Modern Restaurant Management

SEPTEMBER 27, 2023

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent year-over-year at fine dining and 3.53

Fast Casual 494

Fast Casual Fine Dining Employee Relations Customer Service 494

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. Running a restaurant is a balancing act. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 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. Enabling Flexible Ordering. Flexible ordering has become an expectation for restaurant customers – from fine dining to quick service.

Mobile Ordering 494

Mobile Ordering Online Ordering Front of House Customer Experience 494

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.

Training 195

Training Kitchen Safety Food Safety Customer Service 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? Time Management: 80% of tasks completed often come from 20% of the effort. Thats huge!

2025 195

2025 Loyalty Program Operations Email Marketing 195

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.

2021 564

2021 Marketing Food Safety Back of House 564

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. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 540

Mobile Ordering Front of House Customer Service Customer Experience 540

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.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

ChowNow

APRIL 11, 2025

From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

ChowNow

MARCH 14, 2025

If you want to increase order volume for your restaurant, focusing on online takeout and delivery is key. Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. But growing online order volume isnt always easy. Make mobile-friendliness a top priority.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Modern Restaurant Management

AUGUST 25, 2020

Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more. In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. Architectural Considerations in HVAC. All help with reducing the spread of viruses.

Design 532

Design Guest Recovery Consumer Goods Fine Dining 532

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 475

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 475

ChowNow

MAY 16, 2025

A great dining experience starts long before someone walks through your door. If your site is clunky, hard to navigate, or missing basic features like a prominent online ordering button, your potential customer will bounce because diners have little to no tolerance for friction or confusion when theyre looking for food.

Mobile Ordering 195

Mobile Ordering Loyalty Program Online Ordering Download 195

Modern Restaurant Management

MARCH 16, 2021

Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual. environments and are now seen everywhere from fine dining to counter service and everywhere in between. Mark Hoefer, General Manager, Le Bilboquet Atlanta.

Fast Casual 391

Fast Casual Front of House Fine Dining Mobile Ordering 391

Modern Restaurant Management

APRIL 11, 2024

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

2024 474

2024 Customer Experience Compost Loyalty Program 474

Modern Restaurant Management

OCTOBER 24, 2024

These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. AI usage has also skyrocketed, primarily in the back-of-house.

2025 221

2025 Loyalty Program 2024 Back of House 221

Modern Restaurant Management

AUGUST 16, 2023

Many food and beverage establishments have seen success with technology — such as contactless options, automation to support changing workforces and innovative customer loyalty strategies — in their endeavors to meet the demand for safer and more convenient dining experiences. Gone are the days of cash-only transactions.

Loyalty Program 419

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 419

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 495

2020 Mobile Ordering Loyalty Program Food Safety 495

The Rail

DECEMBER 2, 2024

As customers increasingly turn to online ordering for convenience and safety, restaurants must adapt to stay competitive. The global online food delivery market size was valued at USD 221.65 Real-time order tracking. Admin Panel : Order management system to track and manage orders in real time.

Delivery 147

Delivery Food Loyalty Program Food Order 147

ChowNow

MARCH 27, 2025

One way to offset costs and give you more breathing room for pricing is by encouraging guests to place orders through direct website ordering. This allows you to avoid paying the 25-30% third-party commission fees and keep more revenue in-house. If thats not enough to cover the bills, your menu pricing may need an adjustment.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

JUNE 30, 2023

Further Optimize Delivery, Takeout and Curbside Experiences Many QSRs already relieve congested drive-thrus with distinct lines or protocols for call-ahead orders and third-party pickups. One of our clients, a well-known QSR legacy brand, added an express drive-thru lane for customers ordering ahead on the brand’s app.

Operations 450

Operations Mobile Ordering Customer Experience Online Ordering 450

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off.

2022 540

2022 Mobile Ordering Guest Recovery Point of Sale 540

Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. With restaurant dining rooms closing unexpectedly and inconsistently from market to market, the industry realized the ability to communicate frequently and rapidly to their customers is critical. Here are their responses.

2020 452

2020 Online Ordering Customer Experience Point of Sale 452

SpotOn

JANUARY 14, 2025

  “Back in the day, you were served a restorative—a soup made from barley and onion with beer or whatever herbs you had at the time,” says Gordon. To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. ” Renee Gordon is no historian.

Front of House 98

Front of House Operations Back of House Seasonal Menu 98

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding.

Serving 519

Serving White Paper Food Recycling 519

7 Shifts

AUGUST 12, 2020

Before you get any ideas of a cheesy radio spot, take a step back and look at the bigger picture. So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

7 Shifts

JULY 12, 2024

By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Let’s explore what this number means, how you can calculate it, what the average margin is for different types of restaurants, and the factors that can affect low profit margins.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

JUNE 1, 2020

In New York, California and Illinois, even as the on-premise space remains closed (for in-outlet dining/drinking), sales velocity continues to improve week-over-week, as both the market and consumers continue to adapt to the new trading style. Consumer demand is strong in states that have started reopening to dine-in.

2020 326

2020 Food Safety Online Ordering Point of Sale 326

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Review mentions of “Back-owned” (and related terms) also skyrocketed, up 426 percent, as people look to support and surface these businesses to the community.

2020 451

2020 Travel Food Safety Consumer Goods 451

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.”

2024 296

2024 Mobile Ordering White Paper Food Order 296

Modern Restaurant Management

DECEMBER 19, 2023

This past year has shown us the invaluable difference that a warm and welcoming dining experience can make for customers, who are increasingly choosing establishments that go the extra mile in offering hospitality. Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry.

2023 296

2023 Front of House Customer Experience Customer Service 296

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Fine and Family Dining Hurt by Holiday Shift. Holiday Traffic Not Enough. Same-store sales growth was 1.6

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” ” While Ono’s food truck is powered by complex technology, ordering an Ono Blend is simple. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

FEBRUARY 1, 2022

Telly Justice and Camille Lindsley are creating a blueprint for fine dining’s queer future with their upcoming New York City opening, HAGS The dining room at 163 First Avenue in New York’s East Village is barely big enough to fit two people standing side by side.

Fine Dining 246

Fine Dining Front of House Dietary Restrictions Back of House 246

Modern Restaurant Management

DECEMBER 27, 2019

This edition of MRM News Bites features NCR, Bloom Intelligence, The American Food Association, The Dinex Group, Performance Food Group Company, Appetize and Restaurant365, Snackpass, PAR Technology, Net Element, Sensory, GRIF, Picnic and El Pollo Loco. NCR Acquires Zynstra. NCR Corporation acquired U.K.-based

Mobile Ordering 309

Mobile Ordering Customer Service Point of Sale Customer Experience 309

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar 388

Bar Cash Management Loyalty Program Point of Sale 388