Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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Pricing Catering Training Marketing 215

Hospitality Magazine

OCTOBER 2, 2024

The report combines data from the Restaurant and Catering Association, Mastercard, and Uber Eats to reveal the longtail economic impacts of covid on hospitality. With expected interest rate cuts and falling energy prices on the horizon, 43 per cent believing they’ll be in a better financial position next year.

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Hospitality Magazine

MAY 20, 2024

The business deploys services that provide food access, enjoyment, and ease of use for diners and caterers, which is fundamental to the design. The Self-Serve product allows caterers and hospitality specialists to prepare meals and deliver them to secure thermal food lockers.

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POS Systems Catering Reservations Back of House 246

Hospitality Magazine

DECEMBER 18, 2023

Since putting it on the menu, the drink has been a popular order for guests not only for its taste but the price point. It’s easy and quick and relatively inexpensive — so many cocktails are prohibitively priced for a lot of consumers these days,” says Hunt. “To

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Modern Restaurant Management

AUGUST 2, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of LTO impact, influencer impact and no-show fees. Thirty-seven percent said they’re expanding catering operations. As a result, they are making hard decisions to adjust prices and make menu changes. LTO Impact A new Placer.ai

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Modern Restaurant Management

NOVEMBER 14, 2024

Despite 93 percent of QSR operators indicating they raised prices in 2024, nearly two-thirds (64 percent) reported increased traffic across all dayparts, according to TransUnion’s QSR Industry Report: Bridging the Affordability and Profitability Gap.

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Hospitality Magazine

SEPTEMBER 6, 2023

But steak often comes with a hefty price tag, which means the protein is usually ordered by guests for special occasions over a casual meal — until now. While quality and taste were part of the criteria, price also influenced the final decision. “I Price point is naturally a big factor for the chef when selecting proteins. “We

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Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Through this approach, they are also able to cater to their customer’s taste while reducing the risk of using too much processed food. Bn at an impressive 22 percent CAGR in 2022.

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Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Restaurants had all independently decided to increase platform pricing, tentatively at first and then more boldly when consumers didn’t push back. Here are some of their insights. Click here for the first part.

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Pricing Marketing Customer Service Scheduling 197

Hospitality Magazine

MAY 13, 2024

The Scott Pickett Group’s Longrain is catering to the lunch crowd with a new canteen that’s sticking around until spring. Thai milk tea panna cotta and a coconut chocolate mousse are both priced at $10 for those wanting to end lunch on a sweet note.

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Catering Presentation Pricing 130

Modern Restaurant Management

JANUARY 2, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. As the return to office continues, we anticipate employers will jump on the latest food trends when deciding what to serve to create “office FOMO.”

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Modern Restaurant Management

JANUARY 31, 2024

full service restaurants surveyed plan to introduce catering services. To delve more into the results, Modern Restaurant Management (MRM) magazine reached out to Matt Zibell, VP Technology at TouchBistro. Inventory : Generally, when food costs go up, operators will raise their menu prices by a small amount.

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Hospitality Magazine

JULY 15, 2024

There are many factors to consider: price, materials, durability, size, and function are just a handful. The criteria revolves around of price, materials, wear-and-tear, functionality, and size. “In Designed to cater to diverse establishment needs, Aristarco warewashing solutions ensure impeccable performance and superior hygiene.

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Modern Restaurant Management

AUGUST 23, 2023

To learn more about how loyalty programs are evolving, Modern Restaurant Management (MRM) magazine reached out to Joseph Yetter, the General Manager of Punchh, a PAR Technology Company. Loyalty programs are made to cater to customers' ever-changing needs and expectations. How and why are loyalty programs evolving?

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Marketing Catering Communication Pricing 167

Hospitality Magazine

JUNE 17, 2024

The idea is to cater to the after-work crowd who may not be ready to sit down for a full meal. The menu is priced at $45 per person and is available from 5-7pm Monday to Friday.

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Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Tight menus, for set prices, at times offering previously unapproachable product at approachable prices. Here are their insights. Frances Allen CEO at Checkers & Rally’s. Smaller menus in general.

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Back of House Pricing Marketing Scheduling 180

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price.

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Pricing POS Systems Front of House Marketing 197

Modern Restaurant Management

NOVEMBER 15, 2023

A return to work in offices and higher grocery prices due to continued inflation pressures are among the factors leading to nearly one in four U.S. Price was the top priority for all consumers, followed by menu and location. However, this usage gap widened across other dining categories.

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Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Virtual restaurants can cater to different consumers, expanding clientele. Alex Canter of Ordermark. mobile pay and cashless technology.

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Marketing Catering Customer Service Front of House 215

Luxury Hospitality Magazine

MARCH 27, 2023

Event catering company Lush by Tom Kerridge, in partnership with Searcys, has been appointed the official caterer for the Guards Polo Club. The post Lush by Tom Kerridge appointed for Guards Polo Club first appeared on Luxury Hospitality Magazine. Searcys will run the day-to-day management of the onsite Clubhouse restaurant.

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Catering Events Pricing Magazine 52

Modern Restaurant Management

DECEMBER 18, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. Value is about more than price—it’s about the quality of the food, the atmosphere, and the service. Data, Data, Data.

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Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Consumers are realizing it’s a delicious wine with a good price point. For part two, click here. This is a favorable trend customer-centric bars and restaurants will embrace.

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EATER

JUNE 4, 2024

They don’t just want a good caterer, as it might have been the case before, but a proper chef whose image is in line with their image,” says artist Romain Joste, cofounder of the Broken Arm boutique and former cafe. In 2022, the Broken Arm co-founders decided to downsize the cafe space to make room for art, magazines, and books.

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The Restaurant Times

JULY 30, 2021

She has also published multiple articles in various F&B magazines and portals. They have also diversified into their own in-house catering. From the specialty to the price factor, there are a lot of elements that have to be kept in mind when it comes to onboarding any food vendor.

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Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Restaurants will reinvest margin in value products, pricing and messaging 2024 will start to see first-party ordering AND first-party delivery take flight.

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Pricing Marketing Catering Front of House 132

EATER

OCTOBER 1, 2024

Joe’s knows how to cater to a stadium crowd; the restaurant also operates a stand at Arrowhead Stadium, home to the Kansas City Chiefs. “We And for the price, they come with a very generous portion of meat.” “I Magazine , and local NPR and PBS affiliates, and as a teacher, guidance counselor, tradesman, and more.

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Modern Restaurant Management

DECEMBER 17, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. Thus, finding the right balance between maintaining high quality and keeping prices reasonable is crucial.

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Marketing Pricing Customer Service Catering 100

Modern Restaurant Management

DECEMBER 13, 2019

. “With Flip’d by IHOP, guests don’t have to compromise – now they can get freshly-made, all-day menu items like Pancake Bowls and Egg Sandwiches along with a hand-crafted espresso beverage for a good price and in a matter of minutes.” Clean Juice Looks to Catering For Growth. Fourth Names New CEO and CFO.

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Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. Topping the list is Ginza Kitafuku in Tokyo, Japan, featuring a seasonal Echizen Crab Kiwami course priced at $2,130 USD.

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Hospitality Magazine

OCTOBER 25, 2023

Kolkata-born Ahana Dutt grew up going to the markets on Sundays with her mother, spending mornings selecting produce and haggling down the price of live fish. The graduate made the move to Sydney after completing her studies and began working for the catering arm of Aria before moving to The Keystone Group.

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Luxury Hospitality Magazine

JUNE 9, 2023

IDeaS Function Space Revenue Management (FSRM), a module to G3 RMS – The module provides powerful automated meetings and events (M&E) forecasts, interactive demand calendars, profit-based price evaluation, and displacement capabilities. Users can also [.]

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Catering Events Pricing Magazine 52

Modern Restaurant Management

SEPTEMBER 27, 2024

Fast-Casual Fast Growth Rising prices in recent years have evidently been good for someone: Fast-casual restaurants. titled Pricing Strategies Driving Restaurant Visits in 2024. Shake Shack is thriving even as it raises prices. The fast-casual burger chain increased prices by 2.5 percent year-over-year, compared to 0.4

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Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. MenuDrive allows restaurants to add their own delivery services, or utilize Lavu’s national partner for fixed-price, commission-free deliveries.

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EATER

DECEMBER 15, 2020

As the neighborhood changed and nightclubs and valet parking replaced the ground-floor bodegas, many of the communities who helped build the area — including the Jews — left, either because they wanted to or because they were priced out. Nili Blanck is a Mexican-American writer whose work has appeared in GARAGE, Remezcla, and T Magazine.

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Catering Pricing Magazine 126

EATER

MAY 26, 2021

There were tea rooms at various price levels — “Look at the prices and watch the Fords go by,” wrote one customer in an early guest book — though not all welcomed any traveler. Some magazines specifically targeted rural readers, like one 1922 Woman’s Home Companion piece titled, “ Do You Own a Barn, an Old Mill or a Tumble Down House?

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Reservations Housekeeping Pricing Magazine 132

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Starting January 17th, the brand is also launching a new signature cocktail called Endless Sunshine that will feature happy hour pricing of $7 all day, every day. Price may vary per market). Three family-sized sides.

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Luxury Hospitality Magazine

MARCH 8, 2023

first appeared on Luxury Hospitality Magazine. View the full exhibitor list here: www.northernrestaurantandbar.co.uk/exhibitor-list View the full exhibitor list here: www.northernrestaurantandbar.co.uk/exhibitor-list The post What’s on the menu at Northern Restaurant & Bar 2023?

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