ChowNow

JUNE 12, 2025

It’s tempting to chase quick wins with deep discounts or paid promos, but those tactics usually eat into your margins as fast as they spike short-term numbers. Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon.

Loyalty Program

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. Knowing the true cost per serving means you’re not guessing where to set menu prices. Tracking prices and monitoring your invoices regularly will help you spot seasonal changes or supplier increases. Every smart pricing move starts here.

Operations

Modern Restaurant Management

JUNE 27, 2025

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1

Loyalty Program

Restaurant Clicks

JULY 21, 2025

The menu includes pulled pork with Carolina-style sauce, dry-rubbed brisket, turkey, pulled chicken, ribs, and house-made sausage. The setup is casual, with indoor seating and a bar that serves local craft beer. Their BBQ stands out for its bold seasoning blends and slow-smoking methods that bring out deep flavor in every cut.

Back of House

Restaurant Business

JUNE 11, 2025

The convenience-retailing giant on Wednesday announced a Craveables Value Menu, pitting it in head-to-head competition with fast-food chains also looking to win consumers over with low prices. By Heather Lalley on Jun. Photo: Shutterstock 7-Eleven is ready to do battle in the summer value wars. .

Fast Casual

Future Food

NOVEMBER 27, 2024

This trend is not just in fine dining, but though positioning levels – bars/pubs, clubs, smart casual, fast casual, cafés, QSR and right down to impulse. Streamlining or rationalisation of menus has benefits from both the customer and F&B operators’ perspective. Small is beautiful.

Hospitality

Paper Chase Accountancy

JULY 25, 2025

Here, financial reporting isn’t merely about compliance; it’s the strategic backbone supporting dynamic pricing models, intricate seasonal forecasting, a vast web of vendor relationships, and operations that are inherently labor-heavy. Restaurants and Food Service: Including fine dining, fast casual, QSRs, cafes, and catering.

Hospitality

Lavu

MAY 23, 2025

In today’s fast-paced dining environment, even a few seconds of lag can create a ripple effect that impacts your entire service flow. Inventory Issues : Manual stock counts and outdated tools lead to inaccuracies and waste. Contactless payments , on the other hand, are lightning-fast, taking less than 500 milliseconds.

POS

ChowNow

JUNE 20, 2025

To fix this, we dove deep and compiled a list of the best restaurant marketing ideas in one place so you can attract more diners, build stronger connections with your regulars, and grow your brand without wasting time (or your budget) on things that don’t work. So ask yourself: Is your place casual and playful? Sleek and modern?

Marketing

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits.

Fast Casual

Modern Restaurant Management

JULY 12, 2023

In addition to the above, adding this kind of technology can increase order volumes, reduce food waste and improve the guest experience as reduced in-store labor deals with maximizing the in-store guest experience. Through the survey, we were able to uncover some of the largest pain points for diners and one is seasonal hiring.

Customer Experience

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. in January 2017.

Waste

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste

Modern Restaurant Management

JANUARY 8, 2024

This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. The first gusto!

2024

7 Shifts

AUGUST 7, 2024

Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost? It is affected by seasonality, market prices, and even pop culture. Table of Contents What is it?

Food

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point.

Franchise

7 Shifts

JULY 12, 2024

Train your staff to use ingredients efficiently and plan your menu to minimize waste. Customers sit down, order from a menu, and are served by waitstaff. These establishments often have a diverse menu and focus on high-quality service and ambiance. Constantino writes. They have limited items that are easy to prepare.

Food Truck

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. Fast casual will continue to shine as it has since the pandemic generating the highest asking prices in the marketplace.

2023

Modern Restaurant Management

FEBRUARY 27, 2020

The National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining.

2020

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

Modern Restaurant Management

MAY 31, 2024

Eating and Drinking Place Summer Employment Forecast According to the National Restaurant Association’s annual Eating and Drinking Place Summer Employment Forecast, restaurant operators will add 525,000 jobs for the summer season. Similarly, 28 percent of companies have requirements around food waste reduction.

Online Ordering

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

2019

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Use this data to establish clear and specific goals and adjust your strategies as needed.

Point of Sale

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

7 Shifts

AUGUST 18, 2024

Prime cost does not include equipment and supplies, utilities, menu design, signage, decor or any other costs unrelated to the production of your product. Fast casual: 28.9% Casual: 33.2% Upscale casual: 30.4% Prime cost is your most important key performance indicator. Pizza: 31.3% increase from 2016.

License

Modern Restaurant Management

JANUARY 17, 2020

This investment comes at a pivotal time, as the Indian fast casual has more than 50 franchise and corporate locations in varying stages of development across the United States, including two franchised locations that recently opened in Atlanta and Orange County, California. Curry Up Now Secures Investment.

Franchise

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.

Food Safety

7 Shifts

JULY 5, 2024

The average profit margin of full-service restaurants ranges between 3% and 5%, while their fast-food and casual counterparts’ margins fall between 6% and 9%. Make better financial decisions If you notice that your food costs are higher than expected, you can take action to reduce waste or find a cheaper supplier.

Cash Management

Modern Restaurant Management

JUNE 28, 2024

. “Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy. The chain benefits from a combination of high perceived value through its “3 for Me” menu and service strength through employee retention.

2024

Modern Restaurant Management

MARCH 24, 2020

Each new brand will operate at virtual kitchen locations, which are delivery-only, and will offer new items that are off-shoots of Dog Haus’ signature menu. In addition to the new brands, The Absolute Brands will introduce pop-up concepts for seasonal happenings and chef collaborations. Brands, Inc. and internationally.

Food Supply

Modern Restaurant Management

OCTOBER 16, 2019

“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Ono Blend Founders Daniel Fukuba and Stephen Klein. ” Reach for the Stars.

Food Truck

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. The best place to start is by creating recipes with costings for each item on your menu. That is waste; known and unknown. This allows you to find the food cost per diner.

Management

Lavu

MAY 30, 2025

Related: Cash Discounting for Restaurants: A Guide to Getting Started #2) Avoid food waste with better inventory management. Even so, food waste is a huge problem in the restaurant industry. A study found that the restaurant industry loses around $162 billion per year in food waste. Food goes to waste when inventory expires.

Cash Management

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in

Sling

OCTOBER 1, 2021

At its most basic, food cost percentage is the total cost of the ingredients your restaurant uses to create each menu item compared to the total food sales over a specific period of time (e.g., For most full-service casual and fast casual restaurants , 28-32% (0.28-0.32) 1) Tweak Your Menu Pricing.

Definition

Future Food

SEPTEMBER 6, 2023

The focus is on minimising waste, repurposing leftover ingredients and showcasing a different ingredient each month and how to make the most of it with various recipes – speaking directly to cost of living pressures and how to make the most of what you have. Ali & the Queen, Queen Victoria Market, Melbourne.,

Hospitality

Future Food

SEPTEMBER 4, 2023

The focus is on minimising waste, repurposing leftover ingredients and showcasing a different ingredient each month and how to make the most of it with various recipes – speaking directly to cost of living pressures and how to make the most of what you have. Ali & the Queen, Queen Victoria Market, Melbourne.,

Hospitality