Modern Restaurant Management

MAY 18, 2020

launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. : MRM Restaurant Survival Guide Updates , COVID-19 Resources for Restaurants , PPP Part Two and More News Restaurants Need to Know Now and Restaurant Reopening Resources. Click here to view the application and instructions. US Foods Holding Corp.

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Front of House Back of House Online Ordering Kitchen Safety 520

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.

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Technology Front of House Back of House Online Ordering 558

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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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.

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Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

JUNE 23, 2020

The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful. And this will take some time.

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Back of House Front of House Kitchen Safety Online Ordering 568

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.

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Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

MARCH 25, 2021

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

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Mobile Ordering Online Ordering Small Business Customer Experience 614

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. Optimize Your Restaurants Online Presence Your restaurants online presence is often the first touch point for potential guests, so make it count.

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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.

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Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

FEBRUARY 12, 2025

Today, customers rely on Google searches, online reviews, and social media to decide where to eat. People want convenience, transparency, and a connection to the brands they support, and that starts with how you market your restaurant online. Heres why ignoring restaurant marketing in 2025 is a mistake you cant afford to make: 1.

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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. That system needs access to the internet in order to keep functioning. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.

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Modern Restaurant Management

MARCH 23, 2020

You can capitalize on peoples’ cabin fever during this time of self quarantine by promoting your order pickup services. Try offering free curbside pickup for all orders placed directly through your establishment, saving the cost of third-party services. This idea can be applied to dine-in, pickup, and delivery orders.

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Marketing Back of House Employee Relations Social Media 507

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]

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Seating Back of House 2025 Presentation 232

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. Taking Orders with Artificial Intelligence.

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Front of House Back of House Online Ordering Food Order 528

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. “Online ordering, whether through our own app or third party providers, continues to grow by leaps and bounds. Fanchisees also told them what they wanted in terms of booths versus customizable tables. "Our

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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.

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Back of House Outdoor 2021 Healthcare 539

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

ChowNow

JANUARY 23, 2025

You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? But first, why is customer retention such a big deal? Thats huge!

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Modern Restaurant Management

OCTOBER 27, 2022

Here are some examples of how connectivity technologies are helping QSR brands, like Dunkin’, connect with customers and redefine the dining experience. Enabling Flexible Ordering. Flexible ordering has become an expectation for restaurant customers – from fine dining to quick service.

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Mobile Ordering Online Ordering Front of House Customer Experience 492

ChowNow

FEBRUARY 13, 2025

Is online ordering inefficient? Experiencing over-ordering or last-minute shortages? Experiencing over-ordering or last-minute shortages? Are you aiming to speed up service, cut labor costs, or increase online sales? But first, lets look at how to choose the right technology for your restaurant. Set clear goals.

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2025 Technology Loyalty Program Mobile Ordering 195

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.,

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Front of House Loyalty Program Back of House Training 576

ChowNow

MARCH 28, 2025

It allows AI to understand and respond to human language, which is how virtual assistants can answer customer questions or take online orders. More than you think. While the tech behind it might sound complex, the actual applications of AI in restaurants are surprisingly down-to-earthand, in many cases, incredibly practical.

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Front of House Back of House Online Ordering Email Marketing 195

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.

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Sustainability Sourcing Consumer Goods Seasonal Menu 328

Modern Restaurant Management

MARCH 11, 2022

As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. There are several related practices that I think we’re going to see prevail as dining brands look for innovative ways to not just survive but thrive.

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2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Henry is ready to order some dinner. He visits your restaurant’s app and orders his favorite dish on the menu. He receives an estimated wait time for his order of 45 minutes. He’s then directed to numbered cubbies and finds his order waiting in the indicated cubby.

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Technology Front of House Back of House Point of Sale 508

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

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Modern Restaurant Management

OCTOBER 20, 2020

Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Growth for most, after all, isn’t walking through the front door, it’s coming in online.

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Front of House Kitchen Safety Food Back of House 508

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.

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2021 Marketing Food Safety Back of House 563

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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ChowNow

MARCH 20, 2025

A single missteplike a delayed order or a system glitchcan throw off an entire shift. Whether theyre grabbing takeout, dining in, or ordering delivery, diners dont have patience for long waits or clunky systems. The easier it is for customers to place orders and receive their food, the smoother operations run. The result?

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Operations Online Ordering Customer Service Customer Experience 195

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.

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Fast Casual Food Point of Sale Mobile Ordering 251

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. According to founder Noah Glass of Olo , online orders on their platform doubled each year from 2017 to 2019 — before the pandemic.

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Front of House Online Ordering Back of House Customer Service 406

ChowNow

FEBRUARY 13, 2025

77% of diners look at a restaurants website before going out to eat or ordering takeout or delivery. If you dont have a website, that means over three-quarters of the people near your restaurantyour potential customerswill never come in or place an order because they have no way to find you when theyre looking for a place to eat.

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Social Media Online Ordering SEO Email Marketing 195

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. Automated solutions like call-in waiting, online bookings, etc.,

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Modern Restaurant Management

MARCH 12, 2021

Restaurants have made great strides in the digital realm—from contactless payments to online ordering—but 32 percent of them feel like they could add to their technology stack to optimize operations. Gives front-of-house teams the resources to provide better customer service. The real money is with repeat business.

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Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

MARCH 11, 2025

Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." 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.

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Front of House Loyalty Program Recruiting Customer Experience 221

ChowNow

FEBRUARY 21, 2025

Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. Beyond mobile ordering, restaurant apps support operations in ways that were never available before. The restaurant industry is going mobile, and restaurant apps are at the center of this transformation.

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