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. How important is sustainability to restaurants and guests? Sustainability is becoming more and more important to operators and their customers.

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Menu Seasonal Menu 2023 Food Supply 88

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 156

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. By testing and offering a wide breadth of meatless options,” they added, they are “ doubl(ing) down on its pledge to bring more innovation to the vegetarian space.”.

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Beverage 2021 Food Seasonal Menu 103

Modern Restaurant Management

FEBRUARY 10, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Expanding menu offerings to include JUST Egg further speaks to Sodexo’s commitment to quality ingredients, health, sustainability and addressing evolving consumer dietary preferences.

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Hospitality Food Consumer Goods Point of Sale 183

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. In addition, there is an increasing emphasis on sustainability with our restaurant customers. This will cause restaurants to innovate their offerings amidst reduced menu sizes. Here are their insights.

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2022 Food Supply Back of House Kitchen Safety 180

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.

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2023 Loyalty Program Mobile Ordering Customer Experience 197

The Restaurant Times

JULY 6, 2023

David’s early career in the restaurant and hotel industries included working with and for some of the most iconic brands and leaders in their respective industries, where he learned how to strategically accelerate sustainable brand expansion. Magazine’s annual Inc. For the first time, Capriotti’s landed a spot on Inc.

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Franchise Franchising Fast Casual Casual 52

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 230

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. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience. .

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2024 Loyalty Program Cash Management Customer Experience 215

Perfect Daily Grind

SEPTEMBER 23, 2022

SIGEP The Dolce World Expo to showcase Italian coffee, pastry, and gelato innovation in Rimini. The show aims to bring industry professionals together and act as the “perfect conduit” for networking and knowledge sharing, while exhibiting the latest innovations in coffee and tea technology. Wed, 21 Sep.

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Workshop 2022 Food Truck Events 130

Modern Restaurant Management

NOVEMBER 4, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. "We innovate for human's sake and we'll win on taste—PERIOD. Meatless Farm Goes to Restaurant Tables. The Meatless Farm Co. Not anymore.

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Fast Casual Seasonal Menu Innovation Customer Experience 112

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. million over the next five years to build and sustain the program. QDOBA's New Concept. Recent data shows that only eight percent of restaurants are owned by Black people.

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Franchise Franchising Loyalty Program Kitchen Safety 154

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. Sustainability Is Increasingly Important to Customers, Even in a Struggling Economy. Financial Trends Insights.

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Restaurant Clicks

NOVEMBER 4, 2021

Grunge, Nirvana, and coffee shop culture are just a few unique home-grown phenomena representing Seattle’s edgy and innovative vibe. Seattle pizza restaurants aptly portray the alternative and innovative spirit of this west coast gem. All their ingredients, from meat to produce, are locally sourced and sustainable. back in 2013.

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Back of House Online Ordering Seasonal Menu Bar 122

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. Initially seen as symbols of sustainability, they are now appreciated primarily for their performance and features.

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2024 Fast Casual Insurance Food Safety 197

Modern Restaurant Management

OCTOBER 21, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The Exhibition will showcase hundreds of the latest innovations in plant-based living for the industry to review, taste and trial. Plant Based World Comes to the UK in 2020.

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Retail Consumer Goods Point of Sale Innovation 90

Restaurant Clicks

NOVEMBER 5, 2021

The motto at Portage Bay Café is “Eat Like You Give a Damn,” a nod to their sustainable, locally sourced, and organic menu. Rockcreek is a high-end seafood and spirits restaurant that uses sustainably sourced catches from around the world and locally from the Northwest Pacific’s own bounty. Multiple locations Visit Website.

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Café Online Ordering Seasonal Menu Back of House 136

Modern Restaurant Management

JANUARY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report. Convenient Sustainability. An Uncertain Start to 2020?

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2020 Point of Sale Online Ordering Consumer Goods 110

The Restaurant Times

FEBRUARY 19, 2022

This can also be used to announce discounts and your latest innovations. It’s essential that the restaurant works on innovative solutions for creating a strong customer experience. . Source: Food & Wine Magazine. In such cases, restaurants cannot sustain themselves and close down. Unimpressionable Ambience.

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Kitchen Safety Food Safety Social Media Customer Service 52

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Third – and this is true of all industries, not just restaurants: being innovative and flexible has tremendous value.

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2020 Online Ordering Fast Casual Point of Sale 180

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.

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2020 Influencer Point of Sale Food Safety 192

EATER

SEPTEMBER 6, 2022

As she later told O magazine, the experience lit a spark: “I said to Bobby, ‘I want to do for soul food what you’ve done for regional American and Mario [Batali] has for Italian.’”. I achieved my life goal, but then it just wasn’t sustainable in this economy.”. I just thought it’d be a great opportunity to highlight them.”.

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Book 2014 Seasonal Menu 2003 98

Modern Restaurant Management

JUNE 18, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. With a strong swing towards sustainable restaurants coming, it could well be time to think about how you can make your establishment as sustainable as possible.

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2020 Guest Recovery Kitchen Safety Online Ordering 184

Restaurant Clicks

NOVEMBER 22, 2021

Their location makes happy hour the ultimate golden hour to enjoy delicious, innovative cocktails while you swoon over the sunset-lit skyline and silhouette of the Manhattan Bridge. With over twenty years in Dumbo, Superfine is one of the first restaurants to offer true farm-to-table, local, and sustainably sourced food in Brooklyn.

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Front of House Seasonal Menu Online Ordering Café 104

Modern Restaurant Management

DECEMBER 18, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. “As we head into 2020, the addition of these new options at both restaurants is one of the many ways we’re continuing to deliver the innovation and quality Carl’s Jr.

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Seasonal Menu Fast Casual Consumer Goods 2020 136

The Wine Knitter

SEPTEMBER 1, 2022

Their common objective is to promote the quality of Sicilian wine worldwide, giving voice to wine producers, promoting the region, maintaining high-quality viticulture, product quality, ethics, sustainability, and making a more pronounced impression in the marketplace. Currently, 90 wineries throughout Sicily form the association.

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Vineyard 2001 2016 Document 117

Modern Restaurant Management

NOVEMBER 24, 2021

Flynn has been recognized as one of the Bay Area’s Most Admired CEOs by the San Francisco Business Times, as Restaurant Leader of the Year by Restaurant Business Magazine, as Operator of the Year by Nation's Restaurant News, as Dealmaker of the Year by the Franchise Times, and as an Entrepreneur of the Year by Ernst and Young.

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Franchise Franchising Loyalty Program 2022 177

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. percent growth over Q2).

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2019 Compost Mobile Ordering Point of Sale 128

The Wine Knitter

JULY 10, 2022

This new generation echoed a recurring theme that day on the importance of “balancing tradition while introducing new innovations.” ​ Photo credit: Penny Weiss On this trip, the ever-present mantra of the new generation of winemakers I met continued, “ balancing tradition while introducing new innovations.”

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Seminar Vineyard 2002 Article 112

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. With growing awareness of climate change and sustainability, some restaurants were seen as lagging in adopting eco-friendly practices and minimising their carbon footprint. Here are some of their insights.

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2023 Loyalty Program Mobile Ordering Consumer Goods 197

Sante

OCTOBER 21, 2019

6th Annual SEED Food & Wine Week promotes mind, body, spirit and sustainability. With the philosophy Eat, Drink, Grow SEED’s mission continues to be centered around how to live consciously – mind, body, and spirit – and more sustainably.

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Food Events Education Presentation 105

Restaurant Clicks

SEPTEMBER 18, 2021

Ingredients sourced from farmers in the Chesapeake area are fresh and sustainable. This restaurant perfectly marries classic Italian cuisine with surprising innovations and elegance with a welcoming atmosphere. Baltimore Magazine and the New York Times have spotlighted this restaurant, as well as shows like Man v. Jerome Creek.

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Reservations Seasonal Menu Website Management Fine Dining 106

Sante

JANUARY 26, 2020

A favorite among locals and visitors alike since opening in 2016, the eatery has garnered rave reviews and collected impressive accolades like Eater’s “Restaurant of the Year,” Miami New Times “Best New Restaurant” and a feature in Bon Appetit magazine. Photo credit: Brett Hufziger. Robuchon for 21 years.

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Dine-in Hotels Bar Fine Dining 147

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.

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Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. “Coolgreens is seeking area representatives and multi-unit operators who are experienced, passionate and realize that Coolgreens is a sustainable brand for today and the future.

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Franchise Franchising Kitchen Safety Food Safety 189

Goliath Consulting

DECEMBER 6, 2020

According to Danny Klein, Director of Digital Content at Food News Media and publisher of QSR Magazine, operators are learning and adapting their businesses by investing in direct or self-delivery. Another reason people are turning to meal kits is that most of these companies offer ways to make healthier, more sustainable food choices.

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2021 Mobile Ordering Food Guest Recovery 114

Modern Restaurant Management

OCTOBER 29, 2020

“With 92% of restaurant traffic now off-premise, this funding gives us the opportunity to provide more restaurants with innovative ways to reach more consumers. Coatue led the investment in this round alongside other prominent industry innovators and investors in Lunchbox’s seed round.

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Online Ordering Customer Service Seasonal Menu Food Order 143