stories tag supply chain management 
Modern Restaurant Management
MARCH 11, 2025
That led to an employee shortage, especially for high-quality and experienced management positions. Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard. The workforce also experienced a major reset.
Modern Restaurant Management
MAY 30, 2025
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. The data revealed that 60 percent of consumers surveyed prefer human staff versus AI-managed customer support, despite the potential for increased service efficiency.
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EATER
SEPTEMBER 20, 2023
Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. San Diego’s Rady School of Management suggests that it might.
Modern Restaurant Management
JULY 1, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Lacking the deep pockets of some major chains, independent restaurants are the least likely to survive. Cleaning supplies on the table. Instagram Impact.
Modern Restaurant Management
MARCH 11, 2025
This surge in off-premise orders forced restaurants to optimize their operational workflows, from kitchen management and packaging to delivery logistics. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. Five times a day!
Notch
JANUARY 23, 2019
And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. So when you’re trying to manage your profits and losses, what you’re really doing is: weighing your risks, developing contingency plans—and mitigating the factors you can’t account for, by focusing on the ones you can.
Notch
JANUARY 23, 2019
And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. So when you’re trying to manage your profits and losses, what you’re really doing is: weighing your risks, developing contingency plans—and mitigating the factors you can’t account for, by focusing on the ones you can.
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