The Restaurant Group

JANUARY 12, 2021

Restaurant Design and Layout. It’s time to think beyond cosmetic fixes like plexiglass shields between booths and come up with new approaches to overhaul restaurant design layouts so concerns about enclosed spaces and proximity to other people can be put to rest once and for all. Real-estate Opportunities .

Design 78

Design Fine Dining Fast Casual Customer Experience 78

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. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business.

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. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. SkiptheDishes.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

JUNE 20, 2022

Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. Benefits can include: Increased efficiency: Ghost kitchens are designed for efficiency with less staff, and can help restaurant owners save time and money. Table of Contents. What is a ghost kitchen? What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

Restaurant365

SEPTEMBER 21, 2021

Recognized for Innovative Solutions Positioning Restaurants for Growth. This award honors, recognizes and celebrates individuals and their organizations who are creating game-changing products and services, and demonstrate brilliance and leadership in innovation. . “I

Innovation 60

Innovation 2021 2011 Back of House 60

EATER

JANUARY 8, 2021

Three designers on the inspiration that goes into creating the bottles you reach for. Usually, we’d buy a liter of Yellow Tail or Carlo Rossi to take to house parties. As the design director of Eater, judging things on how they look is part of my job. Designer and founder of Studio MMBB. Mel Barat Bours.

Design 139

Design Book Take-out Back of House 139

The Restaurant Times

NOVEMBER 17, 2022

A well-designed floor plan is the first thing that entices your first-time visitors. A good layout is simple, friendly, and engaging, whereas a bad design may force clients to take a pledge never to return. A good layout is simple, friendly, and engaging, whereas a bad design may force clients to take a pledge never to return.

Design 52

Design Café Customer Service Outdoor 52

Modern Restaurant Management

MAY 8, 2023

Which brings us back to the restaurant industry. Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

Fast Casual 165

Fast Casual Casual Operations Consumer Goods 165

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

QSR Automations

APRIL 17, 2024

Leading the charge in this technological revolution are two of QSR Automations’ innovative products: ConnectSmart® Kitchen and Host. Together, they’re not just changing the game; they’re shaping the future of dining. This means shorter wait times for your guests and smoother operations for your kitchen staff.

Technology 52

Technology Front of House Back of House Social Media 52

The Restaurant Times

AUGUST 27, 2021

During his 22 years with Marriott, he held diverse positions, from Executive Chef and Director of Food and Beverage to Vice President of Experience Design and Regional Vice President of Food & Beverage in the Middle East & Africa. What Goes Behind Developing An Exceptional Restaurant Design Philosophy.

Design 52

Design Specials Front of House Back of House 52

Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. We advertised in local papers, supporting youth sports and wrapping our vehicles.

Marketing 197

Marketing Front of House Back of House Food Truck 197

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here. Don’t be afraid to increase price.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

QSR Automations

MAY 2, 2024

In the dynamic world of hospitality, innovation isn’t just a buzzword; it’s what keeps the industry afloat. Seamless Integration with ConnectSmart® Kitchen In any bustling bar, coordination between the front and back of house is crucial.

Social Media 64

Social Media Front of House Innovation Technology 64

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Plus, be sure to check back often as our Preferred Partner Program is growing quickly.

Front of House 78

Front of House Back of House Online Ordering Certification 78

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Plus, be sure to check back often as our Preferred Partner Program is growing quickly.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

Modern Restaurant Management

JANUARY 3, 2024

We will also continue to leverage our revamped ‘Restaurant of the Future’ model along with our advanced technology strategy and are eager for this next phase of growth for the company. We look forward to another year of serving up fresh dishes and brighter mornings to every customer with care, openness and intention.

2024 132

2024 Loyalty Program Customer Experience Customer Service 132

Modern Restaurant Management

MAY 18, 2020

“Preparing to reopen a restaurant in the face of a changing pandemic can be complex and challenging without the right resources to help guide your planning efforts,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. Click here to view the application and instructions. US Foods Holding Corp.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

Modern Restaurant Management

JANUARY 8, 2024

In 2024, the restaurant industry will witness a technological transformation driven by innovations like AI and contactless solutions, while also grappling with data privacy concerns. Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

OCTOBER 20, 2020

If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Kitchen workers usually cede the better qualities of a space to customers: Back of house isn’t known for its natural light, ergonomics, or general comfort.

Front of House 203

Front of House Kitchen Safety Food Back of House 203

Modern Restaurant Management

NOVEMBER 13, 2023

House of Representatives are seeking answers as to how some of these companies operate, and for good reason. 99-cent fee is intended to fund product investments and continue innovation in the company. These processing fees go all the way up to.99 99 cents, and are added to orders that exceed a minimum cost. It’s all so backwards.

Point of Sale 123

Point of Sale POS Back of House Customer Service 123

Modern Restaurant Management

MARCH 25, 2021

This digital innovation has been helpful for small business, with roughly 20 percent of all transaction volume for Clover restaurants running through online ordering. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.

Mobile Ordering 245

Mobile Ordering Online Ordering Small Business Customer Experience 245

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

Modern Restaurant Management

JANUARY 13, 2023

. “After 36+ years of serving innovative, California inspired cuisine, we are proud to have built an incredibly loyal and supportive CPK guest community, so we wanted to do something to show our appreciation as we kick off the new year,” said Ashley Ceraolo, SVP of Marketing at California Pizza Kitchen. A complete meal on a $5.00

2023 100

2023 Menu Seasonal Menu Back of House 100

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. Yes, ordering and payment is important.

Hospitality 230

Hospitality Ordering Front of House Customer Experience 230

Modern Restaurant Management

MAY 6, 2021

To tackle the concerns of customers and employees while focusing on business growth, restaurant owners will need to look to innovation and reimagine how they once operated. The past year ushered in some big, unprecedented changes. With strict government health lockdowns in place, dining out became a thing of the past.

Kitchen Safety 189

Kitchen Safety Guest Recovery Employee Relations Technology 189

7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. Food and menus were designed with to-go in mind. Many restaurants have begin operating on what Bruce Bell, Head of Square for Restaurants, calls a “hub-and-spoke model.” The brand is now considering franchising.

Fast Casual 195

Fast Casual 2021 Back of House Casual 195

Sante

JUNE 9, 2020

As the country faces the challenges brought on by COVID-19, two food service industry leaders join forces to revolutionize the dining experience with an innovative sous vide solution. Jon Taffer with Cuisine Solutions and CREA Team Members; Photo Credit: CSI / CREA. Therefore, he developed a menu based on the technology.

Kitchen Safety 130

Kitchen Safety Education Hotels Food Safety 130

EATER

JUNE 20, 2023

We did it twice a week, bouncing in the back on our way to the pond at the edge of our property for water. Gertrude Jekyll, a 19th-century woman who designed more than 400 gardens, once said, “A garden is a grand teacher. Charis understands this well; as a soccer player in college, they had debilitating back pain.

Back of House 131

Back of House Compost Insurance Sports 131

Restaurant365

JUNE 17, 2022

“After giving 15 minutes of their time back to customers and staff members in the traditional restaurant business, we are now also offering this to bars, food courts, fast food restaurants and festivals. . ” Back of the house finally gets its due. ” Payment is made by QR code or credit card.

Technology 78

Technology Front of House Back of House Mobile Ordering 78

7 Shifts

JANUARY 23, 2020

Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Congrats! ?? And good luck.

2020 335

2020 Hiring Cash Management Education 335

Apicbase

MAY 8, 2024

MarketMan is a versatile tool designed for restaurants of all sizes. The right restaurant management software significantly enhances efficiency and control of operating costs. MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. Who is MarketMan for?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

JUNE 6, 2022

Restaurants were unable to operate “normally” during the height of the pandemic, and many wonder if things will ever get back to “normal” for our industry again. Many operators relied on gut instinct, without a comprehensive view of their data to inform their decisions. The Demand for Transparency.

Audits 189

Audits Kitchen Safety Back of House Point of Sale 189

Embrace the Suck

MARCH 22, 2019

There are some innovative and creative ways to get new staff to come to your restaurant. While others sit back and accept the labor market as being a challenge, innovative restaurants see this as a time to stand out. You can no longer sit back, post a few help wanted ads on the internet and “hope” some people apply.

Recruiting 249

Recruiting Social Media Back of House Hiring 249

Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” Amid all this, you yourself might be asking: “Do I design for a COVID universe or do I design for the last normal? ” Worry not. Curbside Appeal.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189