Nick Sedlon | Creating Connection Through Cuisine | Modern Restaurant Management | The Business of Eating & Restaurant Management News

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Nick Sedlon

2 Min Read 11.14.2025 Design & Menu

Creating Connection Through Cuisine

By MRM Staff

News & Trends
- 4 Min Read 11.6.2025 News & Trends
  
  Blending Cuisine with Choreography: Restaurants Borrow from Live-Event Playbooks
  
  By MRM Staff
- 16 Min Read 10.31.2025 News & Trends
  
  MRM Research Roundup: QSR Reputations, Menu Price Rises, and Alcohol Out, Cannabis In
  
  By MRM Staff
Operations
- 2 Min Read 11.13.2025 Operations
  
  Max & Helen's: Building a Brand That Feels 100 Years Old
  
  By MRM Staff
- 2 Min Read 11.12.2025 Operations
  
  Health, Value, and Authenticity Drive Consumer Choices
  
  By MRM Staff
Equipment & Technology
- 2 Min Read 11.7.2025 Equipment & Technology
  
  The AI-Powered Pantry: How Predictive Ordering Is Slashing Food Waste and Costs
  
  By Ellie Gabel
- 3 Min Read 11.3.2025 Equipment & Technology
  
  Value-Driven Innovation: How Restaurants are Adapting to Digital Expectations
  
  By Krystle Mobayeni
Finance & Law
- 4 Min Read 11.14.2025 Finance & Law
  
  The Great Beverage Reset: How Operators Are Rethinking Pouring Rights to Protect Profitability
  
  By Tim Harms
- 2 Min Watch 11.12.2025 Video
  
  The Penny Problem
  
  By MRM Staff
Marketing
- 3 Min Read 11.11.2025 Marketing
  
  The Loyalist Defense Playbook
  
  By Craig Miller
- 5 Min Read 11.10.2025 Marketing
  
  Turning Reputation Insights into Restaurant Strategy
  
  By MRM Staff
Design & Menu
- 2 Min Read 11.14.2025 Design & Menu
  
  Creating Connection Through Cuisine
  
  By MRM Staff
- 3 Min Read 11.13.2025 Design & Menu
  
  How the Right Soundtrack Can Elevate Your Brand as Much as Your Food
  
  By Kurt Oleson
Pandemic Impact
- 13 Min Read 3.11.2025 Pandemic Impact
  
  Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three
  
  By MRM Staff
- 12 Min Read 3.11.2025 Pandemic Impact
  
  Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two
  
  By MRM Staff