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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges.

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Under One Roof: Creating Distinct Identities for Three Concepts

Modern Restaurant Management

It also helps that we manage all our food inventory together– all our food products are stored in the same walk-in. Managing one restaurant is challenging enough, but can you imagine hosting three concepts within a 110-year old historic building? But at the end of the day, we only have to send one email to each vendor.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

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?” Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.

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MRM Research Roundup: End-of-May 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic trends, the rise of the cautious consumer and the takeout shakeout. These meal kits help the restaurants move unused food inventory, while blurring the lines between fast casual take-out and grocery ready-to-cook meals.