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 17, 2020

I own a restaurant supplies delivery service and a month ago we were faced with a warehouse full of food and perishables and massive orders that were suddenly cancelled. Orders began to rush in and soon Beto & Son was able to hire back 20 members of their staff and hope revealed itself for Julian and his father.

Food Supply 473

Food Supply Mobile Ordering Supplies Back of House 473

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.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. I have very fond memories of walking the streets of St. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. By Joe Guszkowski on Jun.

Fast Casual 167

Fast Casual Front of House Back of House Leadership 167

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. They lost business, closed for indefinite periods or even shut their doors permanently.

Communication 508

Communication Leadership Food Supply Back of House 508

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen. It becomes natural – how he or she lives.

Front of House 443

Front of House Back of House Point of Sale Food Order 443

Modern Restaurant Management

DECEMBER 14, 2021

Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. A drop in employee retention & difficulty in hiring. Supply chain : Supply chain issues will be a key challenge in 2022. Clinton Anderson, CEO, Fourth Enterprises.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

APRIL 11, 2022

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. This can include asking for recommendations or referrals for new hires, as well as checking in on the morale and mental health of the team. Managers are already busy.

Healthcare 508

Healthcare Cash Management Social Media Communication 508

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

FEBRUARY 23, 2021

Here are five I’ve come back to again and again. Hiring and training new management is difficult on top of reopening restaurants once a crisis passes. Hiring and training new management is difficult on top of reopening restaurants once a crisis passes. franchisees. Never Take Advantage of the Guest. Support Your Staff.

Leadership 450

Leadership 2002 Airlines 2001 450

Modern Restaurant Management

JANUARY 11, 2024

Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy. Remember just saying thank you or giving a pat on the back isn’t enough. For front of house workers set goals on the number of turnovers of tables or good reviews.

Management 417

Management Management Back of House Customer Service 417

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. They lost business, closed for indefinite periods or even shut their doors permanently.

Communication 419

Communication Leadership Food Supply Back of House 419

7 Shifts

AUGUST 2, 2024

Step 2: Look for a trustworthy restaurant accountant Even if you already know the restaurant bookkeeping and accounting process well, we suggest hiring a professional accountant to help ensure your business complies with local tax, payroll, federal, and state laws. It involves tracking massive amounts of real data and industry benchmarks.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

JANUARY 20, 2024

Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because they can, but the answer is not as simple as: “pass it on to the guest”. 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.

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Cheetah

SEPTEMBER 30, 2021

Supply chain disruptions and shortages like these are hitting every part of the food service industry hard. Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. Reading Time: 5 minutes.

Food Supply 148

Food Supply Supplies Pricing Food 148

7 Shifts

AUGUST 5, 2020

We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ?

Delivery 341

Delivery Food Email Marketing Front of House 341

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). This data covers U.S.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

EATER

MAY 5, 2021

And there’s no going back now. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. The pandemic has forced restaurants to accommodate delivery in order to stay relevant.

Delivery 324

Delivery Back of House Food Order Online Ordering 324

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

DECEMBER 21, 2022

The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams. Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

EATER

SEPTEMBER 21, 2020

Every industry — but especially the food industry — has been impacted by these upheavals. Could a better food system be on the horizon? A native of one of the Blackest cities in America, with deep roots in activism and food sovereignty, Davison has the benefit of a long perspective on food movements and economies.

Food 364

Food Front of House Government Food Supply 364

Modern Restaurant Management

JULY 30, 2021

Furthermore, a recent study by SaverLife sponsored by the FINRA Foundation found that savings balances above just $250 are correlated with increased housing security, ability to pay utility bills, and avoiding high-cost borrowing. “We are very excited about our partnership with SaverLife. .

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

7 Shifts

AUGUST 18, 2024

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. What costs do you focus on?

License 370

License Equipment POS Food Supply 370

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. COGS is a restaurant metric that includes everything you spend on food and drinks to make the dishes you serve. Reduce your bills by opting for energy-efficient appliances and lighting.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

7 Shifts

AUGUST 6, 2021

On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Table of Contents.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. “I found inspiration on my travels.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

EATER

SEPTEMBER 15, 2023

An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A A lot of people are really good at coming up with gorgeous new recipes that no one has ever seen before.

Food 363

Food Book Food Supply Food Order 363

ChowNow

JULY 17, 2024

This could include providing exceptional customer service, maintaining high food quality, ensuring a clean and safe environment, and maximizing efficiency. Include specific responsibilities for each position, from management to kitchen staff to front-of-house employees. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Throughout their three-decade history, the Beard Awards have both sparked and reflected trends in America’s food culture.

Brewery 350

Brewery Design Food Supply Equipment 350

Modern Restaurant Management

AUGUST 17, 2020

Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

7 Shifts

JULY 16, 2020

Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. Tasks done multiple times per week , such as placing food orders from select inventory suppliers. Tasks done weekly , like runs to the bank or to a supply store like Restaurant Depot.

Communication 284

Communication Management Management Front of House 284

Perfect Daily Grind

JUNE 13, 2025

JAB hired bankers to attract new investors as it considers an IPO for the coffee and food to-go chain. JAB hired bankers to attract new investors as it considers an IPO for the coffee and food to-go chain. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week.

2025 91

2025 Point of Sale Café 2024 91

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. The “restaurant anywhere” experience will expand.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

AUGUST 14, 2020

Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474