Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

DECEMBER 17, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. At the same time, it can result in consumers creating more waste if they order more than they can eat.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

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.

Technology 251

Technology Mobile Ordering Front of House Back of House 251

Modern Restaurant Management

MAY 16, 2025

In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. When guest expectations are sky-high and every table turn counts, how quickly a team responds – both to guests and to each other – can significantly shape the dining experience.

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Front of House Communication Back of House Fast Casual 251

Modern Restaurant Management

DECEMBER 18, 2024

So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. For the first part, click here and for the second part, click here. Data, Data, Data.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

APRIL 7, 2025

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. It’s no secret that restaurants with more than one location depend on standardization to thrive.

Loyalty Program 283

Loyalty Program Mobile Ordering Customer Experience Customer Service 283

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.”

Food 414

Food Front of House Point of Sale Back of House 414

Modern Restaurant Management

JUNE 23, 2020

As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact. And this will take some time. Focus on the Endpoint.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

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.

Technology 221

Technology Front of House Customer Service 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.

Technology 558

Technology Front of House Back of House Online Ordering 558

EATER

APRIL 8, 2025

Another couple traveling from San Diego back home to Warren County, Ohio, brought their own food but also sometimes hit the dining car. The people who have made homemade food part of train culture tend to have ideas about self-sufficiency, food sovereignty, and going back to the land. Of course they eat the same way.

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Training Food Travel Social Media 292

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.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

DECEMBER 17, 2020

Heading into the winter months, restaurants will be challenged even further as the revenue streams that have been keeping them afloat during the summer and fall such as outdoor dining and patio seating will see fewer customers with inclement weather and colder temperatures.

Back of House 539

Back of House Outdoor Healthcare Government 539

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

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

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2024 Mobile Ordering Front of House Fast Casual 508

7 Shifts

NOVEMBER 25, 2024

There will *always *be something your staff can do to enhance a patron’s dining experience. As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. However, productivity is more easily trained than managed.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

MAY 22, 2025

Fine dining venues benefit from understated elegance through embroidered logos on professional attire, while fast-casual concepts can leverage more dynamic graphics and color palettes to reflect their energetic atmosphere. In the food service industry, branded apparel is a critical extension of your business's identity.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

OCTOBER 23, 2024

Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. . 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.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

APRIL 30, 2025

For some, breakfast is a simple, grab-and-go convenience, while others prefer to savor a dine-in brunch. 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 bars can seat up to 18 people.

Design 221

Design Front of House Seating Back of House 221

EATER

FEBRUARY 18, 2025

hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Travel around and youll be rewarded. Whats the food in Sri Lanka like?

Hotels 284

Hotels Seasonal Menu Back of House Small Business 284

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. Congratulations.

Sustainability 331

Sustainability Sourcing Consumer Goods Compost 331

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. Demand for Dining Out Isn’t Going Anywhere. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

Modern Restaurant Management

NOVEMBER 19, 2020

The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions. The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions. Are certain tables too close together?

Outdoor 558

Outdoor Technology Delivery Dine-in 558

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. With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

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.,

2023 471

2023 Front of House Back of House 2022 471

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. While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. The restaurant industry is no exception.

Food Safety 539

Food Safety Consumer Goods Hiring Customer Service 539

Modern Restaurant Management

DECEMBER 30, 2020

While there is no single answer as to how best to do so, if we look back at the pandemic’s impact thus far, it’s clear that the ability to effectively pivot offerings and communicate with your customers is critical to a restaurant’s survival. Be Transparent About Safety. Think Beyond Your Four Walls.

2021 563

2021 Marketing Food Safety Back of House 563

ChowNow

MARCH 21, 2025

On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years. Key customer factors that influence dining preferences, from demographics to behavior.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

FEBRUARY 28, 2025

Youre delivering a great dining experience, yet foot traffic remains inconsistent, online engagement is low, and new customers arent coming in as often as youd like. Are you doing all the right thingsserving amazing food, delivering top-notch service, crafting perfectly balanced drinksbut the tables still arent filling up like they should?

2025 195

2025 Email Marketing Social Media Loyalty Program 195

Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. I find myself thinking lately of terms the common man, common woman, common child.

Back of House 386

Back of House Travel Government Education 386

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Outside of off-premise options, contactless technologies can keep customers safe as they return to dine-in at restaurants. Let’s come back to Henry. Perhaps you’re a large restaurant chain that has locations all over the country? Henry is ready to order some dinner. Guest Management & Waitlist.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The past year has created many challenges for the restaurant industry. But not in the way you might think.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Modern Restaurant Management

MARCH 25, 2021

Restaurant owners understand the need for adopting digital payment options that promote contactless—or touchless—methods of payment, especially restaurants in regions with more restrictive protocols for in-person dining. Is there any resistance to contactless now? How do you see contactless payments evolving? Ellen Linardi.

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

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. Great restaurant operations dont happen by accident.

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Operations Management Management Front of House 195

Modern Restaurant Management

OCTOBER 20, 2020

With dining rooms emptying out, downtown rents increasing, and autonomous delivery right over the horizon, many operators are wondering if that Main Street location is really worth the spend. Without a dining room blocking the way, let there be light. For that reason, they must become more livable. Why are they effective right now?

Front of House 508

Front of House Kitchen Safety Food Back of House 508

EATER

MAY 28, 2025

Organize all your orders dine-in, online, and third-party and fulfill them in a flash, right from your POS. The inside space lost about 24 seats, but at the same time, we had a streetery that added back all of those seats and more. Bastille was a dinner house and very wine-forward; the check average was high. [At]

Seating 194

Seating Back of House 2025 Presentation 194

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. My staff can monitor orders from almost any location.

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Bar Operations Back of House Front of House 449