Remove Food Truck Remove Seasonal Menu Remove Small Business
article thumbnail

MRM Research Roundup: Labor Struggles, Holiday Habits, and Food Truck Trends

Modern Restaurant Management

Expert Market’s survey results also revealed that labor shortages have been cited as a top concern for nearly a quarter (23 percent) of US F&B businesses, top chart. This insight highlights staffing issues as a concerning and current challenge faced by US F&B businesses. Economic Uncertainty (52 percent) 3.

article thumbnail

The 11 Best Restaurant Event Ideas That Actually Bring In New Customers And Keep Regulars Excited

ChowNow

For example, dont host a parking lot cookout if your parking lot is relatively small or you share the spaces with other businessesalthough it never hurts to ask if they would like to participate in the event and promote their store. If partnering with other businesses, be sure they also share the content you make for the event.

Events 195
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 Growing menu innovation and healthy fast food further drive the growth of the market.

article thumbnail

A Comprehensive Guide To Restaurant Profit Margins For All Restaurant Types

7 Shifts

By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Train your staff to use ingredients efficiently and plan your menu to minimize waste.

article thumbnail

Celebrating 90 Years of Fresh, Maine Lobster

Modern Restaurant Management

The pair, longtime visitors to Maine and Beal’s customers, not only retained the essence of the restaurant while expanding the menu and service, but they also took the brand nationally. Over nine decades, Beal’s Lobster Pier, which has become one of Maine’s great food and waterfront destinations for the over 3.5-million

article thumbnail

How this entrepreneur's bagel runs became a business

Restaurant Business

But learning how to make his wife a great bagel ended up creating a business, Jeff’s Bagel Run, which now has 15 locations and is franchising. The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. The couple began to build a slow and steady business. We’d sell out.

article thumbnail

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – IT’S A NEW DAY TOMORROW

Culinary Cues

Low profitability, vendor challenges, rising cost of goods, cumbersome regulations, high rents, expensive marketing, and ebbs and flows of business volume have collectively made this enticing business to enter – nearly impossible to maintain. “We Food is the universal language, a language that everyone speaks and enjoys using.