7 Shifts

SEPTEMBER 20, 2021

Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. It's a necessity for building a modern and future-proof restaurant.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Modern Restaurant Management

JANUARY 10, 2022

Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.

Back of House 208

Back of House 2022 BOH Front of House 208

Modern Restaurant Management

AUGUST 17, 2020

The survey found that 59 percent of US and 47 percent of UK consumers plan to dine-out as soon as they are able. But while limited dining options are available, people have shown an increased desire to help out independent restaurants. Mixed take-out bag. COVID-19 Consumer Dining Trends.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? It will still cost you to run your own delivery.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

DECEMBER 16, 2020

We spoke with Zack Shwab, one of The Snug’s co-founders, to learn about how their tech-savvy business evolved during 2020 and where they see the future of restaurants heading. So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”

FOH 284

FOH Back of House Front of House Point of Sale 284

7 Shifts

JULY 16, 2020

Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry. Tasks done daily , like nightly deep-cleans and taking out the trash before closing.

Communication 284

Communication Management Management Front of House 284

Modern Restaurant Management

MARCH 10, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Why would I need a platform? Kitchen Automation.

Management 189

Management Management BOH Front of House 189

7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. This places kitchens at the center with and multiple spokes—from delivery to meal kits to virtual brands—all coming out of it. A restaurant evolution is happening before out eyes.

Fast Casual 195

Fast Casual 2021 Back of House Casual 195

Transact

DECEMBER 30, 2019

January 1, 2020, isn’t just the start of a new year; it’s the start of a new decade. The post-holiday lull is the best time to take a break from the chaos and give your kitchen a thorough cleaning. This is your chance to get all that gunk cleared out! Start with Hygiene. Approach your kitchen strategically.

2020 83

2020 Kitchen Safety Food Safety Front of House 83

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?

Bar 180

Bar Front of House Back of House 2020 180

Modern Restaurant Management

SEPTEMBER 1, 2020

” In fact, Mastercard estimates “over 40 percent growth in contactless transactions globally in the first quarter of 2020." With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience. Make Staff Training a Priority.

Hospitality 230

Hospitality Ordering Front of House Customer Experience 230

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 437

Fine Dining Employee Relations Front of House Small Business 437

7 Shifts

NOVEMBER 29, 2022

There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

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.

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

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.

2023 189

2023 Guest Recovery Email Marketing Back of House 189

Modern Restaurant Management

DECEMBER 29, 2023

News headlines give you a pretty good idea of what’s top of mind for employees at QSRs and fast-casual locations: Staffing Shortages : We’re still 14,000 restaurant jobs short of where we were in February of 2020. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff.

Technology 123

Technology Front of House Fast Casual Back of House 123

Social Hospitality

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros. The luxury hotel, where rooms typically top $1,000 a night, closed at the end of March and is not taking new bookings. Andrew Cuomo (@NYGovCuomo) March 25, 2020. . Andrew Cuomo (@NYGovCuomo) March 25, 2020. Hotel Trundle Shares Stories of Happiness. Thank you @FourSeasons.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Modern Restaurant Management

DECEMBER 27, 2023

Those restaurant organizations that closely monitor and manage such existing and emerging risks will be best positioned to ride out the turbulence. Quick service, fast casual and bars and taverns have exceeded where they were in February 2020. But the leading drag on the industry are its labor woes. Here’s an overview.

2024 117

2024 Insurance Recruiting Restaurant Law 117

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.

Mobile Ordering 197

Mobile Ordering Front of House Communication Online Ordering 197

Modern Restaurant Management

JUNE 2, 2023

In other words, beating inflation in the restaurant industry takes three steps: trimming food expenses, trimming labor costs and growing revenue. Cutting Down Portion sizes Each year, about 40 million tons of food is thrown out in the US and 40 percent of that comes from restaurants, grocery stores and food service companies.

Seasonal Menu 148

Seasonal Menu Online Ordering Front of House Point of Sale 148

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.

Food Supply 198

Food Supply 2019 Food Truck Back of House 198

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We kicked off the project by listening to the client’s programmatic needs.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

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. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts.

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

MARCH 18, 2020

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. But before you step on the gas, it’s crucial to take time to reflect on your restaurant, cooking style, values and ambitions.

Marketing 164

Marketing Front of House Back of House Design 164

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. I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge. Here are their responses.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

SEPTEMBER 21, 2020

Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Instead of panicking about the unexpected roadblock, he calmly embraced having to take a detour because he knew his final destination hadn’t changed. Neither did mine. As I sat and looked at the numbers, my heart sank.

Front of House 195

Front of House 2009 Reservations Website Management 195

Deliverect

DECEMBER 7, 2020

Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. Now that the dust has somewhat settled, let’s take a look at what the future holds in 2021. Restaurants either embraced technology and survived, or didn’t. What’s in store for 2021?

Online Ordering 148

Online Ordering 2021 Delivery Ordering 148

EATER

OCTOBER 15, 2020

But what about trick-or-treating, objectively the most vital component of our kiddified, commercialized, modern-day interpretation of All Hallows’ Eve? But what about trick-or-treating, objectively the most vital component of our kiddified, commercialized, modern-day interpretation of All Hallows’ Eve?

2020 126

2020 Front of House Back of House Innovation 126

Deliverect

DECEMBER 7, 2020

Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. Now that the dust has somewhat settled, let’s take a look at what the future holds in 2021. Restaurants either embraced technology and survived, or didn’t. What’s in store for 2021?

Online Ordering 146

Online Ordering 2021 Delivery Ordering 146

Modern Restaurant Management

MARCH 25, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Why would I need a platform? Kitchen Automation.

Management 88

Management Management BOH Front of House 88

EATER

AUGUST 10, 2021

The CEO of Chipotle was paid $38 million in 2020; the CEO of Yum! Yes, executive compensation in this country is out of control, and workers are paid too little. Currently, 886 offers back-of-house employees an hourly wage between $18 to $20, and front of house usually sees a minimum of $25.

Front of House 103

Front of House Back of House Employee Relations Small Business 103

The Restaurant Times

FEBRUARY 22, 2022

However, we are living in exciting times with new opportunities emerging out of utter chaos. The outbreak of the pandemic in 2020 ushered in new market dynamics that threw the traditional restaurant business model into disarray. It helps them get the most out of their money and lets them feel like they’re making a difference.

2022 98

2022 Front of House Cash Management Online Ordering 98

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.

Food Safety 208

Food Safety Kitchen Safety Front of House Website Management 208

7 Shifts

FEBRUARY 28, 2020

As their children went off to the same preschool, Speaks and Aubrey looked for a place that they felt comfortable hanging out, watching the game, and having meetings for work—but there was nowhere in Silver Lake, Los Angeles that fit the bill. One of my friends was like, 'You have to stick it out for at least six months.'

Restaurant Law 259

Restaurant Law Sports Events Front of House 259

Ken Burgin

MARCH 1, 2020

News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. It’s also time to take urgent management action to protect your profitability. These areas are often full of clutter – take a hard look.

Front of House 155

Front of House Back of House Uniforms Customer Service 155