Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

Food and Beverage 345

Food and Beverage Food and Beverage Staffing Chef 345

Modern Restaurant Management

MARCH 3, 2020

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Instead, food employees are now required to use nonlatex utensils, including nonlatex gloves. The law went into effect on January 1, 2020.

Food and Beverage 305

Food and Beverage Food and Beverage FDA Nutrition 305

Modern Restaurant Management

SEPTEMBER 14, 2021

For more than 30 years, the annual James Beard Awards have provided national acclaim and recognition of restaurants, food and beverage professionals, authors, journalists, broadcast media, and others in the food ecosystem. In fact, the food robotics market , estimated at $1.9 billion in 2020, is expected to reach $4.0

Food Service 433

Food Service Food Service Chef Food and Beverage 433

Modern Restaurant Management

NOVEMBER 5, 2021

Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. hit an all-time low of $30 billion in April 2020. Since March 2020, restaurant demand in certain areas has swayed between in-person dining and carry-out services.

Purchasing 590

Purchasing Food Service Food Service 590

Modern Restaurant Management

AUGUST 3, 2021

the average monthly payroll of the company during either 2020 or 2019. Businesses in the accommodation and food service industries (defined as businesses with a NAICS code beginning with “72”) had a maximum loan size of 3.5x 15th 2020 (before COVID shut down the US). average monthly payroll.

Food Service 547

Food Service Food Service 547

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food and Beverage 558

Food and Beverage Food and Beverage Food Service Food Service 558

Modern Restaurant Management

MARCH 30, 2020

On Friday, March 26, 2020, the president signed the CARES Act, the largest stimulus legislation in U.S. The enacted version of the bill permits franchise locations to seek loans, because any business in the Food Services sector with not more than 500 employees per physical location is eligible to receive a covered loan.

Food Service 499

Food Service Food Service 499

Modern Restaurant Management

SEPTEMBER 28, 2023

The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. billion by 2027.

Food Service 491

Food Service Food Service Online Ordering Systems Customer Experience 491

Modern Restaurant Management

DECEMBER 17, 2024

Not only will this avoid wasting resources, it also will ensure they avoid a potential spike in wasted food – and ultimately their costs – due to the increased demand from online orders. – Frenchie Audette, VP of Food Service at Divert In 2024, the restaurant industry continued to adjust to changes sparked by 2020.

Inventory 419

Inventory Inventory Management Food and Beverage Food and Beverage 419

Modern Restaurant Management

FEBRUARY 18, 2020

This new year is a perfect time to begin shaping a long-term vision and identifying opportunities for growing your restaurant or food services business over the next ten years. The sheer market size of Gen Z and their discretionary spending dollars should make restaurants and food services businesses sit up and take notice.

Food Service 523

Food Service Food Service Recipes Purchasing 523

Modern Restaurant Management

APRIL 29, 2020

But as we enter 2020, it’s important to recognize how digital technology drives our society and its major impact on consumer reactions and ordering habits. Unfortunately, a given reality in the food service industry is that waiting is sometimes a necessary reality in daily operations.

Food Service 515

Food Service Food Service Nutrition 515

Modern Restaurant Management

DECEMBER 22, 2020

Off-premise dining now accounts for 60 percent of total sales in 2020 compared to 40 percent in 2019. Services provided as part of our off-premise dining experience now include online ordering (pickup or curbside), drive through, traditional call-in take-out, third-party delivery, and catering.

Hospitality 493

Hospitality Hospitality Customer Experience Catering 493

Modern Restaurant Management

FEBRUARY 9, 2021

In fact, pre-pandemic, the average length of time a worker stayed on the job in the food service industry was just under 60 days , with a new hire interview process taking just over 10 days (this has surely worsened in the last 12 months), compounds dramatically as even moderate turnover keeps this flywheel in motion.

Staffing 600

Staffing Food Service Food Service 600

Modern Restaurant Management

APRIL 27, 2020

Other than healthcare, the industry most impacted by the coronavirus pandemic is the hospitality and food services industry. In the food service industry, this raises a question as restaurants may, when combined within one company, have more than 500 employees. Are restaurants eligible for PPP loans?

Food Service 540

Food Service Food Service Hospitality Hospitality 540

Modern Restaurant Management

MARCH 19, 2021

Before coronavirus, the food service industry was the second-largest private sector employer in the United States. percent (ccc) probability of default (PD) right off the bat in April of 2020. Moreover, the National Restaurant Association found that: Restaurant industry sales in 2020 were down $240 billion from expected levels.

Food Service 474

Food Service Food Service Hospitality Hospitality 474

Modern Restaurant Management

FEBRUARY 3, 2021

Dealing with a global pandemic and resulting business interruptions and locks downs, working hard to ensure employees are compensated as much as possible, facing down business liability issues – all were big issues in 2020 and are expected to be so in 2021. In August of 2020, that number surpassed 32,000 restaurants.

Food Service 531

Food Service Food Service Hospitality Hospitality 531

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. New restaurant openings in Q3 2020 are only down 10 percent compared to Q3 2019. And the share of U.S.

Purchasing 495

Purchasing Catering Catering Restaurant Management 495

Modern Restaurant Management

APRIL 21, 2020

FDA’s Temporary Policy allows restaurants and food manufacturers to repurpose these food products and sell them directly to consumers with limited consumer labeling. Menu Labeling Requirements. 2] See generally, 21 CFR 101.9. [3] 4] See generally, 21 U.S.C. 343(q)(5)(H) and 21 CFR 101.11.

Nutrition 412

Nutrition FDA Food Service Food Service 412

Modern Restaurant Management

MAY 16, 2022

That’s up from $640 billion in 2020. Even with robust growth, the restaurant industry faces steep challenges right now, with labor shortages, higher inflation, challenges with home food and drink deliveries, and ongoing food and supply chain shortages. In 2020 the pandemic severely hit restaurants across the U.S.

Restaurant Management 520

Restaurant Management Restaurant Manager Recipes Food Service 520

Modern Restaurant Management

DECEMBER 9, 2021

Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. In a recent Limeade survey of people who started a new job in 2021, 52 percent of hospitality and food service workers said burnout was the top reason why they left their previous role.

Food Service 547

Food Service Food Service Staffing Customer Experience 547

Modern Restaurant Management

DECEMBER 17, 2021

Meanwhile, food service workers are in high demand. The Bureau of Labor Statistics reported that the food service workforce decreased by 42,000 individuals in August 2021. between February and April 2020. Restaurateurs can’t afford to lose employees amidst the current labor shortage.

Customer Experience 471

Customer Experience Food Service Food Service Dining Operations 471

Modern Restaurant Management

JUNE 10, 2020

But January 2020, though initially characteristic, became the start of a year that would deliver the longest “time-out” in history. ” Customers don’t seem to mind though, crowding the parking lot for take-out meals, or partaking in the expanded car hop service. Get Creative.

Recipes 553

Recipes Food Service Food Service 553

Modern Restaurant Management

FEBRUARY 25, 2021

COVID-19 has been a devastatingly destabilizing force for the food service industry. million people and still projected to achieve $899 billion in sales throughout 2020. While survival remains the top priority, many food service professionals haven taken this time to invest in and innovate their customer offerings.

Food Service 446

Food Service Food Service Catering Catering 446

Modern Restaurant Management

SEPTEMBER 9, 2022

There’s also an ongoing labor shortage that has been ongoing since 2020, which also drives labor costs up. Preventing Food Waste Can Save Tons of Money. Food service businesses, on average, lose 28-35 percent of their income annually from pre-consumer food waste.

Inventory 474

Inventory Staffing Food Service Food Service 474

Modern Restaurant Management

AUGUST 16, 2021

Throughout the pandemic, QSR restaurants, particularly chains, benefitted from well-established off-premises services, like carry-out, drive-thru, and delivery. With dining rooms opening in the quarter, off-premises FSR visits were down -9 percent compared to an +83 percent gain in the same quarter in 2020. “The U.S.

Food and Beverage 450

Food and Beverage Food and Beverage Purchasing Chef 450

Modern Restaurant Management

JUNE 8, 2021

Technological advances are helping pave a path towards a more widely accessible food service landscape – both in-person and online. In fact, use of AI in the food and beverage market reached $3 billion in 2020 and is on pace to reach nearly $30 billion by 2026, according to Mordor Intelligence. Embracing Innovation.

Food and Beverage 560

Food and Beverage Food and Beverage Food Service Food Service 560

Modern Restaurant Management

APRIL 6, 2020

Not to mention, we employ tens of millions more Americans through a vast supply chain of other local businesses, including farmers, fishermen, beverage distributors, linen services, and so many others. "In Additional wages paid to tipped employees. To learn more, go to www.SBA.gov/Coronavirus.

Food and Beverage 530

Food and Beverage Food and Beverage Chef Food Service 530

Modern Restaurant Management

NOVEMBER 19, 2020

Historically, food service businesses formulated a single year-long budget tailored to labor needs, food costs, average daily revenues, capacity levels and customer trends – all of which were in relation to historical results and relatively stable. This will require an optimized budget structure. Budget No.

Inventory 508

Inventory Inventory Management Food Service Food Service 508

Modern Restaurant Management

APRIL 21, 2020

This world-altering development—part of a rational and effective public health strategy to slow the spread of disease and help our health care system cope with the devastating illness—has also been a widespread and immediate economic disaster for the nation’s restaurant and food service sector.

Food Service 542

Food Service Food Service Hospitality Hospitality 542

Modern Restaurant Management

AUGUST 2, 2021

billion on a seasonally-adjusted basis – the highest level since February 2020. The comparable week in 2020 (to July 25), while in recovery compared to the height of restrictions, was still lower than the same week in 2019. Finance application approval rates increased 76 percent from Q2 2020 to present (Q2 2021). ?

Purchasing 450

Purchasing Food and Beverage Food and Beverage School Lunch 450

Modern Restaurant Management

OCTOBER 24, 2024

At Sleepy Bee, our work towards B Corp certification began in the summer of 2020, a time when many of us in the industry were wondering, “What are we doing here?” During the pandemic, we implemented a whole-house tip pool and instituted an internal $15 minimum wage.

Chef 221

Chef Food Service Food Service Purchasing 221

Modern Restaurant Management

FEBRUARY 10, 2021

Demand for gluten-free products continues to grow, with 15 percent of consumers surveyed looking for gluten-free options when dining out, according to a 2020 report by market research firm Mintel. Virtual cooking classes were one of the hottest trends to emerge from 2020, thanks to COVID-19. Take to the Camera.

Food Preparation 452

Food Preparation Food Service Food Service 452

Culinary Services Group

OCTOBER 18, 2023

But what about the other, more nuanced factors that are quietly shaping the future of healthcare – like sustainability? Sustainability in long-term care food service goes beyond figuring out how to “go green.” Some studies have explored this, even showing that plate color influences food waste in senior care.

Food Service 101

Food Service Food Service Senior Living Culinary Services 101

Modern Restaurant Management

APRIL 30, 2021

Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Necessary safety protocols and the heightened risk of contracting the virus in closed quarters combined to shut down majority of businesses in 2020.

Food Supply 568

Food Supply Food Preparation Food Service Food Service 568

Modern Restaurant Management

APRIL 20, 2021

In mid-March 2020, U.S. By the last week of March 2020, customer transactions at major restaurant chains had fallen by -43 percent compared to year-ago and by -77 percent at full service chains, which were most impacted by the dine-in restrictions. Based on data collected from 6,000 fast food restaurants in the U.S.,

Food and Beverage 473

Food and Beverage Food and Beverage Purchasing Sports Arena 473

Modern Restaurant Management

MARCH 4, 2021

According to Statista , between March and October 2020 the food services industry lost $130 billion in sales compared to the previous year. Necessity is the mother of invention, and COVID-19 has been the greatest single driver of necessity the restaurant industry has ever seen.

Food and Beverage 493

Food and Beverage Food and Beverage Customer Experience Chef 493

Modern Restaurant Management

NOVEMBER 5, 2020

Our recently launched Kontactless platform is seeing rapid adoption from restaurant and food service brands large and small who are seeking to navigate ongoing coronavirus challenges. If 2020 has taught us anything, it is that the future is unpredictable.

Food Service 460

Food Service Food Service Hospitality Hospitality 460