Modern Restaurant Management

MARCH 30, 2021

This will enable operators to establish non-traditional gratuity pools that can now be used to create higher wages for back-house staff such as line cooks, dishwashers and janitorial without increasing their operational labor spend. .” An answer lies in the world of workforce optimization.

Tip Distribution 520

Tip Distribution Front of House Technology Back of House 520

Modern Restaurant Management

DECEMBER 18, 2024

The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

MAY 18, 2020

“Preparing to reopen a restaurant in the face of a changing pandemic can be complex and challenging without the right resources to help guide your planning efforts,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. Click here to view the application and instructions. US Foods Holding Corp.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

OCTOBER 29, 2019

We hear frequently how innovation is a mainstay for business survival and growth. Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons. Innovation Through Service.

Innovation 364

Innovation Menu Back of House Front of House 364

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Simplify Front of House Processes. The COVID-19 pandemic has forced restaurants to innovate, creating new revenue-generating workflows, including enhancing their to-go offerings and integrating with to-go order applications. Optimize Food Safety Protocols.

Training 489

Training Front of House Food Safety Back of House 489

Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. ’ Just having this van parked out front drove that sale.”

Marketing 493

Marketing Front of House Back of House Food Truck 493

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

2024 508

2024 Mobile Ordering Front of House Back of House 508

Modern Restaurant Management

MAY 22, 2024

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This Kafarakis also served as President of the Specialty Food Association (SFA) and Chief Innovation and Member Advancement Officer at the National Restaurant Association.

Front of House 471

Front of House Back of House Leadership Franchise 471

Modern Restaurant Management

MARCH 11, 2025

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. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 558

Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. Whether you are short-staffed or not, hiring and retention should always be front of mind for your restaurant.

Hiring 520

Hiring Front of House Recruiting Back of House 520

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Enter digital tableside ordering.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

JUNE 28, 2022

Uber technologies came out with a major innovation in March 2022. The development of robotics in the post pandemic scenario has changed the overall scenario for the industries, especially the restaurants industry. The prominence of food delivery and service robots has increased in the overall restaurant industry.

Delivery 575

Delivery Food Customer Service Front of House 575

Modern Restaurant Management

FEBRUARY 2, 2024

The need for innovation and efficiency has never been greater in this evolving scenario. Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

APRIL 17, 2023

A mobile order app will enable the clients to conduct restaurant management and delivery systems automatically, faster, and completely online with the help of new innovative solutions. Automation tools also provide value through mobile ordering apps, AI solutions, digital reviews apps, and online reservation software.

Mobile Ordering 518

Mobile Ordering Cash Management Online Ordering Front of House 518

Modern Restaurant Management

AUGUST 6, 2020

After speaking with some of our partners in the industry on how they toe the line between investing in innovation and cutting costs during this time, we found five things restaurant owners can do to boost profits and stay open beyond the COVID shutdown. Lastly, food cost should always be a consideration when making menu changes.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

SEPTEMBER 22, 2022

What’s new on the menu for today’s innovative restaurants? The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management. If they go down, it’s critical to get them back online ASAP.

Technology 450

Technology Dietary Restrictions Mobile Ordering Point of Sale 450

Modern Restaurant Management

OCTOBER 27, 2022

Whether it's personalizing the drive-through experience or reliably managing store hours, a strong network can power the restaurant management tools and apps that QSRs need to streamline front- and back-of-house operations, enhance dining experiences, and keep guests happy. Easing Customer and Employee Friction.

Mobile Ordering 492

Mobile Ordering Online Ordering Front of House Customer Experience 492

7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. A flat wage and tip structure at bartaco bartaco, a full-service restaurant with 26 locations and counting, has taken an innovative approach to employee wages—they're all the same.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Modern Restaurant Management

MARCH 22, 2021

How do you successfully reenter the world of service, sales, and most importantly, profitability as we bounce back from COVID-19? It’s easier for the front-of-the-house to present. Don’t rush to go back. Now, you need to determine which way you want to go regarding front-of-the-house staff.

Front of House 493

Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

APRIL 12, 2021

Diners will come back to restaurants as it becomes safer to dine inside, but many diners are still going to demand the convenience and choice of off-premise dining. As well, your restaurant will need to create a back-end procedure for how customers are notified that their order is ready. Benefits of Off-Premise Sales.

Front of House 406

Front of House Online Ordering Back of House Customer Service 406

Goliath Consulting

OCTOBER 16, 2024

A well-integrated system can manage both in-house and online orders from one platform, reducing the risk of mistakes and ensuring a smooth flow during busy times. It processes orders and payments while tracking sales data. These ensure that the kitchen is always well-prepared.

Operations 150

Operations Loyalty Program Front of House Online Ordering 150

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.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

JUNE 20, 2022

Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. Table of Contents. What is a ghost kitchen? Benefits of a ghost kitchen model. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

MARCH 11, 2022

As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. There are several related practices that I think we’re going to see prevail as dining brands look for innovative ways to not just survive but thrive.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

OCTOBER 7, 2021

Innovation is needed in several areas, including: Staff management. Innovation is needed in several areas, including: Staff management. Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. Fast forward a year later and the economy is recovering, albeit at a slow pace.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

APRIL 29, 2021

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Two-thirds of new hires signing up for DailyPay.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

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!

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

JANUARY 5, 2022

With new problems come opportunities for new innovations, and technology has been a vital resource for restaurants during the pandemic. All three reasons tie back to dissatisfaction with wages, but restaurants may struggle with addressing this, as 86 percent of operators are reporting lower income than before the pandemic.

Technology 418

Technology Online Ordering Front of House Back of House 418

7 Shifts

MARCH 20, 2020

Re-engineering Your Menu You’ve put a lot of thought into your menu, but now’s a time to streamline it even more to keep your kitchen efficient and to cut back on waste. Your best sellers should be front and center, with a timely emphasis on comfort food. As of this article’s publication, more than 20 U.S.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

Modern Restaurant Management

MARCH 6, 2020

Are drive-ins back? 2019 was the year of convenience in the restaurant business. So what new trends will 2020 bring? So what new trends will 2020 bring? Will demand for convenient ordering options continue to grow? Probably not.) Will we see the return of the Windows 7 Whopper ? Definitely not.) A More Dedicated Workforce.

2020 515

2020 Coaching Front of House Customer Service 515

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

Culinary Cues

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” It is the formula used by athletes, business innovators, musicians, artists, medical professionals, teachers, and nearly every profession known to man – SELF ASSESS – GET TO WORK – GET BETTER – START AGAIN.

Seminar 443

Seminar Front of House Back of House Workshop 443