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Cracking the Egg Crisis: Understanding Rising Prices, Supply Chain Solutions, and Strategies for Producers

Modern Restaurant Management

Prices have surged to unprecedented levels, driven by a combination of disease outbreaks, increased production costs, and regulatory changes. Understanding the factors behind rising egg prices and implementing strategic solutions is critical for navigating this volatile landscape.

Supplies 373
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2025: The Year of Contradictions in the Restaurant Industry

Modern Restaurant Management

For restaurants, this presents an opportunity to create in-person experiences that satisfy the craving for authenticity and connection. Thrifty Habits and Willingness to Splurge While price-consciousness is on the rise, with 74 percent of consumers opting for less expensive options, the willingness to splurge is far from gone.

2025 322
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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

On the challenges sustainability presented in 2024, and how to balance sustainable sourcing and practices with cost concerns in the new year: Several key challenges arise when it comes to sourcing sustainable ingredients.

2025 419
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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

Beverage 450
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Should coffee roasters sacrifice margins or increase prices?

Perfect Daily Grind

Prices for green coffee have surged, operational expenses continue to climb, and economic pressures show no sign of easing. At the same time, coffee consumers are growing more price-sensitive. While some businesses may choose to absorb these additional expenses, there are limits to how much they can sustain.

Pricing 123
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How Our Pop-Up Expanded to Serve a 10,000-Person Waitlist

EATER

This send is the first of a four-part series on restaurant growth, presented by Square. Here, Huang explains how business has changed since going brick-and-mortar and how hes kept prices low over the past five years. Quick-service restaurants arent really sustainable at one. We literally just raised prices by $1.

Serving 265
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Beyond the Blurred Lines: The Past, Present, and Future of the Restaurant and Hospitality Industry

Modern Restaurant Management

Many in the industry are already considering growth and seeking to add locations due more available space at an affordable price. ” Eventually, confidence will be achieved when the industry experiences a trend that implies sustainability. The unfortunate amount of closures could actually cause the survivors to thrive.