Modern Restaurant Management

SEPTEMBER 15, 2020

From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

The Rail

NOVEMBER 11, 2024

They generate large amounts of waste and carbon emissions through food production and transportation. Additionally, sourcing organic products from local providers can help reduce food miles and carbon emissions associated with transportation. Organic farming methods enhance soil health through crop rotation and cover cropping.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

AUGUST 19, 2024

Sustainability and the Local Economy Sustainability is a trend in its own right, but it is also a perfect counterpart to hyperlocal ingredients, which have fewer packaging, storing, and transportation needs. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Squirrel Systems

MARCH 5, 2025

Restaurants are highlighting locally sourced, organic, and regenerative ingredients, emphasizing seasonality and reducing carbon footprints. Menus are becoming more transparent, allowing diners to trace the origin of each ingredient. forbes.com Global Flavors with Local Twists Diners are craving diverse and exciting global flavors.

2025 85

2025 Menu Food Fine Dining 85

The Rail

MARCH 25, 2025

Explain the reasons behind the move whether it's to accommodate growing demand, enhance customer experience, or introduce new menu offerings. Engaging content like Instagram Reels or TikTok videos showcasing construction progress, new menu items, or even staff preparing for the move can make followers feel like they are part of the journey.

Social Media 130

Social Media Email Marketing Customer Experience Events 130

7 Shifts

JULY 12, 2024

Train your staff to use ingredients efficiently and plan your menu to minimize waste. Customers sit down, order from a menu, and are served by waitstaff. These establishments often have a diverse menu and focus on high-quality service and ambiance. Bars Bars mainly serve alcoholic beverages and offer a limited food menu.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. But even a few years ago, restaurants like Across, which transport Himalayan cuisine to cities beyond the foothills, seemed impossible.

Travel 191

Travel Social Media Seasonal Menu Back of House 191

Modern Restaurant Management

OCTOBER 2, 2023

Wasting food while seeing people go hungry is only one aspect of the problem – consider the environmental resources needed to produce, package, and transport, and food waste grows even more concerning. According to Feeding America , nearly 40 percent of all food in the U.S. More than ever, we’re seeing threats at the source.

Waste 466

Waste Technology Food Inventory 466

Modern Restaurant Management

MAY 30, 2025

Growing menu innovation and healthy fast food further drive the growth of the market. The demand for fast food is still strong because it is affordable, convenient, and offers a wide variety of menu items, which is why it is the go-to option for millions of Americans every day. billion in 2024 and is anticipated to rise at a CAGR of 3.74

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! That’s not all, the WWF reports that food waste produces even more waste: “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

EATER

SEPTEMBER 23, 2024

It’s a tedious but worthwhile process: drying mushrooms, vegetables, and herbs, making pickles and slaw, and preserving garlic blossoms and coriander seeds in airtight jars before these ingredients vanish with the end of the season. Also, these foods require fossil fuels to transport them across the ocean and then throughout the U.S.

Seasonal Menu 310

Seasonal Menu Food Supply Sourcing Agriculture 310

7 Shifts

NOVEMBER 15, 2024

For example, if a server is consistently late, the manager might sit down with them to discuss whether there's an underlying issue, such as transportation problems, before jumping to disciplinary action. 68% of diners plan to celebrate at restaurants or bars this holiday season, so having enough people in place is essential.

Leadership 195

Leadership Management Management Operations 195

Culinary Cues

DECEMBER 11, 2023

Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. I was eager to discover her secret restaurant potion – an obscure seasoning, or unique way of cooking. No one ever left the restaurant still hungry.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

The Rail

JUNE 11, 2025

Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu. Consider having a seasoned team member from your original location help with onboarding at the new one. Replace outdated items instead of transporting problems into your new space.

Management 147

Management Management Equipment Hiring 147

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. ” Holiday Season Expectations.

2021 447

2021 Retail Online Ordering Loyalty Program 447

EATER

OCTOBER 26, 2023

During this time, most of Phuket Town’s restaurants go meat-free, proclaiming the menu change with yellow banners. Thai Muslim-style biryani, tart and spicy beef and chicken soups, and Guest Salad (a literal translation of salat khaek, a Thai Muslim salad with a peanut-based dressing) round out the relatively short but strong menu here.

Seasonal Menu 319

Seasonal Menu Hotels Back of House Front of House 319

The Restaurant Group

DECEMBER 8, 2024

Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Designing a Waste-Conscious Menu Feature Versatile Ingredients : Use items that work across multiple dishes. Partner with Local Farms : Support local producers and reduce transport emissions.

Waste 78

Waste Compost Food Recycling 78

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. The recently updated menu also includes housemade chips and freshly baked chocolate chip cookies.

Franchising 414

Franchising Franchise Catering Online Ordering 414

Sante

DECEMBER 7, 2020

Simple adjustments to your restaurant menu can help increase profits during the pandemic. Your menu plays a bigger role in this than you’d think. As a restaurant owner, how often do you audit your menu to maximize profits? MAKE YOUR MENU WORK FOR CURRENT TIMES. You work tirelessly in order to keep your doors open.

Menu 130

Menu Seasonal Menu Small Business Website Management 130

EATER

MAY 8, 2023

Lunch and dinner typically begin with an amuse-bouche of seasonal barbajuans, fritters common to the Riviera that are typically filled with ricotta and leafy vegetables like Swiss chard. Given Lille’s proximity to Paris on the TGV train, it’s entirely possible to visit Lille for a day and feel completely transported.

Food 299

Food Seasonal Menu Back of House Training 299

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.

Beverage 259

Beverage 2021 Food Seasonal Menu 259

ChowNow

JUNE 3, 2024

Refresh Your Menu Summer is all about light, fresh, and flavorful foods. Diners are looking for meals that match the vibrant season, so now’s the perfect time to shake things up. Seasonal Ingredients: Incorporate fresh, local produce like tomatoes, corn, and berries into your dishes. Looking for more social media guidance?

Social Media 195

Social Media Seasonal Menu Outdoor Catering 195

Modern Restaurant Management

JANUARY 12, 2022

58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. Restaurants will up menu prices – 9 in 10 restaurant owners/operators plan to increase menu prices as they grapple with growing supply shortages and costs.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! That’s not all, the WWF reports that food waste produces even more waste: “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. Artwork inspired by the brand’s heritage transports guests to On The Border’s roots. However, due to the Covid crisis, most countries were prevented from opening stores.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

EATER

SEPTEMBER 30, 2024

Platt, who is in charge of sustainability initiatives at Andina, did the only thing he could: He and his staff took salmon off Andina’s menu. They also cause power outages and disrupt transportation and distribution, which increases the price of all goods, including food. We’re just not going to offer it,” he says. Citrus is another.

Food Supply 305

Food Supply Pricing Agriculture Supplies 305

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. Making the choice to promote a greener kitchen and menu is not only a smart business decision, but also a commitment to a healthier planet, community, and future.

Sustainability 122

Sustainability Menu Compost Seasonal Menu 122

Lavu

JUNE 6, 2025

Choose Cost-Effective Ingredients to Reduce Menu Costs and Boost Profit You can look for cheaper alternatives to expensive ingredients without compromising taste. One effective way to achieve this is by using cost-effective ingredients in your menu items. Also, a loyalty program can help reduce waste and menu item costs.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Modern Restaurant Management

JULY 15, 2020

Seasonal Favorites and Forecasts. Seasonal trends tend to impact eating habits, so we took a look at exactly what rose through the ranks this past winter and spring. 45 percent of respondents believe every dish on a restaurant’s menu should be available as a meatless option. Vegan and Plant-Based Trends Still Grow.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

EATER

OCTOBER 18, 2023

Whether it’s a seasonal chiffon sheet cake or ice cream infused with hoja santa or black garlic, it’s never been a more joyful and exciting time to order dessert. The chef applying lessons from pastry to the whole menu Cat Cardenas Tavel Bristol-Joseph. I try to keep some sort of meringue on the tasting menu — I love meringue.

Seasonal Menu 313

Seasonal Menu Back of House Take-out Front of House 313

Cheetah

JANUARY 20, 2022

When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Food Order 148

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1.

Food Truck 251

Food Truck Fast Casual Food 2024 251

EATER

AUGUST 25, 2022

There are a handful of picky eaters in my family, which can make menu planning for get-togethers less than enjoyable. Plus it keeps well, is easily transported, and (bonus!) But the first time I brought this summery side to a big barbecue, I returned to check on the plate and found it absolutely scraped clean.

Seasonal Menu 261

Seasonal Menu Transportation Bar Take-out 261

EATER

MAY 5, 2021

Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. No one could have convinced me that a pandemic was headed our way, and that third-party delivery would be our main outlet for months at a time.

Delivery 322

Delivery Back of House Food Order Online Ordering 322

EATER

APRIL 30, 2024

But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Utilizing seasonal, traditional ingredients — mountain crabs, boba pearl-like mushrooms, sour forest mangoes, mole crickets — his sophisticated-yet-unpretentious dishes are upending stubborn perceptions. Chef Num at work. Torching ant eggs.

Seasonal Menu 298

Seasonal Menu Agriculture Food Order Take-out 298