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

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. Were becoming more business-savvy and financially literate.

Social Media 228

Social Media Small Business Front of House Point of Sale 228

ChowNow

JANUARY 23, 2025

You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? Time Management: 80% of tasks completed often come from 20% of the effort. Thats huge!

2025 195

2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. But smaller businesses can implement AI to make small changes that impact their business. To get a receipt for your order, reply with Hi. . Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 307

Training Café Kitchen Safety Back of House 307

EATER

FEBRUARY 18, 2025

hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Travel around and youll be rewarded.

Hotels 268

Hotels Seasonal Menu Back of House Small Business 268

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. This restaurant was their house, and they had a handle on how the house was doing. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. In the case of Henry, he’s entered the restaurant and encountered a small stand with a QR code and a sheet of instructions. In the case of Henry, he’s entered the restaurant and encountered a small stand with a QR code and a sheet of instructions. Let’s come back to Henry.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

MAY 24, 2022

We came up with a few helpful tips to improve your employee retention while building a happier, healthier business. If you had a particularly busy dinner rush, gather your staff together at the end of the day to offer positive feedback and thanks for great work. Restaurants can be busy, scattered places. Show Some Love!

Front of House 520

Front of House Seminar Back of House Social Media 520

Modern Restaurant Management

MARCH 16, 2020

The National Restaurant Association has provided a list of best practices to ensure business continuity. " "This is a very challenging time, and we're experiencing something we have never had to deal with before," said Jennifer Petrocelli, executive director of The Preston House & Hotel, a participating restaurant. "We

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

Modern Restaurant Management

FEBRUARY 15, 2022

Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. 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.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

OCTOBER 20, 2020

If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Kitchen workers usually cede the better qualities of a space to customers: Back of house isn’t known for its natural light, ergonomics, or general comfort.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

APRIL 29, 2021

According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020. 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

Modern Restaurant Management

FEBRUARY 23, 2021

I grew up learning the business from the best restaurateur I know — my father, T.J. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows. Here are five I’ve come back to again and again.

Leadership 450

Leadership 2002 Airlines 2001 450

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. With the right strategy, you can reduce expenses and strengthen your business at the same time.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. It is this understanding that will bring the industry back.

Travel 539

Travel Back of House Customer Service Small Business 539

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. In many cases, controlling labor costs is less about cutting people and more about scheduling smarter and cross-training your existing employees.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

ChowNow

MARCH 19, 2025

Repeat business is what drives real growth, yet many restaurants struggle to keep takeout diners coming back. The Growing Role of Takeout in Restaurant Success Takeout has evolved from a secondary service into a core business model. Takeout now plays a bigger role in restaurant operations than ever before.

Loyalty Program 195

Loyalty Program Email Marketing Back of House Food Order 195

Modern Restaurant Management

JANUARY 11, 2024

When working in a restaurant, management must utilize a variety of skills to run a successful business. Throughout my decades of working with restaurant and small business owners, these are four areas I always speak with clients about so they can be successful in their roles. Don’t just give them a thanks or a high five.

Management 417

Management Management Back of House Customer Service 417

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. For example, dont host a parking lot cookout if your parking lot is relatively small or you share the spaces with other businessesalthough it never hurts to ask if they would like to participate in the event and promote their store.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. A regular commercial cleaning service might be all that is needed if you have a small restaurant with less foot traffic, small walls, and shorter ceilings. They should be willing to share.

Specials 492

Specials Operations Hiring Front of House 492

Modern Restaurant Management

APRIL 8, 2022

Sometimes the amount of ice a business has is limited not by how much the ice maker can produce but by the size of the ice storage bin. It tends to pile up in the back of the ice bin and can prematurely activate the full bin control. Train employees to scoop from the back of the ice bin. Step 1: Ice Management.

Back of House 474

Back of House Tip Distribution Small Business Management 474

ChowNow

MARCH 13, 2025

Actionable steps to implement a centralized system without disrupting your business. The Problem: Juggling Multiple Delivery Platforms Is a Nightmare You probably dread seeing your restaurants delivery station on a busy night: a row of tablets, each glowing with incoming orders from different third-party delivery apps.

Delivery 195

Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

AUGUST 3, 2022

They lost business, closed for indefinite periods or even shut their doors permanently. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.

Communication 508

Communication Leadership Food Supply Back of House 508

Modern Restaurant Management

JANUARY 8, 2024

The future of restaurant businesses will likely involve a hybrid approach, combining the efficiency of technology with the warmth and personal touch of human service. The future of restaurant businesses will likely involve a hybrid approach, combining the efficiency of technology with the warmth and personal touch of human service.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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. Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. YES – the menu is that important!

Menu 482

Menu Seasonal Menu Front of House Café 482

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

Culinary Cues

MAY 28, 2022

There are the emotional scars from that small percentage of guests who fail to treat the staff with any level of respect, the demands of timing, the challenges in upselling, and the struggle to always keep a smile on their face. The most important room in a home is the kitchen.

Front of House 421

Front of House Back of House Small Business Employee Relations 421

Culinary Cues

MAY 1, 2023

One fact about the restaurant business stands out to me – something I have always appreciated: the kitchen is the great equalizer. So, no matter what their journey has been like; no matter their heritage, race, gender, education level, or portfolio of beliefs – this is a business of unity in purpose.

Front of House 474

Front of House Back of House Food Order Small Business 474

7 Shifts

MARCH 23, 2022

In 1965, Greek immigrant James Giftos opened a stall at Macomb Mall in Roseville, Michigan, with a small menu including the Coney Island-style hot dog topped with chili, mustard, and freshly diced onions. It was a two-day training for managers.” Executive Summary. Region: Great Lakes. Number of Locations: 16. Table of Contents.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Modern Restaurant Management

APRIL 14, 2020

A : During this unprecedented time, now more than ever, we need to come together as a single community to face the challenges that each of our businesses, and your business, face. And if you’re taking orders via phone, make sure your staff is trained to ask every person if they need grocery items for their homes.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

APRIL 27, 2020

Small Business Administration (SBA) Jovita Carranza and U.S. million small businesses and protected over 30 million jobs for hardworking Americans," they said. "With million small businesses and protected over 30 million jobs for hardworking Americans," they said. "With

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Culinary Cues

APRIL 15, 2020

Whether it is the environment, the postal service, senior citizens, global partnerships, healthcare, or restaurants – there is a tendency to set aside or forget just how important these businesses, global responsibilities, and people truly are to our existence. Throughout history – restaurants have been integral to civilized communities.

Travel 463

Travel Small Business Point of Sale Back of House 463

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 445

Small Business Front of House Customer Service Communication 445

Modern Restaurant Management

AUGUST 4, 2022

Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey). Chef Jair Solis – The Restaurant at the Norton. Chef Solis.

Back of House 474

Back of House Front of House Communication FOH 474

Modern Restaurant Management

OCTOBER 13, 2020

When to take a business public and when to sell. I am hard pressed to think of any long-lived business that doesn’t have, at its core, exceptional quality in either its products or services. This is particularly true in the food business. billion in sales when he retired 35 years later. The value of a brand.

Franchise 519

Franchise Franchising 2000 Back of House 519

Modern Restaurant Management

NOVEMBER 13, 2020

Proposition 22 requires companies with independent-contractor drivers to provide specified alternative benefits, including: minimum compensation and healthcare subsidies based on engaged driving time, vehicle insurance, safety training, and sexual harassment policies. These requirements for businesses will go into effect on January 1, 2023.

2020 474

2020 Restaurant Law Food Safety Food Order 474