Modern Restaurant Management

JANUARY 21, 2025

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. Menu Engineering Feature Stable Ingredients : Highlight dishes with ingredients less susceptible to price swings.

Food Safety 398

Food Safety Food Pricing Communication 398

Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. Tap Into Technology to Make Menu Engineering Easier. Reinforce Employee Training.

Menu 491

Menu Management Management Waste 491

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”

Sustainability 327

Sustainability Sourcing Consumer Goods Seasonal Menu 327

ChowNow

MARCH 27, 2025

Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Understanding the Key Factors in Menu Pricing Before you develop your menu pricing strategies, its important to ground your decisions in the numbers.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

JANUARY 20, 2025

These chefs might know how to source the finest ingredients, but no one’s taught them how to negotiate the price of those ingredients or keep suppliers from quietly eating away at their profits. Pepsi even provided an allowance to update my menu boards, A-frame signs, and printed menus. billion for yourself.

Operations 418

Operations Beverage Point of Sale Pricing 418

Modern Restaurant Management

DECEMBER 17, 2024

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

FEBRUARY 11, 2025

Health-driven brand True Food Kitchen transitioned its kitchens across all 46 locations in 18 states as well as its entire menu to become 100-percemt seed oil-free. As part of a multi-year shift, the brand exclusively uses avocado and olive oils, eliminating industrial seed oils from every ingredient of its 100-plus menu items.

Social Media 251

Social Media 2022 Sourcing Menu 251

Modern Restaurant Management

JANUARY 29, 2025

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. The Economic Impact on Stakeholders The ramifications of rising egg prices extend far beyond farmers.

Supplies 373

Supplies Pricing Food Supply 2025 373

Culinary Cues

MAY 12, 2025

Wrapped with care in parchment paper, sealed with a stamp that embraces your logo, include an information sheet that outlines the source of ingredients, the history of your restaurant, and what goes into bringing this sandwich to the guest. Finally, take care to wrap this work of art correctly. There is pizza and there is pizza.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

OCTOBER 29, 2024

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. Business Messaging Usage Research by Kantar.

Marketing 447

Marketing Advertising 2024 2023 447

Modern Restaurant Management

DECEMBER 5, 2024

Glassware is reusable, offsetting the initial investment especially when combined with high-margin menu items like cocktails, mocktails and other specialty alcoholic drinks. Partnering with the Right Distributor Distributor partnerships are invaluable in sourcing affordable, on-trend glassware solutions.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Profitability: Waffles are a low-cost, center-of-the-plate item and one of the most profitable breakfast item menu offerings.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. Despite the popularity of our events, we will continue to keep them small but mighty in 2025."

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

JUNE 6, 2025

Naturally engaging for the senses, videos attract attention in a sea of content, get diners interested in your menu, and encourage visitors. Showcasing New Menu Items and Specials Several aspects of the restaurant experience affect the guest’s perception, but the menu is arguably the most important.

Marketing 221

Marketing SEO Influencer Events 221

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. This is another area where produce buying groups have experience and will help food service operators navigate.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

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. Health-Focused Restaurant Concepts Smaller or Streamlined Menus As diners prioritize healthier options, smaller menus are emerging as a strategic approach.

Dietary Restrictions 221

Dietary Restrictions Food Email Marketing Customer Experience 221

Modern Restaurant Management

DECEMBER 23, 2024

First, overwhelmed by ads and overly polished social media content, customers now see reviews as a reliable and authentic source of truth. Keep your menu up to date Some experts like Claudia Tomina have been informing how Google is enhancing the menu section of Business Profile.

2025 308

2025 SEO Social Media Front of House 308

Modern Restaurant Management

JANUARY 2, 2025

While pizza remains a category leader in delivery, due to its durability and ease of transport, 2025 will see a greater emphasis on making other menu items travel better, too. Customers appreciate menu consistency, but they’re also looking for value and ways to customize their experience.

2025 251

2025 Online Ordering Franchise Franchising 251

Modern Restaurant Management

MARCH 3, 2025

The restaurant needs cohesion, from signage to menu design to uniforms. We created a simple menu focused on a brand experience that merged nostalgia with modern efficiency. For instance, your menu needs to have the same voice as your social media. This is also typically when we decide on the restaurant’s name.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

EATER

MAY 14, 2025

Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

Seating 225

Seating Outdoor Dine-in Beverage 225

Culinary Cues

JANUARY 26, 2025

A dollar for a great source of protein on a plate is still a pretty good deal. Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50 50 per egg.

Food 446

Food Hotels Fine Dining Agriculture 446

Modern Restaurant Management

OCTOBER 25, 2021

Though this may seem like a daunting task, especially for traditional restaurants like steakhouses and BBQ, menu diversification will allow you to reach more customers and entice more patrons to walk through your door. With this perspective in place, the ways of integrating plant-based proteins into your menu become infinite.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

APRIL 9, 2025

Data Analytics – Leveraging real-time sales and customer behavior data allows operators to make smarter decisions about menu offerings, promotions, and staffing. We focus on responsible sourcing and operational efficiencies that minimize waste. The more seamless the experience, the higher the guest retention.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

ChowNow

MARCH 7, 2025

You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. Data can help you create a menu that contains more of your customers favorites so you can phase out underperforming dishes. Give customers a more memorable experience.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

JULY 7, 2021

The food service segment is facing countless obstacles on the road to post-COVID recovery, and prioritizing menu innovation is a key component to remaining top of mind with guests as restaurants compete for “share of stomach.” Once you’ve sourced your seasonal ingredients look to incorporate them into your menu.

Seasonal Menu 493

Seasonal Menu Guest Recovery Innovation Menu 493

EATER

MARCH 28, 2025

Levy A host of diverse offerings are on the menu at Wrigley Field, Dodger Stadium, and other arenas this season. These baseball stadiums didnt start developing new menu items overnight or without forethought. One of the most important factors to consider, however, is that new menu items are hand-held or easily enjoyable finger foods.

Serving 246

Serving Seasonal Menu Food Supply Menu 246

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Feeding Customers What They Want Some of the more successful restaurants today are offering their customers a clear window into their sourcing strategies.

Information 552

Information Allergens Food Supply Food 552

ChowNow

JUNE 12, 2025

Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon. The best part is these promos don’t require big budgets or deep discounts, but they consistently boost restaurant sales while keeping your menu new and exciting.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

MARCH 18, 2025

What started as an initiative to celebrate customers’ birthdays has transformed into a sophisticated program that personalizes content based on the individual’s dining habits, visit frequency, and menu preferences. This fusion of technology and emotional intelligence ensures customers feel valued rather than just targeted.

2025 322

2025 Sustainability Social Media Customer Experience 322

Modern Restaurant Management

APRIL 16, 2025

The restaurant's design and tableware are sourced from both Japanese and regional artisans, Every detail—down to the shape of a plate or the arc of a serving sequence—reinforces the spirit of "Yoshin," a concept that expresses lingering beauty, unspoken emotion, and a deep connection to nature.

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

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. Limited words on the menu gives server the opportunity to interact with their guest more.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Source More Smartly by Linking FOH to the BOH. If the menu is correctly aligned with demand, it can drive the supplies needed.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

OCTOBER 28, 2024

Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu. Calculate the cost of each drink on your menu, including the cost of the alcohol, garnishes, mixers, and anything else that goes into the drink.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

The Rail

JANUARY 21, 2025

These tools identify common waste sources, such as over-trimmed produce or uneaten leftovers, enabling chefs to refine processes and reduce waste. Enhancing Menu Engineering Some menu items contribute disproportionately to food waste due to low popularity or inefficient ingredient use.

Waste 182

Waste Compost Recycling Food 182

7 Shifts

NOVEMBER 25, 2024

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. One major area of improvement we noticed when it came to management: menu costing research. Spending less time on the phone and more time with your customers is a win-win for your restaurant and employees.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

APRIL 30, 2024

Any quick-service restaurant endeavoring to increase consumer engagement and create a dynamic brand needs to consider making LTOs a significant part of their menu development. LTOs tend to gain traction among new customer groups, especially if an LTO is tapping into flavors that are not menu staples. For our Wing It On!

Food Supply 493

Food Supply Seasonal Menu Supplies Design 493

Modern Restaurant Management

MARCH 17, 2022

One such solution has been shrinking restaurant menus. This past year, 60 percent of restaurants reported reducing their menu size , citing a 23 percent drop in the number of items. A smaller menu might limit ordering options but not the ability for restaurants to wow their guests.

Seasonal Menu 472

Seasonal Menu Mobile Ordering Food Order Menu 472