Modern Restaurant Management

JUNE 14, 2022

One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. Implement a Point of Sale System. Simply put, a point of sale is where you ring up customers for the product they purchased. Restaurant theft is expensive.

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Point of Sale Kitchen Safety Back of House Inventory 508

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Let’s come back to Henry. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Henry is ready to order some dinner. Contactless Technology.

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Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Digital Ordering to Eliminate Friction Points for Cashiers. At full-service restaurants, servers are responsible for crucial tasks.

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Technology Loyalty Program Fast Casual Email Marketing 563

ChowNow

JANUARY 23, 2025

Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? Thats huge!

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2025 Loyalty Program Operations Email Marketing 195

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. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

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POS Front of House Cash Management Online Ordering 520

Modern Restaurant Management

DECEMBER 18, 2024

So much data is generated at every point within a restaurant, whether fast casual or fine dining. The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing.

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2025 Loyalty Program Social Media Fast Casual 419

ChowNow

FEBRUARY 13, 2025

Identify your biggest pain points. Are you aiming to speed up service, cut labor costs, or increase online sales? Can it increase sales or customer retention? What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers. Are labor costs too high?

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2025 Technology Loyalty Program Mobile Ordering 195

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. Systemwide sales fell 5.3%

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Fast Casual Front of House Back of House Leadership 188

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Determining your own standards allows you to focus on specific data points, especially data points unique to your business. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards.

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Front of House Management Management Franchise 539

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

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Front of House Back of House Online Ordering Kitchen Safety 520

ChowNow

FEBRUARY 28, 2025

Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9

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Online Ordering Ordering Email Marketing Mobile Ordering 195

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.

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Technology Front of House Back of House Online Ordering 558

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. ” Mix more drinks or turn more tables?

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Bar Operations Back of House Front of House 449

Modern Restaurant Management

JUNE 24, 2020

As restaurants work to re-tool in preparation for the return of in-house guests, there’s one question that’s now on the minds of operators everywhere: 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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POS Operations Point of Sale Back of House 531

Modern Restaurant Management

MAY 30, 2025

billion transactions and $67 billion in sales in 2024. Companies saw a sales boost in 2024 as loyalty transactions increased by over 30 percent. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America.

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Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

JUNE 2, 2022

Here, using data from Intouch Insight ’s 2022 Restaurant Trends Report and ongoing consumer surveys, we’ll explore the importance of offering a mobile ordering option and why you should keep these interactions as direct as possible, as well as the key drivers that keep consumers coming back. Set the Bar. Stay Connected.

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Mobile Ordering Front of House Back of House Consumer Goods 473

ChowNow

MARCH 27, 2025

One approach is to use a contribution margin model : after youve calculated food cost, ask yourself how much money is left from the sale of a menu item to cover everything else. This allows you to avoid paying the 25-30% third-party commission fees and keep more revenue in-house. Menu pricing has a lot to do with perception.

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Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

JUNE 15, 2021

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. In the near future, we’ll look at printed menus the way we look back at newspapers today. Inventory stock changed significantly.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Goliath Consulting

OCTOBER 16, 2024

Core Elements of a Restaurant Tech Stack: Point of Sale (POS) Systems: “The POS is the heart of the restaurant’s tech stack, as it needs to talk to every other system,” says Deliverect. It processes orders and payments while tracking sales data. These ensure that the kitchen is always well-prepared.

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Operations Loyalty Program Front of House Online Ordering 150

Modern Restaurant Management

DECEMBER 6, 2022

The labor shortage is not only being felt by restaurant owners and back of house workers. Several measures restaurants can take include: Integrating sales channels and Point-of-Sale systems to streamline orders. With inflation continuing to reach near 40-year highs, tipping for takeout and delivery dropped to 14.5

Back of House 473

Back of House Customer Experience Point of Sale Consumer Goods 473

Modern Restaurant Management

JULY 8, 2020

When point of sale (POS) systems were introduced, restaurants learned they could provide better service to guests and improve business decisions and management. One year ago we walked into a Cambridge, Massachusetts restaurant for the first day of field research. Our palms were sweaty from the excitement and anxiety.

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Hospitality Technology Mobile Ordering Food Safety 520

Modern Restaurant Management

APRIL 13, 2022

To combat these obstacles among countless others, leaning on point-of-sale (POS) solutions can empower restaurants to quickly leverage new features to maximize profits in a fluctuating service economy. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges.

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POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

AUGUST 25, 2020

In addition to improving ventilation, upgrading air filters with higher rated Minimum Efficiency Reporting Value (MERV) 13 filters is a good starting point. In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. Additionally, restaurants will experience a significant shift in technology and customer service.

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Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

DECEMBER 10, 2021

Your restaurant’s main selling point is the food. If you pull a joker, the meal is on the house. Train your staff to build other taking points. The more talking points you can generate for your restaurant, the more traffic you’re likely to get. Others tend to emphasize their cheaper menu options. Net result?

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Marketing SEO Front of House Website Management 567

Modern Restaurant Management

DECEMBER 21, 2021

While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. Improve Back-Office Processes. Inflation on both wages and commodities are putting major margin pressure on brands.

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Point of Sale Supplies Back of House Customer Experience 491

Modern Restaurant Management

FEBRUARY 1, 2022

Fifty-one percent of adults say they aren't eating at restaurants as often as they would like, which is an increase of six percentage points from before the pandemic. Fifty-one percent of adults say they aren't eating at restaurants as often as they would like, which is an increase of six percentage points from before the pandemic.

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2022 2030 Food Supply Recruiting 518

Restaurant Business

JUNE 27, 2025

By Lisa Jennings on Jun. 27, 2025 Facebook Twitter LinkedIn Jeff's Bagel Run has 15 units open, expecting to reach 30 by the end of the year. Photo courtesy of Jeff's Bagel Run. Jeff Perera jokes that his bagel chain is the result of a love story. “I I made a bagel for my wife, because she asked me to,” he said. She’s on time.

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Fast Casual Franchise Franchising Leadership 177

7 Shifts

MARCH 18, 2021

And a general fear of going out, at least early on, contributed to a dramatic drop in sales across the entire restaurant industry—one we’re still recovering from a year later. Despite what the industry has been through, looking back can help us find ways to adapt today and prepare for the future. Foot traffic disappeared overnight.

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Point of Sale Back of House Front of House Outdoor 370

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. Before investing in technology, however, go back to basics with a purpose-driven strategy. In early 2020 our team canvassed menus across the United States. In your world?

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Back of House Seasonal Menu Customer Experience Fast Casual 474

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.

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Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

MARCH 22, 2023

IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time. Instead, IoT technology works alongside employees to reduce mundane tasks and give them valuable time back to focus on more pressing priorities. percent in late 2022.

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Back of House Front of House Food Safety Kitchen Safety 449

7 Shifts

OCTOBER 26, 2022

American travelers brought it back to the states as a way to feel aristocratic. When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers.

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Presentation Tip Distribution Restaurant Law Back of House 486

Modern Restaurant Management

SEPTEMBER 22, 2022

What’s keeping restaurants humming: mobile point-of-sale (POS) units, ordering terminals, tabletop tablets, and tablets for the waitstaff. The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management.

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Technology Dietary Restrictions Mobile Ordering Point of Sale 450

ChowNow

MARCH 13, 2025

This constant back-and-forth leads to confusion, missed orders, and costly delays. A single mistakelike forgetting to accept an order on one app while preparing anothercan result in a frustrated customer and a lost sale. Are delivery prices aligned with in-house costs? But what if all your food delivery apps were in one place?

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Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated.

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Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

MAY 27, 2024

She previously spent three years as an executive recruiter for restaurants, and her recruitment experience varies from fast food chains to fine dining, and for roles ranging front of house, back of house and management. What can restaurant operators do to attract and retain talent for the busy season ahead?

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Recruiting Front of House Back of House Hiring 474

Modern Restaurant Management

OCTOBER 7, 2024

It’s also become a boost to top-line sales. History will show that COVID was the line of demarcation for the hospitality industry in the 21st century. Since COVID, technology in the restaurant industry has moved at lightning speed. In 2025, more plant-based menu items will be appearing at an incredible rate of speed as well.

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