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Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. Once I found the name and liked the concept, we planned to try the food on an upcoming trip to NYC. I am in the shop a lot.
Recent outbreaks have highlighted vulnerabilities in food safety systems. These situations highlight a critical reality: even the strongest brands can face significant challenges in today's interconnected food system. A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
From elevated comfort food to trending global flavors, operators are using Philly in inventive ways that bring signature flavor and premium texture to the menu. Philly ensures a silky, no-crack bake, so operators can easily serve up an on-trend dessert that excites customers and keeps prep simple. Or even on a pizza!
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.
” “The volatile policy environment and the supply-chain effect is causing the entire food-away-from-home ecosystem to determine the impact on their financials. .” A significant loss of undocumented labor could force both the cost of labor and food for restaurants considerably higher.
Olive Garden parent Darden Restaurants had long resisted third-party delivery, preferring to serve customers in its restaurants and control the experience. 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.”
23, 2025 Photograph: RATIONAL Facebook Twitter LinkedIn Maintaining clean and hygienic equipment is one of the most important tasks in food service — and also one of the most despised. 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.
Modern Restaurant Management (MRM) magazine connected with Mike DiBeneditto, CEO of Golden Waffles, to learn about "waffle-omics" and how the breakfast staple can be a strategic menu asset for restaurant operators. “Waffle-omics” is a term we use at Golden Waffles. It’s a favorite of ours and pretty straightforward.
“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. It helps us connect with customers, showcase our food, and build a strong community.
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard.
He’s a “healthy investor” in the salad chain, who often serves as a brand ambassador, popping in to work the window. “We Side salads are served in a large drink cup that fits into a car cup holder, inviting guests to add dressing and shake to toss. Continue to Site >>> Menu Forget coffee. Drive-thru salads are becoming a thing.
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.
Zero-waste, high-fiber snack bars Food What operators should know about ancient grains Sponsored content from our partner Furmano’s on Jul. This makes them ideal for cold dishes that can be pre-made early in the day and served at any time. This post is sponsored by Furmano’s food menu trends Menu Want breaking news at your fingertips?
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. In many ways, the Change Maker serves as an extension of our management team support system, similar to a supervisor or a future manager.
But a quality bagel is one that is made from scratch and served hot out of the oven, he contends. Los Angeles has become a hotbed for bagel concepts like Courage Bagels, Hank’s Bagels, the Yeastie Boys food trucks, and more. As Jeff’s Bagel Run grows, that’s a key point of differentiation, said Jeff. Bagels are trending these days.
Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. The Atlanta-based company is hoping that more modern food and restaurants will help its brands break through with younger consumers.
The fast-food franchisor is asking a federal court to sign off on its decision to terminate Paradigm Investment Group’s franchise agreement. Private-equity firm Savory Fund made a major investment in casual-dining chain Hawkers Asian Street Food. million last year, that’s more than double the next closest chain. Sign up here.
The salad chain said it also sees opportunity in California, where the fast-food minimum wage is $20 per hour. Members help make our journalism possible. She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Sign up here.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage.
Copeland, who served previously as senior vice president, business services domain lead at global energy company World Kinect, is tasked with managing the strategic execution of Panera’s three-year growth plan, driving “business model clarity” that the company said will be instrumental as the brand transforms.
Relying on a corporation to provide your favorite food means you have no control over it. The other problem with relying on a corporation for your favorite food is if it were to change, how would you know? Then theres the new ingredient: corn maltodextrin, an additive often used as a bulking agent in powdered foods.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.
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. – Rhonda Levene, CEO of Ziosk Chicken’s Timeless Comfort Food Appeal Chicken has become America’s ultimate comfort food. Data, Data, Data.
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. Serve Robotics, a rival delivery company backed by Uber and chipmaker Nvidia, raised $86 million of its own late last year. Orders come in like any other delivery order would.
The convenience-retailing giant on Wednesday announced a Craveables Value Menu, pitting it in head-to-head competition with fast-food chains also looking to win consumers over with low prices. The prices for both restaurant food and food from grocery and convenience stores rose 0.3% Food prices overall are up 2.9%
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.
Rapp has served as regional chef for more than 12 years, but will be stepping into the executive chef role as Gunther Emathinger retires. King served previously as general manager of RT60 Rooftop Bar & Lounge. And joining the team is Frances Siria, who is director of marketing. Members help make our journalism possible.
She has been the SVP and controller since 2022, but has on multiple occasions served as interim principal financial officer for the company during periods of CFO transition. Meche is an industry veteran, previously serving as chief restaurant officer for sister brands Capriotti’s and Wing Zone after a 30-year career with Papa Johns.
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. No matter how much technology evolves, or trends shift, people will always come back for quality food, great value, and friendly service. It’s faster than a drive-thru!
." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. PIRG Education Fund.
Konro is a Japanese-inspired concept known for a 10- to 14-course tasting menu, served at a chef’s counter with only 10 seats. He reportedly pled guilty to a charge of simple battery and was ordered to undergo substance abuse testing, complete a violence program and pay fines.
Beerline Cafe does not serve Thai food, but gets lumped in anyway for being vegan. To use the vegan Thai food example, Abdow suggested that a restaurant might want to include questions on its website such as “What makes your Thai food vegan?” All of this has obvious implications for restaurants. Abdow said.
Five years after the onset of the COVID-19 pandemic, our relationship to food and dining has undergone some permanent changes I got COVID for the first time this past February. Most restaurant and food service workers did not have access to sick leave or any other safety net , and yet were deemed essential. Sound familiar?
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. The Darden Restaurant-owned brand rated top for fast service, fresh food, accurate orders, and customizable menu options.
With more than 25-years of experience, Secor previously served as senior vice president of operations and training at GoTo Foods. Oscar Bello is the new executive chef of Barn8 Restaurant & Bourbon Bar, where he previously served as chef de cuisine. By Restaurant Business Staff on Jun. Sign Up Thanks for signing up!
For practical advice for restaurant operators, Modern Restaurant Management (MRM) magazine reached out to Phil Kafarakis, CEO of IFMA, The Food Away From Home Association. What food products used commonly in restaurant menus do you feel will be most affected by tariffs? The question is, for how long?
The combined company will serve more than 800 restaurant brands, including 90% of the 50 biggest chains in the U.S. Joining forces will allow the company to connect the dots between restaurants’ inventory, food prep and order flow, allowing operators to serve customers faster and more profitably, the companies said. “We
She had sold millions of books, launched her magazine and television show — both named Martha Stewart Living — and had a homeware partnership with Kmart. She had been a contributor to House Beautiful , managed a food boutique, and ran a successful catering business that often served well-heeled clients in New York and its suburbs.
The fast-food beverage wars have begun. News food Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Wait and see. Feeling thirsty?
Food is political: Ive covered the James Beard Awards ceremony for most of 10 years the "Oscars of the restaurant world" has been held in Chicago. Watch out for convenience stores: C-stores are starting to look an awful lot like fast-food restaurants. And the 74-unit concept is now embarking on aggressive expansion plans. Sign up here.
A celebrity chef in Ireland and author, Moriarty will shape the group’s food program, and will assist in recruiting a dedicated executive chef. Cheek served in the role from 2014 to 2019, before moving to Modern Market. Becca McIntyre is the new vice president of supply chain and culinary for Beans & Brews Coffeehouse.
Social reckonings and politics and pandemics and recessions and all kinds of horrific real-world stuff have intersected with restaurants in a way that had to happen, but which has turned the act of eating food into pretty serious business. And that’s a good thing; food is serious business. Making your own pasta?
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. ”
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Once thought of as temporary solutions to an unexpected pandemic, we’ve seen an increased mad rush on take-out and delivery supplies – which doesn’t look to be slowing down.
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