7 Shifts
NOVEMBER 1, 2022
You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Before you get any ideas for a cheesy radio spot, take a step back and look at the bigger picture. Restaurant owners and operators wear a lot of hats. Table of Contents.
Modern Restaurant Management
AUGUST 18, 2023
Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. To learn more, Modern Restaurant Management (MRM) magazine quizzed Brian and Amanda Light.
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Modern Restaurant Management
MARCH 27, 2020
He cautioned that when restaurants can reopen for dine-in service, they will have to face the bittersweet reality of less seating capacity and less sales–he estimates as much as 30 percent–due to social distancing practices and guest apprehension. "They "The fighter is going to win, right now."
Open for Business
NOVEMBER 21, 2022
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.
Modern Restaurant Management
APRIL 20, 2023
The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.
EATER
OCTOBER 11, 2023
The front bar of the Mission District restaurant, awash in cadmium yellow paint and matching furnishings, including the hanging disco balls, leads into a larger back dining area that’s equally gonzo in neon green. On a psychological level, there’s something deeply comforting about the childlike feeling of being dwarfed by one’s seat.
Modern Restaurant Management
MARCH 13, 2020
As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.
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