Modern Restaurant Management

JUNE 27, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. percent menu-price inflation rate. At the same time, U.S. chain sales grew just 3.1

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Culinary Cues

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Smaller menus with changing content are the way to go.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

The Rail

JUNE 23, 2025

While the endeavor itself can be plagued with challenges like formulating the perfect menu or simply getting the word out, success isn’t impossible with the right considerations and tools along the way. In fact, states like California and New York have long been known for the opportunities they present when it comes to employment.

Food Truck 130

Food Truck Social Media Food Seasonal Menu 130

ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. This gives you control over pricing, branding, and promotions while eliminating the hefty commission fees that come with third-party apps.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

The Rail

MAY 30, 2025

Although ambiance , narrative, and menu diversity drive choices just as much, convenience and quickness remain critical. What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Modern Restaurant Management

JUNE 22, 2022

Modern Restaurant Management (MRM) magazine caught up with co-owner Stuart Snyder to discuss the Southwest Harbor, Maine landmark’s past, present and future. What are the key challenges and advantages of being a seasonal business? Food prices are rising all over, how can you manage with a high-ticket item such as lobster?

Seasonal Menu 474

Seasonal Menu Food Truck Consumer Goods Customer Experience 474

Modern Restaurant Management

FEBRUARY 15, 2021

Again, in most cases, revenue for restaurants is derived by establishing a retail price for commodities listed on a menu of options. Standard industry practices for pricing a menu generally fall into the following three categories: 1. Method 1 was my “Dunvilla” approach toward pricing my first menu.

Management 448

Management Management Point of Sale Seasonal Menu 448

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 484

Menu Seasonal Menu Front of House Reference 484

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) If this is your M.O.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus.

Seasonal Menu 346

Seasonal Menu Front of House Presentation Menu 346

Modern Restaurant Management

SEPTEMBER 17, 2022

Sophisticated and Spirit-Free : Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol. Top Execution and Presentation Insights. Top Wine Insights.

Guest Recovery 474

Guest Recovery Consumer Goods Hotels Travel 474

Culinary Cues

JULY 23, 2023

It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

APRIL 30, 2023

Without a CULTURE OF QUALITY, the relationship of price to results is not always clear. There could be injuries in the first few games that sideline a player for the season, there may not be chemistry with the rest of the team, maybe ego will get in the way, or it could simply be a case of scouting misjudgment. Is it worth it!

Employee Relations 505

Employee Relations Sports Pricing Hiring 505

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. The hours arent clear, theres no menu, and youre not even sure if the place is still open. Frustrating, right?

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

7 Shifts

NOVEMBER 15, 2024

They also bring creative ideas to the table, such as improving the drink menu and coming up with new events and promotions to drive sales. How would you improve or refine our current drink menu? Strong relationships with vendors help you land the best pricing and priority delivery, especially for high-demand items.

Bar 195

Bar Management Management Hiring 195

Modern Restaurant Management

MARCH 8, 2023

From the rise of Instagram food bloggers and selfie walls to paying outrageous prices for the #SaltBae experience , consumers are now expecting restaurants to deliver an experience beyond flavor. On the other hand, the spoils are evident: Customers will pay up to a 16 percent price premium if they know they’ll get excellent service.

Social Media 450

Social Media Customer Experience Website Management Customer Service 450

Modern Restaurant Management

MARCH 24, 2022

So, Chloe has to present them with a sales forecast. Assuming that 80 percent of seats are filled for both sittings and that each customer orders something of average price, Chloe can establish a rough baseline calculation for a day’s trading. for her daily lunchtime menu, she just puts “lunch” and an average price.

Point of Sale 449

Point of Sale Education Seasonal Menu Small Business 449

Modern Restaurant Management

MAY 30, 2025

In 2024, restaurants across the country saw an average five percent increase in transactions and an average eight percent increase in profits with only four percent caused by price hikes. Growing menu innovation and healthy fast food further drive the growth of the market. billion in 2024 and is anticipated to rise at a CAGR of 3.74

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

ChowNow

JUNE 20, 2025

It gives people everything they need to make a decision about where to eat, including business hours, phone number, location, menu, photos, reviews, and links to online ordering, all in one place. A blurry menu photo from 2018 isn’t a good look. Look for outdated menu items, old promotions, or incorrect business information.

Online Ordering 195

Online Ordering Website Management Customer Experience Seasonal Menu 195

ChowNow

MARCH 14, 2025

On the flip side, poor operations can lead to inefficiencies that snowballlike staffing issues that slow down service, supply chain mishaps that throw off the menu, or rising costs that eat into profits. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Modern Restaurant Management

DECEMBER 31, 2024

The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality. However, the industry has renewed optimism, driven by the adoption of digital and mobile ordering, menu creativity and heightened expectations around AI.

Franchising 221

Franchising Franchise 2024 Mobile Ordering 221

Culinary Cues

MARCH 15, 2021

If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? Every product that a student handles in class should carry a price tag. What are the raw costs of the materials, what is the production costs associated with seasoning, oils, flour for dredging, etc.

Education 587

Education Food Supply Communication Training 587

Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.

Marketing 221

Marketing Loyalty Program 2024 2025 221

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.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Modern Restaurant Management

JANUARY 12, 2022

58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. CGA’s BeverageTrak solution combines powerful datasets to provide an ultra-granular view of how brands and categories are being consumed, when and at what price.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. titled Pricing Strategies Driving Restaurant Visits in 2024.

Food Truck 251

Food Truck Fast Casual Food 2024 251

Modern Restaurant Management

NOVEMBER 27, 2024

Ninety-five percent of those surveyed reported using some form of AI in their restaurant, with the most common being AI-assisted inventory management (35 percent), AI menu optimization (35 percent) and AI reservations/bookings (32 percent). AI usage has also skyrocketed, primarily in the back-of-house. Nearly 29 percent of U.S. population.

2025 221

2025 Loyalty Program 2024 Back of House 221

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. There have always been slower seasons or weeks when staff hours were reduced, or a few weeks of unemployment were dealt with by staff members.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Spend time researching low rent prices with good location. Start with a small, focused menu featuring quality ingredients and hiring kind, skillful servers.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. ” Supporting Local. ” Attracting New Diners.

2021 447

2021 Retail Online Ordering Loyalty Program 447

Lavu

FEBRUARY 28, 2025

POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Improves Operations : Smarter inventory and menu management.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Lavu

MARCH 21, 2025

Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing.

Customer Experience 78

Customer Experience Seasonal Menu Fine Dining Customer Service 78

Modern Restaurant Management

NOVEMBER 2, 2021

The concept is centered around a 900-degree coal fired oven, and its streamlined menu offers “well-done” pizza, coal fired chicken wings, homemade meatballs, and a variety of handcrafted sandwiches and salads. The award was presented to RBA at the National Arby’s Convention in Denver last month. across Asia.

Franchise 450

Franchise Franchising Leadership Beverage 450

Modern Restaurant Management

OCTOBER 16, 2020

It provides the whole organization a really effective way to manage purchasing and price updates on a daily basis” Biggest Fall Food and Drink Trends. of the top pumpkin patches across the US if you’re looking to make the most of the season. Cleanliness Is a Major Concern, But the Menu Still Matters.

2020 553

2020 2030 Hotels Food Safety 553

EATER

OCTOBER 26, 2023

Perched in the southwest corner of Thailand along the Andaman Sea, the island has long had close links with the Straits Settlements, British colonies that included Singapore, Melaka, and Penang, the latter two in present-day Malaysia. The casual, almost rural atmosphere, low prices, and solid cooking may make you want to come back every day.

Seasonal Menu 319

Seasonal Menu Hotels Back of House Front of House 319

Culinary Cues

NOVEMBER 30, 2020

SALT as a mineral and a seasoning is just salt – why question it? CARROTS, POTATOES, TURNIPS, and PARSNIPS are root vegetables that are easily available to all cooks and are offered at very inexpensive commodity prices. Think about the possibilities and the opportunities that curiosity might unveil.

Food Order 401

Food Order Seasonal Menu Training Dine-in 401