Sat.May 17, 2025 - Fri.May 23, 2025

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5 Tips for Building Your Restaurant's Brand Awareness

The Rail

Beyond the front door, the name of your restaurant, its atmosphere, and the narrative it tells should echo. Tip #1: Creating a Signature Brand Voice that Matches Your Dining Experience The personality of your brand should reflect the experience you provide in-house. A brand that resonates does not get lost in the shuffle.

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Twenty Years of Change: How Hospitality Tech Evolved and What’s Next

Modern Restaurant Management

Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. Yet even then, operators were innovating—often quietly and creatively. The pandemic redefined how restaurants operate. Real-time insights?

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Is Your Restaurant’s Hot Water System Reliable? Why It Matters

Modern Restaurant Management

Operational efficiency is paramount in restaurants. From the front-of-house ensuring a pleasant dining experience to the kitchen crew keeping up with orders and maintaining sanitized facilities, every process needs to run smoothly. Even minor disruptions can impact the entire team and the diner experience.

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From Kitchen to Counter: Outfitting Your Team for Comfort, Style, and Brand Visibility

Modern Restaurant Management

The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. Functional Design Elements While aesthetic considerations remain important, functional design elements directly impact operational efficiency.

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The Ultimate Playbook for Automating Restaurant Operations

Restaurants are operating with 6.2 fewer back-of-house employees and 2.8 fewer front-of-house employees. Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.

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Restaurant Menu Engineering Techniques to Maximize Profit

ChowNow

Unless theres a good reason to keep them (like being a house specialty or a key part of your concept), theyre probably taking up valuable real estate on your menu. You want them front and centertop of a menu section, in a callout box, and suggested by your servers. What Is Menu Engineering and Why Should You Care?

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How to Open a Deli in 2025: A Complete Step-by-Step Guide for Success

Lavu

Train Your Team for Smooth Operations Whether you are staffing a full restaurant with front and back-of-house team members or running your deli with a single assistant, you need to spend time training them. Food trends come and go, but the classic sandwich stands the test of time. Busy parents picking up groceries for the week.

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