Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want.

2021 186

2021 Kitchen Safety Food Safety Mobile Ordering 186

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. According to the report, roughly half of full-service restaurants said they devoted more resources to expanding the off-premise side of their business since the onset of COVID.”

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Modern Restaurant Management

APRIL 2, 2020

Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. ” NCR wants to help its restaurant customers during this difficult time. restaurants.

Healthcare 179

Healthcare Employee Relations Online Ordering Customer Service 179

Touch Bistro

MARCH 25, 2021

Start with the one we’ve created below, then customize it to meet the needs of your business. Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures.

Hiring 52

Hiring Employee Relations FOH BOH 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Lavu

JANUARY 15, 2020

The productivity and quality of a restaurant’s service has to do with the kitchen equipment. The better the equipment, the more quality is the food and the more satisfied are the customers. The motivation is usually to make the business competitive and attract more customers. Equipment Financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Gourmet Marketing

SEPTEMBER 22, 2021

Your staff makes or breaks your restaurant, keeps things running when you’re not around and represents your brand concept in front of each customer. Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement. Jobs On The Menu.

Hiring 52

Hiring Website Management Advertising Social Media 52

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Touch Bistro

JULY 18, 2021

This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. It can also slow down your restaurant’s service and prevent you from delivering the type of customer experience you’re known for.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Apicbase

APRIL 20, 2022

Verify that both customers and employees understand your brand concept. You want your guests to remember the excellent service, the general ambience, the fun decor, and maybe even that catchy playlist they listened to during dinner. They typically won’t get a say in operating hours, advertising, menus, or staff structure.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52