Modern Restaurant Management

SEPTEMBER 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. In many cases, operators have pared down their menus in order to cut back on costs while still serving their guest favorites. Stay Alert. Alter Course if You Need To.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Restaurant Business

JUNE 17, 2025

17, 2025 Facebook Twitter LinkedIn Greenlanes have no dine-in seating. He’s a “healthy investor” in the salad chain, who often serves as a brand ambassador, popping in to work the window. “We Side salads are served in a large drink cup that fits into a car cup holder, inviting guests to add dressing and shake to toss.

Fast Casual 158

Fast Casual Leadership Mobile Ordering Casual 158

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 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

MARCH 25, 2021

Modern Restaurant Management (MRM) magazine interviewed Linardi about the digital restaurant experience, contactless payment and more. For smaller restaurants unable to have diners on premise, or those with reduced seating capacity, being able to facilitate online ordering is a prerequisite to keeping their doors open.

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

APRIL 22, 2020

Modern Restaurant Management (MRM) magazine spoke with Benchmark CEO David Parker their efforts. It also may serve as a way to distinguish their operation from others. How do we keep them strong so that when restaurants reopen, wineries, importers and distributors will be able to step right in and serve this vital customer base?

Retail 411

Retail Seating Customer Service Supplies 411

Restaurant Business

JUNE 11, 2025

Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. Alongside the new menu, the chain has developed a new restaurant design that will serve as a blueprint for future openings.

Fast Casual 180

Fast Casual Front of House Back of House Leadership 180

Modern Restaurant Management

DECEMBER 14, 2022

Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. In what ways are robots enhancing restaurants and serving as problem solvers? Robin Zheng.

Front of House 450

Front of House Customer Service Customer Experience Entertainment 450

Modern Restaurant Management

JULY 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.

Menu 493

Menu Food Supply Food Order Supplies 493

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Modern Restaurant Management

MARCH 10, 2020

” Bo Peabody – Co-Founder and Executive Chairman of restaurant reservation and rewards app Seated, Board member of Boqueria Restaurants, and Co-Owner of Mezze Restaurant Group , told MRM magazine. "Companies At Seated, we are considering offering links to delivery apps for our restaurant partners that request it."

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Modern Restaurant Management

FEBRUARY 12, 2021

Align the overall website design with your restaurant concept and the type of food you serve, as well as with the atmosphere in your restaurant. As a survey from the Restaurant Magazine showed, around 80-85 percent of reservations come through a website and 47 percent of them originate from a mobile phone.

Design 520

Design Online Ordering Mobile Ordering Reservations 520

Restaurant Business

JUNE 5, 2025

Konro is a Japanese-inspired concept known for a 10- to 14-course tasting menu, served at a chef’s counter with only 10 seats. Eater reported that he later sued his ex-wife for damaging his reputation.

Fast Casual 143

Fast Casual Leadership 2025 Loyalty Program 143

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. How many projects have you collaborated on with Pagliacci Pizza?

Back of House 419

Back of House Design Fine Dining Customer Experience 419

7 Shifts

MARCH 10, 2021

A successful business plan covers everything from the food you’ll serve to how your restaurant will look and how you want your customers to feel. Expand or Remodel Expanding your restaurant's outside seating area with a deck, patio or tent, could bring you real financial benefits. Get a pulse on your local customer base.

Management 370

Management Management Small Business Email Marketing 370

Modern Restaurant Management

APRIL 20, 2020

Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment. Can a bartender also work the floor and serve?

Customer Service 459

Customer Service Training Front of House Dine-in 459

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. Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

7 Shifts

NOVEMBER 1, 2022

Maybe it's how you cook or serve the food, like at Benihana. Google then collects all the info on nearby restaurants and their websites, serving up the most relevant search based on this person's location. Better yet, dig for your local newspaper or magazine contacts and send it to them directly!

Seating 221

Seating Email Marketing Marketing SEO 221

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. The project will feature three types of bars, which can be seen as three types of experiences for the residents. In addition there is also a poolside bar.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

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. The study reveals that the U.S. beer industry supports 2.42 ” In total, beer supports: More than 43,000 U.S. farming and agricultural jobs, which is almost 1.6

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

EATER

AUGUST 31, 2022

Justice asked her Instagram followers what they wanted to see at HAGS, and responses piled in: soft lighting, calming music, seat warmers. A lot of other people were woken up to that reality: I’m not served by my bathroom experiences, and it would be so easy to serve people better,” Justice says.

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Sit down restaurants need to take a seat and pay attention.

2020 450

2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

AUGUST 5, 2020

The bites will also be served with the option of twelve different dips, along with regular or sweet potato Tyga Tots, chocolate chip cookies, and beverages. ” Aron most recently served as the Australian CEO & Country Manager for Deliveroo from 2015 to 2020, helping grow the company into 500 cities and 13 countries during his tenure.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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. “Our guests continue to demand access to truly healthy and delicious food and beverage products are served with smiles and speed." and worldwide.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

JUNE 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic trends, the rise of the cautious consumer and the takeout shakeout. When it comes to what people most miss about dining in restaurants, they miss most: Not having to cook and serve the meal: 64 percent. Restaurant Sales Velocity.

2020 324

2020 Food Safety Online Ordering Point of Sale 324

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 414

Franchise Franchising Catering Online Ordering 414

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 474

Franchise Franchising Kitchen Safety Food Safety 474

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 431

Franchise Franchising Food Truck Loyalty Program 431

Modern Restaurant Management

OCTOBER 22, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Contactless ordering and delivery, curbside pick-up and socially distanced patio seating are just a few of the amenities featured at Holsom that balances safety and convenience of its guests.

Franchise 385

Franchise Franchising Kitchen Safety Loyalty Program 385

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? There are only so many seats a given area can support. Here are their responses. Click here for part two.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

Modern Restaurant Management

JUNE 12, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. From food preparation to the seating and interaction with staff, Taffer’s Tavern will be a worry-free dining experience.” ” Taffer's Tavern Inks Multi-Unit Deal.

Franchise 420

Franchise Franchising Food Safety Kitchen Safety 420

EATER

OCTOBER 15, 2020

To fill seats, restaurants must at least figure out this basic-but-important challenge in appealing to diners: keeping the food warm. And while ensuring customers are comfortable and are being served warm food is a priority, she’s also concerned about staff. “I I can’t expect my staff to bundle up and run out there,” she said.

Outdoor 301

Outdoor Dine-in Food Order Customer Experience 301

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. “This is an exciting year for us and we can’t wait to celebrate with the community that we have had the pleasure of serving for two decades,” Abe Ng said.

Brewery 348

Brewery Design Food Supply Equipment 348

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 474

Franchise Franchising Fast Casual Loyalty Program 474

EATER

OCTOBER 1, 2024

The couple eventually married and she convinced him to move back to Arkansas, where, in 2010, they opened a food truck serving crepes and galettes, among other French casual fare. Seats go quickly, so make a reservation early. The truck was an instant hit and is still worth a stop for buckwheat crepes, either sweet or savory.

2011 261

2011 Food Truck Hotels Seasonal Menu 261

Modern Restaurant Management

MARCH 13, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Duff & Phelps acted as exclusive financial advisor to DRH and Dykema served as legal counsel. DLA Piper served as legal counsel for ICV in connection with the transaction.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

EATER

OCTOBER 26, 2021

Bar Clemen’s serves tapas and plates of seafood. Nearby, along the edge of the market, Direkte serves tasting menus of at least seven dishes and two desserts to just eight seats. to snag a seat. Go for an early lunch (in Barcelona that means around 1 p.m.) Mercat de la Llibertat. to 8:30 p.m. Monday through Friday, 8 a.m.

Marketing 284

Marketing White Paper Back of House Bar 284