Modern Restaurant Management

APRIL 9, 2025

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. We focus on responsible sourcing and operational efficiencies that minimize waste.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

DECEMBER 18, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. For restaurants, sourcing from these local markets offers a way to support regional producers while differentiating their menus with unique, high-quality ingredients.

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2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

JUNE 16, 2025

restaurants that import critical goods from abroad should determine if it is possible to source these goods domestically or to vertically integrate their supply chains to produce these goods domestically themselves. The only path to successful innovation is through collaboration with manufacturing partners.

Supplies 221

Supplies Operations Food Supply Consumer Goods 221

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

Modern Restaurant Management

JANUARY 10, 2023

“Innovation is in the sweetgreen DNA, and meeting customers where they are is the key to our brand mission; connecting people to real food,” said Jonathan Neman, CEO and Co-Founder of sweetgreen. Modern Restaurant Management (MRM) magazine quizzed the sweetgreen team to learn a bit more about the brand's latest innovation.

Website Management 449

Website Management Customer Experience Food Order Online Ordering 449

Modern Restaurant Management

FEBRUARY 10, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

APRIL 22, 2020

Modern Restaurant Management (MRM) magazine spoke with Benchmark CEO David Parker their efforts. Read on to learn why he says: "The Coronavirus crisis is pushing all of us to think innovatively." In times like these, we are challenged to quickly develop innovative new programs to meet changing demand and market forces.

Retail 411

Retail Seating Customer Service Supplies 411

Modern Restaurant Management

JUNE 27, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. Discovery has changed, and traditional digital strategies are no longer enough.

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Loyalty Program 2025 Customer Experience Customer Service 371

Restaurant Business

JUNE 11, 2025

This is where, especially for restaurants, we’re leading the charge and innovating,” he said. “To Ads are appealing for delivery apps: They are another source of revenue, and a profitable one at that. The capability is a first for the restaurant industry, Samolis said.

Advertising 226

Advertising Fast Casual Social Media Leadership 226

Goliath Consulting

JUNE 15, 2021

Multiple Sourcing and Backup. Meanwhile, multiple sourcing was found to help operators “reduce the probability of bottlenecks due to insufficient production capacity to meet peak demand.” You can read our original article here (10). Operators should consider having multiple distribution channels in case they experience shortages.

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Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

MARCH 11, 2025

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The restaurants that thrive today are those that balance innovation with human connection. And that evolution is fueling a more innovative, efficient, and people-first future.

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Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? The report, which surveyed 127 restaurant executives across the U.S.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

NOVEMBER 8, 2022

Modern Restaurant Management (MRM) magazine caught up with Laroche to learn more about why he wrote this book, the state of restaurant culture and more. Cooks will find new sources of inspiration and tips on how to evolve in the industry. It is a great source of inspiration. Why write this book and why now?

Food 450

Food Book Travel Leadership 450

Modern Restaurant Management

JANUARY 2, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This shift will position cultivated meat as a long-term venture with the potential for far-reaching positive impacts on future generations.

2024 493

2024 Food Safety Fast Casual Insurance 493

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

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Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

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Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. What will the QSR of the future look like and what role will AI-integrated technologies play?

Customer Experience 472

Customer Experience Entertainment Customer Service Transportation 472

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Also launching today, is a special edition of the company’s Food Fanatics magazine. Tips for pivoting to retail. You can view the special issue here.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Additionally, these software platforms have been critical in helping companies strategically source raw materials effectively. This will cause restaurants to innovate their offerings amidst reduced menu sizes.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Innovation has always been a hallmark of our brand, and this year was no different. Here are some of their insights. Click here for the first part.

2023 492

2023 Loyalty Program Mobile Ordering Consumer Goods 492

Modern Restaurant Management

JANUARY 11, 2021

In this Q&A with Modern Restaurant Management (MRM) magazine, Madsen discusses how he switched careers to pursue a culinary dream, what brought him to Florida and what keeps him there, as well as his visions for building the brand. What brought you to Florida and to the restaurant industry there?

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Fast Casual Casual 2013 Franchise 367

Modern Restaurant Management

APRIL 29, 2021

Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. He got creative on how to source employees. First, see what you have in your current staff and then be innovative on how to hire and train, that helps set you up for success in the long run.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Also launching today, is a special edition of the company’s Food Fanatics magazine. Tips for pivoting to retail. You can view the special issue here.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

DECEMBER 14, 2021

Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Additionally, I think the industry overall will struggle with labor cost pressures and be forced to either raise prices or innovate. Buck Sleeper, Director, Innovation Consulting, ?

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. There is an increasing demand for healthier menu options, including plant-based dishes, organic foods, and sustainable sourcing.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. The technology space is still the “wild west” in the spirits realm, and it is likely that technology will continue to innovate, and inevitably consolidate, the playing field.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. Often, looking to other costs in the business can help alleviate a higher food cost.

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Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. Health Consciousness and Innovation Driving the Sales. Financial Trends Insights. ” Brand Intimacy Report.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

JANUARY 13, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Plant-Based Tacos. On The Border Mexican Grill & Cantina is offering, plant-based protein option.

Seasonal Menu 365

Seasonal Menu Beverage Food Order Marketing 365

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Somoroff continues to innovate aesthetically and technologically, on behalf of the brand, by implementing creative techniques. Zagat debuted Zagat Stories.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

NOVEMBER 4, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. 73 percent believe they can get protein from other sources, like plant-based alternatives. "We innovate for human's sake and we'll win on taste—PERIOD. Not anymore.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Modern Restaurant Management

OCTOBER 22, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Menu innovation has long been a staple of the Dog Haus brand, as evidenced by the launch of its Chef Collaboration Series in 2018 and Mixologist Collaboration in 2019.

Franchising 385

Franchising Franchise Kitchen Safety Loyalty Program 385

Modern Restaurant Management

AUGUST 5, 2020

After moving from Australia to NYC, I couldn’t be more excited to make my mark as a part of this innovative, culture-lead team.” Nair is a Modern Restaurant Management (MRM) magazine columnist. Nair, who is overseeing this new practice. Other members of the new practice include: Randy S. Velazquez (real estate), Peter S.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

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. Growing menu innovation and healthy fast food further drive the growth of the market. billion in 2024 and is anticipated to rise at a CAGR of 3.74 in the U.S.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

MAY 3, 2023

The trends were brought to life during a global event on March 9-10 at Hive, Unilever’s global Foods Innovation Center on the Wageningen Campus in the Netherlands. It’s important to be mindful of how and where we’re sourcing ingredients, and making sure we are getting the most out of those ingredients.

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Menu Seasonal Menu Food Supply 2023 221