ChowNow

JANUARY 27, 2025

As first responders work tirelessly to contain the fires and protect lives, local businesses have stepped up to provide essential aid in whatever ways they can. 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

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. What is Restaurant Operations Management?

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Operations Management Management Front 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

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.

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Fast Casual Food Point of Sale Mobile Ordering 251

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer.

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Back of House Management Management BOH 276

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations.

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Front of House Back of House Online Ordering Food Order 528

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.

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Fast Casual Front of House Back of House Leadership 185

Modern Restaurant Management

SEPTEMBER 14, 2022

AI-based robots cook your food and deliver meals on time without missing a beat. But smaller businesses can implement AI to make small changes that impact their business. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. Dealing with AI can be understood through video games.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

ChowNow

MAY 9, 2025

In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

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.

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Food Safety Operations Food Supply Food 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?

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

DECEMBER 29, 2022

Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. Guest experience is more important than ever as a likely recession increases competition for business. Operators will continue incentivizing in-house delivery and in-app purchases.

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2023 Technology Back of House Customer Experience 531

Modern Restaurant Management

APRIL 14, 2020

Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. 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

MARCH 27, 2025

Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? Set prices too low, and youre leaving money on the table.

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Pricing Menu Point of Sale Customer Experience 195

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

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Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. Supply Chain Shortages. One of the biggest pain points during and after the pandemic was supply chain. Fresh Prep Basics.

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Kitchen Safety Food Supply Fast Casual Food Safety 421

Modern Restaurant Management

JANUARY 11, 2024

When working in a restaurant, management must utilize a variety of skills to run a successful business. Throughout my decades of working with restaurant and small business owners, these are four areas I always speak with clients about so they can be successful in their roles. Don’t just give them a thanks or a high five.

Management 417

Management Management Back of House Customer Service 417

Modern Restaurant Management

MARCH 16, 2020

The National Restaurant Association has provided a list of best practices to ensure business continuity. " "This is a very challenging time, and we're experiencing something we have never had to deal with before," said Jennifer Petrocelli, executive director of The Preston House & Hotel, a participating restaurant. "We

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

Modern Restaurant Management

AUGUST 3, 2022

They lost business, closed for indefinite periods or even shut their doors permanently. 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.

Communication 508

Communication Leadership Food Supply Back of House 508

Modern Restaurant Management

JUNE 24, 2020

In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. “The ability to customize delivery limits and costs to our customers was especially powerful, as it helped us remain competitive at a cost our business can afford.”

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 5, 2022

Indoor dining closures, staff shortages and the supply chain are ongoing issues, especially as the Delta and Omicron variants continue to spread. From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023.

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Technology Online Ordering Front of House Back of House 418

Modern Restaurant Management

APRIL 20, 2020

Healthcare workers are risking their health to protect ours, and restaurants are fighting to stay in business. “With orders down so much right now, feeding hospitals makes a huge difference to our business,” said Paul Barker, Owner of Pauli’s in Boston. ” Small Brand, Big Heart. Feed the Front Line.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

Modern Restaurant Management

JANUARY 8, 2024

The future of restaurant businesses will likely involve a hybrid approach, combining the efficiency of technology with the warmth and personal touch of human service. The future of restaurant businesses will likely involve a hybrid approach, combining the efficiency of technology with the warmth and personal touch of human service.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Goliath Consulting

JUNE 15, 2020

The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Perhaps more unsettling is the uncertainty of it all.

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

FEBRUARY 23, 2021

I grew up learning the business from the best restaurateur I know — my father, T.J. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows. Here are five I’ve come back to again and again.

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Leadership 2002 Airlines 2001 450

ChowNow

FEBRUARY 21, 2025

If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations. The Different Types of Restaurant Apps (With Examples) Each of these restaurant apps serves a very specific purpose that will make operating your business significantly easier. Online ordering and delivery apps.

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2025 Loyalty Program Mobile Ordering Online Ordering 195

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

Modern Restaurant Management

AUGUST 3, 2022

They lost business, closed for indefinite periods or even shut their doors permanently. 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.

Communication 419

Communication Leadership Food Supply Back of House 419

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. Business owners have had to adjust quickly under these new circumstances, and SpotOn's solutions are filling that need. SpotOn Transact, Inc.

Serving 517

Serving White Paper Food Recycling 517

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.

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Fine Dining Food Truck Back of House Pricing 449

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

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size. Is it ignorance or apathy?

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Front of House Back of House Coaching Customer Service 429

EATER

MAY 29, 2020

Funds needed to be spent within eight weeks, and 75% of the loan had to be go to payroll, a difficulty especially for restaurants running at limited capacity — or not running at at all — that often must spend a fair amount of budgets on things like supplies and rent. Good news, Necco wafers are back. Food & Wine ].

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Front of House Restaurant Law Back of House Food Supply 273

SpotOn

JANUARY 13, 2025

Los Angelenos have lost loved ones, homes, and businesses that were the result of a life’s work.  We’ve gathered a list of some steps you can take to protect your business and some resources if your business has been impacted.    In time LA will rebuild, though these scars will remain.

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Online Ordering Document Email Marketing Back of House 98

7 Shifts

JULY 12, 2024

By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. In fact, the average restaurant profit margin just falls between 3% and 6%.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

7 Shifts

DECEMBER 8, 2020

47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. for some of their favorites.

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Front of House Social Media Employee Relations Back of House 370