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    Hospitality Industry Technology Exposition & Conference

    December 5–6, 2018
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    June 17-20, 2019


The Unexpected Costs of Opening a Restaurant

Modern Restaurant Management 17 August 2018
You already know there are a ton of things to consider when opening a restaurant. With so many moving parts, it’s surprisingly easy to underestimate—or even flat out overlook—some of the particulars. Even with the most meticulous planning, some things tend to fall through the cracks.

On Display: Restaurant Kitchen Efficiency

Modern Restaurant Management 17 August 2018
If you’re a restaurant owner, you’ve probably heard of the kitchen display system. But what is it, and how could it improve your restaurant? The kitchen display system (also called the kitchen video system) is a digital alternative to kitchen printers and paper tickets that connects to your restaurant’s POS software.

MRM In Conversation: Insurance Questions for Food Trucks, Concessionaires and Vendors

Modern Restaurant Management 16 August 2018
Every summer we see more food truck or pop-up restaurants and festivals. How can your business benefit from these events and be protected from common summertime risks? Having business insurance can make a big difference when trying to land more venues for your food truck or temporary restaurant.

Five Tips for Working Effectively with Food Delivery Services

Modern Restaurant Management 13 August 2018
Online ordering and food delivery service have been growing 300 percent faster than dine-in traffic since 2014. Millennials and Generation Z are driving this trend, as their need for variety and convenience continues to influence the restaurant industry.

Report: Diners Crave Complementary Technology

Modern Restaurant Management 13 August 2018
Diners have increasingly high expectations for their entire restaurant experience, from making a reservation to paying the check, according to a "Diners of the Future” report from SevenRooms.

MRM Imbibe: Golden Bar Awards and the Robotic Bartender

Modern Restaurant Management 11 August 2018
Summer is here and tourists are everywhere, which is great news for the restaurant industry. Restaurants and bars across the country (particularly in areas near the ocean and/or lake regions) are experiencing an uptick in customers. Upserve analyzed millions of daily food and beverage sales transactions for thousands of restaurants in the U.S. in 2017 and provided some key insights to help restaurateurs capitalize on sales this summer.

Food Industry Snapshot (Infographic)

Modern Restaurant Management 10 August 2018
The restaurant industry has experienced a rough patch over the last few years, but off-premises catering has proven to be a bright spot. The restaurant industry is a $606 billion market, so it may be a surprise to know that independent restaurants are facing challenges. While this group makes up 64 percent of all restaurants, they only generate 40 percent of the revenue.

What's Next for Restaurant Tech?

Modern Restaurant Management 9 August 2018
Throughout history, everything from the dishwasher to the blender has helped make the restaurant industry more efficient and enjoyable for staff and customers alike. But what technological advancements are happening in today’s restaurants? The food serving tech of now is working to reduce waiting times, create relationships with customers and deliver high end meals to wherever the customer happens to be.

Is Dynamic Pricing Right for Your Restaurant Brand?

Modern Restaurant Management 31 July 2018
More restaurant operators are taking advantage of dynamic pricing, which is the process of adjusting prices based on customer demand. While relatively few U.S. restaurants have adopted this new approach on a day-to-day basis, many operators are wondering if it might have merit for their operations. A few restaurants have been successful in executing dynamic pricing as a core part of their strategy, with the most well-known being Chicago restaurant Next, which opened in 2010. The restaurant is consistently rated one of the top 10 in Chicago, and sells reservations in advance online with prices that vary depending on the day and time. For example, a Friday 5 p.m. reservation might tie to a $185 charge per person, while a 5:45 p.m. reservation on the same day may be $195. As the night moves into the most popular timeframes, the reservation price increases. Here are three things to think about as you consider a pricing strategy...

Must-Have POS Features Every Successful Restaurant Should Use

Modern Restaurant Management 30 July 2018
Go beyond fleeting trends with a must-have business management toolkit that is here to stay - a reliable and feature-rich POS system. Investment in a smart and innovative system will unify front of house, back office and kitchen operations. Specialist software features offer complete command of all areas of the business. Modern POS, or EPOS, systems are adept at streamlining a multitude of hospitality operations – from QSR to fine dining. So how do you choose the best for your business? Let’s take a look at the must-have management EPOS features and their proven benefits. Sales Management Tools What this feature does:EPOS systems can provide granular sales data with a full breakdown of transactions by date, location and specific tills. Many EPOS systems offer real-time reporting and integrations with popular business accounting tools such as Sage and Xero.

MRM EXCLUSIVE: Four Tips for More Efficient Restaurant Payroll

Modern Restaurant Management 17 July 2018
The most surefire way to upset an employee is to mess up his or her paycheck. The more manual the payroll process, the more likely HR managers are to deal with paycheck errors and unhappy employees. Restaurants have a particularly challenging time ensuring the payroll process goes smoothly because of the very specialized regulations involved in transferring data from a point-of-sale system into a payroll platform.

Dining Data Helps Restaurants Trim their Waste

Modern Restaurant Management 13 July 2018
Restaurants are leading contributors to food waste nationwide, but data is helping food service organizations transform their business practices to dramatically cut down on waste. The average person in the U.S. generates more than four pounds of waste per day and landfill costs are on the rise. In 2017, the average price to dispose municipal solid waste (MSW) increased 3.5 percent from 2016 to $50.60 per ton.

Must-Have POS Software Features for Pizza Restaurants

Modern Restaurant Management 26 June 2018
An up-to-date, efficient POS system can go a long way in a pizza place. Between delivery and in-store business, a pizza parlor owner has a lot on their hands to worry about. The pizza business is an ultra-competitive industry with razor thin margins. As a result, many pizza shop owners are turning to technology to gain a competitive edge.

Facing Your Biggest Fear: Restaurant Failure

Modern Restaurant Management 19 June 2018
Every new business owner faces the same dilemma: what if it doesn’t work out? Well, it’s not as bad as you think. According to the U.S. Bureau of Labor, 75 percent of new businesses survive their first year. But the challenge continues as 69 percent survive the second year and only 50 percent make it to five years. But just because the data says so, doesn’t mean you will just let chance dictate your fate.

Case Study: How a Menu Matrix Turned an Underperformer into a Top Seller at PRESS Bistro

Modern Restaurant Management 13 June 2018
PRESS Bistro, a full-service restaurant serving up locally-sourced American fusion fare, is thriving and playing a part in reviving the struggling economy of downtown Johnstown, Pennsylvania, an area hit hard by the closure of steel mills. Owner Jeremy Shearer has attracted loyal guests, but he struggled to find the right restaurant POS that would make it easier to manage, help grow margins and remain reliable during the busiest shifts.

The Benefits of an Energy Management Plan in Restaurants

Modern Restaurant Management 12 June 2018
When you own or manage a restaurant, you know that cost savings are critical to ensuring your restaurant is able to run smoothly. In many cases, you may resort to extreme measures in order to cut costs where you can. Clearly, this is about more than just the dreaded thermostat wars that can take place in any working environment.

Debunking Event Management Myths (Infographic)

Modern Restaurant Management 11 June 2018
Did you know that 20-30 percent of a restaurant’s revenue can come from private events? Restaurants who don’t have an events business – or aren’t investing much in it – are missing out on a significant revenue stream.

How Restaurants Can Benefit from IoT-Enabled Energy Management

Modern Restaurant Management 1 June 2018
For a restaurant company, the cost of heating and cooling buildings and powering kitchen equipment represents three to five percent of total operating expenditure. In a competitive industry with razor-thin margins, even a slight improvement in efficiency can make a significant difference, especially for large operators overseeing hundreds and thousands of facilities.

What's Next in Online Ordering

Modern Restaurant Management 28 May 2018
Recent advances in technology have completely changed how the restaurant industry does business. The rise of online ordering -- first through a website and more recently through mobile apps -- has quickly led to a revolution in how customers connect with and order from a particular establishment. Technology moves so fast that as soon as one platform becomes well-established, there are already three more up-and-coming platforms to adopt. Not adapting to these changes can cause your business to become stagnant and lose customers. With that in mind, let’s take a look at some predictions for what’s going to be hot in online ordering systems over the next few years. Targeted Ads Using advertisements targeted to specific customers isn’t a new thing, but it’s certainly something you can expect to become an even bigger player in the next few years.

Pilotworks: Learning to Fly

Modern Restaurant Management 11 May 2018
Pilotworks, the nation’s largest on demand kitchen space, recently opened a facility in Newark, New Jersey. The kitchens provide access to flexible cooking infrastructure and equipment that rents by the hour and month, lowering the barrier to entry to young culinary entrepreneurs. They play host to market vendors, QSRs, CPG companies, bakers, caterers, delivery-only concepts, ice cream makers, chocolatiers, meal preppers and many other forms of culinary entrepreneurs. The company also connects their members with access to their network of 75-plus mentors that help with a wide range of topics, including fundraising, legal, social media strategy, recipe development, sourcing, branding and accounting. Pilotworks has spurred business growth for food businesses including Aida Eats, Mac & Son, BOONBOX, Dank and Crown Jewel Beverages. Co-founders Mike Dee and Nick Devane acquired the first kitchen in September 2016 as a way of supporting emerging food startups.

Jack in the Grubhub Box and Have an Olive Day

Modern Restaurant Management 11 May 2018
This edition of MRM's Daily Bite features Grubhub and Jack in the Box, Preoday, Olives from Spain,, Marketing Vitals, Paula Deen and the Poarch Band of Creek Indians and Batch & Brine. Send news items to Barbara Castiglia at Grubhub Partners with Jack in the Box Grubhub is partnering with Jack in the Box® to provide delivery for hundreds of locations across the country. Grubhub’s network of 15 million active diners will now be able to enjoy menu items such as the Buttery Jack® burger, seasoned curly or regular fries and the fan favorite two tacos, simply by ordering from Grubhub’s online and mobile platforms. Additionally, the two companies are working together to incorporate Grubhub’s point-of-sale (POS) integration into Jack in the Box’s in-house system, which allows restaurant operators to manage all of their orders, both in-house and delivery, from one device.

MRM EXCLUSIVE: Five Questions to Ask When Buying a Restaurant POS System

Modern Restaurant Management 11 May 2018
Whether you're buying a Point of Sale (POS) system for the first time, or looking to upgrade your existing system, the process can be be quite involved. Technology has come so far in just the past few years, that it's easy to be overwhelmed by the options available to you and your restaurant. Start your search with these questions for a new restaurant POS in order to choose the best possible system, without getting

How Accurate Is Your Data? Is Your Food Really Safe?

Modern Restaurant Management 4 May 2018
Imagine your employee is on the witness stand and is asked: “Have you ever written information on a food safety checklist without actually checking the item?” This one question, if asked in a court of law after a foodborne illness outbreak, could make or break your entire case. Just like having accurate numbers is key to maintaining proper inventory and managing restaurant finances, having accurate food safety data is key to serving high-quality food, protecting your customers, and meeting your legal obligations. What might be seen by an employee as a minor “fudging” of unimportant data could find your business liable for a massive settlement.

Make Your POS System Less Vulnerable to Cyber Attacks

Modern Restaurant Management 25 April 2018
In just the last few years, the retail industry has been a prime target for a multitude of cyberattacks. Point-of-sale (POS) systems have been particularly vulnerable, with debit and credit card readers being targeted in an effort to steal confidential financial information. While some of the most well-known victims of cyberattacks on POS systems have included Michaels Stores, Target, and Neiman Marcus, small business owners are just as vulnerable when it comes to malware on POS systems. When such an attack occurs, it can have a significant effect on the confidence of consumers in the safety of financial information at POS terminals, eventually affecting sales. While the increase in cyberattacks on POS systems can certainly be worrying to business owners, the good news is that there are steps that businesses can take to thwart cyber criminals from obtaining access to confidential financial data.

Concept Testing: Does Menu Pricing Matter?

Modern Restaurant Management 19 April 2018
Whether to include the price in early stage concept testing is an important question. Some people argue that price needs to be presented, so that people can make an informed decision. Others say that price can’t accurately be known at the time of early stage concept testing, and that putting a “fake” price on the concept could result in misleading feedback. To find out what the effect might be, we ran a test, using concepts for potential menu items for a globally prominent quick service restaurant (QSR).

Guest Feedback: How Natural Language Processing Enhances Your Marketing, Menu and Customer Experiences

Modern Restaurant Management 6 April 2018
Natural language processing is a technology that combines big data and artificial intelligence together and brings it to the table. Today guests have choices like ordering delivery and meal kit services that threaten to disrupt margin-accretive dine-in business. Because of this, a deep understanding of guest expectations is more important than ever before. Natural language processing helps you automate key guest insights to give you the upper hand. Natural language processing helps you automate key guest insights to give you the upper hand. Voice feedback is cost-effective and fast to add to your pay-at-the-table tablets by simply allowing guests to enable the microphone, which will work together with software development kits. Voice feedback uses natural language processing to deliver real-time manager alerts, rich qualitative assessments of your menu and operations, and sentiment scores about both the total guest experience and nearly every subtle aspect of the guest…

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