Modern Restaurant Management

MAY 30, 2025

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. labor costs at 3 percent.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

7 Shifts

MARCH 20, 2020

As of this article’s publication, more than 20 U.S. However, in the wake of COVID-19, restaurants are leaning into alternative ways to move inventory, keep staff working, and delight their guests by focusing on delivery and takeout. Don’t worry–we’re here to help.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

7 Shifts

DECEMBER 8, 2020

This article will arm you with ideas for restaurant employee contests. 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. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. This could include providing exceptional customer service, maintaining high food quality, ensuring a clean and safe environment, and maximizing efficiency. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. What Is Back Of House (BOH)?

Front of House 88

Front of House Back of House FOH BOH 88

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye.

FOH 195

FOH Management Management Cash Management 195

EATER

SEPTEMBER 10, 2020

The Bhallas and countless food entrepreneurs like them are essential contributors to a diverse economic landscape. The Bhallas and countless food entrepreneurs like them are essential contributors to a diverse economic landscape. We were just plowing that money back into our business hoping this would grow,” he says.

Food 229

Food Catering Small Business Retail 229

Cheetah

FEBRUARY 23, 2022

Those rushing back to their local restaurants for the full dine-in experience have lots to choose from. To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. Reading Time: 4 minutes.

Food 148

Food Food Supply Food Truck Online Ordering 148

Apicbase

OCTOBER 28, 2022

In this article, we explore five ways to keep the back-of-house expenses of your restaurants structurally low , so that you don’t have to implement overly heavy price increases to bolster your bottom line. Overordering is the main cause of food waste and, sadly, it encourages theft by staff (who’s going to notice?).

Pricing 98

Pricing Point of Sale Inventory Food Supply 98

Restaurant Engine

JULY 13, 2022

In this article, we look at how paying attention to your productivity levels will enhance the success of your business. In this article, we look at how paying attention to your productivity levels will enhance the success of your business. 1: Inventory Management. First, you have an accurate count of your inventory.

POS 102

POS Website Management Point of Sale Loyalty Program 102

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Margin Edge

FEBRUARY 3, 2022

Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news. or that maybe it’s time to prioritize a few of those old practices that have been simmering on the back burner.

2022 98

2022 Food Seasonal Menu Waste 98

The Restaurant Times

JUNE 26, 2021

This article will present you with the things you should keep in mind when restarting your restaurant business. . This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . Numerous restaurants went non-operational, while many shut down permanently.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

Sling

MAY 9, 2023

In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. They take purposeful planning and work to build and maintain. The result of all that effort can be a successful restaurant that runs well even when you’re not there.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

JULY 26, 2024

With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Lavu

JANUARY 21, 2020

In this article, we are going to look at some of the most effective restaurant accounting tips: Understand Restaurant Accounting Terminology. Preparing good meals and serving customers is always an exciting part of running a restaurant. When it comes to numbers, however, most restaurant owners do not know what is expected of them.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Cheetah

FEBRUARY 9, 2021

While large foodservice suppliers are maximizing revenue by accurately forecasting demand and supply needs, small businesses are still anxious about making a move. The benefits of implementing solid demand planning processes throughout your entire supply chain should already be clear. Table of Contents.

Small Business 78

Small Business Supplies Food Supply Technology 78

Sling

MARCH 14, 2021

In this article, the workforce-management experts at Sling discuss everything owners and managers need to know about field service management in order to implement the program in their business. Managing inventory. 3) Inventory Management. What Is Field Service Management? Assigning team members to specific jobs. Much more….

Management 78

Management Management Customer Service Back of House 78

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

The Restaurant Times

DECEMBER 13, 2021

Food preparation takes longer, and in a disorderly kitchen, mismatched orders or preventable blunders are common. An employee can also be made responsible for checking if your inventory and workstations are fully supplied, or if your culinary equipment is clean and in good operating order. Early Prep .

Inventory 52

Inventory Back of House Equipment Restaurant Law 52

Lavu

JANUARY 15, 2020

You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. This article will delve into this in more details by focusing on: Definition of restaurant financing. Before the challenge of making a profit, you also have to identify sources of financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. CoGS is especially important because it is related to your restaurant’s profit margin for any period, revenue, and inventory management. Direct labor costs, like the back of the house (kitchen) staff. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

The Restaurant Times

JUNE 30, 2021

This article will elaborate on some of the key responsibilities a manager must fulfil to run a profitable outlet. . A restaurant primarily has two types of operations – front of the house and back of the house. Furthermore, a manager should also handle any supply chain issues and the procurement of raw materials.

Management 52

Management Management Operations Front of House 52

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. With these expansions, the importance of the back-of-house is growing exponentially. In this article, we’ll use these terms interchangeably.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

NOVEMBER 15, 2024

In this article: Can you tell us about your previous experience in restaurant management? Describe a time when you had to manage inventory with a tight budget. How do you handle complaints about food quality from customers? Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue.

Back of House 195

Back of House Management Management Operations 195

Apicbase

AUGUST 19, 2022

Every article about technology for the hospitality industry seems to start with a similar statement. These articles seem to advocate an ad hoc technology strategy for the hospitality industry, where companies pick software off the shelf whenever a new challenge arises. The bottom line of the articles mentioned above is true, of course.

Hotels 52

Hotels Technology Hospitality Back of House 52

The Restaurant Times

JULY 29, 2021

This article will highlight the reasons for the soaring prominence of cloud kitchens in Dubai and why every restaurateur is keeping an eye on the cloud kitchen business. . Rise Of The Food Delivery Segment. The online food delivery segment has witnessed extensive growth in the wake of COVID-19. Source: NBC News.

Front of House 52

Front of House Online Ordering Back of House Customer Service 52

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. OUR TOP 10 In 2022, 31% of restaurants cut the number of menu items on offer to deal with the inflation and rising food costs. Accurate and timely inventory control can boost restaurant profits by 24% annually.

2023 52

2023 Operations Management Management 52

Notch

JANUARY 23, 2019

According to a recent Forbes article , sit-down restaurants make a profit of about 6%. For example, fast-food margins can be much higher than full-service restaurants. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

The Restaurant Times

AUGUST 30, 2022

The food service industry across the world is saturated with a large number of players without much variation in terms of offerings. The food service industry across the world is saturated with a large number of players without much variation in terms of offerings. What is a Restaurant POS System?

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 17, 2023

High inflation, labour shortages, supply chain problems and changing consumer demands are black clouds on a sunny day. They make it hard for food businesses to remain competitive and turn a healthy profit. AI tools even allow you to automate core tasks like food preparation or production. What tech does your restaurant need?

Customer Experience 52

Customer Experience Consumer Goods Customer Service Food Supply 52

The Restaurant Times

JULY 20, 2021

As online ordering surges in the UK, food deliveries and takeaways have become a major stream of revenue for restaurateurs. Looking at the bigger picture, the founder, Deepak Christopher, has taken his business to a new level such that Chilli Tuk Tuk is now one of the best-rated takeaway restaurants on Just Eat and Hungry House.

Kitchen Safety 59

Kitchen Safety Online Ordering Equipment Food Order 59

The Restaurant Times

OCTOBER 27, 2021

Although the pandemic created a leap of year for many events, things seem to be coming back to track in the Middle East. It has been a big challenge for restaurants to recover from the pandemic. While some successfully made it through, others failed and were forced to go out of business. The hospitality sector is also likely to benefit.

Sports 52

Sports 2022 Front of House Fine Dining 52

Apicbase

NOVEMBER 4, 2022

According to an article by McKinsey & Co , businesses see an average of 5% to 10% growth in revenue by adopting digital technologies that enable data analytics and automation. Apicbase partner Yollty , a loyalty software based in Luxembourg, takes a closer look at the critical areas of digital transformation in hospitality.

Loyalty Program 52

Loyalty Program Hospitality Point of Sale Employee Relations 52

The Restaurant Times

OCTOBER 30, 2021

From inventory to alcohol, and live music to TV installation, for every little operation, you need to think about whether it is allowed by the government or not. The main objectives of licensing and food safety regulations are: food, health, and hygiene quality assurance. Food Business Registration. Food Premise Approval.

License 52

License Insurance Certification Restaurant Law 52

Apicbase

JANUARY 28, 2025

When the Autumn Budget landed, food and drink leaders warned ministers that the tax increase would cost the British Hospitality industry 3 billion and force businesses to reduce investments, cut jobs, and raise customer prices. In this article, we break down the key changes and share practical strategies to help you maintain profitability.

2024 52

2024 Waste Inventory Hospitality 52