Use this page to scan recent stories from Modern Restaurant Management, see the themes that keep appearing, and jump into complete story briefs.
Consumers are making food decisions through several decision filters at once: how they want to feel, how much they want to spend, how much time they have, and whether they trust what they are ordering, according to The 2026 Consumer Curiosity Report™ by Curious Plot. In response, operators should make…
Flexible restaurant footprints are a key part of A&W Restaurant’s expansion strategy because they bring the brand to more guests in more places. “Our prototype can adapt to the needs of each market, from small-footprint non-traditional locations such as airports, college campuses and military bases to both small and la
A busy Saturday night is usually something to celebrate. Tables are full, the kitchen is busy and hundreds of customers may pass through the restaurant over the course of an evening. By Monday morning, the reservation system provides a reassuring record of what happened. Names, email addresses, cell numbers, booking…
Holiday menus should prioritize operational simplicity and profitability over culinary complexity, according to expert David Scott Peters in “How to Build a Holiday Menu That Actually Makes Money.” His suggestions include costing out every dish, using existing inventory, and testing to avoid bottlenecks during executio
To better respond to diner’s changing needs, operators can offer flexibility on portion sizes, portability, and price points that empower consumers to craft solutions that fit their needs in the moment including expanding the traditional notions of what types of food should be offered at specific day parts, according t
The recent Chick-fil-A loyalty program breach highlights a shift in QSR fraud as these efforts have become valuable targets for account takeover and credential abuse. To learn more about why loyalty fraud prevention should be a focus for QSR operators, Modern Restaurant Management (MRM) magazine connected with Stuart M
In Canada, full-service restaurants now represent a significant share of the hospitality landscape. In May 2025 alone, full-service restaurant sales reached $8.5 billion, reinforcing that guests are still seeking out refined, sit-down dining experiences, according to Statistics Canada, However, this opportunity for gro
Consumers are no longer deciding between a traditional set of restaurant options: they're considering a wider range of meal solutions including grocery and c-store, and evaluating which best solves a specific need, whether that's convenience, value, quality, speed, indulgence, or even social connection. “Consumers are
A premium dining experience isn’t just about the caliber of the cuisine, there’s also much to be said for ambiance. Guests who are fully comfortable at their table are not only more likely to enjoy their food, they are also more likely to plan a return visit and recommend the…
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumer traffic patterns, resale market dynamics, menu pricing, insights on workplace meal programs, demand for private chefs, and qualities of a good sports bar. Customer Traffic Standouts Restaurant traffic is still soft – QSR tr
The first part of this series detailed why loyalty programs have become targets for account takeover and credential abuse. In this second part, Stuart Mann, Director of Fraud & Account Protection at Accertify, outlines actionable best practices and strategic defenses QSR operators should employ to protect their brand a
For most independent restaurants, both budgets and space in the kitchen are at a premium. That means chefs and owners must carefully consider every equipment purchase, from ovens to refrigerators and even food prep equipment. Mixers, food processors and specialty equipment need to be both affordable and versatile. Havi
Open the app view when you want faster scanning, saved stories, and source-focused reading in one place.