April, 2023

article thumbnail

Top-Effective Tech Solutions to Improve Profits

Modern Restaurant Management

Most restaurants (76 percent) are currently using automation in three or more areas of operation and agree that certain roles are more automatable than others, according to Capterra research The survey also found that more than half of restaurant leaders say front-of-house restaurant workers can easily be automated with today’s technology, and nearly all restaurants today (96 percent) use automation tools in their back-of-house operations.

article thumbnail

13 Ways To Beat The Restaurant Staffing Shortage

Sculpture Hospitality

The restaurant industry has been hit hard by the pandemic with staffing shortages being one of the biggest challenges faced by restaurant owners. Over the past few years, many workers have left the industry and as a result, finding skilled staff has become increasingly difficult.

Staffing 120
professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

How Great Greek Mediterranean Grill used technology to upgrade ordering experience

Fast Casual

Bob Andersen, president of Great Greek Mediterranean Grill, discusses how the brand's tech integration has taken the customer journey to a new level.

136
136
article thumbnail

IHG strengthens presence in Nepal with four new luxury and lifestyle signings

Hospitality Net

IHG® Hotels & Resorts, one of the world’s leading hotel companies, has signed a management agreement with Nepal based Shangri-La Hotel & Resort Group to develop four new hotels in - InterContinental Kathmandu Lazimpat, Hotel Indigo Pokhara Gharipatan, InterContinental Resort Pokhara Begnas Lake, and InterContinental Resort Chitwan, Meghauli. The signing will see IHG add close to 500 rooms to its portfolio in Nepal, and debut two of its global brands, InterContinental and Hotel Indigo in the mark

111
111
article thumbnail

Food & Beverage Industry Report 2024

Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

article thumbnail

The Secrets to Successful Catering

Modern Restaurant Management

A strong catering business can be a restaurant’s biggest moneymaker. You know exactly how many people you’re going to serve, how many portions will be provided, what the cost is, what you’re going to charge and what your net profit will be. Most of the year, catering can comprise 10 to 15 percent of your total sales, but during December, if 20 percent of sales are not coming from catering, you’re missing an opportunity.

Catering 197

More Trending

article thumbnail

Need to Reach New Customers? Step Outside the Box

Modern Restaurant Management

As restaurants work overtime to deal with soaring costs, ongoing labor shortages and growing economic uncertainty, many are pushing the limits of what used to be their competitive space to extend their brand and get in front of new potential customers. Who among us hasn’t ordered food through a convenient mobile application, with menu choices ranging from not just quick-serve or fast-casual restaurants, but convenience stores as well?

article thumbnail

Tide Is High: How Restaurants Can Protect Against Spring Flood Season

Modern Restaurant Management

The start of spring this month also signals the start of flood season – the natural disasters that account for 90 percent of all natural disaster damage, according to the American Red Cross. Additionally, annual costs to repair or replace damaged buildings could grow by roughly 25 percent from $13.5 billion in 2022 to over $16.9 billion by 2052 due to climate change.

189
189
article thumbnail

Tech Is Revolutionizing Restaurants’ Quality Audits

Modern Restaurant Management

Think of what your restaurant can accomplish with quality auditing. First (and most importantly), you’ll maximize quality and safety while minimizing risk. Audits can also help brands identify (and fix) areas of non-compliance, as well as spot (and address) potential threats. Collecting and analyzing real-time data allows operators to make more informed decisions that can optimize operations, increase efficiencies, boost revenue, reduce waste, cut costs, and drive restaurant growth.

Staffing 189
article thumbnail

California Restaurant Association Defeats Natural Gas Ban in Berkeley

Modern Restaurant Management

On April 17, 2023, a panel of judges in the Ninth Circuit Court of Appeal held that the City of Berkeley’s regulation prohibiting the installation of natural gas piping within newly constructed buildings was preempted by the federal Energy Policy and Conservation Act (“EPCA”). The action was brought by the California Restaurant Association (“CRA”).

Chef 188
article thumbnail

How to Make Sure Texts Reach Customers

Modern Restaurant Management

Text messaging is now mainstream for many restaurant and food retail businesses and their communications plans. And rightfully so. Research from Gartner has found 90 percent of all people read texts within three minutes of receipt, and notes that short message service (SMS) boasts a 98 percent open rate. It’s no surprise that restaurants big and small are tapping into text messages to reach their customers.

179
179
article thumbnail

What’s the Restaurant Investment Forecast?

Modern Restaurant Management

To learn more about the current state of restaurant investing, Modern Restaurant Management (MRM) magazine spoke with Uday Ahuja, Chief Investment Officer at RSE Ventures, who played a key role in investing and identifying/growing scalable consumer brands restaurant concepts including Momofuku, Milk Bar, Fuku, Bluestone Lane, and Magnolia Bakery. During the pandemic he helped advise Milk Bar CEO Christina Tosi’s shift from retail to ecomm—resulting in the launch of Milk Bar’s r

article thumbnail

A Case Study for Automating the AP Process

Modern Restaurant Management

Matt Ogle, the AP and Vendor Manager for Montana Brands Management (MTB) , a fast-growing Taco Bell franchisee in Western Montana, is responsible for all accounts payables and vendor management for 12 Taco Bell stores and the management entity. This is how they made the investment to automate their AP system. The initiative to automate our AP process was really kick-started during Covid.

Catering 173
article thumbnail

Honoring the Legacy of a Historic Structure

Modern Restaurant Management

Seattle-based Floisand Studio Architects has had a long-term partnership with Pagliacci Pizza including the thoughtful reimagination of the chain's newest location across from Seattle’s Ballard Locks. The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945.

article thumbnail

‘ForkFight’ – Go Behind the Curtain of Dallas’ Fast Casual Food Scene

Modern Restaurant Management

Mark Brezinski has been heralded as "the father of Dallas’ fast casual food scene" He has opened more than 50 restaurants in the DFW area including Pei Wei Asian Diner, Bengal Coast, Velvet Taco and his newest venture Bizzy Burger Merchants. Brezinski chronicles his award-winning career and the drama behind the curtain is front and center in his new book called " ForkFight!

article thumbnail

Utilizing Automation to Maximize Your Restaurant’s Labor Efficiency in 2023

Modern Restaurant Management

The labor shortage that began in 2020 has not slowed, with restaurants continuing to struggle to fill open positions and keep employees long-term. As a result, they are looking for ways to better optimize their labor operations while also maximizing business opportunities. This typically includes creating staff schedules based on sales forecasts, trimming labor during slow times, and providing managers with more control – and accountability.

Staffing 167
article thumbnail

How Generative AI Can Help Your Marketing Efforts (Infographic)

Modern Restaurant Management

Just like a great restaurant that remembers your favorite order before you even sit down, what if artificial intelligence could do the very same thing? Artificial intelligence, in particular generative artificial intelligence, has been changing the game lately, especially in the field of marketing. Learn how your restaurant can benefit from this form of the future of generative AI in marketing in the Infographic below.

161
161
article thumbnail

The New Dining Habits of the Wealthy: How High-Income Households Are Cutting Back on Restaurant Spending

Modern Restaurant Management

In March, Revenue Management Solutions surveyed more than 800 restaurant-goers across the US to find out how they’re dining in 2023. While insightful, it wasn’t all great news. At a high level, the findings indicated that reported usage across restaurant segments and revenue channels has fallen compared to Q4 2022. The survey results were supported by performance.

article thumbnail

What are the Best Franchises to Own Under 50k?

Sculpture Hospitality

Investing in a franchise can be a great way to become a business owner and benefit from an established brand and proven business model. However, the initial investment can be a significant hurdle for many aspiring entrepreneurs.

110
110
article thumbnail

How to Take Bar Inventory: Bar Inventory Basics

Sculpture Hospitality

Running a bar can be a challenging but rewarding endeavor. From managing staff to creating a welcoming atmosphere for customers, there are many aspects to consider. Managing inventory effectively is one of the most critical components of running a successful bar.

Inventory 110
article thumbnail

D’Angelo CXO reveals 3 ways to refresh legacy brands

Fast Casual

Deena McKinley, chief experience officer of D’Angelo Grilled Sandwiches, shares how the 56-year-old brand has innovated for the future while staying true to its community-centered roots.

123
123
article thumbnail

How to Create an Online Ordering Strategy for Your Restaurant

Sculpture Hospitality

In our recent blog, New Diner Trends Impacting Your Restaurant Inventory Strategy in 2023 , we discussed how - despite the fact that dine-in is back and as popular as ever - young diners prefer to order online.

Inventory 101
article thumbnail

Executive perspectives: restaurant experts offer advice for operators

Fast Casual

Bryce Fluellen shows how Everytable's unique franchising model tackles food insecurity, builds communities and fuels growth/profits; Blaine Hurst of Blaine Hurst Enterprises shares how recruiting among IDD workers is more than doing good: data shows it boosts core metrics across restaurants.

116
116
article thumbnail

Dirty Dough, Sweetberry, CKE Restaurants share automation tips for success

Fast Casual

During this year’s RFIS summit in Miami, Florida, a session of industry experts and operators convened to discuss automation and how to leverage it for success in the changing restaurant and franchising space.

111
111
article thumbnail

The rise of bleisure: combining leisure with business travel

Hospitality Net

After a few years of restricted movement, people are keen to make the most of travel opportunities — it seems even as part of their work. Employees are making the decision to enhance corporate travel opportunities with rest, relaxation, and adventure — the combination of business and leisure, also called ‘bleisure’, sets an intention for combining work and play, and has no doubt come about partly in response to Covid-19.

114
114
article thumbnail

iRestaurant: Dirty Dough, Sweetberry, CKE Restaurants balance AI with human touch

Fast Casual

During this year’s Restaurant Franchising and Innovation Summit in Miami, Florida, a session of industry experts and operators convened to discuss automation and how to leverage it for success in the changing restaurant and franchising space. Part 2 of 2.

105
105
article thumbnail

Dog Haus, Big Chicken execs talk convenience, consistency, connection

Fast Casual

In a session at the Restaurant Franchising and Innovation Summit hosted by Networld Media Group, Zach Oates, founder and CEO of Ovation, C.J. Ramirez, EVP and marketing director of Dog Haus and Sam Stanovich, SVP of development and alliances at Big Chicken, discuss how convenience, consistency and connection can make a restaurant brand a standout.

105
105
article thumbnail

BurgerFi, TASK execs discuss cooking up customer loyalty with digital innovation

Fast Casual

At the Restaurant Franchising and Innovation Summit in Miami hosted by Networld Media Group, industry thought leaders shared strategies for success and growth in changing times in a series of miniature lectures sponsored by TASK. These two speakers pivoted focus to technology.

105
105
article thumbnail

Ghost kitchens feeding revenue stream for virtual food brands

Fast Casual

The ghost kitchen offers an opportunity for companies already operating a kitchen to expand delivery sales to include 'virtual' food brands. Sisto Perez, of High 5 Entertainment, and Kelly Grogan, of Virtual Dining Concepts, explained how during the Amusement Entertainment Expo in Las Vegas.

105
105
article thumbnail

Nobu Hospitality lands in the heart of Seville, Spain

Hospitality Net

Nobu Hospitality is delighted to announce the launch of Nobu Hotel and Restaurant Sevilla. Set in the heart of the Andalusian capital at Plaza de San Francisco, the brand’s latest opening occupies two early 20th century residential buildings, lovingly restored to enhance their traditional architecture. Facing the plateresque façade of the City Hall, Nobu Hotel Sevilla features 25 stylish guest rooms and suites, and an expansive rooftop terrace complete with a swimming pool and dining area which

article thumbnail

How Oracle’s Nor1 Machine Learning Helps Barceló Hotel Group Extend Their Revenue Strategy and Maintain Their Human Connection

Hospitality Net

Resort owners and operators have always specialized in the ‘human touch’, providing highly personalized services and experiences at beautiful locations. Resort guests, paying higher rates with long lengths-of-stay and anticipate having the perfect holiday, expect this kind of high-touch service. But automating that high level of service has proven difficult, as resort products and services are unique.

98