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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. “Off-premises dining has become a key revenue driver and an essential way to engage consumers,” said Dr. .

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Five Tips to Minimize Super-Sized Labor Costs

Modern Restaurant Management

Restaurants are feeling the bite of high labor costs, thanks to increased minimum wages, staff shortages, and high employee turnover that is outpacing other industries. Self-service kiosks can maximize the number of on-premise orders while mobile apps or websites allow customers to place orders directly without staff intervention.

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MRM Research Roundup: End-of-February 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

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How to Manage Your Restaurant Labor Cost Percentage

7 Shifts

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? The formula for calculating labor cost percentage is: Restaurant Labor Cost Percentage = (Total Labor Costs) ÷ (Total Sales) x 100%.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Christopher Baron of RedBaron Consulting.

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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. Each member of the coalition is committed to responsibility.

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

Restaurant owners and operators wear a lot of hats. They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. And the big restaurant brands are only getting bigger , making it even harder to stand out. Table of Contents.

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