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When hiring restaurant managers, qualities like organization skills, experience and leadership are always at top of mind. Here are three traits that often go overlooked when hiring management positions within restaurants. Hiring management must also know that customer experience and satisfaction is key to keep a restaurant running.
Amid these potential disruptions, operators need a fresh approach to managing food costs. Seasonal Shifts : They may be predictable, but they still add another layer of complexity to restaurant management. Review inventory management strategies Inventory isn't just a stockpile of ingredients. One way to stay agile?
After leveraging lower food costs with vendors and finding local sources for many of its day-to-day needs, Texas Inn has been able to lower prices on close to half of its menu items. “We knew double-digit inflation couldn’t last forever, so we started looking at every way we could reduce costs and be more competitive.”
Following up with Attest, Modern Restaurant Management (MRM) magazine secured further insights from Sam Killip, VP of Customer Success. One tactic could be to maintain or roll-back the prices of their most popular menu items, allowing operators to promote the products synonymous with their brand while also recognizing customer loyalty.
A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year.
. "I am on the executive board with the Ohio restaurant and Hospitality alliance and in that capacity I was fortunate enough to meet Stuart about creating a program for our industry," Torres explained to Modern Restaurant Management (MRM) magazine. "I
For example: Legal Sea Foods features a kid-friendly, diverse, and budget-conscious menu that includes healthier choices, allowing children to customize their meals with a "first bite," main dish, and two sides, with popular options like grilled salmon and fish fingers. How are kids' menus evolving?
While they might look like simple menu swaps, they’re one of the most strategic components in a restaurant’s recipe for success. Whether due to timing or space, some standout items that don’t quite fit the core menu will sometimes make a return. If guests love the item, it moves forward.
Your menu plays a vital role in your business marketing. So, let's dive deeper into the steps on how to turn your menu into a marketing tool. Optimize Menu Design for Customer Behavior A menu is often one of the first things a guest interacts with when entering a restaurant, right after taking in the atmosphere and interior.
You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Too many restaurant menus are built on intuition and aesthetics, not real numbers. What Is Menu Engineering and Why Should You Care? Because not every dish thats popular is profitable.
Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices.
As reported by Modern Restaurant Management , demand is there and there are trends that can direct restaurants can focus on to ensure they keep pace. With this information, restaurants can make smarter or more calculated decisions about menu items, customer flow, and food and beverage stocks, to name a few.
Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. We’ve prepared a list of restaurant manager interview questions that can help you find the right person to lead your team and help grow your business. How do you manage the restaurant’s budget and control costs?
Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety.
Renewals, inspections, and compliance costs add even more overhead, making it difficult for new restaurants to manage these expenses. A beer and wine license allows restaurants to craft a unique cocktail menu featuring wine-based liquors without the need for liquor insurance or the extensive paperwork associated with a full liquor license.
Due to the manual review process and human intervention required, the process could take days before an interview was scheduled with a hiring manager. The 700+-store chain had a challenge with the amount of time it took to schedule an interview for a new applicant once the candidate had submitted their application online.
And in a world where one viral comment or ignored review can snowball, restaurant reputation management isnt just smartits essential. What is Online Reputation Management and Why Does it Matter? Its actively managing how your business is perceived across platforms like Google, Yelp, TripAdvisor, and social media.
menu, hours, etc.), The most popular reasons businesses are implementing these intelligent virtual hosts is to ensure that restaurants never miss a booking opportunity and proactively manage their online reputation. The most common asks are to make a reservation, ask a Frequently-Asked-Question (e.g., or place an order (for take out).
Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workplaces nationwide put on their holiday celebrations.
Finding a well-rounded bar manager can be the determining factor in the success of your business. They also bring creative ideas to the table, such as improving the drink menu and coming up with new events and promotions to drive sales. In this article: How do you handle inventory management to keep the bar always adequately stocked?
Improve Seasonal Menu Offerings When it comes to the holidays, consumers love to tuck into festive favorites. It’s the perfect season for experimenting with new menu items that align with previous seasonal trends. Monitor Real-Time Customer Behavior When the holiday season arrives, it is important to keep your foot on the gas.
Michael Parlapiano, Managing Director of The Culinary Edge, shares with Modern Restaurant Management (MRM) magazine how restaurants and food brands can adapt to these generations’ evolving preferences. Are there specific menu items or categories that are proving to be popular and others that have fallen out of favor?
By scanning this type of QR code, customers can opt-in to receive upcoming event details, promotional drops, happy hours and more–and should they choose an event of interest, they can even add it to their own personal calendars, ensuring they never miss out on the fun.
Higher Menu Prices To offset rising costs, restaurants may raise menu pricesespecially for dishes that rely heavily on imported goods. Supplier and Menu Shifts Some restaurants may respond by sourcing more ingredients domestically. Supplier and Menu Shifts Some restaurants may respond by sourcing more ingredients domestically.
When going through the ordering process, diners want three things: Speed Ease Clarity Your menu categories have more to do with delivering on those expectations than you might think. A well-organized menu—whether it’s a physical menu or an online menu—guides guests quickly to what they’re craving.
AI-powered scheduling can predict peak hours, optimize labor costs, and help managers stay ahead of demand—without guesswork. For example, Taco Bell is using AI-driven labor and inventory management tools to fine-tune staffing and reduce food waste. For independent restaurants, the same AI-driven efficiency applies.
"Operators are investing in tools that deliver fast, measurable ROI," Samir Zabaneh, CEO of TouchBistro, told Modern Restaurant Management (MRM) magazine. "That "That means smarter scheduling, streamlined menus, better inventory control, and automation that frees staff to focus on hospitality.
Restaurants, food manufacturers, and consumers are all feeling the strain: Restaurants and Food Manufacturers : Higher egg costs force businesses to adjust menu pricing, seek alternative ingredients, or absorb financial losses. Retailers : Grocery stores have responded by imposing purchase limits on eggs to manage supply.
Whether it’s a loyalty program, a seasonal menu, or a community initiative, every change tends to pass through multiple departments and approvals. This keeps your menu dynamic and lets you test ideas without commitment. Learn Faster. Large organizations often move slowly by necessity.
Restaurants transitioned from reactive to proactive management, from disconnected systems to unified platforms. With the right tools, operators can manage staff schedules, streamline kitchen communication, monitor inventory levels, and analyze sales trends all in one place. Take digital kitchen management platforms, for example.
You need to actively manage your reviews as a cornerstone of your business strategy. Keep your menu up to date Some experts like Claudia Tomina have been informing how Google is enhancing the menu section of Business Profile. And if you’re strategic about it, this trust can work to your advantage. Here’s how: 1.
While overall interest in AI-driven restaurant features remains low, loyalty is increasingly influenced by personalized promotions, according to the Summer 2025 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.
I offered several suggestions from our allergy-friendly menu and explained the ingredients to them. I pulled in the kitchen team and the FOH manager, and we agreed on the plan. As the manager, I listened to his concerns. Our manager seemed very overwhelmed and wasn’t providing much reassurance or guidance.
A standout menu is no longer just a necessity — it’s a critical asset for success. One of our most effective methods for creating a deeper connection beyond a transaction is through storytelling, using local flavors and regional influences in our menu. Maintaining a balance between innovation and tradition is crucial.
McDonald’s Quarter Pounders were temporarily removed from the menu across 13 states due to E. coli outbreak reinforces the need for restaurants – and all food businesses – to manage recalls as a supply chain, especially considering the huge scale of this event. Managing recalls properly starts before an outbreak.
There is an opportunity for restaurant operators who want to embrace the GLP-1 movement by focusing on portion sizes and crafting "GLP-1-friendly”menu items, Sally Lyons Wyatt, global executive vice president and chief advisor, Circana, told Modern Restaurant Management (MRM) magazine. "By
A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. These systems can understand various accents and dialects, process orders accurately, and even upsell menu items based on customer preferences.
Despite that Más Mex, the restaurant group behind Fat Rosie’s and Escalante’s, has decided to protect the guest experience at all costs, and we do that by managing ours more carefully than ever before. We’re not slashing service or trimming the menu. The key is control, not cuts.
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. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. . The proof is, well, in the pudding.
Seasoned store manager labor is even harder to find. Hack the labor shortage problem by creating job aids to simplify and scale limited store manager resources. " Modern Restaurant Management (MRM) magazine asked Tang to take a deeper dive into technology and the drive-thru experience.
Share behind-the-scenes content, promote popular menu items, and spotlight your loyalty program to keep diners engaged and coming back. Highlight your menu and your fans Use your posts to show off new menu items, fan favorites, or seasonal specials. You don’t need a fancy camera, just keep it real and relatable.
For instance, "Discover which menu items are most popular among our target market" is a clear and focused goal. If your market research goal is to introduce a new menu item, you can measure its success by tracking its sales and customer feedback. Instead of having a vague goal like "Improve my business," make your goals more specific.
Revenue Management Solutions’ (RMS) Q3 survey revealed that 36 percent of respondents said they plan to dine out less, and a higher percentage reported a decline in dining out across all restaurant segments. Premium menu items have a lower price sensitivity, and Gen Zers are wild about specialty beverages and innovative flavors.
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