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.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

MARCH 7, 2025

Tipping expectations have skyrocketed, and consumers are pushing back. Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. According to a recent Bankrate survey , nearly one in three Americans think tipping has gone too far. Timing is key.

Tip Distribution 251

Tip Distribution Front of House Customer Service Back of House 251

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. Of all the concepts I’ve brought to life, this one stands out as my most successful.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

7 Shifts

NOVEMBER 25, 2024

Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. Keeping your staff busy and happy is guaranteed to provide the feeling of fulfillment many operators in the foodservice industry don’t think about. A busy staff means productive staff, which is good for business.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JULY 17, 2025

Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trained front-of-house staff. Back-of-house training is just as crucial. Yet one family of ingredients remains underutilized in this effort: bitter plants.

Front of House 221

Front of House Back of House Seasonal Menu Sustainability 221

Restaurant Business

JULY 2, 2025

The combination of lemon and lime juices highlights the house-developed syrups and purees and doesn’t overpower the margaritas. We also brought back two flavors—prickly pear and blood orange—because guests told us loud and clear that they missed them when they were taken off the list.” By Patricia Cobe on Jul.

Fast Casual 236

Fast Casual Beverage Back of House Leadership 236

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. Running your own online ordering system gives you complete control over pricing, promotions, and customer data, helping you maximize profits while still offering convenience. billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Restaurant Business

JULY 9, 2025

Its smooth texture, superior binding, and ability to hold up under heat make it a back-of-house essential. With breakfast sandwiches topping morning menus and protein-rich items on the rise, this wrap delivers big flavor—and back-of-house ease. A mix of Philadelphia Cream Cheese and A.1. Click here to learn more.

Leadership 253

Leadership Back of House 2025 Food Supply 253

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. Having many team members mean there are many salaries being paid and those salaries are accounted for in the service price.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. percent menu-price inflation rate. Customers can become more critical of the quality of products and services when prices increase.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

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

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Meanwhile, a fine-dining steakhouse targeting business professionals will prioritize a refined menu, premium pricing, and marketing efforts that focus on corporate events and high-end experiences.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 28, 2025

Front-of-House AI Applications One of the best things about AI is that while it helps your staff, its also giving your customers a better experience. More than you think. While the tech behind it might sound complex, the actual applications of AI in restaurants are surprisingly down-to-earthand, in many cases, incredibly practical.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

ChowNow

JULY 4, 2025

Where our eyes land first, how we interpret prices, and what descriptions stick in our minds—all of it is shaped by subtle design choices and cues we may not even notice. Where our eyes land first, how we interpret prices, and what descriptions stick in our minds—all of it is shaped by subtle design choices and cues we may not even notice.

Online Ordering 195

Online Ordering Influencer Menu Ordering 195

Modern Restaurant Management

MARCH 11, 2025

– Sophia Goldberg, Founder and CEO, Ansa The big lesson I learned is that I've had to continue to adapt my pricing, because people are still watching their spending. That's why we instituted lower-priced lunch specials and made other adjustments. During the shutdown I made more than 10,000 meals to give away.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

ChowNow

MARCH 13, 2025

This constant back-and-forth leads to confusion, missed orders, and costly delays. Are delivery prices aligned with in-house costs? Are delivery prices aligned with in-house costs? Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is.

Delivery 195

Delivery Food Food Order Point of Sale 195

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Community, environment. It’s part of my DNA. produces the equivalent annual emissions of 42 coal-fired power plants.

Compost 284

Compost Food Equipment Waste 284

ChowNow

MAY 9, 2025

From there, well walk through the other major cost categories and share practical strategies to help you cut back without sacrificing quality or guest experience. The Main Costs Every Restaurant Needs to Watch Before you can cut costs, you have to know exactly how much youre spending and where its going.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 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. LTOs also help you spotlight high-margin items or move excess inventory without slashing prices across the board.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

ChowNow

FEBRUARY 13, 2025

A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Restaurant Clicks

JULY 22, 2025

Each one has built a solid reputation for serving food people keep coming back for. The restaurant is known for its slow-smoked meats and generous portions that keep regulars coming back. The setting is no-frills but welcoming, with quick service and fair prices. While the setup is simple, the focus is on getting the food right.

Back of House 155

Back of House Front of House Seasonal Menu Fast Casual 155

ChowNow

FEBRUARY 28, 2025

Build a Rewards Program to Encourage Repeat Visits Getting first-time guests through the door is the hard partbringing them back is much easier. Prioritize a clean design, fast load times, and a seamless mobile experience since most customers will be searching from their phones. Here are two ways to make a big impact on your local SEO.

2025 195

2025 Email Marketing Social Media Loyalty Program 195

Restaurant Clicks

JULY 18, 2025

These are the places people keep coming back to, not just for the food but also for the experience and the way they treat their customers. Guests often mention the solid portions, fair prices, and fresh sides that round out the meal. In a state this big, with so many styles and flavors, it can be tough to know where to start.

Back of House 148

Back of House Front of House Seasonal Menu Fast Casual 148

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

ChowNow

FEBRUARY 28, 2025

Managing multiple third-party delivery platforms can feel like running several businesses at once. Each system has its own tablet, order flow, and set of requirements, making it difficult to keep up with operations smoothly. This setup forces staff to constantly switch between devices, increasing the risk of missing an order or making mistakes.

Delivery 195

Delivery Online Ordering Customer Service POS 195

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

Sustainability 326

Sustainability Sourcing Consumer Goods Compost 326

The Rail

DECEMBER 2, 2024

Search and filtering options (by cuisine, price, dietary preferences, etc.). Choose the Right Technology Stack For back-end development, PHP frameworks like Laravel are an excellent choice because they offer scalability, robust security features, and seamless integration with APIs and third-party services. If so, you’re not alone.

Delivery 147

Delivery Food Loyalty Program Food Order 147

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

MAY 22, 2025

Dark colors in back-of-house environments provide practical benefits by concealing inevitable kitchen stains, while lighter palettes in customer-facing positions create perceptions of cleanliness and approachability. In the food service industry, branded apparel is a critical extension of your business's identity.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Perfect Daily Grind

JUNE 13, 2025

This set the precedent for future astonishing auction prices, which have since surpassed US $10,000/kg. With the 2025 BoP auction scheduled for 6 August, all eyes will be on the bidders of the 97- and 98-point coffees, as many eagerly anticipate the extent of the prices they’re willing to pay. million 60kg bags.

2025 158

2025 Point of Sale Café 2024 158

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

ChowNow

FEBRUARY 28, 2025

Leverage Automated Email Marketing ChowNows Automated Email Marketing helps your restaurant bring customers back and increase orders with minimal effort. Small changes in menu layout, descriptions, and pricing can encourage diners to spend more and order more often. Returning customers order up to 25% more after receiving these emails.

Ordering 195

Ordering Email Marketing Social Media Online Ordering 195

Restaurant Clicks

JULY 21, 2025

What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. They also make their sauces and desserts in-house.

Back of House 139

Back of House Fast Casual Sourcing Casual 139

EATER

APRIL 8, 2025

Another couple traveling from San Diego back home to Warren County, Ohio, brought their own food but also sometimes hit the dining car. The people who have made homemade food part of train culture tend to have ideas about self-sufficiency, food sovereignty, and going back to the land. Of course they eat the same way.

Training 273

Training Food Travel Social Media 273

ChowNow

FEBRUARY 21, 2025

The restaurant industry is going mobile, and restaurant apps are at the center of this transformation. If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations. Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones.

2025 195

2025 Loyalty Program Mobile Ordering Online 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. By Joe Guszkowski on Jun.

Fast Casual 178

Fast Casual Front of House Back of House Leadership 178