Modern Restaurant Management

06/08/2026

We are heading into one of the busiest patio seasons on record, and for restaurants, the difference between a good summer and a great one comes down to preparation. With major global events set to drive unprecedented foot traffic this year, outdoor dining can be a front line of restaurant profitability.

The 2026 FIFA World Cup is expected to draw record crowds across North America, and restaurants with well-run patios are positioned to capture a massive share of that demand. TouchBistro’s 2026 Patio Season Guide outlines a practical playbook for operators who want to make this their strongest summer yet.

Read the full story and grab the free guide — links in comments.

06/04/2026

The restaurant operators I worry about most are the ones who built their businesses the hard way, whether they run a single neighborhood spot or a dozen locations grown one at a time. They worry about payroll on Friday, the walk-in cooler that keeps icing over, a robbery at the back register last month, and the regulations from the state capital nobody has time to read.
Sales tax sits behind all of those fires.

Full feature by Gerald Donnini Esq., President of SalesTaxHelper — and his simple framework to find your exposure before the state finds it for you.

06/02/2026

"When employees know the unique value they bring, they’re more motivated to support one another, which ultimately strengthens how the team performs."

Learn more about the role recognition champions can play in restaurant teams.

Restaurant operators can reduce staff turnover and enhance workplace culture by encouraging recognition champions who promote employee appreciation

06/02/2026

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features how summer drinking is being redefined, burger pricing, American’s love affair with cheese, and fast-food location changes.

05/29/2026

As competition intensifies across QSR and fast casual segments, financing is becoming a critical tool for operators looking to scale locations, preserve liquidity, and grow sustainably.

Michael Yenason - VP Sales, franchise, at Mitsubishi HC Capital America, Inc. shares how financing enables expansion by spreading costs over time and providing flexibility during early ramp-up periods.

05/27/2026

The era of celebrity meal and seasonal menus as LTOs is giving way to something far more immersive — full IP experiences where the food, the packaging, the app, the collectible, and sometimes the movie itself are all one seamless brand moment.

How is the IP Culture becoming the next big LTO strategy for QSRs in 2026 ?
Full story link in comments.

05/27/2026

Food quality is strongest restaurant loyalty driver, according to research from Provoke Insights.

Food quality is the strongest loyalty driver at 48 percent, far ahead of discounts or promotions at just six percent,  according to the Summer 2026

05/22/2026

There’s a growing desire among consumers for nutrient-dense foods that boost energy, improve concentration, and aid health so when eating out, they expect menus to reflect their health-consciousness, according to Tastewise’s Culture Shift 2026.
Featuring insights by Miriam Aniel Oved and key highlights from Tastewise Culture Shift 2026 report.

05/21/2026

For restaurant operators, food traceability often becomes urgent during a recall. For the suppliers that serve them, it is becoming a daily operational requirement, with a looming deadline. While the formal enforcement deadline has shifted to July 2028, operational pressure has already arrived.

Full feature by Justin Woodburn - Director of Sales Engineering at TrueCommerce

Link in Comments

05/20/2026

The pickup gap is being fueled by the disconnect between a strong digital ordering experience and inconsistent physical fulfillment.

Customers are not just measuring the mobile ordering experience by how fast it is, but by whether the brand delivers on the expectation it set, according