Modern Restaurant Management

APRIL 7, 2025

A customer in Miami should bite into the same perfectly seasoned burger that delights diners in Seattle. The 2024 State of the Restaurant Industry report revealed that 22 percent of restaurant operators plan to invest in technology like POS software, back-of-house systems, and data analytics in the near future.

Loyalty Program 283

Loyalty Program Mobile Ordering Customer Experience Customer Service 283

ChowNow

FEBRUARY 28, 2025

Prioritize a clean design, fast load times, and a seamless mobile experience since most customers will be searching from their phones. This includes hours of operation (including holiday updates), your website link, phone number, and menu. Here are two ways to make a big impact on your local SEO. Optimize your Google Business Profile.

2025 195

2025 Email Marketing Social Media Loyalty Program 195

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. Pick your event idea by looking at your: Venue size and layout Customer demographic Available resources Time of year (season) Community Write out each of these factors, and a picture will emerge of which restaurant event idea will best fit your location.

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Events Seasonal Menu Social Media Customer Experience 195

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. 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.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

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Sustainability Sourcing Consumer Goods Seasonal Menu 327

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. Should your menu move to the cloud?

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Back of House Seasonal Menu Customer Experience Fast Casual 476

Modern Restaurant Management

JANUARY 13, 2023

And now as a recession looms on the horizon, eight percent of restaurants are reportedly laying off employees heading into 2023, setting the stage for a tough season as holiday demand puts pressure on already-frustrated staff. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

Front of House 530

Front of House Back of House Online Ordering Food Order 530

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. The best restaurant-focused AI tools are designed to support staff not replace them. Theyre designed to be easy to implement and even easier to see value from.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Offer seasonal items. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Quite a bit.

Sustainability 539

Sustainability Food Supply Front of House Back of House 539

ChowNow

FEBRUARY 13, 2025

A well-designed website does more than just make a good first impression. It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. A well-designed website signals professionalism and legitimacy.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way.

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Menu Seasonal Menu Front of House Reference 482

Modern Restaurant Management

AUGUST 18, 2023

The design of the entire system is so smooth, the tables can be adjusted with dinnerware and wine glasses fully set. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. It's the tables!

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Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

JUNE 2, 2021

This new tech is not being designed to fully overtake the ordering and paying process, rather, its purpose is to augment restaurant flows, preserve meaningful guest/server interactions, improve efficiencies, and speed up the customer touchpoints like ordering and paying, when needed. But not in the way you might think.

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Back of House Customer Experience Front of House Customer Service 495

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 451

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

Technology 564

Technology Loyalty Program Fast Casual Email Marketing 564

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This includes back waiters, bus personnel, and bartenders.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.

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Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

JULY 1, 2024

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating strategic LTOs is a great way to keep customers interested each season on the brand, but it's also important to be strategic about the recipes you create.

Supplies 429

Supplies Seasonal Menu Retail Food Supply 429

7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Knowing these customer experience factors can help you create a positive and welcoming environment that will keep guests coming back for more.

Customer Experience 397

Customer Experience 2024 Online Ordering Customer Service 397

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. Table of Contents.

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Definition BOH FOH Front of House 360

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 451

2022 Food Supply Back of House Kitchen Safety 451

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

Modern Restaurant Management

MAY 12, 2022

The outlook is improving for many restaurants as COVID-19 restrictions loosen and guests make their way back to their favorite establishments. There’s a lot that happens behind the scenes to get that bottle of your secret seasoning mix into hands of your guests or onto big-box shelves. Identify the Winner on Your Menu.

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Retail Certification Seasonal Menu Insurance 451

Modern Restaurant Management

APRIL 11, 2024

For example, Chick-fil-A is debuting advanced store designs to engage new audiences, introducing two new architectural concepts. Similarly, Taco Bell Cantina is also reinventing its dining journey by offering a shareables section on its menus, showcasing local artwork, opening kitchens, and serving alcoholic drinks like twisted freezes.

2024 474

2024 Customer Experience Compost Loyalty Program 474

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. 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.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

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Kitchen Safety Loyalty Program Delivery Customer Service 516

Modern Restaurant Management

MARCH 13, 2020

So while it’s early in the season, open up patio and sidewalk space if you have it. Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup.

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Front of House Back of House Restaurant Law Food Safety 501

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2.

Food Safety 442

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 442

Modern Restaurant Management

JANUARY 8, 2024

During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 540

2024 Loyalty Program Cash Management Customer Experience 540

Modern Restaurant Management

AUGUST 5, 2020

“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. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 528

Food Safety Mobile Ordering Online Ordering Kitchen Safety 528

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

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Front of House Back of House Kitchen Safety Food Safety 370

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. The report analyzed data from more than 30,000 QSR restaurants that generated a total of 4.5 billion transactions and $67 billion in sales in 2024. labor costs at 3 percent.

Fast Casual 252

Fast Casual Food Point of Sale Mobile Ordering 252

EATER

MARCH 26, 2025

Nick Mancall-Bitel Some of the most inventive and exciting dining experiences can be found within the sharply designed interiors of the citys best hotels. Nick Mancall-Bitel Some of the most inventive and exciting dining experiences can be found within the sharply designed interiors of the citys best hotels.

Hotels 180

Hotels Book Seasonal Menu Fine Dining 180

Modern Restaurant Management

NOVEMBER 27, 2024

AI usage has also skyrocketed, primarily in the back-of-house. Ninety-five percent of those surveyed reported using some form of AI in their restaurant, with the most common being AI-assisted inventory management (35 percent), AI menu optimization (35 percent) and AI reservations/bookings (32 percent).

2025 221

2025 Loyalty Program 2024 Back of House 221

EATER

NOVEMBER 26, 2024

In addition to seasoning the bird, she makes dishes like gravy and cranberry sauce ahead of time, and also preps vegetables the night before. In addition to seasoning the bird, she makes dishes like gravy and cranberry sauce ahead of time, and also preps vegetables the night before. I love cooking for other people.

Front of House 288

Front of House Back of House Take-out Seasonal Menu 288

The Rail

FEBRUARY 12, 2025

A great restaurant stays with its patrons' hearts and brains, inspiring them to come back and suggest it to others. From furniture and decor to lighting and music, every element of the restaurant's interior design should cooperate harmonically. The surroundings should let visitors feel at ease, free, and eager about their next dinner.

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Customer Service Customer Experience Back of House Consumer Goods 130