Modern Restaurant Management

JANUARY 24, 2022

Yes, the importance of a good customer experience has always been key. Ensuring guests experience true hospitality is tantamount to running a successful restaurant. However, between staffing shortages, high customer expectations, and pent-up demand due to the ever-in-flux restaurant landscape, it’s more integral than ever before.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. And according to Technomic, Inc.,

Front of House 576

Front of House Loyalty Program Back of House Training 576

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. Take a busy corner café, for instance. The result?

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

JUNE 12, 2025

Third-party apps have become so entrenched in consumer habits that many operators worry it’s no longer even worth trying to offer delivery on their own. Building Consumer Trust in Restaurant Delivery The gap between intention and action is rooted in trust. Others worry about how smooth the experience will be.

Delivery 251

Delivery Customer Experience Mobile Ordering Food Order 251

Modern Restaurant Management

JUNE 2, 2022

As consumers continue to feel a greater sense of normalcy, many pandemic-related concerns have started to subside. If services such as mobile ordering are here to stay, it’s important to understand the role they play in the relationship between brands and consumers. Set the Bar. Stay Connected. Strengthen Customer Retention.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

EATER

OCTOBER 21, 2024

Restaurants hoping to make a positive impact on the climate face an enduring challenge: selling their ambitious goals to diners simply looking to have a good time This story was produced in partnership with Civil Eats. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.

Sustainability 326

Sustainability Sourcing Consumer Goods Seasonal Menu 326

EATER

OCTOBER 15, 2024

As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. They also use 15 percent of the water consumed by commercial buildings in the U.S., “Community, environment. It’s part of my DNA. Food service buildings in the U.S.,

Compost 284

Compost Food Equipment Waste 284

Modern Restaurant Management

FEBRUARY 17, 2020

But with the rise of services like DoorDash, GrubHub and Caviar, good food — some of it from Michelin-starred chefs — is only a click away. When consumers can get great food delivered in less than an hour, restaurants must deliver a differentiated experience that makes going out worth the effort.

Customer Experience 495

Customer Experience Front of House Back of House Consumer Goods 495

7 Shifts

NOVEMBER 25, 2024

A busy staff means productive staff, which is good for business. 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.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JANUARY 20, 2021

Consumer demands have also caused a shortage of certain items, especially meats. It’s a good idea, as a restauranteur, to know where your food is coming from and how it was cared for. You can also cut back on waste by simplifying your menu. A Sustainable Supply Chain. Using biodegradable packaging. Quite a bit.

Sustainability 537

Sustainability Food Supply Front of House Transportation 537

Modern Restaurant Management

DECEMBER 29, 2022

Labor will not go back to pre-pandemic levels and controlling labor costs will be crucial to maintaining profitability. Operators will continue incentivizing in-house delivery and in-app purchases. Bringing delivery back in house as much as possible is also a priority for many brands.

2023 531

2023 Technology Back of House Customer Experience 531

Modern Restaurant Management

JULY 13, 2020

While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. Here are three new things consumers expect: Consumers Expect to Dine in the Way They’re Most Comfortable. Consumers Expect Their Health and Safety to be Your First Priority.

Food Safety 539

Food Safety Consumer Goods Hiring Customer Service 539

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. Good mechanical design starts with ventilation, filtration and proper airflow relation.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

JUNE 15, 2021

While what consumers eat won’t change, post-COVID-19, how they will get it will. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Inventory stock changed significantly.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 23, 2020

With each delivery and/or pickup order it’s a good idea to include a coupon or gift card that can be used in the future only during a dine-in visit. Although not all your regular customers may be walking through your doors to dine, you can still add value and stay connected with your consumer base in other creative ways.

Marketing 507

Marketing Back of House Employee Relations Social Media 507

Modern Restaurant Management

MARCH 11, 2025

When the pandemic shifted consumer behavior overnight, off-premise became mission-critical, and at Olo, we were grateful to support restaurants as they navigated unprecedented challenges. . Now that need is less, so I'm finding other ways to help my neighbors, who have been so good to me all these years.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

DECEMBER 17, 2020

The good news is that with the recent announcement of three vaccine trials that are up to 95-percent effective, the light at the end of the tunnel is becoming more apparent. 2020 has been a challenging year for restaurants and hospitality professionals to say the least.

Back of House 539

Back of House Outdoor Healthcare Government 539

Modern Restaurant Management

DECEMBER 6, 2022

The rising cost of goods and services has given some consumers pause over how much gratuity they are willing to leave at restaurants. The Consumer Price Index for September shows an 8.5 The labor shortage is not only being felt by restaurant owners and back of house workers. percent in the second quarter of 2022.

Back of House 473

Back of House Customer Experience Point of Sale Consumer Goods 473

Modern Restaurant Management

DECEMBER 30, 2020

We have watched as the pandemic has gutted the economy, altered consumer behavior, and destroyed longstanding businesses essentially overnight. Put a plan in place now and you’ll be ready to execute the minute you’re back in the game. Be Transparent About Safety. Be Transparent About Safety. Think Beyond Your Four Walls.

2021 563

2021 Marketing Food Safety Back of House 563

EATER

OCTOBER 24, 2024

Lille Allen/Eater Rice Krispies treats are an American icon, yes, but that doesn’t mean they’re inherently good As a child of 1980s and 1990s America, I am a member of the Rice Krispies Treats generation. I am fully aware that this hot take will make me no friends. Day’s Marshmallow Squares recipe was a hit.

Back of House 301

Back of House 2007 2009 Consumer Goods 301

Modern Restaurant Management

DECEMBER 18, 2023

It’s the perfect time to look back on a few things we learned in 2023 – based on recent survey data from our restaurant partners – as well as what we predict for the industry in 2024. A new year brings new beginnings and opportunities for transformation in the restaurant industry.

2024 506

2024 2023 Back of House 2022 506

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.

Back of House 271

Back of House Uniforms Take-out Consumer Goods 271

Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Do you employ alternatives to wheat flour to prepare gluten-free baked goods and pizza dough? If so, what are they?

Training 449

Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

MARCH 17, 2025

Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. This makes business tight causing a hard look at any extra costs. There are many areas where we have seen food service operators benefit!

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

Modern Restaurant Management

FEBRUARY 1, 2022

While the restaurant and foodservice industry added back 1.7M While the restaurant and foodservice industry added back 1.7M Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. million by the end of 2022.

2022 518

2022 2030 Food Supply Recruiting 518

Modern Restaurant Management

MARCH 11, 2022

As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. The increased cost of goods due to supply chain issues and economic inflation is causing brands to look for other ways to increase margins. Increased Emphasis on Online Ordering.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

MAY 18, 2020

Addition of a new exemption from the loan forgiveness reduction for borrowers who have made a good-faith, written offer to rehire workers that was declined. The form and instructions inform borrowers how to apply for forgiveness of their PPP loans, consistent with the Coronavirus Aid, Relief, and Economic Security Act (CARES Act).

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. By Joe Guszkowski on Jun.

Fast Casual 184

Fast Casual Front of House Back of House Leadership 184

Modern Restaurant Management

APRIL 29, 2020

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. How did you get the idea to contribute your food to hospitals?

Social Media 474

Social Media Front of House Back of House Fast Casual 474

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. In early 2020 our team canvassed menus across the United States.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

SEPTEMBER 30, 2024

Consumer demands are changing at a rapid rate. Better Order Accuracy Equals More Satisfied Customers If a customer has a good experience at a restaurant, it will influence their decision to return. Data shows that order accuracy , fueled by improving technology, received top marks from satisfied consumers.

2025 450

2025 Fast Casual Food Customer Experience 450

Restaurant Business

JUNE 13, 2025

By Heather Lalley on Jun. 13, 2025 Facebook Twitter LinkedIn Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes. Photo: Shutterstock Welcome to Restaurant Business’ Week in Review for the week of June 9, 2025. Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes. Sign up here.

Operations 224

Operations Leadership 2025 Fast Casual 224

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

MARCH 31, 2022

After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Down the line, menus will become practically customized to the individual consumer. There are also more elevated analytics available that allow for a greater understanding of QSR consumer behavior. Every minute!

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

ChowNow

FEBRUARY 12, 2025

Consumer behavior is constantly evolving. Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. Thats why a strong marketing strategy is the key to staying ahead.

2025 195

2025 Marketing Email Marketing Operations 195

Restaurant Business

JUNE 27, 2025

She’s a former New Yorker and he’s originally from New Jersey, and there just weren’t a lot of good bagel shops near their home in Central Florida. She’s a former New Yorker and he’s originally from New Jersey, and there just weren’t a lot of good bagel shops near their home in Central Florida. By Lisa Jennings on Jun. So he did.

Fast Casual 173

Fast Casual Franchise Franchising Leadership 173

Modern Restaurant Management

OCTOBER 24, 2024

These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet.

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Certification Fast Casual Government Front of House 221