Staff at one popular Mexican chain start preparations for the next year’s Cinco de Mayo celebration right after the previous one ends.  “Immediately after the event the team meets to gather feedback and create a recap,” Kurt Pahlitzsch, Vice President of Casual Dining at Doherty Enterprises, franchisee of Chevys, told Modern Restaurant Management (MRM) magazine. “In December, the team begins to plan based on the feedback from that recap meeting and the new ideas that have emerged since then.” Cinco de Mayo events in the Linden and Clifton, New Jersey stores have grown over the years to in ..read more

Food allergies in the United States affect an estimated 26 million adults and six million children (10.8 and 8 percent, respectively) and the number of people telling restaurants about their food allergies upfront is increasing. To keep up, restaurants need systems that can quickly check if dishes contain allergens and alert staff. This requires technology that can analyze ingredients against common allergens and instantly inform the kitchen and serving staff.  Customers now want to see what’s in their food and have the option to adjust meals to fit their dietary needs. Restaurants c ..read more

As the weather warms and patios come alive, restaurants across the country are gearing up for a summer of outdoor dining. The pent-up demand for al fresco experiences is palpable, and smart operators are taking strategic steps to make the most of this lucrative opportunity. According to data from Tock, nearly a third of restaurants in Tock’s network have the space needed to serve guests outdoors, with 33 percent having an existing space. As the outdoor dining boom continues, here is how operators can strategically prepare or update their spaces, operations and offerings. Secure the Space With ..read more

Steering through the maze of health inspections might seem tricky. There's a lot to consider — especially when it comes to your commercial refrigeration and ice machines. But fear not! This friendly guide is here to shed light on the best practices to keep your coolers and ice makers sparkling clean. It's not just about acing health inspections, but also about winning the trust of your customers by letting them know their health and enjoyment are your number one priority. The Imperative of Pristine Condition Health inspectors have a critical eye for the cleanliness and maintenance of commercia ..read more

Reviews and ratings are decisive factors for 91 percent of diners with 64 percent focusing on reviews less than a month old, according to a report from RightResponse AI. Additionally, 71 percent said that they “changed their mind and decided not to go to a restaurant” based upon negative reviews. “People read reviews, are influenced by reviews, and are very influenced by negative reviews,” George Swetlitz, co-founder of RightResponse AI, told Modern Restaurant Management magazine. “More people said that ‘the information in reviews’ influenced their decision than ‘the star r ..read more

The Department of Labor (“DOL”) issued the final rule to increase compensation thresholds for overtime eligibility. According to Defining and Delimiting the Exemptions for Executive, Administrative, Professional, Outside Sales, and Computer Employees, effective July 1, 2024, the salary threshold will increase to the equivalent of an annual salary of $43,888 and increase to $58,656 on January 1, 2025. The July 1 increase updates the present annual salary threshold of $35,568 based on the methodology used by the prior administration in the 2019 overtime rule update. On Jan. 1, 202 ..read more

There's an opportunity for restaurant operators to uplevel personalization in the ordering process, according to according to Tillster’s 2024 Phygital Index Report. More than half (58 percent) of diners are likely to recommend a QSR based on a positive personalized ordering experience, while 33 percent have even decided not to order from a QSR because the ordering experience was not personalized to their preferences — up from 21 percent who said so in 2023.  The second annual survey of more than 1,000 U.S.-based quick-service and fast ..read more

Did you know that more sexual harassment claims are filed in the service industry than in any other industry? As many as 90% of women and 70% of men working in restaurants reportedly experience some form of sexual harassment, according to the Harvard Business Review. Harassment complaints come to the Equal Employment Opportunity Commission (EEOC) from service industry workers more often than from any other sector, NPR reported in 2021. (A further study reported on by NPR shared that dependency on tips and a requirement to appear emotionally pleasant on the job work together to increase an empl ..read more

Fast food fraud has seen a 45-percent increase in the last year or so, largely driven by a digital transformation sea change that has made these restaurants more vulnerable, according to data from fraud prevention company Forter. Fast food restaurants are all about convenience with the latest step in providing convenience for guests being the welcoming of digital payments and corresponding loyalty apps. Unfortunately, the very same convenience that has been extended to consumers has also opened the door for bad actors. To learn what restaurants need to know to better&n ..read more

Jamie Marozzi is an original founder of LocOhana Tropical Grill, formerly known as Biggy's, a Caribbean-inspired hotspot on Long Beach Island, New Jersey.  In this discussion with Franchise Growth Solutions, he discusses the transition from Biggy's to LocOhana, which translates to "crazy family," and the decision to franchise the brand ..read more