Modern Restaurant Management

OCTOBER 28, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business.

Inventory 520

Inventory Management Management Waste 520

Modern Restaurant Management

FEBRUARY 17, 2025

” Guests are not really avoiding eggs due to bird flu concerns, Ed Powers, Director of Operations at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

MARCH 24, 2025

" Modern Restaurant Management (MRM) magazine asked Tang to take a deeper dive into technology and the drive-thru experience. The increasing accuracy of AI predictive models will accelerate delivery of high-quality foods while minimizing waste. What role does the concept of thoughtful humility play in improving drive thrus?

Loyalty Program 305

Loyalty Program Coaching Mobile Ordering Customer Experience 305

Modern Restaurant Management

SEPTEMBER 28, 2020

Reduce Your Food Waste. To fully utilize the food you have purchased, you should track the waste in your restaurant. From there, you will be able to compare the quantity of waste in comparison to the size of the original inventory order. This limits employee overlap and helps to streamline your operations.

Operations 553

Operations Website Management Social Media Customer Service 553

Modern Restaurant Management

MARCH 2, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Run LTO’s to Reduce Food Waste. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Restaurant menu prices continue upward as the U.S.

Pricing 487

Pricing Menu Food Supply Waste 487

Modern Restaurant Management

JUNE 24, 2024

Diners should expect to be delighted by modernized comfort food and low-waste menus, according to Unilever Food Solutions’ Future Menus Top North America Trends 2024 report. In the face of sustainability concerns, 65 percent of foodservice operators consider this trend the most relevant and expect this trend to grow.1

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

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. .

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

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. The big challenge – and advantage – is that they don't allow for a single inch of wasted space.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Restaurant Business

JUNE 13, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains.

Operations 208

Operations Leadership 2025 Fast Casual 208

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. First of all, sustainability—the 3D-printed "canyons" were formed from recycled plastic, demonstrating a commitment to using sustainable materials and minimising waste.

Design 251

Design Recycling Sustainability License 251

Restaurant Business

JUNE 13, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains.

Reservations 202

Reservations Leadership Advertising 2025 202

Restaurant Business

JUNE 11, 2025

But the brand remains the toughest turnaround in the restaurant industry.

Fast Casual 170

Fast Casual Front of House Back of House Leadership 170

Restaurant Business

JUNE 11, 2025

Premium Financing Subways next CEO will have a lot of work to do The Bottom Line: The fast-food sandwich chain has stabilized unit volumes and slowed closures. But the brand remains the toughest turnaround in the restaurant industry.

Fast Casual 158

Fast Casual Cash Management Leadership Retail 158

Modern Restaurant Management

AUGUST 1, 2024

He believes that it's underutilized in the restaurant industry and can discuss the benefits it has for inventory management and food waste reduction, and why it’s a secret tech weapon that more brands should utilize. Vise spoke with Modern Restaurant Management (MRM) magazine about the opportunity for RFID in restaurants.

Operations 322

Operations Food Supply Waste Food Safety 322

Modern Restaurant Management

SEPTEMBER 29, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Back-of-house staff spend wasted hours manually counting inventory and trying to figure out their cost of goods sold. This includes labor and inventory.

Back of House 493

Back of House Inventory Food Supply Technology 493

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? Waste management : Reducing food waste by monitoring inventory and expiration more effectively.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

APRIL 4, 2024

To learn more about restaurant sustainability, Modern Restaurant Management (MRM) magazine reached out to Ganzler. Actions like waste reduction are actually cost savers. Lastly, reduce waste by cross utilization of ingredients and cooking a la minute. Why did you want to write this book and why now?

Sustainability 490

Sustainability Book Food Supply Waste 490

Restaurant Business

JUNE 12, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains.

Delivery 169

Delivery Leadership 2025 Advertising 169

Modern Restaurant Management

JANUARY 20, 2021

During COVID-19, phishing scams have increased 50 percent, according to Security Magazine. If debit or credit card information was exposed, credit monitoring is a waste of money—without a Social Security number, a new credit line cannot be opened via an exposed credit card alone. Sooner is always better.

Insurance 474

Insurance Loyalty Program Small Business Mobile Ordering 474

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. The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system.

Sustainability 221

Sustainability Loyalty Program Leadership Food Supply 221

Modern Restaurant Management

APRIL 17, 2024

. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill Mitchell, Executive Chairman of HungerRush, and former President of Global Operations of Papa John’s International, told Modern Restaurant Management (MRM) magazine.

Pricing 493

Pricing Loyalty Program Customer Experience Consumer Goods 493

Modern Restaurant Management

JULY 12, 2023

To learn more about the survey’s findings on the impact of restaurant staffing issues, Modern Restaurant Management (MRM) magazine asked Olivier Thierry, CRO of HungerRush. What should restaurant owners take away from the survey findings? What are the most common friction points customers report? Waiting on hold!

Customer Experience 418

Customer Experience Food Order Consumer Goods Online Ordering 418

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5). Communication.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JULY 27, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders to give us their insights into how the industry has been doing so far this year and where they feel it's going. ” – Jay Fiske, President, Powerhouse Dynamics.

2022 450

2022 Customer Service Fast Casual Food Safety 450

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. Consider resizing menu items down, especially if you notice consistent food waste from a specific item.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

EATER

MAY 21, 2025

Any ingredients we couldnt grow ourselves had to be flown in and any food waste we couldnt convert to compost had to fly out. As I cemented my travel plans, I checked in on my former coworkers at the food magazine. Come September, the lodge prepared to close for the cold, dark winter months, and I began to plot my next destination.

Food 158

Food Compost Food Supply Travel 158

Modern Restaurant Management

DECEMBER 3, 2019

Modern Restaurant Management (MRM) magazine reached a milestone this week: the publication of our 2,000th article. Seven Wasteful Sins: How You’re Losing Profits on Draft Beer Sales. To commemorate the occasion, we are offering a list of our most-read articles to give readers an idea of the depth of our resource library. "In

Article 287

Article Social Media Leadership Magazine 287

Modern Restaurant Management

MAY 21, 2020

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind.

Customer Experience 570

Customer Experience Consumer Goods Social Media Dine-in 570

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. . Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Restaurant Business

JUNE 13, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains.

Leadership 144

Leadership 2025 Email Marketing Magazine 144

Modern Restaurant Management

APRIL 24, 2024

. “People read reviews, are influenced by reviews, and are very influenced by negative reviews,” George Swetlitz, co-founder of RightResponse AI, told Modern Restaurant Management magazine. That’s a great commitment, but I think money and time is being wasted on templated and generic reviews.

Dine-in 446

Dine-in Influencer Customer Service 2024 446

Modern Restaurant Management

APRIL 8, 2020

In this Q&A with Modern Restaurant Management (MRM) magazine, Washcovick offers some ways restaurants can engage their customers and their community in these unprecedented times. For your staff: Make sure you have at least two ways to contact each employee so you don’t waste time trying to track someone down if needed.

Small Business 508

Small Business Social Media Consumer Goods Communication 508

Modern Restaurant Management

MARCH 26, 2020

This could mean offering a high calorie-free item with orders, donating your food waste to the homeless, giving away a few free meals.etc Yes, this does come at a cost initially for you, but the exposure you get from doing this will pay you back in spades. .” Offer help to the community.

Social Media 526

Social Media Food Order Small Business Delivery 526

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. What will the QSR of the future look like and what role will AI-integrated technologies play?

Customer Experience 472

Customer Experience Entertainment Customer Service Transportation 472

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. Food waste is one of the leading contributors to climate change, and more than 80 percent of it occurs downstream within retail and foodservice establishments (ReFED).

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

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