EATER

APRIL 21, 2025

Chimes of chatter between khalehs and other aunties playing an acts-of-service tug-of-war surrounding the bountiful sofreh spread out across the table. . | Eyval How Iranian chefs in the U.S. are providing the diaspora with nostalgia and comfort alongside something new For many Persian families, a meal is a kind of performance.

Back of House 266

Back of House Seasonal Menu 2000 Serving 266

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?

Bar 449

Bar Operations Back of House Front of House 449

ChowNow

FEBRUARY 13, 2025

With a modern cloud-based POS, restaurants can streamline order taking, reduce human error, and improve the overall speed of service. Many systems now offer mobile ordering capabilities, allowing servers to take orders tableside or giving guests the ability to order and pay directly from their phones. Consider your budget.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

AUGUST 16, 2021

Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. They remind us not only that there are great people out there, but also that many of them work for us! When the chef and general manager found this out, they immediately jumped into action.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

JULY 13, 2020

While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. People have been both eager and hesitant to venture back out into the world as stay-at-home orders have lifted. Contactless payments is another trend that’s surged.

Consumer Goods 539

Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

MAY 7, 2020

“But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. Those measures will continue in the future.”

Food Safety 511

Food Safety Front of House Back of House Seating 511

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. Keith Lee: I live a very simple life. But its a blessing.

Social Media 231

Social Media Small Business Front of House Point of Sale 231

Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. It's the tables!

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Henry takes his phone, scans the QR code, and indicates that he’s arrived. Speaking of the host stand, let’s take a deeper look at your guest and waitlist management technology. Let’s come back to Henry. Henry is ready to order some dinner. Contactless Technology.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

SEPTEMBER 1, 2020

Most operators, by now, should have a technology system — and plan — in place for managing curbside pickup/takeout orders, and if you don’t, take some time to develop a plan. In many cases, operators have pared down their menus in order to cut back on costs while still serving their guest favorites. Stay Alert.

Supplies 492

Supplies Seasonal Menu Back of House Magazine 492

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. You will take guest temperatures, if, and when, allowed. Here's some of their advice. Even though they have ?less

FOH 539

FOH Kitchen Safety BOH Food Safety 539

ChowNow

FEBRUARY 21, 2025

In this guide, youll learn: Why restaurant apps matter in 2025 and how its the consumer driving the changes The different types of restaurant apps How to make the most of your own branded restaurant app and its many benefits Lets take a closer look at why every restaurant should use apps in 2025. Online ordering and delivery apps.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

Modern Restaurant Management

SEPTEMBER 30, 2022

But you didn't sign up for all the time-consuming back-office work. But the back-office duties don't stop there. With cloud-based tools that streamline your deskwork, you can get out of the office and run your restaurant from the floor. Let Technology Do the Back-Office Work. Create a Positive Employee Experience.

Technology 493

Technology Front of House Tip Distribution Back of House 493

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. . "We The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 449

Front of House Back of House Seating Food Truck 449

ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

JULY 21, 2020

However, it’s equally important to also take a long-term strategic approach to the Coronavirus. With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. As restaurants begin reopening, there are pressing and immediate concerns. Plan Wisely.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465

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. Phone orders are prone to human errormisheard items, incorrect addresses, and unclear special requests are all common issues with manual order taking. billion in revenue. You keep more of your profits.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

DECEMBER 10, 2021

Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers. While you are waiting to be seated, the hostess fans out a deck of cards containing four jokers. If you pull a joker, the meal is on the house. Net result?

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

JULY 8, 2020

” Rejection is always expected when new ideas are shared, but when we looked around the restaurant we saw most guests on their phones– taking pictures of their food, splitting checks through Venmo, sharing on social media. contactless payment, mobile ordering, text on arrival for seating).”

Hospitality 520

Hospitality Technology Mobile Ordering Food Safety 520

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 11, 2024

It doesn’t matter if you have been in the restaurant industry for a decade or are just starting out, running a successful restaurant can be a stressful task. Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy.

Management 417

Management Management Back of House Customer Service 417

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. business openings and reopenings, as well as consumer interest trends via search data, page views, reviews and photos.

2019 495

2019 Food Supply Food Truck Outdoor 495

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. A Little History.

Retail 443

Retail Casual Back of House Consumer Goods 443

Culinary Cues

AUGUST 4, 2022

Thinking that the way to recover from the financial pains of a once in a century pandemic is to cut back on quality product and service and push the ceiling on pricing is short-sighted and ill-conceived as a strategy. Well then – what will? Try apathy on for size. It infects others who are easily convinced that it is the way it needs to be.

Front of House 429

Front of House Back of House Coaching Customer Service 429

ChowNow

MARCH 27, 2025

This allows you to avoid paying the 25-30% third-party commission fees and keep more revenue in-house. Effective restaurant menu pricing strategy takes into account customer expectations and market positioning to ensure both profitability and customer satisfaction. Menu pricing has a lot to do with perception.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Culinary Cues

SEPTEMBER 8, 2020

call from the restaurant stating that the breakfast cook called out or didn’t show. [] DEPENDABILITY: The last thing in the world that the chef needs is that 5 a.m. call from the restaurant stating that the breakfast cook called out or didn’t show. This is not the best moment in a chef’s day.

Back of House 520

Back of House Dine-in Restaurant Law Ordering 520

7 Shifts

JULY 28, 2021

Your bartender forgetting to make a drink for one of your tables or your server bringing a plate to the wrong table is all it takes to throw off the rhythm of your staff. At times, it's a civil war between your front-of-house and back-of-house teams. It's time to bust out that clipboard and write a checklist.

Communication 430

Communication Management Management Front of House 430

Modern Restaurant Management

DECEMBER 14, 2022

Food preparing robots are helping restaurants execute cooking tasks more efficiently, shaving valuable seconds off the time it takes for an order to reach a customer. How important are robotics/automation to the restaurant industry now and how do you see their impact in the coming years?

Front of House 450

Front of House Customer Service Customer Experience Entertainment 450

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493