Modern Restaurant Management

MAY 19, 2025

Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. One constant has always stood out: this industry never stays still. Today’s hospitality platforms are no longer just about taking orders or processing payments.

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Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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Modern Restaurant Management

APRIL 16, 2025

Unique tableside services at a variety of restaurants are taking the experience factor to the next level. " Photo by Parker Hospitality Bringing a refined twist to a nostalgic favorite Urban Hill in Salt Lake City has a tableside s’mores experience with every element made in-house.

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Modern Restaurant Management

APRIL 3, 2025

When planned out carefully, it’s possible to take routine care measures, as well as clean and sanitize equipment, with minimal downtime and no interruption to food prep or service. Wipe the mixer base with a clean, damp cloth, taking care to remove any residual food from under the planetary.

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Modern Restaurant Management

MAY 16, 2025

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. After all, when teams are aligned and able to provide quality service almost instantly, guests notice, appreciate the teamwork and keep coming back.

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EATER

DECEMBER 4, 2024

How my father taught me how to be a dad, one roasted Lowcountry oyster at a time “Boy, take your time and pay attention to what you’re doing!” Just put the knife in the back and twist it.” The time I cut my hand open stands out the most. The time I cut my hand open stands out the most.

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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.

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Modern Restaurant Management

APRIL 22, 2025

Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

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Modern Restaurant Management

MARCH 7, 2025

Tipping expectations have skyrocketed, and consumers are pushing back. Restaurants that set up solid tipping programs see fewer employees walking out the door. Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. Timing is key.

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Modern Restaurant Management

MAY 5, 2025

Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best. Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491.

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Operations Front of House Back of House 2025 251

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Community, environment. It’s part of my DNA. produces the equivalent annual emissions of 42 coal-fired power plants.

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Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. 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.

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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.

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Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

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Modern Restaurant Management

FEBRUARY 5, 2025

The new system has simplified oil changeouts at the restaurants, while also saving the franchisee money and taking a literal load off employees’ hands. This helps the business manage its bottom line – especially given the higher cost of cooking oil in recent years – and the quality of the food coming out of its kitchens.

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EATER

APRIL 8, 2025

Another couple traveling from San Diego back home to Warren County, Ohio, brought their own food but also sometimes hit the dining car. The people who have made homemade food part of train culture tend to have ideas about self-sufficiency, food sovereignty, and going back to the land. Of course they eat the same way.

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EATER

MAY 7, 2025

But after years of cozy viewing taking precedence particularly in the world of competitive food shows, thanks to the Great British Bake Off , Nailed It! , mean is back. . | Pief Weyman/NBC via Getty Images Martha Stewart and Jos Andrs act as mentors to chefs who need redemption during this anti-a **e era. They may forget what you did.

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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. Take a busy corner café, for instance. The result?

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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?

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ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. Understanding How AI Works in Restaurants Lets get one thing out of the way: AI for restaurants doesnt mean robots taking over your kitchen or replacing your staff with machines.

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EATER

DECEMBER 5, 2024

Now, every year, just as my twins and I have finally settled back into a school-year rhythm, the holidays arrive and blow it all apart. Now, every year, just as my twins and I have finally settled back into a school-year rhythm, the holidays arrive and blow it all apart. Unabashedly. Then, I had kids. The clocks have changed.

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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?

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EATER

OCTOBER 17, 2024

Now, he’s taking over your dinner table. Lille Allen, Jesse Sparks The stand-up comedian became a social media standout for his whip-smart crowd work and casual cooking videos. When Matteo Lane isn’t performing his distinct brand of scathing yet sincere stand-up, he’s busy eating pasta — and being opinionated about pasta.

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Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. There are continued beliefs that automation and robotics will take away jobs, which is just a myth. fewer employees in the front-of-house and 6.2 Across the U.S.,

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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.

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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 not just about putting out fires when problems arise; its about building systems that prevent those fires in the first place.

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Modern Restaurant Management

APRIL 7, 2025

The 2024 State of the Restaurant Industry report revealed that 22 percent of restaurant operators plan to invest in technology like POS software, back-of-house systems, and data analytics in the near future. Meanwhile, an additional six percent will invest more in automation like kiosks and robotics.

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Modern Restaurant Management

FEBRUARY 22, 2022

A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change. These acts of recognition go further than you may think.

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Modern Restaurant Management

JANUARY 13, 2023

Demand for Dining Out Isn’t Going Anywhere. 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. Taking Orders with Artificial Intelligence.

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Front of House Back of House Online Ordering Food Order 528

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.

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Modern Restaurant Management

JULY 10, 2024

And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability.

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Modern Restaurant Management

JUNE 28, 2022

The service robots operate at two levels of intelligence- from delivering food to taking care of consumer’s queries. The company's robots are designed to perform tasks, such as delivering food and drinks to customers at hotels and airport lounges, handling check-in and check-out services at hotels, and even carrying luggage.

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Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. The resistance to adoption can be attributed to several factors. At least not entirely.

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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.

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EATER

MAY 28, 2025

On updating the concept We had to take out a big portion of the seating to build the coffee counter. The inside space lost about 24 seats, but at the same time, we had a streetery that added back all of those seats and more. Bastille was a dinner house and very wine-forward; the check average was high. [At]

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7 Shifts

OCTOBER 26, 2022

When you dine out at a restaurant, you tip your server. American travelers brought it back to the states as a way to feel aristocratic. But tipping did not take off immediately in the U.S. Eating out was already expensive, so why would struggling Americans have to pay more on top of the bill?

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Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. Season four of "The Bear" promises to bring new challenges, new faces, and new fires to put out. Each chef de partie has a role, a station, a purpose.

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