Modern Restaurant Management

FEBRUARY 17, 2025

“While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years. Other things to do: manage food waste and examine your P&L. "It's "Take these opportunities to evaluate other P&L lines to see where you can capture some savings that can offset the cost of eggs.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 263

Waste Food Franchise Franchising 263

Modern Restaurant Management

FEBRUARY 17, 2025

“While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years. Other things to do: manage food waste and examine your P&L. "It's "Take these opportunities to evaluate other P&L lines to see where you can capture some savings that can offset the cost of eggs.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

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 482

2020 Influencer Point of Sale Food Safety 482

Modern Restaurant Management

MARCH 27, 2020

Weather forecasts impact sales greatly because changes in weather conditions influence the customer’s food choices. Food Waste Reduction. Using forecasting, restaurants can reduce the amount of food they waste. Because AI keeps a close watch on inventory, it can help theft and waste be avoided.

Inventory 518

Inventory Waste Customer Experience Events 518

Modern Restaurant Management

SEPTEMBER 28, 2020

Reduce Your Food Waste. To fully utilize the food you have purchased, you should track the waste in your restaurant. From there, you will be able to compare the quantity of waste in comparison to the size of the original inventory order. This limits employee overlap and helps to streamline your operations.

Operations 553

Operations Website Management Social Media Customer Service 553

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

MAY 19, 2022

AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc. Using waste logs and tracking yield of food items are opportunities to educate your team on the more metrics-driven side of the restaurant business. Track Food Waste.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

OCTOBER 13, 2021

Today, there are restroom products made from plastic waste that are also incredibly durable, like paper towel and toilet paper dispensers. Minimize your facility’s output of plastic waste. The right restroom features can positively influence customer retention and the triple bottom line. The Larger Impact of Waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 450

Inventory Management Management Cash Management 450

7 Shifts

OCTOBER 22, 2024

Collaborate with influencers Collaborating with influencers and food bloggers can significantly boost your restaurant's visibility and attract new customers. Identify local influencers or food bloggers who align with your restaurant's brand and values. times more impactful than influencer content.

Book 195

Book Marketing Email Marketing Social Media 195

ChowNow

MAY 9, 2025

Between food waste, spoilage, and inconsistent portions, youre total food costs can balloon quickly. Heres how to clamp down on your food costs: Track waste and adjust orders accordingly. Whats being tossed at the end of the night isnt trash; thats wasted revenue. To do this successfully, you need scales on every station.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

ChowNow

FEBRUARY 7, 2025

Many operators worry about wasting money on the wrong strategies or not seeing a return on investment, making it tempting to avoid marketing altogether. Spending without a plan wastes money without a strategy, marketing dollars can just disappear with zero results to speak of. Looking to promote new menu items?

Marketing 195

Marketing Email Marketing Social Media Loyalty Program 195

Modern Restaurant Management

FEBRUARY 19, 2020

The main priority of your event should always be customer satisfaction – this is a great way to establish new partnerships and loyal customers, so why waste that opportunity? Hosting an event is one of the most effective ways of gaining new customers, increasing brand awareness and gaining invaluable feedback on your business.

Events 469

Events Entertainment Waste Influencer 469

ChowNow

MAY 23, 2025

Factors that influence your profit margins Several things determine how wide or narrow your restaurant profit margins can be: Location: Rent in a prime downtown spot can devour your net profit. Reduce food waste by tightening portion control and tracking spoilage. Get serious about labor costs Your second biggest expense is payroll.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

The Rail

OCTOBER 10, 2024

Understanding What’s Driving the Demand for Sustainable Coffee Understanding changing food trends is about understanding what factors and influences are changing the perceptions and, therefore, behaviors of consumers and your guests. Use eco-friendly materials and reduce waste in your daily operations.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Modern Restaurant Management

NOVEMBER 18, 2021

Sustainability will continue to influence menus and how restaurants make decisions across the board. From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives.

2022 493

2022 Menu Recycling Sustainability 493

ChowNow

MARCH 27, 2025

How pricing and menu strategy affect revenue Several factors influence revenue per order, including: Pricing strategy. What influences average order value AOV can be affected by how your online ordering system is set up. Youll also know which dishes to cutsaving you money in wasted food and labor. Portion size.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Modern Restaurant Management

APRIL 24, 2024

“People read reviews, are influenced by reviews, and are very influenced by negative reviews,” George Swetlitz, co-founder of RightResponse AI, told Modern Restaurant Management magazine. That’s a great commitment, but I think money and time is being wasted on templated and generic reviews.

Dine-in 446

Dine-in Influencer Customer Service Information 446

Modern Restaurant Management

FEBRUARY 26, 2020

Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. As a restaurant, real dedication to solving the plastic waste problem is going to take a bigger commitment than just straws.

2050 474

2050 Waste Sustainability Compost 474

The Rail

JANUARY 1, 2024

By Indiana Lee, Contributor The success of your restaurant is influenced by a variety of factors. One of these is your attitude to waste. It’s no wonder, then, that more restaurants are training their staff in zero-waste methods. Let’s explore why zero-waste training is essential and how you can best approach it.

Waste 147

Waste Training Audits Consumer Goods 147

Modern Restaurant Management

OCTOBER 16, 2023

Source: *Causeway Solutions 2023 Dining Out and Household Spending Now that we know a little bit about overall dining habits, we looked at how people’s feelings and attitudes about other things influence their dining preferences. More than half of consumers (55 percent) said they would tolerate a one – ten percent price increase.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

Modern Restaurant Management

DECEMBER 28, 2023

Kimpton is particularly seeing a rise in Asian and French influences for the sweetest course. The Future of AI Kimpton culinary experts anticipate more chefs will be open to integrating AI tools to optimize processes, reduce food waste and help make food more accessible, providing a new solution to operating as sustainably as possible.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

MARCH 14, 2024

By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.

Events 472

Events Customer Experience Innovation Technology 472

ChowNow

MAY 23, 2025

Menu Layout Tips That Influence What Customers Order Now that youve categorized and optimized your menu items, its time to take those menu psychology techniques a step further and apply them to your menu layout. A profitable menu isnt built overnight.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

Modern Restaurant Management

MAY 17, 2023

As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious.

Loyalty Program 474

Loyalty Program Mobile Ordering Social Media Online Ordering 474

Perfect Daily Grind

JUNE 5, 2022

Older espresso machines tend to be less efficient in terms of service speed, as well as increasing waste. The aerospace and automotive sectors in particular influenced our design choices when we thought about the ergonomics and geometry of the work area for the M200.”. The post How does the espresso machine influence barista workflow?

Influencer 158

Influencer Design Technology Equipment 158

Modern Restaurant Management

OCTOBER 6, 2022

Including every regular thing in the happy hours menu would be a waste as they are all about variety and giving people the chance to try something new. A study revealed that 45 percent of diners in the US are influenced by social media. Make a Special Menu, Don't Include Everyday Things.

Loyalty Program 508

Loyalty Program Social Media Point of Sale Customer Experience 508

Modern Restaurant Management

DECEMBER 4, 2023

This effort transforms previously wasted downtime into productive interactions with your brand. Improve Service Quality Additionally, providing accurate wait time estimates has a positive influence on the employee experience and thus workplace productivity, leading to better more efficient customer service.

Customer Experience 506

Customer Experience Customer Service Technology Communication 506

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Key customer factors that influence dining preferences, from demographics to behavior. Lets get started and find your target audience.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

The Rail

MAY 30, 2025

Starting with a too broad or complicated menu results in supply chain problems , training difficulties, and waste from common mistakes. When you commit to knowing the company from every perspective and keeping ahead of the curve, you build not only for a great opening but also for long-lasting influence in a sector always changing.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Modern Restaurant Management

JANUARY 3, 2024

It is crucial to create a customer journey map and understand through which channels a guest can potentially learn about your restaurant, how they make a decision to visit the establishment, and what factors influence this. Implement eco-friendly practices, such as reducing waste or using sustainable packaging.

2024 520

2024 Social Media Customer Experience Events 520

Modern Restaurant Management

MARCH 18, 2024

The influence of chefs continues to expand whether it is championing a cause or investigating the provenance of a unique ingredient. Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

DECEMBER 7, 2021

But while recyclability and zero-waste cocktails formed the thrust of sustainable action this year, 2022 will see more initiatives shaped by a focus on how spirits are made, with a vast majority of people now willing to pay more for ethically sourced regenerative refreshments. and half in the U.K.

2022 493

2022 Point of Sale Sustainability Customer Experience 493

Modern Restaurant Management

SEPTEMBER 8, 2021

According to PwC, consumers are most influenced by their trust in a brand, which also includes places where they’re sure of safety and cleanliness. Consider systems that help to minimize waste and maximize sustainability. Nearly 3 in 4 customers agree that it’s important for a business to offer touchless payment options.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Squirrel Systems

JUNE 2, 2025

Then, use that information to fine-tune your ordering to avoid waste and ensure youre never short on the summer staples. Cold drinks, crisp salads, and lighter fare tend to outsell heartier options. Use your POS data to track which menu items are trending each weekand which ones are lagging.

Seasonal Menu 104

Seasonal Menu Outdoor POS Social Media 104

Culinary Cues

MAY 18, 2020

[] BUILD YOUR NETWORK OF INFLUENCE: Along the way, no matter how long it takes; your commitment to doing things well and demonstrating dependability will lead to a network of individuals who can help you at various stages of your career.

White Paper 520

White Paper Certification Food Safety Food Supply 520