Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. As the pandemic spread, one of the biggest deterrents from people frequenting their favorite restaurants was concern of exposure to the COVID-19 virus.

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EATER

DECEMBER 29, 2023

. | Chris Peters/Eater Chicago Irish strawberries, hibiscus-dusted popcorn, a good slice of layer cake, and other things that surprised out while dining out this year Throughout this week, we’ve been taking a look back at the year in eating , the good and the bad and delightfully extraneous.

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EATER

MAY 18, 2021

billion for struggling restaurants. Throughout the pandemic, restaurants have struggled to access financial support from the federal government, so when the American Rescue Plan stimulus bill, which was signed into law in March 2021, included a $28.6 billion Restaurant Revitalization Fund, it was considered a lifeline.

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Modern Restaurant Management

AUGUST 3, 2022

Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. As a leader, you can’t be everywhere at once. Adaptation.

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Modern Restaurant Management

DECEMBER 21, 2020

Restaurant marketing strategy, design, and internal systems will evolve for independents and chains alike in the coming year. Historically, restaurants have been slow to adopt innovative technology. Here’s a look at 12 trends to keep in mind for the coming year. Chain restaurants will rule.

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Modern Restaurant Management

MAY 25, 2021

At this time last year, restaurants and bars across the country went from being houses of entertainment and joy to being forced to close as part of wide-spread mandated shutdowns to stop the spread of an uncontrollable and unknown pandemic. Shock, uncertainty, and confusion took hold of our lives and businesses.

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Modern Restaurant Management

APRIL 15, 2020

While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year.

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EATER

MAY 14, 2020

The figure has been reported dozens of times since March 18 If you love restaurants — or are just a sentient being on planet Earth — you’ve probably heard that 75 percent of independent restaurants will close by the time the COVID-19 pandemic is over. And Colicchio does have a deep knowledge of the restaurant business.

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Modern Restaurant Management

AUGUST 3, 2022

Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. As a leader, you can’t be everywhere at once. Adaptation.

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7 Shifts

APRIL 20, 2020

This comes at a time where restaurants everywhere are struggling to make ends meet as dining areas are closed and social distancing efforts are in full-swing—leaving restaurateurs to pivot to delivery or takeout, or temporarily close their doors. What does my restaurant get? Canada Emergency Response Benefit (CERB).

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Modern Restaurant Management

JANUARY 12, 2021

There’s no disputing that the past year has been extremely hard on the restaurant industry overall. According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent.

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Modern Restaurant Management

MARCH 19, 2021

Restaurant owners have had to completely flip their operations to accommodate proper health and safety protocols for over a year now, but the country is finally starting to see the light at the end of the tunnel with an influx of vaccine distribution. Restaurant industry employees in 2020 were down 3.1 How to Recover.

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Modern Restaurant Management

OCTOBER 20, 2020

After months-long dining room closures prompted by the COVID-19 pandemic, restaurants gained new life in the summer when most government jurisdictions allowed outdoor patio dining. ” Digital workplace tools can help restaurant owners prepare employees to remain agile this winter as they adapt to modified dining protocols. .”

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EATER

DECEMBER 16, 2020

Ian MacRae, the general manager of four and a half years, had a whole set of photos and letters from couples who had met at the restaurant — of which there were more than a handful — ready to share on social media to commemorate the milestone. Still, we did make it 10 years.” . | Photo: Greg Ramsey courtesy of Porsena.

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Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Technology is becoming a big part of how we run our business.

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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? We have learned a lot of lessons this year for sure. Here are their responses. Click here for part one.

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EATER

DECEMBER 15, 2021

Even though chilly winter weather has arrived, restaurant patrons are bundling up and continuing to sit outside, particularly as the omicron variant of COVID-19 brings its own uncertainties. The city funded the installation of 16 of those parklets citywide, which cost around $10,000 each to construct, at local restaurants like Bon Ton.

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Restaurant Engine

AUGUST 10, 2020

“I was literally about to start the process of trying to set up my restaurant this year, and this all happened,” says Sarah Moody. Commiserating in a similar catch-22 is Yuka Ioroi, co-owner of San Francisco’s Cassava restaurant. restaurants have ended 22,039 jobs from the start of the year through August 4.

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Hospitality Magazine

DECEMBER 12, 2022

It’s also the name of Tobin Kent’s 12-seat restaurant found at the Minya Vineyard & Winery in the wetlands of Connewarre in Geelong, Victoria. When Kent made the move from chef to business owner, he was adamant his restaurant would let the produce speak for itself. Moonah would never be fussy or put-up dishes too perfect to eat.

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EATER

DECEMBER 18, 2020

With winter bringing a COVID-19 surge and cold weather, some restaurants are temporarily closing In 2019, restaurateur Andres Branger and his partners had three Orinoco: A Latin Kitchen restaurants in Boston. It was a gradual progression of adapting; and that’s dictated by our cash flow and how much we’re willing to sacrifice.

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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? This year actually marked Black Bear Diner’s 25th anniversary since first opening our doors in Mt.

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EATER

MAY 19, 2020

The novel coronavirus pandemic has done a good job of showing just how big the cracks in our food supply chain are. Right now, many small farms that previously relied on restaurant orders and farmers markets have pivoted to direct retail, selling and delivering produce boxes directly to households. View this post on Instagram.

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Modern Restaurant Management

JANUARY 12, 2022

The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

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Modern Restaurant Management

SEPTEMBER 23, 2020

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. And don’t stop there.

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Modern Restaurant Management

APRIL 15, 2020

While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year.

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Marketing 88

Modern Restaurant Management

JULY 20, 2021

This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." Total restaurant visits were down -6 percent in May 2021 compared to May 2019 but were up +23 percent from a year ago, recovering from a -23 percent decline in May 2020.

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Hospitality Magazine

JULY 19, 2023

Potter’s offering at Viand is not the kind of Thai cuisine most are familiar with — and that’s exactly how she likes it. Potter’s first apprenticeship was at Bay Restaurant in Perth, with the chef going on to work overseas like most of her peers. Potter worked with Thompson at Nahm for about a year until it closed.

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EATER

DECEMBER 17, 2021

Mourning for everything we lost, including our favorite restaurants, doesn’t happen all at once I wish I had taken more photos. I had taken them to Zenon Taverna, a Cypriot-Greek restaurant in my neighborhood, because it felt emblematic of Astoria. I’m not Greek, but Zenon was a restaurant that made me proud of my neighborhood.

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EATER

MAY 21, 2020

Even though people are slowly starting to eat out again as cities and states push to reopen their COVID-19-stricken economies , anyone expecting restaurants to immediately return to normal will be very disappointed. Restaurant owners are hesitant to open. Without aid, this continued loss could mean a slew of permanent closures.

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EATER

DECEMBER 4, 2023

Tilda Rose How the sauerkraut ball, a fixture of Ohio holiday parties, introduced me to my new Midwestern family and became a tradition all my own What is a ball but an invitation to transcend? Fifteen years ago, in my husband’s hometown of Akron, otherwise known as the Rubber City of America, I tasted my first sauerkraut ball.

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EATER

MARCH 19, 2021

Some of those changes should be permanent. It was one year ago that COVID-19 forced dining rooms across America to close, shutting down countless restaurants in the process. The past 12 months have seen restaurants navigate changing regulations with little guidance from the government. Takeout drinks.

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EATER

MARCH 27, 2024

So many people eat it, but no one is questioning the methods. The inorganic chemical compound is a known carcinogen, causes gastrointestinal issues, and is banned in many countries around the world, but is still used in the U.S. Puerto Ricans may love their bread, but most people haven’t been much interested in how it was baked.

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Modern Restaurant Management

JUNE 18, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. As stay at home orders are lifted, consumers will begin visiting restaurants and businesses locally while practicing social distancing. On the Road to Recovery. Return to on-premise.

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EATER

MAY 3, 2022

Here’s why celebrities from Eminem to Channing Tatum have suddenly added restaurant ownership to their resumes In 1977, on the album Changes in Latitudes, Changes in Attitudes , Jimmy Buffett sang about the limbo of life in a tourist beach town. The restaurants now have locations all over the world, and there’s also a hotel chain.

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Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study.

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EATER

JUNE 16, 2020

Like the coffee and wine industries, the entire beer ecosystem was upended as the COVID-19 pandemic shuttered breweries, closed bars, and scared people away from beer shops. As soon as we closed, we decided any drop of liquid that can go in a can needs to go in a can,” Stylman says. Instead, the major disruptions were in distribution.

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Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Nearly half (48 percent) of respondents also said they are likely to buy gift cards from a local independent restaurant.

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