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Rising restaurant prices and increased cost-of-living expenses are significantly altering dining out habits in both the US and UK, according to a new survey from Attest. Among the key findings affecting restaurants: Price Sensitivity : 86 percent of consumers in both the US and UK feel restaurant prices are higher than last year.
These challenges not only impact egg producers but also have significant ramifications for restaurants, retailers, and consumers alike. Regulatory Changes : Several states, including Colorado, California, and Massachusetts, have enacted laws mandating the production and sale of cage-free eggs.
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. In 2025, restaurants need to have a plan in place that ensures they are effectively managing inventory and redirecting unused, still edible food to donations.
Restaurant brands are seeking out emerging technology to be more efficient and using data analytics to improve the drive-thru experience and this is only the beginning, according to Tim Tang, Director of Enterprise Solutions at Hughes. "In retail and restaurants, everyone is fighting for the same shrinking pool of frontline labor.
Labeling on Packaged Food Sold by Restaurants and Food Manufacturing Facilities. 2] The FDA Temporary Policy addresses labeling of food that is typically intended for further preparation at a restaurant but can be diverted to consumers during the pandemic period. .”
In April 2024, the United States Department of Labor (DOL) published a new rule that significantly increases the salary threshold for exempt employees: how do these changes impact the restaurant industry? Generally, to be exempt, federal law requires satisfaction of the “salary” and “duties” tests.
The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. Each member of the coalition is committed to responsibility.
What Data Should Your Restaurant Be Collecting? There are three main types of information your restaurant should collect: Customer Information. Some great examples for restaurants are: How often the customer orders. Some information your restaurant might collect is: Your gross and average sales. Behavioral Information.
Additionally, demand has shifted to cage-free and other specialty eggs with nine states enacting laws that require eggs sold in their states to be from cage-free hens. ” 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.
For restaurant owners and operators, success depends on more than just great food and excellent serviceit requires staying informed, connected, and supported. One of the most effective ways to achieve this is by joining your state restaurant association.
Restaurants are grappling with labor shortages, supply chain disruptions and inflation. According to the National Restaurant Association, restaurants are experiencing the most severe labor shortage in history, actually 70 percent higher than most industries. How can a gift card program help restaurants?
The holiday season brings bustling crowds, higher sales, and festive celebrations, making it a prime time for restaurants and bars. Modern systems with cloud storage and remote access let you monitor your restaurant in real-time, even when offsite. Goliath Consulting Group is a restaurant consultancy group based in Atlanta, Georgia.
Additionally, demand has shifted to cage-free and other specialty eggs with nine states enacting laws that require eggs sold in their states to be from cage-free hens. ” 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.
When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers. History of Tipping: How did gratuity become integral to our restaurant culture? an hour 26 years later.
Restaurants, in particular, have had to go through significant transformation. One of the ways in which many restaurants have responded to new concerns about transmission of viruses and other contagions in their establishments has been through the adoption of QR coded menus. They can also be prime targets for hackers.
Sixty percent of restaurants saw their labor costs increase in 2019 and 50 percent of respondents expect their labor costs to rise in 2020 and beyond, according to a survey of more than 1,000 restaurant managers, owners, and executives across North America conducted by 7shifts. ” The full study can be accessed here.
Some of the biggest restaurant businesses on the planet are franchises. They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Who Regulates Franchise Compliance Laws? Federal Law Compliance.
Music can play a role to enhance the dining experience, setting the mood and complementing the menu and design. It's important for operators to ensure they are abiding by the law and compensating the creators and rights holders. What should restaurant operators know about music licensing?
It’s a new world for restaurant owners and managers. Having already adjusted to the rise of takeout and delivery, now restaurants are figuring out how to reopen for dine-in service while navigating social distancing and other health guidelines. This allows diners to view menus or restaurant guidelines on their mobile device.
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. But first, lets look at how to choose the right technology for your restaurant. Identify your biggest pain points.
Restaurants collect a ton of customer data. Why You Should Be Using Customer Data to Grow Your Restaurant Customer data can look like just a list of names, numbers, and order histories, but when looked at more closely, it reveals patterns, preferences, and opportunities to make stronger connections with your guests.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Yet, restaurants need to balance this tech-centric approach with the irreplaceable human touch that defines hospitality.
As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. Here I will walk through actionable tips to help you train employees and understand the basics of liquor licensing as your restaurant bounces back: Renewing Your Liquor License.
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia gets into a spirited discussion about to-go cocktails, 2021 beverage trends and more with Nicole Quist, Beverage Director for bartaco. Quist revamped the menu and researched the laws in the states in which they operate.
We all knew that the restaurant industry was in need of a structural overhaul, we (those of us affiliated with the business) were well aware of the cogs in the chain, and the years of rust that had accumulated on systems and organization, but it took the pandemic of 2020/21 to shout out: THE TIME IS NOW! Such is the case in 2021.
The article struck a nerve with its focus on A Cook’s Kitchen Laws. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like? Yes, it is your reputation on the line, your menu, your job description to be in charge.
By Indiana Lee, Contributor The restaurant industry is one of the most fast paced in America, with new trends, dishes, and technologies emerging year-round. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.
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. How would you improve or refine our current drink menu? How would you improve or refine our current drink menu? As such, knowledge of the law and how to train staff to comply is crucial.
Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. Instead, let’s look at some of the common reasons why restaurants fail (this is only a sampling).
In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going. Are you overstaffed on slow days?
It has been reported that in the six months from March through August 2020, a total of 32,109 restaurants have closed with 19,590 of the closures expected to be permanent. In fact, the restaurant industry recently surpassed retail as the industry with the highest number of business closures since the onset of COVID-19.
Partnering with November Five, Le Pain Quotidien launched Alain.AI, a tool that can be called the world's first digital twin of a chef-founder and used to help with menu development, recipe standardization, and culinary innovation. "As "We fully respect GDPR laws, and all customer data will be anonymized.
As the restaurant industry faces multifaceted challenges, ranging from new minimum wage laws to reputational hurdles, a new hero has emerged: families with children. So, how can restaurant operators effectively tap into this lucrative segment? Strategies for Attracting Family Business Given a -2.1 Amp up your app.
Nearly 200,000 quick-serve restaurant establishments in the United States are not owned by the company whose name is on the building. At a glance, opening and operating a restaurant franchise seems like a near-perfect business decision. One silver lining is that these consistent franchise fees should be thought of as benefits.
As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome. For restaurants whose footprints did not previously include outdoor areas, this mandate created an opportunity to evolve.
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. It is atop the list for restaurants looking to modernize, differentiate, and elevate experiences. Data, Data, Data. As of 2024, over half of U.S.
What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines.
While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment. Trust and perception are already eroded, so small measures are not on the menu.
This an excerpt from Bruce Nelson's Restaurant Management: the Myth, the Magic, the Math. “The laws of nature are but the mathematical thoughts of God.” ” I have come to understand that a lot of people get into the restaurant business under the same notion. Part Three – The Math. Oh yes, the math.
The trials and tribulations associated with the restaurant business are many – it is not an endeavor for the faint of heart. Every chef, and for that matter every professional cook hoping to one day become a chef, MUST understand the business component of operating a restaurant.
Goliath Consulting Group analyzed data from our clients and national trends to identify some key options restaurants can utilize to expand their holiday business. Take Advantage of Modified To-Go Laws. With many municipalities modifying laws on delivery and to-go alcoholic beverages, restaurants have a lot of room to get creative.
In the food and beverage business, “buzz” is a valuable commodity that can make your restaurant, bar, or brewery the place to be. Once this buzz is generated, though, how can you stop the new restaurant in town from hiring away your sous chef and stealing your chef’s “secret recipes” in the process?
While using credit cards is a convenience for consumers, this form of payment represents a major cost center for restaurants. As restaurants work to recover from the impact of the pandemic, interchange fees or “swipe” fees continue to curb their ability to grow and thrive. According to a PYMNTS survey of 3,250 U.S.
Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. Instead, you can reach a compromise in your menu.
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