Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. In a post COVID-19 world, restaurant design must evolve and adapt to the new normal.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your restaurant customer acquisition cost (CAC) How to optimize your restaurant’s CAC and reduce costs What is a good cost per customer acquisition? Instead of casting a wide net with generic ads, use targeted marketing to reach the people most likely to dine at your restaurant.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

ChowNow

APRIL 25, 2025

In this article, you will learn: How to define your brand identity and mission statement How to create a visual and verbal brand strategy that feels cohesive across every customer touchpoint How your brand will build a loyal customer base that lasts for the long haul Lets get started with why you should give branding the attention it deserves.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

Culinary Cues

MARCH 3, 2021

This is a restaurant world that is not sustainable. In a recent article about Danny Meyer – NYC restaurateur extraordinaire, he talks about his epiphany over the past year – an opportunity he had to truly assess everything about his restaurants and the accepted approach towards operation. Magazine: [link].

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Additional findings indicate that 44 percent favor a balance of human staff and some technology, while 41 percent prefer no AI use at all in their dining experience.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

ChowNow

MAY 23, 2025

In this article, youll learn: Why every operator has to monitor their restaurant profit margins Why it can be so challenging to increase your profit margins How to improve your margin numbers Lets dig into why margins, not just sales, make or break a restaurant business. Your cost of goods sold (ingredients, beverages, packaging, etc.)

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. This guide will teach you everything you need to know about getting started with restaurant marketing.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

JULY 15, 2020

The reopening of dining rooms continues to be much slower for limited-service brands, with many restaurants choosing to continue to operate under off-premise only given their relatively higher volumes in those channels. See the latest sales and traffic results here: Sales Improve but Restaurants Should Brace Themselves for Challenges Ahead.

2020 488

2020 Mobile Ordering Point of Sale Food Supply 488

ChowNow

MARCH 13, 2025

In this article, you will learn: How a centralized delivery system eliminates the chaos of managing multiple platforms. When all of these issues pile up, its clear: relying on multiple separate delivery platforms isnt sustainable. Its a recipe for chaos, leading to mistakes, slower service, and shrinking profit margins.

Delivery 195

Delivery Food Food Order Point of Sale 195

ChowNow

APRIL 15, 2025

In this article, youll learn: The most important restaurant KPIs for restaurant profitability, efficiency, and growth How to calculate and benchmark major KPIs using simple formulas Practical tips for tracking KPIs without getting overwhelmed Lets start by breaking down what KPIs are, and why they require your attention.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

The Rail

FEBRUARY 12, 2025

This article will look at strategies to make a restaurant unforgettable for patrons, so they leave with a pleasant experience that lasts. Outstanding Customer Service Customer service is frequently the distinguishing factor between a good and a great dining experience.

Customer Service 130

Customer Service Customer Experience Back of House Consumer Goods 130

Modern Restaurant Management

FEBRUARY 24, 2022

I am guilty of still fearing indoor dining and wanting to only eat outside and I am that person cleaning a hotel room with antiseptic wipes before touching anything; this is what the industry sees and hears daily. The problem this article addresses is the trickle-down of the “great resignation.”

Hiring 493

Hiring Guest Recovery Insurance Hotels 493

ChowNow

MARCH 14, 2025

Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. Even when they manage to attract online orders, a lack of repeat business makes sustained growth feel out of reach. For more information on food photography, read our article How to Take Menu Photos Like The Pros.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Restaurant Business

JUNE 5, 2025

On Thursday, the casual-dining chain promoted Lyle Tick, its president and chief concept officer, to the top job. On Thursday, the casual-dining chain promoted Lyle Tick, its president and chief concept officer, to the top job. View All Articles by This Author Want breaking news at your fingertips? By Joe Guszkowski on Jun.

Leadership 157

Leadership 2025 Fast Casual Franchise 157

Restaurant Clicks

JUNE 3, 2021

The weather is beautiful, and we are all ready to dine outdoors in the Washington, D.C. Outdoor dining is a favorite amongst Washingtonians, and we have rounded up the leading restaurants you should try! This article includes restaurants that are diverse, and they are all outstanding. Best Outdoor Dining Restaurants in DC.

Outdoor 148

Outdoor Dine-in Reservations Front of House 148

Modern Restaurant Management

JULY 30, 2021

Participants in MyChange with SaverLife receive access to the national SaverLife platform and the opportunity to participate in national savings challenges, access financial education articles, engage in forums and accumulate redeemable points for a chance to win prizes. KFC Foundation Launches MyChange.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

The Rail

NOVEMBER 2, 2023

This article will outline the essential steps you can take to prepare for the winter , setting expectations for how the season will alter your day-to-day, and offering tips to mitigate damage. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

Culinary Cues

JUNE 14, 2022

fell in the category of “fine dining”. Now I mention these statistics because they will help to frame what the future may hold for the industry and those considering a career in kitchens and dining rooms across the country. Why would I choose to support a locally owned restaurant? The overall industry employed more than 15 million U.S.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. In the current climate, with global concerns for our environment mounting, sustainability is likely to be at the forefront of your customer’s minds. million tons annually in the U.S.,

Sustainability 122

Sustainability Menu Compost Seasonal Menu 122

Goliath Consulting

DECEMBER 6, 2020

Off-premise dining, such as take-out, curbside and delivery, have grown significantly this year as quarantines, restrictions and mandated shutdowns forced restaurant owners to look for alternative ways to cover the loss of in-dining sales. The demand for drive-thru services has also grown because of the pandemic.

2021 286

2021 Mobile Ordering Food Food Safety 286

Lavu

MAY 30, 2025

In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great dining experience. Turnover rate may be higher in fast-casual or quick-service restaurants compared to fine-dining establishments.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Modern Restaurant Management

NOVEMBER 21, 2023

In recent years, the food service industry has witnessed a growing emphasis on sustainability and energy efficiency, making it imperative for restaurant owners and managers to seek out energy consumption curtailment strategies while ensuring a pleasant and comfortable atmosphere for their patrons and staff.

Equipment 294

Equipment Outdoor Sustainability Employee Relations 294

ChowNow

FEBRUARY 28, 2025

Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Online ordering has transformed the restaurant industry, turning what was once a convenience into an absolute necessity. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

ChowNow

JULY 1, 2024

Implementing cost-saving measures not only helps in sustaining business operations but also ensures long-term success by improving financial stability and resilience. Implementing cost-saving measures not only helps in sustaining business operations but also ensures long-term success by improving financial stability and resilience.

Operations 195

Operations Food Website Management Online Ordering 195

The Restaurant Times

OCTOBER 29, 2021

Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. When it comes to food trucks, a lack of sustainability can give rise to multiple problems. Setting up a sustainable food truck is, therefore, a new concept. . 7 Ways To Set Up A Sustainable Food Truck.

Food Truck 97

Food Truck Sustainability 2021 Food 97

Modern Restaurant Management

APRIL 2, 2020

Funds will be available to restaurant employees who can demonstrate that they: Worked on a part- or full-time basis in the restaurant industry for at least 90 days during the past year. Had a primary source of income in the restaurant industry for the last year. Experienced a decrease in wages or loss of job on or after March 10, 2020.

Employee Relations 517

Employee Relations Healthcare Online Ordering Customer Service 517

Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. This was largely due to a favorable shift in the Thanksgiving holiday. Same-store sales growth was 1.6 percentage points.”

2019 323

2019 Compost Mobile Ordering Online Ordering 323

Apicbase

FEBRUARY 17, 2023

Who can imagine the restaurant industry today without off-premise dining options like delivery, takeaway, curbside pickup, ghost kitchens, and drive-thru? It’s safe to say that off-premise dining has become an essential part of consumers’ lifestyles and a massive driver of industry growth. The reason is simple.

Dine-in 98

Dine-in Online Ordering Delivery Food Order 98

EATER

JANUARY 23, 2023

These articles tell us that as margins shrink due to inflation, pastry chefs are out of a job or left searching for more secure jobs in other industries. When I began baking professionally, the pastry cook trajectory was rather straightforward — you put in your time working in fine dining and worked your way up to pastry chef.

Restaurant Law 264

Restaurant Law Back of House Small Business 2009 264

Perfect Daily Grind

AUGUST 1, 2022

In this article, he explores how China’s zero-Covid policy has affected Shanghai’s coffee industry, as well as how the sector is looking to regain its economic footing. You may also like our article on how coffee shops can draw customers back after Covid-19. He has been working in the Chinese coffee industry since 2015.

2022 167

2022 Café Article Customer Service 167

Goliath Consulting

FEBRUARY 25, 2020

Gen Z diners are going to use phones as part of their dining experience. One article in the Society for Human Resource Management addressed a slightly different need—to feel connected—as a Gen Z trait (10). But what about Gen Z, the so-called digital generation? Here are some ideas to get started: Make it convenient.

Social Media 210

Social Media Consumer Goods Loyalty Program Customer Service 210

MBB Hospitality

DECEMBER 22, 2024

This article explores how online ordering is advancing and highlights the key concerns for businesses aiming to stay competitive. Pandemic Acceleration COVID-19 restrictions led to a surge in online ordering as dine-in options were limited. According to a report by Statista , the online food delivery market in the U.S.

Online Ordering 52

Online Ordering Ordering Front of House Customer Service 52

Future Food

OCTOBER 20, 2020

Melbourne based dining barriers to meet covid safe requirements (Image via Facebook). Covid Safe Dining Outdoors at Entrecôte Parisian Steak House, Melbourne. Just as importantly, and with the relaxation of dining restrictions, there is a limit to how much delivery we would ideally like to have.

2022 145

2022 Design Food Back of House 145

The Rail

AUGUST 14, 2024

This article explores various strategies to ensure your restaurant thrives during renovations. Understand the Pop-Up Concept Pop-up restaurants are temporary dining establishments. A clear financial plan helps ensure your pop-up is profitable and sustainable. It simplifies operations and allows you to showcase your best dishes.

Social Media 130

Social Media Seasonal Menu Customer Experience Customer Service 130

Cheetah

JUNE 14, 2021

If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry. Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery.

BOH 148

BOH Back of House Front of House Employee Relations 148