Remove Franchising Remove Front of House Remove Online Ordering
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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

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.

2025 419
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Design That’s Comfortable Without Being Fussy

Modern Restaurant Management

“‘Experience’ means different things to different groups,” Valerie McCartney, VP of Franchise Development at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. “Online ordering, whether through our own app or third party providers, continues to grow by leaps and bounds.

Design 221
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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. Jeff had nailed bagel making by then, and started selling his bagels online, using social media. “The By Lisa Jennings on Jun. Photo courtesy of Jeff's Bagel Run. But I was having fun.”

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

Restaurants are already experimenting with using AI to handle drive through orders to allow human employees to focus on customer interactions in the restaurant. Restaurants are already experimenting with using AI to handle drive through orders to allow human employees to focus on customer interactions in the restaurant.

2025 419
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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

Compost 284
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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

Then costs go in order from most controllable to least controllable. Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Prime costs. Contribution margins.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.