Perfect Daily Grind

MAY 25, 2025

High coffee prices are becoming a lasting reality for the industry. While many assert that this signifies a long overdue change, as coffee has historically been an undervalued commodity, price volatility affects all levels of the supply chain in various ways. One solution is roasting coffee in-house. lb in the weeks since.

Café 122

Café Pricing Management Management 122

Modern Restaurant Management

DECEMBER 18, 2024

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

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. In this article, you will learn: How to define your restaurants target market to guide your business decisions.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 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. 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

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

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

2024 508

2024 Mobile Ordering Front of House Back of House 508

Modern Restaurant Management

JUNE 23, 2020

Therefore, restaurant operators are embracing guest-focused technologies within their restaurants, such as kiosks and mobile devices to serve their guests at a safe distance. As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

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.

Fast Casual 180

Fast Casual Front of House Back of House Leadership 180

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

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 Seasonal Menu 326

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

Modern Restaurant Management

DECEMBER 21, 2021

While some brands have already begun passing costs on to consumers without too much pushback (Chipotle, McDonald’s), brands will need to closely monitor customer response, as value-oriented customers are likely to begin to be more price sensitive as they also feel pressure from inflation. Improve Back-Office Processes.

Point of Sale 491

Point of Sale Supplies Back of House Customer Experience 491

Modern Restaurant Management

FEBRUARY 15, 2022

Certainly one thing on everyone’s mind today is price. Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. Have you considered the cost of unusable fruit?

Food Supply 474

Food Supply Food Safety Front of House Back of House 474

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?

POS 531

POS Operations Point of Sale Back of House 531

EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. But they also served my favorite cocktail of the trip: La Matlazihua, made with mezcal, grasshopper brine, and chamomile liqueur, topped with a few dried chapulines for good measure. Subscribe now. Stephanie Wu The cheese and longaniza taco at Maizajo.

Back of House 208

Back of House Food Order Book Sports 208

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. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated. Robotics are being tested at every single position in the restaurant from cooks to table service.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

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

FEBRUARY 17, 2020

Consumers look for a sparkling clean front of house. They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen. You get home from a long day at work, don't feel like cooking and want to treat yourself to some great food. A Dirty Truth About Experience.

Customer Experience 495

Customer Experience Front of House Back of House Consumer Goods 495

Modern Restaurant Management

OCTOBER 13, 2022

Rising inflation has impacted businesses for the better part of the year, leading many to modify their menus and increase prices in the face of higher ingredient costs. Recent surveys are showing the vast majority of Americans have been cutting back on dining out. Adopt In-House Technology to Improve Service and Reduce Errors.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Modern Restaurant Management

MAY 22, 2024

Kafarakis also served as President of the Specialty Food Association (SFA) and Chief Innovation and Member Advancement Officer at the National Restaurant Association. The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This

Front of House 471

Front of House Back of House Leadership Franchise 471

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. For instance, a spot that usually serves tourists may need to adapt to a more local crowd. Third, menus should take into account changing customer bases.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. 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. labor costs at 3 percent.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

ChowNow

MAY 27, 2025

Healthy Balance Meals has been serving nutritious, made-from-scratch dishes in downtown Sevierville, Tennessee, for over 13 years. Pricing and menu control were constant issues. Sometimes, third-party services would upload the restaurants menu without permission, list outdated prices, or make it difficult to make even simple changes.

Online Ordering 195

Online Ordering Mobile Ordering Loyalty Program Customer Experience 195

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

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. Every restaurant serves a unique customer base, and the more you know about them, the more effective your marketing efforts will be.

2025 195

2025 Marketing Email Marketing Operations 195

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. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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. At Clover in Boston, a knowledgeable host serves up the details of a chickpea fritter from their iPad to a nearby monitor, letting you savor your choices in ultra-HD.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

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. “We can create wide open floor plans, serve hors d’œuvres to large groups, or set the tables for communal dining. It's the tables! We change them daily depending on our needs.”

Back of House 418

Back of House Seating Seasonal Menu Design 418

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Case in point: demand for chicken wings skyrocketed during the pandemic, resulting in wholesale prices doubling in many markets.

Dietary Restrictions 490

Dietary Restrictions Influencer Back of House BOH 490

Modern Restaurant Management

APRIL 14, 2020

Simplify Pricing. Don’t try to price each item out, charge for a bundle “Grocery-to Go kit” and do not allow substitutions. Choose items that best serve your operation and are commonly desired grocery items. Prepare to welcome them back. Plan to sell your existing inventory before you add more.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Culinary Cues

AUGUST 22, 2022

This restaurant was their house, and they had a handle on how the house was doing. Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474

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

Modern Restaurant Management

JANUARY 26, 2022

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. To determine this number, look at how much your average customer would spend and increase the price. Create a Prix Fixe Menu. Host a Party or Event. Throw a party!

Social Media 563

Social Media Seasonal Menu Advertising Events 563