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.” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. It’s faster – meaning I can cook nearly twice as much food as gas. of food for gas vs 70.9#
The rapid evolution of payment technology over the past decade has had a profound impact on industries worldwide, and the restaurant sector is no exception. As digital transactions become ubiquitous, businesses across all sectors are embracing innovations that reshape the way they interact with customers.
Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. Casucci, Founder & CEO at Thought For Food & Son. ” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. .”
From personalized customer experiences to unlocking operational efficiencies, technology is the fuel driving the next era of restaurant success. The future of restaurant success depends on streamlining processes, reducing food waste, and enhancing customer experiences—all while making the most of existing resources. The solution?
Independent restaurants have always been cornerstones of community, providing anything from comfort foods to places to unwind, but despite their vital role in society, adapting to the challenges continues to be a struggle. Self-service technology allows restaurants to focus on what really matters–customer satisfaction.
As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technologicalinnovation, and economic dynamics. As we navigate these changes, one theme stands out: innovation.
Restaurants Embrace Technology Today, some of the pressure of labor shortages in the restaurant industry is mitigated by technology. This is an innovation that consumers appreciate: 42 percent of diners have already used kiosks , and one in every three people say they would like restaurants to have more kiosks available.
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
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. Respect their customers and work diligently to earn their trust and loyalty. any issues to stay compliant.
Restaurant brands are seeking out emerging technology to be more efficient and using data analytics to improve the drive-thru experience and this is only the beginning, according to Tim Tang, Director of Enterprise Solutions at Hughes. Rising minimum wage and higher food/operational costs are an unsustainable recipe.
Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing renovations, giving a much-needed solution for simplifying the process. They thought it reduced miscommunication and redesigning in the planning stage.
Trend-driven yet deeply value-conscious, they want personalized nutrition, ethical sourcing, and innovative packaging. Michael Parlapiano, Managing Director of The Culinary Edge, shares with Modern Restaurant Management (MRM) magazine how restaurants and food brands can adapt to these generations’ evolving preferences.
Extraordinary times always seem to lead to extraordinary innovations, and the restaurant industry is currently in the midst of perhaps the greatest time of upheaval, ever. A large part of their success are the innovations that are reinventing their restaurants to accommodate a changed consumer base. Go All In on Digital Delivery.
Leveraging Limited Time Offerings (LTOs ): With increased competition and higher food costs, one way restaurants can stand out is with LTOs, which appeal to every generation of diners and are an easy way to draw in new customers. The key is to keep these promotions short to avoid menu bloat.
The QSR industry is heading into 2025 at a crossroads of innovation and expectation. After a year defined by the rapid adoption of AI and other technologies, not every new tool has shown promise. The innovations introduced in 2024 set the stage for progress, but 2025 is the time to move from experimentation to optimization.
These technologies help streamline operations, lighten the workload for staff, and create a better experience for both employees and customers. In 2025, the restaurant industry is witnessing a technological transformation driven by key trends. To stay ahead, restaurants need to embrace technology.
Yet even then, operators were innovating—often quietly and creatively. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains. Real-time insights? Virtually nonexistent.
Train food, Ive come to learn, is its own distinct and expansive category. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.
By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. Economic shifts including inflation-driven cost increases in food, utilities and supplies; regulatory changes and climate-related disruptions will continue to challenge restaurant operators.
By adopting technology and automating processes to streamline your business operations. Here’s how you can leverage technology to transform your internal business processes. We have seen many tech interventions in recent times that safeguard material handling in the food business. How do you achieve that? Quality Control.
To position your restaurant at the forefront of innovation, consider the following four key strategies and techniques: Seasonal and Trending Eats In a culinary landscape defined by constant change, incorporating seasonal ingredients and aligning with trending topics is a powerful strategy for attracting customers.
The good news is that restaurant owners can streamline the checkout process and increase operational efficiencies by leveraging the latest payment technology. Around 950 million mobile users make online mobile payments , leading to the rise of pay-at-table technology. trillion by 2025.
The restaurant industry is undergoing a technological revolution, with Artificial Intelligence (AI) emerging as a game-changing force. A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management.
While the law marks one of the most important victories for the rights of those with disabilities, much more can be done to accommodate this community with its ever-evolving needs, including utilizing advanced technology. Now, it is up to restaurants to embrace this technology and help build a more inclusive future. billion in 2027.
Technologyinnovations offer the potential to bridge the gap between the need to keep their business running and deliver quality products and experiences to their guests. More realistically, technology advancements can eliminate superfluous tasks and automate components of complex ones.
By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.
“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” That’s where the NEXT Flavor Report comes in.
Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide.
Luckily, modern technology has introduced several innovations that streamline the restaurant relocation process, making it more efficient, cost-effective, and manageable. From cloud-based tools to smart IoT sensors, technology is revolutionizing how restaurants relocate.
"While technology has the potential to enhance the dining experience, the research shows that AI integration isn’t a top priority for most consumers,” said Carly Fink, President, Head of Research & Strategy for Provoke Insights.“Patrons
Fortunately, the latest advances in AI technology may keep the lights on for restaurants facing staffing shortages, while also helping these businesses run more efficiently and obtain more customers. For example, Gupshup partnered with India-based food joint Wow! Memo to introduce an end-to-end ordering solution on WhatsApp.
Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. I see a few things on the horizon as part of the ongoing evolution of the relationship between restaurants and technology. Partly driven by labor, but also folks just looking to innovate.
For many, that solution lies in technology such as self-service kiosks, QR codes, and online ordering. Come 2023, it will be increasingly important for restaurants to factor technology into their budgets to adapt to the changing economic landscape and better meet consumer demand. It's Time for Innovation.
What’s new on the menu for today’s innovative restaurants? Internet of Things (IoT) technology. The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management.
A growing number of restaurants are embracing technology to run their operations and prepare themselves for the challenges of the ‘new normal. Innovation is needed in several areas, including: Staff management. Food safety and restaurant cleanliness. Using technology to streamline workflows is one solution to this problem.
The hospitality industry has until very recently been known to drag its feet when it comes to new technology. Cloud-based technology has been leading the tide of change over the last couple of years. Despite the many benefits it brings, there is, however, a belief that automation technology will replace human jobs.
The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. billion by 2027.
The prominence of food delivery and service robots has increased in the overall restaurant industry. In order to deal with these uncertainties, the top players had to work on bringing in technological advancements to survive and recover from the losses caused by the pandemic. Rise of Service Robots- A New Era of Human-Like Services.
billion in annual revenue losses, according to Zonal and CGA's GO Technology report. Restaurants prepare ingredients and schedule staff based on anticipated guest numbers, and when diners fail to arrive, this precision quickly unravels into wasted food and unnecessary labor expenses.
The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Rather than waste food, we can redistribute it.
Though much ink has been spilled over the difficult hurdles restaurants survived — and thrived — through, it’s also important to highlight the positive changes that are transforming the industry, and that includes technology. Technology, Then and Now.
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.
egg industry is grappling with a crisis that has sent shockwaves through the food supply chain. The Wall Street Journal reported in early 2025 that inflation in food production reached its highest level in over a year, affecting all aspects of poultry farming. Bakeries and breakfast-focused establishments are particularly vulnerable.
Restaurant operators need to embrace menu and technologicalinnovations in order to meet guest expectations this holiday season, according to the Fall/Winter Trend report: a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. "Our
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