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.
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].
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
AUGUST 18, 2023
Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. Drawing on 50 years of contracting experience and inspiration from naval ships, Wesp built the two tables out of 1,500 individually-cut inlays from the building’s original wood floors. They truly are a marvel.
Modern Restaurant Management
MARCH 8, 2023
It seems like no one goes out to eat anymore, but maybe today’s consumers are just looking for something new. Although consumers have returned to restaurants in gradually increasing numbers, behavior around eating out has changed. The act of dining out is increasingly tied to people’s social media presence.
Modern Restaurant Management
OCTOBER 8, 2020
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Have you ever wondered how, despite changing climates and seasons, the same leafy greens you use in your menu items are available year-round? In 2019, the U.S. In 2019, the U.S.
Modern Restaurant Management
JULY 12, 2023
Key takeaways include: More than half of consumers surveyed (51 percent), felt that independent restaurants have been impacted the most by not having enough staff to take orders, cook food, and handle deliveries – followed by major chains (36 percent) and mid-sized regional restaurants (14 percent).
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? We go out of our way to explain to guests the seafood and lobster pricing.
Expert insights. Personalized for you.
189 
Let's personalize your content