Modern Restaurant Management

MARCH 1, 2022

To accurately assess the underlying trends of restaurant performance, RMS compared 2021 sales and traffic to pre-pandemic 2019 data. percent over 2019, and average check increased by a remarkable 22.9 “Traffic is down, but the relative increases in average check indicate that QSRs haven’t lost customer segments. .”

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Modern Restaurant Management

APRIL 29, 2021

March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. “We are seeing sign-on bonuses at fast food and fast casual locations, something never seen before in the industry. Robotics are being tested at every single position in the restaurant from cooks to table service.

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Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

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Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. ” The gift of food. During November, the percentage of restaurant food online mentions and reviews that was classified as positive grew by 7.0

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Modern Restaurant Management

OCTOBER 29, 2021

Back in December 2019 , I wrote a piece commenting on the rapid increase in chargebacks in the food and beverage industry. In turn, many consumers tried options like food delivery services and click-and-collect for the first time. Chargebacks are up across the board, in the food and beverage industry and at large.

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Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

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Modern Restaurant Management

DECEMBER 20, 2023

Many dining establishments found ways to use AI to track and flag stock quantities, automate schedule-making for staff, implement customer service chatbots and process online orders. The labor shortage played a significant role in propelling self-service into the mainstream.

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Modern Restaurant Management

DECEMBER 3, 2020

Wescott was appointed as CFO in September 2019, and after a year of cross functionally working within the company and playing an integral role in the success of the brand in the face of the pandemic, the taco shop has added COO to her title. . "An New COO at Fuzzy's. Spreading the Spirit of BBQ. This year for Giving Tuesday (Dec.

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Lavu

NOVEMBER 1, 2023

Starting a food delivery business can really make a difference for restaurants or any food business, helping them reach more people and make more money. It’s also crucial to make sure your menu is optimized for delivery, so that the food still tastes amazing when it arrives. Is online food delivery a profitable business?

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Modern Restaurant Management

DECEMBER 4, 2020

Additionally, the results indicate that the negative effect of COVID-19 was smaller for fast-food restaurants compared to full-service establishments. The index details the average household expenditure for food away from home in 2019 compared for the early part of the pandemic for every county in the U.S.

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Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

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Modern Restaurant Management

JANUARY 3, 2024

The continued rent increases add another layer of uncertainty for operators, raising the importance of careful economic planning, precision and efficiency across all levels of restaurant operation including labor, inventory, food costing and the onboarding process. 2024 will be a year of value and beverage innovation.

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Modern Restaurant Management

MARCH 13, 2020

ICV will combine the remaining DRH and JK&T Wings sports bars, which it acquired in October 2019, making the combined company the largest franchisee of BWW. ” In October 2019 ICV made a significant investment in JK&T Wings, a leading franchisee of Buffalo Wild Wings, in partnership with management.

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Modern Restaurant Management

SEPTEMBER 15, 2020

Market Cafe Powered by FOODWORKS is both a cost-effective, contact-free dining option, while simultaneously helping local restaurants and food artisans who were affected by COVID-19 get back on their feet and provide them with a way to restart their services. US Foods Holding Corp. On Point With Off-Premise.

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Food and Beverage Food and Beverage Chef Online Ordering Systems 405

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream.

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Modern Restaurant Management

NOVEMBER 20, 2019

The second opened in September 2019 in Broken Arrow, Okla. The lunches rose to popularity in the 1930s with lunch wagons serving mixed-style food on compartmentalized paper plates. Shaw has been with Los Angeles-based Blaze Pizza since 2018 as its Chief Financial Officer, and has also served as Interim CEO since August 2019.

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Total Food Service

MARCH 30, 2025

Chef Rob Wilson, Glasspar Since opening in late 2019, Glasspar has made waves in the local food scene, thanks to its high-quality seafood, seasonally driven menu, and commitment to sourcing from the best. Second, the customer service from Brett Wilkinson, our area rep, is five-star. And a major part of that success?

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Total Food Service

MARCH 30, 2025

Chef Rob Wilson, Glasspar Since opening in late 2019, Glasspar has made waves in the local food scene, thanks to its high-quality seafood, seasonally driven menu, and commitment to sourcing from the best. Second, the customer service from Brett Wilkinson, our area rep, is five-star. And a major part of that success?

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Chef Food and Beverage Food and Beverage Customer Service 52

Unidine

NOVEMBER 14, 2019

After strategizing new ways to meet a broad spectrum of needs and a growing senior population, the division formerly known as Unidine Senior Living Culinary Group was rebranded as Unidine Lifestyles in early 2019. The Fresh Food Pledge & Memory Fare A good diet is a vital part of aging well. Written by BOSS editorial team.

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Modern Restaurant Management

FEBRUARY 1, 2021

Sentiment for restaurant service and food improved significantly in December compared to a year ago. For service, net sentiment was the third highest in 2020, only behind September and November which saw the best scores of all for the year. For food, 50 percent of all mentions and reviews during the month had positive sentiment.

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Total Food Service

DECEMBER 7, 2023

It’s also important to ensure you’re tagging your business with as many applicable keywords and available services as possible, which will also help ensure you’re appearing in guest searches. Provide Outstanding [Digital] Customer Service Social media channels have become one of the primary ways many guests interact with your brand.

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Food and Beverage Food and Beverage Customer Service Customer Service 52

Modern Restaurant Management

OCTOBER 4, 2021

Top frustrations when picking up orders include: order isn’t ready and having to wait (46 percent), food is ready but still having to wait (44 percent), food is cold (36 percent), order is inaccurate (36 percent), and no designated mobile order pickup line (22 percent). Loyalty programs are most popular for fast food.

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Modern Restaurant Management

FEBRUARY 14, 2020

” Southern Glazer’s Wine & Spirits is celebrating its 19th consecutive year as the host of the Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), a star-studded, five-day destination event, held February 19 – 23. Filet Mignon Hibachi Fried Rice.

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Modern Restaurant Management

SEPTEMBER 24, 2021

” The brand will attend Anuga, the leading global trade fair for the food and beverage industry, for the first time. “We’re excited to head to Cologne for the Anuga show as it’s one of the largest trade fairs for the international food industry,” continues Walker. at Stand B021, October 9 -13.

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Modern Restaurant Management

OCTOBER 8, 2020

This edition of MRM News Bites features a lot of technology and robotic news, virtual food halls and healthy kid menus. Flippy ROAR hits the market with advanced cooking capabilities to quickly learn menu items, allowing operators to appeal to new customers and retain eaters with consistently cooked options. Flippy ROAR for Sale.

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Food and Beverage Food and Beverage Point of Sale Nutrition 386

Modern Restaurant Management

AUGUST 25, 2021

” Differentiating itself in the popular Mexican quick-service segment, Taco John’s prides itself on a unique menu that features delicious, quality-made food. ” The brand anticipates a continued trend of rapid expansion, thanks to its surging customer support at existing locations.

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Modern Restaurant Management

MAY 7, 2021

Randy’s Donuts began franchising domestically in the summer of 2019. Despite tremendous initial interest in 2019, the Covid crisis put a halt to all discussions in 2020. Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer.

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Modern Restaurant Management

MAY 5, 2020

Boston Market was assisted in establishing the partnership with Engage Brands by Piper Sandler Companies who provided investment banking services and Mackinac Partners, Inc. who provided business advisory and restructuring services. Cheetah Secures Funding. Plate IQ is currently partnering with HotSchedules, PayActiv and ICR.

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Modern Restaurant Management

NOVEMBER 1, 2024

Turning Tides: Restaurants Continued Navigativating Inflation In response to inflation, operators said they: adjusted food suppliers (37 percent), tracked ingredient prices (36 percent), increased menu prices (34 percent), managed a leaner inventory (32 percent), and reduced their menu sizes (26 percent).

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