Restaurant Business

JUNE 23, 2025

Immigrants Operations RATIONAL’s iCareSystem AutoDose helps you keep your oven clean without the extra effort Sponsored content from our partner RATIONAL on Jun. Most of all, it’s not nearly as much fun as preparing food and serving customers, the reason most people love working in food service.

Leadership 205

Leadership Food Supply 2025 Kitchen Safety 205

Modern Restaurant Management

FEBRUARY 17, 2025

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. Commercial operators who have been impacted have moved swiftly to repopulate hens. Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

FEBRUARY 17, 2025

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. Commercial operators who have been impacted have moved swiftly to repopulate hens. Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Restaurant Business

JUNE 20, 2025

Consumers want to go out and spend their hard-earned money, and we think we’re taking some wallet share from fast food and fast casual.” Laurie Casler, Seasons 52’s operations chief, will become president of Seasons 52. He has been EVP of operations for LongHorn Steakhouse for seven years. Fine dining: negative 3.3%

Delivery 236

Delivery Fast Casual Leadership Point of Sale 236

Restaurant Business

JUNE 17, 2025

Continue to Site >>> Menu C-stores are stealing fast-food tactics. Not quite yet An easy way to bring bold Korean flavors to modern menus From BBQ to beverages, menus are seeing a lot of action Food C-stores are stealing fast-food tactics. Photo: Shutterstock Made-to-order food, value offerings, loyalty programs.

Food 281

Food Fast Casual Leadership Loyalty Program 281

Modern Restaurant Management

AUGUST 1, 2024

The tech-enabled traceability system is designed to allow the company to act on food safety and quality concerns swiftly, efficiently, and precisely. Chipotle invited key supply partners to participate in the test and provided partners with an RFID playbook with best practices and benefits of the program.

Operations 322

Operations Food Supply Food Safety Waste 322

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Also, with its versatility across day parts, operators don’t have to bring in additional SKUs for new menu innovations. Waffles saw a 15.4

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

MAY 10, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. These days, restaurants are on the search for solutions to minimize costs and provide efficiency throughout their operation. Take food cost management for instance.

Supplies 493

Supplies Food Supply Inventory Audits 493

Modern Restaurant Management

DECEMBER 18, 2024

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. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Data, Data, Data.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

APRIL 25, 2025

Modern Restaurant Management (MRM) magazine tapped into Bonside CEO Neha Govindraj for insights into the real estate landscape for fast-casual. However, as rents and operational costs have continued to climb, the best and most strategic brands are increasingly focused on scaling lean.

Fast Casual 221

Fast Casual Casual Retail Food Supply 221

Modern Restaurant Management

SEPTEMBER 7, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. As we move into a new dawn of operational risks, challenges and successes, it’s important that supply chain overlaps and over pricing are kept to a minimum.

Audits 584

Audits Food Supply Supplies Pricing 584

Modern Restaurant Management

FEBRUARY 17, 2025

"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine. AI is also boosting staff productivity.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

FEBRUARY 16, 2022

Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. What are best practices for restaurant owners and operators to manage costs right now? How is inflation affecting food prices?

Cash Management 518

Cash Management Food Supply Seasonal Menu Social Media 518

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. Photo: Shutterstock.

Leadership 236

Leadership Food Fast Casual 2025 236

Restaurant Business

JUNE 23, 2025

One example is OpenAI’s Operator, a tool that can perform web-based tasks like making a restaurant reservation or ordering food from a delivery app. AI agents will no doubt make their way into restaurants themselves, where they could be used to create schedules or order supplies, easing the workload on managers.

Hiring 179

Hiring Mobile Ordering Advertising Leadership 179

Modern Restaurant Management

DECEMBER 22, 2022

Rising food costs are the number one issue of concern for chefs heading into 2023, according to the survey, with 44 percent of respondents ranking it as their top worry. Rising labor costs, the inability to find staff to hire, and rising non-food costs (utilities, containers, furniture, etc.)

Food Supply 473

Food Supply 2023 Fine Dining Fast Casual 473

Modern Restaurant Management

MARCH 2, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Operators are being forced to make changes in an effort to navigate the price escalation. Run LTO’s to Reduce Food Waste. Restaurant menu prices continue upward as the U.S.

Pricing 487

Pricing Menu Food Supply Waste 487

Modern Restaurant Management

JUNE 13, 2025

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? Modern Restaurant Management (MRM) magazine connected with Clint Hughey, Snooze’s Director of Impact, to learn how the Change Maker role is one of the most essential at Snooze. At Snooze, an A.M.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Restaurant Business

JUNE 13, 2025

billion and international food delivery service Deliveroo for $3.9 We’re building a platform that makes it easier for local businesses to grow—whether that’s through delivery, pickup, reservations, or in-person hospitality,” said Parisa Sadrzadeh, VP of strategy and operations at DoorDash, in a press release. billion, both in cash.

Reservations 216

Reservations Leadership Advertising 2025 216

Modern Restaurant Management

FEBRUARY 27, 2025

“I Heart Fries is a restaurant concept that combines a variety of delicious international foods in one place. To learn more about the plans for the growing brand, Modern Restaurant Management (MRM) magazine spoke with Araque and Gonzalez. What are the operational challenges of pursuing international expansion?

Franchise 221

Franchise Franchising Social Media Influencer 221

Modern Restaurant Management

JANUARY 14, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How can restaurateurs get their hands on the right disposable products and packaging to support off-premise dining and ensure operational costs don’t increase with the high demand?

Management 414

Management Management Food Supply Customer Experience 414

Modern Restaurant Management

MARCH 11, 2025

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Technology continues to transform restaurant operations. Leveraging the right tech stack remains essential to operators' peace-of-mind and ability to pivot effectively.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

SEPTEMBER 29, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice.

Back of House 493

Back of House Inventory Food Supply Technology 493

Modern Restaurant Management

JULY 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. What is the food cost on your top moving items? Now reverse the list and ask: What is the food cost of slow moving items? This serves several purposes for successful operators: 1.

Menu 493

Menu Food Supply Food Order Supplies 493

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. The restaurants tend to be community hubs, “a part of life” in the cities and towns where they operate, O’Reilly said. That means you can now get boba at Perkins. By Joe Guszkowski on Jun.

Fast Casual 191

Fast Casual Front of House Back of House Leadership 191

Restaurant Business

JUNE 12, 2025

Employees then load the food into a robot and send it on its way. The customer unlocks their food using a code in their delivery app. Coco says its bots are faster than human delivery people and cost less for restaurants to use, though it did not say just how much operators can save. Sign Up Thanks for signing up!

Delivery 194

Delivery Leadership 2025 Advertising 194

Modern Restaurant Management

MAY 6, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q : What Supply Chain Considerations Should I Keep in Mind Moving Forward?

Supplies 414

Supplies Guest Recovery Food Supply Communication 414

Modern Restaurant Management

DECEMBER 22, 2020

2020 has been a year like no other for restaurants and the companies who support and supply them. But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side of the pandemic, now may be the time to apply for a grant. Showcase all Rewards and Recognition.

Employee Relations 547

Employee Relations Small Business Leadership Food Supply 547

Modern Restaurant Management

APRIL 28, 2022

The concern for eating out is fading, however, almost one-third still have apprehensions about going to a restaurant, according to new research conducted by Provoke Insights provided exclusively to Modern Restaurant Management (MRM) magazine. This includes one-fifth of diners who are overall eating out less.

Food Supply 471

Food Supply Magazine Advertising Customer Service 471

Restaurant Business

JUNE 20, 2025

20, 2025 Facebook Twitter LinkedIn Staff illustration Clint Penfield, Smalls Sliders Clint Penfield is the new chief operating officer at Smalls Sliders. Corey Rapp, Karl Strauss Brewing Company Corey Rapp is the new executive chef for the Karl Strauss Brewing Company, based in San Diego, which operates nine Southern California brewpubs.

Leadership 179

Leadership Small Business 2025 Email Marketing 179

Modern Restaurant Management

JANUARY 21, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Restaurants are experiencing more impatient patrons as the labor shortage causes operators to struggle to maintain business – and with a smaller staff. Utilize Pre-Made Ingredients.

Food Supply 434

Food Supply Customer Experience Dine-in Customer Service 434

Restaurant Business

JUNE 18, 2025

Premium Financing In the fast-food world, growth is coming from drinks and desserts The Bottom Line: The highest-growth quick-service chains cannot be found in traditional sectors but among coffee, beverage and dessert brands. What does this say about the restaurant industry?

Fast Casual 179

Fast Casual Leadership Franchise Franchising 179

Modern Restaurant Management

OCTOBER 24, 2022

Yelp found that food businesses are seeing one of the largest increases of inflationary experiences compared to Q3 2021, followed by restaurants. Consumers report experiencing inflation the most at food businesses and restaurants, with inflation mentions in reviews up 31 percent and 28 percent, respectively year over year. ”

Fast Casual 455

Fast Casual Food Supply 2022 2021 455

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. Ben Johnston is the Chief Operating Officer of Kapitus. To do this, restaurants will either need to use lower cost food items or raise menu prices.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Restaurant Business

JUNE 6, 2025

Operators can capitalize on the trend by adding more nonalcoholic drinks to their menus, offering zebra-striping promos across dayparts and creating flights of both boozy and booze-free drinks. Sweetgreen says its high-tech Infinite Kitchens could mitigate the impact of a $30 minimum wage being proposed in New York.

Fast Casual 147

Fast Casual Leadership 2025 2024 147

Modern Restaurant Management

DECEMBER 14, 2021

Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. Supply chain : Supply chain issues will be a key challenge in 2022.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474