to full-service establishments. The index details the average household expenditure for food away from home in 2019 compared for the early part of the pandemic for every county in the U.S. Shopping malls.

Loyalty Program 364

Loyalty Program Online Ordering Consumer Goods Fast Casual 364

Modern Restaurant Management

MARCH 19, 2021

Lastly, for a high-volume casual restaurant in California (think: Urth Caffe or Coral Tree Cafe). Nearly half of Americans (47 percent) want to see increased and/or additional aid for restaurants from the federal government, while 43 percent want to see increased and/or additional aid from local and state governments.

2021 340

2021 Point of Sale Delivery Fast Casual 340

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 443

Franchise Franchising Mobile Ordering Kitchen Safety 443

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. ” The gift of food. During November, the percentage of restaurant food online mentions and reviews that was classified as positive grew by 7.0

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

EATER

NOVEMBER 1, 2021

Many in the food service industry, which reported quitting rates of 6.8 Technology can make things smoother for busy fast-food restaurants. The company has been testing woks that don’t need to be physically flipped and can prepare bigger batches of food, and clamshell grills, which cut cooking time in half.

Kitchen Safety 363

Kitchen Safety Fine Dining Front of House Back of House 363

Modern Restaurant Management

APRIL 20, 2021

The most popular COVID-related safety offerings people look for when booking a venue included outdoor spaces (47 percent) and socially-distanced floor plans (40 percent). governing authorities, to get the COVID-19 global pandemic under control, restricted on-premises dining at roughly 70 percent of all U.S. In mid-March 2020, U.S.

2021 473

2021 Online Ordering Mobile Ordering Guest Recovery 473

Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

EATER

MAY 19, 2020

It also depends on the restaurant’s design and safety protocols, and while there is no absolutely risk-free way to eat out right now, according to experts, there are scenarios that are safer than others. Is fast casual — which may have more people, but less exposure time — safer than a traditional sit-down restaurant?

Cash Management 359

Cash Management Fine Dining Fast Casual Food Safety 359

Aaron Allen & Associates

MARCH 19, 2020

It’s amazing how fast this crisis is moving and how transformative and long-lasting the consequences will be globally. Eating out, in general, is further discouraged by governments. Great corporate planning is about more than financial forecasts — and the more thorough it is, the less a CEO has to keep him or her awake at night.

2020 130

2020 Point of Sale Guest Recovery Government 130

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

Black Box Intelligence

NOVEMBER 1, 2021

QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 Guest Intelligence tracks 6 main categories ‘food’, ‘beverage’, ‘service’, ‘ambiance’, ‘value’ and ‘intent on return’. The biggest drop in net sentiment occurred in restaurant ‘ambiance’, followed by ‘food’. . October 19, 2021.

Fast Casual 98

Fast Casual Guest Recovery Fine Dining Point of Sale 98

Modern Restaurant Management

JUNE 18, 2020

Diners’ main concerns about visiting restaurants again include cleanliness and safety. Food and Alcoholic Delivery. There remains a high uptake of food delivery across the four states, with 67 percent of consumers having ordered take-out/delivery of food in the last two weeks, and 14 percent a delivery with alcohol.

2020 461

2020 Guest Recovery Kitchen Safety Online Ordering 461

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. Production speeds are being tracked to increase and meet demand needs, reaching an average of 360 baskets of fried foods a day. In total, approximately 14,580 lbs.

Online Ordering 359

Online Ordering Customer Service Food Order Seasonal Menu 359

Modern Restaurant Management

NOVEMBER 2, 2020

For instance, if a restaurant could cross-utilize current staff to deliver food and already has the POS capabilities to handle delivery orders, the cost to launch could be minimal. Now more than ever, consumers want to get their food and go, quickly. Convenience is the main ingredient driving restaurant demand.

2020 553

2020 Mobile Ordering Hotels Food Safety 553

The Food Corridor

MAY 22, 2020

And might be wondering what it actually means for you and your business – how will your clients safely produce food? What Will the Post-Covid World Look Like for Food Businesses? The government did implement rules requiring restaurants to run at half capacity with tables of no more than four diners (recently increased to eight).

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Food Truck Online Ordering Kitchen Safety Catering 80