black-owned-restaurants-begin-trending-on-social-media 
Modern Restaurant Management
JANUARY 28, 2022
Because ghost kitchens don’t have a storefront, convincing your customers you are trustworthy is even more difficult than promoting a brick-and-mortar restaurant. You’ll need to pick the style that you think will work best for your restaurant. The logo is well-designed and in the style of a conventional restaurant as well.
Modern Restaurant Management
MAY 18, 2021
When COVID-19 forced restaurant shutdowns more than a year ago, foodies sprung into action to help our favorite businesses survive what we thought would be a slow few weeks. We bought gift cards for future use, donated to employee relief funds, and shared our favorite spots on social media. So what’s next?
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EATER
MARCH 27, 2024
On top of this, the trend carries an element of “you don’t know what you’ve got until it’s gone,” a sense of urgency and appreciation for species and ecosystems endangered by the climate crisis. Organized by season into four main sections, the book begins with the sunlit sensory overload of spring.
Modern Restaurant Management
APRIL 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. Same-store sales for restaurants dropped by 28.3 Same-store sales for restaurants dropped by 28.3 March Sales Decline.
EATER
JUNE 8, 2020
Restaurant plywood in Minneapolis | Jes Lahay. Hopeful that the action I’m seeing on social media and in the streets persists into action in our everyday lives. Go to any Eater site today, and you’ll read about the restaurant community finding ways to support this movement. Read the archives and subscribe now.
Modern Restaurant Management
JULY 15, 2020
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," di g ital resilience and brand intimacy. Financial Trends Insights. Performance was not as strong for lunch or breakfast. State of the Plate.
Modern Restaurant Management
DECEMBER 21, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Anita Adams, CEO of Black Bear Diner. Here are their responses. Click here for part two. Shasta, California.
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