ChowNow

MAY 2, 2025

Youre not just managing food and staff, youre battling slim profit margins, high operating expenses, and constantly changing customer preferences. Because the truth is, most restaurants dont close because of bad food. Before you do anything like sign a lease or hire your wait staff, take the time to do real market research.

Email Marketing

Culinary Cues

AUGUST 11, 2025

Prepare delicious food, advertise, open your doors and collect the money. Let the plate of food take centerstage. [] DECENT SILVERWARE, CHINA, AND GLASSWARE: Invest in the frame and tools for your food and beverage and make sure it fits the concept and the price point. AS others would view it…how hard can it be?

Back of House

Modern Restaurant Management

JUNE 26, 2025

Start with the basics: food cost, labor percentage, ticket times, and guest retention, not in spreadsheets or back-office meetings, but on the floor and in the flow of the shift. When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust.

Training

Restaurant Business

JUNE 27, 2025

The first three hires were software engineers that helped create a proprietary tech stack for the bagel shops. “In It’s a point-of-sale system that allows the team to pack orders, and it’s integrated with third-party delivery partners. In 2023, we were the most sophisticated two-store bagel shop,” Jeff joked.

Fast Casual

Goliath Consulting

APRIL 18, 2025

Providing good food is just the beginning. Service is about accuracy and efficiencytaking an order, delivering food, clearing a table. Hiring for personality, providing empathy-based training, and empowering staff to go the extra mile all contribute to a strong hospitality culture.

Hospitality

Restaurant Business

JUNE 23, 2025

And fast-food customers Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance Are we reaching peak chicken tender saturation on menus? It’s easy to score what’s marketed as a Dubai Chocolate Bar at specialty retail food stores; in New York City a 7-ounce bar sells for about $19. Sign up here.

Bar

Restaurant Business

JUNE 11, 2025

The Atlanta-based company is hoping that more modern food and restaurants will help its brands break through with younger consumers. Last June, the 260-unit chain dropped “Restaurant and Bakery” in favor of the more streamlined Perkins American Food Co. And there will be more technology, including self-service ordering kiosks.

Fast Casual

Restaurant Business

JUNE 24, 2025

Social media erupted over portion sizes last year, which had a side effect of creating stress for employees as customers videoed their orders being put together. A customer can come in and order something as healthy or as caloric as they want. Customization is great until customers mess up their orders. Check out this table.

Fast Casual

Perfect Daily Grind

JUNE 13, 2025

JAB hired bankers to attract new investors as it considers an IPO for the coffee and food to-go chain. The new concept features a modular 60m² footprint with six-week fit-outs, integrated digital ordering kiosks, a localised food counter, and reduced back-of-house requirements. The BoP auction will take place on 6 August.

2025

Restaurant Business

JUNE 24, 2025

Hart joins food-and-games investment company Emerging The Chicago-based company is behind Puttshack, F1 Arcade, Flight Club and the upcoming Poolhouse. The growth capital firm behind the food-and-games brands Puttshack, F1 Arcade and Flight Club has added more restaurant industry firepower to its leadership team.

Leadership

The Restaurant Group

MAY 3, 2025

Poor leadership development and toxic workplace culture make good people bolt faster than you can say table for two! High staff attrition destroys service quality and leaves customers feeling like just another order number. Hiring International Workers Think outside the box! Kills the vibe, right?

Cash Management

Modern Restaurant Management

MARCH 11, 2025

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." The pandemic made speed, accuracy, and seamless ordering non-negotiable.

Mobile Ordering

EATER

MARCH 12, 2025

The thing that made us survive is that our local farmers were there, more than happy to just give us as much food as we could handle, says Lee, which led to an ever-changing menu. The couple agreed Gado Gados food wasnt fit for takeout, so instead, they tried something new. Theres no way around that.

2025

Perfect Daily Grind

JUNE 6, 2025

It also means that coffee can be transported in Flexible Intermediate Bulk Containers (FIBCs, also known as “super sacks”), allowing for more streamlined bulk ordering. Tokyo, Japan) Mon, 2 Jun – Food & Drinks Malaysia to welcome 18,000 visitors and 1,000 brands. He succeeds Claus Bertelsen to drive further growth in Denmark.

2025

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. Despite the fact that consumers are paying more to visit and order from restaurants this year – 12.5

Pricing

Perfect Daily Grind

JULY 18, 2025

The Omaha-based roaster and retailer hired advisers to evaluate a potential sale or merger of its roughly 445 outlets across the Midwest, seeking capital for further expansion amid intensifying competition. Addis Ababa, Ethiopia) Industry news Mon, 14 Jul – REPA’s parent company, Parts Town Unlimited, reorganises executive leadership.

Café

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. How do you handle complaints about food quality from customers? Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue. But how do you find the right person?

Back of House

Apicbase

JULY 28, 2025

This shift from reactive spending to proactive planning is a marker of digital maturity, as Carl Orsbourn pointed out on The Food Service Growth Show. Apicbase, on the other hand, when used to its full potential, reduces food cost by 5% on average. For a restaurant group with €30M in annual revenue and a 33% food cost, that’s a €1.5M

Hospitality

Apicbase

JULY 16, 2025

This shift from reactive spending to proactive planning is a marker of digital maturity, as Carl Orsbourn pointed out on The Food Service Growth Show. Apicbase, on the other hand, when used to its full potential, reduces food cost by 5% on average. For a restaurant group with €30M in annual revenue and a 33% food cost, that’s a €1.5M

Hospitality

Restaurant Business

JULY 8, 2025

The move comes just about 18 months after Tanner, a former executive with PepsiCo, was hired to lead the 7,000-unit chain. Since then, Wendy’s has dealt with an economy that has turned unfriendly to fast-food chains, particularly those that specialize in burgers. Wendy’s named Ken Cook interim CEO. By Jonathan Maze on Jul.

Leadership

EATER

JULY 24, 2020

Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization.

Leadership

Modern Restaurant Management

MARCH 1, 2022

A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge. But there are tangible ways to mitigate these hiring and retention challenges, and they all start with putting the restaurant’s team first and foremost. .”

Front of House

Modern Restaurant Management

OCTOBER 8, 2024

Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" If I had to choose between hiring someone for their technical knowledge or interpersonal skills, I would choose the latter every single time. " and for good reason. Spoiler alert: It’s not hard skills.

Hiring

7 Shifts

SEPTEMBER 21, 2023

Table of Contents Biggest overall team management challenges Top priorities for restaurant operators Wage Increases Leadership and Training Programs Hiring and retention remain the biggest challenge for restaurants when it comes to team management overall. On the whole, hiring and retention are restaurant operators' top priorities.

2023

Culinary Cues

MARCH 3, 2024

Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. Or “See if you can find the cooler expander, we have a larger order coming in.” What teams seek to find is leadership in this regard and not the subservient desire to be led. Go down to maintenance and get a bucket of steam.”

Leadership

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. They need alignment with practical operational realities and bandwidth.

Leadership

Modern Restaurant Management

MAY 2, 2022

Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste. safety, quality, inventory, predictive ordering, etc.)

Food Safety

Modern Restaurant Management

MAY 7, 2024

Employment in food services and drinking places, for example, increased by 42,000 in February, according to BLS data, after changing little over the prior three months. Be prepared for rising costs associated with hiring and retaining top talent, as well as the impact of economic changes on employee compensation and benefits.

Marketing

Modern Restaurant Management

NOVEMBER 7, 2023

Effective full-funnel marketing strategies are vital for the success of any business, but are definitely the garnish on top for those in the food and beverage industry. That’s because 41 percent of people prefer to order food online rather than in-store. They want engaging content that keeps them entertained.

Marketing

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S. metro area.

Franchising

ChowNow

SEPTEMBER 6, 2024

Hiring the right team is one of the most critical decisions you’ll make as a restaurant owner. In this post, we’ll explore why being thoughtful about your team structure matters and how you can set up your restaurant for success with the right hiring and staffing strategies.

Hiring

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.

Beverage

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? To achieve Enlightened Hospitality you need to hire “51 percenters with 5 core emotional skills.” While achieving Enlightened Hospitality may seem redundant while you only serve takeout, it should be a core value of your restaurant and hiring process.

Book

Modern Restaurant Management

DECEMBER 3, 2019

. "As we compiled the list, we were pleased to see how many topics addressed solutions for industry-wide problems such as hiring, staffing and marketing. MRM's thought leadership is getting stronger and more focused and look forward to grow this library in the future." What Do Food Delivery Services Cost?

Article

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. 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.

Mobile Ordering

Modern Restaurant Management

MARCH 29, 2023

The wonderfully diverse makeup of the restaurant workforce (49 percent of employees are minorities) presents unparalleled opportunities centered around food, especially with regard to menu development and team bonding. As the stakes increase, so does the need for well-defined leadership and chains of command.

Hospitality

Embrace the Suck

JUNE 18, 2021

With a never-ending list of things to be done and decisions to be made, one of the greatest challenges we all face as business owners is knowing which of the many things on our plate we should prioritize in order to move our business forward and achieve our goals faster. Focus: The focus here is all about their team and leadership.

Leadership