Casual-dining restaurants have a value problem
Restaurant Business
APRIL 15, 2024
Operators are working to change that while still protecting their margins. Consumers say they’re getting less bang for their buck at sit-down places.
casual-dining-restaurants-have-value-problem Operations Related Topics 
What to Include in Your Restaurant Employee Handbook
7 Shifts
AUGUST 27, 2020
Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. And let’s be honest, when was the last time you read your own restaurant employee handbook? This will make everyone who joins feel part of a team that values their work.
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5 Things Lenders Want to See in a Restaurant Business Plan
7 Shifts
MARCH 31, 2021
Fulfilling as running a restaurant business can be, it can also be overwhelming. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing. This is where restaurant business plans are essential.
Cash Management 
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15 Restaurant Metrics to Know and How To Use Them
7 Shifts
JUNE 4, 2021
Business is often a game of numbers, and restaurants are no exception. And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin.
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How to Put Employees First, From 4 Restaurateurs
7 Shifts
MARCH 31, 2023
We invited 4 restaurant operators to discuss how they put their team first. It's bad morale if you bring someone in who isn't very good, doesn't know what they're doing,” says Kelly Phillips, Founder of Destination Unknown Restaurants. That includes ensuring they align with your business’s values. “I
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Price Matters: Inflation Wearing on Consumer Dining Behavior
Modern Restaurant Management
APRIL 12, 2022
Revenue Management Solutions just released its Q1 2022 consumer sentiment survey, and it appears the industry’s concerns have moved beyond the pandemic. A year ago, the restaurant industry was hopeful as it anticipated the vaccine rollout. Restaurants were keen to have them. The sentiment has changed rapidly.
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From Tech to Taste: Karl Goodhew’s Inspiring Journey of Innovation
The Restaurant Times
OCTOBER 3, 2023
In this article, we explore the fascinating insights derived from this episode of Restrocast by Ashish Tulsian featuring Karl Goodhew, offering a glimpse into the captivating transformation of a retail tech leader into a visionary figure in the world of fast-casual dining. He has also collaborated with different stakeholders.
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MRM Research Roundup: End-of-September 2021 Edition
Modern Restaurant Management
OCTOBER 4, 2021
The edition of MRM Research Roundup features what feeds us, drive-thru drama, a Tik Tok survey on restaurants and the best cities for beer. Bluedot released the fifth installment of the State of What Feeds Us report which has kept tabs on consumer behavior and restaurant habits since the beginning of the health crisis.
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Radical Reconsideration and the Behavior Change Opportunity for Restaurants
Modern Restaurant Management
MAY 27, 2021
Restaurants ranked as one the most dramatically impacted sectors of the economy during the pandemic, right up there with airlines, hotels, gyms and movie theaters. A year later, we see the promise of accelerating vaccination rates, and the lifting of crippling capacity restrictions imposed on restaurants.
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Restaurant Insiders on 2020 Lessons Learned, Part Two
Modern Restaurant Management
DECEMBER 21, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? We have learned a lot of lessons this year for sure. Here are their responses. Click here for part one.
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Restaurant Insiders on 2020 Lessons Learned, Part One
Modern Restaurant Management
DECEMBER 21, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience.
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MRM Research Roundup: Super Bowl and Valentine’s Day 2024 Edition
Modern Restaurant Management
FEBRUARY 5, 2024
Pizza Ordering Predictions HungerRush released the results of a national dining survey on 2024 pizza ordering predictions for The Big Game (February 11) and National Pizza Day (February 9). 56 percent of diners said overall quality and taste matter most when choosing a restaurant to order pizza from.
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What Trends Are You Seeing and What Can We Expect to See More of in 2022?
Modern Restaurant Management
DECEMBER 16, 2021
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity. Here are their insights.
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Restaurant revenue per square foot; what are your sales?
BNG Point of Sale
SEPTEMBER 2, 2021
Restaurant Revenue Per Square Foot . Your restaurant may be profitable, but are you maximizing your revenue potential? The data can be used to calculate how many tables and chairs you need for your restaurant or even how much food to order. Restaurant Revenue Per Square Foot: What Are Your Sales? .
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HORECA Middle East: 5 Opportunities in the Hotels, Restaurants, and Catering Industries
Aaron Allen & Associates
AUGUST 15, 2023
We are seeing that the HORECA Middle East industry (Hotels, Restaurants, and Catering) continues to grow but in different ways, and operators are having a hard time identifying where the opportunities are. Hotel sales grew 23% over 2022, and Restaurants & Cafés grew by 17%. The KSA is no exception.
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MRM Research Roundup: Mid-December 2020 Edition
Modern Restaurant Management
DECEMBER 17, 2020
This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Nearly half (48 percent) of respondents also said they are likely to buy gift cards from a local independent restaurant.
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MRM Research Roundup: Mid-January 2020 Edition
Modern Restaurant Management
JANUARY 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report. An Uncertain Start to 2020? percentage points over Q3.
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MRM Franchise Feed: Franchising for Heroes and Shaq-a-Roni for Charity
Modern Restaurant Management
NOVEMBER 24, 2021
MRM's Franchise Feed provides the latest news in restaurant and MUFSO franchising. Apple American Group LLC (AAG), a wholly-owned subsidiary of Flynn Restaurant Group LP (FRG), was named the 2021 Abe Gustin Franchisee of the Year by Applebee’s Neighborhood Grill + Bar. AAG Named Franchisee of the Year.
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5 Ways to Control Food Costs in Your Restaurant
Margin Edge
MAY 10, 2021
Creating recipes and setting your initial menu pricing is Restaurant 101. Managing what happens afterwards, when the rubber of your cost assumptions meets the road of real-world operations, is where it gets more complicated. It could be theft or a portion control issue, or it might simply be a problem of perishability and waste.
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Christian Puglisi Is Closing His Influential Copenhagen Restaurants. COVID Is Only Partly to Blame
EATER
SEPTEMBER 17, 2020
Christian Puglisi talks the end of Relæ and Manfreds, the problem with restaurant awards, and the future of Copenhagen dining Two weeks ago, Copenhagen’s food scene was hit by major news: Noma’s sibling restaurant, the Michelin-starred 108, announced it would cease operations at the end of September due to the coronavirus pandemic.
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Is the ‘Future of Food’ the Future We Want?
EATER
JANUARY 5, 2022
At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. THE FIRST NATIONAL RESTAURANT TO DELIVER BY AIR.”. Is the American dream never having to go outside? Why should geography determine what restaurants you can order from?
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MRM Research Roundup: Mid-July 2020 Edition
Modern Restaurant Management
JULY 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. See the latest sales and traffic results here: Sales Improve but Restaurants Should Brace Themselves for Challenges Ahead.
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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen
Modern Restaurant Management
OCTOBER 16, 2019
In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics.
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MRM Research Roundup: Mid-December 2019 Edition
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Topline numbers show robust restaurant sales growth during November. Holiday Traffic Not Enough.
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14 Restaurant Management Tools to Make your Business More Efficient
7 Shifts
DECEMBER 18, 2023
The role of a restaurant manager is always in motion. But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health. But the constantly moving and shifting nature of the restaurant industry deserves a dedicated and agile tool.
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AI Flips into White Castle and Resetting America
Modern Restaurant Management
JULY 14, 2020
White Castle launched a planned pilot with Miso Robotics – creators of the first autonomous grilling and frying kitchen assistant, Flippy – to accelerate the adoption of artificial intelligence and robotics in the restaurant industry. DoorDash Supporting Black-Owned Restaurants.
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German Restaurants Are Expanding: 57 Concepts You Should Know
Apicbase
MARCH 31, 2023
While Germany has long been considered a country offering many traditional dishes, there are now an increasing number of restaurants popping up that are bringing new flavours to the table. Immergrün 70 Outlets Vegetarian Fast Casual Germany Immergrün is evergreen food for fresh people. Nordsee is one of them.
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2024 Outlook: Restaurant Trends and Challenges, Part One
Modern Restaurant Management
JANUARY 2, 2024
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 2024. We've reached a point where we're recognizing the value and limits of these technologies.
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Nickel and Dine: How to Stay in Control of Your Food Costs
Margin Edge
AUGUST 6, 2019
Creating recipes and setting your initial menu pricing is Restaurant 101. Managing what happens afterwards, when the rubber of your cost assumptions meets the road of real-world operations, is where it gets more complicated. It could be theft or a portion control issue, or it might simply be a problem of perishability and waste.
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What’s on the Menu — January 13, 2023
Modern Restaurant Management
JANUARY 13, 2023
In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. California Pizza Kitchen (CPK), is relaunching its popular Thank You Card promotion that rewards every guest with prizes just for dining at the restaurant. Value Meal.
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What It’s Like to Negotiate With Landlords Right Now
EATER
AUGUST 17, 2020
Hospitality lawyer Jasmine Moy visits Eater’s Digest this week The biggest factor determining whether a restaurant or bar business can survive this pandemic — more important than pivots or its customer base or neighborhood — is the relationship between the tenant and the landlord. DG : And also it wasn’t fertile ground to open a restaurant.
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MRM Plant-Based: Trends in Meatless and Copper Branch Expands in Time for Veganuary
Modern Restaurant Management
DECEMBER 18, 2019
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. As more meatless options become popular throughout the hospitality scene, Tripleseat released three popular menu options trending this holiday season as restaurants prepare for dinner parties.
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14 Restaurant Management Tools to Make your Business More Efficient
7 Shifts
DECEMBER 18, 2023
The role of a restaurant manager is always in motion. But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health. But the constantly moving and shifting nature of the restaurant industry deserves a dedicated and agile tool.
Management 195
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Restaurant Labor Costs: How to Calculate & Optimize Your Staffing Expense
Notch
MARCH 12, 2019
Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. That includes the labor cost percentage for your restaurant. So, what does this number mean in context — and why does it matter to your restaurant operations?
93 Restaurant Industry Statistics Every Food Service Operator Needs to Know in 2024
Apicbase
FEBRUARY 29, 2024
2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. To give you the full picture of the positives and negatives of what lies ahead for 2024, we combed through dozens of recent industry reports and compiled a list of 93 restaurant industry statistics.
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Restaurant Industry Suppliers: Time to Retool and Realign
Aaron Allen & Associates
MAY 26, 2021
The violent swings in demand and supply have devastated some businesses (restaurants led the U.S. But times of dramatic change can also create opportunities for tremendous upside (if you know where to look and have the wherewithal to build and execute on a bold and decisive strategy). Selling to restaurants can be challenging.
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The Combination tp Real Restaurant Success
Embrace the Suck
JUNE 13, 2022
All business problems are people problems. I want to share with you some of the challenges that I faced back in the 90s when I opened my first restaurant… Up to that point I had been in the industry for 15 years. I thought I had the experience required to open and operate a successful restaurant.
Restaurant Labor Costs: How to Calculate & Optimize Your Staffing Expense
Notch
MARCH 12, 2019
Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. That includes the labor cost percentage for your restaurant. So, what does this number mean in context — and why does it matter to your restaurant operations?
MRM Research Roundup: End-of-April 2020-COVID-19 Effects Edition
Modern Restaurant Management
MAY 1, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. Consumer interest in restaurants dropped by 52 percent from March 10 to April 19. Restaurant Industry Consumer Perspectives.
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MRM Research Roundup: Mid-August 2021 Edition
Modern Restaurant Management
AUGUST 16, 2021
This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S.,
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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate
Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Christopher Baron of RedBaron Consulting.
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How to Manage Your Restaurant Labor Cost Percentage
7 Shifts
NOVEMBER 19, 2019
Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.
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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech
Modern Restaurant Management
SEPTEMBER 14, 2021
TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands.
Food 172
172 
MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge
Modern Restaurant Management
FEBRUARY 28, 2020
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers. “I found inspiration on my travels.
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