Modern Restaurant Management

05/11/2026

Disconnected data is quietly costing restaurants. Applications that don't communicate, insights that don't surface, revenue left on the table — the solution, according to Amber Trendell, Senior Director of Market Strategy at Oracle Restaurants may already be sitting at the front of the house.

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05/05/2026

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining visit trends, US fast food market performance, menu price inflation, Met Gala dining stats, 50-plus buying power, Green Restaurant Awards, and the happiness of small business owners.

Featuring everything from brand performance rankings by Conjointly for US fast food chains to Tagvenue's average spend data from NYC's Met Gala week.

05/01/2026

Restaurant operators should focus on value, convenience, and experience to deal with a perception shift where, for the first time in four quarters, more consumers believe restaurant prices are higher than grocery ones, according to Revenue Management Solutions' Q1 2026 Consumer Insights Report.

Featuring insights by Richard Delvallée - Senior Vice President, Consulting Services at Revenue Management Solutions.

04/29/2026

Successful operators blend investments in both tech and their staff.

Restaurant workforce return on investment is highest when operators pair efficient technologies with intentional development of managers and leaders

04/28/2026

The food is excellent. The dining room stays busy on weekends. Reviews are strong. And yet, somehow, the restaurant always seems to be “in trouble.”

This scenario plays out across the industry with uncomfortable regularity. According to a widely cited U.S. Bank study by Jessie Hagen, cash flow mismanagement contributes to 82% of small business failures — and restaurants are particularly vulnerable with their ultra-tight margins. The culprit isn’t always bad food, poor location, or weak marketing.

Full article by Christopher Pumo - President & CEO at Skyline Analytics for Modern Restaurant Management
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04/24/2026

When Jon Jacobs opened Polliwogs Eatery & Pub in Mississippi in the late ’90s, he learned a few costly lessons when outfitting the kitchen infrastructure, particularly as the business grew and the menus evolved. At one point, his team needed new fryers, but they had unused pizza ovens.

In this conversation with Modern Restaurant Management he discusses the need for an operations-first approach, budget adaptability, flexibility, and the risks of trying to “get by” with the wrong equipment.

04/22/2026

There are so many insights to unpack in Tillster’s 2026 Phygital Index Report including loyalty on life support, the blurring lines between go-to food destinations, delivery, tipping, and more.

Restaurant loyalty is breaking down as, instead of defaulting to brands out of habit, consumers are actively reassessing every experience based on

04/22/2026

Few days carry as much pressure for restaurants as Mother’s Day.
A common mistake is treating Mother’s Day like a single-day event. In reality, a meaningful portion of demand forms earlier in the weeks and month leading up to the special day.

Full feature by Elliot Hool (VP Marketing - Sauce) for Modern Restaurant Management - Link in Comments

04/21/2026

Learn how to optimize your restaurant space for events.

Events, particularly corporate ones, are proving to be reliable traffic drivers and money makers for restaurants and hospitality venues delivering up to

04/17/2026

A year ago, restaurant operators were among the many experiencing tariff anxiety and this year there is a new reason to be anxious as the process for tariff refund requests will start April 20 after the Supreme Court ruled the president exceeded his authority by using the International Emergency Economic Powers Act (IEEPA) to impose them.

What is the likelihood restaurants will be reimbursed?

Featuring insights by Peter Romeo Managing Editor of IFMA The Food Away from Home Association & Richard Trent Executive Director of Main Street Alliance.
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04/15/2026

Should restaurants be prepping for a more thoughtful version of dynamic pricing?

Menu prices can only rise so far before there is pushback from diners -- a “$28 burger” today might be the first sign that restaurant pricing models