Modern Restaurant Management

APRIL 29, 2025

“It now accounts for a larger share of sales for 58 percent of limited-service and 41 percent of full-service operators compared with 2019—providing a critical path to restaurant resilience and growth despite ongoing economic pressures.” More than 60 percent say they’re ordering off-premises more often than a year ago.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Perfect Daily Grind

JULY 4, 2025

The new printer is capable of high-quality resolution of up to 1200 x 1200 dots per inch, and can print across the front, back, sides, and bottom of coffee bags. The market drop follows reports of improved harvests in Brazil, as well as news that the risk of frost has faded in some of the country’s key growing regions.

Pricing 78

Pricing Café 2025 2024 78

Modern Restaurant Management

APRIL 26, 2022

We'll look at what artificial intelligence is and how it's being used in three different areas of the restaurant industry: back of the house, front of the house, and marketing. Let's start with the back of the house.

Front of House 493

Front of House Back of House Customer Experience Food Order 493

Modern Restaurant Management

MAY 20, 2021

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. How do we entice them back into the workforce?" Roles shifted too. "Where are all the people? But this is slowly starting to change.

Technology 474

Technology Front of House Back of House Healthcare 474

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. So, if you expect to reopen in June, then use the June 2019 numbers to determine the cash reserves needed to reopen in June 2020. Everyone wants to go back to their favorite restaurants for their favorite meals.

Front of House 525

Front of House Back of House Reservations Seating 525

Modern Restaurant Management

NOVEMBER 3, 2020

It’s estimated that in 2019 more than 11,000 lawsuits were filed in federal court for violating the Americans with Disabilities Act (ADA) Title III, with estimated average settlement costs of $16,000 for restaurants and other businesses that are considered open to the public. Think about it. Get Rid of PDFs. It defeats the purpose.

Front of House 547

Front of House Certification Back of House Menu 547

Modern Restaurant Management

FEBRUARY 16, 2021

billion from the same period in 2019. As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. billion in revenue from April through September of 2020—compared with $2.5

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MARCH 31, 2022

Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019. The personalization of drive-thrus began internally across many brands a few years back. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts. How is QSR ownership changing?

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. There were only 100 fewer new restaurant openings in September of this year, compared to September 2019.

2019 495

2019 Food Supply Food Truck Outdoor 495

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Inventory stock changed significantly.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

OCTOBER 27, 2022

Whether it's personalizing the drive-through experience or reliably managing store hours, a strong network can power the restaurant management tools and apps that QSRs need to streamline front- and back-of-house operations, enhance dining experiences, and keep guests happy. Easing Customer and Employee Friction.

Mobile Ordering 492

Mobile Ordering Online Ordering Front of House Customer Experience 492

Modern Restaurant Management

MARCH 6, 2020

2019 was the year of convenience in the restaurant business. Are drive-ins back? 2019 was the year of customer convenience, and 2020 will be the year of customer satisfaction. So what new trends will 2020 bring? So what new trends will 2020 bring? Will demand for convenient ordering options continue to grow? Probably not.)

2020 515

2020 Coaching Front of House Customer Service 515

Modern Restaurant Management

APRIL 12, 2021

According to founder Noah Glass of Olo , online orders on their platform doubled each year from 2017 to 2019 — before the pandemic. Diners will come back to restaurants as it becomes safer to dine inside, but many diners are still going to demand the convenience and choice of off-premise dining. Benefits of Off-Premise Sales.

Front of House 406

Front of House Online Ordering Back of House Customer Service 406

Modern Restaurant Management

OCTOBER 30, 2020

This figure can go up for management staff, which costs $10,361 on average in 2019. In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Before global lockdowns, the U.S.

Front of House 493

Front of House Back of House Point of Sale Technology 493

Modern Restaurant Management

APRIL 29, 2021

March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. ” Gagnon noted short-term solutions including sign-on bonuses and quick pay options.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

MARCH 25, 2022

There's an estimated half a million fewer roles than in 2019. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

Modern Restaurant Management

AUGUST 25, 2023

One study from 2019 from HUI Research suggests that music is not only a key part of creating a restaurant’s brand experience, but choosing the right music can actually lift sales by almost 10 percent. The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management.

Design 416

Design Front of House Back of House Customer Experience 416

Modern Restaurant Management

JANUARY 5, 2022

From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023. All three reasons tie back to dissatisfaction with wages, but restaurants may struggle with addressing this, as 86 percent of operators are reporting lower income than before the pandemic.

Technology 418

Technology Online Ordering Front of House Back of House 418

Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

7 Shifts

AUGUST 5, 2020

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Many have POS integrations and can automate tickets for the back-of-house (BOH) team. The order fulfillment process gets slowed down if your staff don’t know who is responsible for what.

Delivery 341

Delivery Food Front of House Email Marketing 341

Culinary Cues

MAY 23, 2021

At the same time, many of those restaurant employees – front and back of the house, were taking their time trying to decide if it made sense to return to an industry that was unpredictable, low paying, void of reasonable benefit plans, and now a target for customer anger and angst as servers suddenly became covid policemen.

Guest Recovery 450

Guest Recovery Front of House Employee Relations Food Truck 450

Modern Restaurant Management

JANUARY 2, 2020

California Grapples with Regulation of Home Kitchens : On October 7, 2019, the California legislature passed Assembly Bill 377, to increase regulations on microenterprise home kitchens. New York City Bans Foie Gras : On October 30, 2019, the New York City Council passed an animal welfare bill package with a 42-6 vote. Legislation.

2019 211

2019 License Restaurant Law Website Management 211

EATER

APRIL 28, 2023

In her early 20s, Freeman worked as a front-of-house manager at a popular bar and restaurant in Washington D.C. Then, in January 2019 I visited the Institute of Culinary Education in New York. During the open house, they mentioned they were launching this health-supportive culinary arts program.

Front of House 311

Front of House Back of House Sports Events 311

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

DECEMBER 8, 2020

47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. When it comes to email, e very $1 you spend can mean $38 back to your business —that’s a 3800% ROI. Engaged employees are also less likely to turnover.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

APRIL 20, 2020

Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. To support restaurants, ezCater has waived commissions on all Feed the Front Line meals. This edition of MRM News Bites features ezCater, S?mrus, ” Small Brand, Big Heart.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

Modern Restaurant Management

MAY 12, 2021

According to founder Noah Glass of Olo , online orders on their platform doubled each year from 2017 to 2019 — before the pandemic. Diners will come back to restaurants as it becomes safer to dine inside, but many diners are still going to demand the convenience and choice of off-premise dining. Benefits of Off-Premise Sales.

Front of House 251

Front of House Customer Experience Online Ordering Back of House 251

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. And the industry accepts that there will be polarized relationships between the front and back of the house, a lack of mutual respect, and sometimes gut-wrenching relationships between the two.

Front of House 320

Front of House Back of House Training Customer Service 320

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. Aramark Creates Safety Plans.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

FEBRUARY 25, 2020

This edition of MRM News Bites features NLRB, Condado Tacos, JBF, General Mills Convenience & Foodservice, Yelp, WorkJam and Forge, HungryPanda, QikServe and FreedomPay, Tablelist, xtraCHEF, Perk Labs and blixr. NLRB Issues Joint-Employer Ruling. As a result, the final rule provides clear guidance in this significant area of the law.

Mobile Ordering 348

Mobile Ordering Front of House Customer Experience Back of House 348

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? We recommend new places with caveats. The food was great,” we say, “but.”

Pricing 363

Pricing Back of House Food Order Front of House 363

7 Shifts

DECEMBER 16, 2021

How have the types and frequency of shifts changed from 2019 until today? To account for a large increase in permanent, pandemic-related closures, we only analyzed restaurants that have remained open from 2019 through 2021. Here's what we found: What Shifts Increased from 2019 to 2021? The Impact of the Labor Shortage.

Front of House 195

Front of House Back of House 2019 Outdoor 195

EATER

JUNE 28, 2024

Anchor Steam | Photo by Justin Sullivan/Getty Images Union members want to get back to work at the storied San Francisco brewery, but they have yet to hear from the brewery’s new owner Patrick Costello didn’t know Anchor Brewing Company had been bought until his phone started buzzing with questions from friends.

Brewery 353

Brewery Back of House Food Safety Consumer Goods 353

Modern Restaurant Management

APRIL 7, 2023

Restaurant equipment directly affects the customer experience and operating efficiency from the quality of food offered, the food preparation time and the front and back of house staff levels required to properly service the customer. In 2019, Lending Express conducted a survey where 7.5

Cash Management 251

Cash Management Equipment Front of House Small Business 251

EATER

JULY 11, 2022

From what she’s seeing, the reservations in the city are more in demand now than they were even in 2019. This competition is perhaps first and foremost proof that consumers are going back to restaurants. As of this writing, tables for two before 9:30 p.m. That happens minutes after reservations open at 9 a.m.

Front of House 245

Front of House Reservations Fine Dining Back of House 245