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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
A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
PETERSBURG, Va. - Bruce Smith Enterprise and The Cordish Companies today celebrated the groundbreaking of the new LIVE! CASINO & HOTEL VIRGINIA in Petersburg. Todays milestone officially commences construction on a transformative project that will generate billions of dollars in economic benefits and spinoff development, create thousands of new jobs, and set a new standard for gaming, hotels, and entertainment in the Commonwealth.
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.
Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing. With menus tailored to multiple languages, restaurants can increase efficiency, reduce errors, and boost sales by providing a personalized experience for diners.
We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country. With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-a
We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country. With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-a
After several months as interim CEO of Panera Brands Inc., Paul Carbone is settling in more permanently. Carbone previously was the chief financial officer for the company, which includes Panera Bread, Einstein Bros. Brands and Caribou Coffee.
Blue Diamond Resorts is set to turn heads and set pulses racing as it redefines all-inclusive hospitality in Barbados. As of today, Royalton CHIC Barbados, An Autograph Collection All-Inclusive Resort - Adults Only, is officially open for bookings, gearing up for a spectacular debut in Spring 2026. Nestled along Barbados glamorous Gold Coast, this stylish lifestyle resort is designed for trendsetters who crave excitement and sophistication in equal measure.
Also in this weeks K-12 legislative update: kosher and halal meals are coming to Illinois schools and new laws in Virginia and West Virginia will ban certain additives in school meals.
Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. By analyzing ordering patterns, sales trends, and customer preferences using the POS systems System, they can make data-driven decisions to optimize menu offerings, highlight popular dishes, and introduce profitable items.
As a restaurant manager, you want to do everything in your power to keep your commercial kitchen as well as your entire facility safe and welcoming to staff and patrons alike. However, fire hazards such as neglected kitchen equipment and grease buildup can lead to serious kitchen fires, threatening lives and livelihoods. While there is no way to completely eliminate fire risk in commercial kitchens, you and your staff can take steps to reduce the risk.
At a time when childrens diets areincreasingly overloaded with ultra-processed foods, successful federal grant programs that break down barriers to serving fresh foods should not be cancelled nor delayed.
As India rapidly matures in global and economic influence, so does the buying power of its vast and adventurous travelling population. According to new research by MMGY Travel Intelligence, passport-carrying adults in India intend to spend an average of $4,755 on leisure trips in the next 12 months, pinpointing a 14% increase in spending over the past year.
The restaurant incubator, out of Compass Group, recently announced the details for its next annual Global Street Food competition, in partnership with the National Honey Board.
Ever looked at a job posting in the food industry and wondered about the difference between a “ Food Handler Certificate ” and a “Food Safety Certificate”? You’re not alone! It can feel like alphabet soup sometimes, trying to figure out what you actually need to work in the kitchen, serve customers, or even run your own food business here in Canada.
Value-driven dining and a growing interest in regional brands are two trends uncovered in Yelp's 2025 Fastest Growing Brand s report. Among the report highlights are: Fast food and value-driven restaurants are thriving—McDonald’s (#25), Taco Bell (#33), and Popeyes (#11) are among the brands seeing significant consumer interest growth.' Breakfast is booming—coffee and bakery brands saw the highest search growth with breakfast and brunch searches up 142 percent year-over
Nestl USA is initiating a voluntary recall of a limited quantity of Lean Cuisine and STOUFFERS frozen meals due to the potential presence of wood-like material. The company stated, "We are actively investigating the source of the wood-like material. We are confident that this is an isolated issue, and we have taken action to address it." Recalls due to wood or wood-like physical hazards have been pretty rare.
Maison Mtier, owned by Domain Companies, is housed in a historic 1908 building and evokes the charm of a Parisian-style guesthouse, maintaining its architectural heritage while incorporating contemporary design touches. With 67 lavish guestrooms and suites, this thoughtfully curated hotel balances its storied past with modern luxury, making it a distinctive destination.
AHF members are at the forefront of the healthcare foodservice industry, leading the charge in innovative and transformative initiatives that improve patient care and community health. One shining example of this leadership is AHF member Chef Nazim Khan, CEC, WCEC, who is pioneering the “food as medicine” movement at Bryan Health in Lincoln, Nebraska in collaboration with AHF member and Director of Nutrition and Dining Services Mike Dixon.
The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.
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The Barnett, owned through a joint venture of Domain Companies and HRI Hospitality, is located in a former neighborhood institution - Barnetts Furniture Store - has maintained its connection to New Orleans vibrant history. Situated among the citys finest cultural touchpoints, the 234-room property offers guests a dynamic New Orleans experience, with musicality and culture at its core.
The foodservice provider is launching a Color-Ful campaign as part of its Joy-Ful campaign and its all about bridging the connection between food, mood and creativity.
Tim Ingmire is Vice President of Global Innovation & Technology at pladis, where he leads the company’s efforts in driving transformative change within the food tech, health and sustainability sectors. With a wealth of experience in scaling businesses and bringing innovative products to market, Tim is passionate about fostering innovation and supporting visionary start-ups.
Mississippi has become the third U.S. state to ban cell-based food products with the passage of House Bill 1006. As of July 1, 2025, it will be illegal to sell or distribute any cultivated food product in the state.
LAS VEGAS, MARCH 24, 2025 Owners and operators of the most innovative bars, restaurants, and nightlife venues are converging on Las Vegas to attend the Bar & Restaurant Expo. This LIVE event is bringing F&B pros together March 24 to 26 at the Las Vegas Convention Center to rewrite the rules of hospitality for the foreseeable future. Its where grit meets opportunity. where people who were once okay just keeping up are now choosing to level up and where new products, partnerships, and technologi
Are you ready to connect, collaborate, and gain fresh insights to navigate todays toughest industry challenges? The Association for Healthcare Foodservice (AHF) is launching a brand-new quarterly event designed exclusively for our members: The AHF Member Power Hour Mark your calendars and join us on Tuesday, April 8, at 3:00 PM ET for an interactive discussion where AHF members come together to share experiences, exchange ideas, and problem-solve in real time.
Adam Guild of Owner speaks withMo Farraj, co-founder of Talkin’ Tacos about scaling a restaurant business, menu and labor optimization, loyalty, marketing and more.Farraj has grown from one location to 22 in just fouryears, along with his co-founder Omar Al-Massalkhi.
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