Modern Restaurant Management

MARCH 5, 2025

Looking back, I was optimistic—perhaps a bit naïve—about what scaling would require. Practically overnight, we shifted from a scoop shop model to a full-fledged CPG business, navigating supply chain disruptions, evolving consumer demand, and the operational realities of large-scale manufacturing.

Food 322

Food Back of House Consumer Goods Kitchen Safety 322

Modern Restaurant Management

DECEMBER 17, 2024

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

APRIL 16, 2025

While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line. Owners and operators need to focus on back-of-house spending to find ways to reduce expenses. One often-overlooked area is water consumption.

Back of House 251

Back of House Food Supply Waste Transportation 251

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer.

Back of House 276

Back of House Management Management BOH 276

Goliath Consulting

JUNE 15, 2020

The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Nationwide outbreaks have forced manufacturers to shut down their plants, leading to disruptions in operations downstream in the supply chain (1). Perhaps more unsettling is the uncertainty of it all.

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

Front of House 520

Front of House Back of House Food Supply Supplies 520

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. This makes business tight causing a hard look at any extra costs. So let’s take this a step further.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. You can also cut back on waste by simplifying your menu. Consumer demands have also caused a shortage of certain items, especially meats.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

OCTOBER 23, 2024

That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house. An all-inclusive waffle program model will also alleviate order and supply chain complexities for the operator, in addition to diverse product use. Waffles saw a 15.4

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

SEPTEMBER 1, 2020

This is the question a lot of people are asking right now, especially as we collectively navigate the consistent changes to our business models, supply chains and personal lives. In many cases, operators have pared down their menus in order to cut back on costs while still serving their guest favorites. Work on Your Supply Chain.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

MARCH 1, 2021

Deploying RFID for Supply Chain Traceability. The opportunity to verify food handling safety throughout the supply chain gives restaurant operators confidence in what they are serving customers. Traceability + Transparency for Back-of-House Operations. An RFID solution offers automated end-to-end transparency.

Technology 454

Technology Kitchen Safety Food Safety Food Supply 454

Modern Restaurant Management

DECEMBER 15, 2022

Finding the right supplier to meet the needs of your business and customers isn’t easy; these are five factors that owners and operators should consider when stocking up on cleaning supplies. Having the products and supplies to get the job done right is at the heart of what every owner and operator is looking for.

Supplies 508

Supplies Innovation Back of House Customer Experience 508

Modern Restaurant Management

NOVEMBER 15, 2021

Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes.

Training 489

Training Front of House Food Safety Back of House 489

Modern Restaurant Management

APRIL 25, 2025

One example of this is the major rebrands taking place within more traditional retail spaces, like malls, that are being turned into modern shopping centers that house emerging businesses in the fast-casual space and beyond. In more recent years, there's been a wider adoption of fast-casual concepts. Has it evolved?

Fast Casual 221

Fast Casual Casual Retail Food Supply 221

Modern Restaurant Management

DECEMBER 21, 2021

While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. While supply chain issues will likely decrease over the course of 2022, wage inflation represents a new status quo on the bottom line. Optimize the Supply Chain.

Point of Sale 491

Point of Sale Supplies Back of House Customer Experience 491

Modern Restaurant Management

FEBRUARY 15, 2022

Inflation, scarcity in the supply chain, and labor constraints have tacked on dollars. Labor in foodservice is especially tight and when wages have increased and there is higher turnover, is having your team members spending hours back of house preparing guacamole the best use of their time? Food Safety.

Food Supply 474

Food Supply Food Safety Front of House Back of House 474

Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

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

Modern Restaurant Management

JUNE 23, 2020

This digitization of the edge will not only enhance the experience, but also create a natural method of collecting data about your guest – who they are, their preferences, how often they visit, how they pay and how you can bring them back to your restaurant more often. And this will take some time.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

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 COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchising 492

Franchising Franchise 2022 Fast Casual 492

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

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. Regulatory Requirements. To drive traceability enhancements industrywide, the U.S.

Food Safety 474

Food Safety Operations Food Supply Food 474

Modern Restaurant Management

JUNE 14, 2022

Restaurant theft is expensive. One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. That totals between $3 and $6 billion annually. The same study found that About 75 percent of employees steal from their workplace at least once, if not repeatedly.

Point of Sale 508

Point of Sale Kitchen Safety Back of House Inventory 508

Modern Restaurant Management

APRIL 17, 2020

I own a restaurant supplies delivery service and a month ago we were faced with a warehouse full of food and perishables and massive orders that were suddenly cancelled. Orders began to rush in and soon Beto & Son was able to hire back 20 members of their staff and hope revealed itself for Julian and his father.

Food Supply 473

Food Supply Mobile Ordering Supplies Back of House 473

Modern Restaurant Management

MARCH 11, 2022

As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. The increased cost of goods due to supply chain issues and economic inflation is causing brands to look for other ways to increase margins. Increased Emphasis on Online Ordering.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

DECEMBER 16, 2021

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. We also foresee a lot of companies will redesign locations even further to maximize efficiency.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

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

DECEMBER 29, 2022

Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. Labor will not go back to pre-pandemic levels and controlling labor costs will be crucial to maintaining profitability. The last few years have seen unprecedented disruption for restaurants.

2023 531

2023 Technology Back of House Customer Experience 531

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. Inventory stock changed significantly.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

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. By Joe Guszkowski on Jun.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

ChowNow

JANUARY 27, 2025

Entire neighbourhoods have been uprooted, leaving families displaced and communities in need of urgent support. As first responders work tirelessly to contain the fires and protect lives, local businesses have stepped up to provide essential aid in whatever ways they can. Were honored to contribute to their tireless efforts.

Food Supply 300

Food Supply Social Media Food Order Take-out 300

Modern Restaurant Management

AUGUST 25, 2020

In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Additionally, restaurants will experience a significant shift in technology and customer service.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

FEBRUARY 1, 2022

Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. While the restaurant and foodservice industry added back 1.7M While the restaurant and foodservice industry added back 1.7M

2022 518

2022 2030 Food Supply Recruiting 518

Modern Restaurant Management

MARCH 11, 2025

Restaurant employees had to pivot and consider looking at other industries for employment, so when restaurants opened back up, some of those employees didn’t return to the restaurant industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

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. Are you overstaffed on slow days?

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

OCTOBER 25, 2021

As the world population nears 8 billion people, with projections pointing toward a continued increase, it is essential that we become better stewards of the planet’s resources because at this trajectory, the global animal protein food supply is unsustainable. Effectively educating those (bartenders, wait staff, back of the house, etc.)

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

SEPTEMBER 29, 2021

With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice. Utilize Back-of-House Technology. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform.

Back of House 493

Back of House Inventory Food Supply Technology 493