Modern Restaurant Management

DECEMBER 8, 2022

The increased challenges and stress of the holiday season often reveal pinch points in bar and restaurant operations. The holidays bring an increase in beverage inventory, particularly kegged inventory for bars and restaurants centered around draft programs. Manage and Optimize Your Increased Holiday Inventory.

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Modern Restaurant Management

NOVEMBER 11, 2024

You take your seat at a table embedded with a touchscreen menu. Walk over to the bar where Tipsy, the robotic bartender with eight arms, prepares your cocktail with speed and accuracy that would put the most seasoned mixologist to shame. Need a drink?

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Goliath Consulting

OCTOBER 26, 2024

With Halloween approaching, it’s the perfect time to introduce themed cocktails that will excite your guests and make your bar the go-to destination for spooky sips. Here are some Halloween cocktail ideas that will thrill your guests and add seasonal flair to your menu. Chambord ½ oz. fresh lemon juice ½ oz.

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Modern Restaurant Management

OCTOBER 1, 2024

Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. Heading into football season, bartenders are akin to quarterbacks.

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EATER

FEBRUARY 18, 2025

More recently, as chefs have been working up seasonal menus to highlight local specialties and homegrown bars have been remixing native spirits, Sri Lanka drew millions of tourists in 2024 , announcing the islands comeback on the global stage after a few years of economic uncertainty.

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Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

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Culinary Cues

JANUARY 13, 2025

Sure, the chef may have his or her name on the menu, the owner may proudly greet every guest, accomplished line cooks may amaze everyone involved, service staff win the day with attention to detail and salesmanship, and one could certainly argue that dishwashers are MVPs because if they fail, the whole operation starts to crumble.

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7 Shifts

OCTOBER 28, 2024

A bar is a profitable business option if you’re looking to enter the food industry. However, understanding how to calculate and improve your bar's profit margin is key to long-term success. One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue.

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Modern Restaurant Management

MAY 29, 2025

The technology has caught up to the industry’s needs, consumers know what to expect and how best to use it, and QR codes are again a ubiquitous presence around restaurants, bars and hospitality settings. But just because you see them doesn’t mean they’re being leveraged to their full capabilities.

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Modern Restaurant Management

APRIL 16, 2025

is a modern Japanese restaurant offering an authentic kaiseki tasting experience, as well as a seasonal cocktail bar with Japanese-inspired plates, and a members-only Japanese whiskey lounge. Unlike omakase, which centers on raw fish, kaiseki is a cooked and composed tasting menu that flows with the rhythm of the seasons.

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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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SpotOn

OCTOBER 28, 2024

While bars sell alcoholic drinks, a high-margin menu item, crafting a profitable bar menu is paramount. Through menu engineering and reporting from your bar POS system , you can determine what's selling and what's not. Next, it's time for a menu refresh. Pizza Pizza is a crowd-pleaser.

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Modern Restaurant Management

MARCH 11, 2020

US Foods Springs into Helping Bars and Grills. In other news, US Foods launched its Spring Scoop, “Raising the Bar: The Classics – Celebrated and Elevated.” In fact, 54 percent of diners consider new menu items important to their decision when selecting a restaurant, according to a recent US Foods survey.*

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Modern Restaurant Management

FEBRUARY 17, 2022

Winter can be a tough season for restaurant and bar owners. The colder months bring a fresh set of challenges to the restaurant and bar scene. Here are a few ideas for restaurant and bar owners to consider in an effort to continue to serve up good eats and top-tier service during the winter season.

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Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Sure, we all keep our excitement levels high when we first open, but over time, seasonality, employee issues, and the realization that weekends and evenings will never be yours start to chip away at that excitement. Let’s get started.

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SpotOn

DECEMBER 23, 2024

Everyone deserves a drink at a bar, even if that beverage does not include alcohol. The mocktail, also known as an alcohol-free cocktail, isn’t just a luxury drink found in high-end bars. The most popular non-alcoholic drinks like the mighty club soda and lemon or even a virgin mojito, are found on every bar menu.

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Goliath Consulting

MAY 13, 2025

Fitness Studios & Wellness Brands Especially great for cafes, juice bars, and health-forward restaurants. Display rotating artwork or murals Host a live music night featuring local talent Collaborate on limited-edition packaging or menus 5. Retailers and Boutiques Perfect for seasonal campaigns or shopping districts.

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ChowNow

MAY 2, 2025

The right restaurant newsletter doesnt just share updates; it keeps customers invested in your brand, your menu, and your next move. Its your chance to turn casual diners into consistent regulars, promote new menu items before they even hit the table, and build a real sense of community around your restaurant.

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ChowNow

MAY 30, 2025

When business slows down, its easy to blame the season, the weather, or people not going out like they used to, but sometimes all customers need is a good reminder or the right reason to show up again. A restaurant marketing strategy that works for a sports bar might fall flat at a vegan cafe. Most importantly, know your audience.

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Modern Restaurant Management

MARCH 17, 2022

One such solution has been shrinking restaurant menus. This past year, 60 percent of restaurants reported reducing their menu size , citing a 23 percent drop in the number of items. A smaller menu might limit ordering options but not the ability for restaurants to wow their guests. Small Menus, Big Potential.

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Modern Restaurant Management

JULY 31, 2024

While the restaurant industry has been focused on value meals so far this summer, Pumpkin Spice Latte (PSL) season has snuck up on us with independent restaurants leading the orange-colored way. billion by 2031, operators are hoping an early PSL season will drive additional revenue after a consumer pullback in spending. "Call

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Modern Restaurant Management

AUGUST 25, 2020

With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold? So, what are some additional ways restaurant operators can swing with the seasons and make additional revenue? One key to making this a success is marketing.

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Modern Restaurant Management

DECEMBER 18, 2024

Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. In 2025, we expect to see continued growth in menu innovation with bold flavors, premium ingredients, and creative presentations, keeping loyal fans happy while drawing in adventurous foodies.

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EATER

MARCH 26, 2025

And if French isnt speaking to you but the George V universe is, an exceptionally good second option is chef Simone Zanonis Mediterranean menu (with set or a la carte options) at Le George. Book a table at Le Cinq Book a table at Le George Book a room at the Four Seasons Thomas Tissandier Seafood and wine.

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EATER

APRIL 21, 2025

Iranian food found in a home goes beyond just kabobs, with a variety of seasonal dishes that can be sometimes difficult to recreate in a restaurant setting, says Misha Sesar, who owns Azizam in Los Angeles (also known to many by its nickname, Tehrangeles ) with her partner Cody Ma.

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EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”

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Modern Restaurant Management

FEBRUARY 2, 2023

As the world is largely re-opened post-COVID, people are eagerly out and about dining in restaurants and bars to reinvigorate their social routines. Turn up (or Down) the Music Restaurants and bars should maintain a curated playlist that aligns with its vibe, atmosphere, and aesthetics.

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Modern Restaurant Management

JULY 1, 2024

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating strategic LTOs is a great way to keep customers interested each season on the brand, but it's also important to be strategic about the recipes you create.

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Culinary Cues

APRIL 14, 2025

The same is true of chefs and cooks who countless times prepare a menu, a dish; arrange components on a plate, sauce the work, apply an appropriate garnish, wipe the rim and quietly celebrate the story behind it. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple.

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7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. How long should restaurant staff training be?

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Modern Restaurant Management

SEPTEMBER 17, 2022

Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.

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Goliath Consulting

DECEMBER 23, 2024

The holiday season is a time for gathering with loved ones, celebrating traditions, and indulging in seasonal treats. Whether youre hosting a cozy night in or a sparkling holiday party, these five cocktails are guaranteed to impress your guests and add a touch of holiday magic to your menu.

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Modern Restaurant Management

NOVEMBER 30, 2021

With the holiday season here, it’s time to start thinking about your marketing strategy. Christmas and New Year’s Eve provide an excellent opportunity to increase your marketing strategy, especially for restaurants and bars. During the holiday season, people look for places to spend time with their friends and family.

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7 Shifts

OCTOBER 10, 2019

October has arrived, the leaves are falling, and spooky season has officially begun. With over 20% of restaurant staff reporting that Halloween is the busiest holiday at their restaurant, you shouldn’t shrug off the spooky season. Halloween Specials and Menu Ideas for Restaurants and Bars ?????

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7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. Table of Contents.

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Modern Restaurant Management

DECEMBER 23, 2020

Some states have their difficulties with outdoor dining due to the varied seasons and temperatures but most can be overcome with the use of covered areas, fans, heaters and a variety of other elements to maintain a pleasant dining experience. The qualities of the space must complement the menu options to deliver an unforgettable experience.

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Modern Restaurant Management

APRIL 8, 2020

In order to pull off successful events and cater to their clients’ needs, event planners and their bar staff. Bring sustainability to the bar by using whatever ingredients are already on-hand in the kitchen as garnishes or create daily drink specials based on them. need to be in the know with all the upcoming trends. Even better?

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