7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. More data-driven decisions Bar management software also typically collects all sorts of data on your operations and your customers.

Inventory 195

Inventory Bar Management Management 195

7 Shifts

OCTOBER 21, 2021

Get it wrong—with a menu that doesn't fit the ambiance or pricey dishes not suited for the clientele—and would-be regulars will at best feel confused and at worst never return. Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Menu design.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Guests will return when the effort expended to create memorable complete dining experiences is front and center.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Open for Business

MAY 9, 2024

Spring brings warmer weather, extended daylight, and the craving for cold beverages. From transforming your space into an outdoor retreat to making the most of occasions like Father’s Day and Pride Month, there are several ways to elevate your dining experience, attract new guests, and boost your bottom line this season.

Seasonal Menu 78

Seasonal Menu Social Media Outdoor Email Marketing 78

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. Don’t assume anything until your experience proves that it is warranted.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. Can customers still leave tips? We're a prix fixe menu.

FOH 221

FOH Front of House Customer Service Back of House 221

Modern Restaurant Management

JUNE 6, 2022

Other restaurants turned to hotels to attract new customers and strengthen their existing customer base. Long before the pandemic, hoteliers were looking for ways to refresh their properties' food and beverage offerings, and the pandemic presented the ideal opportunity for restaurants to enter the hotel sphere.

Hotels 180

Hotels Customer Service Beverage Customer Experience 180

7 Shifts

JULY 16, 2021

Create a Menu. Get to know your future customers, before they even step foot in your door. You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. Do they have indoor seating or are they takeout-only? Seating capacity. Expected menu prices. Coffee Shop Concepts.

License 459

License Hiring Equipment Point of Sale 459

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. Can customers still leave tips? We're a prix fixe menu.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

DECEMBER 28, 2023

Some customers have the gift of foresight, using DoubleDash to add on recovery (or hair of the dog) essentials from nearby stores. And while our business has evolved over the past decade, so have our customers. Failure to adapt will make securing a seat at the table an uphill battle for tech companies.

2024 189

2024 2023 Food Order 2013 189

Modern Restaurant Management

FEBRUARY 1, 2022

Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. restaurant operators think the availability of seating on a sidewalk, parking lot, or street will become more common within their segment this year.

2022 207

2022 2030 Food Supply Recruiting 207

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

DECEMBER 23, 2020

Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. Getting Creative with Outdoor Space.

Design 215

Design 2021 Outdoor Brewery 215

Perfect Daily Grind

SEPTEMBER 7, 2022

Among many other food and beverage outlets, coffee shops are a common sight in airports around the world. They provide travellers with a space to relax and enjoy a beverage before taking a flight. So, how can this change the consumer experience in airports? How is the customer experience affected?

Café 158

Café Franchise Franchising Beverage 158

Modern Restaurant Management

AUGUST 10, 2021

The food and beverage industry is on a hiring frenzy. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5 Over the decades the technology involved has matured significantly, facilitating a top-notch user experience.

Ordering 237

Ordering Recruiting Employee Relations Food Order 237

7 Shifts

DECEMBER 1, 2020

We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. As third-party delivery platforms claim a bigger share of your sales pie, you want food photography that makes customers stop scrolling and hit the add to cart button.

Food 370

Food Management Management White Paper 370

Modern Restaurant Management

DECEMBER 17, 2019

Eatertainment is defined as “a guest experience that involves food and/or beverage dining before, after, or during other activities.” ” The “eatertainment” concept emerged in the early 2000s due to the rise of the experience economy, as mostly millennial consumers prefer experiences over products.

Entertainment 176

Entertainment Customer Experience Seating Beverage 176

Embrace the Suck

APRIL 26, 2020

Cost of goods (COGS) sold refers to the cost required to create each of the food and beverage items you sell to guests. RevPASH stands for “revenue per available seat hour” during a given time period (and sounds really cool when you say it). RevPash = Total revenue ÷ (available seats x opening hours).

Cash Management 435

Cash Management Point of Sale Inventory Bar 435

The Rail

MAY 6, 2024

Starting your own business may be an exciting and intimidating experience. Crafting a Unique Menu and Concept Your cafe's concept and menu are very important in drawing clients and differentiating your business from the competition. Teach your employees to serve customers with a smile by emphasizing hospitality and contentment.

Café 52

Café Equipment Food Supply Customer Experience 52

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? Menu Features – We’ve seen many of our restaurant partners implement menu features with great success.

Seasonal Menu 197

Seasonal Menu Outdoor Catering Customer Service 197

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

JUNE 27, 2023

Operators are doing what they can, but rising costs and fewer customers are like a vise with mounting pressure on all sides. While nearly all restaurants are raising prices, changing menu items and cutting back on other areas to move closer to profitability, these actions raise the question of how decisions are made.

Operations 110

Operations Consumer Goods Point of Sale Seating 110

7 Shifts

DECEMBER 17, 2020

The ideal customer for your business is the one who comes back time and time again. When it comes to getting people in the door, it’s always easier to get someone back then to find brand-new customers. Retaining an existing customer is five times cheaper than acquiring a fresh face. How to measure customer retention.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

Mad Mobile

MARCH 1, 2024

Depending on how you use them, they could revolutionize how you interact with your customers. Boosting revenue: a closer look The discussion around restaurant tablets centers on two different modes of deployment: customer-driven and server-driven tablets. It’s not just about one aspect of the customer journey either.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

JANUARY 27, 2022

Restaurant operators have chosen to go digital to ensure customers’ health and safety as these touchless menus can help mitigate virus spread. In Hospitality Technology’s 2021 Customer Engagement Technology Study , it was found that 37% of diners prefer to dine at restaurants that do not have a paper/physical menu.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Goliath Consulting

NOVEMBER 23, 2021

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. Customers are able to scan the QR code, which redirects them to the restaurant’s website in which contains the restaurant’s menu.

Loyalty Program 88

Loyalty Program Social Media Customer Experience Online Ordering 88

Future Food

OCTOBER 19, 2022

Delighted to state that for our family (and those customers at adjacent tables), we are through that phase, and we can go out as a family again to engage with cafes, restaurants, and pubs with reduced concern. Determining who your target customers are and what they want? Bam Bam Italian. Rezz Hotel Adelaide.

Customer Experience 78

Customer Experience Brewery Customer Service Fine Dining 78

Ken Burgin

AUGUST 6, 2023

The FAQ (Frequently Asked Questions) list on a restaurant or cafe website helps the business and the customers. It also improves the customer experience, with clear, concise answers to customers’ most common questions, making their website browsing experience smoother – it saves time and phone calls.

Dietary Restrictions 60

Dietary Restrictions Book Events Customer Service 60

Modern Restaurant Management

FEBRUARY 5, 2021

Restaurant Group, which owns and operates 24 restaurants throughout California, Idaho, Nevada, Texas, and Washington, said it would be the first in the nation to introduce a completely contactless dining experience, while maintaining a guest-forward approach to hospitality. How does it change the guest experience? Restaurant Group.

Mobile Ordering 191

Mobile Ordering Airlines Online Ordering Technology 191

Sling

MAY 13, 2023

12) Fast food cook If you run a fast food restaurant, a fast food cook is the one who assembles the customer orders. 14) Stocker Some restaurants employ a stocker who is responsible for unloading, placing, and maintaining the business’s food, beverage, and supply inventory.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Modern Restaurant Management

SEPTEMBER 23, 2020

. "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.” Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. .”

Serving 207

Serving White Paper Food Recycling 207

Restaurant Clicks

NOVEMBER 24, 2021

The Gold Room can seat a fourteen-person dinner for up to 14 or a lounge-style party for thirty guests for private dining. With a customizable menu and dedicated server, the experience is quality. For a sit-down dinner, the room holds twenty-eight people, and the menu is served family-style. Make a Reservation.

Dine-in 112

Dine-in Seasonal Menu Reservations Seating 112

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Start by revisiting your menu.

Back of House 148

Back of House Front of House Food Supply Coaching 148

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. Direction and Movement.

Design 78

Design Kitchen Safety Food Safety Customer Service 78

Open for Business

OCTOBER 20, 2023

From budgeting and licensing to crafting the perfect menu, here’s everything you need to know about how to open a restaurant. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Creating the menu Your menu is the restaurant’s calling card.

License 78

License Email Marketing Seasonal Menu Front of House 78

Modern Restaurant Management

DECEMBER 28, 2020

Chris Adams, VP of Strategy, Oracle Food & Beverage. Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

NOVEMBER 2, 2021

We strongly believe that our significant experience in the QSR space, our strong digital focus, our ability to innovate, as well as our proven execution capabilities, will enable Subway to become a dominant player in the region.” “Everstone Group is delighted to be a partner and custodian of Subway in the region.

Franchise 180

Franchise Franchising Leadership Beverage 180