ChowNow

FEBRUARY 28, 2025

The next step to optimizing your online presence is to take advantage of SEO so more customers find you. To get started collecting Google reviews, check out our article on How to Get More Google Reviews from Customers. Here are two ways to make a big impact on your local SEO. Optimize your Google Business Profile.

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Modern Restaurant Management

JUNE 27, 2025

With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. At the same time, U.S. chain sales grew just 3.1

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Modern Restaurant Management

JUNE 6, 2025

As the industry began to get its feet back it immediately faced another unfortunate curve, the confluence of demographic trends. There are not enough workers, and for an industry with a long history of high turnover rates and seasonal fluctuations such a long running labor shortage could quickly cause things to spiral out of control.

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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?

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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? Time Management: 80% of tasks completed often come from 20% of the effort. Thats huge!

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ChowNow

JANUARY 27, 2025

sunday.gravy Pizzana Known for their elevated take on Neapolitan pizza, Pizzana has become a staple in Los Angeles dining scene with several locations throughout the city. Entire neighbourhoods have been uprooted, leaving families displaced and communities in need of urgent support. Were honored to contribute to their tireless efforts.

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Food Supply Social Media Food Order Take-out 300

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

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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?

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Modern Restaurant Management

MAY 24, 2022

The upshot to this is the new opportunity for restaurant owners to stand out from the crowd by offering a great employee experience that lets your entire team feel valued. Maybe you had a member of your waitstaff who picked up a double shift when a coworker was out sick. Organize company events. Show Some Love! Communicate.

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ChowNow

JUNE 12, 2025

And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order. Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon.

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Modern Restaurant Management

JANUARY 26, 2022

Holidays provide restaurants with the opportunity to capitalize on the special moment by offering specials, events, and so much more exclusive to the holiday. With delectable pre-selected courses, the meal can feel more upscale and thus create an event that feels more special and memorable. Host a Party or Event. Throw a party!

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Modern Restaurant Management

JUNE 28, 2022

The service robots operate at two levels of intelligence- from delivering food to taking care of consumer’s queries. The company's robots are designed to perform tasks, such as delivering food and drinks to customers at hotels and airport lounges, handling check-in and check-out services at hotels, and even carrying luggage.

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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. The restaurant sector is poised for a seismic shift as AI integration takes center stage.

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Modern Restaurant Management

DECEMBER 1, 2021

Look at what big local events are coming down the pipeline. Work with your contractors to create a timetable taking these elements into account. This can also be a wise approach if you can’t extend your finances to take care of a full renovation in one go. Your back-of-house equipment may well be long overdue for upgrades.

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Front of House Back of House Customer Experience Equipment 507

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. I have very fond memories of walking the streets of St. That was it! Those four or five employees were like family.

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Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

FEBRUARY 23, 2021

I’ve thought a lot about the lessons he taught me during the challenges of the past year, as well as countless other times when world events have shaken the hospitality industry to its core. Here are five I’ve come back to again and again. Never Take Advantage of the Guest. franchisees. Support Your Staff.

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Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. If your operations are spread out geographically, or you’re trying to eke out a bit of efficiency, the answer may be Yes. Cuisine and Concept.

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Modern Restaurant Management

JANUARY 3, 2024

We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive. 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. Let’s look at two examples.

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Modern Restaurant Management

MARCH 20, 2020

While beneficial in many ways, housing mass amounts of data leaves restaurants wide open to potential breaches — and hackers aren’t always the culprit. If you’re like me, chances are you’ve probably ordered food online or through an app at least once in the last couple of weeks.

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Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

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Modern Restaurant Management

MAY 25, 2021

At this time last year, restaurants and bars across the country went from being houses of entertainment and joy to being forced to close as part of wide-spread mandated shutdowns to stop the spread of an uncontrollable and unknown pandemic. Shock, uncertainty, and confusion took hold of our lives and businesses. The Biggest Challenges.

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Culinary Cues

DECEMBER 3, 2022

, I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. A light day in terms of events, but the restaurant is capped on reservations.

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Back of House Hotels Front of House Book 437

Restaurant Business

JUNE 13, 2025

Krispy Kreme is out of the cookie business , selling its remaining stake in Insomnia Cookies for $75 million. By Heather Lalley on Jun. 13, 2025 Facebook Twitter LinkedIn Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes. Sign up here.

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Operations Leadership 2025 Fast Casual 218

The Rail

JUNE 26, 2025

A grease-packed trap, a mineral-clogged sink or a backed-up restroom line is all it takes to halt service and trigger health code nightmares. Grease Trap Plumbing Nightmares Grease traps are built to keep fats out of the main line, yet they're also the first component you'll skip clearing out when the dinner rush hits.

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Front of House Back of House Customer Service License 130

EATER

JANUARY 30, 2025

. | Stefania Orr Whether youre planning to watch the Super Bowl or dont feel like making an elaborate dinner, a big dip with crusty bread or crackers is magic Sometimes, nothing hits the spot quite like a big bowl of dip. Regardless of whether it appears in a bread bowl, next to some lightly ( dare we say. The recipe lives on her Instagram.

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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. Inventory stock changed significantly.

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ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back.

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Marketing Social Media Email Marketing Loyalty Program 195

Perfect Daily Grind

JUNE 13, 2025

The BoP auction will take place on 6 August. 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. Top stories of the week Mon, 9 Jun – Gesha scores 98 points at 2025 BoP.

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Modern Restaurant Management

SEPTEMBER 8, 2022

Besides the obvious impact on customers, it can be extremely difficult to rebound from such an event as word spreads and casts doubt over the establishment’s reputation. Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. Traceability Is Essential.

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7 Shifts

JULY 28, 2021

Your bartender forgetting to make a drink for one of your tables or your server bringing a plate to the wrong table is all it takes to throw off the rhythm of your staff. At times, it's a civil war between your front-of-house and back-of-house teams. It's time to bust out that clipboard and write a checklist.

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Modern Restaurant Management

APRIL 29, 2021

Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly.

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Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. . "We The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. The personalization of drive-thrus began internally across many brands a few years back. Every minute!

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Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

DECEMBER 10, 2021

Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers. While you are waiting to be seated, the hostess fans out a deck of cards containing four jokers. If you pull a joker, the meal is on the house. Net result?

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Marketing SEO Front of House Website Management 567

Modern Restaurant Management

APRIL 14, 2020

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

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Online Ordering Back of House Small Business Customer Service 530

ChowNow

MAY 9, 2025

From there, well walk through the other major cost categories and share practical strategies to help you cut back without sacrificing quality or guest experience. If your average food cost percentage is too high, it can wipe out profits even when sales are strong. Are you overstaffed on slow days? Understaffed when youre slammed?

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Operations Email Marketing Food Supply Seasonal Menu 195

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The battery of cooks and service staff are the extended hands of the chef – the people who will execute a meal, an event, as it has been envisioned. Well, here we go. It is the chef’s job to set the stage.

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