Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Even though they have ?less

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7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.

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Social Media Hiring Website Management Hospitality 448

Sante

JUNE 9, 2020

As the country faces the challenges brought on by COVID-19, two food service industry leaders join forces to revolutionize the dining experience with an innovative sous vide solution. The full-service casual restaurant concept is the brainchild of the industry’s leading hospitality consultant, Jon Taffer.

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Kitchen Safety Education Hotels Food Safety 130

Modern Restaurant Management

JANUARY 3, 2024

– Peter Elias, owner of Spain Wine Bar in Ocean City, Maryland Looking forward to 2024, the landscape of customer engagement within the restaurant sector is poised for a substantial shift. Unique experiential opportunities will further enhance customer engagement, providing memorable moments beyond just the act of dining.

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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. The old maxim to “under promise and over deliver” is relevant to the hospitality industry. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management.

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Modern Restaurant Management

JUNE 18, 2020

According to the latest report from Tripadvisor , which outlinines the road to recovery for the travel and dining industry, restaurants are showing the first signs of recovery, leading the way for hospitality businesses. Around one in six (16 percent) will avoid dine-in experiences altogether in favor of delivery or take-out.

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2020 Guest Recovery Kitchen Safety Online Ordering 184

EATER

AUGUST 31, 2022

Any fine dining restaurant should look at this bathroom as aspirational.”. That’s what we mean when we say ‘fine dining,’” read the restaurant’s Instagram post. . | Gerard + Belevender /Eater Detroit. Restaurant bathrooms matter more than ever. But amid the quest for vibes and a good selfie mirror, where does function fit in?

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Modern Restaurant Management

JULY 14, 2020

White Castle launched a planned pilot with Miso Robotics – creators of the first autonomous grilling and frying kitchen assistant, Flippy – to accelerate the adoption of artificial intelligence and robotics in the restaurant industry. White Castle Employs Flippy the Robot. ” Flippy ROAR will deploy later this fall.

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The Restaurant Group

FEBRUARY 10, 2023

For example, if you place your dining tables near large lights, your customers may have to deal with harsh and unpleasant glare. Primary Space Devote the primary space of your restaurant floor plan to the dining room. It should take up most of the space in your restaurant so that your patrons can enjoy a comfortable dining experience.

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Design Kitchen Safety Customer Service Outdoor 78

Cheetah

MAY 11, 2021

In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity! Indoor Restaurants and Dining – Open at 50% capacity with up to 8 people allowed per table.?

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Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Here are their insights.

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Modern Restaurant Management

APRIL 8, 2020

The Prime Minister Boris Johnson announced that all restaurants, bars, and cafés had to be shut for dining-in customers. From takeaways to contact-free deliveries, discounts, and collection services, hospitality businesses have rolled up their sleeves to try and provide their regular services from the distance.

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Modern Restaurant Management

DECEMBER 21, 2020

Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. We’ve found our guests really appreciate and need that experience now more than ever.

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2020 Kitchen Safety Food Safety Loyalty Program 197

Lavu

SEPTEMBER 29, 2023

The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. This has left restaurants struggling to find and retain staff.

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Modern Restaurant Management

MARCH 2, 2021

Prior to COVID-19, I would have told my clients that the most important key to success in the restaurant/bar/hospitality business is customer service. Step 2 – Once training is complete, assign every employee an area in the dining room to clean and sanitize. Then, have the team move to the washrooms and kitchen.

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Social Media Kitchen Safety Training Food Safety 184

ChowNow

OCTOBER 19, 2023

ChowNow integrates seamlessly into Toast to route orders through your kitchen, manage your online menu faster and easier, reduce errors and cancellations, and have better order accuracy. They are North America’s first “real”​ online video-based, food safety course. Meet our current Partners and see what they have to offer.

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Modern Restaurant Management

JANUARY 22, 2021

“It’s incredibly important for us to continue to grow with strong operators in key geographies to increase the footprint of the brand and share our great Middle Eastern cuisine and hospitality with even more guests.” Modular Chicken. Golden Chick is introducing its first modular constructed building. Hot on Hot Chicken.

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Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Front of House Back of House Restaurant Law Food Safety 199

EATER

OCTOBER 19, 2020

These outdoor dining rooms have remade the landscape of major metropolitan centers and small towns, allowing people to spill into the streets, visit with friends and family, and — for an hour or two — forget about the looming threat of a deadly and highly contagious virus. Indoor spaces create an ideal environment for the spread of COVID-19.

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Kitchen Safety Food Safety Employee Relations Fine Dining 145

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

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2022 Food Supply Entertainment Hospitality 148

ChowNow

OCTOBER 18, 2023

ChowNow integrates seamlessly into Toast to route orders through your kitchen, manage your online menu faster and easier, reduce errors and cancellations, and have better order accuracy. They are North America’s first “real”​ online video-based, food safety course.

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Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

JUNE 3, 2021

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.

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2021 Fast Casual Mobile Ordering Guest Recovery 189

Modern Restaurant Management

APRIL 27, 2020

“The post-COVID dining experience will no doubt be different. . “The post-COVID dining experience will no doubt be different. Operators will need to consider new procedures and processes that will be critical to providing the right environment. Up to 50 percent discount on cover fees in the fourth quarter of 2020.

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Mobile Ordering Webinar Loyalty Program Online Ordering 197

Modern Restaurant Management

APRIL 27, 2020

“The post-COVID dining experience will no doubt be different. . “The post-COVID dining experience will no doubt be different. Operators will need to consider new procedures and processes that will be critical to providing the right environment. Up to 50 percent discount on cover fees in the fourth quarter of 2020.

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Webinar Loyalty Program Online Ordering Social Media 185

Next Restaurants

AUGUST 20, 2020

Upgrades Can Improve Safety. Despite some Americans arguing over the effectiveness of masks, most cities have still made them a requirement when entering public spaces, such as restaurants or bars. Those at Hospitality Net do a great job of listing key improvements restaurants can make in a post-pandemic world.

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Kitchen Safety Employee Relations Customer Service Dine-in 132

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

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Franchise Franchising Kitchen Safety Food Safety 189

The Restaurant Group

JULY 23, 2021

Designing your restaurant’s layout is a lot more than just pushing tables around the dining room, it’s a critical element that can actually play a vital role in the success ( or not ) of your business. . The location of the kitchen or pickup window, as well as pantry stations, service item storage ( napkins, silverware, etc.,)

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Design Kitchen Safety Food Safety Customer Service 78

Foodable

APRIL 30, 2020

In this episode of The Barron Report, host Paul Barron and Jon Taffer, executive producer and host of Bar Rescue , creatively strategize innovative ideas to save the bar and entertainment industry post COVID-19. Episode Highlights: The industry must incorporate new spacing concepts to adhere to safety concerns and guidelines.

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Modern Restaurant Management

MARCH 26, 2020

With many states ordering dine-in restaurants to shutter, getting the word out if you can offer curbside pickup, delivery and takeout is crucial. This makes being responsive to community needs and local store marketing techniques even more significant. propel their presence to the top of organic search results.

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Social Media Food Order Small Business Delivery 210

Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. . QDOBA's New Concept. designed with high-rent urban areas in mind.

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The Restaurant Group

JULY 29, 2022

No matter which way you go about it, there’s no ignoring the fact that your restaurant floor plan is important to your dining establishment’s success. Your layout determines how many customers you can accommodate, how much space you’ll need for kitchen equipment and storage, and how employees will move within your space.

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Kitchen Safety Seating Restaurant Law Food Safety 78

Aaron Allen & Associates

MARCH 19, 2020

March 18, 2020 USHG Lays Off 2,000 Employees New York-based Union Square Hospitality Group led by Danny Meyer announces they will be laying off about 80% of its staff , equivalent to 2,000 employees. March 17, 2020 Many Large Chains Suspend Dine-In Operations Dunkin’, Chuck E. Ignoring macro risks is riskier than ever. March 18, 2020.

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The Restaurant Times

JANUARY 30, 2022

Restaurants, as a whole, are among the most tightly regulated industries when it comes to health and safety standards. Following an order issued by the Delhi Disaster Management Authority (DDMA) on Tuesday prohibiting restaurants from offering dine-in service, Omicron has dealt a blow to the restaurant industry in the national capital.

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Fine Dining Kitchen Safety Front of House Online Ordering 52

Open for Business

MARCH 7, 2023

When all team members fully understand how to execute their roles and responsibilities at the restaurant , they are more confident and engaged on the job. And they stay in the job longer. With ongoing training, you improve your chances of talented employees growing professionally as the restaurant or restaurant group grows.

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Transact

APRIL 2, 2020

Not only has it affected the health and safety of countries and citizens around the world, but it has also affected our businesses, careers, and personal finances. As of this writing, states like New York have implemented quarantine measures and closed non-essential businesses (including bars and restaurants). The Current Situation.

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Social Media Kitchen Safety Food Safety Customer Service 100

The Restaurant Times

JANUARY 11, 2022

Restaurants were among the first enterprises to be slowed down, shut down, or slammed with never-before-seen safety standards. Based on an examination of more than 15,000 restaurants that use investors’ Contactless Dining suite of products, these conclusions were reached. . Here is a 2021 Recap of the Indian restaurant industry. .

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2021 Kitchen Safety Food Safety Mobile Ordering 52

OpenTable

JULY 26, 2020

Restaurants are reopening their dining rooms and patios to customers after months of financial losses, but health and safety processes continue to add up. Here, Brenna Houck delves into the new world of operating costs, including kitchen and dining room redesigns, food orders, sanitation equipment, and more.

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