Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. Offering a solo dining menu gives staff a new way to connect with their customers that is exclusive to solo diners.

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Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

APRIL 16, 2025

While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line. Adjusting menu prices may have worked in the past, but it’s no longer enough to offset rising costs. One often-overlooked area is water consumption.

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Back of House Food Supply Waste Transportation 251

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Profitability: Waffles are a low-cost, center-of-the-plate item and one of the most profitable breakfast item menu offerings.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

MAY 2, 2025

Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service. Customers benefit from the convenience of browsing digital menus and completing payments independently, especially during busy periods.

Technology 251

Technology Mobile Ordering Front of House Back of House 251

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. Hospitality is greater than the sum of its parts.

Technology 558

Technology Front of House Back of House Online Ordering 558

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

Modern Restaurant Management

DECEMBER 18, 2024

Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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 414

Food Front of House Back of House Point of Sale 414

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. A Sustainable Supply Chain. Quite a bit.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

DECEMBER 17, 2024

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

OCTOBER 25, 2021

For this reason, the culinary, tourism and hospitality industries need to evolve and expand their brand by offering plant-based protein alternatives on menus. Here are five easy ways to diversify your brand through the integration of plant-based foods onto your menu: Sub-Out Recipes to Include Plant-Based Offerings on Your Menu.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

MARCH 17, 2025

Building a Competitive Menu We’ve seen that with chains building out a competitive menu featuring specialty items and showing off their culinary skills to attract customers. This makes business tight causing a hard look at any extra costs. There are many areas where we have seen food service operators benefit!

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

EATER

FEBRUARY 18, 2025

More recently, as chefs have been working up seasonal menus to highlight local specialties and homegrown bars have been remixing native spirits, Sri Lanka drew millions of tourists in 2024 , announcing the islands comeback on the global stage after a few years of economic uncertainty. Travel around and youll be rewarded.

Hotels 263

Hotels Seasonal Menu Back of House Small Business 263

Goliath Consulting

JUNE 8, 2025

Refresh Your Summer Menu with the Line in Mind Swap in seasonal items that require less time on the stove or fryer. Keep plenty of water available, and consider offering a simple but effective cooldown option like a cold or frozen bandana placed on the back of the neck—a pro tip from ATech Incorporated.

Kitchen Safety 243

Kitchen Safety Seasonal Menu Food Safety Equipment 243

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

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Today, independent restaurants can and should tap into those same tools–without the massive corporate budget.

Technology 221

Technology Front of House Customer Service Back of House 221

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. Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

APRIL 7, 2025

The 2024 State of the Restaurant Industry report revealed that 22 percent of restaurant operators plan to invest in technology like POS software, back-of-house systems, and data analytics in the near future. Meanwhile, an additional six percent will invest more in automation like kiosks and robotics.

Loyalty Program 282

Loyalty Program Mobile Ordering Customer Experience Customer Service 282

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. In this article, you will learn: How to define your restaurants target market to guide your business decisions.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. I loved the menu design here so much that I kept checking out the merch T-shirts, stickers, and more and ended up nabbing a brightly colored tote bag as a souvenir. Subscribe now. Ive just returned from three glorious, food-filled days in Mexico City.

Back of House 210

Back of House Food Order Book Sports 210

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

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Sustainability Sourcing Consumer Goods Seasonal Menu 327

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. When its go-time, everyone should be cool, calm, and collectedthat includes both front and back of house.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

JUNE 23, 2020

Therefore, restaurant operators are embracing guest-focused technologies within their restaurants, such as kiosks and mobile devices to serve their guests at a safe distance. As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

Restaurant Business

JUNE 13, 2025

She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? By Heather Lalley on Jun. 13, 2025 Facebook Twitter LinkedIn Upscale soup dumpling chain Din Tai Fung has the industry’s highest average unit volumes. Sign up here.

Operations 227

Operations Leadership 2025 Fast Casual 227

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. My staff can monitor orders from almost any location.

Bar 449

Bar Operations Back of House Front of House 449

EATER

APRIL 21, 2025

The crackle and pop of a sun-kissed golden layer of crispy tahdig, in its final moments above a steady flame, ready for its debut with a strong flick of the wrist onto a silver serving tray. . | Eyval How Iranian chefs in the U.S. Its saffron-stained fingertips clouding a freshly sacrificed manicure.

Back of House 258

Back of House Seasonal Menu 2000 Serving 258

Modern Restaurant Management

DECEMBER 17, 2020

By this point, most restaurants have experimented with their concept and menu to adapt. New organizations like No Us Without You and the 86 Fund have also been popping up to help the industry weather the storm of winter and support the most vulnerable people working in the back of house.

Back of House 539

Back of House Outdoor Healthcare Government 539

ChowNow

FEBRUARY 12, 2025

Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. Every restaurant serves a unique customer base, and the more you know about them, the more effective your marketing efforts will be.

2025 195

2025 Marketing Email Marketing Operations 195

ChowNow

MAY 27, 2025

Healthy Balance Meals has been serving nutritious, made-from-scratch dishes in downtown Sevierville, Tennessee, for over 13 years. Known for their health-conscious menu and convenient prepared meal options, the restaurant has built a loyal following of locals looking for food that fits into their busy lives.

Online Ordering 195

Online Ordering Mobile Ordering Loyalty Program Customer Experience 195

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

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

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Need to make menu changes? The best results right now can be discovered through the alteration of menus based on what consumers need now, and on what sells best. Keep in mind to keep the menu simple.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

JANUARY 26, 2022

Create a Prix Fixe Menu. A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. Prix fixe menus can help increase sales and lighten the load on your kitchen staff. Offer a Gift Card with Purchase. Throw a party!

Social Media 563

Social Media Seasonal Menu Advertising Events 563

Modern Restaurant Management

AUGUST 6, 2020

Re-engineer Menus. The restaurant dining experience has changed forever and menu items must also adapt to these times. The restaurant dining experience has changed forever and menu items must also adapt to these times. Third, menus should take into account changing customer bases. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

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.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. “This program is an exciting way to give back to each CPK guest and truly say ‘Thank You’, whether it’s a percentage off their next meal, a memorable vacation, or a cash prize. .

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2023 Menu Back of House Seasonal Menu 251