Modern Restaurant Management

APRIL 30, 2025

. “‘Experience’ means different things to different groups,” Valerie McCartney, VP of Franchise Development at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. “Online ordering, whether through our own app or third party providers, continues to grow by leaps and bounds. and never dull or brown.

Design 221

Design Front of House Seating Back of House 221

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.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

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 13, 2025

” To learn more about the ICE's past, present and future, Modern Restaurant Management (MRM) magazine reached out to Smilow. Topics such as sustainability and induction cooking are top of mind in the industry—how does ICE respond to offer education to meet the needs of future chefs?

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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. Instead, we partner with responsible avocado oil and olive oil producers who use regenerative practices for a more sustainable, transparent food system.

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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. How does it dovetail with sustainability goals?

Fast Casual 251

Fast Casual Design Customer Experience 2025 251

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

MAY 14, 2025

MORE , or Movement to Organize for Restaurant Equity,, is led by industry veterans and seeks to address challenges from Diversity, Equity and Inclusion (DEI) under attack to economic instability, striving for a more equitable and sustainable future for the 12 million people employed in the nation’s second-largest private industry.

Website Management 221

Website Management Hospitality Sustainability Education 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 Customer Experience Customer Service 2025 371

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

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. But it also fast-tracked the adoption of technology and AI, setting small businesses up for smarter, more sustainable growth moving forward.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

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. While this was originally done to prevent the spread of germs, it is now seen as a sustainable way of cutting back on printing.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 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. Increased costs of sustainable packaging and adherence to government regulations contribute to financial burdens. in the U.S. economy. "The

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Sante

MARCH 13, 2025

News Plant Based Cooking Provisions Publisher's Plate Recipe Recommended Restaurant Profile Reviews Santé Brown Spirits Competition Santé Magazine Tasting Room Santé Wine & Spirit International Awards Spirits Straight Up! X Facebook Instagram LinkedIn Discover more from Santé.Food.Wine.Spirits.

Vineyard 130

Vineyard 2025 Magazine 2022 130

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 the first part, click here and for the second part, click here. Data, Data, Data.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

MARCH 6, 2025

.” The project highlights Da Bureau's commitment to innovative design solutions that are environmentally responsible and sustainable, said Boris Lvovsky, CEO and co-founder. To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky.

Design 251

Design Recycling Sustainability License 251

EATER

MARCH 11, 2025

As the industry has returned to relatively standard practices, pop-ups have sustained as a way for chefs to experiment, reach new audiences, and avoid the costs and risks associated with building a traditional restaurant. Trust in the media establishment had already been waning pre-pandemic.

Food Supply 221

Food Supply Outdoor Food Order Food Safety 221

Modern Restaurant Management

MARCH 4, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Yelp's Top Places to Eat in the U.S., ” Cocktails Raising Spirits Cocktails can help sustain spirits sales in the US On Premise if suppliers meet consumers’ changing needs, CGA by NIQ’s latest data shows.

Delivery 221

Delivery 2025 2024 Point of Sale 221

Modern Restaurant Management

MAY 19, 2025

Fryer sheds light on the "perfect storm" brewing and offers Modern Restaurant Management (MRM) magazine readers insights into how restaurants can navigate these turbulent times. What is the perfect storm you see brewing for the restaurant industry and what factors are fueling it?

Franchising 251

Franchising Franchise Technology Pricing 251

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. “These restaurants are building sustainable business models for the future.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

APRIL 29, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. “To remain competitive, organizations must adopt greater agility, innovation and sustainability throughout the entire supply chain. .

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Modern Restaurant Management

DECEMBER 17, 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. As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability.

2025 419

2025 Back of House Front of House Customer Experience 419

Restaurant Business

JUNE 5, 2025

I look forward to building on the foundations we have laid and continuing to work with Brad, the Board, the leadership team and our team members around the country as we execute on our strategies to position BJ’s for sustainable long-term success.” Houdek had been with the chain since 2019.

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Leadership Fast Casual 2025 Franchising 162

EATER

JUNE 2, 2025

Verel has focused much of her career on building and sustaining public food markets as places where people can gather and socialize, and not necessarily be pressured into spending money. Research on prisoners, astronauts and hermits has shown that isolation atrophies our social skills, wrote Shaunice Ajiwe in Philadelphia Magazine.

Bar 275

Bar Definition Consumer Goods Customer Experience 275

Restaurant Business

JULY 1, 2025

Jeni’s is also a Certified B Corporation with a strong sustainability mission. Her unique flavors of ice cream are also sold by the pint in grocer’s freezer cases, so she is not exactly a neophyte on the retail product side.

Waste 236

Waste Bar Leadership Fast Casual 236

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

Modern Restaurant Management

APRIL 4, 2024

There is not one simple thing a company can do to be more sustainable–there are dozens that need to done every day, but they are doable. Over the past 30 years, she has been the architect of their groundbreaking approach to responsible purchasing and a leading force behind their pivotal shift toward sustainability.

Sustainability 490

Sustainability Book Food Supply Waste 490

Modern Restaurant Management

APRIL 15, 2024

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. Sandoval hopes guests leave with a newfound appreciation for the vital role bees play in food sustainability.

Sustainability 473

Sustainability Education Training Social Media 473

Modern Restaurant Management

FEBRUARY 16, 2023

Modern Restaurant Management (MRM) magazine asked Shanks about the brand's growth, compeition, loyalty, and social media savvy. What is the XO Marshmallow concept and how is it distinguished from its competition?

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

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 learn more about the pros and cons of putting an ESOP into place, Modern Restaurant Management (MRM) magazine reached out to Cucci. How did the idea of Employee Stock Ownership originate and why did you want to do it?

Sustainability 472

Sustainability FOH BOH Take-out 472

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. ” “Burger King® has been leading the charge in foodservice sustainability and Kraft Heinz is excited to partner with them and Loop to offer reusable packaging around the world.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

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

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

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. . Rising labor costs, the inability to find staff to hire, and rising non-food costs (utilities, containers, furniture, etc.)

Food Supply 473

Food Supply 2023 Fine Dining Fast Casual 473

Modern Restaurant Management

JUNE 6, 2024

It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. Why is the restaurant industry at a pivotal moment regarding sustainability?

Sustainability 275

Sustainability Customer Service Fast Casual Technology 275