EATER

MAY 28, 2025

. | Courtesy of Sabine Caf Rich Fox of Sabine in Seattle says leaning more casual has helped his bottom line A version of this post originally appeared on May 28, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

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7 Shifts

AUGUST 18, 2024

Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. In this guide, we're covering everything you need to know about owning a bar to prepare as well as you can for the big opening day. How Do I Run a Profitable Bar?

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SpotOn

APRIL 1, 2025

However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money. Add high tops to vary up seating. Put weatherproof seat cushions on chairs to make them more comfortable for guests.  Servers can take more patio tables and sell more with handhelds. Servers can take 1.5

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Modern Restaurant Management

MAY 9, 2025

To learn more about how restaurant operators can best set themselves up for the upcoming summer season, Modern Restaurant Management IMRM) magazine reached out Kevin Bryla, Chief Marketing Officer, SpotOn. The bar is high, and tech helps you meet it without putting more pressure on your team.

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Outdoor Mobile Ordering Loyalty Program Fast Casual 251

Modern Restaurant Management

JUNE 10, 2020

But January 2020, though initially characteristic, became the start of a year that would deliver the longest “time-out” in history. Inside Out. People coming out of isolation in droves, looking to reestablish freedom of movement in their communities. ” An (ROI) Argument for Expanding Outdoor Seating.

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Outdoor Seating Customer Service Small Business 553

Modern Restaurant Management

JUNE 23, 2021

Just weeks into the COVID-19 pandemic with more questions than answers, every industry was trying to figure out just how to move forward while still remaining safe, and keeping their staff and customers safe as well. In fact, by this time last year, new procedures and business models were already taking flight.

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Modern Restaurant Management

DECEMBER 23, 2020

Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. As restaurant owners in Florida, patio seating can be seen as a less than desired component to our space specifically in the spring and summer months. With the current climate of the U.S.,

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Design 2021 Outdoor Brewery 539

Modern Restaurant Management

JANUARY 3, 2025

The restaurant industry took one of the hardest hits during the pandemic, and many operators were forced out of business. Take the example of Two Twelve in Crested Butte, Colorado. The principles remain consistent: maximize efficiency, create memorable moments, and build a design language that can grow with the brand.

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Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

APRIL 18, 2022

Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have. That’s also not so easy; there’s only so much efficiency you can squeeze out of your operations. However, waiting isn’t always a good experience for customers.

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Seating Customer Experience Customer Service Take-out 507

Modern Restaurant Management

OCTOBER 28, 2020

From customizable protective shields and partitions to hand sanitizing stations and tricks for taking an outdoor dining space to the next level (umbrellas and planters, anyone?), Layout has always been an important part of any restaurant, but now it’s taking on new meaning. Design Your Floor Plan with Social Distancing in Mind.

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Modern Restaurant Management

APRIL 24, 2025

Mother’s Day reigns queen as the largest dining-out holiday of the year, with Americans projected to spend around $35.7 As we delve deeper into the dynamics of special occasion dining, let’s now explore who is heading out to celebrate Mother’s Day. billion on celebrations this year. Human curation is tedious work.

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Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Pellegrini, Jr.

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Modern Restaurant Management

DECEMBER 3, 2024

Survey results indicate diners are seeking distinctive dining experiences, planning ahead with early reservations, and seeking out earlier evening bookings The holiday season is bringing a wave of excitement among diners, with 68 percent of respondents planning to celebrate at restaurants or bars.

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Modern Restaurant Management

JANUARY 25, 2021

Bar Louie, Indianapolis. This adds a little instant peace-of-mind that a strong wind isn’t going to take down a new outdoor dining structure. Best of all, creating a more comfortable outdoor seating space can increase ROI for restaurants in a post-COVID world. By taking seating outdoors, germs are more easily dispersed.

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Outdoor Technology Customer Experience Dine-in 530

Modern Restaurant Management

JULY 5, 2022

I don’t have one client who has all the servers necessary to run their operations, which results in a lot of complaints about long waiting times once the guest is seated. For a few minutes, the guest feels better because they are in a seat, but the big problem is on the horizon. Improve Service Through the Menu.

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Seating Training Customer Service Point of Sale 468

Modern Restaurant Management

MAY 7, 2020

” As consumers begin to eat out again when restaurants reopen, the question will be less about the food, and more so about what steps the restaurant has taken to ensure the health and safety of guests. After placing themselves on a virtual waitlist at their apartment, they drive over knowing the host will seat them upon arrival.

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Food Safety Mobile Ordering Front of House Seating 480

Modern Restaurant Management

JUNE 27, 2025

With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. This lower satisfaction was largely driven by its carry-out performance during spring 2024, when it began targeting McDonald’s with products and messaging. At the same time, U.S.

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Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

JUNE 28, 2021

Some operations are cutting out an entire service, meaning that they only do dinner whereas before they did lunch and dinner. The more that people go out, the greater the expectations will become. As a consultant as well as a consumer, here is what I am seeing when I go out. Everyone walked out. Table Service.

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Modern Restaurant Management

AUGUST 12, 2020

In addition, 45% of bar-goers said they’d stop patronizing bars that impose a COVID-19 surcharge. As restaurants continue to permanently close , restaurant management is faced with a complicated dilemma: Do you raise prices or charge customers a fee to stay afloat or take the hit to keep customers happy and returning?

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Social Media Customer Experience Pricing Website Management 520

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. Alcohol To-Go Will Expand.

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Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MAY 7, 2020

We’ve already been following enhanced hygiene protocols and taking the temperature of all employees who enter the market. “Our findings indicate that, while people are most interested in going to restaurants again, they also do not want to go out too early,” stated said Alan McKeon, president and CEO of Alexander Babbage.

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Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

AUGUST 18, 2021

In 2020, the pandemic forced over 111,000 bars and restaurants in the United States to close permanently, severely impacting the drinking and dining scene abandoned last winter. Bars—and bartenders—create artistry the people at home cannot duplicate.

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Design 2021 Bar Entertainment 450

Modern Restaurant Management

JUNE 5, 2020

Allowing restaurants to utilize outdoor parking space is a way for municipalities to offer additional relief to local restaurants and help consumers feel safe and more comfortable when dining out. Therefore, maximizing the ability to utilize outdoor space to increase seating capacity will be critical for restaurants during this period.

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Outdoor Seating Government Employee Relations 420

Lavu

MAY 30, 2025

The last thing any restaurant should do is make the customer feel like they are being pushed out of their seat for the next guest. Table turnover time refers to the average amount of time it takes for a table to be occupied by different groups of guests. Instead, follow these hot tips to speed up the turnover time tastefully.

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Seating Mobile Ordering Customer Service Customer Experience 140

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. LA is a pretty adventurous city, so people come out to experience something new. Sara Akhavan The interior of Komaaj Mazze & Wine Bar in San Francisco.

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Back of House Seasonal Menu 2000 Serving 255

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. You will take guest temperatures, if, and when, allowed. Here's some of their advice. Do connect with every guest.

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FOH Kitchen Safety BOH Food Safety 539

Embrace the Suck

APRIL 26, 2020

In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water. That’s happening to your bar or restaurant right now. ” It’s important to track numbers in your bar or restaurant. You want to keep an eye on the pulse (or profitability) of your restaurant or bar.

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Cash Management Point of Sale Inventory Bar 439

EATER

MAY 22, 2025

Over the next 50 years, towns flickered to life and blinked out of existence, chasing the veins of silver and metal some 200 feet beneath the deserts hard-packed earth land long inhabited by Indigenous communities of the Great Basin , like the Paiute and Shoshone, and the Washoe near Lake Tahoe.

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Hotels Seating Dine-in Take-out 273

7 Shifts

JULY 1, 2024

Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. How profitable is a bar?

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Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

OCTOBER 21, 2021

These restaurants take orders through online apps and use 'ghost kitchens' or virtual kitchens that offer virtual menus to take-out customers. Fast food chains or quick service restaurants prepare mass-produced take-out food and usually follow a franchise model. Pub or Bar. Examples: The Monarch Bar.

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Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

DECEMBER 17, 2019

In other words, 78 percent of millennials are more likely to spend money on trips and nights out rather than material items. 64 percent would leave an overcrowded bar or club. 34 percent would not patronize bars or clubs without food items. 25 percent would take dates to eatertainment venues. Birthdays (43 percent).

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Entertainment Customer Experience Seating Sports 442

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? If your curbside/takeout business has picked up, consider having furloughed employees help package meals and/or carry them out to waiting vehicles.

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Seasonal Menu Outdoor Customer Service Catering 493

Modern Restaurant Management

MARCH 10, 2020

” The cashless multi-vendor open-air gastronomic market has two locations in Prague, and a total of 34 independently operated restaurants, bars and retailers. We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS).

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Kitchen Safety Food Safety Cash Management Food Supply 516

EATER

OCTOBER 15, 2020

While there were still several weeks left before autumn, there was a creeping cold in the upper Midwest over the holiday weekend, a reminder to everyone that, before you know it, it’ll be time to pull out parkas and trade noisy window air-conditioning units for hissing furnaces. And he wonders how this will play out as the season changes. “I

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Outdoor Seating Small Business Customer Service 363

7 Shifts

JULY 16, 2021

Coffee Bars. Take it one step further by diving into their lifestyle habits and spending patterns. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! Do they have indoor seating or are they takeout-only? Seating capacity. Coffee Shop Concepts.

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License Hiring Equipment Small Business 459

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Advertise! ??

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Events Social Media Kitchen Safety Seating 351