Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

2024 186

2024 Fast Casual Food Truck Allergens 186

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Taking steps to prepare for the worst has the joint effect of saving you from having to make unexpected repairs and sheltering you from liability.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

Squirrel Systems

MAY 22, 2020

Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies. How can I optimize take-out at my restaurant?

Take-out 52

Take-out Innovation Food Safety Kitchen Safety 52

EATER

MAY 16, 2023

In these roles, she made a key observation that would once again change her career trajectory: Young people were flocking to cocktails because the wine industry was out of touch with her millennial generation. The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing.

Sustainability 103

Sustainability Back of House Front of House Agriculture 103

Future Food

FEBRUARY 25, 2020

Improving the sustainability of your restaurant during challenging times – a lesson for everyday trading. The question for every restaurateur and food operator in Australia is: What am I doing every day to make my business more sustainable and immune (or partially immune) to market forces? Image via Good Food).

Sustainability 88

Sustainability Social Media Communication Customer Experience 88

Tableo

JULY 14, 2023

You may improve the sustainability of the future and boost the profitability of your restaurant by putting these methods into practice. Conduct a waste audit You must first identify the source of food waste in order to address it effectively. Besides, your mum will be proud! New to Tableo?

Waste 52

Waste Sustainability Food Audits 52

Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

Fast Casual 165

Fast Casual Casual Operations Consumer Goods 165

Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Restaurateurs should thoroughly model out growth plans, get creative on managing cash flow and run lean before considering outside investor dollars.

Leadership 199

Leadership Small Business Cash Management Customer Experience 199

7 Shifts

SEPTEMBER 10, 2021

Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. But know this: Most restaurant owners don't have it all figured out. As you work your way through this section take note of the examples of mission statements. If not, “can” it.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Perfect Daily Grind

JUNE 8, 2022

Sustainability continues to be a major focus across the coffee industry, specifically in coffee production. Read on to find out what they said. However, without specific data that indicates where, when, and how deforestation is happening, it’s difficult for industry professionals to take steps to prevent it.

Food Supply 148

Food Supply Sustainability Agriculture Supplies 148

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

2024 179

2024 2023 Food Order 2013 179

Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

Operations 192

Operations Ordering Sustainability Food Supply 192

The Rail

JULY 28, 2023

43% of restaurant diners say they’re willing to pay more for sustainable dishes, while 68% say restaurants should have measures in place to prevent food wastage. Shockingly (or perhaps not), Americans throw out almost 40 million tons of food every year. You can even cut out food miles altogether by growing your own food.

Sustainability 52

Sustainability Seasonal Menu Waste Certification 52

Bottleneck Management

MAY 3, 2023

Environmentally Friendly Tips For Restaurants Sustainability has become an increasingly important topic in the restaurant industry. Restaurants adopting sustainable practices is not only good for the planet, but it can also reduce costs. Yet it’s also easy to take clean water for granted. It all starts with awareness.”

Compost 78

Compost Waste Sustainability Agriculture 78

Modern Restaurant Management

DECEMBER 28, 2021

The idea of diversifying portfolios toward concepts that were leaner but offered the same – or better – ROI began to take shape. Compared to big-box brand concepts, and even when compared to other poke-style concepts, our operational, labor, and build-out requirements are optimized to start and maintain.

Franchise 193

Franchise Franchising 2022 Fast Casual 193

Modern Restaurant Management

JANUARY 5, 2024

The best plans utilize: More sustainable and diverse suppliers. Modernizing sourcing technology. Explore localizing vendors and other opportunities to base production out of the local region to boost efficiency and cut transportation costs. Regionalized supply chains. Production and warehousing investments.

Supplies 114

Supplies Cash Management Food Supply Transportation 114

Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. Think broadly when it comes to sourcing applicants. How to avoid.

Hiring 202

Hiring Recruiting Employee Relations Mobile Ordering 202

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? There is a great deal of pent-up demand and restaurants are struggling to figure out how to gear up. Remember only 1.4%

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

Fast Casual 145

Fast Casual Front of House Fine Dining Mobile Ordering 145

7 Shifts

DECEMBER 3, 2019

In a sea of restaurants nationwide, yours has stuck out and been successful. Before you take the plunge, we’d recommend taking a practical and systematic approach to expanding your franchise to ensure the process results in a profitable endeavor. On the surface, your franchise may seem like it’s doing fine—maybe even great!

Franchise 368

Franchise Franchising Audits Point of Sale 368

Modern Restaurant Management

OCTOBER 3, 2023

Ray Kroc, McDonald’s Founder/Fast Food Innovator, said it best, “Look after the customer and the business will take care of itself.” We answered questions on the sourcing and sustainability of the new products and provided valuable face-to-face conversations with our customers during their experience.

Social Media 175

Social Media Customer Experience 2009 Customer Service 175

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 147

2022 Compost Recycling White Paper 147

Modern Restaurant Management

OCTOBER 2, 2023

More than ever, we’re seeing threats at the source. Scooping out an avocado or extracting crab meat and leaving ten percent in the shell or cutting a filet of salmon to nine ounces instead of eight ounces adds ten percent to your target food usage (and cost).

Waste 182

Waste Technology Food Inventory 182

Modern Restaurant Management

DECEMBER 14, 2023

Across the restaurant industry, it’s no secret that expectations for service, sustainability, and satisfaction are higher than ever. Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Here are my tips for back of house: 1.

Front of House 98

Front of House Back of House Customer Experience Sustainability 98

Modern Restaurant Management

APRIL 29, 2022

It is here to sustain, grow and be accepted on a larger scale. Consumers are now looking out for restaurants that provide a fully curated vegan meal that serves everything from starters to desserts. Not only are restaurants offering vegan food dishes but are also promoting a sustainable and greener lifestyle.

Seasonal Menu 199

Seasonal Menu Beverage Sustainability Fine Dining 199

Sling

DECEMBER 10, 2023

Want to take your culinary skills to the next level, move out of your home kitchen, and learn how to start a bakery? While the process is really just that simple, there are a number of practical steps you can take to get your new business heading in the right direction — including writing your very own bakery business plan.

Restaurant Law 78

Restaurant Law Customer Experience Customer Service Employee Relations 78

Restaurant Engine

MARCH 13, 2024

In this article, we take a broad look at food service trends to know in 2024. Trend: A Nod to Sustainability According to one study , your customers care about sustainability. Consider these statistics from the study: 90% of people say sustainability matters to them. Use organic ingredients.

2024 52

2024 Food Compost Front of House 52

Modern Restaurant Management

NOVEMBER 21, 2023

In recent years, the food service industry has witnessed a growing emphasis on sustainability and energy efficiency, making it imperative for restaurant owners and managers to seek out energy consumption curtailment strategies while ensuring a pleasant and comfortable atmosphere for their patrons and staff.

Equipment 114

Equipment Outdoor Sustainability Fine Dining 114

Perfect Daily Grind

MAY 5, 2023

Mon, 1 May Westrock Coffee publishes 2022 Sustainability Progress Report. The report highlights the company’s key environmental and social sustainability activities from last year, including increasing global purchases of certified and verified responsibly-sourced coffee by 9% – amounting to an increase of over 19.5

2023 140

2023 Airlines Certification Seminar 140

Modern Restaurant Management

MAY 3, 2023

We know chefs continue to face an array of challenges coming out of the pandemic, from labor shortages to supply chain issues, so we really want to be a resource for chefs and provide them with solutions that can actually help their business. What should restaurant owners and chefs take away from the trends to plan future menus?

Menu 88

Menu Seasonal Menu 2023 Food Supply 88

Modern Restaurant Management

APRIL 20, 2023

The team thoughtfully sourced woven window lights to honor the rich tradition of weaving found in local Native American culture. As a carry-out/dine-in/delivery restaurant, every fraction of every square inch of the POS, kitchen, and back of house has to be carefully planned, especially since many of the buildouts occur in existing buildings.

Back of House 167

Back of House Design Fine Dining Customer Experience 167

Modern Restaurant Management

NOVEMBER 10, 2021

According to research, it is estimated that we spent over £23 billion over the summer months, and the majority of this will go on either staycationing or eating and drinking out. On the flip side, minications are where people take much more frequent, but shorter breaks around the UK. Sustainable Tourism Is on the Up.

Hospitality 175

Hospitality Tourism Sustainability Travel 175

Next Restaurants

FEBRUARY 20, 2020

As the demand for healthier and whole foods that were responsibly-sourced grew, the movement officially began. But when guests enjoy farm-to-fork cuisine, it means the ingredients can easily be tracked to a specific source, whether that’s several local farms or one specific farm. Dining for Sustainability.

Food Supply 142

Food Supply Sustainability 2010 Dine-in 142

Perfect Daily Grind

APRIL 17, 2023

From the increasing reliance on technology to a growing emphasis on sustainability , there have been significant developments across all areas of the supply chain. This includes sourcing and trading green coffee. This ranges from how to choose and source your green coffee to how to roast, brew, and serve it.”

Technology 114

Technology Transportation Online Ordering Small Business 114

Perfect Daily Grind

MARCH 21, 2023

To find out more, I spoke with Oscar Daza, a producer in Colombia, and Martin Mayorga, founder and CEO of Mayorga Coffee. Read on to find out what they had to say. He emphasises that they work closely with producers towards achieving a shared vision of improving quality, sustainability, and financial security.

Pricing 176

Pricing Supplies Sustainability Communication 176

Modern Restaurant Management

DECEMBER 21, 2023

Maintaining relationships with your local breweries, taking intentional steps to partner with local creators and working together to create experiences for on-premise customers will pay dividends for the on-premise draft program. 4 to 7 vendors in the restaurant space between recruiting and payroll are too many to be sustainable.

2023 120

2023 2024 Insurance Employee Relations 120

The Rail

MARCH 31, 2023

This trend has been dominating Instagram the past year and it all goes back to the idea of Dry January and taking responsibility for our consumption. You won’t be the only restaurant taking advantage of the trend, so you need to stand out from the competition.

Menu 116

Menu Seasonal Menu 2023 Point of Sale 116