Modern Restaurant Management

MAY 14, 2024

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To learn more about the pros and cons of putting an ESOP into place, Modern Restaurant Management (MRM) magazine reached out to Cucci. Initially there were only two routes to take.

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Sustainability FOH BOH Take-out 472

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

DECEMBER 17, 2024

For instance, at GoTo Foods, we’re taking a “four-wall” strategic approach, where our brands offer personalized messages and tailored experiences for customers within physical locations, creating a cohesive, omnichannel connection that extends beyond digital touchpoints. .

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2025 Loyalty Program Online Ordering Customer Experience 419

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. Technological advancements will play a crucial role in achieving sustainability goals.

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2025 Hospitality Bar Customer Experience 346

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.

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Sustainability Sourcing Consumer Goods Seasonal Menu 326

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.

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Sourcing Sustainability Certification Food 474

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.

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Beverage 2025 Fine Dining Guest Recovery 450

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. Consumer priorities have also shifted, with greater demand for transparency, sustainability, and authenticity.

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Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

APRIL 11, 2025

Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. What should restaurant operators take away from the survey results? They’re dining out more frequently, with 48 percent planning to increase their visits.

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Loyalty Program Social Media Front of House Back of House 439

Modern Restaurant Management

FEBRUARY 16, 2023

They took the time out of their day to engage with you – so return the favor. Focusing on repeat customers will help you when you are out of the newness phase. Yes, we all want to go viral and yes it can be helpful – but virility wears off. Community doesn’t. Are you creating amazing food?

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Sustainability Social Media Customer Experience Consumer Goods 460

Modern Restaurant Management

JUNE 13, 2022

This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee. Too often we let outdated thinking prevent rapid progress: we assume that if something is better or more sustainable, it must cost more and take longer to gain traction.

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Sustainability Innovation Recycling 2030 474

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? What factors are fueling food-app fraud?

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Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

OCTOBER 25, 2024

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? Sustainability is measured by looking at a number of areas throughout a business. You’re unlikely to eliminate all your sources of overuse immediately.

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Waste Equipment Inventory Customer Service 309

Culinary Cues

APRIL 7, 2025

We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. What is the projected profile of cooks and chefs moving forward.

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Kitchen Safety Food Supply 2030 Healthcare 302

Modern Restaurant Management

JUNE 24, 2025

In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. These two functions have always been interdependent, but few brands take advantage of the opportunities of those functions actually working together. It’s shocking, really.

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Operations Marketing Customer Experience Loyalty Program 294

Modern Restaurant Management

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. “We are on a mission to re-image On The Border and take guests back to our glory days,” said Chief Real Estate Officer Mike Wood.

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Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

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Sustainability 2050 Front of House Transportation 251

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. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

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Compost Food Equipment Waste 284

Modern Restaurant Management

JUNE 3, 2025

While it's crucial to stay informed, stepping back and allowing experts to take charge can be key to overcoming these challenges. Lastly, AI-powered chatbots and virtual assistants can handle customer service tasks like answering questions, taking reservations, and processing orders, ensuring faster and more efficient support.

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Marketing Loyalty Program Email Marketing Customer Experience 380

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.

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Ordering Operations Sustainability Food Supply 493

Modern Restaurant Management

MARCH 25, 2025

Yet, too often, new multi-unit leaders are thrown in the deep end and left to “figure it out” without structured support. This transition takes time, but it’s essential for sustainable success. The result? Unnecessary frustration, burnout, and turnover. Key performance metrics (e.g., turnover, sales growth).

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Coaching Leadership Training Management 322

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?

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Food Back of House Consumer Goods Kitchen Safety 322

Modern Restaurant Management

JANUARY 22, 2025

Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space. Restaurants that are adding hybrid models offering traditional dining, delivery, and pickup services can use 3D design tools to carve out strategic space for each function.

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Design Technology Fine Dining Fast Casual 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.

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2024 2023 Customer Experience Pricing 221

Modern Restaurant Management

MAY 2, 2022

And seven out of ten operators said their restaurant doesn’t have enough employees to support customer demand. These tech systems let operators view sales patterns, track inventory, and determine areas of wastage to make smarter, more profitable and sustainable choices. Use what you have. Make your employees happier.

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Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

MARCH 20, 2025

By addressing these issues, you can pave the way for sustainable success and expansion. You’re handling inventory, coordinating staff, and managing delivery routes, but everything seems to take twice as long as it should. Start by mapping out your entire delivery process from start to finish.

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Catering Delivery Customer Service Customer Experience 352

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? They’re hidden in unexpected places, which meant we had to go beyond just swapping out cooking oils and take a deeper look at every single item in our pantry.

Social Media 251

Social Media 2022 Sourcing Menu 251

EATER

NOVEMBER 27, 2024

While it embodies resilience and survival, born out of government rations during forced relocations, not all Native people view it as a cherished tradition. Supported by the Oklahoma Tobacco Settlement Endowment Trust, this green space embodies sustainable Indigenous practices. I call it my healthy, unfried bread.

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Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

DECEMBER 27, 2022

As we close out 2022, food production is at risk. 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. million tons of grain.

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Food Safety Audits Food Supply Food 566

Modern Restaurant Management

MARCH 6, 2025

Working with London-based DA Bureau team, the features include: 27 unique canyons made from over 20,000 3D-printed parts created out of recycled plastic and coated them with texture paint. To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky.

Design 251

Design Recycling Sustainability License 251

Modern Restaurant Management

DECEMBER 16, 2024

A staff of skilled, experienced team members keeps dining rooms running smoothly, boosts efficiency in the kitchen, builds goodwill with customers, and pushes restaurants to innovate – all of which contribute to business success and sustainability. Flexible scheduling is a highly effective method of combating burnout and disengagement.

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Hiring Employee Relations Coaching 2025 251

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. Dining out is often a splurge occasion, yet today’s restaurant patrons are finding more options to balance their choices and manage indulgence.

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2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

AUGUST 15, 2022

Consumers are getting back out into the world again and reconnecting with all their favorite places and experiences. The ability to unlock fast engagement addresses consumers’ growing need for convenience, and takes the pressure off of staff so they can focus on other aspects of operations.

Operations 524

Operations Consumer Goods Sustainability Mobile Ordering 524

EATER

JANUARY 15, 2025

Seaweed company The Good Ocean is the first business in India that harvests wild seaweed and sells it to chefs across the country that are integrating the sustainable algae into traditional dishes. A lot of people think Im coming to the tide pools to harvest mussels or oysters, recounts founder and ecologist Gabriella DCruz.

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Sustainability Take-out Operations 244

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.”

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Leadership Hospitality Coaching 2024 251

Modern Restaurant Management

JANUARY 3, 2025

The restaurant industry took one of the hardest hits during the pandemic, and many operators were forced out of business. How does it dovetail with sustainability goals? Take the example of Two Twelve in Crested Butte, Colorado. In what ways has restaurant design evolved since the pandemic?

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Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

JUNE 5, 2024

To learn more about the project, Modern Restaurant Management (MRM) staff reached out to The Green Orchid team. What lessons can other restaurateurs take away about being more sustainable and energy friendly? What were any design challenges? Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design.

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Certification Sustainability Design Seasonal Menu 474