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5 Ways to Get Your Restaurant Summer Ready

SpotOn

  From crafting a summer menu that celebrates seasonal ingredients to offering cool beverages can enhance customer loyalty, adapting to the busy season with innovative menu ideas and online ordering can set your restaurant apart. You only get one chance to make a first impression on a guest.” We can help.

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CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

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Revolutionizing Restaurant Operations with Advanced Networking Solutions

Modern Restaurant Management

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.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

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Enhancing Guest Experience: How Technology is Shaping the Future of Restaurants  

QSR Automations

Leading the charge in this technological revolution are two of QSR Automations’ innovative products: ConnectSmart® Kitchen and Host. Together, they’re not just changing the game; they’re shaping the future of dining. This means shorter wait times for your guests and smoother operations for your kitchen staff.

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The ultimate guide to restaurant technology for restaurant owners

Open for Business

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

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Will a Vaccine Be the Light at the End of the Tunnel for the Restaurant Industry?

Modern Restaurant Management

Heading into the winter months, restaurants will be challenged even further as the revenue streams that have been keeping them afloat during the summer and fall such as outdoor dining and patio seating will see fewer customers with inclement weather and colder temperatures.