Modern Restaurant Management

JANUARY 8, 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. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. This will enable brands to better manage off-premises orders and balance their hybrid operating models. For part two, click here.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. Investment in delivery and mobile ordering pays off.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. But restaurant management is the glue that holds it all together. What is Restaurant Management? Here's a breakdown of the major restaurant manager responsibilities.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

JUNE 16, 2024

In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 These figures prove how tough the competition is in this industry and how important it is to devise unconventional tactics and extraordinary strategies to stay ahead. How do you create a good restaurant marketing strategy?

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Apicbase

JULY 16, 2024

Rebates from one supplier. Bulk order discounts from another. That’s because, next to inventory management, F&B purchasing mistakes are the number #1 reason why operators struggle to get their food costs under control. And ready to tear down those mounting food costs to shreds.

Operations 98

Operations Inventory Point of Sale Food Order 98

Open for Business

SEPTEMBER 2, 2024

Running a successful restaurant involves more than just serving great food. After all, profit is how much your restaurant is making on a day-to-day basis and provides an indication of how well you’re doing. It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Small Business 78

Restaurant365

JUNE 4, 2021

So how do you drive long-term restaurant profitability? You can achieve a better sales margin by increasing sales revenue and decreasing expenses. Wages and food costs inevitably rise over time. As a restaurant owner or operator, you always have restaurant profitability on your mind. Long-term profitability strategies.

Point of Sale 78

Point of Sale Loyalty Program Inventory Customer Service 78

BNG Point of Sale

SEPTEMBER 7, 2021

CoGS: Cost of Goods Sold Restaurant Industry Average . The average cost of goods sold in the restaurant industry varies, but it sits around 30% to 35%. Cost Of Goods Sold Restaurant Industry Average . CoGS is how much it costs you to produce a menu item. Cost of items intended for resale. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Apicbase

MARCH 25, 2024

Managing inventory and supplier ordering is like juggling flaming torches while riding a unicycle (which also happens to be on fire). Picture this: You have to order the correct ingredients, in precise quantities, at the right time, from various suppliers without knowing future sales. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

Apicbase

MARCH 28, 2024

In this guide, we’ll examine the definitions and calculations for different types of restaurant profit margins and discuss the best ways to improve them through better inventory and purchasing management, tech integrations, and analytics. It takes into account your COGS, overheads, and variable costs.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

iTab POS

NOVEMBER 8, 2018

In such circumstances, your ability to run business operations without reducing the quality of food and service can be the difference between failure and success. By limiting your restaurant to a ‘cash-only’ payment model, you turn away many customers from your doors and effectively miss out on a significant portion of your target market.

Cash Management 40

Cash Management Mobile Ordering POS Point of Sale 40

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. Visits at the dinner daypart were down -5 percent in May 2021 from a year ago and -12 percent from two years ago.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

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? Same-store sales growth was -2.1

2020 277

2020 Point of Sale Online Ordering Consumer Goods 277

Modern Restaurant Management

AUGUST 16, 2021

Throughout the pandemic, QSR restaurants, particularly chains, benefitted from well-established off-premises services, like carry-out, drive-thru, and delivery. Despite the gains, FSR dine-in visits are down -37 percent from the second quarter of 2019. foodservice industry. “The U.S. “The U.S.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

Modern Restaurant Management

SEPTEMBER 14, 2021

Cyndi directs the activities of employees in the accounting department to manage the accounting process through financial statements and is responsible for the overall management of the corporate office. In 1991 she was promoted to Accounting Manager and in 2009 to Director of Accounting.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Notch

JANUARY 31, 2019

That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? What is food cost control?

Food 71

Food Seasonal Menu Point of Sale Food Supply 71

Notch

JANUARY 31, 2019

That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? What is food cost control?

Food 52

Food Seasonal Menu Point of Sale Food Supply 52

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

MAY 5, 2020

In this edition of MRM News Bites, we have tech investments, new products, charitable endeavors and more. Yelp launched a number of new features to support businesses owners who have adapted their operational models, in addition to giving consumers the ability to better discover businesses that meet their needs. Yelp Virtual Services.

Guest Recovery 307

Guest Recovery Food Safety Loyalty Program Point of Sale 307

Modern Restaurant Management

JUNE 14, 2020

In this edition of MRM News Bites, we feature updated links for the PPP, the acquisition of Grubhub and contactless products and services. In a deal that creates the world’s largest online food delivery company outside of China, Just Eat Takeaway.com plans to acquire 100 percent of the shares of Grubhub in an all-stock transaction.

Food Safety 424

Food Safety Kitchen Safety Online Ordering Loyalty Program 424