Modern Restaurant Management

DECEMBER 27, 2022

As we close out 2022, food production is at risk. We’re still facing product shortages, exacerbated by ongoing supply chain interruptions and the Russian-Ukrainian war stalling food shipments – including 9.5 Inflation is causing food prices – and food insecurity – to soar. . Focus on Sustainable Food Production.

Food Safety 566

Food Safety Audits Food Supply Food 566

EATER

OCTOBER 21, 2024

The most accurate measure of land or CO2 “saved” by ordering a PLNT Burger is only attained if every purchase were originally intended to be for a fast-food beef burger instead. On its website, the restaurant describes itself as a place that “strives to source local, sustainable and organic when possible,” and lists its farmers on the menu.

Sustainability 326

Sustainability Sourcing Consumer Goods Compost 326

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

FEBRUARY 24, 2025

We remain more committed than ever to supporting these vital businesses—the backbone of local economies and communities—by providing training and resources to build business resilience, as well as championing and spotlighting our industry across all our platforms.”

2024 251

2024 2023 2025 Loyalty Program 251

Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Food takes up more space in US landfills than anything else.

Waste 539

Waste Compost Food Recycling 539

The Rail

APRIL 10, 2025

By Indiana Lee, Contributor Guests want to know where their food comes from, how it was raised, and whether it aligns with their values. According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

DECEMBER 27, 2023

As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

JUNE 5, 2025

Food waste is one of the restaurant industry’s most persistent and costly challenges. million tons of food every year. That food waste equates to billions of dollars literally thrown away. According to ReFED , restaurants in the United States alone waste 5.76 The good news: solutions are well within reach.

Waste 322

Waste Operations Food Sustainability 322

Modern Restaurant Management

MAY 7, 2021

. “After almost four decades of learning and growing, our company has decided it’s time to go back to what first brought people to our brand – and that includes offering bolder-than-ever Tex-Mex food and pulling together design elements that are inspired by On The Border’s legacy.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

MAY 14, 2025

Implement Proper Lifting Techniques Training for Restaurant Staff Restaurant staff frequently handle heavy items like ingredient boxes and beverage kegs. Invest in thorough training on proper lifting techniques. Invest time and resources in comprehensive restaurant safety training programs.

Kitchen Safety 275

Kitchen Safety Food Safety Equipment Training 275

Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Growth stems sustainably from meticulous mastery of the basics – hospitality, food, ambiance, and operations.

Leadership 508

Leadership Small Business Hospitality Customer Experience 508

Modern Restaurant Management

JULY 17, 2023

When restaurants, food businesses, and other organizations become ISO certified, they’re showing that they: Prioritize safety, quality, and compliance, following strict guidelines to ensure safe, high-quality foods. Consumers want to support organizations that are ethical, sustainable, responsible, humane, trustworthy, etc.

Innovation 416

Innovation Technology Certification Food Safety 416

Modern Restaurant Management

MARCH 11, 2025

Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard. – Joe Haubenhofer, Plaid Penguin founder The Power of Team Service A strong team culture enhances employee experience and performance. per hour difference.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

JANUARY 23, 2024

Already one of the largest sectors of the global economy, the food and beverage industry shows no signs of slowing down. In fact, according to the Business Research Company’s 2023 Food and Beverages Global Market Report, the global industry’s market size grew over 7.3 percent from $6,729.54 billion in 2022 to $7,221.73

Food Safety 493

Food Safety Food Supply Beverage Loyalty Program 493

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 474

Waste Food Compost Food Supply 474

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

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. The system encourages mixing of room air with supply air for an even temperature distribution.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

ChowNow

MAY 23, 2025

A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. They tell you how much money your restaurant keeps after paying for everything from food costs to labor expenses to utilities and rent. To make sustainable changes, you need to first establish a strong starting point.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

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. Areas harvested expanded to 790,000 ha following the stumping of 450,000 ha of ageing trees, which boosted yields to 0.88 t/ha, in addition to seedling distribution and training initiatives. million bags, as exports rise 11%.

2025 148

2025 Point of Sale Café 2024 148

Perfect Daily Grind

JUNE 19, 2025

Strong demand from the EU and US markets has driven this growth, despite persistent logistical bottlenecks and global supply shortages. Rollout is scheduled to begin this summer, aiming to enhance the customer experience and increase food-to-go sales by year-end.

2025 115

2025 Café Events Sustainability 115

Modern Restaurant Management

DECEMBER 14, 2021

We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. Clinton Anderson, CEO, Fourth Enterprises.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. According to Feeding America , nearly 40 percent of all food in the U.S. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. restaurants lose $162 billion annually in food waste costs.

Waste 466

Waste Technology Food Inventory 466

Culinary Cues

NOVEMBER 20, 2020

It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors. The purpose of colleges is to teach, prepare, train and connect students with the rest of their lives. PLAN BETTER – TRAIN HARDER.

Social Media 508

Social Media Education Email Marketing 2008 508

Modern Restaurant Management

MAY 5, 2021

Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. The savings from batteries has the potential of being huge toward your bottom line.

Food Supply 579

Food Supply Employee Relations Waste Leadership 579

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

DECEMBER 14, 2021

According to the National Restaurant Association’s State of the Industry report, 68 percent of customers say they are more likely to purchase takeout or delivery of food than they were before the pandemic. Food and beverage sales in the restaurant and foodservice industry are projected to total $789 billion in 2021, up 19.7

2022 508

2022 Employee Relations Outdoor Fast Casual 508

Modern Restaurant Management

SEPTEMBER 16, 2024

Now, as I oversee operations, IT, and supply chain at Marco’s Pizza, I draw on these early lessons to help grow Marco’s. Or someone who dropped their food on the ground. Or perhaps an incorrect food order. Here are my top tips on driving streamlined operations that generate results.

Leadership 450

Leadership Operations Loyalty Program Guest Recovery 450

Modern Restaurant Management

JANUARY 12, 2021

They are enjoying all aspects of their dining experience — the food, the interaction with employees, the ordering and payment process, the cleanliness and safety of the environment. Intelligent automation and embedded policies, procedures, training content, media, and recommended actions are integrated into everyday workflows.

Fast Casual 411

Fast Casual Food Safety Loyalty Program Customer Experience 411

Culinary Cues

MARCH 30, 2020

Food is the universal language, a language that everyone speaks and enjoys using. We are learning that people are interested in delivery, enamored by food truck style concepts, and willing to embrace a different style of service. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Small Business 460

Small Business Food Supply Food Truck Healthcare 460

7 Shifts

FEBRUARY 13, 2023

The practice has proven to increase instances of sexual harassment , reliance on food stamps , and continues to uphold the financial instability of so many employees in our industry. They push the envelope on what an equitable and sustainable future can and should look like, for all of us. That’s where RAISE comes in.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience. It makes everything easier.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

MAY 9, 2023

There has been an avalanche of commentary and analysis on how automation and AI have collectively helped restaurants cope with now all-too-familiar challenges: labor, supply, inflation. If employees can focus on making great food and creating a hospitable environment, then customers are more likely to come back and spend more.

Mobile Ordering 444

Mobile Ordering Customer Experience Food Order Seasonal Menu 444

Modern Restaurant Management

JANUARY 31, 2025

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.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).

Hospitality 459

Hospitality Food Consumer Goods 2019 459

The Rail

JUNE 30, 2025

There’s the melody of good food, the rhythm of customer service, and the improvisational solos of daily chaos. Train Culture, Not Just Skills Scaling a restaurant isn’t just about opening doors and plugging in new fryers. Invest in training programs that go beyond mechanics and into mindset. It's about transferring culture.

Education 130

Education Food Supply Seasonal Menu Point of Sale 130

Modern Restaurant Management

DECEMBER 28, 2023

According to Business Insider , 60 percent of restaurants who implemented AI technology say it's critical in improving their supply chain process. Moreover, predictive analytics and machine learning algorithms are being utilized for demand forecasting, effectively minimizing food waste and optimizing inventory management.

2024 309

2024 Dietary Restrictions Customer Experience Customer Service 309

EATER

APRIL 16, 2024

They’ve also helped reshape dynamics around the supply chain and the economic significance of Colombian coffee. The family eventually expanded to eight locations across the city, training locals to become baristas. As a family-owned company, we have to ensure the long-term sustainability of our business.

Social Media 327

Social Media Point of Sale Food Supply 2012 327