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Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. “While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years. .
While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. “While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years. .
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In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.
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Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Guests will demand a personalized journey when food is delivered to their door. Christopher Baron of RedBaron Consulting.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. To capture their attention and loyalty, businesses, including restaurants, must prioritise easy access and convenience. Read the first part, here.
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good FoodRestaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., Despite skyrocketing demand for plant-based food across the U.S.,
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As a young, lighter-skinned Black woman of mixed heritage, Melton says she was often assigned by her managers to the busiest, most front-facing sections of the restaurant along with her white and young coworkers. Today, One Fair Wage, which represents over 200,000 service workers and 800 restaurant workers, is filing an appeal to the U.S.
Calling it a critical subject, the James Beard Foundation® launched a campaign focused on tackling the significant impact of climate change on independent restaurants, chefs, and the local economies they support. These conversations will focus on finding solutions, sharing lessons learned, and organizing collective action.
To say that small businesses, particularly those in the restaurant industry, have suffered over the past couple of years is an understatement, and unfortunately it doesn’t look like things are getting better any time soon. paint a bleak picture for the future. .”
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurantsupply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. ” Restaurant Owners Are Comparison Shopping. The Value of Trust.
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Filipino fast food chain Jollibee reportedly selling a minority stake in Highlands Coffee. EU agrees on law which prevents sales and imports of coffee and other commodities linked to deforestation. EU agrees on law which prevents sales and imports of coffee and other commodities linked to deforestation. year-on-year.
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If you think it’s all sunshine running a new restaurant in Dubai, you’re in for a surprise when the bookkeeping reality bites. It’s not simply about logging in receipts or payroll numbers, there’s a whole world of financial regulations, taxation laws and accounting intricacies that you need to consider.
In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 million worldwide, and in 2023, there were about 749,404 restaurants in the United States alone. This is where being well-equipped with a fool-proof restaurant marketing plan comes in.
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Realistically, we think that the market is only big enough for 2 companies, especially given the concentration of Restaurants, riders and customers around the capital cities. Many Restaurants can’t afford the 35% commission they charge. Many Restaurants can’t afford the 35% commission they charge.
How to develop a staffing plan Busy restaurants need a staffing plan What is a staffing plan? Staffing plans for busy restaurants The restaurant industry is notorious for its employee turnover , but that’s just the nature of running a busy food-service establishment. Table of contents What is a staffing plan?
The new CSRD regulations require large food service companies to report on Scope 3 emissions, which can be difficult to manage. Scope 3 emissions come from areas outside your direct operations, like your suppliers and logistics, yet they account for about 70% of your restaurant’s total carbon footprint.
Food truck businesses have never been more popular than they are now. In 2020, we saw a significant rise in the number of food trucks. After all, they let you change sites, keep menus short and focused, and create an exciting and dynamic small company on wheels since they are smaller and most importantly mobile, unlike a restaurant.
I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.
This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. They could help guide your decisions in what is shaping up to be a very uncertain time for restaurant operators. For 62% of restaurants , automation could help fill critical gaps in managing orders. Let’s dig in.
As a restaurateur, you would love to see your restaurant kitchen bustling while your dining room is fully packed with guests. Besides the wastage of food and messy kitchen floor, it also forces the hungry patrons to wait longer for the new dishes that need to be cooked. Importance Of Kitchen Layout In A Commercial Restaurant.
Knowing the real picture of your restaurant operations has become even more important post-COVID-19. A SWOT analysis can be conducted for restaurants to get a detailed analysis of their growth potential and untapped capabilities. The final aim of a SWOT analysis is to prepare the restaurant for any unexpected market shifts. .
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In fact, having the right mentor can be a predictor for success in food and beverage businesses. A café is a complex business, and an owner needs to be across obvious things like managing staff and delivering quality food and service, but this can be the tip of the iceberg of what you need to know.
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Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? It's been an interesting year to be in the restaurant space. Here are their responses. Click here for part one.
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