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Restaurant Guests in the Driver’s Seat

Modern Restaurant Management

Throughout his 17 years at Mood Media, he's held various customer engagement and sales leadership roles and has worked with key technology partners to optimize innovative solutions based on vertical market trends and customer feedback that deliver positive ROI to operators.

Seating 437
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Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control

Modern Restaurant Management

Small pilots expose weaknesses, risks and required iterations so leadership can determine if initial plans need adjustment, delay or abandonment. Private equity investors particularly pressure leadership for rapid revamps and location expansions that often degrade original hospitality vision and culture over time.

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How this entrepreneur's bagel runs became a business

Restaurant Business

I’m more vision, creative, fly-by-the-seat-of-pants. Premium Operations Sweetgreen wants to shake its reputation for expensive salad The fast-casual chain is working on its value perception in a way that spotlights menu innovation and avoids discounts. Jeff said the two found they worked well together as business partners.

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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

The report reveals that AI investment and adoption differs across the industry as organizations seek to balance experimentation with operational focus, customer-facing innovation with back-of-house transformation, and high ambitions with organizational readiness. respondents distributed evenly across gender, age, and geographic area.

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Perkins and Huddle House aim for revivals with boba, smash burgers and drive-thrus

Restaurant Business

The spinoff is just 1,500 square feet and will focus on takeout, though it also seats 65. Simultaneously, the company also created a fast-casual version of Perkins called Griddle & Go, another nod to younger, on-the-go customers.

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Michelin-starred chef and owner of Konro arrested on domestic battery charges

Restaurant Business

Konro is a Japanese-inspired concept known for a 10- to 14-course tasting menu, served at a chef’s counter with only 10 seats. Eater reported that he later sued his ex-wife for damaging his reputation. The experience is available with a spirit-free beverage pairing, and the restaurant’s website notes that the chef is “over five years sober.”

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MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin’ Hirin’

Modern Restaurant Management

“Superlative cuisine, an innovative cocktail program, and an atmosphere I know our customers will really enjoy. From food preparation to the seating and interaction with staff, Taffer’s Tavern will be a worry-free dining experience.” “The D.C. ” Atlanta Taffer's Tavern.