Restaurant Clicks

JULY 18, 2025

These are the places people keep coming back to, not just for the food but also for the experience and the way they treat their customers. 30 – Blackburn’s BBQ Source: Blackburn’s BBQ Blackburn’s BBQ in Eagle Lake has become a local favorite since opening in 2017, first as a food truck before moving into a full restaurant.

Back of House

Restaurant Clicks

JULY 30, 2025

It’s not just about who has the biggest name, but who consistently serves quality food and keeps people coming back. The menu covers a wide range of barbecue staples, and the portions are generous for the price. The kitchen slow-cooks the meat over wood fire and keeps the seasoning minimal to highlight the natural flavor.

Outdoor

Restaurant Clicks

JULY 21, 2025

Barbecue has long been a part of Virginia’s food culture. The menu includes pulled pork with Carolina-style sauce, dry-rubbed brisket, turkey, pulled chicken, ribs, and house-made sausage. Their BBQ stands out for its bold seasoning blends and slow-smoking methods that bring out deep flavor in every cut.

Back of House

Modern Restaurant Management

MAY 30, 2025

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. This has led to many perks for consumers, such as reduced wait times, contactless ordering, and more personalized offers and rewards. Perkins American Food Co. percent from 2025 to 2033 and reach US$ 345.6

Fast Casual

Restaurant Clicks

JULY 28, 2025

Since opening in 2019, it has gained a strong local following thanks to its tender brisket and pulled pork, both seasoned well and served in generous portions. 28 – Kentucky Q Source: Kentucky Q Kentucky Q is a Lexington-based food truck known for its slow-smoked meats and rich, balanced flavor.

Fast Casual

Restaurant Clicks

JULY 18, 2025

Barbecue is a big part of Georgia’s food culture. Ribs are also a popular choice, praised for their tenderness and steady seasoning. The restaurant uses a Southern Pride smoker with real wood, allowing for a consistent smoke profile across the menu. The setup is casual, with a focus on the food rather than flash.

Seasonal Menu

Restaurant Clicks

JULY 29, 2025

Whether you’re a local or just passing through, you’ll find plenty of places serving slow-cooked favorites with rich flavor and bold seasoning. This guide can help you find your next go-to BBQ joint, whether you’re after smoky ribs, pulled meat, or just a good plate of comfort food.

Back of House

Restaurant Clicks

JULY 19, 2025

Located off Interstate 65, it serves from a walk-up window in a gas station parking lot, offering a menu packed with barbecue staples and Southern favorites. While the focus is on barbecue, the menu also includes items like fried shrimp and rib-eye steak, giving customers more to choose from.

Back of House

SpotOn

NOVEMBER 21, 2024

The holiday season is just one blink of an eye away. On the other hand, it can also mean additional complications like cold weather shutting down your outdoor spaces, employees going on vacation, grumpy guests, and unpredictable foot traffic. Here are six ideas to help capitalize on the holiday season.

Loyalty Program

ChowNow

JUNE 27, 2025

What diners first see: After clicking on your GBP in the sidebar, customers will see your restaurant listing, including photos, hours, reviews, contact information, your location, menu, and links to your restaurant website and online ordering system. Add high-quality photos. family-friendly,” “vegetarian options”) 2.

Website Management

Restaurant Clicks

JULY 23, 2025

While each place has its own way of doing things, they all share a focus on slow cooking, seasoned pits, and a strong sense of community. These places have earned a following not just for their food but for the people behind the grill and the warm welcome that keeps folks coming back.

Back of House

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 chain will slash prices by around 5 yuan on frappuccinos, tea lattes, and other selected menu options as consumers become more price-conscious. Pilots will launch in three regional towns as Pret targets 500 outlets outside London.

2025

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.

Loyalty Program

Lavu

JULY 4, 2025

From self-order kiosks to real-time kitchen display systems, digital solutions are reshaping the way these restaurants operate. Here’s how technology is making it possible in 2025: Self-Service Kiosks : Reduce order wait times by 40%, shrink queues by 25–40%, and increase average check sizes by 30%. The impact?

2025

SpotOn

JUNE 27, 2025

Over the last several years, QR order and pay has gone from being a fringe technology to a widely used solution for restaurants, bars, breweries, and wineries. What started as a simple way to swap paper menus with contactless ordering during COVID quickly evolved into an operational solution to battle staff shortages and improve efficiency.

Mobile Ordering

Restaurant Clicks

MAY 6, 2025

Barbecue holds a special place in Missouri’s food scene. Located near the Kansas City International Airport, this eatery offers a diverse menu that includes brisket, burnt ends, pulled pork, and ribs, all prepared with meticulous attention to flavor and quality.

Seasonal Menu

Lavu

AUGUST 1, 2025

With technology playing a bigger role in dining, your POS system needs to handle payments, manage orders, track inventory, and even help with staff scheduling. Offers real-time data, easy menu updates, and scalability. Mobile POS : Perfect for food trucks, pop-ups, or tableside service. Low-cost and portable.

POS

Squirrel Systems

FEBRUARY 13, 2025

Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms. Menus will be designed to minimize food waste, with ingredients used efficiently across dishes.

Hotels

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

Modern Restaurant Management

AUGUST 25, 2020

With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold? Outdoor dining works great during the warmer weather, and for facilitating additional curbside/delivery. One key to making this a success is marketing.

Seasonal Menu

Modern Restaurant Management

DECEMBER 23, 2020

In addition, the open and visible cook line kitchens are a new age design so that the patrons can see the preparation of food and the cooking process. Covered outdoor dining areas are always a great addition to the dining concept as well and we have learned their increased importance this year. Getting Creative with Outdoor Space.

Design

Modern Restaurant Management

APRIL 25, 2024

As the weather warms and patios come alive, restaurants across the country are gearing up for a summer of outdoor dining. According to data from Tock, nearly a third of restaurants in Tock’s network have the space needed to serve guests outdoors, with 33 percent having an existing space.

Outdoor

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

Front of House

Modern Restaurant Management

OCTOBER 16, 2020

The Manifest surveyed 501 people about their food delivery and restaurant habits during COVID-19 and found that two-thirds of people ate in-person at a restaurant in July 2020. Nearly two-thirds of people (65 percent) ordered food delivery in July 2020 as food options remain in-demand, but restaurant profit margins decrease with delivery.

2020

7 Shifts

JULY 22, 2022

Warm weather is here, and patio season is upon us. Whether that looks like tables on the sidewalk or a rooftop bar, there’s no denying that outdoor dining brings new obstacles and challenges to the already complex life of a restaurateur or employee. For example, Outdoor Bar, Rooftop Deck, Dining Room, Inside Bar. Special Events.

Tip Distribution

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off.

2022

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead.

2023

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. 8 percent say they plan to order more once the pandemic subsides.

2021

Modern Restaurant Management

AUGUST 5, 2020

in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution. “I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” Tyga Bites Launches.

Food Safety

Modern Restaurant Management

AUGUST 19, 2020

In addition to allowing a safer, hands-free payment method, the system has been shown to make the ordering process quicker and more efficient. US Foods Ghost Kitchens. US Foods Holding Corp. US Foods Holding Corp. Owners and executives of the company have served as members and board chairs for a variety of nonprofits.

Kitchen Safety

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Get granular.

Seasonal Menu

Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. .” "ezCater's platform provides effortless online ordering and exceptional customer service."

Franchising

Restaurant365

JANUARY 7, 2022

Yet, unfortunately, it looks as if we are to have another winter season of adjustments ahead with the Omnicron variant predicted to peak in the United States in January of 2022. The resurgence of the virus will increase the demand for outdoor dining options. There are options for every budget when it comes to outdoor heating.

Outdoor

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023

EATER

JANUARY 28, 2021

When the pandemic hit, Tamez continued to support local restaurants, Uni among them, by ordering takeout, but the food was never quite as good, he says. restaurants are forced to regularly innovate in order to stay afloat. Hotels have suffered similarly. Paramount to the concept’s success is employee safety.

Hotels

Goliath Consulting

OCTOBER 19, 2020

Brands like Starbucks are increasing their drive-thru prevalence to accommodate the demand for contactless orders (1). Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). of total sales (4).

2021

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. And because our food travels so well, guests never have to choose between quality and convenience."

Franchising