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McDonald’s Earnings Disappoint, Starbucks Beats

It is earnings week; more blue chip companies report second quarter fiscal results this week than any other week. Today on national radio, senior restaurant analyst Michael Halen discussed disappointing earnings reports from McDonald’s (NYSE:MCD) and Starbucks...

Off The Menu – Is Your Online Menu Turning Away Customers?

Off The Menu – Is Your Online Menu Turning Away Customers?

During 2020, the internet has, without a doubt, been the savior of the restaurant industry due to the onslaught of the COVID-19 pandemic. As the government slammed the doors shut on dine-in customers, a huge number of restaurateurs turned to food delivery in order to...

Tyga Bites and Sushi with an Attitude

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...

COVID-19 Concerns Point in Direction of Cashless Payments

COVID-19 Concerns Point in Direction of Cashless Payments

To promote safety and efficiency, the restaurant industry is encouraging cashless transactions. But what about those without access to a bank or credit cards? When the coronavirus crisis took hold of the U.S. in mid-March, restaurants were forced to close their doors...

An Excerpt from ‘Around the Corner to Around the World’

An Excerpt from ‘Around the Corner to Around the World’

Robert Rosenberg served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5...

2nd Wave of Restaurant Bankruptcies Opportunities  

2nd Wave of Restaurant Bankruptcies Opportunities  

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...

Restaurant CEOs’ Three Tips for Success During COVID-19

Restaurant CEOs’ Three Tips for Success During COVID-19

How to improve customer experience, capitalize on new opportunities, and implement innovative technologies. Even in this challenging time for the industry, restaurants are finding innovative ways to better serve the needs of their customers. They are evolving at...

Four Innovative Pandemic Restaurant Marketing Strategies

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...

COVID-19 Has Bankrupted These Restaurants This Year

Workers in the restaurant industry have lost double the number of job losses than any other NAICS industry. From March through June, the industry has laid off 3,130,900 workers. Restaurants are on track to lose $240 billion in revenue by the end of the year....

The Comfort of Pumpkin During the Pandemic

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...

How to Reopen Your Restaurant Safely

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...

Build Revenue Streams and Prepare for the Winter Months?

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. Everywhere we turn right now it seems...

Five Steps for Leveraging Digital Data Collection

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 in order. Food...

New PPP Loan Insurance Covers Food Service Establishments

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...

Meso Sandwiches: No Stranger to Emergency Situations

Meson Sandwiches is the largest independently owned chain in Puerto Rico with three locations in the U.S. This is a firsthand account from Meson's President Felipe Perez Grajales on how the company responded to COVID-19. When COVID hit in March, we felt the impact...

How Can Restaurants Emerge Stronger after COVID?

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...

Ensure Your Parking Lot Is Safe for Outdoor Dining

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...

How to Promote Your Restaurant with Branded Graphics

In the current age of marketing, it is no longer enough to have the finest eating establishment in the area with the best ambience, top chefs and mouth watering dishes. For your restaurant to be truly successful, people have to get to know about it and be fascinated...

Embrace Evolving Technology for Restaurant Operations

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...

Toast’s Guide to the Happy Restaurant Guest

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...

What’s Keeping You from Serving Gluten-Free Dishes?

Over the last decade, demand for gluten-free foods has grown by an eye-popping 200 percent with two out of 10 Americans seeking gluten-free options when dining out. While many restaurants once viewed gluten-free dining as a passing fad, there is growing awareness that...

Tech Holds the Answers to Restaurant Reopening Guidelines

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...

COVID Makes Automation a Restaurant Necessity

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...

TapMango Review: Customer Loyalty Program for Restaurants

It’s a known fact that restaurants face some of the toughest competition in the business world. With an ever increasing number of options it’s becoming extremely difficult to convince new customers to try out your restaurant. The post TapMango Review: Customer Loyalty...

Large Restaurants Insulated from Losses

It pays to go public. Unequivocally, 2020 will be the most difficult year that hundreds of thousands of independent restaurateurs have ever endured. Yet for most publicly traded restaurants, it has been just another year. If the valuation at which investors are...