Modern Restaurant Management

DECEMBER 10, 2021

If you pull a joker, the meal is on the house. Promoting your restaurant should start with promoting the food itself. However, too many restaurants fall into the trap of promoting items with a low food cost and high margin. Others tend to emphasize their cheaper menu options. Make sure you have high-quality pictures of these items.

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Your back-of-house equipment may well be long overdue for upgrades.

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Front of House Back of House Customer Experience Equipment 507

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. Keith Lee: I live a very simple life. But its a blessing.

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Social Media Front of House Small Business Point of Sale 228

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important!

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Menu Seasonal Menu Front of House Café 482

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. When customers order through a third-party app, you dont get access to their contact information, making it harder to bring them back. In 2025, the US online food delivery market is expected to reach $424.9

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Online Ordering Ordering Email Marketing Mobile Ordering 195

ChowNow

MARCH 19, 2025

Repeat business is what drives real growth, yet many restaurants struggle to keep takeout diners coming back. Thats why takeout success isnt just about fulfilling ordersits about giving customers a reason to come back. Takeout now plays a bigger role in restaurant operations than ever before. In a recent survey by ChowNow, 54.6%

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Loyalty Program Email Marketing Back of House Food Order 195

Modern Restaurant Management

AUGUST 25, 2023

The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management. Today’s audio systems can be an all-in-one solution for a restaurant, from paging to front and back of house, to background music.

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Design Front of House Back of House Customer Experience 416

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.

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Events Seasonal Menu Social Media Customer Experience 195

7 Shifts

APRIL 13, 2021

weather or a larger than average party size will influence any small adjustments based on the data. Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed. Crumpton had a background in tech and knew there was a better way.

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Front of House Point of Sale Back of House Franchise 370

Modern Restaurant Management

JULY 23, 2024

The most efficient way to automate compliance is through an AI-driven WFM platform, which serves as the nexus for staffing, scheduling, payroll, and other key operations functions influenced by labor laws. This will give them an informed perspective on how the technology can best benefit their business.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

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.

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Training Kitchen Safety Food Safety Customer Service 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!

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2025 Loyalty Program Operations Email Marketing 195

The Rail

MAY 22, 2025

Beyond the front door, the name of your restaurant, its atmosphere, and the narrative it tells should echo. It stands out, piques interest, and keeps people coming back for more. Tip #1: Creating a Signature Brand Voice that Matches Your Dining Experience The personality of your brand should reflect the experience you provide in-house.

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Social Media Front of House SEO Uniforms 130

Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Front of House The front of the house is the first part of your establishment that guests see.

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Front of House Back of House Customer Experience Recycling 251

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance.

Hotels 341

Hotels Front of House Fine Dining Back of House 341

EATER

DECEMBER 10, 2021

Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.

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Front of House Book Back of House 2006 361

Modern Restaurant Management

DECEMBER 21, 2022

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. 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.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

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2024 Loyalty Program Cash Management Customer Experience 539

7 Shifts

OCTOBER 1, 2024

Knowing these customer experience factors can help you create a positive and welcoming environment that will keep guests coming back for more. These days, a restaurant's reputation is built on more than the taste of its food. They must also focus on creating memorable experiences for customers at every touchpoint.

Customer Experience 397

Customer Experience 2024 Online Ordering Customer Service 397

Modern Restaurant Management

OCTOBER 30, 2019

These employees primarily include front-of-house staff, such as servers and bartenders. The exclusion of “supervisors” from tip pools could influence scheduling, staffing and structure. The Rule aligns with the recent amendment the FLSA that removes the ban of tip pooling to back-of-house staff.

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Employee Relations Front of House Back of House Restaurant Law 292

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

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2024 Fast Casual Food Safety Insurance 493

EATER

NOVEMBER 27, 2023

Every once in a while we get a close-up of the bounty — wild garlic, radishes, new carrots — but the sheer ordinariness of shopping for the day’s meals stands in stark contrast to greenmarkets as glamorously captured by influencers or depicted by Jon Favreau sniffing through the produce in the 2014 film Chef.

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Front of House Fine Dining Back of House 2014 326

EATER

DECEMBER 21, 2020

David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.

Front of House 364

Front of House Back of House Book 2008 364

Perfect Daily Grind

JUNE 13, 2025

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. Editor’s note Best of Panama (BoP) is always guaranteed to grab headlines, but this year’s competition was especially newsworthy. This set the precedent for future astonishing auction prices, which have since surpassed US $10,000/kg. billion in sales.

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2025 Point of Sale Café 2024 131

EATER

OCTOBER 26, 2023

These relationships introduced regional culinary practices, but Phuket also felt culinary influences from the greater Muslim world, South Asia, and even Europe by extension. In 2022, 9 million tourists visited Thailand’s largest island (down from 15 million in 2018) in search of white-sand beaches, clear waters, and palm trees.

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Seasonal Menu Hotels Back of House Front of House 321

7 Shifts

AUGUST 12, 2020

Before you get any ideas of a cheesy radio spot, take a step back and look at the bigger picture. So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 474

2024 2023 Food Order 2013 474

EATER

SEPTEMBER 21, 2020

Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. She still sees a lot of work to do. The COVID-19 pandemic and the continuously volatile political environment have centered Americans’ focus on vast fissures in systems of government, capitalism, and inequality.

Food 364

Food Front of House Food Supply Government 364

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

JANUARY 23, 2024

It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. Getting it right is critical for sustained success in the restaurant industry. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

EATER

JULY 30, 2020

In this excerpt, Donovan recounts the career influence of another woman: Nashville chef and restaurant owner Margot McCormack. Lisa Donovan | Photo courtesy of Lisa Donovan. With Our Lady of Perpetual Hunger , Donovan is doing just that. Monica Burton. ax” and “a straight?up Gratefully, I’m not easily scared off. And she behaved like it.

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Café Front of House Back of House Hiring 357

EATER

FEBRUARY 25, 2022

And most recently a locavore, mountain-to-table food movement has built on these overlapping historical influences and endemic Rocky Mountain ingredients to create bold meals fit for the breathtaking setting. Over the course of 1,000 miles from the U.S.-Canada

Hotels 246

Hotels Front of House Seasonal Menu Fine Dining 246

Modern Restaurant Management

MARCH 13, 2020

BWW Franchisee Acquisition Completed. CV Partners, LLC, completed the previously announced acquisition of Diversified Restaurant Holdings, Inc. (“DRH”), one of the largest franchisees for Buffalo Wild Wings® ("BWW") with 64 sports bars across five states. DRH’s common stockholders received $1.05 per share in cash.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

EATER

SEPTEMBER 9, 2024

Between now and December, cookbook publishers will churn out some 100 new titles in service of promoting better living through eating. Turn on your stoves!” they seem to shout. they seem to shout. Haul out those baking pans! Prepare to spend many hours contemplating the abyss of your Dutch oven!”

2024 352

2024 Book Influencer Take-out 352

EATER

JULY 21, 2022

Thanks to the realities of post-pandemic restaurant operations — smaller staff among them — more restaurants are reverting back to full descriptors, with long, double-barreled lists of details about provenance, sauces, cooking methods, and sides. Lille Allen/Eater. Menus represent the changing values of the restaurant industry.

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Menu White Paper Dietary Restrictions Seasonal Menu 261

Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 508