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 Back of House Point of Sale 414

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

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

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

Modern Restaurant Management

MARCH 21, 2025

We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. Utilizing Technology to Combat Rising Costs and Operational Challenges PE-backed brands aren’t the only challenge independent restaurants are facing.

Technology 221

Technology Front of House Customer Service Back of House 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

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 Online Ordering 568

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Streamline Employee Onboarding and Training.

Training 489

Training Front of House Food Safety Back of House 489

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

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

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?

2024 508

2024 Mobile Ordering Front of House Back of House 508

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 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

POS 520

POS Front of House Cash Management Online Ordering 520

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. Growth for most, after all, isn’t walking through the front door, it’s coming in online. Why are they effective right now?

Front of House 508

Front of House Kitchen Safety Food Back of House 508

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.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MARCH 13, 2020

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. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

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.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

MARCH 11, 2025

Restaurant employees had to pivot and consider looking at other industries for employment, so when restaurants opened back up, some of those employees didn’t return to the restaurant industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. He also hopes to open his own someday. But its a blessing.

Social Media 290

Social Media Small Business Front of House Point of Sale 290

Modern Restaurant Management

SEPTEMBER 14, 2022

We hope you enjoy your dining experience with us. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. To get a receipt for your order, reply with Hi. What are AI and ML? Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. Now, with winter setting in, it will be even harder to keep outdoor dining a viable option in many cities.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. How do we entice them back into the workforce?"

Technology 474

Technology Front of House Back of House Healthcare 474

ChowNow

MARCH 28, 2025

Whether its through AI-powered chatbots that handle customer inquiries or advanced analytics that help you understand dining trends, AI is becoming an indispensable tool for modern restaurants. More than you think. AI isnt about replacing peopleits about making everyday tasks faster, smarter, and easier to manage.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

FEBRUARY 17, 2020

Low-key activities like this are a natural complement to casual dining and a draw for groups and families. Consumers look for a sparkling clean front of house. They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen.

Customer Experience 495

Customer Experience Front of House Back of House Consumer Goods 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?

Bar 449

Bar Operations Back of House Front of House 449

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this? The answer lies in technology.

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

Management 476

Management Management Coaching Front of House 476

Modern Restaurant Management

JUNE 8, 2020

states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings. Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Dining Room/Bar. Though a handful of U.S. Entry/Exit.

FOH 507

FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. The Restaurant Labor Shortage. How can you address the restaurant staff shortage?

Hiring 520

Hiring Front of House Recruiting Back of House 520

Modern Restaurant Management

DECEMBER 1, 2021

If you get your timing wrong there is the potential to lose customers, disrupt a positive dining experience, and fail to recoup your investment. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Your back-of-house equipment may well be long overdue for upgrades.

Front of House 507

Front of House Back of House Customer Experience Equipment 507

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

JUNE 2, 2022

But some, such as the popularity of technology enabled dining experiences, are staying strong. But, once you have the minimum requirements to satiate diners’ needs, what are the key offerings to keep them coming back for more? Set the Bar. Stay Connected.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

Modern Restaurant Management

APRIL 12, 2021

Strengthen your off-premise sales business model now to get as much benefit as possible for when dining rooms are fully re-opened and diners feel safe to come inside. The trend towards off-premise dining existed before the pandemic and has only been strengthened by the pandemic. Luckily there are a number of different business models.

Front of House 406

Front of House Online Ordering Back of House Customer Service 406

Modern Restaurant Management

MAY 7, 2020

“But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. Those measures will continue in the future.”

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

NOVEMBER 16, 2021

Today’s restaurants are expected to deliver an Amazon-like experience: know customers’ preferences and dining habits and deliver food, whether tableside or to their front doors, without delay. As such, it’s crucial for restaurants to find ways to increase efficiency and improve the dining experience.

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508