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Modern RestaurantManagement (MRM) magazine reached out for a a deeper dive into Ashcraft’s franchising journey, learning why she feels it’s important to be present in her shop every day. .” Exceeding expectations, the location generated more than $1 million in just seven months. I feel the same way about my guests.
Growing a restaurant or catering business is no small feat. The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. If your catering business isn’t growing as fast as you’d like, you might be facing some common roadblocks.
An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering. As a caterer, having eco-friendly options for your business can help you build relationships and get more customers, all while limiting your company’s own impact on the environment. Buy Local Ingredients.
The productivity puzzle is one that is most complex in the catering industry. Skills shortages, margin pressures, and a high turnover, ‘revolving door’ culture contributes to a difficult environment to be time-efficient within, all while making sure you’re providing optimum customerservice.
Modern RestaurantManagement (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. Restaurants can place orders, track them through fulfillment, and even pay distributors directly through the system, with options for automated payments.
So, what can brands do to address the impacts of COVID-19, while being mindful of the past, present and future of customer experience? First and foremost, keeping your customer’s safe is good customerservice though beforehand it may not have been such a high priority.
"Embracing AI signifies a shift towards customer-centricity, where innovative solutions can cater to each and every customer – from automated interactions, seamless reservations, instant inquiries, and beyond – all converging to place the customer firmly at the heart of the restaurant experience."
Despite rising ingredient costs and staffing shortages, more than half of the 8,000 restaurant operators and owners polled globally in Lightspeed’s State of the UK Hospitality Industry , agreed that adopting new technology over the past two years has been critical to their success.
By outsourcing functions like the recruitment process, regular kitchen cleaning, and exterior and janitorial services, managers and staff alike can focus on their core expertise. First, the amount of time managers spend recruiting can have a distracting domino effect on food service operations.
With an increasing number of Millennials spending more on dining out each year, it is evident that restaurants that successfully cater to this generation stand to gain a competitive edge. With fewer establishments vying for their business, restaurants have a greater chance of standing out and gaining a foothold in the market.
Employees can better understand their tasks and responsibilities with structured restaurant operations. Technology also helps bridge communication between restaurantmanagement and staff. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit.
Savvy restaurateurs are looking at technological innovations not as a side dish, but as one of the main ingredients in a restaurant’s direct relationship with its customers. Restaurants continue to face increased competition, needing to make delicious food on-demand and quickly, with minimal wait times.
One trend gaining traction is the introduction of premium add-ons to appeal to different customer segments. From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality.
Modern RestaurantManagement (MRM) magazine connected with Christine Ralph, Director of Loyalty for HOA Brands, the parent company of Hooters and Hoots Wings, to discuss all things loyalty. The last, and most important, piece of the puzzle is customerservice. What do guests expect/want from a loyalty program?
The report, which surveyed 127 restaurant executives across the U.S. and Canada, found that technology such as interactive digital menus, in-restaurant mobile apps, and augmented reality experiences are playing a vital role in empowering restaurants to stay relevant and meet the evolving needs and expectations of diners.
Modern RestaurantManagement (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Verify cashiers are saying the right things at the register, upselling and providing appropriate customerservice.
However, with the onset of COVID-19, many restaurants were forced to close their doors or limit their capacity, causing a significant decline in the number of people eating out. As a result, restaurants had to quickly adapt by offering takeout and delivery options to cater to their customers' changing needs.
Although the development and implementation of loyalty programs have become increasingly popular, they still have a widespread reputation as generic, focusing more on margin-eroding “spend-to-get” and not catering to the individual customer.
Modern RestaurantManagement (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important.
With the increasing customer inclination towards a health-conscious diet, even the restaurant industry has to adapt to the trend by adding dishes catering to their health-conscious guests. Restaurants using ghost kitchens may directly provide delivery or use delivery services. Delivery Options.
Despite challenges including inventory costs, commission fees and staff turnover, many restaurant owners are expressing optimism about moving forward, according to TouchBistro’s 2024 State of Restaurants Report. full servicerestaurants surveyed plan to introduce cateringservices.
This edition of Modern RestaurantManagement (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. restaurants and retailers are facing a challenging 2025, according to a recent presentation by Fitch Ratings at the 2025 ICR Conference.
Sustainable restaurant expansion requires balancing excitement with patience and perspective. They must connect to priorities across key operations, marketing, customerservice and finance roles. Define the one or two KPIs most critical for your top growth goals.
Acquiring this technology allows restaurant owners to focus on creating delicious food and providing excellent customerservice — the POS system takes care of the rest. With this innovative AI solution, Panera aims to decrease customer wait times, enhance order accuracy and help employees prioritize guest interactions.
Brands like Chick-fil-A are known for their excellent customerservice, which is foundational in their brand value and competitive advantage. Still, QSRs are faced with daily challenges of disrupted supply chains, new consumer habits, and constantly changing regulatory mandates at the federal, state and local level.
In the restaurant business, employee engagement – whether that’s a smiling face at the door or someone that will go the extra mile to make sure the order is correct – can be the difference between customers coming back for more or never returning again.
Heading into 2024, these restaurants, caterers, and other foodservice providers are becoming increasingly aware of the importance that incorporating sustainable practices within their daily operations has on drawing in the growing masses of eco-conscious consumers.
Modern RestaurantManagement (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. ezCater announced the launch of Subway's new online catering platform as part of the sandwich chain's overall focus to create even greater digital convenience for guests.
However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customerservice in a much less tech-savvy environment.
In fact, he was likely to rally his employees to excellent customerservice by saying, “Yesterday was fantastic. ” Sometimes world events deal those of us in the restaurant business a really difficult hand, but it gives us the opportunity to find success in unexpected ways. What can we do today to make it better?”
Modern RestaurantManagement (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Expand Customer Loyalty : This year, many restaurants didn’t necessarily see a drop in topline sales, but instead suffered drops in visit frequency.
Each year, Modern RestaurantManagement (MRM) magazine asks experts for their views on the state of the industry. In 2023, the restaurant industry faced several challenges and made some missteps along the way. This year, labor became more expensive and spending around $17 an hour on restaurant staff wages became the norm.
However, our industry still is an attractive space for well-suited technologies, improving efficiencies at every level of the restaurant from inventory to customerservice. We also expect a number of larger brands pushing out into new channels such as licensing deals and product development, catering programs and more.
Modern RestaurantManagement (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Customers are going to be hesitant to dine indoors. Has restaurant marketing changed since COVID? Restaurant marketing has changed drastically since COVID.
Each year, Modern RestaurantManagement (MRM) magazine asks experts for their views on the state of the industry. This year has shown us that the demand for drive-thru is growing, and continues to meet consumer demands with quick, efficient, and convenient service. Here are some of their insights.
Managing Shifts in Consumer Expectations A unified process management platform empowers staff to deliver consistent and outstanding customerservice. By automating behind-the-scenes operations, staff are able to dedicate more time to training, compliance, and customer relations.
That’s why we decided from the start to stay "payment processor agnostic," allowing us to cater to our customers’ needs and build our business around product value, not processing fees. They say the customer is always right, and more times than not, they are.
Modern RestaurantManagement (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Stored value will also emerge as a critical element in loyalty programs, offering added flexibility and customer benefits. Read the first part, here.
Restaurant owners can expect an education program to both attract a steady stream of eager talent and create a positive brand image. Additionally, by keeping employees on the roster for longer, customerservice quality is bound to improve.
Augustine, Florida, a new self-serve store in Bayonne, New Jersey, focused on catering with a late-night walk-up window, and a counter-service store in Navarre, Florida, that will appeal strongly to tourists. "This The company has 12 new U.S. This summer, TCBY will open a new drive-thru in St. ” Freebirds Continues Expansion.
Modern RestaurantManagement (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/cateringservice, Pie Face Bakery.
Savneet Singh, PAR Technology CEO & President commented, "I am very pleased to announce that PAR has signed a definitive agreement to acquire Restaurant Magic, a leader in backoffice subscription software for enterprise restaurants. " “We are thrilled to be joining forces with PAR Technology.
In ranking the top three characteristics respondents were looking for in online reviews before the pandemic, they overwhelmingly agreed on quality of service or products (80 percent), good prices (75 percent) and good customerservice (75 percent). Unsafe COVID-19 policies was next at 26 percent. "In the U.S.
Nearly a half (48 percent) of consumers are looking to pre-made/catered dinners, meal kits and takeout for their holiday meals. Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals.
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