Recent Posts
News•Feb 10, 2026
Portion Power: Restaurant Guests Want Customizable Options
New research from ReFED and Datassential shows that offering customizable portion sizes can slash food waste and boost restaurant profits. The study estimates a reduction of 2.35 million tons of waste annually and $547 million in cost savings for the foodservice industry. Nearly 60 % of U.S. diners, rising to 75 % among GLP‑1 medication users and Gen‑Z consumers, say they are more likely to patronize restaurants with flexible portion options. While most customers expect smaller portions to be cheaper, about half are willing to pay a premium for right‑sized meals that match their appetite.
By Modern Restaurant Management
News•Feb 9, 2026
How Voice-First AI Can Fix Restaurant Schedule Headaches
Restaurant managers view scheduling as a constant, high‑pressure burden rather than a routine task. Traditional scheduling platforms assume desk‑bound, uninterrupted work, forcing managers to juggle complex dashboards while the floor is active. This mismatch creates mental overload, delayed adjustments, and...
By Modern Restaurant Management
News•Feb 9, 2026
The Five Pillars of Stand Out Hospitality
Cassie Davison, veteran restaurateur and founder of Kith & Kin, released *Stand Out Hospitality*, a guide built on her 30‑year industry experience. The book introduces the Five Pillars framework—Set High Standards, Stand Out, Define Your Identity, Build Belonging, and Tell...
By Modern Restaurant Management
News•Feb 6, 2026
Menu Engineering Isn’t Just About the Food—It’s About the Future of Your Business
Restaurant owners often face razor‑thin margins despite high sales, a dilemma the article calls the margin‑growth trap. It argues that true menu engineering starts with precise cost of goods calculations, contribution margin analysis, and a modified break‑even model that factors...
By Modern Restaurant Management