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Why UK Bakeries Must Get Energy Efficient

Modern Restaurant Management·31 January 2019
Bakeries notoriously use a great deal of energy. As well as basic energy needs — like lighting and heat — they require energy to power ovens, mixers, fridges and freezers. This can often create huge energy bills, while profit margins can shrink due to a rise in energy prices.

MRM Research Roundup: End-of-January 2019/Super Bowl Edition

Modern Restaurant Management·31 January 2019
BentoBox released its 2018 Year in Review, a comprehensive look at digital trends in the restaurant industry. The following insights were gathered from over 3,100 restaurants, 59,000 online transactions, 530,000 menu items, and 210 million restaurant website visits.

Five Questions to Ask Before Opening Your Second Restaurant

Modern Restaurant Management·31 January 2019
When your first restaurant is a smashing success, opening a second one may seem like a natural next move.

Upserve's Hottest 2019 Restaurant Menu Trends (Infographic)

Modern Restaurant Management·30 January 2019
Upserve surveyed 2018 menu and sales data from nearly 9,000 restaurants to dig into what food trends drove the most orders, and which are being left behind. For a more in-depth look at this topic, click here.Many emerging food trends popped up across the country in 2018, but few made restaurant customers curious more than these unique eats. If these ingredients aren’t already on your menu, you might want to think about updating your current menu to keep your customers coming back.

Starving for Engagement: Why Restaurants Apps Failed to Satisfy Customers' Appetite

Modern Restaurant Management·30 January 2019
Since the introduction of Apple’s iOS App Store in the summer of 2008, the number of apps has risen from an initial 500 to millions in just a few years. However, the restaurant app’s lifespan hasn’t been as fruitful. Over the last few years, many were developed, but few survived.

The Power of Scent Marketing (Infographic)

Modern Restaurant Management·29 January 2019
Scent marketing has been used across many industries to influence and build relationships with customers.Scent, which is tied to the portion of the brain that controls memory and emotion, can conjure many different feelings. Retailers will often use scent to create a cohesive brand image or make a certain impression on their customers.

MRM EXCLUSIVE: Seven Reasons Mobile Back Office Tech is a Must-Have for Restaurants

Modern Restaurant Management·29 January 2019
Mobile technology has permeated nearly every aspect of our lives. We’re connected at work, at home, on vacation, while we sleep and even when we eat. When was the last time you visited a restaurant where at least half the patrons weren’t glued to their phones?The restaurant industry has rolled out a cornucopia of technology to feed our digital appetite, including free Wi-Fi, tableside ordering and gaming consoles and even self-service kiosks.

Three Critical Concepts for Restaurant Table Design

Modern Restaurant Management·28 January 2019
Tables are the bedrock of any restaurant. They literally anchor the entire guest experience, but also- can greatly add to the atmosphere and aesthetic of a space.Increasingly, restaurants are foregoing the old traditional tables right out of a catalog, and instead- opting for custom look. After all, what restaurant wants their tables to look exactly like every other establishment?

Five Ways to Set Your Coffee Shop Apart

Modern Restaurant Management·25 January 2019
With a slew of Instagram photos featuring carefully crafted lattes and a Starbucks on every corner, it’s no surprise that coffee is one of the biggest global industries right now. In fact, Starbucks exceeded 21 billion in revenue in 2016 and the average working American spends $1,100 on coffee annually. Opening your own coffee shop is a lucrative business decision.

Do's and Don'ts for Restaurants Filing Chapter 11

Modern Restaurant Management·25 January 2019
Restaurants fail for a variety of reasons, and it’s commonly said that most do so within the first five years. But they’re not a unique category, as a study of Bureau of Labor Statistics information showed that nearly 20 percent of service-oriented businesses close within the first year. Small restaurants with fewer than 20 employees are most likely to cease operation prematurely.

Restaurant Technology Trends to Look Out For and How You Can Start Improving Now

Modern Restaurant Management·24 January 2019
It’s a new year, and that means everyone is doing some combination of reflection and looking ahead. For restaurants, that means looking back at last year’s performance and devising methods to improve business in the coming year. One constant I’ve encountered is that technology should play a huge part in your restaurant if you’re looking for success now or in the future.

Turning Wasted Food Into Opportunity

Modern Restaurant Management·23 January 2019
American restaurants throw away 85 percent of their unused food; only 1.4 percent is donated. The biggest barriers? The logistics of food donation, including transporting it (or arranging for pick-up) and ensuring food is held properly so it doesn’t spoil after it leaves your restaurant. Restaurant operators often worry they could be sued for getting someone sick. But that’s actually never happened, according to the Food Recovery Project with the University of Arkansas School of Law, in large part because of the 1996 Bill Emerson Good Samaritan Food Donation Act.

The Digital Imperatives for Restaurants in 2019

Modern Restaurant Management·23 January 2019
The dining public has spoken, and as the calendar turnes to 2019, their message to restaurant operators is loud and clear: Deliver a digitally enabled dining experience or we’ll eat elsewhere.A new report, based on research conducted by Incisiv and sponsored by BRP and Windstream Enterprise, suggests in no uncertain terms that it’s time for restaurants to put digital tools squarely at the center of the dining experience.

MRM Franchise Feed: Taco Bueno's New Beginning and Pizza with Beer Delivery

Modern Restaurant Management·22 January 2019
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise environment.

What to Look for When Hiring a Sous-chef

Modern Restaurant Management·22 January 2019
No restaurant hire is as important as a sous-chef. Translated, they will be your under chef, your second in command. In other words, they will handle the day-to-day grunt work, while you get the glory.Hiring for this position can become complicated because market is glutted with wannabes who have oversized egos and undersized abilities. You need to be sure they have the three vital traits which every great sous-chef possesses: ambition, commitment and passion. But you also need to consider five other factors when you meet with sous-chef candidates.

Pay-at-the-Table Technology Boosts Safety, Convenience and Satisfaction

Modern Restaurant Management·21 January 2019
Opening a restaurant, and then achieving and maintaining profitability, isn’t easy. In fact, there’s a veritable cottage industry of television shows dedicated to the cutthroat nature of the business. Gordon Ramsay isn’t very forgiving, and diners who spend their hard-earned money can be just as demanding.Offering a quality product is the most obvious goal that restaurants strive to achieve, but with 80 percent of restaurants risking failure in the first five years, success hinges on more than just food. A passion for culinary arts is rarely enough to compensate for a lack of business skills.

MRM Talking With: MK Washko and Shari Drewitt of Better Being

Modern Restaurant Management·18 January 2019
A lot has changed since MK Washko and her wife and business partner, Shari Drewitt, started Better Being as a catering service for New York photographers back in 1994. As technology evolved, so did they and theirembrace of blogging helped them when they eventually opened a take-out shop and a...

How Drones Will Impact Food Delivery Services

Modern Restaurant Management·17 January 2019
The rise of on-demand apps has given rise to a predictable trend: young consumers are ordering food more often than any generation before. Restaurant owners have prioritized offering reliable and efficient delivery services to meet this increased demand.Luckily, the growing popularity of drones might represent an opportunity to stand out among the competition.

Creating Greater Loyalty is on the Menu (Infographic)

Modern Restaurant Management·16 January 2019
QSRs cannot take loyalty for granted as it oftenextends only as far as the next incentive or reward. That advice comes fromAttracting New Customers and Creating Greater Loyalty is What's on the Menu for Quick Serve Restaurants,a study fromThe Media Division of Publishers Clearing House. The organization surveyedmore than 2,600...

App Annie Snapshot: Mobile Trends in QSR

Modern Restaurant Management·16 January 2019
It comes as no surpise that mobile has completely disrupted the food and restaurant industry. In fact, according toAppAnnie's latest data, in 2018 consumers sourced food and drinks throughapps 150 percent more often than in 2016.Furthermore, worldwide downloads of the top five food deliveryapps have grown 65 percentin 2018 vs....

Evolve or Die: The Digital Disruption of the Restaurant Industry

Modern Restaurant Management·16 January 2019
Morningstar believes restaurant operators must take the time to reinvent themselves with respect to changes in consumer eating habits, the advent of new front- and back-of- house technologies, the blurring of lines between on-premise and off-premise salesand supply chain innovations. With counterparts from Pitchbook, they took a closer look at...

The Restaurant Marketing Plan That Has Generated $334,174,807+

Modern Restaurant Management·15 January 2019
We discover Shake Shack's concrete secret to turning traditional restaurant marketing upside down, generating $334,174,807+ in revenue this year alone , Let's drill down into Shake Shack's restaurant marketing plan to see what they did to get a 89,600% return on investment. Best of all, each strategy can be used by your restaurant to massively increase...

Site Selection Secrets for Restaurant Tenants

Modern Restaurant Management·14 January 2019
Location, location, location is often stressed for restaurateurs looking for the right property for a new business (or moving or expanding). And for good reason. As we recommend in our book, Negotiating Commercial Leases & Renewals FOR DUMMIES, your leased premises can make or break your restaurant and you should weigh many demographic aspects when considering leasing a location in a certain area or territory.

Maintaining Halal Integrity in the Supply Chain with Blockchain Technology

Modern Restaurant Management·14 January 2019
Blockchain, beyond the buzz, is a general purpose technology that is widely applicable to food supply chains. Often misunderstood, a public blockchain serves as a neutral arbiter of trust, capable of integrating data from different stakeholders into a single unmodified chain of information. In the food industry, this allows for proof of origin, end-to-end traceability, and even quality assurance of products.

Be SMART: Setting Measurable Restaurant Goals for 2019

Modern Restaurant Management·11 January 2019
The beginning of a new year brings hope and promise to many. It's this time of year when we focus on planning and goal-setting, on making improvements within ourselves and our ventures. For business owners in any industry, the start of a new year can be a "reset" over the...

Patent the Internet of Things (IoT) in the Food Industry

Modern Restaurant Management·10 January 2019
The 'internet of things' (IoT) is revolutionizing how people live and work. Each day, the IoT grows as companies look for even more ways to connect devices with the goal of collecting and reporting data. As a result, the IoT has touched every industry, including the food industry. But what...

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