Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Archaic and revenue draining.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

OCTOBER 25, 2021

Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Plant-based proteins should not be seen as a meat substitute but rather as an additional protein source offered – aside from meat, poultry or fish.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

ChowNow

JUNE 12, 2025

The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back. Use photos, item placement, and smart labeling (for example, “guest favorite or “house specialty”) to steer attention toward high-margin menu items.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

DECEMBER 1, 2021

Look at what big local events are coming down the pipeline. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Knowing the Right Time.

Front of House 507

Front of House Back of House Customer Experience Equipment 507

Modern Restaurant Management

DECEMBER 18, 2024

The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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. Increased Emphasis on Online Ordering. The increased cost of goods due to supply chain issues and economic inflation is causing brands to look for other ways to increase margins.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Goliath Consulting

JUNE 15, 2021

And in a system as large as the US Food System, small changes produce a proportionally larger domino effect, where “one occurrence triggers a chain of subsequent events” with the potential to bring the overall structure down (1). What are causing these disruptions in the US food supply chain? Shortage of workers is one reason.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JANUARY 3, 2024

At the beginning of the year, we like talking about trends. They seem like anchors for the new year. Trends create frameworks to understand where to start and what to focus on. I want to highlight trends in restaurant promotion for 2024. To deal with it, restaurants need to offer ready-made solutions for customers. How can you achieve this?

2024 520

2024 Social Media Customer Experience Events 520

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

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

DECEMBER 10, 2021

If you pull a joker, the meal is on the house. Promoting your restaurant should start with promoting the food itself. However, too many restaurants fall into the trap of promoting items with a low food cost and high margin. Others tend to emphasize their cheaper menu options. Make sure you have high-quality pictures of these items.

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. It's the tables!

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

MARCH 11, 2025

According to Mastercard Contactless Consumer Polling, more than half of Americans are now using some form of contactless payment, and several sources state that adoption rate is accelerating amongst younger consumers. 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

ChowNow

FEBRUARY 13, 2025

Whether its the inspirational story behind why you started your restaurant, the effort that goes into each and every one of your dishes, or your commitment to standards like only using locally sourced ingredients, your website ensures your unique voice is heard. A well-designed website does more than just make a good first impression.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

MAY 8, 2023

Which brings us back to the restaurant industry. Studies show that consumers want to eat healthier and are more loyal to brands with strong sustainability practices and sourcing. Modern Market ethically sources all proteins and prepares all ingredients in-house, one of the only doing so at this scale in the industry.

Fast Casual 413

Fast Casual Casual Operations Consumer Goods 413

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 Customer Service 515

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated. Robotics are being tested at every single position in the restaurant from cooks to table service.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

NOVEMBER 27, 2024

Pain points include: Food Cost Inflation : More than a quarter (26 percent) said that food costs have been their biggest source of financial strain this year. AI usage has also skyrocketed, primarily in the back-of-house. outlining the top challenges facing the industry, alongside the emerging trends shaping it.

2025 221

2025 Loyalty Program 2024 Back of House 221

Culinary Cues

AUGUST 9, 2021

What we seem to forget sometimes is that those memorable experiences are due to a collective effort of every person involved in creating a dining event. What we seem to forget sometimes is that those memorable experiences are due to a collective effort of every person involved in creating a dining event.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Modern Restaurant Management

DECEMBER 16, 2021

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. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

OCTOBER 29, 2019

Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons. We hear frequently how innovation is a mainstay for business survival and growth. So where is the first place we look for innovation?

Innovation 364

Innovation Menu Back of House Front of House 364

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 413

Kitchen Safety Back of House Front of House Food Safety 413

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

EATER

FEBRUARY 10, 2021

The former MeMe’s Diner chef and co-owner explores whimsical recipes in his newsletter that makes cooking fun again If you were frantically searching through mentions and scrolling past videos of people making “pizza babka” a couple of weekends ago, you weren’t alone. Hunter Abrams /courtesy Bill Clark. Bill Clark whips up his viral pizza babka.

Social Media 339

Social Media Back of House Sourcing Retail 339

Modern Restaurant Management

JANUARY 8, 2024

Other advancements include: integrating data from various sources, including social media, reviews, and loyalty programs, to gain a holistic view of customer behaviour as well as as well as the implementation of real-time analytics for immediate insights into customer behaviour and preferences.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

7 Shifts

OCTOBER 31, 2022

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

MAY 12, 2022

The outlook is improving for many restaurants as COVID-19 restrictions loosen and guests make their way back to their favorite establishments. Other ways to source the key products to manufacture: What’s the most popular item on your menu—that one dish that you’re known for? The process can be a little intimidating.

Retail 450

Retail Certification Seasonal Menu Insurance 450

Modern Restaurant Management

JUNE 12, 2024

Balancing operational and guest needs involves adopting technology that makes back-end processes more efficient and improves the front-end customer experience. The report, which surveyed 127 restaurant executives across the U.S. The report, which surveyed 127 restaurant executives across the U.S.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s.

Back of House 284

Back of House Tourism Hotels Vineyard 284

EATER

DECEMBER 21, 2022

Temporary pop-ups or chef residencies, whether they’re one-night events or longer tenures in a venue not the chef’s own, allow chefs to bypass some of that gatekeeping, and to put themselves in front of a new audience, work with and learn from other chefs, and build a following, seemingly without the overhead. Dola Sun /Eater.

Fine Dining 357

Fine Dining Vineyard Front of House Seasonal Menu 357

Perfect Daily Grind

JUNE 13, 2025

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. Editor’s note Best of Panama (BoP) is always guaranteed to grab headlines, but this year’s competition was especially newsworthy. This set the precedent for future astonishing auction prices, which have since surpassed US $10,000/kg. billion in sales.

2025 91

2025 Point of Sale Café 2024 91

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

DECEMBER 8, 2023

From a front-of-house perspective, the restaurant industry is an early adopter of A.I. While front-of-house A.I. in back-of-house restaurant operations as well. How is A.I. being utilized currently in the restaurant industry? Many restaurants have announced initiatives to use A.I. the use-case doesn’t stop there.

Front of House 294

Front of House Back of House Employee Relations Supplies 294

Modern Restaurant Management

FEBRUARY 21, 2020

The event will take place at 10:00 A.M. . ” The annual event taking place in Philadelphia this year is part of a first-of-its-kind culinary tourism partnership between the James Beard Foundation and VISIT PHILADELPHIA, shining light on chefs and the region’s cuisine and culinary missions. Sushi Maki Ocean Tempura.

Brewery 350

Brewery Design Food Supply Equipment 350

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

2024 493

2024 Food Safety Fast Casual Insurance 493