Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 427

Kitchen Safety Front of House Fine Dining Seasonal Menu 427

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

JANUARY 15, 2024

Play The Field : Some Super Bowl viewers prefer to watch the game in the comfort of their own homes, but that doesn’t mean you should lose out on sales. Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house. Is inflation still driving wing prices?

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. There’s a wide range of options available that take the entire process online. It’s a necessity for building a modern and future-proof restaurant.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

OCTOBER 31, 2022

Taking the time and energy to create one proves to others (and yourself) that you're serious about the venture. A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm.

Point of Sale 397

Point of Sale Back of House Document Download 397

Culinary Cues

AUGUST 9, 2021

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. 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 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. If your direction is planned out then work can be, and will be, enjoyable and rewarding. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 195

Management Management Kitchen Safety Front of House 195

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 167

Back of House Design Fine Dining Customer Experience 167

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Here are my tips for back of house: 1.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

7 Shifts

MAY 27, 2021

A contrast to the fixed restaurant schedule, the rotating schedule affords employees and managers a slew of advantages, such as the sharing of preferred shifts among staff and the chance for staff to take longer breaks from work. Restaurant schedules shuffle all the time. Table of Contents. What is a Rotating Schedule? Fixed Versus Rotating.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

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 167

Back of House Seating Seasonal Menu Design 167

7 Shifts

APRIL 24, 2020

With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely. The outbreak of COVID-19 in early 2020, and subsequent social distancing and self-isolation protocols have wreaked havoc on restaurant workers everywhere.

Social Media 352

Social Media Insurance Website Management Government 352

7 Shifts

SEPTEMBER 10, 2021

They provide insights into business strategy, guide business decisions, and are a reminder of why you started. If mission statements are that important, you'd think more restaurateurs would spend time creating theirs. Unfortunately, not all restaurateurs recognize the value of a well-thought-through mission statement. The result? The good news?

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Archaic and revenue draining.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Modern Restaurant Management

MAY 23, 2023

For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game. The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic.

Customer Service 167

Customer Service Dietary Restrictions Delivery Online Ordering 167

SpotOn

MAY 13, 2024

” -Benson Wang, Cofounder of Palm House Hospitality Take SpotOn client Santé , for example. As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  We can help.

Seasonal Menu 98

Seasonal Menu Outdoor Email Marketing Loyalty Program 98

Modern Restaurant Management

MAY 8, 2023

Which brings us back to the restaurant industry. Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

Fast Casual 165

Fast Casual Casual Operations Consumer Goods 165

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

JUNE 21, 2021

Mobile order and pay takes care of a lot of the admin side of a shift. From taking orders at tables, processing payments or taking telephone orders for takeaway. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. Reduce Wait Times.

Mobile Ordering 186

Mobile Ordering Ordering Front of House Guest Recovery 186

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The idea of diversifying portfolios toward concepts that were leaner but offered the same – or better – ROI began to take shape. Diversify vs. Simplify.

Franchise 196

Franchise Franchising 2022 Fast Casual 196

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 189

2024 2023 Food Order 2013 189

Modern Restaurant Management

JANUARY 8, 2024

Other advancements include: integrating data from various sources, including social media, reviews, and loyalty programs, to gain a holistic view of customer behaviour as well as as well as the implementation of real-time analytics for immediate insights into customer behaviour and preferences.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 1, 2021

Work with your contractors to create a timetable taking these elements into account. This can also be a wise approach if you can’t extend your finances to take care of a full renovation in one go. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor.

Front of House 202

Front of House Back of House Customer Experience Equipment 202

Modern Restaurant Management

MARCH 1, 2021

Applying RFID downstream in the supply chain helps maintain traceability and transparency for such important back-of-house processes as: Delivery accuracy. Take for example, the urgency of a food recall. Traceability + Transparency for Back-of-House Operations. Inventory cycle count. Replenishment.

Technology 181

Technology Kitchen Safety Food Safety Food Supply 181

Modern Restaurant Management

JUNE 7, 2023

In the spirit of World Food Safety Day, let’s take a look at how IoT is helping with food safety initiatives, while providing other critical business benefits in the process. Today, technology is revolutionizing food safety practices by enabling centralized and automated solutions. trillion U.S. trillion U.S.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

Modern Restaurant Management

AUGUST 4, 2022

These clams are incredibly rare and we were sourcing them from a local farmer in Florida. On our first day, we had a line out the door of guests and ran out of oysters to sell. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. Chef Solis.

Back of House 189

Back of House Front of House Communication FOH 189

Buzztime Business

SEPTEMBER 26, 2023

However, there’s so much more to the month… Say Yes to Oktoberfest Create an Oktoberfest happy hour menu complete with German classics like giant soft pretzels and house-made sausage. Take a cue from the many restaurants and bars that whip up a pink-hued cocktail and donate 25-50% of the proceeds to a reputable breast cancer charity.

Bar 157

Bar Social Media Email Marketing Seasonal Menu 157

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Modern Restaurant Management

DECEMBER 29, 2023

Interestingly enough, the very source of a lot of this tension — technology — can also be the solution. Robotics and Automation: As restaurant AI and robotics gain prominence , employees have to wonder: are robots going to take my job? We need to move back towards a staff supported by tech mentality.

Technology 123

Technology Front of House Fast Casual Back of House 123

EATER

SEPTEMBER 11, 2023

Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. The wind was up, and the power was out. It looked like a tornado came out of Kaua‘ula Valley and picked up the flames and threw them over the highway,” he says. “I The fire became one of the most devastating in U.S.

Food Truck 122

Food Truck Front of House Back of House Government 122

Modern Restaurant Management

JANUARY 3, 2024

We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive. At the beginning of the year, we like talking about trends. They seem like anchors for the new year. Trends create frameworks to understand where to start and what to focus on. Let’s look at two examples.

2024 208

2024 Social Media Customer Experience Events 208

Deliverect

JANUARY 18, 2021

But for many full-service restaurants, bars, and other venues that are all about the in-house experience, that meant getting more creative. In fact, there are a ton of tools and tricks that can help you recreate your in-house dining experience for customers at home. 2020 made restaurants rethink off-premise strategy.

Delivery 145

Delivery Back of House Fine Dining Customer Experience 145

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. Lastly, food cost should always be a consideration when making menu changes.

Front of House 212

Front of House Inventory Food Safety Social Media 212

Open for Business

MARCH 1, 2023

You don’t need to break out your most formal attire, but items like a black dress, dress shoes, and dress pants would likely be appropriate. Avoid wearing flip flops or other open-toed shoes, baseball caps, shorts, or anything else that might convey the message you aren’t taking the opportunity seriously.

Front of House 78

Front of House Back of House Uniforms Casual 78

Modern Restaurant Management

MAY 14, 2021

According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Most of the time, back-of-the-house food that is being tossed, isn’t because its spoiled, and often times, still perfectly edible. The EPA estimated that in 2018, the United States wasted 35.3

Waste 211

Waste Compost Recycling Food 211