Modern Restaurant Management

SEPTEMBER 30, 2020

The survey results reveal that 35 percent of respondents feel the same level of comfort dining out now as they did at the beginning of the pandemic. Some highlights inlcude: Consumers' projected dining out frequency. Only about seven percent of respondents said they anticipate rarely or never eating out.

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2020 Mobile Ordering Guest Recovery Customer Service 474

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. Dennis Becker, CEO, Mobivity.

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2020 Online Ordering Customer Experience Point of Sale 450

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now.

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Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. There are continued beliefs that automation and robotics will take away jobs, which is just a myth. Since 2020, there’s an all-time high number of open positions and a lack of labor.

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2023 Front of House Back of House 2022 471

EATER

MAY 28, 2025

Sabine , according to operating partner Rich Fox Where: Seattle The growth: In March 2020, James Weimann and Deming Maclise of Yes Parade Restaurant Group closed their 11-year-old bistro, Bastille. On updating the concept We had to take out a big portion of the seating to build the coffee counter. Were actually open more hours.

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Seating Back of House 2025 Presentation 225

7 Shifts

JANUARY 23, 2020

Are you opening a restaurant in 2020? As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. Congrats! ??

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2020 Hiring Cash Management Education 335

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

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Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

FEBRUARY 16, 2021

According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019. The bigger trend we expect will continue to grow beyond the pandemic is tamper-proof packaging.

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Food Safety Recycling Restaurant Law Front of House 558

EATER

APRIL 8, 2025

Another couple traveling from San Diego back home to Warren County, Ohio, brought their own food but also sometimes hit the dining car. The people who have made homemade food part of train culture tend to have ideas about self-sufficiency, food sovereignty, and going back to the land. Of course they eat the same way.

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Modern Restaurant Management

JUNE 26, 2020

Restaurants that previously never offered take-out options were adapting their menu to provide pick-up and delivery services for those in quarantine. Many restaurants are looking at their 2020 budget and wondering – what now? I bet many restaurants are looking at their 2020 budget and wondering – what now?

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Modern Restaurant Management

OCTOBER 22, 2020

In addition, 210,000 businesses have reopened that were once temporarily closed, with a large increase of reopenings in September 2020. New restaurant openings in Q3 2020 are only down 10 percent compared to Q3 2019. New restaurant openings in Q3 2020 are only down 10 percent compared to Q3 2019.

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Modern Restaurant Management

APRIL 13, 2022

At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges. Retaining and Attracting Employees.

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POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. ” In fact, Mastercard estimates “over 40 percent growth in contactless transactions globally in the first quarter of 2020." Make Staff Training a Priority.

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Hospitality Ordering Front of House Customer Experience 576

EATER

MAY 7, 2025

But after years of cozy viewing taking precedence particularly in the world of competitive food shows, thanks to the Great British Bake Off , Nailed It! , mean is back. . | Pief Weyman/NBC via Getty Images Martha Stewart and Jos Andrs act as mentors to chefs who need redemption during this anti-a **e era. They may forget what you did.

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Social Media Seasonal Menu Back of House Small Business 255

7 Shifts

OCTOBER 26, 2022

When you dine out at a restaurant, you tip your server. American travelers brought it back to the states as a way to feel aristocratic. But tipping did not take off immediately in the U.S. Eating out was already expensive, so why would struggling Americans have to pay more on top of the bill?

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Presentation Tip Distribution Restaurant Law Back of House 486

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. In early 2020 our team canvassed menus across the United States. Before investing in technology, however, go back to basics with a purpose-driven strategy.

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Back of House Seasonal Menu Customer Experience Fast Casual 474

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. With a modern cloud-based POS, restaurants can streamline order taking, reduce human error, and improve the overall speed of service.

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2025 Technology Loyalty Program Mobile Ordering 195

ChowNow

FEBRUARY 28, 2025

The next step to optimizing your online presence is to take advantage of SEO so more customers find you. To get started collecting Google reviews, check out our article on How to Get More Google Reviews from Customers. Here are two ways to make a big impact on your local SEO. Optimize your Google Business Profile.

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2025 Email Marketing Social Media Loyalty Program 195

Modern Restaurant Management

JANUARY 18, 2023

If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. In contrast, customers are entering 2023 with higher expectations for stellar experiences when they do choose to spend money on dining out.

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2023 Guest Recovery Back of House Customer Service 474

Modern Restaurant Management

MAY 8, 2020

Let’s take a look at a few that can directly benefit you today. While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Communications. Restaurant Logistics.

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Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Additional funding has been allocated for the Paycheck Protection Program (PPP ). For more information, visit: sba.gov/paycheckprotection.

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Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

APRIL 29, 2021

According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020. People were in between jobs or suddenly out of work. Two-thirds of new hires signing up for DailyPay.

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Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. The personalization of drive-thrus began internally across many brands a few years back. Every minute!

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Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

OCTOBER 13, 2022

Recent surveys are showing the vast majority of Americans have been cutting back on dining out. For those who do go out, a worrying 40 oercent of diners believe they are receiving less value from restaurants compared to previous times. Adopt In-House Technology to Improve Service and Reduce Errors.

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Technology Loyalty Program Mobile Ordering Download 450

Modern Restaurant Management

APRIL 14, 2020

With grocery store shelves barely stocked, you can (and should) successfully add grocery items to your delivery, take out, or drive thru menus. In order to implement, be sure to: Clear out your walk ins first. Prepare to welcome them back. Plan to sell your existing inventory before you add more. Communicate. Incentivize.

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Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Additional funding has been allocated for the Paycheck Protection Program (PPP ). For more information, visit: sba.gov/paycheckprotection.

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Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. A Little History.

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Retail Casual Back of House Consumer Goods 443

Modern Restaurant Management

MARCH 12, 2021

For starters, today’s restaurant worker prefers an employer who takes a progressive approach to technology. Gives front-of-house teams the resources to provide better customer service. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth.

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Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

JUNE 6, 2022

So much was different before March 2020. Restaurants were unable to operate “normally” during the height of the pandemic, and many wonder if things will ever get back to “normal” for our industry again. Many operators relied on gut instinct, without a comprehensive view of their data to inform their decisions.

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Audits Kitchen Safety Back of House Point of Sale 474

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. They lost business, closed for indefinite periods or even shut their doors permanently.

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Communication Leadership Food Supply Back of House 508

ChowNow

MARCH 13, 2025

This constant back-and-forth leads to confusion, missed orders, and costly delays. Are delivery prices aligned with in-house costs? Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is. But what if all your food delivery apps were in one place?

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Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

JUNE 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic trends, the rise of the cautious consumer and the takeout shakeout. Restaurant Sales Velocity. Nielsen CGA released sales data with a particular focus on the states of Texas, Florida and Georgia that have eased shelter in place restrictions.

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2020 Food Safety Online Ordering Guest Recovery 324

7 Shifts

JUNE 23, 2020

With COVID-19 shutting down businesses worldwide in 2020, restaurants were forced to shut down their dining rooms and pivot to off-site dining only—takeout and delivery. The second option is take-out and delivery which the restaurateur runs and controls. Pros of in-house delivery. Cons of in-house delivery.

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FOH Delivery Insurance Back of House 370

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MARCH 19, 2021

After traveling together across 44 states and almost 20,000 miles in 2020, their joint conclusion was: Americans are more empathetic and less dogmatic than we would believe. 2020 was the year we saw individuals put the federal government to shame with their quick turn-around nonprofit launches, supporting local eateries.

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Loyalty Program Front of House Food Safety Back of House 367

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption. Branding is a chance to stand out from the crowd and align with like-minded people. Take a moment to pause. The same is true of where we choose to eat.

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Marketing Front of House Back of House Design 410