Modern Restaurant Management

MAY 9, 2025

To learn more about how restaurant operators can best set themselves up for the upcoming summer season, Modern Restaurant Management IMRM) magazine reached out Kevin Bryla, Chief Marketing Officer, SpotOn. With handhelds, your team is able to spend more time serving guests, instead of going back-and-forth between tables and the POS station.

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Outdoor Mobile Ordering Loyalty Program Fast Casual 251

Modern Restaurant Management

APRIL 17, 2025

"We've also seen a significant shift in how restaurants handle guest commitments," Tock CEO Matt Tucker told Modern Restaurant Management (MRM) magazine. "Pre-pandemic, He saw an opportunity to create a platform that better served restaurants. At Tock, we create solutions to address the industry's toughest problems.

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Reservations Fine Dining 2024 2023 251

Modern Restaurant Management

MARCH 27, 2020

Customer discounts and free sandwiches for healthcare workers are just two of the ways that the barbeque brand is showing its genuine care and appreciation for the communities it serves. The first is to help the communities we serve retain a sense of normalcy. Mighty Quinn’s Barbeque has certainly felt the pinch.

Healthcare 536

Healthcare Social Media Online Ordering Website Management 536

Restaurant Business

JUNE 13, 2025

She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here. Get today’s need-to-know restaurant industry intelligence.

Operations 208

Operations Leadership 2025 Fast Casual 208

Modern Restaurant Management

MARCH 30, 2021

A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday and Thursday.

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Modern Restaurant Management

OCTOBER 23, 2024

Modern Restaurant Management (MRM) magazine connected with Mike DiBeneditto, CEO of Golden Waffles, to learn about "waffle-omics" and how the breakfast staple can be a strategic menu asset for restaurant operators. . There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

DECEMBER 18, 2020

Modern Restaurant Management (MRM) magazine visited with Tap 42's VP of Development Alex Rudolph at the Aventura location just prior to the pandemic. Tap 42 was among the first concepts in South Florida to combine signature architectural design with a chef-driven menu, extensive craft beer list, and handcrafted beverage program.

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Leadership Magazine Online Ordering Outdoor 433

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer.

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Social Media Customer Experience Email Marketing Loyalty Program 251

Modern Restaurant Management

DECEMBER 22, 2020

Prepare a complete, even exhaustive, list of all awards you and your restaurant or business has received from being ranked on magazine or industry Top 10, 50, 100 lists or Best of lists to recognition as Execs and Companies to Watch to being named as the Most Innovative Solution for the year or industry, and more.

Employee Relations 547

Employee Relations Small Business Food Supply Leadership 547

Modern Restaurant Management

FEBRUARY 5, 2025

This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. When polled on which of the classics will be on their tables, only 17 percent shared that they were not sure about what they’d be serving.

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Food Order 2024 Delivery Sports 309

Modern Restaurant Management

APRIL 29, 2025

. “Restaurant owners are juggling a myriad of challenges, including rising food and labor costs and shifting consumer expectations,” Akhil Kuduvalli Ramesh – Yelp’s Senior Vice President, Product, told Modern Restaurant Management (MRM) magazine.

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Operations Front of House Seating Reservations 221

Modern Restaurant Management

DECEMBER 3, 2024

To learn what restaurant operators can do to provide a better guest experience and maximize profits this holiday season, Modern Restaurant Management (MRM) magazine reached out to Matt Tucker, Head of Tock. What should operators take away from these results? Operators should feel optimistic heading into this holiday season.

Reservations 221

Reservations Book Customer Experience Dine-in 221

Modern Restaurant Management

AUGUST 25, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc.

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Seasonal Menu Outdoor Customer Service Catering 493

Modern Restaurant Management

DECEMBER 18, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. From the types of dishes offered to how we serve our guests—dine-in, takeout, or delivery—operators must meet customers wherever they are.

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2025 Social Media Loyalty Program Customer Experience 419

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.

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Fast Casual Front of House Back of House Leadership 170

Restaurant Business

JUNE 11, 2025

Wendy’s launched a 100 Days of Savings summerlong promotion, serving up a variety of deals through its app. She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Sign up here. Get today’s need-to-know restaurant industry intelligence.

Fast Casual 158

Fast Casual Cash Management Retail Leadership 158

Modern Restaurant Management

OCTOBER 24, 2022

Of all Yelp restaurant categories that saw an increase in inflationary experiences, a quarter of them serve Asian cuisine, with a 24 percent average increase of inflation mentions from Q3 2021. “This could be driven, in part, by ongoing supply chain issues impacting the costs of materials for these businesses.

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Fast Casual Food Supply 2021 2022 455

Modern Restaurant Management

FEBRUARY 27, 2025

We serve traditional food from different countries – including Venezuela, Spain, and more – on a bed of French fries, allowing our guests to get a taste of many different cultures at one incredible restaurant,” explained Jesus Araque, Owner and CEO of I Heart Fries. Why you wanted to franchise. What makes it scalable?

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Franchise Franchising Social Media Influencer 221

Modern Restaurant Management

MARCH 13, 2025

” To learn more about the ICE's past, present and future, Modern Restaurant Management (MRM) magazine reached out to Smilow. In this program there is a lot of attention paid to sustainability, including the ethos that what you choose to cook, serve and eat, can have an impact on the environment and planet.

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Education 2000 Sustainability 2015 251

Modern Restaurant Management

FEBRUARY 11, 2025

” To delve more into the process of eliminating seed oils, Modern Restaurant Management (MRM) magazine quizzed Daniella Voysey Olson, Chief Growth Officer. We’re proud to lead the charge and redefine what health-focused dining at scale looks like.”

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Social Media 2022 Sourcing Menu 251

Modern Restaurant Management

APRIL 15, 2024

“By integrating bee-friendly practices into our culinary endeavors, we aim to make a positive impact on both the environment and the quality of the food we serve.” “One in three bites of food depends on pollinators.”

Sustainability 473

Sustainability Education Training Social Media 473

Modern Restaurant Management

JUNE 13, 2025

Modern Restaurant Management (MRM) magazine connected with Clint Hughey, Snooze’s Director of Impact, to learn how the Change Maker role is one of the most essential at Snooze. In many ways, the Change Maker serves as an extension of our management team support system, similar to a supervisor or a future manager.

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Sustainability Loyalty Program Food Supply Leadership 221

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.

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Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

MARCH 6, 2025

To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky. Consequently, in hospitality design, any material must serve these dual purposes. How did this project come about, and what was the process?

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Design Recycling Sustainability License 251

Modern Restaurant Management

MARCH 23, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Chicken Counci l also mentioned that 2020 saw a seven-percent rise in the number of chicken wing servings from restaurants compared to 2019. Demand for To-Go.

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2019 2020 Magazine Consumer Goods 493

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. For restaurateurs, the message is clear: in 2025, your space is no longer just where food is prepared and served.

Fast Casual 251

Fast Casual Customer Experience Design 2025 251

Modern Restaurant Management

JANUARY 14, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The quality of the packaging you chose should match the quality of the food you are serving. Instead of single-serve beverages, imagine selling mojitos by the gallon?

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Management Management Food Supply Customer Experience 414

Modern Restaurant Management

NOVEMBER 4, 2024

They are open and serving customers as usual. " Bhalla also told Modern Restaurant Management (MRM) magazine that outstanding bills have been falling into the past due category for the last 12 months. " ’s Chapter 11 process.

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2024 Point of Sale Franchise Franchising 221

Restaurant Business

JUNE 12, 2025

Serve Robotics, a rival delivery company backed by Uber and chipmaker Nvidia, raised $86 million of its own late last year. The bots also eliminate clutter in the restaurant and are more punctual than humans, according to the company. And customers don’t have to tip. They’re also emission-free, which reduces their impact on the environment.

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Delivery Leadership Advertising 2025 169

Modern Restaurant Management

DECEMBER 22, 2022

Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants. The AI-driven platform incorporates robotics, machine learning, computer vision and data analytics.

2023 471

2023 Front of House Back of House 2022 471

Modern Restaurant Management

MARCH 25, 2021

Modern Restaurant Management (MRM) magazine interviewed Linardi about the digital restaurant experience, contactless payment and more. Clover serves hundreds of thousands of small businesses across the country. Is there any resistance to contactless now? How did Clover work to help restaurants pivot during the pandemic?

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

JUNE 24, 2024

Guests will gravitate towards an establishment that has food on the menu that serves a purpose, supports something or someone local, or just all around appeals to what they enjoy. What is the process of coming up with new trends? For me storytelling is as important as the food and plating.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

NOVEMBER 15, 2024

“Our new store design marks a pivotal moment in our brand’s evolution, serving as a cornerstone for our growth and the next chapter of our journey,” said Tony Libardi, Co-CEO & President of Marco’s Pizza. Overall, how long of a process was the redesign and what were problems it helps resolve?

Mobile Ordering 221

Mobile Ordering Design Customer Experience Online Ordering 221

Goliath Consulting

MAY 19, 2020

According to Daniel Smith, writer for QSR Magazine, “technology is playing a prominent and escalating role in catering. A workplace food program that brings in a different pop-up restaurant to serve as the office lunch vendor each day. Serves in 15 cities, see reference: • Connects employees in office buildings with local restaurants.

Catering 378

Catering Social Media Online Ordering Loyalty Program 378

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

JANUARY 20, 2021

During COVID-19, phishing scams have increased 50 percent, according to Security Magazine. Even though some states don’t require you to inform impacted customers, honesty will serve you better in the long run. Knowledge of the enemy is important in any battle, and fighting to protect customer data is no different.

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Insurance Loyalty Program Small Business Mobile Ordering 474

Modern Restaurant Management

MARCH 25, 2021

The pandemic pivot is a main topic of conversation in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Carl Howard, President and CEO of Fazoli’s. ” A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday and Thursday.

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