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Labour challenges, evolving guest demands and smarter menus are reshaping hospitality. Jon Morley, Head of UK Foodservice Channel at Kellogg Company, discusses the trends driving change and what operators can expect next. What major shifts do you expect to see in foodservice in hospitality over the next 3–5 years? We’r
Running restaurants is costly, but effective food cost reduction strategies can help operators protect their margins and cut their expenses.
Modern Restaurant Management (MRM) magazine turned to industry experts for their insights on how the industry is performing so far in 2026 and expectations for the remainder of the year. As restaurant operators continue balancing labor costs, rising guest expectations and tighter margins, I believe the next competitive
The restaurant industry reached $1.4 trillion in sales in 2025, but 42 percent percent of operators were not profitable. Our industry’s ability to navigate rising costs and workforce challenges will determine how we grow and deliver for guests for years to come. Restaurants Navigate Economic Complexity Restaurant opera
Diners are becoming more selective and placing greater emphasis on consistency, reliability, and perceived value, according to the American Customer Satisfaction Index (ACSI®) Restaurant and Food Delivery Study 2026, which also found that growth is now largely driven by higher prices rather than increased customer traf
Restaurant operators have spent years investing in technology to make better decisions. The challenge is that most tools still stop at reporting. They show sales, labor, food cost, and service performance, but they often don’t lead to real outcomes. That matters because restaurant economics are still under pressure. Th
For most independent restaurants, the cost structure looks roughly the same: food takes the largest share, labor takes another large share, and everything else competes for what is left. Understanding where the money actually goes, and whether each line is performing within a healthy range, is the starting point for pr
An operator from Marriott Marquis San Diego Marina outlines five priorities for 2026: personalization, immersive F&B, on-property activations, mainstreamed wellness, and event-aligned programming.
Third-party delivery platforms have become the default way for hotels to offer on-demand dining without adding operational lift. It’s easy for guests to order from familiar apps and have food delivered directly to the property. What’s less visible is what hotels give up in return. The moment a guest leaves the hotel’s
The U.S. hotel industry is in a deceptively complicated moment. Total demand is up roughly 1 percent year over year. Corporate hotel revenue grew 5.6 percent in the first quarter of 2026, the first meaningful growth since the pandemic. On paper, things look stable, even encouraging. But the headline numbers are hiding
Something is shifting beneath the surface of the restaurant industry, and the numbers are starting to show it. Nearly half (45 percent) of U.S. diners switched their favorite restaurant last year, up sharply from 33 percent the year prior. That data point should be setting off alarms for restaurant operators. …
Modern Restaurant Management (MRM) magazine turned to industry experts for their insights on how the industry is performing so far in 2026 and expectations for the remainder of the year. From a person who is very aware of what people eat for fun as well as their day-to-day consumption habits, I…
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