SpotOn

MARCH 24, 2025

Moore had marketing experience, but now he was figuring out how to run a restaurant with a full bar, regular events, online ordering, and a large patio. That meant creating a system for their pen-and-paper host stand, installing a POS behind the bar, and dialing in their modifiers to maximize profit and make their servers more efficient. 

Front of House

SpotOn

JULY 25, 2025

With 20 years of experience running room service and front-of-house in hotels, Pavel knew that when technology is working best, it’s completely invisible. It’s no easy feat in a from-scratch kitchen, where everything from the sauces to the sausage is made in house. Not all dogs behave. Some are faster.

Front of House

Future Food

MAY 29, 2025

Image courtesy of ArtsPay The Business Case With over 1,000 merchants onboard, including venues like Golden Age Cinema & Bar and major events like the Melbourne Food and Wine Festival, ArtsPay is more than an ethical choice, its a commercially viable one. For fast-paced environments, it balances power and usability.

Hospitality

Modern Restaurant Management

MARCH 11, 2025

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.

Mobile Ordering

Lavu

JUNE 6, 2025

You are likely looking for the top restaurant POS systems because rather than going through hundreds of POS systems on the market, you would rather select from a shortlist of the best options. The biggest reasons to have a POS are to streamline your restaurant operations, improve guest experience, and keep more profits in your account.

POS

SpotOn

DECEMBER 30, 2024

A bar or brewery is considered to be the highest profit margin restaurant business with a gross profit margin on alcohol that's around 80%. But many owners don't account for the high fixed costs of bars —like repairs, insurance, and alcohol theft which can leave them with less profit than expected. We all know it.

Operations

Modern Restaurant Management

APRIL 29, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

Reservations

EATER

NOVEMBER 8, 2024

What replicating a cocktail party from Martha Stewart’s first book taught me about Martha, and the good life The first time I remember being aware of Martha Stewart was when a childhood friend told me about a T-shirt she saw in a store window. Entertaining is a weird book. It read, she giggled, wide-eyed, “I want to be Martha.

Entertainment

SpotOn

JULY 15, 2025

But behind the stick (industry slang for the bar), it’s not all free shots and big tips.  Photo by Kike Salazar N / Unsplash To anyone enjoying a few drinks at a bar top, bartending appears to consist of mixing and pouring drinks and talking to customers.  In this article: What does a bartender actually do?

Front of House

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Restaurant efficiency is the key to making a profit in an industry with thin margins and fierce competition. Untrained and unmotivated staff. Inefficient management of staff.

Front of House

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Let’s review how restaurant technology can assist you with your daily operations.

Technology

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar

Modern Restaurant Management

MAY 13, 2021

Together with members of Congress, the White House, and the Small Business Administration, they ultimately put together a way for restaurants to apply for federal restaurant relief grants. One Denver area man decided to do all he could to get some form of restaurant industry aid going.

Food Safety

EATER

OCTOBER 26, 2020

He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. Who was taking care of back of house?”

Back of House

7 Shifts

APRIL 13, 2021

And the reports for the team are nearly spot-on: “When [7shifts’] projects our sales, your bar graphs, and your line graphs are almost, if not, they're 95%. Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed.

Front of House

EATER

DECEMBER 21, 2020

But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang’s new memoir grapples with the white-hot fury that defined most of his career. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.

Front of House

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. Floor plan. Motivation.

Front of House

Social Hospitality: Restaurants

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros. The luxury hotel, where rooms typically top $1,000 a night, closed at the end of March and is not taking new bookings. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Hotel Trundle Shares Stories of Happiness. Thank you @FourSeasons.

Hospitality

EATER

SEPTEMBER 9, 2024

Between now and December, cookbook publishers will churn out some 100 new titles in service of promoting better living through eating. Turn on your stoves!” they seem to shout. Haul out those baking pans! Prepare to spend many hours contemplating the abyss of your Dutch oven!”

2024

EATER

MAY 31, 2023

Between the picturesque inns serving multicourse feasts, craft beer bars with decks ideal for sunset drinks, and loads of seafood around every turn, it’s hard not to rave. Wedged between Nova Scotia and New Brunswick in the Gulf of St. But the famous bivalves don’t get all the attention.

Front of House

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety

Modern Restaurant Management

FEBRUARY 25, 2020

This edition of MRM News Bites features NLRB, Condado Tacos, JBF, General Mills Convenience & Foodservice, Yelp, WorkJam and Forge, HungryPanda, QikServe and FreedomPay, Tablelist, xtraCHEF, Perk Labs and blixr. NLRB Issues Joint-Employer Ruling. As a result, the final rule provides clear guidance in this significant area of the law.

Mobile Ordering

Ken Burgin

DECEMBER 3, 2021

He’s leading the way with the very important principle we discuss in this episode: Open Book Management. Questions we discussed: What is Open Book Management in a nutshell? Particular challenges with OBM for the kitchen, the bar and the front of house? Subscribe to Hospo Reset Podcast on Apple Podcasts.

Book

7 Shifts

FEBRUARY 7, 2024

It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive.

Technology

EATER

JULY 30, 2020

Donovan’s first job at McCormack’s Margot Café is a far cry from her time at her first steady restaurant job at TradeWinds, a “22-­seat Italian cigar den housed in a double-­wide trailer on a dirt hillside corner” in Valparaiso, Florida. Lisa Donovan | Photo courtesy of Lisa Donovan. Monica Burton. ax” and “a straight?up

Café

EATER

JUNE 9, 2021

It’s not mandatory — “This isn’t Office Space , you’re not required to wear flair,” Bililies says — but he says the staff has been really excited about the pins, with front-of-house workers adding it to their aprons and back-of-house workers adding it to their hats. “I

Front of House

Culinary Cues

OCTOBER 24, 2022

Winter is the time when red wines jump to centerstage, when hearty IPA’s and sour ales are in demand, when hard cider, bourbon, single malt scotch, and barrel aged whiskeys take up much more shelf space behind your bar. Are you up to it? Winter is, by far my favorite season to plan menus. How are your menu planning skills?

Seasonal Menu

The Rail

APRIL 4, 2023

By Torrey Tayenaka, Contributor Video marketing for restaurants is an essential type of marketing campaign to inspire patrons to visit or order. This is how you show them the colors and textures of your food. Let them see the heat spilling off your freshly cooked dishes and the bubbles in your drinks, so they can practically taste it for themselves.

Social Media

7 Shifts

AUGUST 12, 2020

Their business is built on the power of word of mouth—one of, if not the most useful marketing tools in the book. So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. So, where do you start?

Marketing

EATER

OCTOBER 26, 2023

Austin Bush Millions cram into Phuket’s popular beaches and resorts, but diners should look elsewhere to taste the mix of southern Thai, Hokkien, and Baba food that makes the island arguably Thailand’s most underrated food destination Phuket is one of the biggest travel destinations in the world. What is the food like in Phuket?

Hotels

EATER

MARCH 2, 2022

With only 22 seats and a strong reputation (built over a series of pop-ups and collaborations, with profits funneled to charities), Dame is popular enough to be booked solid every night. Alex Staniloff/Eater NY. I could make this dish at home for $5,” goes the refrain. diners were also more frequent. Fryer oil: $1.50 Idaho russet potato: $1.75

Front of House

EATER

AUGUST 16, 2023

From there I went on to bartend at Momofuku Ssam Bar for a few years before pitching myself as the company’s first bar director. I’d opened 10 restaurants for Momofuku and I was about to write my first book when I learned about an accelerator program helping to launch nonalcoholic drink businesses. And it was exhilarating.

Point of Sale

EATER

FEBRUARY 25, 2022

Set in 9,000 miles of pristine parkland, the restaurants of the Canadian Rockies reflect abundant natural resources like wild elk, Saskatoon berries, and fresh trout The Canadian Rockies take everything up a notch. Over the course of 1,000 miles from the U.S.-Canada

Hotels

7 Shifts

SEPTEMBER 19, 2022

Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Back-of-House and Front-of-House are an even split. Table of Contents. What about managers?

Front of House

7 Shifts

OCTOBER 2, 2019

Keep regular meetings and team-building activities on the books to foster a sense of team collaboration. Takeaway: Book time out of your day to go over the restaurant management resources available to you and familiarize yourself with the processes you need to know. What are their goals and challenges?

Management

EATER

FEBRUARY 22, 2023

Pablo Espinosa Gutiérrez Before there was Flamin’ Hot everything, there was the chuchería, or candy stand, the champion of every Mexican mall I was at a market in the Mexican city of Toluca when I saw it — a gleaming pyramid of dark green, meaty calabaza en tacha (candied pumpkin) dripping with syrup. Here in the U.S.,

Front of House