Modern Restaurant Management

JUNE 26, 2020

One of the first groups of businesses to shutter was the food, restaurant and hospitality industry – an industry that relies on daily revenue from its patrons, those of which were now being mandated to quarantine and reside in their homes. Restaurants and bars are opening with capacity restrictions and new guidelines.

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Modern Restaurant Management

JUNE 28, 2022

The prominence of food delivery and service robots has increased in the overall restaurant industry. In this blog, we will discuss the changing face of the restaurant industry as a result of the introduction of food delivery and service robots. This is owed to the uncertainties faced by the restaurants at the global level.

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Modern Restaurant Management

FEBRUARY 5, 2025

MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. But while wings still dominate as the top football snack, new data suggests that more fans are choosing to watch the game at home rather than head to their local sports bar.

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Modern Restaurant Management

MAY 22, 2025

In the food service industry, branded apparel is a critical extension of your business's identity. Strategic Value of Branded Apparel For food and beverage establishments, properly selected team uniforms deliver measurable benefits across multiple business objectives. Strategic use of color should inform uniform design decisions.

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Modern Restaurant Management

MAY 18, 2020

US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.

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Modern Restaurant Management

DECEMBER 18, 2024

Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day.

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Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

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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. Here are some key tips you should have on top of your mind: Factor in accurate food preparation and cooking timings to avoid letting down your diners. Untrained and unmotivated staff.

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Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Once again, his food is fresh, and he doesn’t have to wait a long time in either scenario. Perhaps you’re a large restaurant chain that has locations all over the country? Let’s review how restaurant technology can assist you with your daily operations. Henry is ready to order some dinner.

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Modern Restaurant Management

NOVEMBER 19, 2024

As a step further, offering a flexible menu catered to solo diners – with smaller portions to reduce food waste and allow the diner to taste more dishes – provides waiters with an additional opportunity to make personalized recommendations specific to these menu offerings.

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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. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

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Modern Restaurant Management

DECEMBER 23, 2020

In addition, the open and visible cook line kitchens are a new age design so that the patrons can see the preparation of food and the cooking process. Patrons have always cared about the caliber of the food, but now it is as much about the dining experience as it is about the fare. Getting Creative with Outdoor Space.

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Modern Restaurant Management

APRIL 9, 2024

Restaurants know this, and it’s why they are focused on connecting the back and front of the house. Food availability is often in flux. For example, in efforts to save money, might alcohol purchases go down but snacking and other food purchases increase? So, what’s the solution?

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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.

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Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

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Modern Restaurant Management

MARCH 24, 2023

The menu is also a great place to indicate whether you are validated by a third-party program like Gluten-Free Food Service (GFFS), a designation that signals to gluten-free diners that you take their needs seriously and are implementing the proper measures to eliminate cross-contact. How do you prevent cross-contact in your salad bar?

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Modern Restaurant Management

NOVEMBER 1, 2021

"The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone. Some operators are taking the financial risk, offering wage increases for front-of-house staff. So what pushed them to leave?

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Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

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Modern Restaurant Management

MAY 22, 2020

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. In addition to delivery and takeout, an ice cream shop and a bar and grill in Kane County, IL both implemented out-of-the-box solutions to serve their customers during the current pandemic.

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Modern Restaurant Management

SEPTEMBER 23, 2020

Tastewise, an AI-powered food intelligence solution, launched in the UK. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. SpotOn Executive Team. ” Tastewise Data. .”

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Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Cleanliness Is Front and Center. Redefining that experience will be important.

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Modern Restaurant Management

JUNE 2, 2022

Set the Bar. As of the spring of 2022, 71 percent of consumers indicated they had used a mobile app to order food from a restaurant. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers.

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Modern Restaurant Management

JUNE 8, 2020

Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. For this reason, both the National Restaurant Association and the US Foods Holding Corp have issued recommended reopening guidelines for the restaurant industry. ServeSafe and food handler certification.

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Modern Restaurant Management

SEPTEMBER 10, 2021

Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.

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ChowNow

APRIL 11, 2025

Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? Its going to get dropped, splashed with sauce, and maybe knocked off the bar by a customers pursethats just part of the deal.

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Modern Restaurant Management

APRIL 14, 2020

Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. The National Restaurant Association launched an industry grassroots education and engagement resource available online at RestaurantsAct.com.

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7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

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Modern Restaurant Management

SEPTEMBER 22, 2022

The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management. For the restaurant business, the pandemic changed everything, including raising the bar for what consumers expect in terms of choice and convenience.

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7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. The term has somewhat murky origins but has always been tied to the restaurant, bar, and hospitality industry. Table of Contents. What does 86 mean? Where did the term come from?

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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.

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Modern Restaurant Management

MAY 7, 2020

In a recent Coronavirus-related study , 89 percent of respondents said they felt safer eating food from a grocery store or at home, versus in a restaurant. COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. and abroad. and abroad. Shifting Delivery and Dine-In Experiences. Going Contactless.

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ChowNow

FEBRUARY 28, 2025

Start by making your best-selling and most profitable menu items front and center. In this guide, youll learn how to use ChowNow tools along with a handful of other effective strategies to increase order volume, boost your current customer traffic, and grow your overall sales.

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EATER

SEPTEMBER 21, 2020

Every industry — but especially the food industry — has been impacted by these upheavals. Could a better food system be on the horizon? A native of one of the Blackest cities in America, with deep roots in activism and food sovereignty, Davison has the benefit of a long perspective on food movements and economies.

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Modern Restaurant Management

JUNE 29, 2020

For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Food handlers must wear gloves, hats and masks. Florida restaurateur Suzanne Perry of Datz Restaurant Group shared dos and don’ts of post-COVID-19 bar etiquette for bartenders.

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EATER

OCTOBER 13, 2020

The food, I thought, was what made me love to explore the world. I’ve spent the better part of the last 15 years working in the food industry in one capacity or another. I’ve been a bartender, server, chef, culinary director, restaurant consultant, cookbook author, and food writer. Nothing extravagant. I took every precaution.

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Modern Restaurant Management

APRIL 14, 2020

For every customer that orders via takeout or delivery, give them a voucher or offer a discount for in-house restaurant dining once quarantine guidelines lift. Call any of your contacts at local public schools and see if there is a way for you to tap into the Free and Reduced Lunch funds for food for families in need. Communicate.

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Modern Restaurant Management

MAY 13, 2021

Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign. 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.

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