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. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

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Pricing Food Supply Seasonal Menu Menu 192

Modern Restaurant Management

JULY 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When is the last time you costed out your recipes? To do this, ask yourself honestly: When is the last time you costed out your recipes?

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Menu Food Supply Supplies Food Order 193

Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. High cost of organic produce and supply chain problems.

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Fine Dining Fast Casual Food Supply 2022 219

Modern Restaurant Management

JULY 27, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders to give us their insights into how the industry has been doing so far this year and where they feel it's going. Coming out of the pandemic and into an inflationary period, the bar has been raised in terms of diner expectations. Everything matters.

2022 178

2022 Fast Casual Customer Service Food Safety 178

EATER

JUNE 10, 2022

Our pandemic food timeline is here to remind you The last two-plus years have radically altered just about every aspect of how we eat. Related: People who normally eat out for every meal are deluged with advice on how, exactly, to stock their pantries. To the surprise of no one, comfort food is in. April 2020. August 2020.

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Food Supply 2022 Supplies 2020 101

Modern Restaurant Management

MAY 24, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The increase in demand and ongoing supply chain issues have contributed greatly to changes in food costing structures in recent months – and restaurants have been hit the hardest.

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Food Food Supply Employee Relations Supplies 130

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. What are differences between modernized comfort food and feel good food? Where as Feel Good Food is the food that makes your body feel good.

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Menu Seasonal Menu 2023 Food Supply 88

Modern Restaurant Management

DECEMBER 22, 2020

2020 has been a year like no other for restaurants and the companies who support and supply them. So, whether you are a restaurant proprietor of one, two or many locations, food or inventory supplier, menu designer, online reservation technology or delivery software company, this could be a viable funding option for you.

Employee Relations 216

Employee Relations Leadership Food Supply Small Business 216

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? A few common changes we are seeing across majority of warehouses are: No Saturday Deliveries.

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Supplies Guest Recovery Food Supply Communication 150

EATER

OCTOBER 11, 2023

Erin Ng Neon walls, palm-shaped chairs, giant pepper grinders — there’s nothing subtle about maxed-out restaurant design in 2023 Walking into Shuggie’s Trash Pie is like entering an acid-tinged glam paradise. I think going to dinner has shifted from a part of one’s night out, to the entire night out,” explains Shuggie’s co-owner Kayla Abe.

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Design Front of House Seating Back of House 99

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. New versions of virtual venues like food halls (several vendors or offerings from one group, all on one ticket). You go to that food locker and scan your code, and the door opens and you get your purchase.

2022 178

2022 Food Supply Back of House Kitchen Safety 178

Modern Restaurant Management

JANUARY 8, 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 2024. It's crucial to invest in ourselves, in particular, in this transitory time to take care of our own and to help us focus on four-wall economics. The first gusto!

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2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

NOVEMBER 8, 2022

" Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture " by Emmanuel Laroche offers insights from leading chefs and readers will walk away with advice and inspiration from noted chefs, restaurant owners, bartenders, and industry leaders, all of whom have shared their stories in their own words.

Food 178

Food Book Leadership Travel 178

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. We are trying to be responsible and calm.”

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Kitchen Safety Food Safety Cash Management Food Supply 203

Modern Restaurant Management

JUNE 30, 2021

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The act replaces previous regulations on the cottage food industry. The bill would have had a dramatic impact on fast food franchises.

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2021 Restaurant Law Kitchen Safety Food Safety 186

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Many sidewalks slant out toward the street. Allow employees to take water breaks. Thankfully, outdoor dining is less expensive to build out.

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Outdoor Fine Dining Dine-in FOH 199

Modern Restaurant Management

MARCH 26, 2020

With many states ordering dine-in restaurants to shutter, getting the word out if you can offer curbside pickup, delivery and takeout is crucial. “These new takeout options make healthful food readily available, particularly for those vulnerable populations that cannot easily grocery shop.”

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Social Media Food Order Small Business Delivery 207

EATER

JULY 8, 2022

Diners need to understand that things will never be as they were before the pandemic In the final six weeks of our pandemic-born restaurant, customers formed a line out the door and booked out dinner reservations weeks ahead. In pre-pandemic times this budget would barely afford us a decent food truck.

Online Ordering 107

Online Ordering Seasonal Menu Customer Service Social Media 107

EATER

JANUARY 22, 2021

Food in Nigeria has long been weaponized, withheld, and used as a means of corruption and coercion by those in power. With his online food store closed temporarily due to the turbulence, Usen’s time was now fully dedicated to preparing food for the thousands of young protestors taking to the streets to fight for a better Nigeria.

Food Supply 140

Food Supply Social Media Take-out Supplies 140

EATER

JANUARY 14, 2021

Lean, nutritious, and climate friendly, rabbit can offer an escape from the industrial meat supply chain “Have you ever taken legs off a chicken? Take the sternum and neck off, chunk the rest out with a cleaver, and braise the whole thing.”. We’re wigged out by rabbit’s binary-busting. at 50 million.

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Food Supply Compost Supplies Take-out 117

Perfect Daily Grind

SEPTEMBER 23, 2022

The improved performance has been attributed to a global supply shortage and increased volumes. The panel discussion is set to be held at Axil Coffee Roasters on 28 September and will be accompanied by coffee, food, and a raffle. “Colombia, Land of Diversity” auction scheduled for 1 October in Neiva, Huila. Tue, 20 Sep.

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Workshop 2022 Food Truck Events 130

EATER

MAY 5, 2022

Jing Gao hopes her brand, Fly By Jing, can help take Chinese food out of the ethnic aisle and into everyone’s pantries. Here’s how she launched a beloved chile crisp brand online In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job.

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Food Supply Take-out Consumer Goods Point of Sale 96

Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. State of the Plate 2020 – top foods across various cities. Top Foods of 2020. Financial Trends Insights.

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2020 Mobile Ordering Point of Sale Fast Casual 183

EATER

AUGUST 27, 2021

From Prohibition comfort to wartime morale booster, ice cream has played a surprisingly significant role in the country’s history The premise of The Secret History of Food is straightforward: There’s an interesting story behind almost everything we eat. The Secret History of Food is on sale August 31. Monica Burton.

Food 115

Food Food Supply Point of Sale Back of House 115

Goliath Consulting

OCTOBER 27, 2020

Yelp’s recent data (from 9/21/2020) shows that searches for pumpkin spice foods were up dramatically from last year: pumpkin spice lattes were up 72%, pumpkin pie up 66%, pumpkin cheesecake up 242% and apple cider donuts were up 117% (1). Restaurants are taking advantage of this trend and accenting the flavors of fall in their menus.

Consumer Goods 155

Consumer Goods Email Marketing 2021 Food Supply 155

Foodable

NOVEMBER 17, 2021

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” take the show to Food On Demand in Las Vegas. To hear his thoughts on speakers and panels from the show, as well as what's new with Franchise Times and Food On Demand tune into this episode.

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Guest Recovery Food Franchise Franchising 76

EATER

MAY 26, 2021

Cars of the era average about 14 mpg, but 20 miles out, you notice you’re running low on gas, around Ashland, a 19th-century resort town that’s home to Randolph-Macon College. The car isn’t the only one on empty; your driving party is famished too. By the early 1900s, gas pumps became a new moneymaker for small businesses.

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Back of House Advertising Travel Small Business 125

Perfect Daily Grind

DECEMBER 9, 2022

Filipino fast food chain Jollibee reportedly selling a minority stake in Highlands Coffee. According to Reuters, the new law requires companies to demonstrate that products in their supply chains are not contributing to deforestation before they import coffee, palm oil, soy, and other commodities into the EU. Take a look.

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2022 2023 Webinar Workshop 156

Modern Restaurant Management

MARCH 16, 2020

Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. and Canada.

Food Safety 233

Food Safety Kitchen Safety Small Business Employee Relations 233

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. What is the industry average speed of service?

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. Two words: Supply chain.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Here are their responses. To read part one, click here.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 229

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. We really appreciate them being proactive and reaching out to us during a time that we couldn't even digest what was happening."

Online Ordering 209

Online Ordering Back of House Customer Service Small Business 209

Modern Restaurant Management

DECEMBER 21, 2020

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? That’s why we decided to donate 10 percent of sales of our off-premise take-out and delivery platform to No Kid Hungry.

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2020 Kitchen Safety Food Safety Loyalty Program 193

Restaurant Clicks

SEPTEMBER 5, 2021

However, this begs the question: which restaurants should you look out for? Located off of Liberty Avenue, this Pittsburgh restaurant is ideal for visitors interested in healthier food options. The luncheonette also sells its foods at the Linea Verde Green Market to give customers convenient access to its food during its off-days.

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Seasonal Menu Online Ordering Reservations Food Order 148

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Starting Monday, January 16, CPK will hand out sealed Thank You Card envelopes to guests dining in or taking out at any location nationwide*. Currently, Jumbo Slices range from $6.49

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2023 Menu Seasonal Menu Back of House 98