Modern Restaurant Management

MARCH 21, 2025

We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. Utilizing Technology to Combat Rising Costs and Operational Challenges PE-backed brands aren’t the only challenge independent restaurants are facing.

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Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news.

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Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

APRIL 26, 2022

We'll look at what artificial intelligence is and how it's being used in three different areas of the restaurant industry: back of the house, front of the house, and marketing. Let's start with the back of the house.

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Front of House Back of House Customer Experience Food Order 493

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

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Front of House Mobile Ordering Loyalty Program Back of House 528

ChowNow

MARCH 28, 2025

Front-of-House AI Applications One of the best things about AI is that while it helps your staff, its also giving your customers a better experience. Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money. More than you think.

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Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

NOVEMBER 16, 2021

Today’s restaurants are expected to deliver an Amazon-like experience: know customers’ preferences and dining habits and deliver food, whether tableside or to their front doors, without delay. As such, it’s crucial for restaurants to find ways to increase efficiency and improve the dining experience.

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

Modern Restaurant Management

JUNE 23, 2020

This digitization of the edge will not only enhance the experience, but also create a natural method of collecting data about your guest – who they are, their preferences, how often they visit, how they pay and how you can bring them back to your restaurant more often. And this will take some time.

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Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. 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.

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Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

AUGUST 6, 2020

Optimize Inventory. This is also a time to experiment with ways to preserve ingredients through techniques like pickling, smoking or canning to extend the shelf life of the inventory, as well as testing out new trends in fermentation. Let’s say you operate a burger shop with beginning inventory valued at $5,000.

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Front of House Inventory Food Safety Social Media 531

Goliath Consulting

OCTOBER 16, 2024

When integrated with other systems, it allows for easy syncing with online orders and real-time inventory management, making operations smoother and more organized. 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.

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Operations Loyalty Program Front of House Online Ordering 150

Modern Restaurant Management

FEBRUARY 2, 2024

Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.

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Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. ” Mix more drinks or turn more tables?

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Bar Operations Back of House Front of House 449

7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service. Inventory Basics.

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Inventory Management Management Point of Sale 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? There are many benefits to a tighter menu, including: Less inventory to maintain. It’s easier for the front-of-the-house to present. Don’t rush to go back. Focus on profits!

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Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

OCTOBER 7, 2021

As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted. Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes.

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Technology Operations Food Safety Kitchen Safety 492

ChowNow

FEBRUARY 13, 2025

An inventory management system with automated restocking alerts keeps your stock levels in check. Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. Identify your biggest pain points.

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2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

AUGUST 29, 2022

A digital sensor detects a temperature reduction inside a freezer due to overfilled inventory. The sensor creates a text-based descriptive insight and prompts a physical action from an employee—such as to move the overfilled inventory to a different freezer where there is more space. Automating Workflow Management.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. Restaurants have made great strides in the digital realm—from contactless payments to online ordering—but 32 percent of them feel like they could add to their technology stack to optimize operations. The real money is with repeat business.

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Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

JANUARY 18, 2023

If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. Personalization with Data. To meet their expectations, operators can use detailed, data-driven guest profiles. Making More Informed Decisions.

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2023 Guest Recovery Back of House Email Marketing 474

Culinary Cues

MARCH 10, 2022

At the very least, we know that the work right in front of us won’t change. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day.

Front of House 450

Front of House Back of House Uniforms Hiring 450

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Table of Contents.

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Definition BOH FOH Front of House 360

Modern Restaurant Management

AUGUST 22, 2024

"As we know, front-of-the-house technology is already standard, and everyone sees the benefit to the customer experience and the restaurant operation. ." "As we know, front-of-the-house technology is already standard, and everyone sees the benefit to the customer experience and the restaurant operation.

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Allergens Front of House Food Safety Back of House 402

Crunchtime

MARCH 5, 2025

Our new mobile app makes inventory management more efficient than ever. In the day-to-day rush of running a restaurant, your team leads shouldn't be confined to a computer screen in the back officeit's imperative to stay agile, whether you're in the front or back of house.

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Inventory Management Management Front of House 78

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

Modern Restaurant Management

APRIL 14, 2020

Save your customers a trip to grocery store, sell off inventory, increase cash flow, and attract new customers during COVID-19. Plan to sell your existing inventory before you add more. This will work to decrease spoilage and provide room for a new shipment of inventory better aligned with your new operational structure.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

JUNE 23, 2022

The front of the house features POS tablets as well as tablets loaded with digital checklists that chronicle everything from opening and closing tasks to basic store hygiene functions. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards.

Food 474

Food Food Safety Front of House Fast Casual 474

Modern Restaurant Management

JUNE 2, 2021

If done right, a huge amount of relevant data can be collected that explains why the guest has spent as much, tipped as much, or if they have the intention to come back. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. But not in the way you might think. The Shift to Co-Pilot Mode.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

7 Shifts

FEBRUARY 5, 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. What is Restaurant Inventory Management Software? That’s where a cloud-based inventory management system comes in. Partender 3.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

AUGUST 5, 2020

Are there any tips for food delivery and takeout inventory management? Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Collect several weeks’ worth of data to determine how much inventory you typically need for takeout and for dine-in.

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Delivery Food Email Marketing Front of House 341

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

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Franchise Franchising 2022 Fast Casual 492

Modern Restaurant Management

MARCH 6, 2020

Are drive-ins back? You probably have a system to manage your payroll, another for sales, one for inventory, one for security, one for data analysis—and more. You probably have a system to manage your payroll, another for sales, one for inventory, one for security, one for data analysis—and more. Probably not.)

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2020 Coaching Front of House Customer Service 515

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability.

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Front of House Back of House FOH BOH 88

Modern Restaurant Management

JUNE 26, 2020

Consumer behavior has also changed; some consumers are eager to get out and go back to their normal restaurant routine while others continue to remain cautious. Also, having a well-organized system to record tips will make a difference in customer service and a satisfactory front-of-house experience for the consumer.

Bar 450

Bar Front of House Back of House 2020 450

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

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Front of House Back of House Seating Food Truck 449

Modern Restaurant Management

JULY 21, 2020

The most pressing challenges for full-service restaurants will surround maintaining the sanitary conditions of the entire premises, which means every touch point in both the front and back-of-the-house must be cleaned and disinfected continually. Plan Wisely. Automate to Capture the Upside of Curbside Pickup and Delivery.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465

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