ChowNow

FEBRUARY 28, 2025

Online ordering has transformed the restaurant industry, turning what was once a convenience into an absolute necessity. Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Why Every Restaurant Needs an Online Ordering System The answer is simple: to stay competitive.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Goliath Consulting

JUNE 28, 2025

For many operators, it’s a practical, hardware-based solution that helps maintain service standards while keeping the kitchen and front-of-house running smoothly. The impact doesn’t stop in the back-of-house. What once felt futuristic is now part of daily service in restaurants of all sizes. are shaking up service.

Front of House 195

Front of House Operations 2025 2024 195

ChowNow

FEBRUARY 28, 2025

In this guide, youll learn how to use ChowNow tools along with a handful of other effective strategies to increase order volume, boost your current customer traffic, and grow your overall sales. 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 195

Ordering Email Marketing Social Media Online Ordering 195

Modern Restaurant Management

JUNE 21, 2021

Mobile order and pay solutions are a cost-effective way to support the current skilled staff you have to deal with peak periods while also helping to maximize sales. Here are four reasons why restaurant businesses should consider mobile order and pay solutions to support any current staffing shortages: 1. Reduce Admin Tasks.

Mobile Ordering 466

Mobile Ordering Ordering Front of House Guest Recovery 466

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MARCH 14, 2025

Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chaos. Orders come in, chits pile up, and the dance begins. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!"

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 558

Technology Front of House Back of House Online Ordering 558

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. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country.

Technology 221

Technology Front of House Customer Service Back of House 221

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 415

Food Front of House Back of House Point of Sale 415

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. Until now, the restaurant industry has operated on outdated, analog technology like faxed orders and invoices in the mail.

Front of House 520

Front of House Back of House Food Supply Supplies 520

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

Front of House 576

Front of House Loyalty Program Back of House Training 576

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.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

NOVEMBER 19, 2024

It’s easy to assume that a single diner is not going to bring as much revenue (or tips) to the table, but solo diners also have great flexibility in what they choose to order and the pace at which they dine. In a joint survey by OpenTable and KAYAK, 60 percent reported having dined solo at a sit-down restaurant within the past year.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

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

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. That system needs access to the internet in order to keep functioning. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.

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POS Front of House Cash Management Online Ordering 520

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.

Front of House 493

Front of House Back of House Customer Experience Food Order 493

Modern Restaurant Management

JANUARY 13, 2023

Just as the pandemic fueled digital transformation via no-contact delivery apps, QR code menus, and digital ordering, restaurants challenged by lack of staffing will likely turn to technology like Artificial Intelligence (AI) to alleviate pain points. Taking Orders with Artificial Intelligence.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Use Front and Back-of-House Dashboards to Stay Aligned. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. Define Data-Based, Measurable Standards.

Front of House 539

Front of House Management Management Franchising 539

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. Its tough, and cant be done passively. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

ChowNow

MARCH 14, 2025

If you want to increase order volume for your restaurant, focusing on online takeout and delivery is key. But growing online order volume isnt always easy. Many restaurants struggle with high third-party app fees, low website traffic, and clunky ordering experiences that drive customers away.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

JUNE 27, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

JUNE 23, 2020

This includes the entire order to pay processes, from employee collaboration to guest interaction, whether via smartphone, tablet, kiosk or VR headset. For example, guests may choose a self-order kiosk instead of interacting with an associate in an effort to social distance. And this will take some time. Build Data-First Architectures.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

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.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 471

2023 Front of House Back of House 2022 471

Modern Restaurant Management

APRIL 30, 2025

“Online ordering, whether through our own app or third party providers, continues to grow by leaps and bounds. To further promote the social aspect, we’re also building bars towards the front of our new builds, rather than “old-school” counters placed in the back. The bars can seat up to 18 people.

Design 221

Design Front of House Seating Back of House 221

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

DECEMBER 1, 2021

Front-of-House. Henry is ready to order some dinner. He visits your restaurant’s app and orders his favorite dish on the menu. He visits your restaurant’s app and orders his favorite dish on the menu. He receives an estimated wait time for his order of 45 minutes. Let’s come back to Henry.

Technology 508

Technology Front of House Back of House Point of Sale 508

ChowNow

MARCH 28, 2025

It allows AI to understand and respond to human language, which is how virtual assistants can answer customer questions or take online orders. 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. More than you think.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

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? Orders come from a multitude of places.

2024 508

2024 Mobile Ordering Front of House Back of House 508

Modern Restaurant Management

OCTOBER 20, 2020

Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Growth for most, after all, isn’t walking through the front door, it’s coming in online. It might not be.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

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. Enter digital tableside ordering. For fast-casual or QSR brands, digital tableside ordering is equally beneficial.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

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. Restaurants are already experimenting with using AI to handle drive through orders to allow human employees to focus on customer interactions in the restaurant.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

JUNE 2, 2022

The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. Set the Bar. Stay Connected.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

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