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. Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

SEPTEMBER 23, 2020

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. Serving Up a Side of Democracy. ” With 42 locations in the US, Nando’s will serve as a COVID-safe voter-registration resource hub in every community it serves.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

JANUARY 2, 2025

Beer and wine licenses, however, provide a sustainable, cost-effective alternative, allowing restaurants to invest resources elsewhere. These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses.

License 472

License Loyalty Program Innovation Customer Service 472

Modern Restaurant Management

MARCH 18, 2025

Instant Gratification and Sustainability Consumers today are deeply immersed in a culture of instant gratification, where anything that disrupts immediacy can feel like an inconvenience. Technology plays a key role in this, as smartphones serve as an endless stream of information, entertainment and social connection.

2025 322

2025 Sustainability Social Media Customer Experience 322

Modern Restaurant Management

DECEMBER 16, 2020

Sustainable Food Sourcing Is Worth the Effort. Sourcing seafood sustainably takes a bit more work but is worth it. Fishery improvement projects and aquaculture improvement projects are designated fisheries and aquacultures that have expressed a desire to be more sustainable. Source Responsibly.

Sourcing 474

Sourcing Sustainability Certification Food 474

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

JANUARY 30, 2025

Consumer priorities have also shifted, with greater demand for transparency, sustainability, and authenticity. By combining storytelling, community involvement, and a purpose-driven mission, we create campaigns that leave a lasting impact while driving meaningful results for our clients and the communities they serve.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

DECEMBER 31, 2024

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

Beverage 2025 Fine Dining Guest Recovery 450

The Rail

OCTOBER 10, 2024

That may or may not be up for debate, but one thing is for sure: the world is decidedly waking up to the taste of sustainability. As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Modern Restaurant Management

DECEMBER 17, 2024

This frees up valuable labor resources to focus on what really matters—serving customers at the restaurant level, and focusing on customer service and business growth at the distributor level. First and foremost, there often aren’t enough sustainable options available, and the production costs can be significantly higher.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

FEBRUARY 16, 2023

Restaurant owners and chefs can sometimes get into the mindset of “I know everything” because they are so good at what they do, but they forget who they are ultimately serving – their customers. If the customer feels involved in the process and feels heard, they will stay loyal and tell all of their friends.

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

Modern Restaurant Management

OCTOBER 13, 2024

In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. adults who eat at quick-serve restaurants expect to receive their food within five minutes or less of ordering, reliable connectivity is key.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

MAY 5, 2022

It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Enhancing customer experience. Blockchain modules in restaurants share with customers the origin and journey of ingredients. In addition, it connects diners with information about their food- where it is from and its preparation.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

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. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.

Sustainability 327

Sustainability Sourcing Consumer Goods Seasonal Menu 327

Modern Restaurant Management

FEBRUARY 14, 2025

SoftPOS can also serve as a back-up solution or a queue-buster during busy periods, ensuring scalability and flexibility increasing acceptance and conversion. Half of consumers surveyed by Nexi believe sustainable online shopping options are lacking and they would actively choose them if they available.

2025 275

2025 Sustainability Transportation Travel 275

Modern Restaurant Management

MAY 7, 2021

“Our guests continue to demand access to truly healthy and delicious food and beverage products are served with smiles and speed." ” Understanding that sustainability requires partnership throughout the supply chain, Burger King are partnering with The Coca-Cola Company and Kraft Heinz to bring these initiatives to life. .

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

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.

2025 332

2025 Beverage Hospitality Leadership 332

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. Supported by the Oklahoma Tobacco Settlement Endowment Trust, this green space embodies sustainable Indigenous practices. I call it my healthy, unfried bread.

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

DECEMBER 26, 2024

Considering the inflationary and labor strains, proactive risk management and operational adjustments will be crucial to sustaining profitability in the year ahead. Outsourcing high-risk services, such as delivery, can alleviate exposure to rising auto insurance costs, which are projected to climb in 2025.

2025 418

2025 Management Management Insurance 418

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MAY 2, 2025

Digital Tools That Reduce Operational Strain Facing persistent labor challenges, restaurants are strategically adopting technology not as a quick fix, but as a long-term solution for sustainable operations. By automating key tasks and improving workflows, restaurants can serve customers more quickly without sacrificing quality.

Technology 251

Technology Mobile Ordering Front of House Back of House 251

Goliath Consulting

FEBRUARY 19, 2025

Capital Structure Optimization: Guiding decisions about debt and equity procurement to ensure sustainable growth while maintaining optimal financial health. For restaurant owners focused on scaling operations, improving margins, and building sustainable growth, a fractional CFO can be transformative.

Cash Management 243

Cash Management Leadership Seasonal Menu Sustainability 243

Modern Restaurant Management

APRIL 29, 2025

Creating an exceptional guest experience goes beyond just serving great food; it’s about delivering an overall memorable visit — from the food and ambiance to the exceptional and friendly service. Loyalty is the cornerstone of a sustainable brand, with word-of-mouth being one of the most powerful marketing tools.

Franchising 282

Franchising Franchise Uniforms Dine-in 282

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 280

Pricing Equipment Consumer Goods Bar 280

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

NOVEMBER 20, 2024

Temperature logs and cleaning checklists serve an important documentation purpose, but they can't detect active contamination in real-time. But the key insight is that this improvement is sustained over time when reinforced by continuous feedback. And of course, they’re more susceptible to human error.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Have a Staff That Is Knowledgeable of Plant-Based Products. Effectively educating those (bartenders, wait staff, back of the house, etc.)

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

DECEMBER 27, 2022

Focus on Sustainable Food Production. As climate change puts traditional farming methods – and food production – at risk, there will be a renewed effort around sustainable food production, like vertical farming, hydroponics, and aquaponics. In the coming year, operators should rely on restaurant technology (ResTech) to help them: 1.

Food Safety 566

Food Safety Audits Food Supply Food 566

Modern Restaurant Management

MAY 2, 2022

These tech systems let operators view sales patterns, track inventory, and determine areas of wastage to make smarter, more profitable and sustainable choices. These sustainable changes will help your bottom-line and the environment. Digital tools allow brands to use data – not instincts – to make decisions.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

MARCH 13, 2025

Topics such as sustainability and induction cooking are top of mind in the industry—how does ICE respond to offer education to meet the needs of future chefs? Sustainability is a broad term and concept, and at ICE, we focus on some aspects of the concept. As for induction cooking, that's an easy answer.

Education 251

Education 2000 Sustainability 2015 251

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand.

2024 493

2024 Fast Casual Food Safety Insurance 493

Modern Restaurant Management

MARCH 6, 2025

” The project highlights Da Bureau's commitment to innovative design solutions that are environmentally responsible and sustainable, said Boris Lvovsky, CEO and co-founder. Consequently, in hospitality design, any material must serve these dual purposes. In total, we mirrored nature without outright copying it.

Design 251

Design Recycling Sustainability License 251

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back. Family Status: Are you serving couples, solo diners, or parents with children?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

DECEMBER 21, 2021

To position themselves for sustainable growth, restaurants must respond quickly. Brands have been pushing aggressively for higher levels of digital adoption, which provides access to first-party customer data and a lower cost to serve. Inflation on both wages and commodities are putting major margin pressure on brands.

Point of Sale 491

Point of Sale Supplies Back of House Customer Experience 491

EATER

APRIL 21, 2025

The crackle and pop of a sun-kissed golden layer of crispy tahdig, in its final moments above a steady flame, ready for its debut with a strong flick of the wrist onto a silver serving tray. The cafe serves unpretentious, intentionally minimal Iranian sandwiches like zaban (tounge) and kuku (herb frittata) on barbari flatbread.

Back of House 258

Back of House Seasonal Menu 2000 Serving 258

Modern Restaurant Management

FEBRUARY 11, 2025

Instead, we partner with responsible avocado oil and olive oil producers who use regenerative practices for a more sustainable, transparent food system. I’m proud that True Food Kitchen continues to evolve its approach to sourcing and production, as health and sustainability are the priority for every ingredient we use.

Social Media 251

Social Media 2022 Sourcing Menu 251

Modern Restaurant Management

APRIL 8, 2020

Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. So, what do you serve instead? Sustainability. Low or No-Alcohol Drinks.

Events 474

Events Beverage Recycling Seasonal Menu 474