Modern Restaurant Management

JANUARY 13, 2025

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.

Management 419

Management Management Social Media Food 419

Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Today we are engulfed in information and misinformation.

Front of House 433

Front of House Back of House Sourcing Travel 433

Modern Restaurant Management

DECEMBER 31, 2024

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

DECEMBER 17, 2024

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

DECEMBER 23, 2024

Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

APRIL 16, 2025

A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. The multi-course experience is served at a 10-seat counter with two seatings per evening. "We offer tableside prosciutto carts with three different prosciuttos. .”

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

The Rail

FEBRUARY 7, 2025

Sharing behind-the-scenes videos of kitchen operations, ingredient sourcing, or staff introductions humanizes your restaurant and creates a deeper connection with the audience. Behind-the-Scenes Content and Storytelling Modern consumers want transparency and authenticity from their favorite brands, including restaurants.

Serving 130

Serving Marketing Loyalty Program Social Media 130

Modern Restaurant Management

DECEMBER 2, 2024

Source Wisely The first step in preventing foodborne illnesses starts long before you begin preparing food—it's all about where you get your ingredients. Sourcing from reputable suppliers ensures that the food you're serving is safe. Let’s take a closer look at those strategies.

Food Safety 275

Food Safety Management Management Kitchen Safety 275

EATER

OCTOBER 21, 2024

Changing temperatures and weather patterns mean ingredients that were once common are now harder to come by , and sourcing ingredients from sustainable farms can often be more expensive. Customers who are attracted to sustainable eating “come find us because of our sourcing,” he adds, but “there’s only so many places we can communicate that.”

Sustainability 326

Sustainability Sourcing Consumer Goods Compost 326

Modern Restaurant Management

JUNE 23, 2025

That level of control has helped us reduce waste by nearly 75 percent during slower periods, in addition to serving our guests the freshest food possible. We also work very hard overall to source items in advance and look at buying products that may be affected in bulk. It’s about being focused every single day.

Food Supply 251

Food Supply Waste Supplies Inventory 251

EATER

APRIL 2, 2025

Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals. Ethical sourcing will also be considered.

2025 332

2025 Beverage Hospitality Leadership 332

Modern Restaurant Management

FEBRUARY 11, 2025

This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Our burger buns are now completely seed-oil free, and we’ve reformulated or sourced alternatives for items like harissa paste to ensure we uphold the highest ingredient standards.

Social Media 251

Social Media 2022 Sourcing Menu 251

Culinary Cues

MAY 12, 2025

Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.) Make the tomato an experience.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

JUNE 11, 2025

Platforms such as TikTok and Instagram serve as powerful marketing tools, particularly when a single video can attract thousands of viewers. That includes sourcing practices, workplace culture, and how you support your team. The key is to evolve in ways that make sense for the people you serve now, not for the trends.

Marketing 251

Marketing Social Media Customer Experience Consumer Goods 251

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. Referral The best way to know who to work with is to ask those in your network that you trust for a referral.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

Culinary Cues

JANUARY 26, 2025

A dollar for a great source of protein on a plate is still a pretty good deal. If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. 50 per egg.

Food 446

Food Hotels Fine Dining Agriculture 446

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. These are some of the most important details you need to ensure the food you’re serving is safe for your customers to eat! What’s My Role?

Information 552

Information Allergens Food Supply Food 552

Modern Restaurant Management

JUNE 13, 2025

In many ways, the Change Maker serves as an extension of our management team support system, similar to a supervisor or a future manager. Change Makers are more than just passionate Snoozers – they're future leaders who help Snooze show up with heart, soul and a whole lot of fun in every community we serve.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

NOVEMBER 20, 2024

coli can rapidly spread through food service facilities from a single contaminated source, persisting on surfaces and posing long-term contamination risks. Temperature logs and cleaning checklists serve an important documentation purpose, but they can't detect active contamination in real-time. Foodborne pathogens like E.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

Modern Restaurant Management

MARCH 18, 2025

Technology plays a key role in this, as smartphones serve as an endless stream of information, entertainment and social connection. Restaurants that successfully integrate sustainability into their convenience-driven offerings—such as using eco-friendly packaging or ethical sourcing—will resonate most with today’s diners.

2025 322

2025 Sustainability Social Media Customer Experience 322

Modern Restaurant Management

MARCH 3, 2025

First, You need toensure you’re maintaining brand consistency across multiple locations, and that involves streamlining logistics, sourcing, and staff training to keep quality high across your chain. The strongest restaurant brands serve more than meals; they serve experiences that leave a lasting impression.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Modern Restaurant Management

OCTOBER 24, 2024

B Corp was one of a few certifications or collectives we investigated to find guidance and validation for the way we do business, particularly our long-standing sustainable sourcing mission. As we wrestle with margins in a post-pandemic restaurant world, our choices may only be justifiable with investment in other revenue sources.

Certification 221

Certification Fast Casual Government Front of House 221

Modern Restaurant Management

OCTOBER 23, 2024

There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options. Fresh-baked waffles are perfect for locally sourced additions. Survey your staff for their favorite local treats like freshly grown fruit and locally sourced honey. Versatility: They are essentially a blank canvas.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

AUGUST 25, 2020

Mechanical systems should be designed to enhance the Indoor Air Quality (IAQ) of the spaces they serve. Additional care should be taken to ensure that the sources of outside air have proper clearances from other building exhaust sources such as grease or toilet exhaust.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Goliath Consulting

JUNE 28, 2025

These voice-interactive systems can take orders, engage with guests, and serve drinks quickly and consistently ( Chowbus, 2024 ; FastCasual, 2021 ). For his restaurant, embracing robotics has become part of staying competitive in a challenging labor market. On the beverage side, robotic bartenders like Cecilia.ai are shaking up service.

Front of House 195

Front of House Operations 2025 2024 195

ChowNow

JUNE 6, 2025

Think of it as a handshake with potential new customers, a moment to say, “Here’s who we are, what we serve, and why it matters to us.” Mentioning your location, menu items, and your cuisine types gives search engines the signals they need to understand your restaurant’s offer and put it in front of hungry people looking for what you serve.

Social Media 195

Social Media Fine Dining Front of House Customer Experience 195

EATER

NOVEMBER 27, 2024

For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. McConnell has sourced bison from Montana and salmon from Seattle’s nearby Muckleshoot tribe, reflecting Off the Rez’s commitment to Indigenous foodways and local partnerships.

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

JULY 26, 2024

Therefore, it’s helpful to create a communications plan in advance to serve as a roadmap. Work with regulatory agencies to detect the source of the problem and determine which product batch(es) were impacted. That means providing clear, action-oriented messages, delivered through proper delivery channels. Apply lessons learned.

Communication 465

Communication Food Safety Social Media Loyalty Program 465

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. List Every Ingredient in the Dish Start by writing out everything that goes into a single serving—no shortcuts. That means listing not just “salmon” but also the oil it’s seared in, the herbs it’s topped with, and the lemon wedge it’s served with.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

EATER

MARCH 27, 2025

Natural flavors are very chemical, but theyve been derived from natural things, he says; Smartfood itself describes them as obtained from essences or extracts of sources found in nature such as spice, fruit, vegetable, yeast, herb, plant material, meat, seafood, poultry, eggs, dairy products. In both, a 28-gram serving is 160 calories.

Consumer Goods 349

Consumer Goods Food Supply 2019 Food Order 349

Modern Restaurant Management

JUNE 6, 2025

Showing off a signature dish, juxtaposing fresh ingredients with their farm-to-table source, the mixing of an upscale cocktail, or slow-motion shots of decadent desserts can stimulate the appetite and compel guests to give it a try. You could also share staff highlights or tours of where you source your ingredients.

Marketing 221

Marketing SEO Influencer Events 221

EATER

MAY 21, 2025

Makubi Safari Camp While operators have historically served Western cuisines, a handful of modern safaris are offering local cuisines and native ingredients to immerse guests fully in their stunning surroundings A safari in Africa is about more than wildlife encounters. Elewana Collection One of Elewanas jeeps.

Outdoor 201

Outdoor Fine Dining Tourism Food Supply 201

Modern Restaurant Management

JANUARY 2, 2025

Menu Innovation: Balancing Variety, Quality and Simplicity While many restaurants are chasing trends like locally sourced ingredients and exotic toppings, pizza remains a stronghold of tradition. For customers, direct ordering often means fewer fees and a more seamless experience.

2025 251

2025 Online Ordering Franchise Franchising 251

EATER

MARCH 27, 2025

The goal was to not only to trace current dining expectations and desires fueled by both current economic uncertainties and also the inundation of sources for restaurant recommendations and reviews but also how younger diners might be shaping the industry in the future.

Social Media 222

Social Media Fine Dining Online Ordering Dine-in 222

The Rail

OCTOBER 10, 2024

Here's what's driving the demand for restaurants to start serving more sustainable coffee : Ethical Awareness: Consumers have more awareness about the social and environmental dimensions associated with the production of coffee. Taste: Some consumers feel that sustainably sourced coffee has a superior taste to traditionally harvested coffee.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

EATER

MAY 14, 2025

Whether served raw on the half-shell, chargrilled, or Rockefeller style, theres no denying the briny appeal of a perfect fresh oyster. At places like the Lonely Oyster in Los Angeles, you could pay as much as $6 for a sustainably sourced Blue Pool oyster pulled from the waters of Hama Hama, Washington. The raw bar is getting pricier.

Pricing 277

Pricing Equipment Consumer Goods Bar 277

Modern Restaurant Management

JANUARY 26, 2024

Batteries need a charging source to store energy so they’re ready to automatically kick in when the power goes down. That source can be solar panels, a standby generator or even the grid. For example, solar and battery energy can become the primary power source for a business that would like to operate “off grid.”

Equipment 492

Equipment Sourcing Outdoor Waste 492