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The Business of Eating

LATEST ARTICLES

Steady Work: Best Restaurant Management Advice from Starbucks' 'Playbook'

6.30.2020 | Karen Gaudet | 4 Min Read

In Steady Work, author and former Starbucks’ Regional Manager Karen Gaudet offers restaurant management advice and a heartfelt personal story about how “Playbook,” a continuous improvement business system, revitalized the retailer during the global financial crisis and helped employees in Newtown, Connecticut, get through the worst week of their lives. It’s relevant…

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Lessening Employee Anxiety as Restaurant Doors Open

6.29.2020 | MRM Staff | 4 Min Read

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of…

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COVID-19 Is an Opportunity to Differentiate Your Restaurant Brand

6.29.2020 | Tom Riccio | 4 Min Read

Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing…

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Surviving a Rough Patch

6.29.2020 | R. Scott Williams | 4 Min Read

During the current pandemic, people and companies have choices as to how they will respond. These responses will run the gamut of emotions and practices. For some, willful ignorance and a refusal to change will be the path chosen. For others, shutting down and hiding out until the virus passes…

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Local Spotlight: How COVID-19 Affected One Restaurant

6.26.2020 | Spectrio | 1 Min Watch

Bryan Mecozzi owns Black Iron Bystro, a semi-casual, eclectic restaurant located just south of Buffalo in Blasdell, New York. When the COVID-19 pandemic hit, Mecozzi suddenly found his business and his employees’ livelihoods on the line. While he didn’t know if he’d eventually have to close his doors indefinitely, Mecozzi…

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Reopening Post-COVID: Financial Tips for Bars and Restaurants

6.26.2020 | Johan Gutierrez | 3 Min Read

Earlier this year, our country and our economy found itself in an unprecedented and challenging time. With the novel Coronavirus, known as COVID-19, instilling the unknown in many Americans across the country, business owners were coming face-to-face with the reality of having to close their doors for an unforeseen amount…

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Using TikTok Videos to Promote Your Restaurant

6.26.2020 | Cristian Stanciu | 3 Min Read

From share-worthy photos on Instagram to restaurant reviews on Facebook, social media platforms determine how the restaurants engage with the masses. When we have YouTube, Facebook, Instagram, and Twitter, do brands need another? Yes, not all videos and media platforms are the same – this is a lesson worth knowing.…

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Three Changes for Restaurants as they Adjust their Business Model

4.30.2020 | Brian Powers | 3 Min Read

Restaurants are facing a major shift in the way they conduct business during this COVID-19 era. Typically an on-premise industry, restaurants must now adapt to ways of doing business that are off-premise, yet meet the high demands of being essential (or essential adjacent). This presents unique challenges to the industry…

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Special Considerations for Restaurants and Franchised Businesses Under the CARES Act

4.29.2020 | Keri McWilliams, Wesley Gangi | 4 Min Read

While few sectors are likely to be spared from the economic consequences of COVID-19, the leisure and hospitality segments have been among the hardest hit. For example, according to the March 2020 jobs report from the U.S. Department of Labor, more than 60 percent of March job losses came from restaurants…

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MRM News: Key Restaurant Industry Challenges

4.29.2020 | MRM Staff | 2 Min Watch

At Oracle's recent Food & Beverage conference — held prior to the COVID-19 outbreak– Nathan Pickerill, Senior Director of Product Strategy for HotSchedules, discussed key challenges restaurants face.

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Good Business: How The Salad House is Making a Difference During the Pandemic

4.29.2020 | Adam Chandler | 3 Min Read

Learn how one brand is doing what it can to fuel essential workers with fresh food during the COVID-19 outbreak. Joey Cioffi., top photo, CEO of The Salad House, a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media…

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The Future of Dining Is Digital

4.29.2020 | Jordan Jameson | 3 Min Read

Technology has substantially revolutionized the signage industry. Although we live in a digital world, many restaurants feel an understandable reluctance when it comes to adopting new technology. But as we enter 2020, it’s important to recognize how digital technology drives our society and its major impact on consumer reactions and…

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Five F&B Business Agility Lessons Hard-Learned Amid the COVID-19 Catastrophe

4.28.2020 | Hari Abburi | 5 Min Read

Mission critical elements of operational agility and what they ‘mean’ for individual restaurant, food service and hospitality businesses, and the industry at large, in the post-pandemic era If there’s one thing the global restaurant and F&B community at large has learned from the COVID-19 pandemic that continues to ebb, flow…

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What Are Online Ordering Considerations During COVID-19?

4.28.2020 | Mo Sloan | 3 Min Read

This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Right now, restaurant operators are doing anything and everything they can think of to earn revenue and they’re asking us a lot of questions in terms of…

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How Restaurants Deliver Great Hospitality with Contactless Ordering and Payment

9.1.2020 | Tim McLaughlin | 4 Min Read

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. According to a recent study by Mastercard,…

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July/August 2020 Legal Update

8.31.2020 | Pooja S. Nair | 5 Min Read

Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation California Court Limits Foie Gras Ban: On July 14, a California district court limited the state’s ban on foie gras and…

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COVID-19 Fuels Growth in Organic Food Options

8.31.2020 | Landon Eckles | 5 Min Read

COVID-19 has indelibly changed every aspect of our lives. Its influence has created challenges, restructured social settings, and redefined meanings of common words and phrases. The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems…

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Life or Death Recipe?Challenge and ''A Woman''s Place''

8.28.2020 | MRM Staff | 2 Min Watch

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A Woman's Place' on Hulu KitchenAid brand presents "A Woman's…

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Restaurant Reset: Welcoming Customers Back with Art

8.28.2020 | Tricia Binder | 3 Min Read

Let’s face it: these past several months have been tough on restaurant owners, customers and communities. It’s not just business, though that’s part of it. We sacrificed and stayed apart to keep each other safe as the public health crisis unfolded. And yet we saw even more evidence that for some members…

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How QSRs Can Leverage Mobile to Win Back Customers

5.28.2020 | Greg Archibald | 4 Min Read

The coronavirus pandemic has greatly disrupted businesses across every sector, but the economic situation has proven to be especially difficult for the restaurant industry. Recent surveys show that Americans are less likely now to visit restaurant locations, order takeout or get food delivered to them. And yet, despite this environment,…

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Open With Care

5.27.2020 | | 4 Min Watch

ViewHouse, an eatery, bar and rooftop in Colorado opened for in-store dining at all four of their locations on May 27 with a new ‘Open with Care’ campaign: a new care plan to make it safer for guests and employees in response to COVID-19. The campaign, detailed in the video above, includes…

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Healthy Hand Washing Experience: Five Restroom Upgrades Restaurants Need Now

5.27.2020 | | 2 Min Read

While restaurant environments are known for their adherence to cleanliness, the pandemic has elevated the awareness of hand-to-surface contact and placed an emphasis on proper hand washing. “As businesses and public establishments reopen and Americans return to using facilities, all eyes are on public restrooms,” says Jon Dommisse, director of…

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Getting Your Brand''s Message Across

5.27.2020 | Ethan Clement | 3 Min Read

Whether it’s mobile or static, there are some simple ways to maximize your ad’s potential In this day and age, consumers are bombarded with advertisements from all angles. Whether it’s scrolling through our Facebook feed or driving down the highway, we are all on information overload. For brands looking to…

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Takeout For Good and Menus Go Tech

5.27.2020 | MRM Staff | 31 Min Read

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June…

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How Restaurant Tech Will Differentiate Brands Post-Pandemic

6.23.2020 | Sonal Apte | 4 Min Read

Across the country, states are beginning to lift restrictions so that restaurants can open with limited occupancy and enforced social distancing measures. As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. The pandemic has taught the society at large to transact…

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COVID-19 Is the Opportunity Plant-Based Alternatives Have Waited For

6.22.2020 | Hannah Blau | 8 Min Read

Covid19 has wreaked havoc with certain sectors of America’s food chain — most recently and notoriously, the meat industry. The nonprofit Food & Environment Reporting Network estimates that U.S. meat industry, comprised of meatpackers, processors and farmworkers, suffered more than 17,000 infections and 66 deaths by the end of May, 2020. Also,…

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Restaurant Owners Could Face a Host of New Liabilities as a Result of the Covid-19 Pandemic

6.22.2020 | Crystal Jacobs | 4 Min Read

Even as thousands of restaurant owners deal with the business disruptions caused by Covid-19 and the subsequent business interruption claims being filed with their insurers, they now also face a host of new potential exposures for which there are no easy, clear-cut answers. The bottom line is that, while the…

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The Five Best Text Communication Practices for Restaurants

6.22.2020 | Matt Reid | 3 Min Read

With six times the engagement of email, text messaging is revolutionizing the marketing strategies of QSR, fast food, and dine-in restaurants. Text marketing offers unique and exciting approaches to generate peak engagement and ultimately drive more successful campaigns. Through analyzing metrics and data, best practices have been pushed to the marketing forefront. And in…

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Understanding Clients' Needs for a Workable Return to the Restaurant Experience

6.19.2020 | Dana Foley | 4 Min Read

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. New design solutions we’re considering include temporary enclosures around existing seating…

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Beyond the Four Walls: Why Now Is the Time for Restaurants to Leverage Digital

6.19.2020 | Ryan Nicholson | 4 Min Read

No one knows what the future of foodservice looks like, but there are crucial hints in the data, analytics and e-commerce. If we have learned anything during the last few months, it is that sticking to the, “it’s how we have always done it,” mentality won’t position restaurants for recovery.…

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Five Tips to Ensure Your Reopened Restaurant Has Safe Water

6.19.2020 | Patrick Verwys | 2 Min Read

Restaurants across the country are starting to open their doors back up to customers who’ve been eagerly waiting for their return. As a restaurant owner or manager, you’ve probably thought through your reopening plan, from how to distance your guests appropriately to keeping your staff safe and healthy in the…

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Back to the Future: The Return of the Carhop

6.18.2020 | | 1 Min Read

If trends in fast food are any indication, COVID might be more of a blast from the past than a harbinger of things to come. Since mid-March (when the spread of COVID became front-page news) Sonic–known for its 1950's-esque drive-in style carhop service–has cemented its place as the preferred fast food…

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EZ PPP Forgiveness App and Yelp''s New COVID Help

6.19.2020 | MRM Staff | 25 Min Read

In this edition of MRM News Bites, we feature links for PPP Forgiveness, new Yelp features and more products and services for restaurant recovery. PPP Forgiveness Links and EZ App The U.S. Small Business Administration (SBA), in consultation with the Department of the Treasury, posted a revised, borrower-friendly Paycheck Protection…

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The Business of Eating

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Is 'Menu Scraping' Legal for Third-Party Delivery Services?

12.8.2020 | Matthew Murphy | 4 Min Read

The advent of on-demand food delivery can be traced back to the early 2000s when the use of GrubHub, Seamless and numerous other online and mobile food-ordering systems became commonplace among college students and young professionals throughout the United States. Gone were the days of leafing through a pile of…

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Why Food Traceability Is So Important Now (Podcast)

12.8.2020 | | 1 Min Read

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Angela Fernandez, the Vice President of Community Engagement at? GS1 US, the information standards organization?, about food safety and traceability. To listen, click here. A new episode of The Main Course, our podcast series with MarketScale, is…

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MRM Research Roundup: Holiday Edition

12.4.2020 | MRM Staff | 18 Min Read

This edition of MRM Research Roundup features the Restaurant Resilience Index, the impact of reviews, shifitng consumer preferences and the importance of rewards. Pandemic and Restaurant Demand The COVID-19 pandemic has impacted a number of businesses, but few harder than the restaurant industry. “They’ve had to basically adapt and change their…

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Restaurants' New Brand Challenge: Delivering a Consistent Customer Experience in an Inconsistent World?

12.7.2020 | Alex Brown | 4 Min Read

At a time when stress is running high for folks cooped up at home, comfort food from their favorite restaurant is a respite in a crazy world. Fortunately, loosened restrictions have allowed most restaurants to welcome dinner back, although in many cases they are still operating at reduced capacity and…

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DoorDash's 2020 State of Flavor Report: The Year of Comfort Food

12.3.2020 | | 3 Min Read

It’s not much of a surprise that classic comfort food topped DoorDash’s 2020 State of Flavor Report, which details top national and regional food trends of the year and what to expect in 2021. Chicken fingers and fries, fried chicken sandwiches and breakfast favorites were among the top foods, but look…

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Positioning Your Restaurant for Sale

12.4.2020 | Bryan Vitagliano | 3 Min Read

Selling a restaurant can be a challenging and time-consuming process. Often the most difficult part of the sale comes with managing your emotions as the owner and approaching the sale objectively. As a business broker, I have facilitated dozens of restaurant sales and have provided a few ideas that will…

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Innovative Models Keep Restaurant Revenue and Supply Chain Flowing

6.18.2020 | Chris Adams | 3 Min Read

As restaurants cautiously begin to reopen in pockets of the U.S. and abroad, the restaurant industry remains far from full capacity. Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. While many restaurants pivoted quickly to off-premises dining only, the model…

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Post-COVID19 Restaurant Marketing Themes to Help Your Business Bounce Back

6.18.2020 | Andrew Nicholas | 5 Min Read

As we begin to assess the realities of the Post-COVID19 (CV) world, businesses everywhere are facing an unprecedented challenge: how to survive and maybe even thrive amid this extraordinary "new normal." Restaurants and the entire hospitality industry are at the forefront of this challenge. Even as lockdown restrictions are eased, it's…

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Why Restaurants Pay Ultimate Price in Online Delivery Marketplace

6.17.2020 | Adriana Kosiba | 4 Min Read

When COVID-19 erupted earlier this year, scores of restaurants relied on online delivery marketplaces to deliver meals to their customers. The role these marketplaces have played during the pandemic, delivering restaurant orders right to people’s front doors, has become invaluable to many consumers. But is it invaluable to restaurants? While…

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Unique Challenges and Considerations for Restaurants As They Reopen Their Doors

6.17.2020 | Arlene K. Kline | 6 Min Read

As restaurants across the nation begin to reopen for business, there are many challenges that they will face for the first time. Business as usual is a thing of the past! In what already was a difficult business in which to succeed, restaurateurs will have to navigate the unchartered waters of surviving…

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MRM Research Roundup: Mid-June 2020 Edition

6.18.2020 | MRM Staff | 24 Min Read

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. On the Road to Recovery According to the latest report from Tripadvisor, which outlinines the road to recovery for the travel and dining industry, restaurants are showing the first signs of recovery, leading…

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Paying Tipped Employees for Non-Tipped Activities

6.16.2020 | Maribeth Meluch | 2 Min Read

The Department of Labor (DOL) has addressed the thorny issue of when to pay tipped employees for non-tipped activities. In its Opinion Letter, FLSA2018-27, the DOL changes its prior position and clarifies the language in 29 C.F.R. §531.56(e) regarding when an employer can take the tip credit for duties performed by…

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How Can Restaurants Emerge Stronger?

7.30.2020 | Amanda Nichols | 5 Min Read

The restaurant industry was turned upside down in 2020, practically overnight. But the resiliency of this sector is not to be underestimated: Navigating all new business pressures, management took on every challenge thrown at them to keep their heads above water and prepare for the next wave of normalcy. The goal is to emerge from this crisis stronger than ever. But to…

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Ensure Your Parking Lot Is Safe for Outdoor Dining

7.30.2020 | Bob Lester | 3 Min Read

COVID-19 has forced restaurant owners and operators to turn their operational strategies on a dime. After reopening in May and June, the CDC and state governments provided guidance for inside dining, but even with reduced seating, 73 percent of people are uncomfortable dining indoors at a restaurant. As a result, the industry…

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Evolving Technology for Restaurant Operations

7.30.2020 | MRM Staff | 2 Min Watch

In early March at Oracle's Food & Beverage conference held prior to the COVID-19 outbreak shutdown, Modern Restaurant Management (MRM) magazine discussed the company's plans for products and services designed to help Mom and Pop restaurants with Chris Adams, VP of Strategy for Oracle F+B about their future plans in the above video.…

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Five Steps for Leveraging Digital Data Collection to Manage Changing Rules and Challenging Times

7.29.2020 | Alex Brown | 4 Min Read

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house is in order. Food service has changed forever and getting an integrated digital approach to…

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New PPP Loan Insurance Covers Food Service Establishments if the SBA Later Finds They Were Ineligible for the PPP Loan Program

7.28.2020 | Peter de Boisblanc | 3 Min Read

Businesses that benefited from PPP loans were required to meet the “necessity certification” requirement and consider alternative sources of liquidity, while also taking into account “affiliated” businesses, prior to submitting a loan application. Consider PPP loan insurance to cover damages, legal fees and fines if the SBA determines that your…

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Research Can Be Key for Restaurants Reeling from COVID-19

7.16.2020 | Eli Diament | 4 Min Read

The restaurant industry is difficult in the best of times, let alone when a worldwide pandemic forces closures, customers are forced to stay in their homes, told to social distance for months, and state government regulation telling owners and managers when you reopen shops or when they can be at…

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Boost Your Restaurant Brand with Social Media

7.16.2020 | Rebecca Purrington | 3 Min Read

Every day, more than 3.5 billion people sign onto social media to check what’s going on in the world. That’s about 45 percent of the global population, all tapping into the social sphere to see who’s going where and what businesses like yours have to offer. Is your restaurant putting…

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MRM Research Roundup: Mid-July 2020 Edition

7.15.2020 | MRM Staff | 21 Min Read

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," digital resilience and brand intimacy. Financial Trends Insights According to the latest Financial Trends Insights from Black Box Financial Intelligence™, based on data from the week ending June 28, restaurants…

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Ready for Takeoff: The Promise and Challenges of Restaurant Drone Delivery

7.15.2020 | Diane D. Reynolds, Esq, Bradford P. Meisel, Esq., Albert?J. Pucciarelli, Esq. | 5 Min Read

As the ongoing COVID-19 Pandemic and state government orders restricting dine-in restaurant operations have rendered restaurants largely dependent on takeout and delivery operations, restaurants seeking an alternative to partnering with third party delivery applications such as UberEats and GrubHub are presented with novel technology that could transform food delivery in…

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AI Flips into White Castle and Resetting America

7.14.2020 | MRM Staff | 13 Min Read

In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. White Castle Employs Flippy the Robot White Castle launched a planned pilot with Miso Robotics – creators of the first autonomous grilling and frying kitchen assistant, Flippy – to accelerate the adoption…

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Three Ways to Leverage Technology for Restaurant Reopenings

9.15.2020 | Richard Mendis | 3 Min Read

A prerequisite for working in the restaurant industry is often to be “quick on your feet.” The COVID-19 pandemic—more than any contentious customer or kitchen catastrophe—is putting that skill to test. As the nation grapples with another wave of restaurant closings and reduced dining room capacity, establishments must quickly respond…

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Navigating Legal Challenges in the Restaurant Industry (Podcast)

9.15.2020 | | 1 Min Read

For those starting or running a restaurant, the principle goal and motivation is to serve delicious food and satisfy customers. However, employment, complexity surrounding trade secrets, partnership disputes, contract negotiation and more can all offer legal barriers to achieving that goal as simply as these industry players would like. On…

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Fast-Casual Academia, Climatarian Menu and Ice Auction

9.15.2020 | MRM Staff |

This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? Hospitality Recovery Coalition The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal…

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How to Reopen Your Restaurant Safely

9.14.2020 | Aytekin Tank? | 4 Min Read

Restaurant owners and managers will continue to face challenges until a safe and effective vaccine for COVID-19 is developed and widely distributed. Even in states that now allow indoor dining with safety measures, many customers still have concerns that keep them away, perhaps because a significant percentage of this summer’s outbreaks are…

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Coca-Cola Survey: What Restaurants Need Now to Survive (Infographic)

9.11.2020 | | 3 Min Read

Only 45 percent of restaurateurs are very confident they will stay in business for the next 12 months, and they need financial relief and clear, consistent standards to successfully reopen, according to “Restaurant Reopening: Challenges, Needs and the Keys to Getting it Right,” a new study from The Coca-Cola Company. …

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How to Consolidate Your Gift Card Program to Promote Cross-Brand Loyalty

9.11.2020 | Graham Campbell | 4 Min Read

As multi-brand operators seek new ways to reach their customers, gift card programs are one way to engage multiple customer bases at once. In today’s economy, brands have to be flexible — the COVID-19 pandemic has wreaked havoc on the marketplace, and only those that can roll with the changes…

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Tips for Keeping Restaurants Afloat as COVID Cases Spike

11.19.2020 | Ido Levanon | 4 Min Read

As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope. Recently, the House of Representatives passed the RESTAURANTS Act, which aims to help restaurants work their way through the pandemic, including getting their employees working again. If the bill is passed, it will create a $120…

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Responding to Negative Online Reviews (Infographic)

11.18.2020 | | 2 Min Read

Did you know that nine out of 10 customers are likely to read reviews before they choose a business? That’s why having good online reviews for your restaurant is essential to the bottom line. What about negative feedback? While no one likes to receive criticism or complaints, the fact is…

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Three Fresh Tips for Leveraging PR to Grow

11.18.2020 | Ioana Good | 2 Min Read

Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations. Why public relations, you ask? Because public relations…

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MRM Research Roundup: Mid-November 2020 Edition

11.17.2020 | MRM Staff | 18 Min Read

This edition of MRM Research Roundup features holiday plans and expectations and the move to contactless and digital. State of the Industry Online ordering is obviously huge in 2020, and customers are craving comfort food when they’re ordering in, according to Upserve’s new 2020 State of the Restaurant Industry data collected from…

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Four Ways QSRs Can Avoid the Risk of ''Serious & Willful Neglect'' Workers' Comp Claims

11.17.2020 | Martin Flannery | 3 Min Read

Fast food giant McDonald’s is no stranger to litigation, having defended itself against lawsuits over everything from racial discrimination to hot coffee. But it also has a pandemic era precautionary tale to share with other quick-serve restaurants about going the extra mile to keep workers safe from contagion. McDonald’s is…

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How Restaurant Owners Can Prepare for the COVID-19 Cold Weather Lull

11.24.2020 | Bob Lester | 3 Min Read

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way…

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The First Lady of Restaurant Supply

11.24.2020 | | 1 Min Read

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Patricia Bible, CEO and Founder of KaTom Restaurant Supply, about the company’s journey, response to COVID and more. To listen, click here. A new episode of The Main Course, our podcast series with MarketScale, is served up every…

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Signs Your Commercial Refrigeration Needs to be Replaced (Infographic)

11.23.2020 | Monica Benoit | 2 Min Read

When your commercial fridges aren’t operating at full capacity, it has a negative impact on your business. From lost inventory to the increased risk for making customers sick, you need a dependable fridge that will keep your inventory and ingredients fresh. Not only do faulty commercial fridges cost money due…

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HVAC Technologies to Make Indoor Dining Safer in the COVID-19 Era

11.23.2020 | Clive Samuels | 3 Min Read

As restaurants face the challenge of creating safe, indoor environments for their employees and customers during the COVID-19 pandemic, indoor air quality has become a focal point given growing scientific evidence that the virus spreads through airborne transmission. HVAC – heating, ventilation and air conditioning – has never been more important…

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How the Restaurant Industry Can Tackle the Cold Weather Season

11.20.2020 | | 3 Min Read

In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead. As we approach winter and dropping temperatures, what are some of the biggest challenges the restaurant industry will face in the coming months? The biggest…

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For Restaurants, 2021 Budgeting Will Require a Three-Tiered Approach?

11.20.2020 | Mark Heymann | 4 Min Read

The high levels of uncertainty surrounding the future of the COVID-19 pandemic highlight the importance for restaurants to rethink their approach to budgeting for 2021. Historically, food service businesses formulated a single year-long budget tailored to labor needs, food costs, average daily revenues, capacity levels and customer trends – all of…

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Touchless Ketchup, Icing on the Frosting and Bobacino

11.19.2020 | MRM Staff | 8 Min Watch

In this edition of MRM News Bites, we feature restaurant community support endeavors, new tech and a little holiday fun. Supporting Independents Ocean Spray Cranberries, Inc. launched the Ocean Spray Farmers for Chefs Alliance with the goal of helping as many qualifying independent restaurants as possible cover rent, utilities, and payroll costs. Ocean Spray is joining forces with Massachusetts Restaurant United…

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How to Market Your Restaurant During and After COVID-19

7.14.2020 | Dew Smith | 5 Min Read

With dining rooms having been shut down for the majority of 2020, the only option for people to visit their favorite restaurants has been through takeout or delivery. COVID-19 has transformed the restaurant and hospitality industry, which means that restaurants need a new approach to promoting and marketing their business…

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Artificial Intelligence (AI) Driven Contactless Menus Can Help Restaurants

7.13.2020 | Jerry Abiog |

Artificial Intelligence (AI) is getting a computer to think and act like a human. It learns from data gathered it in its own environment to help businesses make better decisions to drive top and bottom line growth. AI has been around since the 1950s and its use has become mainstream in…

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Three Ways Post-Pandemic Customers Will Permanently Change the Restaurant Industry?

7.13.2020 | Mathieu Stevenson | 5 Min Read

"COVID-19 has disrupted, and will likely continue to disrupt, business models and plans. But in some ways, it’s accelerated the adoption of trends that would have taken four to five years to become a reality." The restaurant industry has been one of the hardest hit by COVID-19, with sales dropping 40…

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By the Numbers: How Restaurants Have Been Impacted by COVID-19 (Infographic)

7.10.2020 | | 1 Min Read

Tapping into its data hub that shows real-time data from more than 350,000 restaurants and restaurant professionals across the US and Canada., the team at 7shifts created an infographic that tells how restaurants have been impacted by COVID-19 as well as indicators of what to expect moving forward. “While we're seeing strong early signs of restaurants…

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Safely Reopening Restaurants in the Era of COVID-19

7.10.2020 | Michael Haller | 3 Min Read

As restaurants begin the process of reopening, some with an extended period of nonoperation, there are safety precautions that must be considered beyond simply ordering supplies, rehiring staff and opening the doors. Some of these precautions are normal for any business closed for an extended period, while others are directly…

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Planning the Great Restaurant Comeback

5.26.2020 | Dave Cesaro | 3 Min Read

As states begin lifting stay-at-home orders, some regions have resumed in-person restaurant dining operations. The National Restaurant Association recently issued guidance on food safety and social distancing precautions as restaurants begin their reopening planning efforts – preparing for significant shifts in the traditional dining experience. In response to these changes, many…

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Illinois Dining Establishments Get Creative During Pandemic

5.22.2020 | Matt Gentile | 5 Min Read

Even when the temperature rises ever so slightly in March and April, Clint Carey can still count on more business to his ice cream shop. Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer.…

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Getting Back to the New Normal

5.22.2020 | John Nicola | 3 Min Read

As more states move to relax stay at home orders, talk is turning toward the “new normal”, both how we all get back to business and what that new normal will ultimately look like. For restaurants, the path back may be longer for some than others, depending on each restaurant’s…

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Toes in the Water: Transitioning to Reopen

5.21.2020 | MRM Staff | 6 Min Read

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind. What are the best steps…

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Maximize Takeout Profitability With These Six Steps

9.24.2020 | Di Neal | 3 Min Read

Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just…

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Five Tips for the Best Customer Experience During COVID-19

9.23.2020 | Doug Reifschneider, Jon Rice | 3 Min Read

Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to…

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AI Food Intelligence and Now Serving Democracy

9.23.2020 | MRM Staff | 23 Min Read

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding SpotOn Transact, Inc. secured $60 million in Series C funding. The round is led by DST Global with participation from existing investors including Dragoneer Investment Group and Franklin Templeton. The…

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Hello Lender, Here's My Plan to Survive COVID-19. Let's Talk

9.23.2020 | Mark Roberts | 7 Min Read

At the end of 2019, the restaurant industry was booming. Then came the pandemic: Industry sales plummeted, major restaurant chains faced bankruptcy and restaurateurs did everything in their power to stay afloat by shifting to curbside pickup, adopting delivery models or expanding outdoor eating. The hardest hit have been casual…

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The Best Restaurant Marketing Tips

9.16.2020 | MRM Staff | 13 Min Read

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions Customers are going to be hesitant to dine indoors. They’ve heard from the experts that Covid spreads…

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Seven Creative YouTube Marketing Strategies to Promote Your Restaurant and Engage Your Community

9.17.2020 | Thibaud Cl?ment | 4 Min Read

Successful restaurants do not sell food: they tell a story, offer experience and appeal to emotions. What better medium and channel to achieve this, and reel diners in, than video and social media? Here are seven ideas you can use to harness the power of YouTube and shed light on…

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Inching Through the Pandemic, the Path Forward is Paved With Delivery

9.16.2020 | Jana Zschieschang | 2 Min Read

Since April, our team at Revenue Management Solutions (RMS) has been asking consumers how they are interacting with restaurants. Everything has changed, but customers are settling into new rhythms. Chief among those habits? Delivery, takeout and drive-thru. In RMS’ third consumer survey assessing US consumers’ attitudes toward dining, fielded Aug. 5-11 with 800…

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Restaurants Save Money with the Right Recycling Practices?

9.16.2020 | James Bhat | 3 Min Read

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Two years later, the verdict is in. While recycling costs have undeniably increased, demand for high quality recyclables is still growing. Global…

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Discover Experience Technologies at DSE 2020 - November 11-13, 2020 - Las Vegas

Discover What Experience Technologies Can?Do?For?You

With the pace and content of today''s communications changing daily, there''s no better time to embrace the experiential power of digital signage. From safety messaging to employee training to driving customer engagement and loyalty, digital signage solutions offer flexible, measurable and future-forward advantages to every business. Find them all at DSE!

Free Exhibit Passes* Available!

Claim Your Pass

If you registered for DSE 2020 earlier this year, your credentials will be automatically carried over to the November event.

Discover Experience Technologies

For Restaurant Environments

Nov 11-13, 2020 | Las Vegas Convention Center

** Conference registration opening soon! **

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We are taking every step available to create a secure show experience. Our #1 PRIORITY is to deliver a safe and robust marketplace to serve the future of our industry.

COVID-19 Show Preparedness

We look forward to welcoming you in Las Vegas!

Digital Signage Expo | www.DigitalSignageExpo.net
Exponation | 50 Glenlake Parkway, Suite 430 | Atlanta?GA?30328

* Admittance to DSE is for Qualified Attendees and Exhibiting Vendors only. See?website?for?details.

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Four Ways QSRs MUST Innovate to Outlast the Pandemic

10.27.2020 | Desmond Lim | 1 Min Watch

Extraordinary times always seem to lead to extraordinary innovations, and the restaurant industry is currently in the midst of perhaps the greatest time of upheaval, ever. And yet, despite the high unemployment, Quick Service Restaurants are one of the few sectors still hiring in massive numbers. So, what are the big…

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The Power of Promotions?

10.26.2020 | David Hopkins | 2 Min Read

It comes as no surprise that restaurants have had a difficult time over the past few months. Many are still challenged with a lag in guests returning to dine out, lowered capacities, and increased health and safety protocol even upon reopening. These factors can make it difficult for restaurants to…

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Green Goes National

10.22.2020 | MRM Staff | 24 Min Read

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. QDOBA's New Concept QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts…

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How to Train Your Staff to Communicate Effectively with Guests

10.23.2020 | Caroline Forrest | 4 Min Read

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Providing excellent service and a friendly atmosphere will earn you regulars – and those sought after five-star customer reviews. So how do we develop vital customer service? With a…

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As Your Restaurant Rolls with the Punches of COVID-19, Keep These Tips in Sight?

9.3.2020 | Jessica Shraybman | 6 Min Read

Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. To make matters worse,…

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Finding Firm Footing in Uncertain Times

9.2.2020 | Mary Hamill | 3 Min Read

During a chaotic time, instinct prompts us to try to control what we can. And for businesses, controlling costs can determine whether a restaurant can navigate choppy seas for smoother waters. A key lever for driving revenue through uncertainty is labor costs – a challenge as the COVID-19 pandemic has placed…

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Best Practices for Outdoor Dining All Year Long

9.2.2020 | | 5 Min Read

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Tips for dealing with inclement weather: Try…

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MRM Research Roundup: End-of-August 2020 Edition

9.1.2020 | MRM Staff | 15 Min Read

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a Restaurant Reckoning, what customers expect from delivery and a wine awakening. Restaurant Reckoning: Dynamic Diner' SevenRooms released its “Restaurant Reckoning: Dynamic Diner” report, which uncovered new diner personas to help operators understand what motivates guests to dine out…

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How to Protect Your Business from Liabilities (Podcast)

9.1.2020 | | 1 Min Read

With mask mandates becoming a common practice in many public spaces, employers force customer-facing service workers to shoulder the responsibility of policing proper mask-wearing procedures. But is this really fair to them? How can business owners protect their employees in these situations? And how can they protect themselves from potential…

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Is Everything F***ed Right Now??

9.1.2020 | Andy Rosenbloom | 3 Min Read

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. This is the question a lot of people are asking right now, especially as we collectively navigate the consistent…

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COVID-19 Has Accelerated On-Demand Drone Delivery

9.10.2020 | Yariv Bash | 3 Min Read

The UAV industry is on the cusp of an historic decade with on-demand drone delivery solutions taking flight. Both tech giants like Amazon and Alphabet as well as startups are rolling out new models of aerial delivery in a bid to appeal to consumers’ appetite for quicker, cheaper, on-demand delivery. But while on-demand drone…

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The Comfort of Pumpkin During the Pandemic

9.9.2020 | MRM Staff | 2 Min Read

With comfort food topping many menus this pandemic year, it comes as no surprise that the early arrival of pumpkin spice items has been warmly received. Freshly-brewed batch of data from foot traffic analytics firm Placer.ai shows Starbucks is wisely wielding the power of a popular seasonal weapon—The Pumpkin Spice Latte…

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Dining In During a Pandemic: The Do's and Don'ts for Restaurant Operators

9.8.2020 | Dirk Izzo | 3 Min Read

The global pandemic turned the tables on the restaurant industry. Now, for restaurant employees and guests alike, nothing matters more than the safety of their experience inside the restaurant. Social distancing can only go so far—there are still many shared devices that guests and staff have to touch, including point-of-sale…

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Managing Risk and Protecting Your Brand

9.9.2020 | Kari Hensien | 4 Min Read

There’s no denying that the restaurant industry has taken a massive hit due to the COVID-19 pandemic. For months, many states had strict stay-at-home orders, and as the quarantine slowly lifts, many people still feel uneasy about returning to restaurants. While we all want this pandemic to end, it’s clearly a…

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Will a Vaccine Be the Light at the End of the Tunnel for the Restaurant Industry?

12.17.2020 | Chelsea van Hooven | 3 Min Read

2020 has been a challenging year for restaurants and hospitality professionals to say the least. The good news is that with the recent announcement of three vaccine trials that are up to 95-percent effective, the light at the end of the tunnel is becoming more apparent. Looking ahead to 2021, there…

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Cancel Culture in the Coronavirus Era - How Restaurants Can Avoid Public Shaming?

12.17.2020 | Sherry Orel | 2 Min Read

The pandemic devastated the restaurant industry. For eateries trying to survive, many are implementing programs and technologies that address hygiene and safety protocols to mitigate risk and protect their employees and guests. These protocols are extremely important as restaurants are increasingly vulnerable if they are not compliant. In a proprietary survey that…

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QSR Pandemic Messaging Focused on Empathy and Convenience Wins Consumer Engagement

12.16.2020 | MRM Staff | 5 Min Read

QSR brands that quickly adapted television advertising campaigns with messaging to respond to the pandemic saw this strategy pay off with greater consumer engagement, according to EDO, an advertising insights and analytics company that specializes in search engagement. “QSR brands were already very offer-driven and had been promoting delivery through…

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Seven Public Policy Principles for Third-Party Delivery

12.16.2020 | MRM Staff | 5 Min Read

Creating a national framework designed to protect restaurants and guests by promoting transparency, the National Restaurant Association, in partnership with DoorDash, Grubhub, Uber Eats and Postmates, released Public Policy Principles for Third-Party Delivery to better define best practices for third-party delivery and guide lawmakers in developing public policy. This marks the first time the…

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Driving Guest Traffic with Gift Cards

12.16.2020 | Tracy Tilson | 2 Min Read

It would be an understatement to say that 2020 has been a challenging year – especially for restaurants. When planning for an unpredictable future ahead, it’s worth considering how to maximize the positive impact gift cards can have on the bottom line. Although sometimes considered an add-on to restaurant offerings,…

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The Rise of Sustainable Food Sourcing: Considerations for Seafood Restaurateurs

12.16.2020 | Chris Birkinshaw | 3 Min Read

Cultivating and harvesting aquatic animals for consumption has been a practice of every civilization in history. Globally, aquaculture supplies more than 50 percent of all seafood produced for human consumption—and that percentage will continue to rise, according to the National Oceanic and Atmospheric Administration (NOAA). Today, there is an industry debate…

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Pivoting From an Economic Downturn

6.11.2020 | Dylan Chadwick | 4 Min Read

Restaurants are in a scary and uncertain place. As states reopen, restaurants must deal with rehiring staff, redesigning floor plans to comply with social distancing, and battling customer hesitation dine-in again. According to the Texas Restaurant Association, half of the restaurants in Texas are hesitant to reopen. Since Georgia's push to…

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Welcoming Customers Back: How To Resell The Dine-in Experience As Restaurants Reopen

6.11.2020 | Mark Plumlee | 5 Min Read

Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. And even with stricter guidelines in place, will customers actually risk dining out in public…

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Outdoor Is the New Indoor

6.10.2020 | Scott Selzer | 5 Min Read

January is well-known for being a reset month. A time to recover from back-to-back holiday parties and festive gatherings. A time to act on resolutions and look ahead with great anticipation to all that is possible in the new year. In the restaurant business, this also means a dip in…

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Best Practices for Hospitality Marketing

6.10.2020 | Dawn Gribble | 3 Min Read

The coronavirus pandemic has undoubtedly affected the world in so many ways, causing businesses everywhere to adapt to an unprecedented crisis. The last few months have been very uncertain for people all over the world, with every country implementing social distancing rules to flatten the curve and reduce the number…

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What Restaurants Need to Know About Agile Marketing

6.10.2020 | Matt Voda | 4 Min Read

There were no sirens or warnings for American businesses. It wasn’t like businesses in the Tornado Alley who might be able to prepare for the pitfalls of tornado season or coastal cities that can shutter their windows in advance of a hurricane. Instead, coronavirus hit the American economy — and particularly…

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People Focused, Tech Forward: How Nathan's Famous Plans to Transform the Brand

6.9.2020 | MRM Staff | 4 Min Read

The COVID-19 pandemic has curbed the growth plans many brands put in place and Nathan’s Famous is no exception. As the iconic brand now plots its reopening strategy, James Walker, Senior Vice President of Restaurants, said executives have been in constant contact with franchisees about the next steps, while maintaining…

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The Journey from Food Cart to Franchise (Podcast)

12.15.2020 | MRM Staff | 1 Min Read

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with The Halal Guys’ CEO Ahmed Abouelenein about the company’s humble beginnings as a food cart provider of authentic halal cuisine, and a journey that rapidly morphed into actual food trucks, restaurants, and now, more than 90 locations spanning…

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You Would Like Fries with That: Enabling the Next-Generation of Drive-Thru

12.15.2020 | Rakesh Patel? | 3 Min Read

Artificial intelligence (AI) is something most of us encounter in our everyday lives without even realizing it. Social networks, mobile banking apps, chatbots, robo-readers, connected devices and even ride-sharing apps are all powered in one way or another by AI technology. Accenture defines artificial intelligence as a “constellation of technologies –…

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Brand Lends Helping Hand

12.14.2020 | MRM Staff | 2 Min Read

New York City’s Otto’s Tacos is relaunching as a delivery-only brand thanks to a partnership with its East Village neighbor Mighty Quinn’s BBQ. The brands’ flagship restaurants have been part of the same restaurant community since 2013, explained Mighty Quinn’s BBQ C0-CEO Micha Magid. “When Otto's was unable to re-open their…

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Keys to Running a Successful Ghost Kitchen

12.14.2020 | Scott Absher | 3 Min Read

How virtual restaurants can help keep the industry afloat — if done right. The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. With restaurant foot…

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Make it This Winter and Step Up To The Table

12.14.2020 | MRM Staff | 2 Min Watch

In this edition of MRM News Bites, we feature resources to help restaurants survive the winter weather and the learning how to improve bread-baking skills. Make it This Winter US Foods Holding Corp. introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts,…

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Marketplace Collection Laws Present Unique Challenges for the Restaurant Industry

12.14.2020 | Jonathan Feldman, Alla Raykin | 6 Min Read

The pandemic has changed the physical and economic environment in which restaurants operate. Although food delivery has long been popular for certain types of food, pandemic restrictions and consumer preferences hastened the expansion of food delivery for almost all food and meals. Food delivery can be done either through the…

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A Good PR Plan Should Be Top of Your Holiday Wish List

12.11.2020 | Ioana Good, Bob Carilli | 2 Min Read

The holidays are here and if we could pick any year to relax and let go a little more, it’s this year, right? Not so fast. Before putting your feet up and roasting chestnuts on an open flame, remember this: November to January are the busiest and most profitable months in the…

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What Restaurants Need to Know About RTD Adult Beverage Trends

12.11.2020 | Ryan Close | 3 Min Read

As restaurants and bars struggle through the pandemic, the alcohol industry is suffering along with them. Despite a jump in store sales as consumers began drinking more at home, global alcohol sales are expected to fall about 12 percent in 2020, according to IWSR Drinks Analysis. In this challenging year,…

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Adapting Post-COVID: What's Changing For Restaurants?

5.7.2020 | Joel Montaniel | 4 Min Read

COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. With the restaurant industry expected to lose up to $240 billion by the end of 2020, the economic effects of the pandemic will be felt for many months – and even years – to come. But…

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My State Is Opening - What Supply Chain Considerations Should I Keep in Mind Moving Forward?

5.6.2020 | Andy Rosenbloom | 3 Min Read

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 Supply Chain Considerations Should I Keep in Mind Moving Forward? A: As states and counties look to reopen across the US, one area restaurant…

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Employment Law Considerations as Restaurants Reopen

5.6.2020 | Elaina Smiley | 4 Min Read

To the relief of employers and workers across the country, states are beginning to reopen their economies — albeit at different speeds and stages, and mostly with cautious steps. For restaurants, this means dine-in service will begin again — or will be soon — and more employees will be returning…

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Architectural Salvage: Hot Restaurant Design Trend

5.6.2020 | Temi J. Sacks | 3 Min Read

As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. Upcycled antique fixtures ranging from industrial lighting and chicken wire glass to historic chandeliers and reclaimed wood tables add the perfect…

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March/April 2020 Legal Update

5.5.2020 | Pooja S. Nair | 3 Min Read

Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Administrative Developments States Permit Alcohol To-Go Orders: Several states have already temporarily loosened their restrictions to permit restaurants to sell alcohol to…

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Gift a Plate and Ambient Restaurant Sounds Playlist

5.5.2020 | MRM Staff | 29 Min Read

In this edition of MRM News Bites, we have tech investments, new products, charitable endeavors and more. Yelp Reimagines Business Owner Platform Yelp launched a number of new features to support businesses owners who have adapted their operational models, in addition to giving consumers the ability to better discover businesses…

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Checklist For Reopening Your Restaurant

5.21.2020 | Alina Jamshed | 6 Min Read

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. However, as long as you…

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How Restaurants Can Hire and Rehire Quickly During COVID-19

5.20.2020 | Desmond Lim | 3 Min Read

My first business was running a Thai restaurant while in college with a couple of friends, so seeing how hard the restaurant industry has been hit by COVID-19 recently hits close to home. I know how hard it is to stay in business, how slim the margins are, and especially…

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What's Next with Paycheck Protection Program (PPP) for Restaurants?

5.20.2020 | Sonia Desai | 4 Min Read

The Small Business Administration (SBA) and US Treasury department’s PPP loan forgiveness application was released on May 15, 2020 (Forgiveness Application). The much-awaited guidance does little to address the unique challenges afflicting the restaurant industry. Under the current guidelines, restaurants may find it impossible to take advantage of one of…

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More Permanent Regulatory Flexibility Required to Revive Hospitality''s Long-Term Survival

5.20.2020 | Marbet Lewis | 4 Min Read

Restaurants and hospitality venues remain closed throughout the U.S. with little guidance on anticipated timelines or re-opening strategies. Beyond the current operational and financial issues plaguing the hospitality industry lies a very difficult reality. There is no “on” switch that will bring our hospitality industry back to service. Long-term success…

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Why Your Website Is Slowing Down Business During COVID-19

5.20.2020 | Peter Ruchti | 4 Min Read

To say that the current COVID-19 crisis represents a major change to the way we live our lives is, at this point, probably a bit of an understatement. This is especially true in terms of how we do business, as the pandemic is already having a negative impact on restaurants…

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Groupon: Optimism Begins to Return (Infographic)

5.19.2020 | | 1 Min Read

The average American plans to spend nearly $100 a week at local businesses post-COVID-19, up 16 percent vs. before the pandemic in the hopes of boosting their local economy, according to a new survey from Groupon. Restaurants, retail shops, clothing stores, salons and spas and bars are expected to be among the…

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Food Costing Tips for Delivery

5.19.2020 | Matthew Starobin | 3 Min Read

Many of you (even before CV-19) broadened your business model to include take-out and delivery. In the face of the pandemic, it’s no longer a choice. And none of us really know the lasting power of the changes in the consumer behavior we’re seeing. My guess? Delivery and takeout will…

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COVID-19 Lessons Learned for Restaurant Tenants

5.19.2020 | Iryna Ivashchuk | 3 Min Read

Stay-at-home orders and closures of non-essential businesses as a result of the COVID-19 pandemic have had significant economic implications for restaurant tenants. Going forward, while negotiating new leases, restaurant tenants should consider adding specific provisions that may potentially lessen the effect of governmental closure orders, pandemics and similar events on…

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Tribulations Restaurants Face as Business Interruption Claims are Denied

7.9.2020 | Petro Zinkovetsky | 3 Min Read

The impact of the coronavirus pandemic has – and continues to be – felt by every industry across the board. Restaurants in particular have been dealt a harsh blow, as many have been forced to shutter their dining areas and bars, and solely rely on take-out and delivery orders. This…

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Six Ways the Pandemic Is Transforming Restroom Design

7.9.2020 | Jon Dommisse, Michelle Kempen | 3 Min Read

The global pandemic of Covid-19 is fast tracking infection control technologies and products in public restrooms. While cleanliness has always been a goal in designing restrooms, coronavirus has underscored the need for hygienic, sterile and safe environments. Companies, educational institutions and municipalities are all now evaluating new procedures and products…

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Breaking Down One Lender''s PPP Loan Data (Infographic)

7.8.2020 | Brock Blake | 1 Min Read

Many industries have suffered severe financial losses due to the coronavirus lockdown – perhaps none more so than the restaurant industry. Lendio recently gathered statistics on the $8 billion in PPP loan approvals that we helped facilitate for 100,000 small businesses. We found that of all industries we helped generate loans for, the restaurant industry ranked third in volume (behind construction…

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Contactless Dining: Exploring the Intersection of Hospitality and Technology

7.8.2020 | Victoria Tran | 3 Min Read

One year ago we walked into a Cambridge, Massachusetts restaurant for the first day of field research. Our palms were sweaty from the excitement and anxiety. We were greeted by the manager of the restaurant and shared with him the concept of contactless dining, an experience where dine-in guests can…

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Bankruptcy Guide for Restaurants

7.7.2020 | Adam H. Rosenblum, Esq. | 4 Min Read

In February 2020, the National Restaurant Association announced projections that restaurant industry sales would reach $899 billion this year, experiencing four-percent growth “mirroring general economic conditions.” That seems like a lifetime ago. The COVID-19 pandemic has caused restaurant sales to plummet. In many states, revenue has declined by as much as…

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Picking Up Curbside: How to Improve Your Restaurant's Curbside Service and Why It's Here to Stay

9.22.2020 | Buck Sleeper | 4 Min Read

How do we love thee, curbside pick-up? Let us count the ways. There’s the table-wedged-in-the-doorway approach, where one brave soul in full PPE hands off an order over a barricade of restaurant furniture. There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through…

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Restaurants Need to Open the Digital Door Wide (Podcast)

9.22.2020 | MRM Staff | 1 Min Read

It's tech talk on this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia, speaks with Brad Duea, Chief Executive Officer of Restaurant Revolution Technologies, about the role technology will play in restaurant industry recovery. “When I say that the future has been accelerated by the pandemic, it is…

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How Having A Long-Term Plan Can Help Restaurants Handle the Short-Term Crisis

9.21.2020 | Devon Wright | 4 Min Read

Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine. As the general manager of Yelp for Restaurants, my job is to help restaurants succeed. In the first half of the year, that job suddenly got a whole lot harder. In a typical month, we…

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Superfoods, Sanitation and Serene Spaces

9.18.2020 | Jackie Hirsch, Jeni Dzenis | 3 Min Read

What will we remember most about 2020? It’s hard to pick from so many monumental events happening all at once. But one thing is for sure: the COVID-19 pandemic has forever changed the restaurant dining experience. As millions of people around the world battle with the pandemic and business disruptions, it…

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MRM Research Roundup: Mid-September 2020 Edition

9.17.2020 | MRM Staff | 12 Min Read

In this edition of MRM Research Roundup, we feature the latest from the National Restaurant Association, hot breakfast spots, fried chicken adoration and some top vegan trends. An Industry in Limbo Six months following the first shutdown of restaurants for the coronavirus pandemic, the restaurant industry is in limbo. According to…

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Why Food Safety Is So Important Now (Podcast)

9.29.2020 | | 1 Min Read

Food safety is on the plate for this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Francine Shaw, the CEO of Savvy Food Safety, about the need for proper food handling guidelines and employee education. COVID-19 has made people even…

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Risks Lurk Behind the Door Marked ''Employees Only''

9.29.2020 | Chad Halvorson | 4 Min Read

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants aren’t yet addressing. Fortunately, resolving these risks is easy and won’t require…

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Best Practices to Establish an Efficient Restaurant Operation

9.28.2020 | Jack Mervis | 3 Min Read

What is the ongoing goal for all restaurant owners and managers? To always, continuously search for ways to improve the guest experience. Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. There are…

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What Trends are Taking Over Restaurants?

9.25.2020 | | 1 Min Read

As part of the premier of Run the Pass, Modern Restaurant Management Executive Editor and host of The Main Course podcast Barbara Castiglia discussed restaurant trends and the pandemic's effect on the industry with with Tyler Kern. Take a look here.

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Case Study: How a Food Truck Can Open Doors to Restaurant Ownership

9.25.2020 | Jess Simms | 5 Min Read

Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. Those are profits many brick-and-mortar restaurants would look at with envy. But Gorlie’s plans don’t stop with the food truck.…

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Achieving Your Best Digital Customer Experience During COVID-19

7.28.2020 | Gregg Ostrowski | 4 Min Read

As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The transition to digital experiences is an issue every industry is having to address, but is uniquely…

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MRM EXCLUSIVE SURVEY: What Are the Barriers and Motivations Driving Restaurant Visits?

7.27.2020 | Dara St. Louis | 4 Min Read

At a time when COVID is still on the rise, many states continue to ease up their lockdown restrictions with restaurants all over the country reopening their doors for dine-in guests. But how do consumers feel about the reopening? What are the barriers and motivations driving restaurant visits? Working with…

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Ghost Kitchen Franchise and Pandemic Resources

7.27.2020 | MRM Staff | 26 Min Read

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect Yelp Inc. released second quarter data for the Yelp Economic Average (YEA) report, that was adapted to reveal the dramatic impact COVID-19 has had…

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Four Innovative Pandemic Restaurant Marketing Strategies That Need to Continue

7.27.2020 | Roy Lamphier | 3 Min Read

Due to the pandemic, restaurants everywhere were forced to examine their marketing strategies, to dig deep into their creative depths, and in many cases, move beyond their typical comfort zones. Restaurants that closed completely during emergency shut-downs were faced with the challenge of remaining top-of-mind when their patrons weren’t able to dine…

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What Restaurants Need to Know About?PPP Forgiveness,?Including Recent Changes?

7.24.2020 | Alisha Jernack, CPA | 4 Min Read

Restaurants and retail are among the industries that have been most severely impacted by the current pandemic. While restaurants certainly include national chains, the majority in the US are independently owned and operated, including franchises. Many have been passed down for generations. Imagine a pandemic shut your entire business down and thinking,…

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Tough Topic: Making Restaurants Safer

7.24.2020 | Mike Anderson | 4 Min Read

In recent years, the restaurant and bar industry has undergone major education from law enforcement officials on how to respond to active shooters, with a consensus forming around the basic idea of “Run, Hide & Fight.” Combined with well-rehearsed plans and specific emergency duties for individual employees, this relatively simple…

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Tech Holds the Answers to Reopening Guidelines

7.21.2020 | Ryan Yost | 3 Min Read

As restaurants begin reopening, there are pressing and immediate concerns. However, it’s equally important to also take a long-term strategic approach to the Coronavirus. Both now and for the future, technology can answer many of the question’s managers have surrounding maintaining the health of employees, ensuring the safety of their…

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Going Old School: Print Solutions for Restaurant Marketing

7.21.2020 | Robert Barbera | 4 Min Read

It’s a new world for restaurant owners and managers. Having already adjusted to the rise of takeout and delivery, now restaurants are figuring out how to reopen for dine-in service while navigating social distancing and other health guidelines. Marketing and communications has never been more important, but it has shifted: It’s…

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How Restaurants Can Improve Indoor Air Quality in the Coronavirus Era

7.20.2020 | Carl "Buzz" Thompson | 3 Min Read

Even as restrictions loosen and thousands of restaurants can legally open their dining rooms, many customers remain hesitant to dine in. Therefore, it’s critical for restaurants to do everything possible to put customers and employees at ease. That means restaurants must embrace extra safeguards, including those that improve indoor air…

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How Are Tech Trends Shifting in a Post-COVID-19 World?

7.17.2020 | Mo Sloan | 3 Min Read

This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Now that restaurants are focused on re-opening and there is some light at the end of the proverbial tunnel, a few technological changes, updates and reconfigurations are…

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Bridging the Generation Gaps: How We Are All Dining Today?

7.18.2020 | Jana Zschieschang | 3 Min Read

It turns out Gen Z and the Baby Boomers can now agree on something: the two bookend generations want more take out (and delivery and drive-thru). Our team at Revenue Management Solutions uncovered these similarities and a few differences in our May survey of 1,200 U.S. consumers, who shared their…

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What''s the Next Great Franchise? (Podcast)

12.1.2020 | | 1 Min Read

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talk franchising with Dan Rowe, Founder & CEO of Fransmart. Rowe specializes in finding the next big thing in the franchise world. For more than 20 years, he has identified and grown brands like Five Guys Burgers & Fries,…

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Three Steps to Improving Customer Loyalty During the Pandemic?

12.1.2020 | Ray Clopton | 3 Min Read

With new health and safety guidelines and constantly-evolving regulations, restaurant owners are faced with unique challenges to continue delivering a positive dining experience to customers. And while the pressures of the pandemic continue, customer loyalty can play a role in whether or not restaurants will sink or swim. It's reported that with as…

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2021: A Year of Strategic Questions for Restaurants?

11.30.2020 | Buck Sleeper | 6 Min Read

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” After all, the news is swarming with stories about vaccines that seem to be working. We’re also seeing a troubling shift towards apathy…

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Six Tips To Mastering Mouth-Watering Imagery

11.30.2020 | Oksana Pali | 4 Min Read

Food photography has become a worldwide phenomenon. But through the unimaginable twists and turns of 2020, proper imagery has become a restaurateur’s saving grace. In the face of COVID-19’s many restrictions—supply chain disruptions, economic uncertainty, and lack of in-person activity—the dining industry has lost its best marketing pathways. No longer…

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Must Be Something in the Sunshine

11.25.2020 | Barbara Castiglia | 5 Min Read

BurgerFi got its start in 2011 in southeast Florida with its first location opening in Lauderdale-by-the-Sea. Today, it’s one of the nation’s fastest-growing “better burger” concepts with approximately 125 restaurants and counting. “It all started after a group of restaurateurs in the area founded an American gastropub called ‘The Office’ and…

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Tips to Maximize Safety and Mitigate Risks During the Ongoing COVID-19 Pandemic

11.25.2020 | Francine Shaw | 4 Min Read

There’s no denying that the restaurant industry has been one of the hardest hit due to the COVID-19 pandemic. Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted…

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From Ghost Kitchens to Living Kitchens: A New Vision for Food Service's Next Great Space

10.20.2020 | Buck Sleeper | 4 Min Read

Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in…

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Winter Is Coming: Challenges Facing Restaurant Owners (Podcast)

10.20.2020 | | 1 Min Read

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Mike Whatley, the National Restaurant Association’s vice president of state and local affairs about outdoor dining, prepping for the holiday season and the current state of the restaurant industry. He advocates on behalf of the…

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Georgia Judge Serves Ruling for Restaurants Hoping Business Income Insurance Will Cover COVID-19 Losses

10.16.2020 | Christy Maple, Kristin Tucker | 3 Min Read

Although no industry has been immune to the economic devastation wrought by the COVID-19 pandemic, the restaurant industry has been among the hardest and most visibly ravaged. Restaurants around the country shuttered their dining rooms for months due to COVID-19, most in direct response to state and local orders mandating…

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Elevate Your Food Safety Culture to Survive the COVID Crisis and Future Ones

10.19.2020 | Kari Hensien | 5 Min Read

Adults with confirmed COVID-19 were twice as likely to have dined at a restaurant in the 14 days before becoming ill, according to the Centers for Disease Control and Prevention (CDC). That statistic is alarming — both for consumers and the restaurant industry. As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out. The combination of…

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The Impact and Importance of a Restaurant''s Font and Color Choices

10.16.2020 | Andrew Leger | 2 Min Read

In the last few months, many restaurants and foodservice brands have had to reevaluate branding and marketing strategies. One crucial point to consider: the impact that font and color choice have are often overlooked, and it shouldn't be. Restaurants especially need to be cognizant of their font and color choices,…

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MRM Research Roundup: Mid-October 2020 Edition

10.16.2020 | MRM Staff | 12 Min Read

This edition of MRM Research Roundup features hot fall flavor trends, pandemic dining habits, National Coffee Day winners and what Gen Z audience wants. What Customers Want People are dning out, according to a study by The Manifest, a B2B research firm. The contradiction between people’s claimed fear about in-restaurant dining and actions…

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Saving Restaurants, Grocers, and Lives in the Process

4.23.2020 | Guy Bloch | 3 Min Read

Amidst the Coronavirus economic upheaval that we’ll be experiencing for the foreseeable future, some industries have had to immediately close up shop, from the entirety of the tourism industry, to sports, and beyond. Restaurants have also been hit hard and smaller grocers are having difficulty coping with the strain of…

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A Rare Opportunity

4.22.2020 | MRM Staff | 4 Min Read

Restaurants aren't the only businesses pivoting in response to the COVID-19 outbreak. Benchmark Wine Group, which normally has an 80-percent business-to-consumer market, flipped its business model to offer considerable discounts on its rare and well-aged wines to restaurants still in operation. Additionally, the Napa, California-based company launched a unique exchange program and purchasing inventory from…

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FDA Relaxes Nutrition Facts and Menu Labeling Requirements for Restaurants and Food Manufacturers During COVID-19 Emergency

4.21.2020 | Anna Wiand, Esq., Maria White | 3 Min Read

The U.S. Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. As reported every day in the news, kitchens across the country are shuttering often with inventory on hand and retailers cannot stock…

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How Subtle Decor Can Really Make Your Space Stand Out

4.22.2020 | Mattea Vinco Da Sesso Perini and Alberto Capuzzo | 4 Min Read

Did you know that, on average, Americans spend 93 percent of their lives indoors? The statistic may come as a surprise, but it shows how important it is to prioritize interior design and pay attention to even the smallest details of a room. A common misconception with interior design – especially for…

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How Business Insurance Could Save Your Restaurant from COVID-19

4.21.2020 | Seth Row | 4 Min Read

As of the end of March, almost a third of Americans were under some type of “stay-at-home” order due to COVID-19, either mandated locally or statewide, with no immediate end in sight. This world-altering development—part of a rational and effective public health strategy to slow the spread of disease and…

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Send in the Clones: Finding Your New Best Customers

9.8.2020 | Dan Dawes | 4 Min Read

Customer behavior changes are being driven by COVID-19 — Segments that were once predictable are nowhere to be found. New customers are popping up that weren’t even on the radar. It’s tough for marketers to get a grip on all of this, but with adversity comes opportunity, right? The fact…

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Everything About HVAC Is Flow

9.8.2020 | Richard Boothman | 3 Min Read

With the advent of COVID-19, there have been plenty of questions about ventilation and how it can improve interior spaces by making them safer. Tips include: not bypassing or disabling the energy recovery system; breaking down interior spaces to decrease contamination; ionization kits applied to equipment; and maintaining a higher…

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The Pandemic''s Effect on Restaurant Supplies

9.4.2020 | MRM Staff | 5 Min Read

While the pandemic has greatly affected many businesses, In June, KaTom Restaurant Supply had the single greatest month in company history. How were they able to accomplish that? There are a few reasons. First, the Kodak, Tennessee-based company found a supplier and both bottled and sold hand sanitizer — and gave back to the community…

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Pairing Farmers Market Fare

9.3.2020 | MRM Staff | 3 Min Read

To further emphasize creativity in the kitchen, Ocean Prime encouraged its associates to compose a seasonal pairing menu through an immersive leadership development program. The collection of 16 restaurants, part of Cameron Mitchell Restaurants, selected dining room managers and sous chefs from each Ocean Prime location to participate the experience that…

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What Restaurant Relief is Ahead?

9.3.2020 | | 2 Min Read

The Payroll Protection Program (PPP) has expired and many restaurant owners and operators are still in need of resources to remain in business. Modern Restaurant Management (MRM) magazine asked Kathryn Petralia, co-founder of Kabbage, for her insights on the next financial resources for restaurants. What’s kind of financial help will be available next for restaurants?…

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MRM EXCLUSIVE: Pandemic Shaping Omni-Channel Strategies in Restaurant Marketing

8.4.2020 | Matt Drewes | 3 Min Read

The Coronavirus has rocked the restaurant industry. The onset of the virus followed by restrictions and closures has caused restaurants of all sizes to rapidly evaluate their offerings and redesign their services to meet the needs of their customers. Restaurants that are positioned well are those who recognize that the…

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Are You Ready for the Wave of Job Applicants?

8.4.2020 | Dan Sines | 4 Min Read

As states begin to reopen across the country, restaurants are looking for ways to bring back customers and employees in a safe way. Unfortunately, many of these locations are now understaffed due to furloughs or layoffs. In fact, according to the Bureau of Labor Statistics, the hospitality industry lost more than…

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MRM Research Roundup: End-of-July 2020 Edition

8.3.2020 | MRM Staff | 19 Min Read

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish Using order data from January 1, 2020 to June 30, 2020 and a…

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Beyond the Pandemic: Why Technology Will Play a Large Role in Restaurant Culture Moving Forward

8.3.2020 | Roland Storti | 3 Min Read

There is no doubt that the restaurant-going experience is in need of change in the wake of the global pandemic but for that change to be meaningful, it must be long-term and safe for patrons, staff and management alike. Masks and distanced seating are great short-term adaptations to the current…

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Second Wave of Restaurant Chain Bankruptcy Filings Could Offer New Opportunities??

7.31.2020 | Doug Holod | 4 Min Read

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. The same intensity will also…

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Three Ways for Restaurants to Boost Digital Customer Experiences Now

5.14.2020 | Venu Gooty | 5 Min Read

Because food trends come and go, customer taste buds and preferences change, and technology adds new wrinkles to processes like ordering and supply chain management, the restaurant space is constantly evolving — but no one could have predicted the event that would have the biggest impact on modern restaurants since,…

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How Restaurants Can Overcome any Potential Cash Flow Issues from COVID-19

5.13.2020 | Farhan Ahmad | 3 Min Read

It’s no secret that the restaurant industry is feeling the catastrophic impacts of the COVID-19 pandemic. As the crisis continues, restaurants need to evolve their business operations to keep running and make long-term plans to keep cash coming in. Fortunately, there are simple steps restaurants can take to prepare for a…

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As Restaurants Reopen, Focus Sharpens on Risk Mitigation

5.13.2020 | Mark Lee | 3 Min Read

There’s some light showing at the end of the tunnel the coronavirus created. However, as the U.S. economy phases in its reopening, the nation’s restaurants face the same challenges they faced as it shut down: How do we do this in a way that allows us to minimize risk to…

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Lockdown Loyalty: How to Build Your Brand During the COVID-19 Crisis

5.13.2020 | Daniel Murtagh | 3 Min Read

Covid-19 has brought with it a flurry of disappointing, albeit necessary changes, for an unexpected start to summer. Pubs, shops, and restaurants have shut down to help curb the spread of the virus, having unfortunate consequences to our social lives and leisure time. For many bar and restaurant owners, this…

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Don't Let Your Restaurant Become a Victim of Cybercrime

5.13.2020 | Amy O. Anderson | 4 Min Read

The business of running a restaurant is no longer limited to exceptional recipes, gorgeous plating, and advertisements. In an age of online ordering, customers demanding Wi-Fi, and the need for websites to dazzle just as much as the food, countering cybercrime has to be a factor in the day-to-day work…

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Getting the Most Out of Your Mixer?

5.13.2020 | Carolyn Bilger | 2 Min Read

It’s important to have the right mixer. Each has its advantages and limitations, but there are some best practices to help provide consistent results and maximize efficiencies no matter which type you choose. Mixer Capacity It may be tempting to purchase a smaller mixer at a lower upfront price, but…

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Restaurant Runaways: How to Get Your Money

5.12.2020 | Douglas Parker | 2 Min Read

There are many cases of people running away from a restaurant without paying for the meal they have had. There are just as many reasons why people dine and dash without thinking about the potential of getting a criminal record. Depending on which part of the country the offense is committed…

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Sending Delivery Tech Back: Five Ideas for Redesigning Aggregators

7.7.2020 | Buck Sleeper | 3 Min Read

Food delivery aggregators: You’re well past your expiration date. While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment. The basic issue…

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May/June 2020 Legal Update

7.6.2020 | Pooja S. Nair | 4 Min Read

Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation States Pass Business Immunity Laws: Five states (Louisiana, North Carolina, Oklahoma, Utah, and Wyoming) have passed laws that grant businesses immunity…

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The Employment Landscape is Messy: How Restaurants Can Ensure Compliance with Limited Resources

7.6.2020 | Jason Morris | 6 Min Read

Let’s start with an uncontroversial premise: California’s complex, ever-changing gauntlet of employment laws is difficult for any company to navigate. Yet you may still be wondering why, aside from the headache, does it matter for my restaurant? If you’re fortunate enough not to have been on the receiving end of a…

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Uber Eats Up Postmates and PPP Loan Data

7.7.2020 | MRM Staff | 24 Min Read

In this edition of MRM News Bites, we feature the latest delivery platform consolidation, the release of PPP loan information and ServSafe Dining Commitment. Uber To Acquire Postmates In a $2.65 billion in an all-stock transaction that brings together two top players in third-party delivery, Uber will acquire Postmates. Following the closing of the…

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Five Things Every Restaurant Can Do to Boost Profits While Reopening

8.6.2020 | Chelsea van Hooven | 4 Min Read

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. After speaking with some of our partners in the industry on how they toe the line between investing in innovation and cutting…

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Toast''s Guide to the Restaurant Guest

8.5.2020 | | 2 Min Read

Nearly 50 percent of Americans place cleanliness and safety as most important when ordering delivery. And 64 percent expect restaurant staff to wear PPE. Those are among the insights on the evolving restaurant diner contained in Toast's industry survey, Guide to the Reestaurant Guest. More than 700 guests sharee how their expectations have…

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Tyga Bites and Sushi with an Attitude

8.5.2020 | MRM Staff | 33 Min Read

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry. Its proprietary guest engagement solution, which is used by…

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Supporting Financial Flexibility amid Restaurant Reopenings

8.5.2020 | Jeanniey Walden | 4 Min Read

The restaurant industry is starting to see a glimmer of hope when it comes to hiring. With more than 40 million Americans filing for unemployment, COVID-19 took a significant toll on the workforce. But as businesses start to reopen and cope with the new normal, we’re seeing a hopeful shift. 2.5…

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Automation Proves To Be A Necessity for Restaurants During COVID

8.4.2020 | Je`gil Dugger | 4 Min Read

Months into the coronavirus pandemic, the return to normalcy for the restaurant industry is extremely unlikely. With revenue down, millions of workers laid off and countless eateries closed – many of them permanently – experts anticipate the operational strategy going forward to be driven by innovation and methods for doing more…

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This is How the Restaurant Industry Will Flourish Post-COVID-19

6.25.2020 | Ido Levanon | 3 Min Read

Over the past few months, the world has had to deal with a phenomenon it really never expected. The disruption that the COVID-19 pandemic spread across the world has changed consumers’ lives, and its fingerprints will remain for a long time. Consumers have had to alter their lifestyles and the…

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Safety First: Welcoming Restaurant Employees Back

6.25.2020 | Nick Pappas, David Harrison | 3 Min Read

Over the past few months, many restaurants made difficult decisions to reduce their workforce and apply a strict delivery and takeout format or pause operations entirely due to COVID-19. As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and…

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Digital Dining and ''Restaurant Recovery'' Show

6.24.2020 | MRM Staff | 24 Min Read

In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. On-Demand Delivery for Square Online Store Square is launching On-Demand Delivery for Square Online Store where sellers can dispatch a courier through delivery partners for orders placed…

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Restaurant Pest Management Checklist (Infographic)

6.24.2020 | | 1 Min Read

As restaurants look to reopen, owners and managers have to deal with enhanced health and safety guidelines, cleanliness protocols and pest control. Due to the lack of daily routines and occupancy in restaurant spaces over the last few months, pest activity has likely increased. Orkin Canada shared the infographic below to help restaurateurs spot-check key areas…

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How Restaurant Operators Can Optimize their POS Investment in the COVID-19 Environment

6.24.2020 | Gordon Gardiner | 3 Min Read

There have been many industries that have had to adjust to the new reality of COVID-19, but likely none have been more dramatically impacted than the restaurant industry. Restaurants are slowly reopening to an entirely new set of business circumstances including a laundry list of state mandates, a wary public, and…

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Best Practices for Launching Online Ordering

6.24.2020 | Roger Lopez | 3 Min Read

Restaurants are facing new and evolving challenges resulting from today’s complex circumstances. Some of those challenges, particularly for smaller, local restaurants, include implementing online ordering, creating a digital presence, and offering delivery for the first time. Even before current events arose, online ordering capabilities and digital touchpoints were becoming nearly…

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A Chef's Guide to Sustainable Dining

6.23.2020 | Caroline Williams | 3 Min Read

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. The proverbial chicken and egg. A few years back, the United Nations…

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10 Common Pitfalls in Restaurant Build-Outs

5.12.2020 | Deanna L. Koestel | 6 Min Read

Opening a new restaurant is exciting. When you find a space that’s perfect, you want to jump in and get moving on the build-out. However, there are many potential issues to keep in mind to prevent costly headaches, or worse, lawsuits. Below are ten potential pitfalls that could lead to litigation…

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Safe Distancing Tech and a Farewell to Foam

5.12.2020 | MRM Staff | 2 Min Watch

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. PepsiCo New Initiatives Including Nacho Average Showdown PepsiCo Foodservice has four new programs aimed at supporting restaurants and their workers who have been hard hit by…

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Eight Ways Restaurants Can Prepare for a New Normal?

5.11.2020 | Neil Ginty | 5 Min Read

The emerging consensus for dealing with the coronavirus is the need for a transition back to “normality." That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Restaurateurs are being creative about managing their medium- to long-term operations as a cautious public return. Restaurant management software company Upserve and restaurant-designers William Duff…

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MRM EXCLUSIVE: These Three Technologies Can Make the Difference Between Success and Failure for Takeout

5.11.2020 | Aaron Branson | 2 Min Read

It’s been well over a month since the spread of COVID-19 and government efforts to contain it forced restaurants across the country to shut their doors to dine-in customers. But fortunately for at least some of those restaurants, the new rules allowed them to continue to offer take-out meals, thanks…

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Deals Over Disses: QSR Marketing Post-COVID

5.8.2020 | Stacy DeBroff | 4 Min Read

Faced with the stark reality of closed dining areas, people working from home, and home-cooked meals, COVID-19 will force a radical rethinking of Quick Service Restaurant (QSR) marketing. It’s no longer about smack downs over who has the best coffee, the world class burger or the most delicious fried chicken…

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Guidelines to Safely Reopen During Uncertain Times

5.8.2020 | Timothy?J. Ford | 3 Min Read

Restaurants through the country are struggling with the following issues: whether to re-open, when to re-open and how to re-open. By no means are the answers to these questions straightforward. In most parts of the country, the answer is often dictated, in part, by government restrictions. Although one size does…

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Food Waste During a Global Pandemic: An Opportunity for Change

5.8.2020 | Richard Walker | 3 Min Read

Amid the panic that the Covid-19 virus has placed the world under in terms of healthcare and economic survival, another pressing issue has arrived at the forefront of concern. This is not an issue which has spawned from nothing. It is one which has been prominently circling for decades but,…

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How AI Can Work for You

5.8.2020 | Syd Bishop | 5 Min Read

When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix. Modern AI exists without the limitations that you see in movies, operating on everything from the smartphones in your pocket to the website that uses machine learning to track COVID-19. Artificial…

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Restaurants Reopen: What Are They Doing?

5.7.2020 | MRM Staff | 8 Min Read

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. Manifesto uses the unit of a horse length to help people visualize social distancing and the market layout will increase…

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L&L Puts Aloha Spirit into Practice

6.16.2020 | MRM Staff | 4 Min Read

When the COVID-19 pandemic started to take effect, Elisia Flores, CEO of L&L Hawaiian Barbecue and company executives embarked on a listening tour with franchisees in 15 states and Japan that resulted in more than 95 percent of the 200 locations to not only remain open, but stay profitable. Taking this personalized…

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National Restaurant Association: Key Takeaways on Pandemic''s Economic Impact (Infographic)

6.15.2020 | | 2 Min Read

New research from the National Restaurant Association illustrates the extensive damage to restaurant businesses since the pandemic began. It found that the restaurant industry, which experienced the most significant sales and job losses of any industry in the country in the first quarter of 2020, expects to lose $240 billion by the…

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The Importance of Flexibility in Restaurant Hiring

6.15.2020 | MRM Staff | 4 Min Read

With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. What are the best practices employers can put in place to…

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MRM EXCLUSIVE: Creating a Culture of Cleanliness?

6.15.2020 | Peter Teska | 4 Min Read

The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S. restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). While some states are allowing restaurants to resume business, others are delaying this process until later…

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Grubhub Grabbed and Contactless is Everywhere

6.14.2020 | MRM Staff | 1 Min Watch

In this edition of MRM News Bites, we feature updated links for the PPP, the acquisition of Grubhub and contactless products and services. PPP Revisions The U.S. Small Business Administration (SBA), in consultation with the U.S. Department of the Treasury, issued new and revised guidance for the Paycheck Protection Program…

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Alternative Options for Small Businesses Not Eligible for PPP or EIDL Funding

6.12.2020 | Christian Warner | 4 Min Read

Businesses, across nearly every industry, are facing challenging times. And while there has been a lot of attention and noise around government funding assistance, not every entrepreneur finds themselves in a position to take advantage of such resources. Many small businesses may not qualify for an Economic Injury Disaster Loan (EIDL)…

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MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin'' Hirin''

6.12.2020 | MRM Staff | 38 Min Read

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter…

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Put Cybersecurity at the Forefront of Your Reopening Plans

7.2.2020 | Courtney Radke | 3 Min Read

As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup,…

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Menu Engineering: Focus on Profitability

7.1.2020 | Andy Rosenbloom | 4 Min Read

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure…

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MRM Research Roundup: Mid-Year 2020 Edition

7.1.2020 | MRM Staff | 20 Min Read

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp's Economic Impact Report Yelp released an Economic Impact Report outlining economic shifts as restaurants start to reopen for dine-in service and people respond to Black Lives Matter…

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Emerging Restaurant Trends Due to COVID-19

6.30.2020 | Kathy Holt, Casey Emmett | 2 Min Read

COVID-19 has forced restaurant owners and operators to work hard to diversify income streams. Some helpful trends have emerged that may apply across the spectrum as we prepare for the months ahead. And those trends suggest we should keep in mind that we are all an integral part of a…

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Prepping for Off-Premise: Navigating Potential Restaurant Reclosures?

8.13.2020 | Joel Montaniel | 4 Min Read

The United States is facing new outbreaks of coronavirus as experts continue to warn of a potential second wave this fall. Meanwhile, the recovering hospitality industry – which was estimated to have lost $120 billion by the end of June– is bracing itself for potentially another round of mandated restaurant and bar…

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RMS Survey: How Much Has Our Relationship With Food Changed?

8.12.2020 | | 1 Min Read

Among the highlighs of its most recent Impact Report, Revenue Management Solutions (RMS) found: QSR sales and traffic have leveled off in recent weeks. Traffic is down 10 percent and 15 percent YOY, while sales are still neutral-positive, at between 0 percent and 5 percent YOY. Drive-thru continues to outperform other…

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MRM EXCLUSIVE: Four Easy-to-Implement Strategies to Weather COVID-19's Impact

8.12.2020 | Lil Roberts | 3 Min Read

As the COVID-19 pandemic continues to significantly impact and disrupt businesses in all sectors, it has become clear that the restaurant industry has been one of the hardest hit by the crisis. Data from OpenTable projected that one in four restaurants won’t reopen after the pandemic. However, even as the restaurant industry…

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Five Ways You Can Implement COVID-19 Surcharges While Keeping Customers Happy

8.12.2020 | Ben Walker | 4 Min Read

With more than 23,000 closures since March, restaurants are one of the industries hardest hit by COVID-19, according to the Yelp Local Economic Impact Report. Not only were thousands of restaurants required to close for a period of time, but inventory prices have increased and the Centers for Disease Control…

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Electrical Hazards and Safety Checklist for Restaurants

8.11.2020 | Jeson Pitt | 3 Min Read

Ask any restaurant owner who’s had to deal with electrical issues, or in the worst case, fire damage caused by electrical wires and cable failures, and you’ll probably hear a few horror stories. Even minor issues can become very expensive, so restaurants of all sizes should take electrical safety very seriously. Here…

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MRM EXCLUSIVE: The Power of Personalization

6.9.2020 | Alex Kinnier | 4 Min Read

As restaurants navigate through an uneasy climate in 2020, developing a strategy to improve the customer experience and maximize long-term profitability is paramount. Restaurants need new customers, more visits, and larger checks, and they need it all to come with a positive ROI. In the COVID and post-COVID environments, it…

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Reinventing a Safer, Personalized Restaurant Experience through Facial Recognition

6.9.2020 | Dr. Jau Huang | 3 Min Read

Coming out of the COVID-19 pandemic, everyone is wondering what “regular life” will look like once cities have all reopened and people begin to resume some of their favorite activities like traveling and eating out. People across the nation are voicing eagerness to resume their social activities, and comfortably and…

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Post-COVID 19 Dining Expectations (Infographic)

6.8.2020 | | 2 Min Read

How are consumers feeling about going out to eat as restaurants begin to emerge from the COVID-19 pandemic and open their dining rooms? Measure Protocol, Decode Consulting and Garden Social Beer Garden and Kitchen surveyed American adults in order to find out the answer to this question. Insights from the research…

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Four Ways to Streamline Reopening Procedures for Restaurants

6.8.2020 | Nick Haase | 4 Min Read

We’re open. Have two words ever sounded so sweet? Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Though a handful of U.S. states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either…

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11 Tips for Restaurants to Get Back to Business

6.8.2020 | Francine Shaw, Kari Hensien | 4 Min Read

Restaurants nationwide have been hit hard by the COVID-19 pandemic. As restaurants slowly begin reopening, things remain far from “business as usual.” The COVID-19 pandemic has changed the way businesses operate, and the restaurant industry is now learning to navigate this “new normal.” Restaurants must elevate safety and cleanliness protocols,…

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Some Fresh Air Is Necessary to Jumpstart Restaurants Reopening

6.5.2020 | Ian Bacheikov, Alicia Bhambhani | 6 Min Read

Once upon a time, before the modern world could be bothered by the thought of a global pandemic, let alone the consequences of one, there were municipalities considering novel ideas to help local businesses thrive, such as allowing businesses to extend their operations out into the open air spaces typically…

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Four Simple Ways to Integrate Contactless Solutions in Your Restaurant Reopening Strategy

6.5.2020 | Ravi Racharla | 3 Min Read

Even before the pandemic, digital and touchless solutions were starting to become more mainstream in our day-to-day lives. But the viral spread of COVID-19 forced us to consider how we interact with people on a daily basis, as well as the potentially harmful germs we could be exposing ourselves to.…

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PPP Flexibility, Free Reopening Resources and HungerForce

6.8.2020 | MRM Staff | 23 Min Read

In this edition of MRM News Bites, we feature the latest on PPP loans and newest tech and products to help restaurants on the road to recovery. PPP Goes Flexible President Trump signed H.R.7010 – Paycheck Protection Program (PP) Flexibility Act of 2020 which extends provisions of the act to…

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The Connected Restaurant (Podcast)

12.29.2020 | MRM Staff | 1 Min Read

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses restaurant technology with Eric Symon, Director of the Enterprise Process Innovation Center & Food Services Group at Panasonic System Solutions Company of North America. “I think ‘connected restaurant’ today means kind of one thing to us, but…

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Tech-ing it up for 2021: Three Ways Technology Will Help Restaurants in the New Year?

12.29.2020 | Dinesh Saparamadu | 3 Min Read

2020 threw unprecedented challenges our way, causing chaos throughout the food and beverage industries. In order to survive, restaurants needed to rethink the way they do business with many turning to technology to keep them afloat. While the year is now nearly over, with more new cases of Covid-19 continuing…

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Restaurant Experts'' 2021 Outlook, Part Two

12.28.2020 | MRM Staff | 17 Min Read

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad Delivery and take-out will continue to be the most popular way consumers will get…

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Restaurant Experts'' 2021 Outlook, Part One

12.28.2020 | MRM Staff | 16 Min Read

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part two, click here. Chris Adams, VP of Strategy, Oracle Food & Beverage Predictive analytics, AI and ML streamline and expand the omnichannel dining…

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Ready for the Restaurant Rebound? Think Big. Think Bold. Think Art.?

12.28.2020 | Tricia Binder | 3 Min Read

The pandemic hit the restaurant industry hard, but with the news that vaccines are on the horizon, we know better days are ahead. Whether your restaurant is operating under restrictions now or waiting to turn the corner in the coming months, now is a good time to think about what you…

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Spreading Southern Hospitality Through the Pandemic

12.22.2020 | Jamie Yarmuth | 4 Min Read

Like many fellow restaurant groups, this year has been challenging for a variety of departments at Sonny’s BBQ, due to the impact of COVID-19. Overall, the biggest lesson we’ve taken from this unpredictable year is that in order to successfully spread the spirit of BBQ and kindness, we need to…

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Restaurant Design Trends for 2021

12.23.2020 | Chris Culbertson, Sean Barber | 3 Min Read

Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. The architects at EMPAD Architecture & Design have been designing both franchise and private owner restaurants over the past 17 years for various types…

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Grant Money Is a Viable Option for Restaurant Funding

12.22.2020 | Libby Hikind | 3 Min Read

2020 has been a year like no other for restaurants and the companies who support and supply them. Sadly, too many have closed permanently. But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side…

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Small Business Optimism Persists, Despite the Pandemic

12.22.2020 | Kathryn Petralia | 2 Min Read

Businesses and consumers alike are finding ways to adapt and stay resilient during these unprecedented times. Though recovery may take time, a new report confirms the strength of entrepreneurialism and grit of small business owners, including restaurants, who remain optimistic that their businesses will overcome any present and future obstacle…

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Navigating Employee Handbook Changes in a COVID-19 World

1.7.2021 | Joe Ruzicka | 3 Min Read

Every restaurant business needs some form of an employee handbook. This vital management tool is more than just a long list of workplace rules and regulations. It’s an introduction to your company culture and a road map for how to operate. It should serve as a guide for your employees…

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How Video Email Marketing Can Improve Your Restaurant Branding

1.7.2021 | Larry Corbi | 6 Min Read

There is no other visual that can communicate as effectively and quickly as video. Also, there is no other marketing medium that can reach your customers as best and as affordable as email marketing. In fact, 65 percent of small businesses use email to communicate with their clients. Video email…

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Driving the Digital Guest Experience Forward

1.5.2021 | Daniel Rodgers | 3 Min Read

When it comes to the digital guest experience, can you afford to offer anything less than the best? We read it and heard it repeatedly in 2020; COVID-19 has changed the hospitality industry forever. The way that businesses and operations are run, the consumer outlook, their needs and requirements have all…

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Conversations at the Pass

1.6.2021 | | 2 Min Read

These are certainly challenging times for the restaurant industry with restaurant models seemingly evolving on a daily basis. “Restaurants will survive,” said Chef Andre Natera. “They’re not going anywhere, but the market can’t support the old models. Restaurateurs need to be nimble.” Top-of-mind restaurant industry issues will be discussed on…

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How Restaurants Can Make 2021 the Year of Produce

1.6.2021 | Amber Parrow | 4 Min Read

It is official, the UN has declared 2021 the International Year of Fruits and Vegetables. With the produce industry, we’ve been seeing consumer interest move towards more vegetable centric diets and nutritious eating. With this declaration from the UN, restaurants have a great opportunity to work this campaign into their brand strategy from…

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Steady Work: Best Restaurant Management Advice from Starbucks' 'Playbook'

Lessening Employee Anxiety as Restaurant Doors Open

COVID-19 Is an Opportunity to Differentiate Your Restaurant Brand

Surviving a Rough Patch

Local Spotlight: How COVID-19 Affected One Restaurant

Reopening Post-COVID: Financial Tips for Bars and Restaurants

Using TikTok Videos to Promote Your Restaurant

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Three Changes for Restaurants as they Adjust their Business Model

Special Considerations for Restaurants and Franchised Businesses Under the CARES Act

MRM News: Key Restaurant Industry Challenges

Good Business: How The Salad House is Making a Difference During the Pandemic

The Future of Dining Is Digital

Five F&B Business Agility Lessons Hard-Learned Amid the COVID-19 Catastrophe

What Are Online Ordering Considerations During COVID-19?

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How Restaurants Deliver Great Hospitality with Contactless Ordering and Payment

July/August 2020 Legal Update

COVID-19 Fuels Growth in Organic Food Options

Life or Death Recipe?Challenge and ''A Woman''s Place''

Restaurant Reset: Welcoming Customers Back with Art

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How QSRs Can Leverage Mobile to Win Back Customers

Open With Care

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Takeout For Good and Menus Go Tech

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How Restaurant Tech Will Differentiate Brands Post-Pandemic

COVID-19 Is the Opportunity Plant-Based Alternatives Have Waited For

Restaurant Owners Could Face a Host of New Liabilities as a Result of the Covid-19 Pandemic

The Five Best Text Communication Practices for Restaurants

Understanding Clients' Needs for a Workable Return to the Restaurant Experience

Beyond the Four Walls: Why Now Is the Time for Restaurants to Leverage Digital

Five Tips to Ensure Your Reopened Restaurant Has Safe Water

Back to the Future: The Return of the Carhop

EZ PPP Forgiveness App and Yelp''s New COVID Help

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Is 'Menu Scraping' Legal for Third-Party Delivery Services?

Why Food Traceability Is So Important Now (Podcast)

MRM Research Roundup: Holiday Edition

Restaurants' New Brand Challenge: Delivering a Consistent Customer Experience in an Inconsistent World?

DoorDash's 2020 State of Flavor Report: The Year of Comfort Food

Positioning Your Restaurant for Sale

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Innovative Models Keep Restaurant Revenue and Supply Chain Flowing

Post-COVID19 Restaurant Marketing Themes to Help Your Business Bounce Back

Why Restaurants Pay Ultimate Price in Online Delivery Marketplace

Unique Challenges and Considerations for Restaurants As They Reopen Their Doors

MRM Research Roundup: Mid-June 2020 Edition

Paying Tipped Employees for Non-Tipped Activities

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