ChowNow

MAY 9, 2025

This doesnt mean cutting corners and sacrificing the customer experience; its about knowing where your money is going, spotting leaks early, and fine-tuning whats already working. 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.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 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

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society.

Fine Dining 493

Fine Dining Technology Front of House Seminar 493

Modern Restaurant Management

MAY 22, 2025

The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. Functional Design Elements While aesthetic considerations remain important, functional design elements directly impact operational efficiency.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. This leads to the abnormally high turnover rate most operators experience today.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JUNE 30, 2023

Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. ” This was both a technology and operational fail due to lack of proper testing/QA and employee training. It’s not enough just to contain it for transport.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

APRIL 9, 2024

In fact, 45 percent of restaurant operators expect competition to be more intense than last year. 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. So, what’s the solution?

2024 508

2024 Front of House Mobile Ordering Back of House 508

Modern Restaurant Management

OCTOBER 27, 2022

The last couple of years have proven that digital experiences will continue to play a central role for quick-service restaurant (QSR) operators. 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.

Mobile Ordering 492

Mobile Ordering Online Ordering Front of House Customer Experience 492

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 493

Fast Casual Fine Dining Employee Relations Customer Service 493

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 563

2021 Marketing Food Safety Back of House 563

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

FEBRUARY 7, 2023

Offering increased visibility for brands and expanding the pool of customers restaurants are able to reach, the dynamic services these apps provide are essential for owners and operators competing for relevance and market share in a rapidly shifting landscape of business models utilizing SaaS technology.

Delivery 492

Delivery Front of House Back of House Fine Dining 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. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Front of House Government 221

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 Customer Service Food Safety 195

Modern Restaurant Management

DECEMBER 16, 2021

Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Rely on Technology to Increase Operational Efficiency.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

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 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

AUGUST 16, 2021

Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. They visited her every day until she was able to come back to work. Imagine you have a restaurant that seats 120 and you have only one bartender and one server to handle the front-of-the-house.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Modern Restaurant Management

OCTOBER 13, 2022

But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation. Recent surveys are showing the vast majority of Americans have been cutting back on dining out. Adopt In-House Technology to Improve Service and Reduce Errors.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. By doing so, they can pave the way for a rewarding culinary journey in the year ahead.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

MAY 27, 2024

What can restaurant operators do to attract and retain talent for the busy season ahead? She previously spent three years as an executive recruiter for restaurants, and her recruitment experience varies from fast food chains to fine dining, and for roles ranging front of house, back of house and management.

Recruiting 474

Recruiting Front of House Back of House Hiring 474

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

ChowNow

MARCH 13, 2025

Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is. A centralized system that pulls in orders from every platform, streamlines operations, and eliminates the need for multiple screens and logins? Are delivery prices aligned with in-house costs?

Delivery 195

Delivery Food Food Order Customer Service 195

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? 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 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

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 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

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 531

Design Guest Recovery Consumer Goods Fine Dining 531

ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

ChowNow

APRIL 11, 2025

Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. 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

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. This restaurant was their house, and they had a handle on how the house was doing. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474

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. The annual report surveys 600 independent full-service restaurant (FSR) owners and operators from across the U.S.,

2025 221

2025 Loyalty Program 2024 Back of House 221

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. That said, maximizing restaurant operations and efficiency is an important part of our work.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

Modern Restaurant Management

JULY 10, 2024

If these folks were going to a friend’s house they wouldn’t think of taking a plate, a mug or a picture off the wall. A decade passed before the person sent it back, along with an anonymous note of apology. And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. Roosevelt.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

Modern Restaurant Management

OCTOBER 7, 2024

More interesting for the dining public on this issue is how restaurants will rely more on premade products in 2025, which have almost zero waste and will help lower labor costs (fewer employees needed to make the products from scratch). History will show that COVID was the line of demarcation for the hospitality industry in the 21st century.

2025 474

2025 Loyalty Program Waste Compost 474

Culinary Cues

JANUARY 20, 2024

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

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

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. Tip pooling.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Ironically, there is always room to be great and there is plenty of room to be mediocre.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449