EATER

APRIL 8, 2025

Train food, Ive come to learn, is its own distinct and expansive category. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.

Training 284

Training Food Travel Social Media 284

EATER

OCTOBER 15, 2024

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. “Community, environment.

Compost 290

Compost Food Equipment Waste 290

Culinary Cues

NOVEMBER 10, 2024

Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. Today we are engulfed in information and misinformation.

Front of House 433

Front of House Back of House Sourcing Travel 433

Restaurant Business

OCTOBER 23, 2024

A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. Optimizing Back-of-House OperationsBehind the scenes, AI is making significant strides in improving restaurant efficiency.

Customer Experience 301

Customer Experience Operations Back of House Customer Service 301

Modern Restaurant Management

APRIL 16, 2025

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.

Back of House 342

Back of House Customer Experience Customer Service Hospitality 342

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MAY 19, 2025

Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. They’re the operational nerve center—linking the front-of-house, back-of-house, and everything in between. Real-time insights?

Hospitality 275

Hospitality Front of House Back of House Food Order 275

Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Effectively educating those (bartenders, wait staff, back of the house, etc.) Choose a Versatile Plant-Based Protein.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. It also self-cleans, helping ensure food safety. Restaurants need to remain profitable, and lowering food quality is not a viable solution. Ofer Zinger, co-founder of Kitchen Robotics, thinks so.

Food Safety 473

Food Safety BOH Kitchen Safety FOH 473

Modern Restaurant Management

JUNE 28, 2022

The prominence of food delivery and service robots has increased in the overall restaurant industry. In this blog, we will discuss the changing face of the restaurant industry as a result of the introduction of food delivery and service robots. This is owed to the uncertainties faced by the restaurants at the global level.

Delivery 575

Delivery Food Customer Service Front of House 575

Modern Restaurant Management

DECEMBER 23, 2024

In 2025, I expect automation to keep expanding beyond back-of-house applications into more guest-facing roles. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

MAY 30, 2025

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. labor costs at 3 percent.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

APRIL 16, 2025

With food and overall costs climbing, owners and managers are finding creative ways to reduce expenses and manage their spending more efficiently. While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line.

Back of House 252

Back of House Food Supply Waste Transportation 252

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. Of all the concepts I’ve brought to life, this one stands out as my most successful.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

NOVEMBER 22, 2024

Hiring and Recruitment: Making a Strong First Impression As the competition for skilled food service employees remains fierce, restaurants should be boosting their employee engagement strategies well in advance of their busy season. Seasonal hires can have an outsized impact on how a restaurant fares during a busy period.

Hiring 437

Hiring Recruiting Customer Experience Back of House 437

Modern Restaurant Management

SEPTEMBER 8, 2022

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse. Traceability Is Essential.

Food Safety 474

Food Safety Operations Food Supply Food 474

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.

Food 474

Food Food Safety Front of House Fast Casual 474

ChowNow

MARCH 13, 2025

Juggling multiple food delivery apps means switching between tablets, manually entering orders into the POS, and trying to keep track of ever-changing fees and commissions. But what if all your food delivery apps were in one place? This constant back-and-forth leads to confusion, missed orders, and costly delays.

Delivery 195

Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

SEPTEMBER 30, 2024

The food service industry is forecast to reach $1 trillion in sales this year. We’re seeing younger buyers investing in dining experiences that blend food, convenience, and atmosphere with their values as shoppers. Dinner continues to evolve with work from home and hybrid work, with food carryout and delivery growth expected.

2025 450

2025 Fast Casual Food Customer Experience 450

The Rail

DECEMBER 2, 2024

Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? In this article, we’ll show you exactly how to create a food delivery app tailored to your restaurant’s needs, while staying competitive in a booming industry. The global online food delivery market size was valued at USD 221.65

Delivery 147

Delivery Food Loyalty Program Food Order 147

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

MAY 2, 2025

Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service. Behind the scenes, digital kitchen solutions and automated inventory tracking are enhancing back-of-house efficiency.

Technology 251

Technology Mobile Ordering Front of House Back of House 251

Modern Restaurant Management

APRIL 1, 2025

The unfortunate answer is price increases in general for both food and drink and narrower margins than already experienced by restauranteurs. Food costs for many products including ingredients and the even costs of containers that many products come in will increase. The EU could also impose tariffs on additional categories of U.S.

Bar 283

Bar Point of Sale Consumer Goods Back of House 283

Modern Restaurant Management

MAY 22, 2025

In the food service industry, branded apparel is a critical extension of your business's identity. Strategic Value of Branded Apparel For food and beverage establishments, properly selected team uniforms deliver measurable benefits across multiple business objectives. Strategic use of color should inform uniform design decisions.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

MARCH 7, 2025

Tipping expectations have skyrocketed, and consumers are pushing back. Once a token of appreciation, tipping now feels more like an expectation — at fast food counters, coffee shops and even self-checkouts. According to a recent Bankrate survey , nearly one in three Americans think tipping has gone too far. Timing is key.

Tip Distribution 252

Tip Distribution Front of House Customer Service Back of House 252

Modern Restaurant Management

MAY 16, 2025

In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty.

Front of House 251

Front of House Communication Back of House Fast Casual 251

Modern Restaurant Management

MAY 5, 2025

According to the latest 7shifts 2025 Restaurant Labor and Cost Profitability Report , labor costs reaching up to 30 percent of revenue and food inflation ranked as the top concern by 52 percent of restaurant operators in 2025, therefore finding ways to reduce expenses without compromising quality has never been more critical.

Operations 251

Operations Front of House Back of House 2025 251

Modern Restaurant Management

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Today, independent restaurants can and should tap into those same tools–without the massive corporate budget.

Technology 221

Technology Front of House Customer Service Back of House 221

EATER

DECEMBER 4, 2024

Just put the knife in the back and twist it.” Usually, my mom would prepare a pot of red rice, that cultural cornerstone of Charleston’s food scene that connects Gullah Geechee culture and West Africa. “Don’t jam it in there,” he would say. Charleston, South Carolina’s oyster season starts in November. I know all that now.

Back of House 288

Back of House 2007 Take-out Equipment 288

Modern Restaurant Management

OCTOBER 23, 2024

We like to say waffles “drip with success” for food service operators, and it's because of four key factors: profitability, versatility, consumer experience and operational efficiency. It’s a favorite of ours and pretty straightforward. Versatility: They are essentially a blank canvas. .

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. ” They enter this demanding industry because they truly enjoy creating excellent guest experiences through outstanding food, atmosphere, and service.

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

JUNE 12, 2025

Will the food even arrive on time? Orders need to go out on time, drivers need to show up, and the food needs to arrive in good shape. Today’s best platforms offer tools and services that manage this process for the restaurant, so owners and staff can focus on what they do best: serving great food.

Delivery 221

Delivery Customer Experience Mobile Ordering Food Order 221

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

Front of House 520

Front of House Back of House Food Supply Supplies 520

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 386

Back of House Travel Government Education 386

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

APRIL 7, 2025

The 2024 State of the Restaurant Industry report revealed that 22 percent of restaurant operators plan to invest in technology like POS software, back-of-house systems, and data analytics in the near future. Meanwhile, an additional six percent will invest more in automation like kiosks and robotics.

Loyalty Program 283

Loyalty Program Mobile Ordering Customer Experience Customer Service 283