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Veganism is the new trend that is sweeping the world. Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand.  Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries. According...
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Photograph: Shutterstock Pressure is mounting on restaurants to end their reliance on single-use polystyrene takeout containers and plastic utensils, with operators in Los Angeles County learning this week that they’ll have to find substitutes by next May. Restaurateurs in Connecticut may also soon be shopping for alternatives. The state Senate voted Wednesday to ban single-use...
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Photo courtesy Chipotle Mexican Grill Chipotle Mexican Grill launched its loyalty program during the first quarter of 2019 and had more than 8 million members by the end of that year. By the end of 2020, membership in the program had more than doubled—to 19.5 million names in the chain’s database. Today, as Chipotle marks...
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Photograph: Shutterstock Things were starting to look up for BJ’s Restaurants in November. Same-store sales turned positive and were growing week after week. Staffing levels were up. Dining room sales were creeping closer to pre-pandemic levels. It had restored its full menu after earlier cutbacks. Its late-night business was starting to resemble 2019’s again. Then,...
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This edition of MRM’s “Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. They say patience is a virtue. Well, tell that to someone who is hangry. Restaurants are experiencing more impatient patrons as the labor shortage causes operators to struggle to maintain...
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As the world’s premier culinary college, The Culinary Institute of America has a proven track record of preparing the future leaders of the food industry for careers in, and beyond, the kitchen. As career options within the food industry expanded over the past 75 years, so did the CIA’s curriculum. “Food touches every facet of...
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The National Restaurant Association launched “People Behind the Plate,” an initiative that highlights the stories of people who have chosen to make a difference in the world by being a part of the restaurant industry. The industry is a collection of millions of owners, operators, and people who choose to make restaurants their careers. They are...
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As menus continue to change and adapt to consumer trends and needs, the CIA continues to adapt its curriculum, events and activities. Through its Menus of Change® initiative, the college has been at the forefront of the plant-forward movement for more than a decade, and as plant-based and flexitarian diets have moved into the mainstream,...
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Ensuring guests experience true hospitality is tantamount to running a successful restaurant. Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. Yes, the importance of a good customer experience has always been key. However, between staffing...
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Photograph: Shutterstock Jack in the Box just finished a quarter in which the labor shortage both hurt sales and compressed margins at its company locations. And next year isn’t looking much better, either. Fixing that will take a variety of tactics, company executives told analysts on Tuesday. And it won’t just be limited to how...
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