Modern Restaurant Management

SEPTEMBER 19, 2022

To recover, brands have evolved and made effective changes to meet the continuous challenges, making an impact at the corporate level while providing operators with the necessary tools to be successful. At Bojangles, we recognized a need to improve areas of our business to help our operators succeed. Brand Accessibility Is Key.

Back of House 211

Back of House Training Customer Experience Franchise 211

ChowNow

OCTOBER 19, 2023

US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. Plus, be sure to check back often as our Preferred Partner Program is growing quickly.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Aaron Allen & Associates

DECEMBER 8, 2023

For public companies, activist investors are calling out for answers to sluggish responses to emerging challenges that characterize the modern foodservice era. Over the next years, the bulk of global foodservice growth will come from outside mature markets. 2 – Should We Be Seeding New Markets? 5 – How is OPEX Changing?

Mobile Ordering 105

Mobile Ordering Technology Food Order Sustainability 105

Modern Restaurant Management

SEPTEMBER 7, 2023

Even if installation is free through your foodservice equipment dealer or because you ordered an ice machine through an online retailer, you could eventually incur unintended costs from a bad installation or from choosing the wrong ice machine model. Post-Sale/Operational Costs Post-purchase ice machine bills are inevitable.

Equipment 189

Equipment Customer Service Small Business Point of Sale 189

ChowNow

OCTOBER 18, 2023

US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. Plus, be sure to check back often as our Preferred Partner Program is growing quickly.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

OCTOBER 28, 2021

Taking inventory is one of the most tedious processes in restaurant operations. With a labor shortage looming over the foodservice industry, operators don’t have time to focus on their inventory. Here are some different ways technology can streamline your inventory management: Real-Time Results. Recipe Costing.

Inventory 208

Inventory Management Management Waste 208

Transact

JULY 7, 2022

According to the National Restaurant Association’s 2022 State of the Restaurant Industry report, eight in 10 operators say that labor costs are higher and will likely continue to rise in 2022. hours a month, per location, by digitizing checklists. So, how should the industry adapt and find effective solutions to these problems?

Supplies 148

Supplies Technology Management Management 148

Modern Restaurant Management

NOVEMBER 3, 2021

The high turnover common in the restaurant industry has only accelerated in the last nine months. During the initial months of the COVID-19 pandemic, many restaurant brands saw business dip, and had to lay off or reduce hours for their employees. Unfortunately, this exacerbated a labor shortage being felt across many industries.

Inventory 173

Inventory Training Food Safety Take-out 173

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. Operator optimism and investment fuels future credit needs.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Modern Restaurant Management

SEPTEMBER 27, 2021

Six major themes are expected to drive restaurant operator profitability and beverage attachment post-COVID, according to the Coca-Cola 2021 Fountain Foodservice Beverage Strategy Survey. Optimize assortment : foodservice operators can expand reach by optimizing beverage assortment to fit consumer preferences across dining modes.

Food Safety 189

Food Safety Beverage Consumer Goods Guest Recovery 189

Restaurant Business

APRIL 3, 2023

For operators looking for ways to appeal to diners in the coming months, offering craveable, familiar favorites along with a mix of new options that are destined to become classics is key. Rather, they can just add indulgent, quality Performance Dairy cheese sauce made from Land O’Lakes Foodservice.

Seasonal Menu 105

Seasonal Menu Outdoor Social Media Menu 105

Modern Restaurant Management

DECEMBER 17, 2020

According to Nielsen CGA's COVID-19 On Premise Impact Report, On Premise velocity in outlets that are currently operational has increased +146 percent in the week of December 5 v March 28 when the On Premise shutdown initially commenced, velocity in the latest week is down -48 percent compared to December 7 2019. This Week in On Premise.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Aaron Allen & Associates

MAY 3, 2024

The changing foodservice landscape puts CEOs under enormous pressure. But some signs are indicating over the next 12-18 months IPOs are posed to surge. Because of the similarities with due diligence, companies around the world call us for advice on IPO readiness (for the commercial and operational aspects).

2024 52

2024 Fast Casual 2023 2025 52

Modern Restaurant Management

SEPTEMBER 29, 2021

With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice. Here are three ways restaurant operators can cut costs without customers noticing: 1. Standardize Recipes. This includes labor and inventory.

Back of House 197

Back of House Inventory Food Supply Technology 197

Modern Restaurant Management

JUNE 22, 2021

As restaurants open back up, operators are ready to hire, and in some cases, rehire, employees – but many are finding it difficult to find candidates willing to return to work, and the search for good talent is tougher than expected. So, what can operators do to navigate the changing workforce and hire quality talent?

Back of House 207

Back of House Communication Hiring Magazine 207

Modern Restaurant Management

JUNE 19, 2020

No one knows what the future of foodservice looks like, but there are crucial hints in the data, analytics and e-commerce. If we have learned anything during the last few months, it is that sticking to the, “it’s how we have always done it,” mentality won’t position restaurants for recovery.

Website Management 201

Website Management Loyalty Program Front of House Point of Sale 201

Modern Restaurant Management

OCTOBER 27, 2021

Restaurants will need to digitally transform their internal operations. Restaurant staffing issues will likely continue to negatively impact restaurant operations. Restaurant owners will need to find innovative ways to recruit new employees and offer incentives to come in and work in the foodservice industry.

Customer Experience 208

Customer Experience Recruiting Customer Service Delivery 208

Chowly

FEBRUARY 23, 2024

While restaurant sales are predicted to rise in 2024, high operational costs will limit profit margins. Intense competition looms as consumers face a growing number of foodservice choices. An impressive 88% of operators plan to hire, highlighting the industry’s commitment to growth.

2024 96

2024 Loyalty Program 2023 Point of Sale 96

Restaurant365

NOVEMBER 5, 2021

A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Modern Restaurant Management

DECEMBER 17, 2021

It’s no wonder that many restaurants have digitized ordering operations to increase order accuracy and customer convenience. However, overly complex technology with a steep learning curve will ultimately hinder, not help the restaurant operation. Transform Future Foodservice Environments. Expect the Unexpected.

Loyalty Program 188

Loyalty Program Customer Experience Mobile Ordering Customer Service 188

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Invite your local health department in to your operation even when you are not scheduled for an annual inspection. ARE YOU A FURLOUGHED FOODSERVICE EMPLOYEE IN NEED OF ASSISTANCE?

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

2020 192

2020 Influencer Point of Sale Food Safety 192

Culinary Cues

AUGUST 31, 2019

Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts.

Reference 345

Reference Uniforms Social Media Take-out 345

Cheetah

JANUARY 31, 2022

Stay tuned over the next few months to see which markets we’ll be driving right into! They are poised to upend the existing wholesale food marketplace, bringing greater transparency and greater levels of service to foodservice distribution, a $300 billion-plus industry historically lacking in innovation.” A Word From Our CEO.

Food Supply 148

Food Supply Sustainability Supplies Small Business 148

Modern Restaurant Management

MAY 24, 2021

The increase in demand and ongoing supply chain issues have contributed greatly to changes in food costing structures in recent months – and restaurants have been hit the hardest. Will foodservice demand be back to pre-COVID numbers? It’s hard for anyone to forecast right now, let alone restaurant operators.

Food 145

Food Food Supply Employee Relations Supplies 145

Restaurant Business

NOVEMBER 28, 2022

Restaurants have long depended on operational processes running like a well-oiled machine to keep service seamless for customers. Quality customer service Operational delays can undercut customer satisfaction on multiple levels. The pressures have reached an apex as current labor challenges leave many restaurants with skeleton staffs.

Customer Service 88

Customer Service Tip Distribution Hiring Customer Experience 88

Modern Restaurant Management

OCTOBER 6, 2021

Modern restaurant technology can provide peace of mind to operators worried about food safety violations, labor law mistakes, falsified data and more. If you’re looking for ways to reduce the risks to your operations, here are a few things operators are doing to protect their businesses. Double Down on Food Safety.

Technology 199

Technology Food Safety Restaurant Law Training 199

Cheetah

AUGUST 28, 2020

Covid-19 has caused major disruptions throughout the foodservice industry while simultaneously sparking new restaurant trends. Just last month they made Salted Caramel Mocha and similar drinks available for a limited time only. Rent, service staff salaries and operational costs are all reduced to a minimum.

Online Ordering 117

Online Ordering Customer Service Customer Experience Merchandise 117

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. The result was a 25% percent spike in sales in just two months.

Online Ordering 196

Online Ordering Point of Sale Website Management Inventory 196

Modern Restaurant Management

MAY 7, 2020

With the restaurant industry expected to lose up to $240 billion by the end of 2020 , the economic effects of the pandemic will be felt for many months – and even years – to come. With contactless ordering, payments, delivery and more, operators can highly personalize the guest experience whether in-service or online.

Food Safety 192

Food Safety Mobile Ordering Front of House Seating 192

Modern Restaurant Management

MARCH 30, 2020

The restaurant industry has been hit hard by the COVID-19 pandemic and estimates a $225 billion loss over the next three months. As a restaurant operator, it’s imperative to understand and adapt to this new type of customer or else risk significant losses. Many of these are already part of restaurants’ operations.

Delivery 204

Delivery Food Safety Mobile Ordering Customer Experience 204

Restaurant Business

MAY 3, 2023

Patio season is a boon for operators—marking an uptick in traffic and a time for innovation to entice curious diners looking for something exciting, seasonal and interesting. Serve with chips as an appetizer or add it to entrees for a small upcharge during summer months. To learn more, visit [link]

Seasonal Menu 91

Seasonal Menu Small Business Innovation Operations 91

Ken Burgin

OCTOBER 5, 2021

What are the challenges that business operators will need to navigate in the next six months? Menu price rises usually following a rising cost of goods, but operators are usually most confident to do this during boom times. We’re part of international markets and farmers are doing very well at the minute.

Food Supply 147

Food Supply Government Tourism Supplies 147

Modern Restaurant Management

MARCH 18, 2020

As the National Restaurant Association is anticipating sales to decline by $225 billion during the next three months and prompt the loss of between five and seven million jobs, the organization urged the federal government to take aggressive action now to rescue the restaurant industry, the nation’s second largest employer.

Insurance 172

Insurance Employee Relations 2002 2001 172

Sante

JANUARY 12, 2020

Hoshizaki America’s newest award-winning product, the MODwater dispenser, will be available this month. For more information and to calculate how much MODwater can save your operation: www.hoshizakiamerica.com/modwater. “Demand for the DWM-20A has surpassed all expectations! About Hoshizaki America, Inc.

Waste 130

Waste Innovation Leadership Sustainability 130

Modern Restaurant Management

OCTOBER 18, 2021

When the National Football League (NFL) and universities announced that they’d be returning to full capacity in their stadiums for the 2021 season, many in the foodservice industry believed fans would be quick to get back to the tailgating scene they know and love. The subscription includes several taco options, making ordering simple.

Loyalty Program 197

Loyalty Program Online Ordering Mobile Ordering Beverage 197

Modern Restaurant Management

MAY 18, 2021

It was a challenging few months when many independently-owned establishments had to find their rhythm with the volume and frequency of delivery orders. Ghost kitchens tend to operate with limited menus and eliminate major costs for physical dining spaces and staff, while leveraging the capabilities of third party delivery companies.

Delivery 168

Delivery Kitchen Safety Social Media Online Ordering 168