ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. 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 billion in revenue.

Online Ordering 195

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.

Technology 558

Technology Front of House Back of House Online Ordering 558

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

FEBRUARY 28, 2025

This includes hours of operation (including holiday updates), your website link, phone number, and menu. Build a Rewards Program to Encourage Repeat Visits Getting first-time guests through the door is the hard partbringing them back is much easier. Here are two ways to make a big impact on your local SEO. Upload high-quality photos.

2025 195

2025 Email Marketing Social Media Loyalty Program 195

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. Pick your event idea by looking at your: Venue size and layout Customer demographic Available resources Time of year (season) Community Write out each of these factors, and a picture will emerge of which restaurant event idea will best fit your location.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. 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.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

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

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

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

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

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. A prix fixe menu also gives off an air of elegance.

Social Media 563

Social Media Seasonal Menu Advertising Events 563

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. Instead of promoting items according to price or margin, promote what your customers love.

Marketing 567

Marketing SEO Front of House Website Management 567

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 482

Menu Seasonal Menu Front of House Reference 482

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. We are using last year’s monthly sales to address some of the seasonality of the industry. Everyone wants to go back to their favorite restaurants for their favorite meals. Two months of rent and utilities.

Front of House 525

Front of House Back of House Reservations Seating 525

Modern Restaurant Management

DECEMBER 6, 2022

The Consumer Price Index for September shows an 8.5 The labor shortage is not only being felt by restaurant owners and back of house workers. Employing back-of-house technology to centralize and collect orders in a single place can help workers minimize errors and save time. percent in the second quarter of 2022.

Back of House 473

Back of House Customer Experience Point of Sale Consumer Goods 473

Modern Restaurant Management

MAY 30, 2025

In 2024, restaurants across the country saw an average five percent increase in transactions and an average eight percent increase in profits with only four percent caused by price hikes. The report analyzed data from more than 30,000 QSR restaurants that generated a total of 4.5 billion transactions and $67 billion in sales in 2024.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

AUGUST 18, 2023

Photos by Ryan Price “The suspension tables allow us to transform our space,” explains Ronin co-owner Amanda Light. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas.

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages. Sounds complicated?

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

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

ChowNow

APRIL 15, 2025

Fortunately, though, cutting costs doesnt have to mean cutting corners, sacrificing the qualities of your restaurant that keep customers coming back again and again. Most restaurants food cost percentage should fall somewhere between 28%-35% , depending on your concept and pricing strategy.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

7 Shifts

JULY 12, 2024

Compare different policies and choose one that offers good coverage at a reasonable price. Train your staff to use ingredients efficiently and plan your menu to minimize waste. By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Additionally, review and adjust your coverage as needed.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. The annual report surveys 600 independent full-service restaurant (FSR) owners and operators from across the U.S.,

2025 221

2025 Loyalty Program 2024 Back of House 221

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. Table of Contents. Profit Estimation.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

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 120

2025 Point of Sale Café 2024 120

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. End-to-end payment processing removes complexity and PCI compliance demands for operators. The “restaurant anywhere” experience will expand.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

EATER

OCTOBER 26, 2023

Austin Bush Millions cram into Phuket’s popular beaches and resorts, but diners should look elsewhere to taste the mix of southern Thai, Hokkien, and Baba food that makes the island arguably Thailand’s most underrated food destination Phuket is one of the biggest travel destinations in the world. What is the food like in Phuket?

Seasonal Menu 320

Seasonal Menu Hotels Back of House Front of House 320

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. So how do you put up prices with confidence and style?

Pricing 158

Pricing Menu Seasonal Menu Food Supply 158

EATER

DECEMBER 7, 2022

Menus brim with callouts to potatoes from the neighboring Pemberton Valley (reputedly some of the world’s best), oysters from British Columbia’s Fanny Bay and Desolation Sound, and wines from around the province. The glow of nightlife in Whistler. Tourism Whistler/Justa Jeskova.

Seasonal Menu 241

Seasonal Menu Hotels Tourism Back of House 241

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515