Modern Restaurant Management

DECEMBER 23, 2024

Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.

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2025 Hospitality Bar Customer Experience 346

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.

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Sustainability Education Training Social Media 473

Modern Restaurant Management

MARCH 18, 2025

As a result, experiential marketing continues to gain traction, with 71 percent of 13- to 39-year-olds seeking immersive brand activations that offer real-world engagement. However, this desire for instant gratification doesn’t negate the importance of long-term sustainability.

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2025 Sustainability Social Media Customer Experience 323

Modern Restaurant Management

OCTOBER 13, 2021

Now is the time to also consider sustainability and how to minimize the environmental impact of commercial restrooms. Best Practices for Sustainable Restrooms. To responsibly maintain restrooms, the first step is to understand the difference between eco-friendly and sustainable. Limit water consumption.

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Sustainability Recycling 2040 Waste 491

EATER

OCTOBER 21, 2024

Changing temperatures and weather patterns mean ingredients that were once common are now harder to come by , and sourcing ingredients from sustainable farms can often be more expensive. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.

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Sustainability Sourcing Consumer Goods Seasonal Menu 329

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

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Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

JANUARY 29, 2025

Diversifying Suppliers : Establishing relationships with multiple suppliers across different regions can reduce dependence on any single source, mitigating the impact of localized outbreaks. Invest in Cage-Free Infrastructure While transitioning to cage-free systems is costly, it is a necessary step for long-term industry sustainability.

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Supplies Pricing Food Supply 2025 373

Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails. Move over “swicy.”

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Beverage 2025 Fine Dining Guest Recovery 450

The Rail

OCTOBER 10, 2024

That may or may not be up for debate, but one thing is for sure: the world is decidedly waking up to the taste of sustainability. As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector.

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Sustainability Dine-in Consumer Goods Compost 130

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

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Marketing Social Media Email Marketing Loyalty Program 195

The Rail

NOVEMBER 11, 2024

By Julia Nikolaus, Contributor Sustainability has become crucial to the success of restaurants. Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. The first step toward sustainability is choosing organic ingredients.

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Sustainability Compost Recycling Agriculture 130

ChowNow

FEBRUARY 12, 2025

This guide will teach you everything you need to know about getting started with restaurant marketing. By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door.

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2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.

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Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu. Serving Up.

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Sustainability 2030 Food Supply Waste 414

Goliath Consulting

JANUARY 25, 2025

Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. Preserved Seafood : Preserved seafood is gaining traction, driven by Scandinavian simplicity and the desire for sustainable, nutrient-rich foods.

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Dietary Restrictions Food Email Marketing Customer Experience 221

Modern Restaurant Management

OCTOBER 16, 2024

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level.

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Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

MARCH 5, 2025

One key focus is ingredient sourcing—securing reliable suppliers who can meet growing demand while maintaining quality is essential. By working with a flexible co-packer or operating a private label production model, businesses can increase revenue without significantly increasing marketing costs.

Food 323

Food Back of House Consumer Goods Kitchen Safety 323

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Prioritize sustainability.

Food Safety 489

Food Safety Kitchen Safety Food Supply Audits 489

The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. They expect restaurants to prove their claims and back up buzzwords like "local" and "sustainable" with verifiable facts.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

DECEMBER 18, 2024

The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. For restaurants, sourcing from these local markets offers a way to support regional producers while differentiating their menus with unique, high-quality ingredients.

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2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

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2024 Food Truck Fast Casual Consumer Goods 474

EATER

MAY 14, 2025

At places like the Lonely Oyster in Los Angeles, you could pay as much as $6 for a sustainably sourced Blue Pool oyster pulled from the waters of Hama Hama, Washington. Oysters grown off-bottom are safer from predators, and the method is believed to produce a cleaner oyster thats easier to get to market.

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Pricing Equipment Consumer Goods Bar 290

Modern Restaurant Management

MAY 6, 2022

According to a recently published report by Future Market Insights, the global vegan cheese market is expected to witness a prominent growth rate of 9.3% Not only for vegans but also lactose-intolerant and gluten-allergic consumers, confectioneries of this type are gaining popularity in the global market. from 2022-to 2032.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

Modern Restaurant Management

AUGUST 25, 2021

Still recovering from diminished margins, restaurateurs are facing heightened consumer standards in the new, post-pandemic market. Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. And many of those standards involve responsibility in its many forms.

Ordering 493

Ordering Operations Sustainability Food Supply 493

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. A simple switch in protein, if done correctly, is an easy and cost-efficient surrogate. Choose a Versatile Plant-Based Protein.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

DECEMBER 28, 2021

According to a report from S&P Global Market Intelligence, U.S. service line because our menu consists of purposeful items, most of which are raw, natural, unprocessed, and simple foods that are sustainably sourced. According to industry analysts, the market for poke and similar food concepts is expected to grow by $1.2B

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Franchising Franchise 2022 Fast Casual 492

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Marketing efficiency and effectiveness.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JUNE 12, 2023

Sustainable sourcing is one social responsibility initiative that resonates with Gen Z. They appreciate restaurants that source locally grown, organic food, as it supports local farmers and promotes sustainability. Reducing waste, whether food or packaging, is another initiative that appeals to them.

Social Media 419

Social Media Loyalty Program Communication Website Management 419

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

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Fast Casual Front of House Fine Dining Mobile Ordering 391

Modern Restaurant Management

OCTOBER 24, 2024

How AI Use Drives Demand and Why it Matters Overall, rising demand could mean a significant impact on energy prices, due to several key factors at play: Market dynamics: As demand rises and the supply-demand balance tightens, market volatility and scarcity pricing are more likely.

Equipment 221

Equipment Pricing Influencer Sustainability 221

Modern Restaurant Management

APRIL 29, 2022

It is here to sustain, grow and be accepted on a larger scale. Not only are restaurants offering vegan food dishes but are also promoting a sustainable and greener lifestyle. This, in turn, promotes a more sustainable living. percent by garnering a market value of US$ 506,534.7 Veganism is no more a fad.

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

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. We look at what is popping up on menus, what social cues there are out in the market, and what flavors are popping up.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand.

2024 493

2024 Food Safety Fast Casual Insurance 493

Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

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Fast Casual Casual Operations Consumer Goods 413

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. In what ways do the use of mushrooms fit in with dining trends such as sustainability and guests wanting to eat less meat?

Sustainability 474

Sustainability Allergens Workshop Sourcing 474

Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. They research potential new offerings extensively, preparing thoroughly before launching rather than rushing to market. Sustainable restaurant expansion requires balancing excitement with patience and perspective.

Leadership 508

Leadership Small Business Hospitality Customer Experience 508