Modern Restaurant Management

SEPTEMBER 22, 2022

We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.

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Modern Restaurant Management

APRIL 11, 2025

Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. Restaurant operators should limit significant menu price increases, explore value menus when possible, and avoid implementing any sneaky service charges.

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Modern Restaurant Management

MAY 10, 2022

Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Here are three ways you can reduce your restaurant supply and labor costs: Use Technology to Streamline Operations. Partner with Supply Chain Experts.

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7 Shifts

NOVEMBER 24, 2024

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. Step 3: Check your food supply Another aspect to consider is your food supply.

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Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

DECEMBER 15, 2021

Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. per portion. Product design?

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Modern Restaurant Management

SEPTEMBER 7, 2022

Every operator I talk to right now is feeling the pain of supply chain disruptions and high food costs. 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. Reinforce Employee Training.

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Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. For instance, AI can help drive the following benefits: Improving transparency throughout the supply chain.

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Modern Restaurant Management

JUNE 23, 2025

From labor to supply chain to utility bills, restaurant operators are feeling the pressure. We’re not slashing service or trimming the menu. Our supply chain leader does a phenomenal job reviewing pricing trends daily and weekly, spotting curveballs, and making proactive decisions to protect our margins.

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Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory? Reducing your food costs without sacrificing the quality of your menu items is vital for survival in the foodservice industry.

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Pricing Menu Food Supply Waste 487

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.

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The Rail

OCTOBER 17, 2024

The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out. Sometimes, making your menu more expensive is counterproductive. The consumer price index for restaurant food costs increased by 7.7%

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Modern Restaurant Management

JULY 18, 2022

The landscape has changed since the pandemic, and as restaurateurs, we need to push the bounds of innovation to develop short and long-term solutions to the things keeping us up at night – staffing and supply chain challenges. Supply Chain and Distribution. has worked to secure secondary suppliers for critical menu ingredients.

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Modern Restaurant Management

JANUARY 6, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. SONIC® Drive-In is introducing a new Under $2 Craves menu. Available at SONIC locations nationwide, the new menu features classic SONIC favorites including the Jr. Golden Menu. Green January.

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Goliath Consulting

APRIL 22, 2025

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.

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Modern Restaurant Management

DECEMBER 17, 2024

Additionally, supply chain disruptions can complicate sourcing efforts. You need structured and standardized data to effectively trace a product from start to finish in the food supply chain. For QSR brands, offering globally inspired menu items isn’t just a fun addition anymore, it’s a must.

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Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Control how those items are cared for.

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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. Relationship The operator/buying group relationship is very much B2B.

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Food Supply Back of House Customer Service Small Business 221

Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

NOVEMBER 24, 2021

Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. In fact, according to the National Restaurant Association, 95% of operators said their restaurant has experienced supply chain delays or shortages in recent months.

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2021 Food Supply Food Truck Supplies 474

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. Waffles saw a 15.4

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Back of House Seasonal Menu 2024 Customer Experience 221

Restaurant Business

JUNE 23, 2025

It’s economical in terms of supplies, too: for each cleaning, it only uses the exact amount of solution for optimal hygiene, so you don’t have to worry about using too much or too little. Trending Food Spinoffs of the TikTok-famous Dubai Chocolate Bar surge on chain restaurant menus Financing How is Roark Capitals track record?

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Culinary Cues

JULY 4, 2021

By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal. So, here we are facing overnight demand (it’s like everyone turned on the open switch at the same time) that exceeds supply and our ability to deliver.

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2021 Food Supply Seasonal Menu Supplies 508

Modern Restaurant Management

MARCH 15, 2022

And while some restaurants have yet to accept digital currencies, many are placing crypto on the menu. Supply Chain Benefits. Visibility in all aspects of the supply chain is important for restaurants, especially since food is a sensitive product to handle. This simple system is just the start of the future of crypto.

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Food Supply Point of Sale Supplies Food Safety 592

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. Working with a team, other colleagues in the industry, or vendors can supply significant support at this stage. All the tasting doesn’t hurt either.

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Food Supply Seasonal Menu Supplies Design 493

Restaurant Business

JUNE 20, 2025

The chain has kept its menu prices lower than inflation, and it has invested in other limited-time specials, such as its popular Never-Ending Pasta Bowl, in an effort to appeal to price-conscious consumers. It plans to keep prices down while also adding more lower-priced items to the menu. “If and get a free chilled meal to take home.

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Delivery Fast Casual Leadership Point of Sale 245

Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. POS technology can help with labor shortages, supply chain concerns and customer experience.

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POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

DECEMBER 21, 2020

Disrupted supply chains will continue to plague the food business in 2021, and end-to-end supply chain visibility will be essential to meet challenges created by shortages. Look for opportunities to step up and again serve customers’ needs by supplying hard-to-get grocery items. Increase Need for Transparency.

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2021 Technology Food Supply Food Safety 553

Modern Restaurant Management

MARCH 21, 2022

Even after the pandemic-fueled tumult of 2020, few would have predicted the extent to which the industry has been shaped in 2021 by such factors as a major labor shortage, supply-chain issues, and soaring inflation. Droughts might reduce the supply of potatoes, for example. and reporting. Riding a Razor-Thin Margin.

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Technology Food Supply Inventory Supplies 508

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. New and exciting items make it harder to discern specific price increases.

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Pricing Food Supply Seasonal Menu Menu 490

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. Include Overhead Expenses (optional, but smart) If you want a clearer view of your restaurant’s food cost percentage, you can include a portion of your labor costs, utilities, and kitchen supplies in each dish. The remaining 71.7%

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Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

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Modern Restaurant Management

FEBRUARY 16, 2022

Restaurants are dealing with the dual hit of labor shortages and supply chain challenges? Hiring is difficult, people expect to be paid more, and supply-chain disruptions are all contributing to food price inflation. What are some best practices for restaurant owners to raise menu prices the right way?

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Cash Management Food Supply Seasonal Menu Social Media 518

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. Across the supply chain, other stakeholders are also using 2D barcodes to automatically record and share vital information related to product information and movement across trading partner networks.

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Information Allergens Food Supply Food 552

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.”

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The Restaurant Group

DECEMBER 1, 2024

Introducing new menu items is more than just adding dishes to your offerings—it’s about crafting an experience that captivates your guests and keeps them coming back for more. A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity.

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Menu Social Media Loyalty Program Seasonal Menu 88

Modern Restaurant Management

OCTOBER 25, 2021

As the world population nears 8 billion people, with projections pointing toward a continued increase, it is essential that we become better stewards of the planet’s resources because at this trajectory, the global animal protein food supply is unsustainable. Choose a Versatile Plant-Based Protein.

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