Modern Restaurant Management

SEPTEMBER 30, 2021

The trends around restaurant ownership change with time, but the COVID-19 pandemic has accelerated consumer and investor trends alike. Consumer expectations have been permanently altered, and there are some key features to look for when seeking to invest in a franchise that will keep up with those expectations. Concepts to Invest in. Investors have continued to invest in brands that have experienced slower growth or even struggled to grow in recent years.

Chef 223

Chef 223

Sculpture Hospitality

SEPTEMBER 29, 2021

Taking inventory in your bar or restaurant is time-consuming, and one of the things that most bar managers or owners push down to the bottom of their to-do list.

Inventory Management 122

Inventory Management Inventory 122

Eating at a Meeting

SEPTEMBER 27, 2021

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe

Food and Beverage 40

Food and Beverage Food and Beverage Recipes 40

Bill Marler

SEPTEMBER 29, 2021

September 29, 2021: Alianza Nacional de Campesinas welcomes the Biden-Harris administration’s multi-pronged approach to address heat stress, and emphasizes the need to rapidly implement these efforts in a manner that upholds the rights of workers and communities. This cross-agency initiative plans to begin the rulemaking process to create a federal heat standard, provide cooling assistance to households and communities, identify and address disproportionate heat impacts, and enhance heat illness

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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.

Food and Beverage

Modern Restaurant Management

SEPTEMBER 28, 2021

Second-generation restaurant spaces are an increasingly popular and appealing option for landlords and tenants alike. The restaurant business is not for the faint of heart. It’s not exactly a secret that getting a new restaurant up and running is a significant challenge, with a high bar for entry that includes formidable logistical hurdles and financial obstacles.

Chef 211

Chef 211

Modern Restaurant Management

SEPTEMBER 27, 2021

In February of 2020, the restaurant industry was on a long, slow march toward digital sales growth. As a percentage of overall sales, digital averaged around five percen t. Some leaders, including brands like Wingstop, Chipotle, Starbucks, and others, as a result of early investments in the digital customer experience, were already experiencing well-above-average digital sales numbers, and were much better prepared for what came next.

Customer Experience 198

Customer Experience 198

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. When it comes to your livelihood, any gaps in inventory are more than mere annoyances — they could be hurting your ability to make a profit. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them.

Inventory Management 197

Inventory Management Inventory Customer Service Customer Service 197

Modern Restaurant Management

SEPTEMBER 29, 2021

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q : What are some ways I can cut costs without customers noticing while still maintaining a high level of value?

Recipes 197

Recipes Chef Inventory Restaurant Management 197

Modern Restaurant Management

SEPTEMBER 29, 2021

Clay Murphy has always been bold. You can hear it in the way he talks nowadays — proud and declarative and maybe even a bit brash — and this confidence was certainly a trait he’d already picked up by the time he reached his twenties. So maybe it wasn’t all that shocking how one day, in 1986, Murphy boldly announced he was going to marry a woman a few minutes after laying eyes on her. “I just knew,” Clay says of first seeing Pam Weaver that day in Aisle 3 at St

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Modern Restaurant Management

SEPTEMBER 27, 2021

Six major themes are expected to drive restaurant operator profitability and beverage attachment post-COVID, according to the Coca-Cola 2021 Fountain Foodservice Beverage Strategy Survey. The themes include: pent-up demand. off-premise growth. expectation for ease and convenience. need for reassurance. trust in fountain beverages. assortment optimization. "After more than a year battling the coronavirus pandemic, consumers have begun thinking ahead toward what life will look like post-COVID,

Food and Beverage 189

Food and Beverage Food and Beverage 189

Modern Restaurant Management

SEPTEMBER 30, 2021

As a result of the Great Chicago Fire that killed 250 people in 1871, President Woodrow Wilson proclaimed an annual week in October as Fire Prevention Week, now the longest-running public health and safety observance on record. Society Insurance has been working alongside restaurant owners for more than a century, seeing first-hand the devastating effects a fire can have on the establishments that make communities great.

Kitchen Equipment 179

Kitchen Equipment 179

Eating at a Meeting

SEPTEMBER 27, 2021

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe

Food and Beverage 40

Food and Beverage Food and Beverage Recipes 40