Modern Restaurant Management

JULY 16, 2025

I wanted to give back to the community that gave so much to me, and let’s be honest, if you’ve worked in a restaurant or bar, you know you have to be a special kind of crazy. Proving Value : Back then, we didn’t have access to the data-driven marketing tools we have now. “That’s the difference.

Marketing

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

Restaurant Business

JULY 9, 2025

Its smooth texture, superior binding, and ability to hold up under heat make it a back-of-house essential. From elevated comfort food to trending global flavors, operators are using Philly in inventive ways that bring signature flavor and premium texture to the menu. A mix of Philadelphia Cream Cheese and A.1.

Leadership

Modern Restaurant Management

MARCH 17, 2025

Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. There are many areas where we have seen food service operators benefit! This makes business tight causing a hard look at any extra costs.

Food Supply

Modern Restaurant Management

JUNE 17, 2025

While it may be tempting to launch elaborate specials, it’s crucial to select items that align with your brand identity and can be executed seamlessly, without disrupting kitchen workflow or compromising consistency, especially during peak periods.

Seasonal Menu

ChowNow

AUGUST 8, 2025

Use high-quality visuals that reflect your brand Upload a clear, recognizable logo for your profile image and a cover photo that shows off your food or space. This keeps your profits in-house and encourages repeat customers to come directly to you for their next order. Staying active also keeps your restaurant top of mind.

Ordering

Modern Restaurant Management

JULY 14, 2025

But looking back, the decision to launch Ursa was a natural evolution of our belief that creativity, operational excellence, and heartfelt hospitality could transform any space, no matter how humble. From the beginning, we knew we had created something truly unique and special. Our backgrounds are not traditionally culinary.

Fine Dining

Modern Restaurant Management

JULY 17, 2025

On the food side, bitter greens like dandelion can brighten salads and act as a foil for sweet glazes or roasted vegetables. Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trained front-of-house staff. First is guest perception.

Front of House

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

Restaurant Business

JULY 2, 2025

The combination of lemon and lime juices highlights the house-developed syrups and purees and doesn’t overpower the margaritas. We also brought back two flavors—prickly pear and blood orange—because guests told us loud and clear that they missed them when they were taken off the list.” By Patricia Cobe on Jul.

Fast Casual

ChowNow

FEBRUARY 28, 2025

Are you doing all the right thingsserving amazing food, delivering top-notch service, crafting perfectly balanced drinksbut the tables still arent filling up like they should? The problem isnt your food or serviceits visibility and customer engagementand were going to help you fix that. Optimize your Google Business Profile.

2025

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. When its go-time, everyone should be cool, calm, and collectedthat includes both front and back of house.

Events

Modern Restaurant Management

APRIL 22, 2025

Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

Front of House

7 Shifts

NOVEMBER 25, 2024

Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. Keeping your staff busy and happy is guaranteed to provide the feeling of fulfillment many operators in the foodservice industry don’t think about. A busy staff means productive staff, which is good for business.

Mobile Ordering

Restaurant Business

AUGUST 5, 2025

Same-store sales at the fast-food giant rose 2.5% and internationally. and internationally. By Jonathan Maze on Aug. 05, 2025 Facebook Twitter LinkedIn McDonald's U.S. same-store sales rose 2.5%. Photo courtesy of McDonald's. McDonald’s U.S. McDonald’s U.S. Global same-store sales rose 3.8% Revenues in the quarter rose 5% to $6.8

Fast Casual

Modern Restaurant Management

MARCH 11, 2025

That's why we instituted lower-priced lunch specials and made other adjustments. Restaurant employees had to pivot and consider looking at other industries for employment, so when restaurants opened back up, some of those employees didn’t return to the restaurant industry.

Front of House

Restaurant Business

AUGUST 5, 2025

Cindy Klein Roche | Photo by Mark Weinberg While companies have been using catering as a return-to-office incentive, food has now evolved into a vehicle to drive productivity and collaboration, Roche explains. Hint: The menu matters a lot. By Patricia Cobe and Bret Thorn on Aug. You can subscribe to it wherever you listen to podcasts.

Catering

ChowNow

FEBRUARY 28, 2025

Leverage Automated Email Marketing ChowNows Automated Email Marketing helps your restaurant bring customers back and increase orders with minimal effort. Email marketing is one of the most effective ways to stay top-of-mind with customers and remind them its time to order again from your restaurant.

Ordering

Restaurant Clicks

JULY 22, 2025

What makes these restaurants stand out isn’t just the food, but the people behind them and the way they stick to what works. Each one has built a solid reputation for serving food people keep coming back for. Each one has built a solid reputation for serving food people keep coming back for.

Back of House

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

ChowNow

FEBRUARY 28, 2025

In 2025, the US online food delivery market is expected to reach $424.9 Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online.

Online Ordering

Restaurant Clicks

JULY 21, 2025

Barbecue has long been a part of Virginia’s food culture. What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. What they all have in common is a real passion for barbecue and a steady following from people who keep coming back.

Back of House

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

ChowNow

MARCH 21, 2025

On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years. Every successful restaurant has one thing in common: they know exactly who they are serving.

Marketing

ChowNow

FEBRUARY 12, 2025

Everything from food to labor is getting more expensive, which means restaurant margins are tighter than ever. Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back.

2025

Restaurant Business

AUGUST 5, 2025

Both fast-food chains’ same-store sales fell 5%, while Habit Burger and Grill’s sales also declined. Taco Bell’s same-store sales rose 4%. By Jonathan Maze on Aug. 05, 2025 Facebook Twitter LinkedIn KFC's U.S. same-store sales declined 5% in the second quarter. Photo: Shutterstock. . Photo: Shutterstock. Revenues at Yum grew 10% to $1.9

Point of Sale

ChowNow

MARCH 28, 2025

With rapid advances happening across various industries, including the food industry, you might be wondering: What does AI have to do with running my restaurant? Some restaurants use computer vision for things like tracking foot traffic and monitoring food safety. The short answer? More than you think.

Front of House

ChowNow

JUNE 12, 2025

The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back. Make sure your site has clear calls to action like “Order Now,” showcases your most popular menu items, and links to your current specials.

Loyalty Program

EATER

FEBRUARY 18, 2025

hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Whats the food in Sri Lanka like?

Hotels

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

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? Think about it: your regulars already know what you offer, love your food, and trust your service.

2025

ChowNow

FEBRUARY 21, 2025

Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. Promote Online Ordering Through Social Media and Email Marketing On social media, showcase your food in a way that makes people crave it.

Online Ordering

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.

Pricing

Restaurant Business

AUGUST 8, 2025

We’ve got a lot at our disposal to continue to compete really well in the back half of the year,” Penegor said. We’ve got a lot at our disposal to continue to compete really well in the back half of the year,” Penegor said. You will see sequential improvement in our business throughout the back half.” By Jonathan Maze on Aug.

Fast Casual

EATER

FEBRUARY 13, 2025

For starters, the house smelled like chemicals from all the burnt plastic and electronics in the air, and every surface was coated with a fine layer of ash. At the forefront is a sense of gratitude: aside from our scorched front bushes and a tree ripped down during the windstorm, food was the only major loss we experienced.

Front of House

ChowNow

JANUARY 27, 2025

Restaurant Partners Making a Difference in the LA Fire Relief Efforts The ChowNow restaurant partners on this list have demonstrated the unbelievable power of food to bring people together and provide comfort in times of need, transforming their restaurants into hubs of community care and relief.

Food Supply

Restaurant Clicks

JULY 18, 2025

These are the places people keep coming back to, not just for the food but also for the experience and the way they treat their customers. Many visitors appreciate the large portions, fair prices, and the friendly service that keeps them coming back. Keep reading to see which BBQ places made the cut. #30

Back of House