FSR Magazine
Building Signature Sauces That Drive Repeat Traffic
Flavor innovation is moving faster than ever, and sauces are leading the charge.
FSR MagazineCategory
Operations
Restaurant operations, supply chain, labor
All Operations Content
25 items
QSR Magazine
Rising Fuel Costs Drive New Margin Pressures for QSR Operators
For the past several years, QSR operators have dealt with rising inflation. As food, labor, and occupancy costs have grown, QSRs have had to stay disciplined on pricing, efficiency, and margins.
QSR Magazine
Modern Restaurant Management
National Safety Month: Preventing Slips, Trips, and Falls
This year is the 30th anniversary of the National Safety Council’s Safety Month, which specifically focuses on preventable injuries.
Modern Restaurant Management
FSR Magazine
Why Cleanliness Still Equals Brand Reputation for Restaurants
The cleanliness of facilities is doing far more work than most businesses realize. It is not just a maintenance standard or an operational detail, it is a signal.
FSR Magazine
Modern Restaurant Management
Sales Tax in 2026: What Restaurant Operators Need to Find, Fix, and Defend
The restaurant operators I worry about most are the ones who built their businesses the hard way, whether they run a single neighborhood spot or a dozen locations grown one at a time.
Modern Restaurant Management
·2 min read
Sunny Street Café Unveils Seasonal Menu Built Around Nostalgic Summer Flavors
The limited-time Summer Brunch menu is available through Labor Day.
Restronomics Editorial
·3 min read
Buffalo Wild Wings Launches Global Soccer-Themed Matchday Menu
The menu arrives on June 11. When the world comes together for soccer, there’s no better place for fans to gather to watch it all unfold than at Buffalo Wild Wings.
Restronomics Editorial
·3 min read
MRM EXCLUSIVE: Food Quality Is the Strongest Loyalty Driver
Food quality is the strongest loyalty driver at 48 percent, far ahead of discounts or promotions at just six percent, according to the Summer 2026 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.
Restronomics Editorial
ET Hospitality World
Karnataka hotels warn of price hike over revision in minimum wages
Karnataka's hotel industry is sounding the alarm as food prices are set to rise dramatically.
ET Hospitality World
ET Hospitality World
LPG shortage forces eateries in Goa to adopt new cooking techniques
Goa’s food and beverage industry says that with commercial liquefied petroleum gas (LPG) prices at Rs 3,150 per cylinder, the tandoor is slowly gaining traction among chefs and restaurant owners.
ET Hospitality World
·3 min read
Why Restaurants Need to be More than Food to be Successful in Growing Markets
As a restaurant owner, I know success hinges on creating a full, memorable experience that goes beyond the menu In a city like Charlotte, which is seeing its food and beverage scene grow rapidly.
Restronomics Editorial
Hospitality Magazine (AU)
Report: Order mistakes are driving food waste in quick service restaurants
That research has also found both busy and quiet periods generate the most waste, which suggests venues need controls for "both extremes".
Hospitality Magazine (AU)
Hospitality Magazine (AU)
“Alarming”: Illicit alcohol discovered in licenced venues
“The way the tax system applies to spirits creates the conditions for all sorts of opportunistic behaviour," says Steven Fanner of Spirits & Cocktails.
Hospitality Magazine (AU)
Hospitality Magazine (AU)
Former Newcastle Thai venue operator to face court
The FWO has alleged that the operator attempted to cover up superannuation payment breaches. The post Former Newcastle Thai venue operator to face court appeared first on hospitality | Magazine.
Hospitality Magazine (AU)
QSR Magazine
The Back-of-House Manual to Keep Costs Under Control
Running a profitable restaurant in 2026 means winning the back-of-house—where labor, prep complexity, waste, and constant LTO pressure often crush margins.
QSR Magazine
FSR Magazine
Illinois Restaurant Association Lauds Two-Year Tip Credit Freeze
The Illinois Restaurant Association released the following statement in response to the passage of today’s ordinance regarding the tip credit.
FSR Magazine
Modern Restaurant Management
What Do Greasy Rags Have to Do with Kitchen Fires?
Some restaurants’ kitchen fires don’t start with a dramatic flare-up. They start quietly, in a pile of rags no one thought twice about.
Modern Restaurant Management
Inc42
Haryana’s New Aggregator Rules: What It Means For Delivery And Ride-Hailing Platforms?
What began as a draft notification published in the Haryana Government Gazette in December last year has now become a…
Inc42
Hospitality Magazine (AU)
Why these restaurants are choosing to reset for longevity
With costs biting and consumer behaviour changing, these three restaurants are undergoing evolutions to adapt to shifting external factors.
Hospitality Magazine (AU)
QSR Magazine
The Hidden Cost of the Third-Party Delivery Boom and How to Win
Over the years, the typical QSR customer has changed. One of the biggest changes is that 30–40 percent of dine-in customers have moved toward the drive-thru.
QSR Magazine
ET Hospitality World
Karnataka shifts to India's first alcohol-in-beverage duty structure; Revised liquor and beer prices announced
The shift to the AIB-based structure was initially announced by the Chief Minister during the 2026-27 Budget speech. Following up on that commitment, the government issued Notification No.
ET Hospitality World
Hospitality Magazine (AU)
ASIC disqualifies Sydney hospitality director for five years
The director also came under scrutiny from the FWO earlier this year, with the regulator alleging that he knowingly underpaid dozens of migrant workers.
Hospitality Magazine (AU)
Economic Times
Eating out or ordering online may soon cost more: Food services set to become 5–10% costlier starting next week amid fuel price hike
Eating out and ordering food will soon cost more. Fuel prices have increased, impacting restaurant costs.
Economic Times
·5 min read
10,000 Touches, 800 Guests, Four Hours: What a Tea Sandwich Service Teaches About Restaurant Operations
When people think of a tea sandwich, they think “simple.” Dainty, classic, straightforward. When I looked at a tea sandwich order for 800 guests, I saw something else entirely: a high-stakes logistics and labor problem with no margin for error.
Restronomics EditorialStay ahead in Operations
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