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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
In just two years, RIU Hotels & Resorts has doubled the amount of local products used at its hotels in the Balearic Islands. This figure stood at 5.7% in 2023, before increasing to 7% in 2024 and reaching 10% in 2025. This amount is calculated as a percentage of the hotels total spending and represents a significant milestone for the chain, which intends to continue increasing the proportion of local products used in the coming years as part of its Proudly Committed sustainability strategy, supp
Recipe costing integration simplifies restaurant management and boosts profits by combining automated tools with POS systems. By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Integrated systems also provide real-time insights into inventory levels, ensuring better cost control and operational efficiency.
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.
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.
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.
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.
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.
Multilingual Menus improve Restaurant Operations by solving language barriers and enhancing operational efficiency. These menus enable restaurants to better communicate with a diverse range of customers, streamline ordering processes, reduce errors, and improve overall guest satisfaction. By offering multilingual options, restaurant owners can create a more inclusive dining experience, attracting a wider customer base while optimizing staff productivity.
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 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.
Hilton (NYSE: HLT) today announced the signing of Signia by Hilton Cairo Skywalk and Signia by Hilton Residences Cairo Skywalk in partnership with Skywalk Developments, bringing the Signia brand to Egypt and Africa for the first time. The two latest additions to Hiltons luxury portfolio in Egypt will offer modern stays with cosmopolitan amenities, personalised service, and extensive meetings and events facilities for guests and residents alike.
Managing special occasion promotions is easier than ever with the best POS system features and integrated online ordering. These advanced tools empower restaurants to create personalized offers, track customer data, and automate processes to enhance customer loyalty and streamline operations. With capabilities like real-time inventory management, automated scheduling, and customer relationship management (CRM) integration, restaurants can efficiently run tailored promotions for birthdays, annive
Craig Miller was appointed today, March 26, as the CEO of Brio Italian Grille and Bravo! Italian Kitchen. In his new role, he will work to enhance both brands’ positioning, and to drive growth and “operational excellence.
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
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.
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.
Back Bar Cooler Are you in need of reliable back bar coolers to enhance the efficiency of your restaurant or bar? Look no further! Our premium selection of commercial back bar coolers is designed to meet the diverse needs of the hospitality industry. Whether you need a small cooler for tight spaces or a bigger one for high demand, we have you covered.
We recently participated in a bid for a restaurant space in one of Paris heritage train stations. After conducting a thorough feasibility study, which included researching the station, competitive set, and customer traffic flowing through the train station (we had identified 4 customer target segments: commuters, tourists, neighborhood locals, and business travelers), we knew that if we won the bid and managed to execute our vision of the space, we would add significant value to the train statio
As the restaurant industry continues to evolve in 2025, effective legal strategies are more important than ever for operators aiming to grow and scale their businesses properly. From franchise compliance to mergers and acquisitions (M&A) terms, the right legal frameworks can guide a restaurant company to long-term, sustained success. With over 25 years of experience in legal strategy, risk management and market expansion, I have had the privilege of helping brands navigate these challenges,
NSF, a global public health and safety organization, has launched of NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials (NSF 537). The new guideline leverages NSFs laboratory and testing capabilities to confirm that products are free of per- and polyfluoroalkyl substances (PFAS), a group of synthetic or man-made materials that resist degradation also known as forever chemicals.
Three Door Commercial Freezer The three-door freezer is an important tool in the food service industry. It is especially useful for restaurants, catering businesses, and food storage facilities. This appliance is made to offer plenty of storage space. It keeps food at safe and quality temperatures. Three-door freezers usually hold 20 to 30 cubic feet.
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.
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Did you know that a quarter of a package of firm tofu provides about the same amount of high-quality, complete protein as one egg? The Soyfoods Council and Chef Scott Stroud have teamed up for this timely recipe that doesn't require eggs.
A business plan is essential for starting or growing a pizza restaurant in a competitive market. Key steps include obtaining licenses, securing property, hiring staff, and creating a marketing plan. The executive summary should clearly convey the pizzeria's vision, mission, and target audience. The company overview details the business structure, products, market analysis, and financial projections.
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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.
Check out what some of the FoodTech 500 Alumni have been up to lately: FERMTECH | Collaborated with Abertay University to develop ‘Koji flour,’ an innovative ingredient designed to combat the global cocoa shortage. This product, created through the fermentation of spent grains from breweries and distilleries, enhances cocoa flavor and reduces the amount of cocoa needed in popular foods, offering a sustainable alternative to traditional cocoa sourcing.
Metz Culinary Management, the Pennsylvania-based foodservice partner serving the operation, worked with the college to launch a new series of events to educate diners on responsible drinking.
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NSF, a leading global public health and safety organization, today announced the launch of NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials (NSF 537). The new guideline leverages NSFs extensive laboratory and testing capabilities to confirm that products are free of per- and polyfluoroalkyl substances (PFAS), a group of synthetic or man-made materials that resist degradation also known as forever chemicals.
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