Modern Restaurant Management

FEBRUARY 17, 2025

. “Egg demand was relatively stable in the early 2000s and seasonality played a much bigger role in peak demand periods than it does today,” said Brian Earnest, lead animal protein economist with CoBank. “While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

MARCH 21, 2025

Technology doesn’t just level the playing field; it allows mom-and-pop shops to improve efficiency, reduce wait times, and enhance the customer experience in ways that were once out of reach. Take a busy corner café, for instance. Digital menus and smart signage. The result? The challenge? One of those tools?

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

FEBRUARY 17, 2025

. “Egg demand was relatively stable in the early 2000s and seasonality played a much bigger role in peak demand periods than it does today,” said Brian Earnest, lead animal protein economist with CoBank. “While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

MARCH 24, 2025

Restaurant brands are seeking out emerging technology to be more efficient and using data analytics to improve the drive-thru experience and this is only the beginning, according to Tim Tang, Director of Enterprise Solutions at Hughes. Seasoned store manager labor is even harder to find.

Loyalty Program 305

Loyalty Program Mobile Ordering Coaching Customer Experience 305

Modern Restaurant Management

JUNE 16, 2025

Imagine sending your child to college and not knowing what the meal plan will cost or even more illustrative, when going into a restaurant and noticing that everything on the menus is 'market price.' ' No wonder consumers are becoming more resistant to eating out.” Costs that would need to be passed on to consumers."

Supplies 221

Supplies Operations Food Supply Consumer Goods 221

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 482

Menu Seasonal Menu Front of House Reference 482

Modern Restaurant Management

DECEMBER 8, 2022

The increased challenges and stress of the holiday season often reveal pinch points in bar and restaurant operations. New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. Manage and Optimize Your Increased Holiday Inventory.

Bar 471

Bar Customer Experience Brewery Inventory 471

Modern Restaurant Management

FEBRUARY 15, 2022

Technology innovations offer the potential to bridge the gap between the need to keep their business running and deliver quality products and experiences to their guests. Tocaya uses digital tableside ordering to give customers the option to quickly view the menu and reorder items without having to interact with staff or wait in line.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

AUGUST 19, 2024

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. They can sell it or can it for the off season.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

MAY 30, 2025

Growing menu innovation and healthy fast food further drive the growth of the market. The demand for fast food is still strong because it is affordable, convenient, and offers a wide variety of menu items, which is why it is the go-to option for millions of Americans every day. percent from 2025 to 2033 and reach US$ 345.6

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Culinary Cues

SEPTEMBER 30, 2024

If you are part of a working couple, managing a budget, paying for a mortgage, supporting two cars, and probably still paying off your student loans, then does going out to dinner make sense? If you are going to invest in “dinner out” then this is where you would prefer to spend your money. You want to support them.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Modern Restaurant Management

JANUARY 31, 2025

Nearly two-thirds (65 percent) say they plan to increase their number of locations in 2025, and 74 percent plan to expand their menu offerings, leaning into new experiences and experimentation to power their growth. ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

JANUARY 30, 2024

Research New Offerings Rigorously Before Adding The question of whether, when and how aggressively to add new menu items, expand hours/days, launch catering options or open another location has substantial implications for restaurateurs. Expand thoughtfully at a manageable pace that allows teams and culture to season properly.

Leadership 508

Leadership Small Business Hospitality Customer Experience 508

The Rail

NOVEMBER 1, 2022

While customers may have a few favorites, a menu that never changes gets boring, fast. At the end of the day, menu compilation is a creative process not unlike that of a painter or a fashion designer. Menu development , however, involves something unique: a passion for food and flavor. Time to Refresh Your Menu?

Menu 279

Menu Seasonal Menu Social Media Bar 279

Modern Restaurant Management

DECEMBER 31, 2024

The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality. However, the industry has renewed optimism, driven by the adoption of digital and mobile ordering, menu creativity and heightened expectations around AI. retail sales excluding automotive increased 3.8

Franchising 221

Franchising Franchise 2024 Mobile Ordering 221

Modern Restaurant Management

JANUARY 8, 2024

During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. In 2024, the restaurant industry will witness a technological transformation driven by innovations like AI and contactless solutions, while also grappling with data privacy concerns.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

SEPTEMBER 15, 2021

89 percent of Canadians are looking forward to eating out with friends and family, with 64 percent going so far as to say that dining out will be an important part of their lifestyle post-pandemic. As more Canadians return to in-person dining, restaurants will need to continue adapting to capture market share.”

2021 447

2021 Retail Online Ordering Loyalty Program 447

Modern Restaurant Management

JUNE 1, 2021

Now, orders are still being placed via phone, but calls have been swapped out for texts, mobile apps or online, cash registers have been upgraded to more robust technology systems, and contactless payment options are all the rage. In order to truly leverage the digital ordering transformation, an innovative, branded website will be clutch.

Ordering 450

Ordering Technology Mobile Ordering Online Ordering 450

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Offering easy-to-assemble, take-home meals. ” Menu Anywhere. Added sanitizing stations.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

AUGUST 5, 2020

The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. “The bites are baked just right; choose a dip then take a sip!

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

JULY 15, 2020

Seasonal Favorites and Forecasts. Seasonal trends tend to impact eating habits, so we took a look at exactly what rose through the ranks this past winter and spring. 38 percent dined out in the last two weeks – up 2 percentage points from the previous issue (two weeks prior). Take-out/delivery.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. . ” Subway on ezCater Platform. This year for Giving Tuesday (Dec.

Franchising 414

Franchising Franchise Catering Online Ordering 414

7 Shifts

APRIL 7, 2021

A short tour of the restaurant usually follows, leading to the introduction of key staff members, and then an overview of the menu along with an outline of the weekly scheduling process. Take this opportunity to prioritize the uniqueness of each position and how they benefit the restaurant as a whole.

Training 370

Training Food Safety Customer Experience Insurance 370

Modern Restaurant Management

AUGUST 22, 2023

As a software engineer, as much as I would love to geek out on this subject, I’ll keep it simple. Menu optimization : AI's impact on menu optimization extends beyond merely analyzing sales data and customer feedback. By embracing AI, restaurants can make informed decisions with data-driven insights.

Marketing 419

Marketing Social Media Point of Sale Customer Service 419

Modern Restaurant Management

FEBRUARY 16, 2023

We have distinguished ourselves in a number of ways including innovation, brand, and quality. In terms of innovation, we are constantly thinking five steps ahead of our competitors to create new products inspired by pop culture, our customers, and what’s trending. What did they like? What did they not like?

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

Modern Restaurant Management

JANUARY 13, 2020

Available through March 8, On The Border guests can try the all-new Beyond Meat Taco – featuring 100% plant-based ground Beyond Beef seasoned exactly like On The Border’s seasoned ground beef, topped with shredded cheese, lettuce and house-made pico de gallo. A raw, 2-ounce serving has 7 g protein, 1.69

Seasonal Menu 365

Seasonal Menu Beverage Food Order Marketing 365

Modern Restaurant Management

JANUARY 11, 2021

The idea and goal were to take fresh raw produce and make it into food and drinks that would taste so great that it would be appreciated by the broader population, not just health-oriented people. The quality and availability are really high – but it is seasonal. Where do you see the brand growing? Are you franchising?

Fast Casual 367

Fast Casual Casual 2013 Franchising 367

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 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Modern Restaurant Management

JANUARY 12, 2022

Nearly half (47 percent) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29 percent said the atmosphere of dining-in is hurt by delivery drivers picking up food. Download the Restaurant Trends for 2022 report for more details. Fast is not fast enough.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The Juicey Awards are about honoring our passionate store owners. Biscuit Belly Signs First Multi-Unit Deals.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 397

Management Management Kitchen Safety Front of House 397