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No Reservations About Putting Restaurants First

Modern Restaurant Management

"Pre-pandemic, only fine dining establishments typically used tools like prepayments or deposits. Additionally, in partnership with Resy, we support policies and legislation to protect restaurants and diners against reservation scalping by creating a more transparent and equitable dining landscape.

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Seven Questions Restaurants Should be Asking About Insurance Coverage

Modern Restaurant Management

Some other coverages that would be beneficial are spoilage coverage, outdoor property, and contamination coverage. If We Have an Opportunity for Curbside Dining, is that Space Considered our Premises? What Factors Will Affect my Coverage and Price? Additionally, with the transportation of food, contamination is a higher risk.

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What Are Fast Casual Restaurants?

SpotOn

" They're somewhere between a full-service casual dining restaurant and a quick-service restaurant or fast food chain. The history of fast casual dining The fast casual concept was born in the 1990s but gained popularity in the mid-2000s with the massive success of Chipotle Mexican Grill.

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The Top 30 BBQ Spots in Kentucky Ranked

Restaurant Clicks

The service is fast and welcoming, and customers often point out the steady quality and fair pricing. Customers appreciate the simple, clean setup, friendly service, and fair pricing. Sonny’s focus on steady preparation, wide availability, and approachable prices has helped it remain a dependable choice for barbecue in Kentucky. #19

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State of the Industry and More Restaurant Research

Modern Restaurant Management

Key findings illustrating the industry's economic conditions include: Growth will continue : The foodservice industry is forecast to reach $997 billion in sales in 2023, driven in part by higher menu prices. For others, outdoor dining and alcohol-to-go are becoming table stakes. million by the end of 2023.

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MRM Research Roundup: Mid-January 2021 Edition

Modern Restaurant Management

Full-service restaurant chains, which primarily rely on dine-in customers and had few if any off-premises services when the dine-in restrictions went into effect, bore the brunt of the transaction declines throughout the pandemic. 37 percent of restaurants report outdoor dining as their biggest revenue driver during COVID-19.

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As Your Restaurant Rolls with the Punches of COVID-19, Keep These Tips in Sight 

Modern Restaurant Management

The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome.