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The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. 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.
FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. The resulting improvements in data accuracy and reliability will help the operator respond to food safety incidents efficiently.
In 2022, with the introduction of ChatGPT, we saw restaurants – and just about everyother industry – look for ways to incorporate artificial intelligence within their customer operations. Start by looking at internal and operational processes before rolling AI into customer-facing interactions.
How rising import taxes may reshape menus, pricing, and sourcing in the restaurant industry. The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. tariffs on the horizon, many restaurant operators are bracing for change. With new U.S.
For many operators, it’s a practical, hardware-based solution that helps maintain service standards while keeping the kitchen and front-of-house running smoothly. Link The post How Restaurant Robotics Is Reshaping Operations and Service appeared first on. How BellaBot Is Helping My Hot Pot Restaurant Thrive.” Naviarobotics.com , 2025.
Amid these potential disruptions, operators need a fresh approach to managing food costs. But it goes beyond figuring out how to source the freshest ingredients at the best price. But it goes beyond figuring out how to source the freshest ingredients at the best price. percent annually.
At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability? Generally the thought is, oil is oil. Five major relationships to consider are: 1.
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. After a challenging 2024, it’s promising to see restaurant operators looking ahead to 2025 with optimism.
consumers not only spurring inflation but lowering overall consumption and slowing the economy, cautioned Ben Johnston, Chief Operating Officer of Kapitus, a small business lender and marketplace. "U.S. " What can restaurant operators do to take proactive steps to mitigate potential future shocks to their supply chains and costs?
It’s a restaurant operator’s worst nightmare. While customer data was not exposed, the company’s operations, including corporate email and point of sale systems, were affected. Anyone who has access to email is a source of ransomware risk through phishing attacks. What Is Ransomware?
Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. In the coming months, AI-powered analytics will summarize feedback and trends over time to inform future operations.
“Restaurant operators should recognize that consumer behavior is increasingly split—some diners are cutting back due to rising costs, while others, especially higher-income and urban consumers, are still seeking premium experiences. . Fink points out that there is no one-size-fits-all approach when it comes to dining out.
A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers. This gives you a more complete picture of your operational costs. It’s just part of the job. Fast casual might push lower to protect volume margins.
In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro.
While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences. This shift has created opportunities for niche brands to thrive by aligning with consumer values.
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. What are some strategies to offer guests items they want, but have it be cost-effective for the operator?
When this happens in restaurants, it can harm the feeling of collaboration necessary to achieve peak operational efficiency. When different groups of employees within the restaurant do not communicate effectively, it creates conflict and sources of inefficiency.
Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.
Whether youre an independent operator or part of a small chain, visibility is everything. Now, lets start with the first step every restaurant operator should take when launching a marketing campaignknowing their market inside and out. Even if your food is incredible, youre not operating in a vacuum. Study your competition.
” By openly communicating these standards and staying true to them, restaurants can build trust with a generation that demands integrity in food sourcing and preparation. Groucho’s adheres to our founder Harold “Groucho” Miller's philosophy that “quality is the most important ingredient in a sandwich.”
These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.
Trend-driven yet deeply value-conscious, they want personalized nutrition, ethical sourcing, and innovative packaging. They bias toward foods that are sustainable and locally sourced. Brands that openly share their sourcing and ingredient information build trust and loyalty. Authenticity in marketing efforts builds trust.
Every restaurant faces operational challengeseven with a great menu and a talented team, bottlenecks can slow service, frustrate customers, and cut into profits. Instead of focusing on growth, restaurant operators spend their time fixing problems that shouldnt exist in the first place. But it doesnt have to be this way.
Operational challenges also arise as fake orders overwhelm customer support and cause supply chain issues, such as overstocking or running out of popular items due to misleading demand patterns. This results in customers waiting longer for their delivery and negatively impacts legitimate drivers operating without this unfair advantage.
To gain insights on what operators can do to prevent outbreaks, Modern Restaurant Management (MRM) magazine turned to Christine Schindler, CEO and Co-Founder of PathSpot, a digital health and safety system designed to effectively eliminates the spread of foodborne illness throughout the entire food cycle. Foodborne pathogens like E.
One of those costs is with partnering services, with many food service operators relying on purchasing groups to help them make category-specific strategic purchases. There are many areas where we have seen food service operators benefit! There are many areas where we have seen food service operators benefit!
Changing temperatures and weather patterns mean ingredients that were once common are now harder to come by , and sourcing ingredients from sustainable farms can often be more expensive. Customers who are attracted to sustainable eating “come find us because of our sourcing,” he adds, but “there’s only so many places we can communicate that.”
In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales. With 50 percent of operators launching at least one LTO in the last year, it is highly encouraged this continues in 2025. The focus on wellness extends to adaptogenic and vitamin-infused drinks.
Technology – and especially AI – is already reshaping how restaurants operate, and that impact is only going to grow. What are some ways you suggest operators utilize tech tools to be more efficient and profitable? Operators should focus on three key areas: automation, data analytics, and digital engagement.
It ensures process consistency and simplifies operations across multiple sites. Operations at Multiple Locations Technology makes managing numerous locations easier in many ways: Centralized Management Systems: Managers can manage multiple locations from one platform. Use these solutions for your daily operations if you want to win.
The Turning Point: Expanding into CPG Scaling an artisan food business isn’t just about making more product—it’s about ensuring that growth doesn’t dilute quality, customer experience, or operational efficiency. Opening 10 more stores wasn’t financially feasible.
In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Today we are engulfed in information and misinformation.
It requires long-term vision, operational overhauls, and, at times, investment. Reduce user-preference-driven variance in SKUs: By reducing low-demand or unneeded variations, businesses can simplify their operations while remaining responsive to customer needs. Resilience is about more than just sourcing strategies.
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. Also, with its versatility across day parts, operators don’t have to bring in additional SKUs for new menu innovations. Waffles saw a 15.4
Pizza restaurants are poised to continue their evolution this year and incremental changes, especially in the areas of artificial intelligence, operational efficiency and customer preferences, will create both challenges and opportunities for pizzeria owners.
Diversifying Suppliers : Establishing relationships with multiple suppliers across different regions can reduce dependence on any single source, mitigating the impact of localized outbreaks. Supply Chain Strategies for Mitigation To combat the crisis, businesses and producers must adopt proactive supply chain strategies.
From labor to supply chain to utility bills, restaurant operators are feeling the pressure. We also work very hard overall to source items in advance and look at buying products that may be affected in bulk. Rising costs are a reality in our industry.
Hospitality has always been a balancing act, between quality and speed, consistency and creativity, guest expectations and operational reality. It will be shaped by how well operators weave together systems, people, experience, and sustainability. That pressure can stretch operations thin, but it also creates opportunity.
You’re unlikely to eliminate all your sources of overuse immediately. It takes commitment alongside some investment in specific areas of operations. Training Staff It does no good to look at waste reduction strategies for your restaurant’s operations if your staff doesn’t have a similar commitment to the concept.
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. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Data, Data, Data.
. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 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.
Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. By focusing on nutrient-dense dishes, restaurants can reduce waste, optimize ingredient sourcing, and provide curated choices that align with current wellness trends.
magazine reached out to the team at SOCi to understand what operators should take away from the results. What should restaurant operators take away from this report and what can they do to be proactive and reach new audiences? Operators need to think beyond SEO and embrace a strategy focused on cross-platform discoverability.
Source Wisely The first step in preventing foodborne illnesses starts long before you begin preparing food—it's all about where you get your ingredients. Sourcing from reputable suppliers ensures that the food you're serving is safe. Let’s take a closer look at those strategies.
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