Modern Restaurant Management

DECEMBER 23, 2024

In 2025, I expect automation to keep expanding beyond back-of-house applications into more guest-facing roles. Innovative service models, such as pop-up bars with unique themes or hyper-localized menus, will keep customers coming back. As we navigate these changes, one theme stands out: innovation.

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2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

APRIL 16, 2025

" Photo by Parker Hospitality Bringing a refined twist to a nostalgic favorite Urban Hill in Salt Lake City has a tableside s’mores experience with every element made in-house. ” Newly opened House of Yoshin in Huntington, NY. "We offer tableside prosciutto carts with three different prosciuttos. .”

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Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

APRIL 16, 2025

While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line. Owners and operators need to focus on back-of-house spending to find ways to reduce expenses. One often-overlooked area is water consumption.

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Back of House Food Supply Waste Transportation 251

Modern Restaurant Management

NOVEMBER 22, 2024

This way, non-local employees can secure housing, managers have adequate time for training, and the business has ample runway to find the best employees for their needs. Restaurants added nearly 70,000 jobs this September, a sign of hope that demand will grow despite inflation-weary consumers’ pullback on restaurant spending.

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Hiring Recruiting Customer Experience Back of House 437

Modern Restaurant Management

MAY 2, 2025

Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service. Behind the scenes, digital kitchen solutions and automated inventory tracking are enhancing back-of-house efficiency.

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Technology Mobile Ordering Front of House Back of House 251

Modern Restaurant Management

MAY 16, 2025

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. After all, when teams are aligned and able to provide quality service almost instantly, guests notice, appreciate the teamwork and keep coming back.

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Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. Of all the concepts I’ve brought to life, this one stands out as my most successful.

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Social Media Book Back of House Take-out 432

Modern Restaurant Management

MAY 5, 2025

Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs.

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Operations Front of House Back of House 2025 251

EATER

DECEMBER 4, 2024

Just put the knife in the back and twist it.” “Don’t jam it in there,” he would say. Charleston, South Carolina’s oyster season starts in November. There’s no snow and no glove and scarf combinations, but for my family, this was when holiday traditions would begin. Their salinity balances the smoky and semisweet flavors of red rice.

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Modern Restaurant Management

DECEMBER 17, 2024

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

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Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MARCH 7, 2025

Tipping expectations have skyrocketed, and consumers are pushing back. Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. According to a recent Bankrate survey , nearly one in three Americans think tipping has gone too far. Timing is key.

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Tip Distribution Front of House Customer Service Back of House 251

Modern Restaurant Management

APRIL 3, 2025

It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Fortunately, the processes don't have to be complicated or time-consuming. Staff can do this at the start or end of a shift.

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Equipment Food Back of House Food Order 309

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

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Front of House Back of House Food Supply Supplies 520

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

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Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

APRIL 30, 2025

To further promote the social aspect, we’re also building bars towards the front of our new builds, rather than “old-school” counters placed in the back. The bar area may have once been the seat of last resort, but now, it’s often the most popular seat in the house. The bars can seat up to 18 people.

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Design Front of House Seating Back of House 221

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

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Technology Front of House Back of House Online Ordering 558

EATER

OCTOBER 21, 2024

Craft instant can be traced back to 2016, when two competing small-scale producers entered a market traditionally dominated by industry giants such as Folgers, Nescafé, and Starbucks. Here’s how it works: Roasters send beans to Swift, and Swift sends them back instant coffee. “We We tried a ton of them to find the best.

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Back of House SEO Uniforms 2016 306

7 Shifts

NOVEMBER 25, 2024

Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. Keeping your staff busy and happy is guaranteed to provide the feeling of fulfillment many operators in the foodservice industry don’t think about. A busy staff means productive staff, which is good for business.

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Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

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Food Front of House Back of House Point of Sale 414

Modern Restaurant Management

APRIL 22, 2025

Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

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Front of House Back of House Waste Recycling 221

Modern Restaurant Management

FEBRUARY 5, 2025

They then would haul those caddies through the back of the house and often through the parking lot to a dumpster, where they would pour the oil into a grease trap. “Being able to simplify operations for the back of house was the biggest reason I wanted to make the switch,” Neal said.

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Kitchen Safety Back of House Food Safety Technology 221

Modern Restaurant Management

OCTOBER 23, 2024

That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house. Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning.

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Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

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2023 Front of House Back of House 2022 471

Modern Restaurant Management

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Today, independent restaurants can and should tap into those same tools–without the massive corporate budget.

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Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

APRIL 1, 2025

The impact of tariffs are top of mind for many restaurant operators and a cause for anxiety. According to The Distilled Spirits of the United States (DISCUS), the most recent timeline regarding alcohol products calls for: April 2 : The U.S. April 13 : The EU’s previously imposed 25-percent tariff on American whiskeys is currently suspended.

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Bar Point of Sale Consumer Goods Back of House 282

EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. Stephanie Wu Long seafood lunches, grasshopper cocktails, and more A version of this post originally appeared in Stephanie Wus newsletter, From the Editor, a roundup of the most vital news and stories in the food world. Subscribe now.

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Back of House Food Order Book Sports 283

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. ” Mix more drinks or turn more tables?

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Bar Operations Back of House Front of House 449

Modern Restaurant Management

MAY 22, 2024

Leveraging its incredible marketing and branding efforts without having to fight with franchisees that did not invest in stores and back-of house upgrades allows new and very experienced leadership to grow organically. What should restaurant brands take away from this mega deal and the Red Lobster bankruptcy filing?

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Front of House Back of House Leadership Franchising 471

EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

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Compost Food Equipment Waste 299

Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" Each chef de partie has a role, a station, a purpose.

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Front of House Back of House FOH BOH 221

EATER

DECEMBER 5, 2024

Now, every year, just as my twins and I have finally settled back into a school-year rhythm, the holidays arrive and blow it all apart. Now, every year, just as my twins and I have finally settled back into a school-year rhythm, the holidays arrive and blow it all apart. Unabashedly. Then, I had kids. The clocks have changed.

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Back of House Uniforms Take-out Consumer Goods 279

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

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Operations Management Management Front of House 195

EATER

FEBRUARY 13, 2025

For starters, the house smelled like chemicals from all the burnt plastic and electronics in the air, and every surface was coated with a fine layer of ash. And if I never see or use something thats been shoved to the back of the fridge, this cycle of waste will continue. A lot of things feel different now.

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Front of House Back of House Waste Events 269