Modern Restaurant Management

APRIL 4, 2024

That’s much more money than I ever had to spend on marketing but a drop in the bucket compared to what other fast casual brands spend for much less impactful results. Actions like waste reduction are actually cost savers. Restaurant operators can think of sustainability in three phases: sourcing, operations, and disposal.

Sustainability 490

Sustainability Book Food Supply Waste 490

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 262

Waste Food Franchising Franchise 262

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. The industry is evolving fast, and simply relying on word-of-mouth or foot traffic isnt going to cut it.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. In the short term, it’s QSR that will experience labor improvement, then fast-casual. Restaurants will become increasingly casual.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 5, 2022

Furthermore, it also improves food safety and minimizes waste; moreover, it will contribute directly to your bottom line, which has seen participation from Walmart and Nestle. Piya has no confirmed locations, but it will have a private omakase dining room and a fast-casual area where NFT holders can access exclusive events.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Lifestyle Choices: Do they prefer fast, casual meals or long, social dining experiences?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

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. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

DECEMBER 21, 2022

Those who traditionally favor casual dining chains with full service may trade down to fast casual while those who typically dine in fast casual may dip into lower price points at fast food. Operators have spent years adapting to the labor crisis. They will also demand (and get) payment upon completion.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

JULY 30, 2021

Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Their investments align capitalism with positive social and environmental impact, driving toward zero-waste “closed loop” systems that benefit people, the planet and business.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. It can be something as basic as delivering dependable service or offering locally sourced food from sustainable suppliers.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Modern Restaurant Management

FEBRUARY 27, 2020

Key figures on food and beverage trends include: 76 percent of adults say they are more likely to visit a restaurant that offers locally sourced food and 79 percent of adults say they are more likely to visit a restaurant that offers healthy menu options. In an average week, 83 percent of adults dine at fast food and fast casual restaurants.

2020 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

OCTOBER 22, 2020

The fast-casual brand continues to grow amid the pandemic and is on track to open more than 30 restaurants this year. Burger King® restaurants are continuing efforts to minimize environmental impact across the globe by testing a new reusable packaging model that will help cut down on packaging waste. Holsom by Yogurtland.

Franchise 385

Franchise Franchising Kitchen Safety Loyalty Program 385

Modern Restaurant Management

DECEMBER 21, 2022

Guest Experience : As we continue to see staff shortages and high turnover rates in the post-pandemic era, the food and beverage industry will have to focus efforts and resources on creative staff training as well as the fast and effective onboarding of new employees to guarantee a satisfactory guest experience.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

DECEMBER 16, 2021

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. The other reason for smaller menus is related to staffing issues.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

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. Disconnected Systems : Managing multiple order sources without integration causes confusion. Inventory Issues : Manual stock counts and outdated tools lead to inaccuracies and waste.

POS 78

POS Online Ordering Mobile Ordering Inventory 78

7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Supplier Sourcing. Restaurant reporting also pinpoints areas where wasteful spending can be reduced — particularly for labor. Developing a New Concept. to see where that location might be falling short.

Management 370

Management Management Document Hiring 370

7 Shifts

AUGUST 18, 2024

Fast casual: 28.9% Casual: 33.2% Upscale casual: 30.4% Embrace zero-waste cooking by using every part of an ingredient. While averages are precisely that—averages, they do let you know how you’re performing compared to restaurants in your industry. Pizza: 31.3% The total average was 30.5%, which is a 0.7%

License 370

License Equipment POS Food Supply 370

Future Food

NOVEMBER 27, 2024

Source mccrindle.com.au The quality and origin of ingredients, will become a decisive factor, pushing establishments to emphasise the source and sustainability of their offerings. 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.

Hospitality 78

Hospitality 2025 Food Back of House 78

7 Shifts

JUNE 4, 2021

Fast-casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. When you keep track of your inventory turnover, you can make sure you're not overordering ingredients, which can lead to high food waste, akin to throwing money away. To calculate sales per labor hour, you need the following: Total revenue, from all sources.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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 243

Cash Management Inventory Seasonal Menu Beverage 243

Modern Restaurant Management

FEBRUARY 10, 2020

42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). sourced yellow pea protein. It is high in protein (22 grams, iron and a good source of calcium. Good Food Restaurant Scorecard.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Lavu

MARCH 25, 2020

In recent years, fast-casual establishments have dominated the restaurant industry. Fast-casual restaurants are adapting to meet the demand of their customers. With fast-casual restaurants popping up all over the United States, many restaurant owners are eager to get on board.

Fast Casual 60

Fast Casual Casual Point of Sale Online Ordering 60

Modern Restaurant Management

JUNE 28, 2024

“Both full-service and fast food restaurant customers are skewing a bit more toward higher income levels and college graduates,” says Forrest Morgeson, Associate Professor of Marketing at Michigan State University and Director of Research Emeritus at the ACSI. Chains affected include McDonald’s (visits down ~2.5

2024 294

2024 Mobile Ordering White Paper Customer Service 294

7 Shifts

SEPTEMBER 20, 2021

Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. Audience management software can also aggregate data from all sources like Yelp!, For fast-casual and quick-service restaurants—no more lines.

Technology 370

Technology Front of House Social Media Back of House 370

Lavu

NOVEMBER 17, 2023

Fast- Food Restaurants Fast food chains are known for their speedy service, affordable prices, and convenient locations. Despite industry challenges, efficient operations and customer engagement help fast-food chains thrive. This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed.

Fast Casual 138

Fast Casual Food Truck Fine Dining Loyalty Program 138

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 340

Franchise Franchising 2020 Leadership 340

Qu

NOVEMBER 25, 2024

By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. Value: By improving kitchen operations, the Production Optimization Board boosts speed of service while cutting down on food waste. Article sources: (1) Hospitality Tech. The result?

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Modern Restaurant Management

MAY 27, 2020

Khatri said the impetus for self sign-up was simple, “Our goal is to provide restaurants with fast implementation, rather than weeks of back-and-forth, haggling over price or figuring out which option to choose. This is performed in less than a second enabling fast processing of up to 700 people per hour.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

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. AdTheorent, Inc.,

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Restaurant Clicks

MAY 6, 2021

Fare Well is a “retro chic” casual dining restaurant that offers patio dining as well as takeout. While all locations of Plnt Burger are fast casual, this location allows friends to gather in a relaxed environment. Chef Spike is active on social media, and often promotes sustainability and has taken a stand against food waste.

Fast Casual 78

Fast Casual Food Online Ordering Food Order 78

Restaurant Clicks

NOVEMBER 9, 2021

I will not waste any more time, so let us get right to where to eat in Naples, Florida. does not offer casual dining, so I suggest you book a reservation before going in. The Turtle Club has the same setup as Baleen, with a seating area on the beach, except a bit more casual. Best Restaurants in Naples. On that note, BHA!

Reservations 146

Reservations Fast Casual Front of House Seating 146

Apicbase

JULY 16, 2024

And while you might be a natural at sourcing and vendor negotiations, if you don’t optimise your process from start to finish, those purchasing mistakes will keep piling on. The goal is maintaining optimal inventory levels without overspending or wasting. Still potentially good for fast-casual and similar foodservice chains.)

Operations 98

Operations Inventory Point of Sale Food Order 98

The Restaurant Times

OCTOBER 3, 2023

In this article, we explore the fascinating insights derived from this episode of Restrocast by Ashish Tulsian featuring Karl Goodhew, offering a glimpse into the captivating transformation of a retail tech leader into a visionary figure in the world of fast-casual dining.

Innovation 52

Innovation Fast Casual Retail Loyalty Program 52

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 On the other hand, fast food restaurants are on the rise , with 0.8% Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. million in 2021, to $974.9

2024 52

2024 Operations 2023 Loyalty Program 52

BNG Point of Sale

SEPTEMBER 2, 2021

Fast Food And Quick Service . As a result, the average profit of fast food and quick-service restaurants can vary between 6-9%, which is above the industry average. . Casual cafe businesses are seen as a negligible risk due to their increased mass appeal among millennials and the growing remote workforce. Reduce Food Waste .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

BNG Point of Sale

SEPTEMBER 7, 2021

Menu pricing and restaurant markups are the engines behind the success of restaurants, as sales are the sole source of revenue for most restaurants. Restaurants, whether a casual restaurant or a full-service restaurant, are businesses like any other, and they’ve put a lot of thought into their portion sizes and prices/cost of food.

Fast Casual 52

Fast Casual Food Point of Sale Pricing 52