ChowNow

MARCH 27, 2025

Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Understanding the Key Factors in Menu Pricing Before you develop your menu pricing strategies, its important to ground your decisions in the numbers.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. This makes business tight causing a hard look at any extra costs.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

7 Shifts

NOVEMBER 25, 2024

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. A busy staff means productive staff, which is good for business.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

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. Link Toxigon.

Front of House 195

Front of House Operations 2025 2024 195

ChowNow

JUNE 12, 2025

The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back. Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

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

OCTOBER 29, 2019

Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons. We gravitate that way in our thinking towards other areas of our business, including looking at new products to add to our menu.

Innovation 364

Innovation Menu Back of House Front of House 364

Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. 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. When the pandemic hit, many restaurants focused on expenses.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

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

Modern Restaurant Management

JUNE 27, 2025

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

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. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.

2025 195

2025 Marketing Email Marketing Operations 195

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.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

EATER

MAY 28, 2025

. | Courtesy of Sabine Caf Rich Fox of Sabine in Seattle says leaning more casual has helped his bottom line A version of this post originally appeared on May 28, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

Seating 225

Seating Back of House 2025 Presentation 225

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

AUGUST 22, 2024

Then it’s a matter of leveraging their strengths, including unique menu offerings, fresh and high-quality ingredients, community engagement, and a full dining experience. Restaurants should be able to provide this information to anyone placing orders or reading a menu.

Allergens 402

Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

AUGUST 25, 2020

Additional care should be taken to ensure that the sources of outside air have proper clearances from other building exhaust sources such as grease or toilet exhaust. Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

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

7 Shifts

AUGUST 29, 2019

Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. One possible source is the new SBA Payroll Protection Program (PPP), a small lifeline for restaurants who had to let employees go during the onset of the crisis. 75 percent of the prior year’s monthly payroll cost.

Front of House 525

Front of House Back of House Reservations Seating 525

ChowNow

FEBRUARY 21, 2025

Customers expect a smooth experience when theyre placing an orderif they have to pinch and zoom to read your menu or struggle to find the checkout button, theyll probably give up and order from someone else. Next, take a look at your menu. The first step is making sure your website is mobile-friendly.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

JULY 10, 2024

Among the reasons restaurants fail (poor location, inadequate marketing, lack of staff and inventory control, uninspired menu, unreasonable pricing), customer theft is rarely on the radar. If these folks were going to a friend’s house they wouldn’t think of taking a plate, a mug or a picture off the wall. Roosevelt.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. The hours arent clear, theres no menu, and youre not even sure if the place is still open. Frustrating, right? A website, however, is entirely yours.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

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.

Franchising 492

Franchising Franchise 2022 Fast Casual 492

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

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. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

NOVEMBER 16, 2021

Cloud-based restaurant management software solutions enable food service operators to access everything from personnel to payments to back-of-house operations and incorporate loyalty programs from any channel the customer uses in real-time. Same thing with locations – which ones are turning a profit or are draining the budget?

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

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. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

EATER

JULY 21, 2022

Menus represent the changing values of the restaurant industry. It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We

Menu 261

Menu White Paper Dietary Restrictions Seasonal Menu 261

Modern Restaurant Management

FEBRUARY 2, 2024

Cloud services are another key component, offering a way to store, manage, and analyze large volumes of data from various sources, such as sales, inventory, and customer preferences. This data can be used to make informed decisions about staffing, menu changes, and promotional offers.

Operations 472

Operations Front of House Customer Service Customer Experience 472

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. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest.

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

JANUARY 17, 2024

With not much time on their hands, the younger generations of adults don’t have much time to cook – with other sources of supplemental income keeping them busy 24/7. Keep your customers coming back for their favorites by saving their preferences and offering them to place those same orders again.

Loyalty Program 489

Loyalty Program Mobile Ordering Customer Experience Back of House 489

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

APRIL 14, 2020

This can get overwhelming fast so be sure to also set up one single source with a person responsible to monitor all new orders. This can get overwhelming fast so be sure to also set up one single source with a person responsible to monitor all new orders. If you use an ordering platform, simply add your grocery offerings as menu items.

Healthcare 468

Healthcare Front of House Social Media Website Management 468