7 Shifts

SEPTEMBER 20, 2021

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Here are some lesser-known ways to add to your technology stack and evolve your restaurant for the future. Restaurant Employee Scheduling Software.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. There’s an art to scaling any small business intelligently.

Leadership 199

Leadership Small Business Cash Management Customer Experience 199

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. It is always safe to say: “things change”.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Modern Restaurant Management

FEBRUARY 16, 2022

Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. Shifting costs are always affecting the profitability of running a restaurant. How is inflation affecting food prices?

Cash Management 202

Cash Management Food Supply Seasonal Menu Social Media 202

Modern Restaurant Management

NOVEMBER 8, 2023

Most restaurants, however, are still trying to manage their operation based on their outdated business plans, SOPs, and vague key performance indicators (KPIs). Panicked at first, some restaurant and F&B operations managed to adjust. But the expectations of guests and owners did not change. And that is just the United States.

Recruiting 186

Recruiting Guest Recovery Advertising Food Supply 186

Culinary Cues

MAY 21, 2023

Part One: THE GOOD, THE BAD, AND THE UGLY It is an underlying question for the ages: “Is technology good or bad?” The answer is a resounding “yes” to both. So, the question we should be asking is: “Are we controlling technology or is it controlling us?” It was enlightening even though much of what he pointed to is well-known.

Technology 335

Technology Social Media Back of House Front of House 335

Modern Restaurant Management

JANUARY 30, 2024

” On the positive side, Revenue Management Solution's end-of-year trends suggest performance remained stable compared to previous quarters, and sales are positive. Perhaps due to changing behavior or cost cutting, lunch and breakfast traffic are both down -3.3 The operative word, however, may be “half.”

2024 155

2024 Fast Casual Point of Sale 2023 155

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Culinary Cues

AUGUST 7, 2021

A small step, but one that signifies that if we put our heads together there is a way, or many ways, to move beyond, over, or around those challenges. OK, so the charge is to recognize the issue and find a way to address it. Making the effort to solve those problems is another story. The CHALLENGE is how to turn this around?”

Social Media 474

Social Media Cash Management Blog Equipment 474

7 Shifts

DECEMBER 8, 2020

There is a way—and it’s through creating employee contests. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. And social media is no slouch, either: actively follow and engage with restaurants on social media, 74% say they are more likely to visit or order food from those establishments.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. To do this, restaurants will either need to use lower cost food items or raise menu prices.

Pricing 191

Pricing Food Supply Seasonal Menu Menu 191

Culinary Cues

OCTOBER 19, 2020

Working backwards from a finished plate of food – cooks must prioritize work based on how long each step will take, as well as pacing of a ‘la minute work on the line to ensure that every dish on an order is ready at the precise time for plating. [] STRATEGIC PLANNING. “How If left to chance – whatever could go wrong – will.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Modern Restaurant Management

FEBRUARY 8, 2023

Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this?

Fine Dining 193

Fine Dining Technology Front of House Sustainability 193

Modern Restaurant Management

FEBRUARY 27, 2023

Restaurant365’s State of the Industry Customer Survey shows that 60 percent of surveyed customers plan to expand their businesses in 2023 despite expected increased labor and food costs. Increase Restaurant Sales The best way to increase a restaurant’s cash flow is to increase sales.

Cash Management 186

Cash Management Point of Sale Inventory Email Marketing 186

Modern Restaurant Management

APRIL 11, 2022

According to the 2022 State of the Restaurant Industry report from the National Restaurant Association, more than half of restaurant operators believe it will be a year or more before business conditions return to normal, with one of the dominant factors being labor costs. A recent article in The New York Times cited a 5.7-percent

Healthcare 199

Healthcare Cash Management Social Media Communication 199

7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. The past year has turned servers into expert delivery packers, challenge chefs' creativity, and flipped the role of a restaurant manager on its head.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

MAY 2, 2022

Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste.

Food Safety 216

Food Safety Food Supply Waste Sustainability 216

7 Shifts

OCTOBER 15, 2020

Operations for 7shifts, I have been based in the New York technology and hospitality space for years (including a leadership role at Yelp for nearly a decade). Never before has our local market experienced such a massive disruption to the restaurant industry as we are experiencing with the Coronavirus pandemic.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

Modern Restaurant Management

AUGUST 10, 2022

Food prices are soaring amidst supply chain disruptions, increasing labor costs, and processing plant shutdowns. Poultry prices are up 15 percent to 18 percent ; the cost of eggs has risen 73 percent. Restaurants must keep innovating to elevate the diner experience. It’s a tough time to be in the restaurant business.

Customer Experience 183

Customer Experience Online Ordering Customer Service Mobile Ordering 183

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Lastly, food cost should always be a consideration when making menu changes. Re-engineer Menus. Re-engineer Menus. Optimize Inventory.

Front of House 209

Front of House Inventory Food Safety Social Media 209

Culinary Cues

SEPTEMBER 20, 2020

Great teams turn to those with certain strengths to rise up and show the way and build up those with identified weaknesses so that together they can float their boat even on the most challenging seas. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win. United in purpose is the call to arms.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

7 Shifts

JULY 16, 2021

Do they serve just coffee or small foods as well? So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done. Coffee Bars.

License 459

License Hiring Equipment Point of Sale 459

Culinary Cues

JULY 4, 2021

This may be something that will self-correct in a few months, or it could very well be the way that we operate from this point on. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Modern Restaurant Management

NOVEMBER 8, 2022

" Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture " by Emmanuel Laroche offers insights from leading chefs and readers will walk away with advice and inspiration from noted chefs, restaurant owners, bartenders, and industry leaders, all of whom have shared their stories in their own words.

Food 178

Food Book Leadership Fast Casual 178

Hot Schedules

NOVEMBER 3, 2021

Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. The market for food and beverage products infused with CDB oil is growing with coffee shops and cafes.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

JULY 28, 2021

The federal minimum wage may soon be $15 an hour: Here are three ways restaurants can leverage tech to minimize the impact on revenue and employee retention. Instead, it’s more about restaurant operations and figuring out how operators should manage the cost increase so they continue to earn profits.

Mobile Ordering 193

Mobile Ordering Online Ordering Retail Customer Experience 193

Modern Restaurant Management

FEBRUARY 2, 2022

Thankfully, using the right technology the right way can help you do more with less to elevate your guest experience and improve profit margins. With an average check of $40, that could be up to $70,000 in new revenue without adding a dime in additional labor costs. Undoubtedly, it has become a community favorite across the country.

Loyalty Program 192

Loyalty Program Online Ordering Social Media Mobile Ordering 192

7 Shifts

NOVEMBER 22, 2021

The best way to do that is by conducting a restaurant feasibility study. Management Team : document your team and why they have the experience and expertise to make your restaurant a success. Starting a successful restaurant requires passion, hard work and persistence. Marketing Plan : detail your pricing structure (e.g.,

Document 393

Document Cash Management Small Business Take-out 393

Modern Restaurant Management

AUGUST 16, 2023

The food industry has been historically slow to integrate technology and digital solutions. Here are the ways technology is revolutionizing the culinary world through. The Future of Payments Payment option variety is changing the dining experience in unthinkable ways. Gone are the days of cash-only transactions.

Loyalty Program 167

Loyalty Program Mobile Ordering Dietary Restrictions Point of Sale 167

Culinary Cues

APRIL 30, 2020

I would suggest that during this opening phase restaurants should focus on the following: Comfort: This is a time to help people put aside their fear and rely on familiarity with food that is well prepared, flavorful, nutritious, and fresh. There are few certainties at this time except an understanding that this is not over.

Point of Sale 306

Point of Sale Customer Service Customer Experience Cash Management 306

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

7 Shifts

AUGUST 29, 2019

Look into lowering ingredient cost to keep menu prices the same by sourcing less expensive ingredients or acquiring new vendors. However, don't aim to lower ingredient cost too much-this can backfire and reduce the popularity of dish. Typically, the practice is broken down into two segments: 1. What to do?

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Modern Restaurant Management

MARCH 17, 2022

With wholesale food prices soaring 13 percent in 2021 and labor costs rising as worker shortages continue, many restaurants are looking for smart ways to lower costs and avoid passing them on to their diners. To mitigate these concerns, restaurants have gotten creative, looking for new cost-cutting measures.

Seasonal Menu 184

Seasonal Menu Mobile Ordering Menu Food Order 184

7 Shifts

DECEMBER 17, 2020

Customer retention is one of the most cost-efficient ways to grow your business. Sometimes you want to go where everybody knows your name. The coffee shop where the baristas seem happy to serve you. The bar where you always feel welcome after a long day's work. Or the restaurant that always delivers on-time and throws in some extras.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

Modern Restaurant Management

SEPTEMBER 28, 2021

In that context, avoiding the cost and risk of expensive buildouts in favor of the plug-and-play potential of spaces already designed to prepare and serve food (where something as simple as a hood and ventilation system can save tens of thousands of dollars) is a natural next step.

Dine-in 207

Dine-in Retail Consumer Goods Innovation 207

Sling

JUNE 14, 2023

But it is possible with some strategic planning, creative problem-solving, and the right software to simplify business operations. Then, we’ll dive into the practical applications, where you’ll find eight ways to potentially increase your restaurant profits. This can be tough, especially in today’s economy.

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78