Modern Restaurant Management

MARCH 11, 2022

. “In order to keep distribution costs in check, we partnered with our distributors and suppliers by being more flexible, consolidating delivery days, and allowing later delivery window times when needed,” Corporate Executive Chef, David Cox told Modern Restaurant Management (MRM) magazine.

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Chef Catering Catering Restaurant Management 504

Modern Restaurant Management

FEBRUARY 17, 2025

"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine.

Food and Beverage 221

Food and Beverage Food and Beverage Inventory Management Hospitality 221

Modern Restaurant Management

MARCH 13, 2025

” To learn more about the ICE's past, present and future, Modern Restaurant Management (MRM) magazine reached out to Smilow. And for me, to work for 30 years as an entrepreneur, building an institution dedicated to helping students find their culinary voices; it has been an unexpected, rewarding and joyous career.”

Culinary Education 251

Culinary Education Chef Recipes Nutrition 251

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio.

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Customer Experience Chef Food and Beverage Food and Beverage 251

Modern Restaurant Management

SEPTEMBER 11, 2024

. "It’s more important than ever for restaurants to elevate the customer experience as habits and lifestyle needs change rapidly, with the design of the space playing a crucial role in shaping these experiences," Dove told Modern Restaurant Management (MRM) magazine. "Staying

Catering 450

Catering Catering Customer Experience Nutrition 450

Lavu

MARCH 26, 2020

Coming off a hard winter and hoping sales would pick up for catering businesses, this sudden hit of all events canceling has pushed some catering businesses to the brink. What we need to do now is focus on what catering businesses can provide outside of their typical scope of business. Meal Prep Kits with Pickup Options.

Catering 127

Catering Catering Point of Sale Inventory 127

Modern Restaurant Management

JANUARY 28, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Q: Would delivery work for my concept? A: Delivery –of all things– is a hot topic.

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Staffing Catering Catering Restaurant Manager 533

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. For Gen Z in particular, easy online ordering and the use of social media as a restaurant discovery tool have become the norm.

Food and Beverage 221

Food and Beverage Food and Beverage Catering Catering 221

Modern Restaurant Management

APRIL 9, 2024

"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."

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Customer Service Customer Service Inventory Inventory Management 481

Modern Restaurant Management

JULY 31, 2024

They found interest in pumpkin knows no bounds, with all types of establishments adding it to their menus, including cafes, diners, pubs, bakeries, cider works, bars, and even restaurants catering to specific dietary preferences. With the pumpkin spice market forecast to be worth $2.4

Point of Sale 474

Point of Sale Recipes Catering Catering 474

Modern Restaurant Management

JULY 8, 2024

Modern Restaurant Management (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. One way to cater to a wide variety of consumers is by offering tiered membership levels, with increasing benefits and customized rewards at each level.

Customer Service 467

Customer Service Customer Service Catering Catering 467

Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Through this approach, they are also able to cater to their customer’s taste while reducing the risk of using too much processed food. Bn at an impressive 22 percent CAGR in 2022.

Food Preparation 554

Food Preparation Chef Recipes Catering 554

Modern Restaurant Management

MARCH 26, 2020

.” Joella’s is also offering a gift card bonus enabling guests to save while showing their support for local employees by purchasing a $25 card for $20, or a $50 card for $40 as well as complimentary catering to hospitals and healthcare facilities near each Joella’s location.

Chef 526

Chef Purchasing Recipes Catering 526

Modern Restaurant Management

AUGUST 23, 2023

To learn more about how loyalty programs are evolving, Modern Restaurant Management (MRM) magazine reached out to Joseph Yetter, the General Manager of Punchh, a PAR Technology Company. Loyalty programs are made to cater to customers' ever-changing needs and expectations. How and why are loyalty programs evolving?

Online Ordering Systems 419

Online Ordering Systems Customer Experience Staffing Inventory 419

Modern Restaurant Management

MAY 31, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on summer restaurant employment, indecisiveness ordering, online ordering trends, and the world's best cities for food. More broadly, catering is a strong revenue driver for restaurants.

Catering 391

Catering Catering Nutrition Cafeteria 391

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (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. Read the first part, here.

Catering 539

Catering Catering Food and Beverage Food and Beverage 539

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (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?” Virtual restaurants can cater to different consumers, expanding clientele. Catering benefits from this trend.

Food and Beverage 539

Food and Beverage Food and Beverage Catering Catering 539

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? The report, which surveyed 127 restaurant executives across the U.S.

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Inventory Inventory Management Customer Experience Staffing 473

Modern Restaurant Management

MAY 3, 2024

To gain more insights on coffee trends, Modern Restaurant Management (MRM) magazine connected with Top Note co-founder Mary Pellettieri. These establishments are blending the artistry of mixology with the craft of coffee to create unique drinks that cater to customers seeking diverse drinking experiences.

Inventory 221

Inventory Catering Catering Restaurant Management 221

Modern Restaurant Management

DECEMBER 3, 2020

Modern Restaurant Management (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.

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Catering Catering Food and Beverage Food and Beverage 414

AHF

MARCH 21, 2025

His leadership at Bryan Health has driven significant advancements, including the establishment of Bryan Bean coffee shop and a state-of-the-art catering and teaching kitchen designed specifically for oncology patients at the April Sampson Cancer Center.

Chef 52

Chef Nutrition Culinary Education Recipes 52

Modern Restaurant Management

JANUARY 2, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024.

Food and Beverage 493

Food and Beverage Food and Beverage Food Safety Customer Experience 493

Modern Restaurant Management

JANUARY 31, 2024

full service restaurants surveyed plan to introduce catering services. To delve more into the results, Modern Restaurant Management (MRM) magazine reached out to Matt Zibell, VP Technology at TouchBistro. Ninety-four percent of operators are planning some form of expansion and more than half of the 600 U.S

Inventory 508

Inventory Inventory Management Staffing Customer Service 508

Modern Restaurant Management

DECEMBER 13, 2019

Catering will also be available with guests choosing large servings of Build Your Own Pancake Bowls, breakfast sandwiches, a Burger Bar and more. Clean Juice Looks to Catering For Growth. Catering is growing 50 percent faster than the overall restaurant industry, according to ezCater’s report published in May 2019.

Catering 251

Catering Catering Food and Beverage Food and Beverage 251

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Foodservice in Canada is diversified, catering to a wide range of consumer preferences, including casual dining, fine dining, and fast food.

Food and Beverage 221

Food and Beverage Food and Beverage Food Service Food Service 221

Modern Restaurant Management

NOVEMBER 15, 2023

Modern Restaurant Management (MRM) magazine asked Colleen Thiry, director of TransUnion’s travel and hospitality business for her insights on what restaurant owners should take away from the results. Why are parents making one restaurant choice over another?

Catering 275

Catering Catering Restaurant Manager Restaurant Management 275

Lavu

DECEMBER 4, 2019

But how about booking catering gigs? Here are three ways to book new catering gigs for your food truck: 1. Interested parties might receive recommendations, find your name in a web search, or be led to your site by a magazine article. Even so, these drawbacks are offset by the opportunities a food truck’s mobility affords.

Catering 78

Catering Catering Point of Sale Inventory 78

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Here are some of their insights. Click here for the first part. In 2023, the restaurant industry faced several challenges and made some missteps along the way.

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Food and Beverage Food and Beverage Chef Staffing 492

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Hospitality Training Magazine – articles and member blogs with practical training content.

Food and Beverage 516

Food and Beverage Food and Beverage Hospitality Hospitality 516

Modern Restaurant Management

FEBRUARY 10, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. restaurants are stepping into plant-based or stepping up their existing game to cater to customers looking for more center-of-plate protein variety. Good Food Restaurant Scorecard.

Hospitality 459

Hospitality Hospitality Recipes Nutrition 459

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. Expand Customer Loyalty : This year, many restaurants didn’t necessarily see a drop in topline sales, but instead suffered drops in visit frequency.

Food and Beverage 493

Food and Beverage Food and Beverage Inventory Kitchen Display System 493

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. In addition to our strong dine-in sales, we have best-in-class operations across channels, including drive-thru, delivery, catering and direct shipping. Here are their insights. Frances Allen CEO at Checkers & Rally’s.

Food and Beverage 450

Food and Beverage Food and Beverage Staffing Inventory 450

Modern Restaurant Management

JUNE 17, 2021

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 5000 and Entrepreneur magazine's 500 ranking lists. The company has 12 new U.S.

Food and Beverage 431

Food and Beverage Food and Beverage Catering Catering 431

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Designed to serve up to 12 people, the box provides a convenient, compact and stress-free catering option that even includes the serving materials. Three family-sized sides. 12 slices of buttery Texas Toast. Light Side Up.

Catering 251

Catering Catering Recipes Restaurant Management 251

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers.

Chef 419

Chef K-12 Cafeteria Cruise 419

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Before COVID the marketing message was mostly catered to providing a pleasant dining experience with a promo code to sweeten the deal for consumer. Here are their insights.

Food and Beverage 585

Food and Beverage Food and Beverage Culinary Education Purchasing 585

FMT Magazine

JANUARY 7, 2025

This move is all about catering to a wider range of consumer needs while leverging the trend of healthy products demand. This overall will make them grow a more stable FMCG brand if they can cater to everyday household needs smoothly. They have come up with juices and dal products.

Food and Beverage 52

Food and Beverage Food and Beverage Catering Catering 52