Modern Restaurant Management

MARCH 6, 2020

Are drive-ins back? Definitely not.) Now more than ever, restaurant employees are taking their jobs seriously—and restaurants who don't offer employees the benefits of full-time corporate jobs are already seeing higher turnover. In-N-Out Burger extends benefits to its part-time employees. Probably not.)

2020 515

2020 Coaching Front of House Customer Service 515

Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. On our first day, we had a line out the door of guests and ran out of oysters to sell. It was definitely a learning experience for myself and the rest of the team as we banded together to turn this hectic situation into a positive one.

Back of House 474

Back of House Front of House Communication FOH 474

EATER

NOVEMBER 16, 2021

In addition to figuring out how to make your Thanksgiving food fit into a suitcase and keep it at food-safe temperatures in transit, plenty of folks across the country are also trying to figure out which foods they can — and can’t — bring on an airplane. But green bean casserole is fine. What exactly constitutes a liquid, though?

Definition 274

Definition Transportation Travel Back of House 274

Modern Restaurant Management

JUNE 26, 2024

High-definition digital menu displays are a must, allowing you to showcase mouth-watering images of your offerings and update content in real time. Customers definitely don't want to see long lines and excessive wait times in the drive-thru lane. Does the payment process take too long? Is the menu difficult to read?

Seating 437

Seating Mobile Ordering Point of Sale Customer Experience 437

Modern Restaurant Management

JANUARY 26, 2022

To ensure that you’re catering to all types of customers, offer take-home meals and/or cocktails kits if possible. Not only will offering these kits increase your revenue and expand your reach, but they’ll also be easier to prepare than in-house meals. A prix fixe menu also gives off an air of elegance. Throw a party!

Social Media 563

Social Media Seasonal Menu Advertising Events 563

EATER

JUNE 9, 2025

Ripley -esque , sea-ready ice chest, and the same people who gave us the Ninja Swirl crafted one of the most expedition-worthy coolers the back of your SUV has ever seen. Here’s what the coolest coolers out there tell the world about the people who tote them. “My That’s for the Ninja FrostVault crowd.)

Back of House 314

Back of House Outdoor Design Definition 314

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. The personalization of drive-thrus began internally across many brands a few years back. Every minute!

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

APRIL 29, 2021

“Wages across the country are definitely up for the industry, in virtually every location. Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Two-thirds of new hires signing up for DailyPay.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

MAY 23, 2023

For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game. The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419

Culinary Cues

FEBRUARY 22, 2021

At least the real bad news is out of the way. Now, let’s think about the purpose of restaurants so that current and potential restaurateurs and chefs can choose the direction they want to take. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations. I know what you are thinking – WHAT!!!!

2022 477

2022 Food Truck Front of House Point of Sale 477

EATER

NOVEMBER 16, 2023

In addition to figuring out how to make your Thanksgiving food fit into a suitcase and keep it at food-safe temperatures in transit, plenty of folks across the country are also trying to figure out which foods they can — and can’t — bring on an airplane. Alyssa Nassner But green bean casserole is fine.

Definition 321

Definition Transportation Travel Back of House 321

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Rely on Technology to Increase Operational Efficiency. Enhance CX with Accelerated Contactless Adoption.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place. You want more!

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Perfect Daily Grind

MAY 25, 2025

One solution is roasting coffee in-house. Rising coffee prices have become unavoidable Over the last two years, green coffee prices have risen rapidly, with no definitive end in sight. One option is to start roasting coffee in-house, rather than relying on wholesale suppliers. lb in the weeks since.

Café 138

Café Pricing Management Management 138

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. There’s a wide range of options available that take the entire process online. It’s a necessity for building a modern and future-proof restaurant.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

APRIL 13, 2021

Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed.

Front of House 370

Front of House Point of Sale Back of House Franchise 370

Culinary Cues

NOVEMBER 22, 2022

Soul is the definition of you and the pursuit of this will always be our most important goal in life. Does that story take people back in time and allow them to think about the impact the place, building, people, and food had on who they are today? Is this poetic nonsense or is there truth in this idea of soul?

Back of House 449

Back of House Transportation Café Food Order 449

EATER

FEBRUARY 14, 2025

If weeknights are for riffing, Sunday nights are our time to go by the book, giving us a chance to test out our ample cookbook collection. We light candles, put on a themed playlist (a shrimp roll-and-Naragansett date night calls for coastal New England vibes on Spotify, for example), and take our time.

Back of House 169

Back of House Take-out Specials Reservations 169

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. Know What You Want Out of a Role—and What to Look For. If you're an employee who's unsure about what you want, seek out other members of your team with different roles. Servers have become sanitation experts. Stay Hungry.

Front of House 359

Front of House Back of House Take-out Management 359

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. AI usage has also skyrocketed, primarily in the back-of-house.

2025 221

2025 Loyalty Program 2024 Back of House 221

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Or maybe the answer just keeps shaking out in one direction.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Modern Restaurant Management

AUGUST 5, 2020

The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. . "We The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

APRIL 21, 2022

The Massachusetts restaurant and chef Ruth Wakefield deserve some credit for America’s favorite cookie, but certainly not all of it Ruth Wakefield was a highly accomplished person: a college-educated dietician, teacher, chef, and the founder and operator of Toll House Inn, one of New England’s most famous restaurants.

Back of House 261

Back of House Point of Sale Employee Relations Take-out 261

Modern Restaurant Management

NOVEMBER 13, 2023

House of Representatives are seeking answers as to how some of these companies operate, and for good reason. Sure, correspondence and updates are sent out and companies are trialing the fees with some merchants, but the processing fees ultimately upend thousands of businesses using a platform when the fees kick in.

Point of Sale 309

Point of Sale Back of House POS Customer Service 309

EATER

NOVEMBER 29, 2021

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

Back of House 284

Back of House Travel Website Management Hotels 284

7 Shifts

NOVEMBER 17, 2020

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Ask them to fill out these sections, and then give you, their manager, the form. What is a restaurant employee evaluation form?

Point of Sale 370

Point of Sale Download Communication Reference 370

EATER

SEPTEMBER 3, 2020

The shame of going out to eat during the pandemic is enough to scare people off posting their meals on Instagram, but not enough to keep them out of restaurants Last weekend I accidentally ate out for the first time since March. I know, as the pandemic trudges on, that dining out is risky, not just to myself, but to others, too.

Social Media 313

Social Media Back of House Outdoor Dine-in 313

EATER

JANUARY 28, 2021

I would take it over several highly ranked Michelin-starred restaurants that I’ve been to any day,” Tamez says. By the summer, Tamez was dining out again, alfresco, limiting his visits to just a handful of restaurants, including Uni. Consider the presentation, he says, or how the staff feels like family.

Hotels 343

Hotels Fine Dining Dine-in Front of House 343

7 Shifts

DECEMBER 2, 2022

Figuring out the concept is hard enough. The name should be the priority for those starting to build a restaurant , but the name is a huge factor you should not take lightly. Your name needs to stand out and represent what your business stands for. Table of Contents. Why your restaurant name matters. 103 Restaurant Name Ideas.

Social Media 390

Social Media Customer Experience Food Truck Back of House 390

EATER

DECEMBER 21, 2020

I am definitely not the intended audience for Eat a Peach : In 2008, I was hired as the corporate beverage director for Chang’s young empire; I held this job for seven months before I was fired without explanation. David Chang’s new memoir grapples with the white-hot fury that defined most of his career.

Front of House 364

Front of House Back of House Book 2008 364

7 Shifts

JUNE 8, 2020

Lindsay: “ Definitely making people’s day. As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Such an incredible opportunity for both personal and professional growth.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Modern Restaurant Management

AUGUST 2, 2021

With the Eviction Moratorium coming to an end on July 31st, worries are escalating about the small business owners who still can’t cover monthly rent payments and/or have back rent to pay. Rent Struggle Is Real. 35 percent of ALL small businesses in the U.S. 35 percent of ALL small businesses in the U.S. TableSafe, Inc.,

2021 450

2021 Point of Sale Equipment 2019 450

EATER

APRIL 26, 2022

It reads seamlessly enough to make you wonder why you don’t see information like this on menus or social media posts more often — especially in a dining scene in which calling out the contributions of farms, butchers, and ceramicists has become commonplace. Now, other chefs behind the scenes will get some of the spotlight.

Menu 246

Menu Back of House Front of House 2008 246