2025

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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. With the January 20, 2026 compliance deadline for the U.S. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. While the rule targets all links in the supply chain such as manufacturers and distributors, its ripple effects can empower restaurants to respond more

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

For generations excellent meant complicated, intense, all-consuming, and sacrifice. Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world.

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New Tariffs and the Potential Impact on Restaurants

Goliath Consulting

How rising import taxes may reshape menus, pricing, and sourcing in the restaurant industry. The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. With new U.S. tariffs on the horizon, many restaurant operators are bracing for change. These policies, which will affect a wide range of imported goods, could ripple across the food and beverage industry in the form of higher prices, tighter margins, and evolving menus.

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7 Strategies To Increase Your Restaurant’s Average Order Volume (AOV)

ChowNow

Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. or Upselling feels awkward. or That sounds like something for big chains, not a small independent restaurant like mine. If any of this sounds familiar, please keep reading so you can discover how increasing your average order volume can transform your restaurant without the need for new customers or a corporate-level budget.

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Mid-Year Review: How to Ignite Employee Potential Through Meaningful Feedback

Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.

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How Our Pop-Up Expanded to Serve a 10,000-Person Waitlist

EATER

The fried chicken at Pecking House. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 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. This send is the first of a four-part series on restaurant growth, presented by Square.

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For more restaurant consumers, the car is the dining room

Restaurant Business

A growing percentage of diners are eating their meals in their cars, thanks to social media and growing use of drive-thru and mobile order.

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A Comprehensive Guide to Managing Staff Tips in Restaurants

Modern Restaurant Management

Managing staff tips in a restaurant can be a delicate balancing act. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here's a detailed guide on how to navigate this important issue effectively. 1. Understand the Basics of Tip Distribution Before creating or adjusting your tipping policy, understand the typical roles involved and how tips are usually distributed: Waitstaff: Often the primary recipients of tips as they interact directly with customers.

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The Importance of Being Present

Modern Restaurant Management

Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. “It was something I had never heard of before, and, after the name caught my eye, I really liked the concept of a sandwich shop.” Exceeding expectations, the location generated more than $1 million in just seven months.

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Balancing Dining Experiences with Cost-Conscious Strategies

Modern Restaurant Management

Despite economic concerns, diners consistently demonstrate a commitment to supporting restaurants, according to TouchBistro's 2025 American Diner Trends Report. “This enduring customer loyalty drives the restaurant industry forward, creating clear opportunities for restaurants to enhance the dining experience through strategic limited time offers, efficient delivery and exceptional in-person service," said Samir Zabaneh, CEO of TouchBistro.

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‘Marketing Doesn’t Stop at Getting Customers in the Door’

Modern Restaurant Management

Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving

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Mid-Year Review: How to Ignite Employee Potential Through Meaningful Feedback

Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.

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How a Creative Cocktail Program with a Beer and Wine License Can Help Your New Restaurant Succeed

Modern Restaurant Management

Opening a restaurant in competitive markets like South Florida is no easy task. Nearly 49 percent of restaurants fail within their first five years, and the 10-year survival rate is less than 35 percent, according to the U.S. Bureau of Labor Statistics. High rents, competition, and fees make it tough for new restaurants to stay afloat. However, one way to boost your restaurant's chances of success is by using a beer and wine license to offer creative cocktails—without the high cost and

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Smarter, Faster, More Human: Why AI and Automation Are Transforming Restaurants

Modern Restaurant Management

The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. The smartest ones aren’t just adapting—they’re using AI and automation to transform how their businesses run.

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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.

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2025 Restaurant Design Trends: Elevating Guest Experiences with Innovation and Flexibility

Modern Restaurant Management

As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose.

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What Your Financial Statements Are Telling You—And How to Listen!

Speaker: David Worrell, CFO, Author & Speaker

Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.

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Ready To Sell? Maybe You Should Be

Modern Restaurant Management

Are you ready to unlock the real secret to building wealth in the restaurant industry? It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Of all the concepts I’ve brought to life, this one stands out as my most successful.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.

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Make or Break: Managing the Media’s Role in Food Recalls

Modern Restaurant Management

In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. With food recalls at a five year high , there’s (understandably!) increased consumer demand for real-time information about these incidents. The media can be incredibly valuable in distributing updates to the public and other key stakeholders, but if the information they have is inaccurate or sensationalized, it’s not helpful in protecting public health

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MRM EXCLUSIVE: Personalized Promotions Must Line the Loyalty Path

Modern Restaurant Management

While overall interest in AI-driven restaurant features remains low, loyalty is increasingly influenced by personalized promotions, according to the Summer 2025 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. Nearly one-third of consumers stated that tailored deals enhance their commitment to a particular restaurant. "While technology has the potential to enhance the dining experience, the research shows that AI integration isn&

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State of AI in Sales & Marketing 2025

AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.

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Cracking the Egg Crisis: Understanding Rising Prices, Supply Chain Solutions, and Strategies for Producers

Modern Restaurant Management

The U.S. egg industry is grappling with a crisis that has sent shockwaves through the food supply chain. Prices have surged to unprecedented levels, driven by a combination of disease outbreaks, increased production costs, and regulatory changes. These challenges not only impact egg producers but also have significant ramifications for restaurants, retailers, and consumers alike.

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New Year, New Deals: How Smart Operators Keep More Profit

Modern Restaurant Management

Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. And if you’re not treating every dollar like it’s yours to keep, guess what? It’s going straight into someone else’s pocket. Sure, your suppliers, vendors, and manufacturers are your partners, and some can even become your most trusted advisors.

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‘Broad, One-Size-Fits-All Messaging Has Been Replaced by Tailored Campaigns that Resonate with Specific Audiences’

Modern Restaurant Management

Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences. “The past 20 years have been an incredible journey, and I’m so proud of how our family business has grown and evolved,” said A

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. “Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and div

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Navigating Payroll Compliance: Future-Proofing Payroll in an Evolving Regulatory Landscape

Speaker: Jennifer Hill

Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.

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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability?

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Daily, Weekly, Biweekly? What’s the Best Pay Schedule for My Restaurant?

Modern Restaurant Management

After a rough few years due to the pandemic, restaurant workers now have a reason to celebrate: Their average hourly earnings have grown 66% from 2017 to April of 2024, according to data from the Square Payroll Index , compared to 40% growth for retail workers. This is a positive development for the restaurant industry, which has been battling higher rates of turnover compared to other industries.

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Serve and Sip Responsibly: Tackling Restaurant Liquor Liability Concerns

Modern Restaurant Management

Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks. Further, Dram Shop laws throughout the country ensure liquor liability does not begin and end at an establishment’s entrance.

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Best Practices for Dealing with Fluctuating Food Costs

Modern Restaurant Management

Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Mike Stasko Jr., Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety.

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The Funding Recipe for Your Restaurant – A Guide To Growing Your Business

Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.

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From Empty Tables to Full House: Expert Advice on Avoiding Restaurant No Shows

Modern Restaurant Management

Restaurant no-shows are a silent killer of hospitality profits. No-shows plague the UK hospitality industry, with 12-14 percent of restaurant reservations going unfulfilled, resulting in an estimated £17.6 billion in annual revenue losses, according to Zonal and CGA's GO Technology report. The research also highlights that the 18-34 age group is the most frequent offender, creating significant financial challenges for restaurants and venues.

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Vibe Check: Elevating Experience for Better Guest Engagement

Modern Restaurant Management

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation. inKind’s CEO Johann Moonesinghe noted this trend toward immersive, quality-focused experiences prioritizing ambiance and exceptional food. "Aft

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Turning Your Outdoor Spaces into Winter Havens

Modern Restaurant Management

Winter is here, and patios that once buzzed with life are now feeling the chill. Just a few weeks ago, they were alive with laughter and conversation, but without the right preparation, these valuable spaces — and your revenue — could face a long, cold, quiet winter season. For many restaurateurs and brewery managers, outdoor patios and beer gardens are key moneymakers during warmer months.

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Are You Prepared for an ICE Raid? What Every Restaurant Needs to Know

Modern Restaurant Management

Immigration and Customs Enforcement (ICE) has intensified its focus on industries that employ large numbers of undocumented workers, and restaurants remain a top target. The question isn’t if ICE will show up—it’s when. And when that moment comes, will your team know what to do? Recent enforcement actions highlight the severe consequences businesses face for non-compliance.

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Food & Beverage Industry Report 2024

Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.