Modern Restaurant Management

DECEMBER 10, 2019

Catering can be a great way to increase your sales during the holiday season. You already have the commercial kitchen, staff, customer base, and the economy of scale for bulk ordering so the cost of entry into catering should be relatively low. Promote, Promote, Promote. Start Small. Ask Lots of Questions. Get Super Organized.

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Modern Restaurant Management

MARCH 10, 2020

Catering is a demanding sector when it comes to employment, and staff are often under a lot of pressure to ensure that each customer has the best possible experience at a venue. Here, we’ll identify key sources of stress, and how they can be remedied within a catering workplace. What Is Stress? Would You Like a Smile with That?

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Modern Restaurant Management

FEBRUARY 28, 2023

Ordering inventory, completing daily checklists, implementing safety procedures, managing reservations – the list of tedious and time-consuming tasks for restaurant owners and managers goes on and on. One of the common pain points is scheduling restaurant shifts, which gets more complicated the larger your staff gets.

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Modern Restaurant Management

NOVEMBER 19, 2024

As more and more people partake in the experience and more restaurants implement measures catered specifically to solo diners, a customer-centric approach is key. Catering to solo diners is more just than seating them as restaurants would any other customer.

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Modern Restaurant Management

APRIL 1, 2024

By catering to families' specific needs and preferences, restaurant operators can gain a competitive advantage and increase their ever-important share in this highly competitive market.

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Modern Restaurant Management

FEBRUARY 6, 2020

The productivity puzzle is one that is most complex in the catering industry. In catering, where long shifts are often thought of as synonymous with cooked food, a more productive environment can also contribute to a boost in staff morale, with less late finishes and tedious tasks.

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Modern Restaurant Management

OCTOBER 9, 2024

With the post-pandemic return-to-office, business catering is in full swing. In fact, according to a recent report from ezCater, 97 percent of restaurant operators expect to see year-over-year growth. But business catering is a different beast requiring different menus, operations, and technology.

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Modern Restaurant Management

JANUARY 12, 2024

As a proud, second-generation Bojangles franchisees at Georgia Foods, my family and I have tapped into a distinctive strategy that has boosted our profitability across our 41 Bojangles locations – catering. With industry data projecting the catering and food service sector to reach $477.3B

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Modern Restaurant Management

NOVEMBER 14, 2024

For example, closing poor-performing locations and opening new ones with convenience features such as drive-up windows that cater to e-commerce orders. "Also, leveraging demographic data to augment loyalty programs and special offers was a critical factor in successful campaigns."

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Modern Restaurant Management

OCTOBER 22, 2019

In recent years, consumers have been demanding higher standards from the catering industry. If catering companies want to keep up with consumer trends, they must start focussing on sustainably and how their products can support social change. By 2025, McDonald’s plans to recycle guest packaging in 100 percent of its restaurants.

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Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high.

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Modern Restaurant Management

DECEMBER 17, 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 2025. Return to office ordering : Restaurants are seeing a shift in demand, with increased orders for office catering and lunch pickups.

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Modern Restaurant Management

DECEMBER 6, 2019

It's the most wonderful time of the year…and for many restaurant operators, one of the busiest. The holiday season offers opportunities for catering orders, off-site catering, in-store limited-time offers of holiday favorites, and all of the increased revenue that comes with them.

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Modern Restaurant Management

DECEMBER 19, 2024

In addition to standing out in a crowded market, restaurants must cater to guests with dietary restrictions — vegetarian, gluten-free or vegan — in a way that is both delicious and unique.

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Modern Restaurant Management

DECEMBER 18, 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 2025. It is atop the list for restaurants looking to modernize, differentiate, and elevate experiences. . Data, Data, Data.

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Modern Restaurant Management

MARCH 8, 2024

In this edition of MRM Research Roundup, we feature news about an influx of catering orders, the topic of tipping, the rise of kiosks and affordable Michelin restaurants. Among the highlights: On or Off Prem Same-store catering transactions increased +71 percent in Q4 2023 compared to Q4 2022.

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Modern Restaurant Management

AUGUST 25, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Everywhere we turn right now it seems restaurant brands are continuing to face operational challenges and hurdles. If you have a drive thru-operation, consider doing the same.

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Modern Restaurant Management

DECEMBER 19, 2024

Restaurants are predicted to place an even greater emphasis on contactless payments, digital wallets, and next-generation solutions like embedded payments, AI-powered experiences, and omnichannel payment options.

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Modern Restaurant Management

DECEMBER 30, 2024

Trend-forward options, like plant-based offerings or snack-sized portions, not only cater to evolving dietary preferences but also give customers more reasons to try something new. To meet these expectations, you need to focus on the overall dining experience: delivering quality, convenience, and value that speaks for itself.

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Modern Restaurant Management

MARCH 31, 2021

In recent months, the public’s primary need has been to feel safe, so restaurant management should ensure guests are aware of efforts to protect their health and well-being. People are still gathering in small, private groups, so catering options can be updated to include pick-up or contactless delivery.

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Modern Restaurant Management

MAY 16, 2020

Here are five ways your restaurant can make the most of the return to work. Reinvent Your Catering Menu. Many offices are requiring individual packaging for catered food and even office snacks. Rethink your catering menu. The majority of ezCater orders now contain individually packaged items.

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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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Modern Restaurant Management

FEBRUARY 24, 2025

The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging from fine dining establishments to fast-casual venues, breweries, and caterers. "This

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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.

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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. " For some, it means becoming a Michelin-starred chef, while for others, it might mean expanding their family-owned pizzeria into a small restaurant.

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Modern Restaurant Management

JANUARY 3, 2025

Restaurant industry challenges are pushing operators to be more creative and efficient with many opting for more multifunctional spaces – especially in a fast-casual setting.

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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.

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Modern Restaurant Management

OCTOBER 7, 2021

Employees can better understand their tasks and responsibilities with structured restaurant operations. Technology also helps bridge communication between restaurant management and staff. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit.

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Modern Restaurant Management

JULY 22, 2021

Restaurants will have to continue providing exceptional service in terms of technology, too. Owners and managers should follow the latest tech trends in the industry and train their staff to use new software in order to keep catering to customers although they might be off-premises. Make the Most Out of Data.

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Modern Restaurant Management

APRIL 10, 2023

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.

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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

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Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. His updated marketing strategy included new wrapping for their catering van.

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Catering Catering Food and Beverage Food and Beverage 493

Modern Restaurant Management

MARCH 2, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the changing guest experience at franchises with TJ Schier, a veteran restaurant operator and consultant. At the start of 2020, Schier wasn’t focused on off-premise.

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Modern Restaurant Management

APRIL 30, 2020

Restaurants profiled in this series include: Flapper's Comedy Club & Restaurant (Burbank, CA). Crêpe Madame Catering (San Francisco, CA). Loma Brewing Company (Los Gatos, California). Chef Kev Ashade, Pangea (Dallas, TX) and winner on #BeatBobbyFlay. Feast from the East (West Los Angeles, CA).

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Catering Catering Chef 499

Modern Restaurant Management

MARCH 13, 2020

These lessons are tied into everything I do on a daily basis, especially now as I continue to lead DeliverThat’s mission as a third-party delivery service for restaurant catering. As consumers opt to stay home, brands are facing an opportunity to shift their focus to takeout and delivery, and even catering.

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Modern Restaurant Management

AUGUST 11, 2020

Restaurants have helped to make these meetings more interactive by offering catering and events services to their corporate clients and virtual staff. A lot of offices have closed down or opened for limited capacity, so virtual meetings and events have become part of the norm for office employees.

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Modern Restaurant Management

APRIL 2, 2024

restaurant visits to a record 35 percent. This shift in consumer behavior underscores the need for restaurants to cater to this growing customer demographic. It’s been identified as an emerging dining trend – with a 2020 study by NPD Research Group finding single diners have increased their share of U.S.

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