Qu

JUNE 27, 2025

At this year’s Restaurant Leadership Conference (RLC), our Innovation Forum brought together top restaurant executives to explore how data and AI are driving real value—starting with the metrics that matter most: unit-level economics (ULEs). When every decision is backed by timely, unified insights, speed becomes sustainable and scalable.

Leadership 52

Leadership Back of House Mobile Ordering Waste 52

Qu

MAY 7, 2025

At the 2025 Restaurant Leadership Conference (RLC), Qu unveiled a groundbreaking Smart Kitchen platform that promises to redefine how enterprise restaurants manage their back-of-house operations. AI-Powered Forecasting: Predicts guest traffic and demand with hourly accuracy, improving prep, reducing waste, and optimizing labor.

Operations 52

Operations Kitchen Safety Back of House Equipment 52

The Rail

JUNE 30, 2025

Earning a business management degree helps you build expertise in leadership, operations, and project management — critical skills for scaling any venture. You can discover more about how education empowers smarter decisions and drives sustainable success in today’s competitive landscape. They're essential infrastructure.

Education 130

Education Food Supply Seasonal Menu Point of Sale 130

Perfect Daily Grind

JUNE 6, 2025

(New Delhi, India) Tue, 3 Jun – BRITA renews partnership with LTA to extend sustainable hydration. The Brazilian Coffee Exporters Council convenes from 2 to 4 July at the Royal Palm Hall to discuss future trade flows, leadership of Brazilian coffees, and address economic, climate, socio-environmental, regulatory, and logistical challenges.

2025 62

2025 Pricing Café Events 62

Modern Restaurant Management

APRIL 29, 2025

Additionally, while 99 percent of all companies consider sustainability to be important, only half have taken steps to implement sustainability practices within their supply chains. “To remain competitive, organizations must adopt greater agility, innovation and sustainability throughout the entire supply chain. .

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Restaurant Business

JULY 1, 2025

Zero-waste, high-fiber snack bars Jeni Britton is on a mission to put more fiber into Americans’ diets, starting with her new Floura products made from produce trimmings. That might have planted the seed for her new business—creating high-fiber snack bars from fruit waste. By Patricia Cobe on Jul. but they are really interested in it.”

Waste 236

Waste Bar Leadership Fast Casual 236

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Use what you have. in one tech stack.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

MAY 7, 2021

“As a franchise veteran with 26 years of experience in the restaurant industry, I was ready to meet with the leadership team and am happy I was able to sign on. This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. MOD Pizza, a fast-growing QSR brand with nearly 500 locations and 10,000 MOD Squad members, is built on a bottom-up leadership approach. Digitally Enabled Restaurants Have Less Waste.

Mobile Ordering 493

Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

JULY 28, 2020

This combination places a greater degree of responsibility on the shoulders of IT professionals and technologists, and leadership at restaurant organizations need to consider investing the time and resources to develop the monitoring capabilities and support the people who will be integral to their business’s digital experience success.

Customer Experience 554

Customer Experience Online Ordering Mobile Ordering Customer Service 554

Modern Restaurant Management

SEPTEMBER 8, 2021

A recent survey found only 14 percent of employees around the world are confident in their CEO’s and management’s leadership regarding return-to-work policies. Consider systems that help to minimize waste and maximize sustainability. Re-evaluate cleaning chemicals and technology.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Modern Restaurant Management

JULY 30, 2021

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. ” Curry Up Now Adds Incentives LTO.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

SEPTEMBER 15, 2020

” Following his transitional leadership role at SALIDO and NAB, Chowdhury will focus his efforts on the Bowery Engine, an early stage direct investment and incubation company that previously supported SALIDO. Founding committee members include: Bleu Adams, IndigeHub, and JBF Women’s Entrepreneurial Leadership Program Fellow.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

OCTOBER 22, 2020

The Multicultural Foodservice & Hospitality Alliance (MFHA), 4thMVMT, and PepsiCo announced a formal collaboration to provide leadership development and increase business ownership opportunities for Black people in the restaurant industry. million over the next five years to build and sustain the program. ” Delivering Jobs.

Franchising 385

Franchising Franchise Kitchen Safety Loyalty Program 385

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability. franchisees for use in their restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

AUGUST 5, 2020

“This alignment, along with TouchBistro’s global market leadership and powerhouse team of restaurant industry veterans, represents a great opportunity to get the proprietary capabilities we’ve built into our guest retention solution into the hands of significantly more restaurants.” ” Tyga Bites Launches.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

APRIL 14, 2020

Within a matter of days, the business model that has helped sustain us in various capacities for nearly 70 years has been turned on its head,” said Michael Abt, CEO of Huddle House. “Collectively, my leadership team has chosen to fight, and we want our franchisees to fight as well.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Modern Restaurant Management

FEBRUARY 10, 2020

Through this partnership, JUST joins Sodexo’s commitment to sourcing responsibly, encouraging plant-based meals and reducing food waste as part of Sodexo’s Better Tomorrow 2025 strategy to reduce their carbon emissions 34 percent by 2025.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell Sustainable Packaging. Paris Baquette's Leadership Changes. Continue to invest in its people, building leaders at all levels.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

MARCH 7, 2020

This farm has served as a successful model illustrating the place of vertical farms in the sustainable food movement. “They have both displayed thought leadership and an unwavering commitment to driving results and performance throughout their careers. In a busy restaurant, timing and efficiency is everything.

Food 324

Food Food Supply Small Business Fast Casual 324

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Celebrating the sustainable, health and cost benefits of lab-grown food will be crucial in educating consumers about nature-identical alternatives.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

MARCH 13, 2020

“Matt and I have been fans of Moe’s for a long time and were attracted to the unique brand personality, culture, leadership, vision for the future and unit-level economics.” “Both environments provide a sense of unity and help to foster leadership, but you’re also learning to put others first.

Franchising 364

Franchising Franchise Customer Experience Customer Service 364

Ken Burgin

JUNE 7, 2022

Sustainability is about survival and prosperity – can we put that upfront? Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. They have a vital purpose and passion.

Recycling 60

Recycling Sustainability Compost Food Supply 60

Modern Restaurant Management

MARCH 11, 2020

TWO HENS is a specialty delivery-only brand offering all-day breakfast prepared in scratch kitchens serving farm fresh eggs, the finest quality fresh produce, breads, meats, and sustainable fair-trade coffee. Set up and launch of each TWO HENS on third-party delivery platforms. Sift Launches Insult Monitor.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Ken Burgin

JUNE 6, 2023

Leadership Skills Training: Use ChatGPT to design modules focusing on developing leadership skills such as decision-making, team management, and effective communication. Etiquette and Manners: Implement role-play scenarios to instil proper table service etiquette, politeness, and respectful communication with customers.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

MBB Hospitality

MAY 15, 2024

This article explores key trends that new franchisees and seasoned operators should monitor to ensure sustained growth and relevance. Commitment to Sustainability Environmental responsibility is increasingly becoming a core part of franchise operations.

Franchising 52

Franchising Franchise Innovation Loyalty Program 52

Cheetah

APRIL 13, 2021

With this app, business owners could reduce the time it takes to manage inventory from 2 hours to 5 minutes per day, lower waste and increase cash flow. Operational excellence is a philosophy that embraces a problem-solving and leadership mindset to create sustainable improvement within an organization. So we improved.

Operations 78

Operations Food Truck Food Supply Small Business 78

Apicbase

JANUARY 28, 2025

Delays or cuts in investments for sustainability and innovation due to financial pressures. Reducing food waste is one of the most impactful but often overlooked strategies. Portion control and waste-tracking tools help minimise losses and create sustained savings. When Will the Autumn Budget 2024 Take Effect?

2024 52

2024 Waste Inventory Hospitality 52

Aaron Allen & Associates

JUNE 25, 2024

Increase Efficiency: By rethinking your kitchen’s design, you can reduce food preparation times, minimize waste, and enhance overall productivity. Continuous Improvement: Post-deployment, we provide ongoing support and adjustments to ensure sustained efficiency and profitability. Why Reconfigure Your Kitchen Now?

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

Restaurant365

SEPTEMBER 24, 2020

California Fish Grill has been preparing delicious, healthy, and sustainable seafood for discriminating restaurant guests since 1998. All of the chain’s 34 locations are committed to not only a great tasting menu, but also serving seafood that is always responsibly sourced and sustainable.

Cash Management 60

Cash Management Food Demo Point of Sale 60

Aaron Allen & Associates

JULY 14, 2022

What types of inventory management systems should we introduce to reduce waste? Innovation need not always be costly — done well, it delivers far more than the investment required (and can pay back as fast as price increases but with far more sustainability for brand value). Are we doing everything we can to reduce food costs ?

Innovation 59

Innovation 2022 Pricing Food Supply 59