Modern Restaurant Management

APRIL 6, 2022

And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. So, how can restaurants address these air quality issues and get more customers through their doors each night? What Makes Customers Happy?

Fine Dining 198

Fine Dining Kitchen Safety Customer Service Employee Relations 198

Sling

MAY 13, 2023

Typically, they are tasked with making sure that the kitchen (and kitchen staff) runs as smoothly and efficiently as possible. In many cases, the kitchen manager will also help coordinate activities in the front of the house so that food and drink are delivered according to the business’s high standards.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Modern Restaurant Management

MAY 18, 2021

” At PepsiCo, our Foodservice team works with customers across the industry including franchise and locally-owned restaurants, so we’ve seen first-hand the challenges and opportunities around delivery. Delivering Success with Ghost Kitchens. Trending with a Digital-First Strategy.

Delivery 168

Delivery Kitchen Safety Social Media Online Ordering 168

Ken Burgin

JUNE 6, 2023

Role-Playing Scenarios : Design chat-based scenarios where ChatGPT acts as a customer with specific needs or complaints. This will help train staff in customer service skills and problem-solving. Health and Safety Compliance: Develop interactive health, safety, and cleanliness standards modules.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Clover - Restaurants

APRIL 9, 2024

They keep the kitchen stocked, help ensure quality products, and provide valuable support that allows you to focus on what you do best: creating a great dining experience for your customers. Beverage distributors This group supplies beverages like wine, beer, spirits, soft drinks, and specialty drinks.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

Modern Restaurant Management

JULY 30, 2020

In early March at Oracle's Food & Beverage conference held prior to the COVID-19 outbreak shutdown, Modern Restaurant Management (MRM) magazine discussed the company's plans for products and services designed to help Mom and Pop restaurants with Chris Adams, VP of Strategy for Oracle F+B about their future plans in the above video.

Technology 153

Technology Operations Loyalty Program Point of Sale 153

Restaurant Business

MAY 31, 2023

Additionally, an increased focus on cleanliness and food safety has been top of mind for both operators and consumers alike. The consistency, along with other benefits that automation can provide, leads to something operators need to survive in the restaurant business—customer satisfaction. Smart Kitchen) model in Englewood, N.J.,

Franchise 105

Franchise Franchising Kitchen Safety Customer Experience 105

Culinary Cues

APRIL 30, 2020

Whichever side of the question you find yourself on – there is no denying that the constraints will be significant, customers will be very leery about entering a restaurant, and initial sales will never be enough to keep a restaurant solvent. This is absolutely essential if you want your customers to return.

Point of Sale 306

Point of Sale Customer Service Customer Experience Cash Management 306

Perfect Daily Grind

MAY 17, 2022

“Most of our coffee shops have screens in the kitchen to help expedite the use of tickets,” they say. We use screens in the kitchens to improve the accuracy and speed of orders, especially when customers also order coffees, so that everything can be served at the same time.”. and Ed say. Guests continue to use less cash.

Technology 188

Technology Online Ordering Mobile Ordering Kitchen Safety 188

360Training

DECEMBER 11, 2019

The host or hostess is the first person customers see when they enter the establishment, so restaurant managers and customers expect them to be upbeat and smiling. Not only are hosts tasked with taking customers to their seats and fulfilling to-go orders, but they’re frequently charged with general upkeep of the restaurant.

Kitchen Safety 128

Kitchen Safety Certification Food Safety Front of House 128

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. For the second part, click here.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Instead, you can reach a compromise in your menu.

Social Media 215

Social Media Food Safety Cash Management Kitchen Safety 215

The Restaurant Group

JULY 23, 2021

Proper layout and design can effect everything from staff workflow to ordering patterns to customer satisfaction. Here are some variables to consider and some tips on planning a floor plan that encourages a positive experience for both your staff and your customers. The final key component to a great restaurant design is safety.

Design 78

Design Kitchen Safety Food Safety Customer Service 78

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. Redefining that experience will be important. Changes to Corporate Dining Venues.

Front of House 154

Front of House Back of House Seating Design 154

Goliath Consulting

JUNE 30, 2020

But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Apicbase

MARCH 25, 2024

When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. Effective procurement in the restaurant industry takes skill, experience, and calm decision-making. Note : In a bustling kitchen, multiple employees often place orders with suppliers.

Inventory 52

Inventory Management Management Kitchen Safety 52

Future Food

NOVEMBER 4, 2020

Hospitality Mindset – It’s All About The Customer. Where the customer decides to spend is highly dependent on how well the food operator has considered the customers aspirations and their needs and aligned these with a clearly defined ‘Hospitality Mindset’. Happy customers spend more and more often.

Hospitality 148

Hospitality Customer Service Customer Experience Fine Dining 148

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. But with so many kitchen management systems vying for your attention, you need to narrow down the options. The kitchen management software is the GPS-system ensuring swift and accurate calculations So, make sure the system you choose has a badass module to handle those recipes.

Management 52

Management Management Point of Sale Kitchen Safety 52

Restaurant365

NOVEMBER 5, 2021

A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration. Source: www.food-management.com. Source: Future Food.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Goliath Consulting

OCTOBER 19, 2020

2020 has been quite a learning experience. Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). This is now the new norm, and we know that some of these changes are here to stay. DESIGN: It’s a new era of drive-thrus.

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

Modern Restaurant Management

JANUARY 12, 2022

. “Online and mobile ordering was a lifeline to restaurants shut-down in the pandemic and continues to provide steady revenue,” said Simon de Montfort Walker, senior vice president and general manager at Oracle Food and Beverage. For more information on Oracle Food and Beverage visit: [link]. Latest Beverage Trends.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Cheetah

MAY 11, 2021

To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ). kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Design a New Dine-in Experience. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Goliath Consulting

NOVEMBER 23, 2021

Once the lockdown restrictions were lifted, many people were still concerned about their health and safety when dining at restaurants. QR codes and digital menus allow for customers to order food and beverages at restaurants and avoid touching physical menus that may or may not have been sanitized properly. Beyond QR codes.

Loyalty Program 88

Loyalty Program Social Media Customer Experience Online Ordering 88

Modern Restaurant Management

JUNE 3, 2021

Data findings in the series have offered insight into customer expectations to support restaurant brands as they navigate through the health crisis and continue to move forward through the recovery. “The data strongly signals long wait times are a vulnerability for fast food restaurants as they compete for customers.

2021 189

2021 Fast Casual Mobile Ordering Guest Recovery 189

Modern Restaurant Management

JULY 20, 2021

Snack, which has benefited from more flexible schedules blurring the dayparts and customers' hesitancy to dine in, is the only daypart that has increased visits over the past year. Since this daypart has increased traffic during the pandemic, operators will need to innovate their food and beverage offerings to grow traffic. "Across

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Transact

FEBRUARY 4, 2020

Also, this increase has prompted operators to expand their facilities to accommodate in-store seating and open kitchens. . People are in a rush to do things and go places, and this urgency carries over into the shopping experience. . It’s common for convenience store customers to also grab a bite to eat while they’re there.

Food 83

Food Food Safety Point of Sale Kitchen Safety 83

Future Food

NOVEMBER 7, 2021

As we have endured the past 18 months of the pandemic it is not accurate to say that Covid-19 has influenced the trends we will see and experience in the near future, as many trends were already starting to gather momentum, the pandemic has however accelerated their inevitability. ME&U contactless ordering. Robot Technology.

2022 148

2022 Food Supply Entertainment Hospitality 148

Future Food

NOVEMBER 16, 2020

Covid-19 and the subsequent closure of cafes, pubs and restaurants, quickly reminded us that cooking good food is not that hard and it adds so much more to the quality of the dining experience at home, than a food delivery ever can achieve. Some customers consider the temporary measures challenging and clumsy, if not darn-right annoying.

Hospitality 78

Hospitality Point of Sale Café Customer Service 78

Modern Restaurant Management

APRIL 27, 2020

. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. “The post-COVID dining experience will no doubt be different.

Webinar 197

Webinar Mobile Ordering Loyalty Program Online Ordering 197

Modern Restaurant Management

JULY 30, 2021

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” The tail winds are strong, and it's about executing at a high level while still focusing on each and every customer.”

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

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. designed with high-rent urban areas in mind.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Open for Business

OCTOBER 20, 2023

Think about the flow of traffic from the kitchen to the tables. Customer experience is another factor, and your interior should resonate with the brand’s personality. Think of it as a curated experience for your diners and begin with a deep dive into your ideal guest. This is where your brand comes to life.

License 78

License Email Marketing Seasonal Menu Front of House 78

Modern Restaurant Management

APRIL 27, 2020

. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. “The post-COVID dining experience will no doubt be different.

Webinar 185

Webinar Loyalty Program Online Ordering Social Media 185

Goliath Consulting

DECEMBER 6, 2020

As opposed to third-party services, self-delivery allows restauranteurs to “control the experience and keep the fees down” (1). It is also a more cost-effective option for customers, which can help the self-delivery services grow in the long run. Customer loyalty and rewards mean everything in this new information-driven age.

2021 114

2021 Mobile Ordering Food Guest Recovery 114

EATER

JUNE 18, 2020

For many loyal customers and people within the industry, though, the illness’s strong sea legs represent bad timing and unfortunate coincidence — a function of nearly 4,000 people, more than a quarter of them staff, packed into a ship less than 1,000 feet long — more than a failure of procedures. An industry survey in the U.K.

Food Safety 134

Food Safety Kitchen Safety Travel Dine-in 134