Modern Restaurant Management

DECEMBER 31, 2024

“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.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. Catering to solo diners is more just than seating them as restaurants would any other customer.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

EATER

MARCH 28, 2025

When you think of baseball stadium food , youre probably thinking of the classics: hot dogs wrapped in foil, buttery popcorn, a crinkly bag of Cracker Jack. One of the most important factors to consider, however, is that new menu items are hand-held or easily enjoyable finger foods. Heres how they got there.

Serving 243

Serving Seasonal Menu Food Supply Menu 243

EATER

APRIL 11, 2025

What if youre seated next to someone who sucks? But no, the worst part is that I was seated next to him. In food media, youre always a stones throw away from someone talking about how food brings people together. In food media, youre always a stones throw away from someone talking about how food brings people together.

Fine Dining 238

Fine Dining Seating Dine-in Cash Management 238

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

APRIL 29, 2025

“Restaurant owners are juggling a myriad of challenges, including rising food and labor costs and shifting consumer expectations,” Akhil Kuduvalli Ramesh – Yelp’s Senior Vice President, Product, told Modern Restaurant Management (MRM) magazine.

Operations 221

Operations Front of House Seating Reservations 221

Culinary Cues

MAY 12, 2025

Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. Everybody loves food that you can hold in your hands.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

EATER

MAY 14, 2025

The restaurant, with its then-$55 and -$80 tasting menus, was a food-media darling: In 2019, it earned a Michelin star and topped the Los Angeles Times 101 Best Restaurants list. We also have two seats at the bar that we reserve for walk-in drinks and la carte bites. We offer two pairings at night to go along with the food.

Seating 222

Seating Outdoor Dine-in Beverage 222

Modern Restaurant Management

MAY 9, 2025

Born in the 19th century as modest spots serving workers affordable fare like onion soup and crepes, bistros have become symbols of France’s culinary soul. They are top spots for the best food in France. Even rural cafés in distant locales have adopted the bistro blueprint: hearty food served in a welcoming space.

Fine Dining 221

Fine Dining Influencer Dine-in Innovation 221

Modern Restaurant Management

AUGUST 5, 2021

It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Conventions and meeting spaces, theme parks and hotels, and restaurants are finding it better to reduce indoor seating as it requires too much maintenance and risk.

Food Truck 539

Food Truck Retail Mobile Ordering Food Safety 539

Modern Restaurant Management

JANUARY 3, 2025

For restaurateurs, the message is clear: in 2025, your space is no longer just where food is prepared and served. Those that managed to hold on have faced mounting challenges, with 98 percent citing higher labor costs, 97 percent struggling with higher food costs, and 38 percent reporting they were not profitable last year.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

EATER

NOVEMBER 27, 2024

. | Courtesy of Marielba Alvarez / Smithsonian Institution Where to find manoomin rice cakes, “kick-ass buffalo chili,” fry bread tacos, and stunning Indigenous artwork As a We Wai Kai First Nation member , I know that food connects Indigenous people to our history, traditions, and stories. My garden is where it all starts,” Oden explains.

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

AUGUST 19, 2020

Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. US Foods Ghost Kitchens.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JUNE 11, 2020

It’s based on emotion and the desire to share a food-based experience you can’t find in your home. Restaurants are a place where we go to share food with each other and enjoy each other’s company. While having to reduce the number of seats is never ideal for a restaurant, many states are requiring it.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. Still, the food and service metrics are quite high.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Goliath Consulting

APRIL 5, 2025

Efficient Seating and Ordering Process Minimize wait times and ensure smooth transitions from arrival to seating. High-Quality Food and Presentation Delivering dishes that match or exceed customer expectations is critical. Make sure the entrance area is clean and organized, setting a positive tone before guests even sit down.

Customer Experience 195

Customer Experience Email Marketing Customer Service Mobile Ordering 195

Modern Restaurant Management

SEPTEMBER 10, 2021

Real Food at BK. Burger King permanently banned 120 artificial ingredients and counting from its food menu nationwide. “By banning these 120 ingredients from our food, we’re offering guests an easy choice – delicious food made with quality ingredients. .

Franchise 471

Franchise Franchising Food Fast Casual 471

EATER

DECEMBER 3, 2024

From fried chicken dinners at Zehnder’s and the Bavarian Inn to the Hallmark vibes of the main drag, tourists flock to this town for Christmas spirit For some restaurants, whether old or new, the reason for the season is not just to celebrate with food and drink — it’s to go wild over holiday decor. million people.

Hotels 268

Hotels 2022 Seasonal Menu Dine-in 268

Lavu

MAY 30, 2025

By optimizing how quickly tables are cleared and reseated, restaurants can serve more guests during peak hours and improve overall profitability. The last thing any restaurant should do is make the customer feel like they are being pushed out of their seat for the next guest. However, turning tables must be done tactfully.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Modern Restaurant Management

MAY 7, 2020

. “I’ve been telling friends that after three months of social-distancing,“ said Robert Passikoff, president of Brand Keys, “The first thing I want is to sit at a restaurant table and have someone serve me a turkey club and fries.” Bar seating will be removed and reconfigured to allow six feet between bar stools.

Food Safety 511

Food Safety Front of House Back of House Seating 511

EATER

APRIL 21, 2025

The crackle and pop of a sun-kissed golden layer of crispy tahdig, in its final moments above a steady flame, ready for its debut with a strong flick of the wrist onto a silver serving tray. Our familys food is a time capsule of their childhoods and ours. Voodoo Vin A rosewater-flavored cream roll at Voodoo Vin in LA.

Back of House 255

Back of House Seasonal Menu 2000 Serving 255

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

APRIL 24, 2025

The Untapped Power of Music In an era of fierce competition in the restaurant and hospitality sectors, curating an unparalleled guest experience isn’t just beneficial, it’s essential for turning reserved seats into lasting memories. Older generations (55+) prefer outdoor seating driving 27% of reservations.

License 251

License Fine Dining Customer Experience Dine-in 251

Modern Restaurant Management

MARCH 7, 2022

Start-up food service businesses should carefully consider the type of kitchen they will require. You will have to make this investment along with creating your team, securing your location and, of course, getting the ingredients to create the food you sell. Your food is organised, so you can keep track of it more easily.

Equipment 473

Equipment Kitchen Safety Food Safety Waste 473

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Restaurant guests who choose to dine-in will now be laser-focused on food safety.

Front of House 386

Front of House Back of House Seating Design 386

Modern Restaurant Management

FEBRUARY 1, 2022

More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report.

2022 518

2022 2030 Food Supply Recruiting 518

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The event wall was filled with clip boards, each holding the food function of the day. We had seating for 150 and there wasn’t an empty chair. By 8:15 the dining room was full.

Front of House 449

Front of House Back of House Seating Food Truck 449

Modern Restaurant Management

OCTOBER 28, 2020

The floor plan of a seating area should not only make it easy for employees and patrons to observe social distancing guidelines, but the foot traffic flow should also make sense. Remove buffet and other communal food areas. Create designated areas (for curbside pickup and for those guests waiting to be seated).

Outdoor 531

Outdoor Food Safety Social Media Food Truck 531

ChowNow

APRIL 15, 2025

Cost of Goods Sold (COGS) Cost of Goods Sold tells you how much it actually costs to make the food and beverage sales you sell. Monitoring your COGS helps you spot food waste, theft, over-ordering, or supplier price hikes before they eat into your gross profit margin. into 40%, you multiply by 100.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

EATER

OCTOBER 13, 2020

I’d wander through new cities for days on end, eating and drinking (but mostly eating) in four-seat izakayas, farm-driven pizzerias, southern seafood halls, and boat noodle cafes, talking to locals and walking for miles. The food, I thought, was what made me love to explore the world. Nothing extravagant. Something small and intimate.

Travel 354

Travel Food Back of House Front of House 354

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. We can't have food and beverages swaying back and forth while people are enjoying dinner!

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

AUGUST 10, 2021

The food and beverage industry is on a hiring frenzy. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5 They also eliminate human error, facilitating more accurate orders and less food wastage.

Ordering 592

Ordering Recruiting Food Order Employee Relations 592

Modern Restaurant Management

DECEMBER 13, 2024

Every year, the culinary world serves up something new to savor. Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? For many of us, food became less about connection and more about necessity.

2025 417

2025 Dine-in Food Truck Outdoor 417

EATER

MAY 5, 2023

A growing number of fast food chains are experimenting with seatless locations with only takeout or drive-thru options. Getty Images/iStockphoto As diners increasingly turn to delivery, the future of fast food may be one with no human interaction at all. People just aren’t hanging out at fast food joints the way they used to.

Fast Casual 284

Fast Casual Food Food Order Mobile Ordering 284

Modern Restaurant Management

APRIL 20, 2022

The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. The machine served sandwiches, wine, and coffee, and was considered a great success. No waiters, just steaming plates and a glass door that's opened by a coin.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Modern Restaurant Management

AUGUST 10, 2020

Floor decals can also politely inform customers where to wait for prepared food with social distancing cues to keep them from congregating. Social distancing seat covers in addition to floor graphics enable customers to keep a healthy space, while tabletop signs that designate available seating at every other table aid in distancing efforts.

Communication 493

Communication Kitchen Safety Food Safety Front of House 493

Modern Restaurant Management

DECEMBER 30, 2022

Restaurants, like California’s Squeeze-In , have adopted Yelp Kiosk for a self-serve waitlist feature for customers, allowing walk-in customers to add themselves to the digital waitlist, view live wait times and receive “table ready” notifications.” Redefining the Role of the Manager. Simplicity Is Key.

Technology 520

Technology Front of House 2023 Cash Management 520