Food & Beverage
Supply chain, food safety, and restaurant technology.
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Is Cash Still King for Restaurant Goers? Exploring the Trend of Cashless Payments
Key Insights: 60% of people believe society will go cashless in their lifetime. Restaurants that don’t offer various cashless payment options could miss out on business. Not offering cash payment options could be a discriminatory practice. Is the world reaching the apex as a cashless society? Perhaps, not yet, but more and more, people are…
How to Be a Next Generation Restaurant of the Future
Often, the answers to what the future holds can be found by looking at the past. To better understand the future of the restaurant industry, one may find the answers lurking in the present. Barbara Castiglia, Host at Modern Restaurant Management, says the future of restaurants is here. Robotics and automation are remaking the restaurant,…
The Drive-Thru is Pivotal for QSR’s But How Can They Be More Efficient?
The pandemic accelerated many aspects of the restaurant industry, including the ways in which consumers interact with QSR’s. Bringing in the Global Head of Technology for Xenial, host Barbara Castiglia spoke with Chris Siefken about the changing nature of QSR’s and the technology that is here to address them. Restaurant technology is, and always has…
The Tips Restaurants Need to Avoid Scammers and Extortionists
If restaurants didn’t already have enough to deal with during this pandemic, scheming scammers have cooked up an elaborate plot to target them with negative reviews. According to CBS News, there’s been a wave of restaurants across the country getting hit with a series of one-star reviews on Google. The reason behind it? Scammers are…
The Importance of Climate Control for Poultry Farmers in Texas
In this episode, Tyler Kern talks with Heidi Hudson co-owner of Hudson Farms. They discuss the importance of climate control for poultry farmers in the hot state of Texas. Hudson’s background is in poultry science, and her husband is a third-generation poultry farmer. They worked alongside his father for three years on his farm before…
World’s Top Coffee Crop Shrinks in a Market Thirsty for Supply
(Bloomberg) — Arabica farmers in Brazil, the world’s top exporter, are seeing bigger-than-expected losses for a coffee crop that already had setbacks due to freakish weather, bringing lower yields that threaten to extend a global supply crunch. Luis Fernando Ferreira da Silva, a grower in Brazil’s top producing Minas Gerais state, expected this season’s crop…
Are Food Delivery Services in Danger of Extinction?
Food delivery services grew exponentially during the pandemic as America dealt with lock-downs and restrictions over the course of 18 months. Come the end of 2021, it did not appear that things would slow down anytime soon. DoorDash was dominating the industry with an approximate 57% market share in 2021 and an all-time stock high…
Why Restaurants Are Historically Slow at Adopting New Technology
The restaurant industry has historically been slow to shift and adopt new technology. Ben Simmons, Co-founder and COO of Table Needs recalled a meeting in 2012 when a restaurant owner was considering building a website. Websites were pretty mainstream, but it shows an example of generalization. Today, as reported by Restaurant Dive, 77% of…
Segway Robotics from Kitchen to Your Dining Table with Tony Ho
Artificial intelligence and machine learning are driving innovations in robotics to meet needs across multiple sectors in virtually every industry. Segway, known for its scooters, also develops robotic technology aimed at simplifying the process for transporting people and objects, according to Tony Ho, vice president of robotics and business development at Segway Robotics. And in…
Consumers Continue to Dine Out Amid Inflation. How Should Restaurants Respond?
June’s high inflation numbers on both the consumer and producer end have reshaped customer-business dynamics across basically every industry. Various compounding issues, from geopolitical turmoil to lingering pandemic-era disruptions to the supply chain, have put people in a position to become more cautious with their money. The domino effects of inflation onto grocery stores, restaurants,…
Loyalty Programs Should Maximize Customer Value Not Discounts
Groupon has it wrong. Or at least partially. Taking a deep dive into customer data and analytics, Zach Goldstein, CEO & Founder of Thanx, a loyalty, CRM, and guest engagement platform shares his insight on what it means to build customer loyalty with The Main Course host Barbara Castiglia. Our understanding of what loyalty…
The Best Strategies for Restaurants to Combat Inflation
How Inflation is Hitting Restaurants Inflation is everywhere. But you already knew that. In the dining market, the price crunch is forcing restaurants to get creative. According to Bid on Equipment, “50% of people take out and eat out less because of inflation.” Seated surveyed their top partners in New York, Dallas, and Atlanta, and…
Autocanteen Optimises the Checkout Process with Artificial Intelligence
Like in many industries today, artificial intelligence (AI) is shaking up everyday, normal life. For the food service industry in particular, it’s already seen in the data collection and supply chain optimisation, and now a new vendor is looking to optimise the checkout process, too. Intel’s Mike Philpott, Partner Sales Development Manager and host…
How Restaurants Can Build Rapport With Inflation Relief
Key Insights: Restaurant prices are experiencing the biggest increase since 1981. Average menu prices have increased 7.7% between June 21-22. Some restaurants are deploying inflation breaks to secure loyalty. Inflation is hitting us at the gas pump, the grocery store aisle, healthcare, and, unfortunately, the restaurant bill. Barbara Castiglia of Modern Restaurant Management Group explores…
Virtual Hospitality: Creating Connections with Invisible Guests
Connecting with customers is vital to the success of restaurants. These connections bring customers back time and time again – not only for their favorite meals but to interact with favorite front and back-of-house staff members. Regular customers are the lifeblood of food establishments. Not only do they bring in consistent income, but they help…
Jollibee Has the Mission to be a Top Five Restaurant Group in the World
Barbara Castiglia interviews Maribeth Dela Cruz, President of Jollibee North America, to discuss Jollibee and its presence in North America. Jollibee is on the fastest growing Asian restaurant companies in the world. Cruz has been with the Jollibee company for thirty years and has worked her way from shift manger to her current role as…
The Four Things Restaurants Can Do to Cope With Inflation This Summer
With the rise of gas prices around the country, it’s not unsurprising to see the price at the pump and inflation starting to affect other industries, including the restaurant industry. Often one of the first cuts made to household budgets during periods of high inflation, the restaurant business could see gas prices affect consumer spending,…
Coffee Entrepreneur Discusses How He Has Helped Establish One of the Most Popular Chains in the Midwest
The co-CEO and co-founder of Biggby Coffee, Mike McFall, talked with host Barbara Castiglia of the podcast “The Main Course,” about the rise of his coffee chain. Founded in Lansing, Michigan over 27 years ago, today Biggby Coffee is one of the most popular coffee chains in the Midwest region. McFall said decades ago…
How Restaurants Can Continue to Create Value in an Inflationary World
Barbara Castiglia, Executive Editor of Modern Restaurant Management, shares insights into the restaurant industry and the current battle with inflation in today’s society. There are hard truths and facts that our society is facing. Pew Research found through a survey that inflation is the top concern for Americans, surpassing other concerns such as crime, gun…
What Will it Mean for Restaurants to Enter the Metaverse?
What would you do for a chance to live a second life? The answer doesn’t have to be big – because the opportunity to do so is here and now and easy to access. Coined in popular media as the metaverse, the new generation of internet is here and if companies have anything to say…
The Retired CEO of YUM! Brands Has the New Goal of Developing the Next Generation of Leaders
David Novak was the first of his family to graduate from college. He studied journalism at the University of Missouri and started working in advertising. After a few turns in his career, Novak found joy in working in the restaurant industry. He eventually co-founded Yum! Brands and acted successfully as CEO for many years….
What a Dip in Veganism Popularity Means for the Food and Beverage Industry
Key Insights: In 2022, 5% of respondents were vegan in the Statista Survey. Harris Poll in 2020 found that about 3% of U.S. were vegan. New data finds vegan and vegan related google searches declining. To eat meat or not to eat meat? That is the question. Vegan, vegetarian, pescatarian, no matter how you describe…
Can NFT Restaurants Elevate the Dining Experience?
What a restaurant can do and be is shifting. In an increasingly digitized world, it’s pertinent for the success of a restaurant to continue to be on the frontier of technology Barbara Castiglia of Modern Restaurant Management says, “What restaurant owners and operators should be thinking about for now and for the future is what…
Burnout is a Concern in the Hospitality Industry But How Does Your Team Address It?
Healthy Pour is a consultancy whose mission is to improve the mental health and well-being of individuals, communities, and organizations within the hospitality and adjacent sectors through education, coaching, intervention development, and research. Laura Louise Green, Founder of Healthy Pour, joined Barbara Castiglia to talk about this critical concern in the restaurant and hospitality…
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