Inventory Seasonal Menu White Paper 
Modern Restaurant Management
JULY 31, 2025
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features rewriting the rules of seasonal marketing, snack wrap traffic driver, GLP-1 use impact on F&B, and restaurant marketing challenges. More than half of those coping with food cost inflation this year are seeing a 1 percent to 5 percent increase.
Lavu
JULY 4, 2025
Diners simply scan a code with their phone, browse the menu, place their order, and pay – all from their table or even while waiting in line. Kitchen Display Systems (KDS) Gone are the days of paper tickets cluttering the kitchen. But automation doesn’t stop at order management – it also tackles inventory challenges.
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SpotOn
FEBRUARY 4, 2025
Your restaurant menu defines your restaurant. Considering the amount of time you’ve spent on menu engineering , you’d hate for it to go to waste on a poorly designed, confusing menu. Streamline your menu A well-designed restaurant menu starts in the kitchen.
Modern Restaurant Management
JUNE 28, 2024
“Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy. The chain benefits from a combination of high perceived value through its “3 for Me” menu and service strength through employee retention.
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. Featuring a palette of white adobe and rustic colors, longtime guests will immediately recognize the difference with warm colors balanced with colorful Mexican features. On the Border Entryway.
Restaurant365
JANUARY 13, 2022
Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. If you are leery about diving into a specialized mocktail menu, Dry January is an ideal time to test your market. Each provides something different. Support of the local food movement.
Modern Restaurant Management
FEBRUARY 25, 2020
In Arkansas, ordering buffalo ribs will land you a plate of fried fish—seasoned, battered ribs cut from local big-boned buffalo fish. Founded by Joe and Molassis Watson in 1905, it started as a sandwich shop out of their home, with Joe later adding catfish and buffalo ribs to the menu. Puritan Backroom (245 Hooksett Rd.,
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