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

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 282

Loyalty Program Mobile Ordering Customer Experience Customer Service 282

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

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

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. . | Perkins and Huddle House are classics of the family-dining genre.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

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

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. Therefore, restaurant operators are embracing guest-focused technologies within their restaurants, such as kiosks and mobile devices to serve their guests at a safe distance.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

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

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 263

Hotels Seasonal Menu Back of House Small Business 263

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

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

OCTOBER 23, 2024

There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options. 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. . Versatility: They are essentially a blank canvas.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. 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.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

JANUARY 27, 2025

Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises. Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises.

Food Supply 300

Food Supply Social Media Food Order Take-out 300

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. Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

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

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.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

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.

Training 276

Training Food Travel Social Media 276

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 327

Sustainability Sourcing Consumer Goods Seasonal Menu 327

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.

Bar 449

Bar Operations Back of House Front of House 449

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. With our partnerships, we’ve had the opportunity to create, pilot, and implement more automated solutions that are ideal to serve the needs of our partners. Across the U.S.,

2023 471

2023 Front of House Back of House 2022 471

Modern Restaurant Management

AUGUST 25, 2020

Mechanical systems should be designed to enhance the Indoor Air Quality (IAQ) of the spaces they serve. Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more. Architectural Considerations in HVAC.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

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

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

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

APRIL 7, 2021

A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers.

Kitchen Safety 423

Kitchen Safety Food Safety Front of House Back of House 423

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

NOVEMBER 15, 2021

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. Automation technologies can improve back of house operations as well. Streamline Employee Onboarding and Training.

Training 489

Training Front of House Food Safety Back of House 489

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

FEBRUARY 12, 2025

Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.

2025 195

2025 Marketing Email Marketing Operations 195

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. Flexible ordering has become an expectation for restaurant customers – from fine dining to quick service. Easing Customer and Employee Friction. Enabling Flexible Ordering.

Mobile Ordering 492

Mobile Ordering Online Ordering Front of House Customer Experience 492

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

OCTOBER 7, 2021

As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. Organizing and preparing dishes does not come easy—there is a lot of data and information tracking involved to make sure the correct dish is served to the right person.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

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

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

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

OCTOBER 30, 2020

At the onset of the pandemic, around two thirds of all restaurant employees were displaced , with many restaurants pivoting to off-premise dining to survive. Likewise, you can use a recipe viewer to do much the same, which serves as quality control and a training tool. Before global lockdowns, the U.S. The Investment. Tech Trainers.

Front of House 493

Front of House Back of House Point of Sale Technology 493