Modern Restaurant Management

MAY 14, 2024

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus.

Sustainability 472

Sustainability FOH BOH Take-out 472

Modern Restaurant Management

APRIL 9, 2025

For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Sustainability is no longer a “nice-to-have” – it’s a must. We focus on responsible sourcing and operational efficiencies that minimize waste.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

OCTOBER 16, 2024

These collective issues lead to a challenging environment, affecting not just the individual restaurants’ ability to compete fairly but also harming their long-term sustainability and profitability. What are some common fraud activities you are seeing that affect restaurants? What factors are fueling food-app fraud?

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

NOVEMBER 20, 2024

To gain insights on what operators can do to prevent outbreaks, Modern Restaurant Management (MRM) magazine turned to Christine Schindler, CEO and Co-Founder of PathSpot, a digital health and safety system designed to effectively eliminates the spread of foodborne illness throughout the entire food cycle. Foodborne pathogens like E.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

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. This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers.

2022 251

2022 Social Media Sourcing Menu 251

Modern Restaurant Management

MARCH 24, 2025

To learn more, Modern Restaurant Management (MRM) magazine reached out to Kadecia Ber, Yelp’s advertising trends expert. Consumers are being more intentional with their spending, and brands that deliver both quality and affordability are seeing sustained growth and expansion. What surprised you about the results?

2024 221

2024 2023 Customer Experience Pricing 221

Modern Restaurant Management

MARCH 1, 2024

To promote sustainability and help reduce meat consumption, Mush Foods introduced 50Cut, a mushroom mycelium blend to the US market for chef use in meat, poultry, and fish dishes. To learn more, Modern Restaurant Management (MRM) magazine reached out to Mush Foods Culinary Director AJ Schaller.

Sustainability 474

Sustainability Allergens Workshop Sourcing 474

Modern Restaurant Management

DECEMBER 22, 2022

Modern Restaurant Management (MRM) magazine connected with Anne McBride, Vice President of Programs, James Beard Foundation, to gain additional insights into the findings. . The central role that restaurants play within their communities buoys most chef-owners and provides a huge source of optimism for 2023.

Food Supply 473

Food Supply 2023 Fine Dining Fast Casual 473

Modern Restaurant Management

AUGUST 22, 2024

Local restaurants aren’t going to match the ingredient cost level that a big chain can bring to the table, but they can use solutions that increase product sourcing speed, diversity, and flexibility so they can still run rings around the big guys." "People tend to go to fast-food restaurants for the speed and lower price point.

Allergens 402

Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

JANUARY 10, 2023

Modern Restaurant Management (MRM) magazine quizzed the sweetgreen team to learn a bit more about the brand's latest innovation. How does a drive-thru fit in with sweetgreen’s mission and sustainability efforts? Why put in a drive-thru and why now? How does sweetlane differ from traditional drive-thru’s?

Website Management 449

Website Management Customer Experience Food Order Online Ordering 449

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. 1 Other top trends identified in the report include Irresistible Vegetables, Local Abundance and The New Sharing.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

JANUARY 2, 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 2024. Initially seen as symbols of sustainability, they are now appreciated primarily for their performance and features. How was the food sourced or produced?

2024 493

2024 Food Safety Fast Casual Insurance 493

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?” Consumers are also becoming more conscientious about sustainability, which is primed to disrupt the restaurant business.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

APRIL 20, 2023

The team thoughtfully sourced woven window lights to honor the rich tradition of weaving found in local Native American culture. Modern Restaurant Management (MRM) magazine learned more about the project from Richard Floisand, co-founder, aia, leed ap and Allison Hogue, co-founder, aia, ncarb.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

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. For restaurants, sourcing from these local markets offers a way to support regional producers while differentiating their menus with unique, high-quality ingredients.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

FEBRUARY 10, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

MARCH 11, 2025

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines."

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. Sustainability Is Increasingly Important to Customers, Even in a Struggling Economy. Financial Trends Insights.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

APRIL 29, 2021

Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. He got creative on how to source employees. However, to build a sustainable restaurant in the new roaring 20's, and to be able to pay a real livable wage, it needs to happen sooner than later."

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

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 481

2020 Influencer Point of Sale Food Safety 481

EATER

JANUARY 8, 2024

Although he acknowledges that “the word ‘catering’ is attached to, like, a chef with a dish on Sterno,” Herrera says that the dinners have provided a valuable source of income. I think more and more chefs are shifting into [private work], because working in a restaurant is — I don’t think it’s sustainable long-term,” Herrera says.

Catering 310

Catering Customer Service Point of Sale Social Media 310

EATER

NOVEMBER 12, 2020

Factor in the need to put together an elaborate meal, and stress is inevitable — especially when it comes to sourcing a turkey. Over the five years she’s been ordering turkeys for the magazine, she estimates she’s bought roughly 100. If you’ve never been in charge of the bird before and have no idea where to begin, don’t fret.

Online Ordering 261

Online Ordering Ordering 2009 Food Order 261

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. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. For part one, click here. Your CPA can help with this.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

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. There is an increasing demand for healthier menu options, including plant-based dishes, organic foods, and sustainable sourcing.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

JUNE 27, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. The research also highlights the sustained momentum of loyalty program usage.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

MAY 3, 2023

Flavor Contrast Ingredients Modern Restaurant Management (MRM) magazine caught up with Brandon Collins, Corporate Executive Chef, Unilever Food Solutions North America to learn more about future menus. How important is sustainability to restaurants and guests? Why was it decided to host a conference on future menus now?

Menu 221

Menu Seasonal Menu Food Supply 2023 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. Honesty in the food means being able to surprise and stimulate the senses by using fresh locally and sustainably sourced product combined, juxtaposed and paired in unexpected ways.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

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. Now, 20 years later, Sushi Maki has 22 locations throughout South Florida and an impressive relationship with Whole Foods Markets providing sustainable seafood sushi.

Brewery 348

Brewery Design Food Supply Equipment 348

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Had a primary source of income in the restaurant industry for the last year. restaurant employees financially impacted by the coronavirus crisis.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Additionally, these software platforms have been critical in helping companies strategically source raw materials effectively. In addition, there is an increasing emphasis on sustainability with our restaurant customers.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. With growing awareness of climate change and sustainability, some restaurants were seen as lagging in adopting eco-friendly practices and minimising their carbon footprint. Here are some of their insights.

2023 492

2023 Loyalty Program Mobile Ordering Consumer Goods 492

Modern Restaurant Management

APRIL 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. 78 percent of female teens use online influencers as a source of discovery for beauty brands and trends. March Sales Decline. percent in March.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

Modern Restaurant Management

JANUARY 8, 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 2024. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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. Reframing Restaurant Loyalty : With profit margins still slim, discount-based loyalty programs are no longer a sustainable option for operators.

2025 221

2025 Loyalty Program Back of House 2024 221

EATER

JULY 28, 2022

The épicerie can be traced back to the Middle Ages when it defined a small shop specializing in spices sourced from around the world (“épices” means spice). Pichon also warns that some stores posturing as épiceries actually source their goods from Rungis, the world’s largest food market wholesaler on the outskirts of the capital. “If

Small Business 261

Small Business Consumer Goods Sourcing Food Order 261

Modern Restaurant Management

DECEMBER 19, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Notably, significant changes were made to how the NFL Sunday Ticket is distributed, with YouTubeTV handling residential sales, a new company, Everpass, managing commercial rights, and DirecTV remaining the distribution source.

2023 294

2023 Front of House Customer Experience Customer Service 294