Back of House Operations POS 
Modern Restaurant Management
JUNE 16, 2025
Both the House and Senate have introduced versions of the bill, which, if passed, would allow tipped workers to exempt a portion of their tip income from federal taxes. The proposal fulfills campaign promises from both sides of the political aisle, but for restaurant operators, it raises real and immediate questions. Misinformation.
Modern Restaurant Management
JUNE 24, 2020
There’s one question that’s now on the minds of operators everywhere: … Despite these conditions, the expectations placed on restaurant operators are greater than ever. … How can their existing point-of-sale (POS) system and related technologies help to provide a safe environment with secure payments?
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Modern Restaurant Management
MAY 5, 2025
When restaurant operators think about reducing operating costs, they often think they have to make large, sweeping cuts. Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best.
Modern Restaurant Management
MAY 19, 2025
POS terminals were clunky, fixed to the counter, and limited to basic transactions. Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. Yet even then, operators were innovating—often quietly and creatively.
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. But what happens when your restaurant suffers an internet outage, taking your POS system with it? That system needs access to the internet in order to keep functioning.
Modern Restaurant Management
NOVEMBER 7, 2024
Enhancing Operational Efficiency A smart supply chain is characterized by the use of “statistics to manage complexity and risk, from planning to decision-making.” From an operational efficiency standpoint, it helps reduce delays and fuel usage. Around 33 to 40 percent of food goes to waste each year.
Modern Restaurant Management
DECEMBER 23, 2024
These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.
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