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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.
By Indiana Lee, Contributor The restaurant industry is one of the most fast paced in America, with new trends, dishes, and technologies emerging year-round. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. But first, lets look at how to choose the right technology for your restaurant. Do you lose money due to food waste?
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations.
"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. ."
Masked chefs make pizza in a restaurantkitchen in 2022. Jeffrey Greenberg/Universal Images Group via Getty Images Five years after the onset of the COVID pandemic, normalcy is increasingly a fragile concept After seven years of running a pop-up, Jarrett Stieber was finally ready to open his restaurant, Little Bear , in Atlanta.
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.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Yelp's Top Places to Eat in the U.S., Restaurants Grow Compared to January, but Headwinds Persist Fiserv published the Fiserv Small Business Index for February 2025, with the seasonally adjusted Index holding steady at 147, unchanged from January.
World FoodSafety Day , held annually on June 7, aims to raise global awareness and inspire action on the critical importance of foodsafety. The core message is that foodsafety is everyone's business – from farmers and producers to governments, businesses, and consumers.
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. Restaurant Revitalization Fund Replenishment Act Introduced : On June 8, 2021, a bipartisan group of Senators and U.S.
When we talk about the “restaurant of the future,” labor compliance isn’t exactly the flashiest or most exciting topic to include—certainly not when juxtaposed with salad-making robots and personalized digital menus. Restaurants face a multifaceted compliance situation.
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. With uncertainties still on the horizon, why are restaurants choosing to invest in upgraded technology now? Technology Consolidation. Savings on Prime Costs.
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Do remain positive.
The idea of creating a well-thought, engaging employee handbook isn’t why restaurateurs go into the food industry. We've detailed six concepts that every restaurant employee handbook should cover to create a well-oiled machine. Safe food preparation. Storing food. Do not bypass safety guards.
Restaurant theft is expensive. One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. It’s also more prevalent than some restaurant owners and managers might want to believe. That totals between $3 and $6 billion annually.
We all knew that the restaurant industry was in need of a structural overhaul, we (those of us affiliated with the business) were well aware of the cogs in the chain, and the years of rust that had accumulated on systems and organization, but it took the pandemic of 2020/21 to shout out: THE TIME IS NOW! Such is the case in 2021.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Yet, restaurants need to balance this tech-centric approach with the irreplaceable human touch that defines hospitality.
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good FoodRestaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., Despite skyrocketing demand for plant-based food across the U.S.,
What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines.
Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. Rid yourself of the non-essentials, get back to the basics, and work smart.
And how are other restaurants and industry insiders responding to this growing health concern? ” The cashless multi-vendor open-air gastronomic market has two locations in Prague, and a total of 34 independently operated restaurants, bars and retailers. We ensure foodsafety.
In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2. Aramark Creates Safety Plans.
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. The National Restaurant Association has provided a list of best practices to ensure business continuity.
In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. ” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. .
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. All locations will serve guests via delivery through a virtual kitchen facility. Virtual Barbecue Pit.
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Guests will demand a personalized journey when food is delivered to their door. Christopher Baron of RedBaron Consulting.
Restaurants are feeling the bite of high labor costs, thanks to increased minimum wages, staff shortages, and high employee turnover that is outpacing other industries. Enhance Retention The Cornell University Center for Hospitality Research estimates that losing a front-line employee costs fast-food venues an average of $5,864 per person.
Walmart When we buy food off of TikTok, what are we getting, really? And in an increasingly common number of instances, these ventures involve making and selling food. Chef Pii, a Miami private chef named Veronica Shaw, insisted that her sauce was made in a commercial kitchen and that she never did anything wrong.
Share what you know with others, listen to them, and never exhibit any belief that you are somehow better than they are. [] IT’S NOT ABOUT YOU, IT’S ABOUT THE TEAM: The only consistently successful restaurants are the ones where every member of the team knows they are equal.
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three and What’s Next?: MRM Restaurant Survival Guide Updates.
I have always been a believer in the reality of Murphy’s Law: “If something is left to go wrong – it will.” Here are some examples of scenarios to plan for: [] PEOPLE ARE AFRAID TO BE IN A RESTAURANT WITH CROWDS. Let your customers know that safety and sanitation is your most important job.
While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Goodreads: 4.23
The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. Each member of the coalition is committed to responsibility.
Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.
A key part of an effective kitchen is its design. After all, there’s no point in spending time and resources on designing the perfect menu, if your kitchen isn’t up to scratch. Do you feel your kitchen needs a design boost? The fact is, even the most successful restaurants have room for improvement.
Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. Even if your restaurant is located in a state or county where reopening has begun, in most areas, capacity restrictions are still in place. Adapting Your Footprint for Outdoor Seating.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
The outlook is improving for many restaurants as COVID-19 restrictions loosen and guests make their way back to their favorite establishments. So what can restaurant operators do to add to their bottom line, create cost savings and generate brand awareness? Recipes you use in a kitchen rarely if ever are ready to go to machined lines.
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. To capture their attention and loyalty, businesses, including restaurants, must prioritise easy access and convenience. Read the first part, here.
An audit can also be a powerful tool that can help you improve the financial health and profitabilit y of your restaurant. How to Conduct a Successful Restaurant Audit First, take stock of the following areas of your restaurant business: Cleaning and Sanitation It’s difficult to overstate the importance of sanitation for restaurants.
Most Important safety initiatives. Takeout and delivery: a fast-growing and critical component for restaurant success. The top choice by far was having a culinary experience similar to eating at the restaurant. Incentivize guests to choose your restaurant. The importance of making guests feel comfortable.
This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. ." " Reducing Food Waste. in January 2017. "Our U.S.
Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.
Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. But restaurant management is the glue that holds it all together. With so many responsibilities, running a restaurant can be tricky. What is Restaurant Management?
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