Modern Restaurant Management

OCTOBER 16, 2024

Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. What are some common fraud activities you are seeing that affect restaurants? But it doesn’t stop there.

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Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

JANUARY 30, 2025

” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. Shoppers now care about the story behind their food, from sourcing to environmental impact, and value-driven branding has become essential.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

DECEMBER 2, 2024

Let’s take a closer look at those strategies. 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.

Food Safety 275

Food Safety Management Management Kitchen Safety 275

Modern Restaurant Management

DECEMBER 31, 2024

2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. That’s where the NEXT Flavor Report comes in.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 29, 2024

’ This strategy is rooted in listening to our consumers and showing up authentically in the spaces they take an active part in,” Lauren Morton, Wendy’s Manager of Social & Partnership Engagement Strategy. It turns out that there are several important factors that repeatedly show up in effective creative campaigns.

Marketing 447

Marketing Advertising 2024 2023 447

Culinary Cues

JANUARY 26, 2025

The next time you walk through your local supermarket, butcher shop, fish market or bakery, take a moment to think about this. Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50

Food 446

Food Hotels Fine Dining Agriculture 446

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. So, take your moments to reflect.

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Front of House Back of House Sourcing Travel 433

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S.

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Compost Food Equipment Waste 297

Modern Restaurant Management

DECEMBER 23, 2024

As we navigate these changes, one theme stands out: innovation. Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers. Here’s the top five trends I see shaping the industry in 2025, starting with the growing role of automation.

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2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

FEBRUARY 11, 2025

What did the process of removing seed oils from the menu involve and how long did it take to make it scalable across the brand? This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Others have food allergies and need options they can trust.

Social Media 251

Social Media 2022 Sourcing Menu 251

EATER

MAY 14, 2025

Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. We have an outdoor patio.

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Seating Outdoor Dine-in Beverage 244

Modern Restaurant Management

MARCH 5, 2025

My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. We had another big decision to make: do we change who we are at our core to accommodate a co-packer’s production approach, or do we figure out how to remain small batch at scale?

Food 322

Food Back of House Consumer Goods Kitchen Safety 322

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Fresh-baked waffles are perfect for locally sourced additions. Call out a local farmer’s eggs or dairy products on your menu.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

EATER

MARCH 27, 2025

population that dined out at least once in the past month, hoping to better understand how Americans are approaching dining out in this new era. Theres no overall trend driving dining culture, with diners pretty evenly split on what inspires them to dine out. The Vox Media Insights and Research team surveyed over 2,000 U.S.

Social Media 246

Social Media Fine Dining Online Ordering Dine-in 246

Modern Restaurant Management

MAY 28, 2025

. “We are not only seeing the continued use of social for search this year, but also the rise of AI search engines like ChatGPT and community websites like Reddit, which are taking market share away from traditional search engines,” Ho added. “This shift is already happening. ” Modern Restaurant Management (MRM).

Social Media 251

Social Media Marketing SEO 2025 251

Modern Restaurant Management

OCTOBER 25, 2024

You’re unlikely to eliminate all your sources of overuse immediately. It takes commitment alongside some investment in specific areas of operations. What strategic steps can you take to bring your kitchen closer to achieving zero-waste? So, let’s look a little closer at the concept.

Waste 309

Waste Equipment Inventory Customer Service 309

EATER

NOVEMBER 15, 2024

Of course, with the Grubhub acquisition, Wonder will now also be available via Grubhub; the company hasn’t specified if or how it’ll take over delivery.) The basic setup of the van model hasn’t been fully phased out. Wonder takes over Blue Apron delivery. It’s our delivery, and it’s our cooking. How does Wonder make its food?

Food 306

Food 2024 2023 Food Order 306

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. So let’s take this a step further. Size The first thought may be to hire the biggest, most known buying group.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

Modern Restaurant Management

MARCH 24, 2025

These metrics were then weighted.Yelp measures consumer interest by looking at select actions users take in connection with businesses on Yelp, including viewing business pages or posting photos or reviews. To learn more, Modern Restaurant Management (MRM) magazine reached out to Kadecia Ber, Yelp’s advertising trends expert.

2024 221

2024 2023 Customer Experience Pricing 221

Modern Restaurant Management

APRIL 16, 2025

Unique tableside services at a variety of restaurants are taking the experience factor to the next level. ” Photo by Carla Boecklin Kirchheimer feels guests are looking for unique experiences when they dine out, something that goes beyond just a meal. "They "They want something memorable, interactive, and shareable.

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

MAY 13, 2025

But in the workplace these differences don’t always play out so nicely. Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” ” “They don’t take feedback well, but always want to give their opinion.”

Leadership 251

Leadership Hospitality Coaching 2024 251

Modern Restaurant Management

APRIL 12, 2023

Tracked from numerous sources, thoughtful analysis of this data can be the key to prioritizing needs, driving growth and so on. One of the most important sources is a restaurant’s POS system, or point-of-sale system. Check out the accompanying resource. At the heart of this science is data.

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Point of Sale Inventory POS Customer Service 491

Modern Restaurant Management

JUNE 6, 2025

If you don’t stand out from the sea of options for diners, you may not bring enough guests through the door to stay afloat. While images can excite the senses, video takes it a step further with sensory appeal that words and photos can’t match. Then, when they want to dine out, your restaurant is at the top of their mind.

Marketing 221

Marketing SEO Influencer Events 221

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.

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Hiring Recruiting Employee Relations Mobile Ordering 514

Modern Restaurant Management

AUGUST 31, 2020

As consumers seek clean products without chemicals or human-made modifications to put in their bodies, they are taking more notice of organic ingredients to boost their health and wellness. Sourcing organic produce and ingredients will be difficult, especially if you are seeking an all-organic concept. An Industry Microcosm.

Food 596

Food Food Supply Franchise Franchising 596

EATER

MARCH 28, 2025

But preparing a new dish and scaling it to feed tens of thousands baseball fans takes time, effort, and culinary chops. Doyle takes crab dip and stuffs it into jumbo pasta shells, which are then breaded, fried, and dusted with Old Bay no crackers or peeling necessary. Another new dish emulates the actual look of a crab.

Serving 265

Serving Seasonal Menu Food Supply Menu 265

Modern Restaurant Management

JULY 10, 2024

And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

Modern Restaurant Management

MARCH 20, 2023

Restaurant financial statements are an untapped source of potential growth. Image sourced from sage.com Here’s what you can do with a balance sheet. Image sourced from sage.com Here are some other useful things you can do with a P/L statement. Can you build on a single source, and if so, how can you do this?

Cash Management 488

Cash Management Point of Sale Consumer Goods Sourcing 488

EATER

JANUARY 13, 2025

But Im really here for the chocolate, which on Valentines Day, deservedly takes pride of place, conversation hearts and luxury vegetable bouquets notwithstanding. Sugoi Sweets Sugois Elle Lei makes bonbons in small batches out of Chicago. Those bonbons are available to ship in boxes of six or 12 surprise flavors.

Online Ordering 262

Online Ordering Bar Take-out 2025 262

EATER

APRIL 8, 2025

And in Chicagos Union Station, surrounded by fast food, I once watched a child reach into a huge plastic tub of ice cream, relabeled in slanting marker as Annas Sundays Best, and pull out a homemade scone, the look of happiness radiating from her. I just love the train, the scenery, and the traveling, and the people.

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Training Food Travel Social Media 292

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. What role does data play in brand strategy?

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Modern Restaurant Management

APRIL 4, 2024

The book's highlighted advice includes: Pick The Battles to Win – Ganzler helps companies gather, organize, and evaluate myriad issues they could take on. To learn more about restaurant sustainability, Modern Restaurant Management (MRM) magazine reached out to Ganzler. Why did you want to write this book and why now?

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Sustainability Book Food Supply Waste 490

EATER

DECEMBER 4, 2024

How my father taught me how to be a dad, one roasted Lowcountry oyster at a time “Boy, take your time and pay attention to what you’re doing!” The time I cut my hand open stands out the most. New me, same us Now, every year that I return home with my family for the holiday, I’m designated the oyster sourcing chairman.

Back of House 296

Back of House 2007 Take-out Equipment 296

EATER

NOVEMBER 21, 2024

The anonymous poster behind Seed Oil Scout, which launched in 2022, said they first became concerned with seed oils during early COVID lockdown, as they noticed their gut health improved after cooking at home instead of eating out in restaurants. Carbone, however, isn’t taking the SOS fliers lying down. But you really don’t need to.

Advertising 331

Advertising Influencer 2023 2022 331

Modern Restaurant Management

JANUARY 7, 2025

Consider the line cook who notices ticket times steadily creeping up and takes the initiative to communicate with the team and adjust the pace, all without management intervention. When accountability is celebrated, it becomes a source of pride for your team. Have fun with it!

Coaching 419

Coaching Kitchen Safety Food Safety Communication 419

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

MAY 26, 2022

Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. We are also going to take a guess that you haven’t considered looking at produce as another way to manage rising supply costs. Is aware of where product is sourced / shipped.

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Management Management Webinar Seasonal Menu 457