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"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
Many Canadian consumers are focused on value these days, as costs continue to rise almost across the board. For 71 per cent of consumers, cost is more of a factor this year than last year as they decide whether or not to dine out, according to a new survey released by Square and commissioned by […] The post Consumer spending and restaurant dining appeared first on Restobiz.
The USDAs National Advisory Committee on Microbiological Criteria for Foods ( NACMCF ) was established in 1988 by the Secretary of Agriculture, after consulting with the Secretary of the U.S. Department of Health and Human Services (HHS). The committee provides impartial scientific advice and recommendations to federal agencies on microbiological and public health issues relative to the safety of the U.S. food supply.
A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
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.
In a collaboration between foodservice provider Thomas Cuisine, Montana State University, an osteopathic college and a healthcare system, the food-as-medicine gospel is getting preached as only chefs and dietitians can do.
The Ritz-Carlton today announced its highly anticipated debut in the historic city of Suzhou, nestled in Chinas Jiangsu province near Shanghai. As the brands first venture into the city, The Ritz-Carlton, Suzhou introduces its legendary service, timeless elegance and immersive cultural experiences to the citys scenic Gusu District, offering travelers seamless access to the rich history and dynamic charm of Suzhou.
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The Ritz-Carlton today announced its highly anticipated debut in the historic city of Suzhou, nestled in Chinas Jiangsu province near Shanghai. As the brands first venture into the city, The Ritz-Carlton, Suzhou introduces its legendary service, timeless elegance and immersive cultural experiences to the citys scenic Gusu District, offering travelers seamless access to the rich history and dynamic charm of Suzhou.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving
By Alex Thalassinos Between rising costs, supply chain issues, and shifting consumer preferences, restaurant operators are juggling a lot right now. With ongoing global trade tensions and economic uncertainty, keeping costs under control while delivering quality guest experiences has never been more challenging.As operators go back to the drawing board, smart technology solutions are making […] The post Technologys role in safeguarding the restaurant experience appeared first on Restobiz.
Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad. At Bon Apptit, our Farm to Fork program is more than just a sourcing commitment; it’s a promise to support local farmers and strengthen our community connections. Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.
The fast-casual &pizza is looking to double, triple and quadruple—and then some. By the end of 2030, the brand aims to reach 300 units. To do so, it plans to franchise for the first time, the 13-year-old brand announced today, March 20. Currently, the concept has 46 restaurants across New Jersey, Pennsylvania, Washington, D.C.
W Hotels, part of Marriott Bonvoys portfolio of over 30 extraordinary hotel brands, proudly unveils a highly anticipated bold new era for W Maldives, redefining the escape with a stunning renovation that blends contemporary luxury with the islands untamed beauty. Designed for the modern traveler, this evolution amplifies the brands signature energy, offering a distinctive blend of authentic cultural experiences, creative design, and a deep connection to the enchanting spirit of the Maldives.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
For restaurants, the leap to retail-ready products (RRPs) bottled sauces, frozen entrees, pre-packaged desserts is a chance to leverage brand equity and culinary prowess in a whole new market. But navigating this transition demands more than a catchy label; it requires a laser-focused assessment of readiness and a strategic deployment of resources.
Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing. With menus tailored to multiple languages, restaurants can increase efficiency, reduce errors, and boost sales by providing a personalized experience for diners.
After several months as interim CEO of Panera Brands Inc., Paul Carbone is settling in more permanently. Carbone previously was the chief financial officer for the company, which includes Panera Bread, Einstein Bros. Brands and Caribou Coffee.
Bryan Health in Nebraska is Chef Nazim Khan's launching pad to sharing his culinary know-how with the world. Khan and Melanie Mitchell, a dietitian at Cancer Partners of Nebraska, spent last year writing Cooking for Wellness: Recipes for Health & Healing with about 200 recipes that unleash food's healing power, against cancer in particular.
Blue Diamond Resorts is set to turn heads and set pulses racing as it redefines all-inclusive hospitality in Barbados. As of today, Royalton CHIC Barbados, An Autograph Collection All-Inclusive Resort - Adults Only, is officially open for bookings, gearing up for a spectacular debut in Spring 2026. Nestled along Barbados glamorous Gold Coast, this stylish lifestyle resort is designed for trendsetters who crave excitement and sophistication in equal measure.
Employee Appreciation Day, observed on March 7, offers organizations in the restaurant industry a special chance to honor the incredible dedication, hard work, and unique talents of their team members. Restaurant employees are the heart of the dining experience, and their commitment keeps the industry thriving. Working in a restaurant is no small feat.
Running a successful two-tier restaurant in a historic downtown building is no small featjust ask Chef-Owner Ryan Bassett of Rogue Island. Opened in 2013, Rogue Island pays homage to Rhode Islands storied culinary influences, from French Canadian to Italian and Irish. Yet despite the restaurants vibrant menu and loyal following, the space itself posed unique challenges.
Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. By analyzing ordering patterns, sales trends, and customer preferences using the POS systems System, they can make data-driven decisions to optimize menu offerings, highlight popular dishes, and introduce profitable items.
Domino’s Pizza has promoted three company executives to new roles. Joseph Jordan has stepped up to the position of COO and president-Domino’s U.S., Weiking Ng has been promoted to executive vice president-International and Ryan Mulally has been promoted to executive vice president-general counsel and corporate secretary. All three executives will report to Russell Weiner, Domino’s CEO.
Also in this weeks K-12 legislative update: kosher and halal meals are coming to Illinois schools and new laws in Virginia and West Virginia will ban certain additives in school meals.
Hilton Worldwide has announced a new collaboration with hotel operator Black Label Hotels (BLH) for the Hilton Garden Inn Brussels Airport, marking their third partnership in a short period. The brand-new hotel, set to open in The Wingsan innovative business center near Brussels Airportwill cater to both business and leisure travelers, offering 250 rooms, meeting and conference facilities, wellness amenities, parking, and a restaurant with an open kitchen.
2025 is as nuanced a year as brands have ever seen with consumers behaving and setting expectations in opposing ways. Brands that will thrive are those who embrace these contradictions as opportunities. With consumer behaviors evolving at a rapid pace, brands looking to build momentum for the rest of the year must take advantage of these insights. This year has been defined by paradoxes—where diners crave both digital convenience and personal connection, indulgence and thrift, and personal
At a time when childrens diets areincreasingly overloaded with ultra-processed foods, successful federal grant programs that break down barriers to serving fresh foods should not be cancelled nor delayed.
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.
Bennys Bengal Bites has already increased daily breakfast participation at the school by almost 50% since its debut in November and has also increased a la carte sales by an average of $300 per day.
PETERSBURG, Va. - Bruce Smith Enterprise and The Cordish Companies today celebrated the groundbreaking of the new LIVE! CASINO & HOTEL VIRGINIA in Petersburg. Todays milestone officially commences construction on a transformative project that will generate billions of dollars in economic benefits and spinoff development, create thousands of new jobs, and set a new standard for gaming, hotels, and entertainment in the Commonwealth.
A $10 million lawsuit would be the nail in the coffin for nearly every hospitality business. However, the incidence of nuclear verdicts — where a jury awards above $10 million — continues to rise. Recent data shows that U.S. juries awarded more than $14.5 billion in nuclear verdicts in 2023 — a 15-year high. Society Insurance has spent 110 years helping protect businesses and has seen firsthand how nuclear verdicts have evolved in the U.S.
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