Modern Restaurant Management

SEPTEMBER 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. Need to make menu changes?

Supplies 493

Supplies Seasonal Menu Back of House Delivery 493

Modern Restaurant Management

JUNE 24, 2024

The rising cost of ingredients and an ongoing commitment to sustainability is the driving force behind the Low-Waste Menu trend which encourages resourcefulness to reduce waste and maximize ingredient usage. Some operators add a seasoning packet to their fries in order to create their own flavors by shaking them in the bag.

Seasonal Menu 472

Seasonal Menu Social Media 2024 Waste 472

Restaurant Business

JUNE 11, 2025

The convenience-retailing giant on Wednesday announced a Craveables Value Menu, pitting it in head-to-head competition with fast-food chains also looking to win consumers over with low prices. Wendy’s launched a 100 Days of Savings summerlong promotion, serving up a variety of deals through its app. By Heather Lalley on Jun.

Fast Casual 172

Fast Casual Cash Management Retail Leadership 172

Modern Restaurant Management

JUNE 22, 2022

Modern Restaurant Management (MRM) magazine caught up with co-owner Stuart Snyder to discuss the Southwest Harbor, Maine landmark’s past, present and future. What are the key challenges and advantages of being a seasonal business? Beal’s Lobster Pier is celebrating its 90th anniversary this summer.

Seasonal Menu 476

Seasonal Menu Food Truck Consumer Goods Customer Experience 476

7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. It is affected by seasonality, market prices, and even pop culture. It all depends on the kind of restaurant and what's on your menu.

Food 370

Food Seasonal Menu Inventory Pricing 370

Modern Restaurant Management

AUGUST 18, 2023

. “We can create wide open floor plans, serve hors d’œuvres to large groups, or set the tables for communal dining. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. To learn more, Modern Restaurant Management (MRM) magazine quizzed Brian and Amanda Light.

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Growing menu innovation and healthy fast food further drive the growth of the market. billion in 2024 and is anticipated to rise at a CAGR of 3.74

Fast Casual 252

Fast Casual Food Point of Sale Mobile Ordering 252

Modern Restaurant Management

MAY 24, 2023

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. To learn more, Juliana Kerschen and Rachael Snow Barry of The Johnson Studio answered questions from Modern Restaurant Management (MRM) magazine.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Modern Restaurant Management

MARCH 8, 2023

Images of a cocktail on a friend’s Instagram feed can be the catalyst for that consumer checking out a restaurant’s Instagram profile and then tapping through to a website to check out the menu. They want their desserts to gleam like magazine ads. Can they escape into the menu and imagine what they might order?

Social Media 451

Social Media Customer Experience Website Management Customer Service 451

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. . Magazine: [link].

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Modern Restaurant Management

JANUARY 13, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. “The Beyond Meat Taco and Beyond Beef offer our guests even more protein options for our classic menu items,” said Edithann Ramey, Chief Marketing Officer for On The Border.

Seasonal Menu 365

Seasonal Menu Beverage Food Order Marketing 365

Modern Restaurant Management

MARCH 13, 2020

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. So while it’s early in the season, open up patio and sidewalk space if you have it.

Front of House 501

Front of House Back of House Restaurant Law Food Safety 501

The Rail

MARCH 25, 2025

Explain the reasons behind the move whether it's to accommodate growing demand, enhance customer experience, or introduce new menu offerings. Engaging content like Instagram Reels or TikTok videos showcasing construction progress, new menu items, or even staff preparing for the move can make followers feel like they are part of the journey.

Social Media 130

Social Media Email Marketing Customer Experience Events 130

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

This final edition of Modern Restaurant Management (MRM) magazine's Research Roundup for 2024 features news of operator challenges and priorities, delivery trends, wages and hourly worker considerations. The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality.

Franchising 221

Franchising Franchise 2024 Mobile Ordering 221

Modern Restaurant Management

FEBRUARY 19, 2024

John told Modern Restaurant Management (MRM) magazine. "When " Each month has offered a new coursed menu and wine pairings that speaks to the current season and a bit of nostalgia featuring Purple Parrot classics such as Smoked Duck Spring Rolls, Lobster & Brie Bisque, and the Sweet Potato Blondie. ."

Fine Dining 277

Fine Dining Seasonal Menu Dine-in Magazine 277

Modern Restaurant Management

JANUARY 11, 2021

In this Q&A with Modern Restaurant Management (MRM) magazine, Madsen discusses how he switched careers to pursue a culinary dream, what brought him to Florida and what keeps him there, as well as his visions for building the brand. The quality and availability are really high – but it is seasonal.

Fast Casual 369

Fast Casual Casual 2013 Franchise 369

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. ” Restaurants in the U.S. ” Restaurants in the U.S.

Coaching 421

Coaching Point of Sale Customer Experience Retail 421

Modern Restaurant Management

MAY 7, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. Randy's Donuts Plans Aggressive Expansion.

Franchise 434

Franchise Franchising Sustainability Fast Casual 434

Modern Restaurant Management

AUGUST 19, 2020

Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. The Main Course. Creating a Face-Pay Network.

Kitchen Safety 516

Kitchen Safety Loyalty Program Delivery Customer Service 516

Modern Restaurant Management

MAY 28, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. “Despite the challenges of 2020, each franchise partner led with genuine love while serving all guests clean, organic food and beverage offerings." million guests.

Franchise 475

Franchise Franchising Fast Casual Loyalty Program 475

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. ” A Year of Challenges U.S. Additionally, 77.17 percent of its restaurants are independently owned.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. .”

Food Safety 528

Food Safety Mobile Ordering Online Ordering Kitchen Safety 528

EATER

OCTOBER 1, 2024

Serving up lemongrass pork at the Waldo Thai stand. Sporting the home team colors, Alex Martin, a human resources professional and a KC Current season ticket holder, and her parents, who were visiting from Texas, found their way to Joe’s Kansas City Bar-B-Q stand. Corner Kick Nachos served in a special edition KC Current bowl.

Sports 261

Sports Food Seasonal Menu Recruiting 261

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. Blue Duck Tavern (Washington, D.C.) – A farm-to-table dining experience emphasizing seasonal ingredients. Nearly 29 percent of U.S.

2025 221

2025 Loyalty Program 2024 Back of House 221

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. All locations will serve guests via delivery through a virtual kitchen facility. Virtual Barbecue Pit.

Franchise 476

Franchise Franchising Kitchen Safety Food Safety 476

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. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.

Beverage 259

Beverage 2021 Food Seasonal Menu 259

Modern Restaurant Management

FEBRUARY 16, 2023

Modern Restaurant Management (MRM) magazine asked Shanks about the brand's growth, compeition, loyalty, and social media savvy. Restaurant owners and chefs can sometimes get into the mindset of “I know everything” because they are so good at what they do, but they forget who they are ultimately serving – their customers.

Sustainability 461

Sustainability Social Media Customer Experience Consumer Goods 461

Modern Restaurant Management

MARCH 26, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. restaurants, serving Americans in all 50 states, and has continued feeding America through delivery, drive-thru, and pickup during the COVID-19 pandemic. Flynn Acquires Hefty Portfolio.

Franchise 430

Franchise Franchising Fast Casual Loyalty Program 430

Modern Restaurant Management

DECEMBER 3, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. The Jamba by Blendid system can serve a fresh smoothie in under three minutes and can process up to 45 drinks an hour and nine drinks simultaneously. MOOYAH Eyes Expansion.

Franchise 416

Franchise Franchising Catering Online Ordering 416

Modern Restaurant Management

NOVEMBER 4, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. to add Meatless Farm’s plant-based products to its menu. Protein Bar & Kitchen announces Beyond Meat as a new plant-based alternative on their menu in Chicago-area restaurants.

Fast Casual 281

Fast Casual Seasonal Menu Innovation Customer Experience 281

Modern Restaurant Management

JUNE 17, 2021

Augustine, Florida, a new self-serve store in Bayonne, New Jersey, focused on catering with a late-night walk-up window, and a counter-service store in Navarre, Florida, that will appeal strongly to tourists. "This The Mexican quick serve segment is definitely the place to be,” said Dejbakhsh. The company has 12 new U.S.

Franchise 433

Franchise Franchising Food Truck Loyalty Program 433

Goliath Consulting

OCTOBER 27, 2020

Restaurants are taking advantage of this trend and accenting the flavors of fall in their menus. Take Bonefish Grill, for example, serving Grilled Swordfish & Pumpkin Ravioli with a Fresh Apple Martini made from house-infused apple cinnamon vodka, ginger liqueur, honey and apple juice (2). Reference: (1) [link]. (2) 2) [link]. (3)

Consumer Goods 389

Consumer Goods Email Marketing 2021 Food Supply 389

EATER

OCTOBER 28, 2022

Bafflingly for a city which prides itself on its seasonal, grower-guided, zero waste credentials, there were no Green Stars awarded, which highlight restaurants at the forefront of sustainability. No Vancouver restaurants achieved two- or three-star ratings. Surprisingly that’s exactly what has happened, with cozy boltholes such as St.

Fine Dining 261

Fine Dining Back of House Casual Social Media 261

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 482

2020 Influencer Point of Sale Food Safety 482

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. We also anticipate restaurants will be more cautionary when it comes to menu offerings. Supply chain issues are forcing restaurants to re-evaluate their menu options. Intuitive technology will finally serve employees.

2022 451

2022 Food Supply Back of House Kitchen Safety 451

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Visit your local Dickey’s and let our experienced pitmaster help you pick out your fan-favorite BBQ menu items for your Big Yellow Box. 24 pickles and 24 onions served as a relish tray.

2023 252

2023 Menu Back of House Seasonal Menu 252