Food waste is a major, and growing, concern throughout the world. For restaurant operators, it is a concern due to its impact on the bottom line, in addition to the environment. So what steps can fast casual restaurant operators take to make a difference and reverse this growing problem? Ryan Hildebrand, a product manager for…
Restaurant valuation is a difficult and complex task. Most restaurant valuations are not calculated by the same “fair market value” measures used for other businesses, due to the industry’s consistent inaccuracies in accounting and reporting. In a recent article for Modern Restaurant Manager, author David Sederholt introduces his method for doing determining the value of…
The restaurant industry has experienced a fundamental shift: the role of major casual-dining brands as tastemakers and trendsetters has been severely diminished, while smaller, local operators have seen a large boost in influence and appeal. Nancy Kruse, a menu trend analyst, offers the following suggestions for what smaller operators can teach big chain restaurants: Strive…
Technology is ever-expanding and evolving, and various technological innovations are constantly being adapted to perform in new industries, including the hospitality industry. Larry Mogelonsky, owner of Hotel Mogel Consulting Limited, offers the following recommendations on which hoteliers should consider acquiring and implementing in 2018. Utilize Customer Relationship Management (CRM) technology – Though the task of…
