7 Shifts

DECEMBER 16, 2020

Evolving restaurant operations during COVID-19 At the start of the COVID-19 pandemic, like many restaurants, The Snug closed its doors to diners. After two months, they reopened with just the four main co-founders running the operation. Here’s how they evolved their operations to sustain their business during the pandemic.

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FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

JANUARY 28, 2020

Q: Would delivery work for my concept? A: Delivery –of all things– is a hot topic. Consumers demand it and the market has responded by offering several delivery options, from independent delivery companies to national firms. consumers order delivery or takeout once a week. Projected U.S.

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Delivery Consumer Goods Online Ordering Customer Service 213

7 Shifts

AUGUST 5, 2020

It’s seen in the data how quickly restaurants are flocking to takeout and delivery options to rebuild their revenue, with 43% more delivery-related roles being scheduled since the pandemic began. Delivery and takeout will continue to be important revenue streams for restaurants. How do you market food delivery and takeout?

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Delivery Food Email Marketing Front of House 341

Modern Restaurant Management

MARCH 30, 2020

Restaurants are scrambling to accommodate a new kind of market – the frenzied and fearful delivery customer. As a restaurant operator, it’s imperative to understand and adapt to this new type of customer or else risk significant losses. What does the delivery customer expect now? They expect safer food handling.

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Delivery Food Safety Mobile Ordering Customer Experience 204

7 Shifts

MARCH 16, 2020

Restaurant owners and operators are encouraged to review the online resources their state and local health departments have provided for the latest information about COVID-19 in their community, and take extra precautionary steps in the workplace to protect the safety and wellbeing of staff and guests. Offer discounts on delivery/takeout.

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Management Management Employee Relations Kitchen Safety 369

Modern Restaurant Management

JULY 7, 2020

Food delivery aggregators: You’re well past your expiration date. While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment.

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Delivery Social Media Online Ordering Restaurant Law 206

Modern Restaurant Management

OCTOBER 15, 2020

As consumers expect more convenient ways to get their favorite meals – even more so than ever before amidst the pandemic – adding delivery has enabled restaurants to meet those demands and grow digital sales. In fact, delivery has become mission critical. Launching and scaling delivery involves a lot of moving parts.

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Delivery Social Media Loyalty Program Customer Service 223

Modern Restaurant Management

OCTOBER 27, 2020

So innovative chains are instead doubling down on the safer service option: takeout and delivery. Go All In on Digital Delivery. For the last few years, Domino’s has been a leader in the digital delivery space, which has proven to be prescient for today. Contactless delivery. An easy to use app.

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Innovation Hiring Mobile Ordering Kitchen Safety 223

Modern Restaurant Management

DECEMBER 16, 2020

This marks the first time the restaurant industry and third-party delivery companies have come together to create guidelines and culminates a year-long effort by the Association to develop national policies based on the experiences of restaurant operators of all sizes.

Delivery 189

Delivery Food Safety Online Ordering Food Order 189

Modern Restaurant Management

DECEMBER 14, 2020

The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. Having a basic website or relying on a third-party delivery partner to market a virtual brand is not sufficient.

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2030 Customer Experience Delivery Uniforms 208

Modern Restaurant Management

DECEMBER 21, 2020

As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow. During the pandemic, restaurants that quickly pivoted to takeout and delivery were able operate more profitably than those who were slow to change. Increase Need for Transparency.

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2021 Technology Food Supply 2025 221

Modern Restaurant Management

AUGUST 13, 2020

Hospitality operators can take steps now to not only ensure an easier transition but also maintain revenue streams and guest loyalty even if on-premise dining goes away. But, if contingency plans aren’t created for it now, operators could face even larger challenges down the line. Diversifying Revenue Streams.

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Dietary Restrictions Online Ordering Customer Experience Dine-in 197

Modern Restaurant Management

APRIL 27, 2020

As more states implement restrictions and seating bans on restaurants to curb the spread of COVID-19, many restaurants are offering delivery for the first time and are now more vulnerable to challenges arising from delivery services. Keep delivery cars clean and provide drivers with disinfectants to help them keep their cars clean.

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Delivery Hiring Transportation Food Safety 153

Modern Restaurant Management

SEPTEMBER 16, 2020

Delivery, takeout and drive-thru. 5-11 with 800 US respondents, one in three (36 percent) consumers reported using delivery, takeout and drive-thru “more or much more” vs. pre-pandemic. Those using delivery “much more” jumped from 19 percent in April to 37 percent in August. Chief among those habits?

Delivery 203

Delivery Loyalty Program Online Ordering Dine-in 203

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. One, the new normal will become the old normal, and a takeout- and delivery-first model will become the standard in the restaurant industry. Here are their responses. To read part one, click here.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

MAY 5, 2020

While takeout and delivery revenue has more than tripled since 2014, reaching over $300B+ in 2019, demand for delivery services has skyrocketed as businesses shift to takeout and delivery-only models in response to COVID-19. “I know other restaurants are scrambling to try to set up services like DoorDash and UberEats.

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Delivery Management Management Customer Service 163

Modern Restaurant Management

OCTOBER 1, 2020

Many have started offering their menus on third-party delivery websites. Some have white-labeled those same delivery services for integration within their organizations, and others have built out programs for pick up or delivery entirely in house. Looking at the data proves much of what we already know.

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Delivery Loyalty Program Download Online Ordering 197

Focus POS

AUGUST 7, 2020

A ghost kitchen is a kitchen that operates in a space without a dining area. It caters specifically to online orders, and is usually a delivery-only restaurant. Now, they opt for safer alternatives, like online ordering and delivery. Because it operates via delivery, it can be located almost anywhere.

2020 167

2020 Front of House Kitchen Safety Back of House 167

Modern Restaurant Management

JANUARY 29, 2020

As we head into 2020 and digital ordering continues to boom, the restaurant segment is in for some major changes, particularly when it comes to delivery. According to research done by eMarketer , 23 percent of all smartphone users will use a food delivery app by 2023. Still, these partnerships aren’t always a win-win situation.

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Delivery Front of House Fast Casual Customer Service 184

Modern Restaurant Management

NOVEMBER 12, 2020

To combat these problems, many European countries, as well as China, India, the Middle East and other regions of the world, have been leveraging “virtual kitchens,” delivery-only concepts with no physical dine-in space, for years. Delivery assistance, including providing software that aggregates all third-party delivery companies.

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Food Truck 2030 Front of House 2025 203

Modern Restaurant Management

MAY 7, 2020

Shifting Delivery and Dine-In Experiences. The report went on to state, “Foodservice operators that can offer a responsible and safe solution should do so recognizing their true competition during these times isn’t other restaurants, but rather the consumer’s own home.” Going Contactless.

Food Safety 192

Food Safety Mobile Ordering Front of House Seating 192

Modern Restaurant Management

MARCH 13, 2020

These lessons are tied into everything I do on a daily basis, especially now as I continue to lead DeliverThat’s mission as a third-party delivery service for restaurant catering. While foodservice operators are responding operationally to the coronavirus outbreak, an equal number also are asking "What now?"

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Leadership Sports Catering Customer Service 215

Modern Restaurant Management

APRIL 1, 2020

As restaurant operators, you are a part of the community, providing an experience and opportunity for people to come together, celebrate events or both. This crisis has highlighted how delivery and takeout channels are the new norms in the industry. Consider adjusting your delivery protocol to embrace "standoff handoffs."

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Guest Recovery Customer Experience Social Media Food Order 165

Modern Restaurant Management

MAY 20, 2020

Beyond the current operational and financial issues plaguing the hospitality industry lies a very difficult reality. Long-term success will depend on re-envisioning traditional concepts and strategic development of new operational practices that integrate practical social distancing protocols with more permanent delivery/take-out platforms.

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Food Safety Consumer Goods Hospitality Food Order 203

Modern Restaurant Management

SEPTEMBER 1, 2020

While it may seem that everything is in chaos, there are ways we can maintain control of what happens to our operations. Because operational shifts for businesses are happening at such a quick pace, stay nimble in terms of your operational structure. Take a chance and consider launching a delivery-only virtual concept.

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Supplies Seasonal Menu Back of House Magazine 196

Modern Restaurant Management

DECEMBER 22, 2020

As operators begin to firm up plans for the new year, they should keep in mind the wants and needs of their guests and take the lessons they’ve learned this year to prep themselves for what’s next to drive future success. However, not all hope is lost. Personalized Dining is the Future. New Channels Will Continue to Emerge.

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2021 Fine Dining Online Ordering Travel 189

Modern Restaurant Management

MARCH 27, 2020

There has been a significant surge of Artificial Intelligence (AI) usage in the restaurant industry for providing improved services to elevate operations, trim cost and create a better environment for guests. Restaurants integrating AI in their POS systems can trim business operating expenditures thanks to a complete analytical data picture.

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Inventory Waste Customer Experience Events 206

Focus POS

APRIL 16, 2020

With the advent of social distancing, restaurants are struggling to find ways to maintain operations and stay afloat. . Though your regular in-house dining may be closed down, you can leverage pickup and delivery services to stay in business while ensuring the safety of employees and customers alike. .

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Delivery Front of House Mobile Ordering Download 160

Modern Restaurant Management

APRIL 16, 2020

As you shift the way you do business and try to stay operational amid coronavirus, it’s critical to find ways to promote your offers and let customers know you’re still open for business, even if you’re focused solely on serving customers through takeout, delivery and/or curbside. Get Creative with Social.

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Delivery Marketing Online Ordering Customer Service 212

Modern Restaurant Management

MAY 19, 2020

Many of you (even before CV-19) broadened your business model to include take-out and delivery. Delivery and takeout will be a permanent, expanded segment. There are many, many considerations for delivery (safety, preparation, logistics, POS, etc.). That means essentially ignoring the food cost percentage of delivery items.

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Delivery Food Food Safety Pricing 214

Modern Restaurant Management

MAY 6, 2020

A : As states and counties look to reopen across the US, one area restaurant operators are looking toward is their supply chain. As trends and ordering patterns have shifted, we’ve worked hard to identify areas most or least affected as the pandemic continues, and recommendations for the best ways operators can move forward.

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Supplies Guest Recovery Food Supply Communication 165

Modern Restaurant Management

SEPTEMBER 23, 2020

Contactless delivery is the new partner to frictionless transactions, from ordering, to picking up food to paying with a credit card. Brands that were positioned with the right technology, such as pizza delivery and other fast and casual outlets have thrived during the pandemic. Create Frictionless Transactions.

Customer Experience 239

Customer Experience Fast Casual Customer Service Mobile Ordering 239

Modern Restaurant Management

NOVEMBER 24, 2020

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss.

Cash Management 230

Cash Management Social Media Seasonal Menu SEO 230

Focus POS

JUNE 2, 2020

Restaurateurs are pivoting to recoup the lowest level of sales seen in more than 35 years—for some, that’s the lowest sales seen in their lifetime of operating their business or restaurant chain. . But while total restaurant traffic in the United States has declined by 22%, digital and delivery orders have jumped by over 60%.

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Technology Fine Dining Mobile Ordering Online Ordering 187

Modern Restaurant Management

JUNE 25, 2020

Over the past few months, many restaurants made difficult decisions to reduce their workforce and apply a strict delivery and takeout format or pause operations entirely due to COVID-19. Your restaurant’s plan for welcoming employees back should follow objective criteria, focusing only on the abilities necessary for operations.

Employee Relations 218

Employee Relations Customer Experience Communication Training 218

Modern Restaurant Management

DECEMBER 21, 2020

We appreciate how our team shows up every day with positive attitudes, ready for new challenges and open to all of the operational changes thrown their way. That’s why we decided to donate 10 percent of sales of our off-premise take-out and delivery platform to No Kid Hungry. million meals in just six weeks.

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2020 Kitchen Safety Food Safety Loyalty Program 197