Modern Restaurant Management

JUNE 14, 2022

Restaurant theft is expensive. One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. That totals between $3 and $6 billion annually. The same study found that About 75 percent of employees steal from their workplace at least once, if not repeatedly.

Point of Sale 508

Point of Sale Kitchen Safety Back of House Inventory 508

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 390

Back of House Travel Government Education 390

Modern Restaurant Management

MARCH 28, 2023

Even if just one team member understands the benefits of digital transformation, it is up to them to educate the team and get everyone on board. Digital transformation is no longer optional – it is required for restaurants to remain up to date, save costs and retain customers. Additionally, there is the fear of change.

Front of House 462

Front of House Back of House Small Business Technology 462

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

JUNE 27, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

JUNE 22, 2021

As restaurants open back up, operators are ready to hire, and in some cases, rehire, employees – but many are finding it difficult to find candidates willing to return to work, and the search for good talent is tougher than expected. Back-of-house staff will always appeal to that workforce. But there is hope.

Back of House 517

Back of House Communication Hiring Magazine 517

EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

Compost 284

Compost Food Equipment Waste 284

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

MAY 14, 2021

Most of the time, back-of-the-house food that is being tossed, isn’t because its spoiled, and often times, still perfectly edible. The EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. Composting.

Waste 527

Waste Compost Recycling Food 527

EATER

OCTOBER 24, 2024

Along with the chocolate chip cookie recipe on the back of the Toll House package, Rice Krispies Treats were among the first desserts that I, like so many other children, independently prepared in our home kitchens. I am fully aware that this hot take will make me no friends. Day’s Marshmallow Squares recipe was a hit.

Back of House 301

Back of House 2007 2009 Consumer Goods 301

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. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

Sustainability 326

Sustainability Sourcing Consumer Goods Seasonal Menu 326

Culinary Cues

JANUARY 18, 2023

Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration. The rhythm between front and back of the house is seamless, tempers are in check, and the night ends with everyone sharing fist bumps and high fives.

Back of House 468

Back of House Front of House Education Café 468

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

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

JUNE 1, 2022

Construction professionals also need to be able to educate their clients about different construction and design materials and systems. How value engineering can be a restaurant construction solution in the face of rising prices and unpredictable supply chains. Acceptable Alternatives. Talk the Talk. Work Around It.

Design 520

Design Supplies Equipment Education 520

Modern Restaurant Management

APRIL 12, 2021

Diners will come back to restaurants as it becomes safer to dine inside, but many diners are still going to demand the convenience and choice of off-premise dining. As well, your restaurant will need to create a back-end procedure for how customers are notified that their order is ready. Benefits of Off-Premise Sales.

Front of House 406

Front of House Online Ordering Back of House Customer Service 406

Culinary Cues

MAY 1, 2023

So, no matter what their journey has been like; no matter their heritage, race, gender, education level, or portfolio of beliefs – this is a business of unity in purpose. So, no matter what their journey has been like; no matter their heritage, race, gender, education level, or portfolio of beliefs – this is a business of unity in purpose.

Front of House 474

Front of House Back of House Food Order Small Business 474

Culinary Cues

MAY 28, 2022

The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication. This is where we celebrate and reflect – the place where a cook offers the most important expression of love through the creative preparation of food.

Front of House 424

Front of House Back of House Small Business Employee Relations 424

Modern Restaurant Management

MARCH 25, 2021

The need that exists today is for more awareness as to what payment experiences are available, and to educate each business regarding how they can create a better dining experience for the customer. Modern Restaurant Management (MRM) magazine interviewed Linardi about the digital restaurant experience, contactless payment and more.

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

OCTOBER 7, 2021

Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Fast forward a year later and the economy is recovering, albeit at a slow pace. Kitchen operations. Staff Management.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Here's some of their advice. Most of the same applies to the health of BOH as well.

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

JUNE 6, 2022

Restaurants were unable to operate “normally” during the height of the pandemic, and many wonder if things will ever get back to “normal” for our industry again. The auditors looked for infractions but didn’t help teams correct areas of non-compliance or educate them on how to mitigate risks.

Audits 474

Audits Kitchen Safety Back of House Point of Sale 474

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. When customers order through a third-party app, you dont get access to their contact information, making it harder to bring them back. In 2025, the US online food delivery market is expected to reach $424.9

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

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

DECEMBER 16, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Culinary Cues

OCTOBER 20, 2021

These are the people who worked their way up, failed countless times along the way, stumbled and picked themselves back up, were humble and grateful, and realized that contrary to the organization of the dictionary – work does come before success. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Modern Restaurant Management

JULY 23, 2024

When we talk about the “restaurant of the future,” labor compliance isn’t exactly the flashiest or most exciting topic to include—certainly not when juxtaposed with salad-making robots and personalized digital menus. This will give them an informed perspective on how the technology can best benefit their business.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. We all know for the longest time that the back of house employees have been underpaid for decades in the restaurant business. The restaurant industry has a wage problem.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

FOH 449

FOH BOH Food Safety Front of House 449

Culinary Cues

FEBRUARY 12, 2020

As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what? So, what can be done?

Education 394

Education Consumer Goods Training Back of House 394

Modern Restaurant Management

MARCH 29, 2023

In a people-powered industry dependent on sophisticated coordination, management strategies prioritizing mutual respect and enabling communication between the Front and Back of House can cultivate inclusive environments where relationships matter and memories are made.

Hospitality 472

Hospitality Front of House FOH Leadership 472

7 Shifts

SEPTEMBER 26, 2022

If this is something you've done, name the course(s) taken, the certification achieved, and/or the name of your educator/institution for added credibility. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Skills for Your Resume. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

APRIL 11, 2024

Back-of-house operations also offer significant technological opportunities. Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. The key lesson both establishments teach?

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

APRIL 14, 2020

The National Restaurant Association launched an industry grassroots education and engagement resource available online at RestaurantsAct.com. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

7 Shifts

FEBRUARY 13, 2023

We operate as a tip pool restaurant with equal parts shared between the back and front of the house, weighted by position and number of hours worked. It’s no secret that with a workforce mass exodus and rising minimum wages, the restaurant industry is long overdue for an overhaul of its business structure and compensation model.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). We need to embrace the good and understand the bad and the ugly. But we need to be cognizant of a primary reason for “being connected”. Try “FOOD” on for size.

Technology 418

Technology Front of House Social Media Back of House 418

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.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Seating 515