Modern Restaurant Management

JULY 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When is the last time you costed out your recipes?

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Modern Restaurant Management

APRIL 8, 2025

While overall interest in AI-driven restaurant features remains low, loyalty is increasingly influenced by personalized promotions, according to the Summer 2025 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.

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2025 Fast Casual Consumer Goods Seasonal Menu 417

Modern Restaurant Management

MARCH 2, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Restaurant menu prices continue upward as the U.S. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory?

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Pricing Menu Food Supply Waste 487

Modern Restaurant Management

JANUARY 17, 2025

There is an opportunity for restaurant operators who want to embrace the GLP-1 movement by focusing on portion sizes and crafting "GLP-1-friendly”menu items, Sally Lyons Wyatt, global executive vice president and chief advisor, Circana, told Modern Restaurant Management (MRM) magazine. "By

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Beverage Magazine Education Retail 410

Modern Restaurant Management

MARCH 12, 2024

To reduce menu confusion and minimize price sensitivity, Ori’Zaba’s Scratch Mexican Grill recently rolled-out a rengineered and easier-to-read menu. The Ori’Zaba team told Modern Restaurant Management (MRM) magazine they watched people walk in and have a physical reaction to the three pricing tiers.

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Menu 2001 Franchise Franchising 449

Restaurant Business

JULY 2, 2025

Egg-cellent news…as of June 2, the egg surcharge is officially off the menu,” Georgia-based Waffle House wrote on X. The surcharges came atop years of menu price hikes that have frustrated consumers and hurt restaurant traffic. Thanks for understanding!” But supply has bounced back in recent months, bringing prices back down to earth.

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Pricing Back of House Fast Casual 2025 242

Restaurant Business

JULY 9, 2025

From elevated comfort food to trending global flavors, operators are using Philly in inventive ways that bring signature flavor and premium texture to the menu. 09, 2025 Facebook Twitter LinkedIn Kraft Heinz Versatile, consistent, and built for culinary creativity, Philadelphia Cream Cheese is The Original that chefs trust to do it all.

Leadership 254

Leadership Back of House 2025 Food Supply 254

Restaurant Business

JULY 3, 2025

Click here to complete your profile Multimedia The summer of spritzes Oysters and value meals trend on summer menus Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance The chicken wars enter a new phase The Latest Operations Week in Review: McDonald’s new burger, Luckin’s U.S.

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Leadership Mobile Ordering 2025 Online Ordering 267

Modern Restaurant Management

JANUARY 6, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. SONIC® Drive-In is introducing a new Under $2 Craves menu. Available at SONIC locations nationwide, the new menu features classic SONIC favorites including the Jr. Golden Menu. Green January.

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2023 Menu Mobile Ordering Coupons 369

Restaurant Business

JULY 2, 2025

Fast-casual Condado Tacos—which prefers calling itself “next-gen casual”—has long had a bar program with a selection of conventional margaritas and beers to go with its Mexican-style menu and vibe. But those same margaritas had been on the menu since 2014 when the bar, so to speak, was set a bit lower. By Patricia Cobe on Jul.

Fast Casual 239

Fast Casual Beverage Back of House Leadership 239

Restaurant Business

JUNE 20, 2025

The chain has kept its menu prices lower than inflation, and it has invested in other limited-time specials, such as its popular Never-Ending Pasta Bowl, in an effort to appeal to price-conscious consumers. It plans to keep prices down while also adding more lower-priced items to the menu. “If and get a free chilled meal to take home.

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Delivery Fast Casual Leadership Point of Sale 238

Modern Restaurant Management

APRIL 1, 2025

To gain a legal perspectve on the potential significance of these tariffs, Modern Restaurant Management (MRM) magazine reached out to Brad Berkman , attorney in the Hospitality, Alcohol and Leisure Industry Group at Greenspoon Marder. Most of these increases in costs will be passed on to the consumer by higher menu prices.

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Bar Point of Sale Consumer Goods Back of House 282

Modern Restaurant Management

DECEMBER 11, 2024

." That's what Jason Cortellesso, Partner & Creative Director at Sport & Leisure , told Modern Restaurant Management (MRM) magazine when discussing the merch program at his latest estabilshment in East Greenwich, Rhode Island that is seeing people to line up before they open on drop days to get their hands on the items.

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Merchandise Sports Social Media Seasonal Menu 419

Modern Restaurant Management

DECEMBER 4, 2024

Restaurant operators need to embrace menu and technological innovations in order to meet guest expectations this holiday season, according to the Fall/Winter Trend report: a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. "Our

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Seasonal Menu Mobile Ordering 2025 2024 251

Modern Restaurant Management

APRIL 15, 2025

. "Our survey shows that GLP-1 users are not pulling back from restaurant dining—in fact, they’re increasing their visits across all segments, particularly quick-service restaurants (QSRs)," Jana Zschieschang, Chief Brand Officer for Revene Management Solutions, told Modern Restaurant Management (MRM) magazine. "However,

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Dine-in Pricing Magazine Definition 275

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Profitability: Waffles are a low-cost, center-of-the-plate item and one of the most profitable breakfast item menu offerings.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

FEBRUARY 11, 2025

Health-driven brand True Food Kitchen transitioned its kitchens across all 46 locations in 18 states as well as its entire menu to become 100-percemt seed oil-free. As part of a multi-year shift, the brand exclusively uses avocado and olive oils, eliminating industrial seed oils from every ingredient of its 100-plus menu items.

Social Media 251

Social Media 2022 Sourcing Menu 251

Modern Restaurant Management

NOVEMBER 14, 2024

" Rose suggests operators should focus on better understanding and segmenting their loyalty program members to communicate their value-based menu innovations as well as new premium offerings. "They "Also, leveraging demographic data to augment loyalty programs and special offers was a critical factor in successful campaigns."

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Loyalty Program 2025 2024 Communication 251

Modern Restaurant Management

OCTOBER 30, 2024

. "Value is a broader tent than price, but price is an important value platform when consumers are faced with high inflation or a personal economic situation such as a job loss," Tim Fires, president of global foodservice at Circana, told Modern Restaurant Management (MRM) magazine. "We

Loyalty Program 251

Loyalty Program Consumer Goods Customer Experience Pricing 251

Restaurant Business

JUNE 17, 2025

Continue to Site >>> Menu C-stores are stealing fast-food tactics. And fast-food customers Listen to your daily news: RB Podcasts New episodes weekdays Restaurant Daily A Deeper Dive Menu Talk The Week in Restaurants Working Lunch More on this Topic Food C-stores are stealing fast-food tactics.

Food 275

Food Fast Casual Leadership Loyalty Program 275

Restaurant Business

JUNE 13, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains. It’s a unique spin on Southern comfort.

Operations 221

Operations Leadership 2025 Fast Casual 221

Modern Restaurant Management

MARCH 24, 2025

" Modern Restaurant Management (MRM) magazine asked Tang to take a deeper dive into technology and the drive-thru experience. You have more information about your menu, your restaurant, your employees, and your customers than anyone else. Exploit the competitive advantage in your proprietary data.

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Loyalty Program Mobile Ordering Coaching Customer Experience 305

Modern Restaurant Management

MAY 8, 2025

Modern Restaurant Managment (MRM) magazine reached out to Shannon O’Shields, VP of Marketing at Rubix, to learn more on how anti-texture is redefining mouthfeel, why it's so important , and what restaurants can do to capitalize on this growing trend. Creamy beverages are all the rage right now.

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Social Media Beverage Influencer Innovation 251

Restaurant Business

JUNE 25, 2025

Last year, the bakery-café chain began a comprehensive menu overhaul. The chain is in the process of shuttering all its fresh dough facilities , and shifting bread making to third-party bakers. As of early June, Panera Bread had 2,197 units, both company and franchised, in 48 states, Washington, D.C. and Canada.

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Leadership Fast Casual 2025 Casual 224

Restaurant Business

JUNE 23, 2025

Premium Food Taco Johns travels back to its West-Mex roots to spice up the menu Behind the Menu: Starting with its new Fiesta sauce and maximizing what’s already stocked in the pantry, the Mexican fast-food chain is driving flavor throughout its platform.

Leadership 194

Leadership Food Supply Kitchen Safety 2025 194

Restaurant Business

JULY 8, 2025

Meanwhile, on Tuesday the Detroit-based Little Caesars announced a “More for $9.99” menu, allowing customers to choose from a selection of bundled value offers. deals this week as fast-food pizza chains work to reverse stubbornly weak sales. deals this week as fast-food pizza chains work to reverse stubbornly weak sales.

Leadership 221

Leadership Point of Sale Fast Casual Email Marketing 221

Modern Restaurant Management

FEBRUARY 17, 2025

.” Guests are not really avoiding eggs due to bird flu concerns, Ed Powers, Director of Operations at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

NOVEMBER 1, 2022

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.

Fine Dining 473

Fine Dining Seasonal Menu Social Media 2022 473

Modern Restaurant Management

APRIL 14, 2025

To delve more deeply into the results, Modern Restaurant Management (MRM) magazine reached out to Hope Neiman, Tillster’s chief marketing officer. Kiosks should be installed in high-visibility, high-traffic areas, like near an entrance or by digital menu boards, to naturally guide guests into a self-service experience.

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Loyalty Program 2025 Mobile Ordering Fast Casual 332

Modern Restaurant Management

APRIL 28, 2022

The concern for eating out is fading, however, almost one-third still have apprehensions about going to a restaurant, according to new research conducted by Provoke Insights provided exclusively to Modern Restaurant Management (MRM) magazine. One-fifth of consumers rate menu price as poor.

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Food Supply Magazine Advertising 2022 471

Modern Restaurant Management

FEBRUARY 17, 2025

.” Guests are not really avoiding eggs due to bird flu concerns, Ed Powers, Director of Operations at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

FEBRUARY 16, 2022

Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. What are some best practices for restaurant owners to raise menu prices the right way?

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Cash Management Food Supply Seasonal Menu Social Media 518

Modern Restaurant Management

MARCH 11, 2022

. “In order to keep distribution costs in check, we partnered with our distributors and suppliers by being more flexible, consolidating delivery days, and allowing later delivery window times when needed,” Corporate Executive Chef, David Cox told Modern Restaurant Management (MRM) magazine. Creating guest loyalty is key."

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Pricing Customer Service Magazine Delivery 504

Restaurant Business

JULY 9, 2025

Here are some of the best ways you can use ancient grains on your menu. If you’re looking to incorporate international dishes into your menu, either to explore global themes or for educational food programs, ancient grain-based options are a great choice. To learn more, click here.

Operations 157

Operations Leadership Email Marketing 2025 157

Modern Restaurant Management

JUNE 16, 2025

"The menu implications are here and are impacting consumer demand," he said. "The ” “The volatile policy environment and the supply-chain effect is causing the entire food-away-from-home ecosystem to determine the impact on their financials. ."

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Supplies Operations Food Supply Consumer Goods 221

Restaurant Business

JUNE 24, 2025

Continue to Site >>> Menu Former Red Robin CEO G.J.

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Leadership Food Fast Casual 2025 228

Modern Restaurant Management

SEPTEMBER 28, 2020

Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. This ultimately influences your menu choices, because you may find that leaving certain meals off the menu will allow you to minimize leftovers.

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Operations Website Management Social Media Customer Service 553