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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. Every year, culinary schools turn out tens of thousands of talented chefs who can create masterpieces on a plate, but many of them get blindsided by the financial realities of running a restaurant.
The proposal fulfills campaign promises from both sides of the political aisle, but for restaurant operators, it raises real and immediate questions. That’s a meaningful shift in take-home pay for many restaurant professionals. News headlines and social media will offer plenty of takes, but your team will look to you for clarity.
In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. These two functions have always been interdependent, but few brands take advantage of the opportunities of those functions actually working together. It’s shocking, really.
Most restaurant operators consider technology a necessity for running their restaurants today. That number was nearly as low for operators who said technology led to cost savings.Operators are also worried about raising labor costs, and this is a key area where the right technology could benefit restaurants.
Whether it was building Family Meals, developing To-Go Cocktails or attempting to master the art of Delivery, the past two years taught us as operators to think differently & to constantly look for ways to innovate within our four walls to generate revenue.
The other notices that lunch sales are soft and figures out how to bump the average ticket size before the dinner rush. The first is a manager on duty, and the second is starting to think like an operator. That’s when you’re building real operational thinkers. That’s where scenario training comes in.
With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours.
When restaurant operators think about reducing operating costs, they often think they have to make large, sweeping cuts. Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best.
stealing and selling passwords out of revenge or monetary gain) Whether through public-facing web apps or POS systems, restaurant owners without a clear cybersecurity strategy risk leaking private customer data and causing reputational damage. Train the team and roll out. Roll out the protection and update apps and firmware regularly.
' No wonder consumers are becoming more resistant to eating out.” 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. Costs that would need to be passed on to consumers."
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. The time to act is now.
Cashless payment systems will encourage more point-of-sale system attacks Point-of-sale systems are a foundational component of a restaurant’s daily operations. This attack, however, is not out of the ordinary. But this isn’t the only way hackers can take advantage of the supply chain to target restaurants.
Rising restaurant prices and increased cost-of-living expenses are significantly altering dining out habits in both the US and UK, according to a new survey from Attest. Reduced Disposable Income : Consumers have less money for dining out, leading to fewer overall visits. This means diners are more price-conscious than ever.
Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. What can restaurant operators do to bring in new guests and keep them coming back for more? For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.
Of all the concepts I’ve brought to life, this one stands out as my most successful. I didn’t know it at the time, but I left something out. On top of that, he had enough free time to take vacations most of us could only dream about. Every story deserves an unforgettable ending. Quite the opposite.
As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Let’s explore how these trends can help restaurant operators thrive in the year ahead.
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.
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.
Is your delivery operation disorganized? With 52% of consumers saying that ordering out is essential to their lifestyle, every restaurant that wants to stay competitive must offer delivery. The operational and customer service benefits of using an aggregator. Do orders get lost in the shuffle between different platforms?
Kyle runs daily operations and focuses on guest experience, while Kurt leads our real estate and construction efforts — from new store buildouts to residential housing projects. The Advantage of a Family-Owned Operation Working with family means you know who you can count on. Today, my sons play active roles in the business.
It’s like knowing how to make a schedule, do inventory, or cover a section of tables if a server calls out sick and you’re shorthanded. 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.
As the QSR industry becomes increasingly crowded, understanding operations from the inside out is more crucial than ever. As competition intensifies, companies must innovate and streamline operations to stay ahead. Here are my top tips on driving streamlined operations that generate results.
These include: Food Costs Labor Costs Occupancy Costs Operating Costs Marketing and Promotions Expenses Every successful restaurant owner knows that tracking these isnt just a bookkeeping exercise; its how you spot opportunities to save money, collect data for better decision making, and run more efficiently.
With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings. However, this diversity of experience can also cause challenges.
Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. It’s about taking friction out of operations—so staff can spend more time focused on hospitality, not paperwork. This isn’t about replacing people with machines.
Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. Platforms will use promotions to incentivise different stakeholders, including consumers, drivers and restaurants.
One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. The Three Types of Restaurant Operating Costs Before you can start paring down expenses, you have to understand what youre actually spending and why.
At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order.
Krispy Kreme is out of the cookie business , selling its remaining stake in Insomnia Cookies for $75 million. Starbucks’ latest gambit to improve operations? By Heather Lalley on Jun. 13, 2025 Facebook Twitter LinkedIn Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes.
Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. ‘Stay out of the weeds’ or serve more patrons?
Among the report highlights: Cost-conscious diners are rolling back their spending, not cutting it out: 45 percent of surveyed diners report they are visiting restaurants less often due to rising prices, with nearly half saying they’ve decreased their dining-out budgets in the past six months. Have guests’ needs changed?
New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. Whether youre an independent operator or part of a small chain, visibility is everything. Behavioral Patterns: How often do your customers dine out? Everything is getting more expensive.
Sure, instincts matter, but lets be honest, following your intuition is really just a guessing game, and eventually, a strong hunch will turn out to be a bad judgment. Not all restaurant KPIs measure the same thingsome help you protect your bottom line, while others can improve your operations efficiency or improve guest experience.
Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. A strong candidate would start by observing the employee's work closely and having a one-on-one conversation to find out if personal issues, lack of training, or misunderstandings about the job role are the causes.
Enhancing Operational Efficiency A smart supply chain is characterized by the use of “statistics to manage complexity and risk, from planning to decision-making.” If a fridge breaks down, for example, IoT ensures that an alert is immediately sent out.
If you are serious about a kitchen career and have the focus to map out the best path, then listen up. Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear.
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.
At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.
In Revenue Management Solutions' (RMS) recent consumer report, Check, Please or Check Out , 24 percent of surveyed diners say they buy meals from grocery stores more frequently than a year ago. The findings reinforce a key truth: value and convenience drive decisions and restaurant operators must respond or risk losing ground.
" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.
Yet even then, operators were innovating—often quietly and creatively. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains. One constant has always stood out: this industry never stays still.
Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.
For restaurant operators striving to cut through the noise and connect with today's diners, understanding the nuances of modern marketing and PR is crucial. What are common mistakes you see restaurant operators making in their marketing efforts and how can they rebound? It's essential for survival and growth.
Bad restaurant reviews might hurt in the moment, but every one of them is an opportunity to set things right with a disgruntled customer, get insight on how to improve your operations, and turn a negative experience into a chance for growth by showing future customers you care about their dining experience. And speed matters.
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