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. These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. How hard can it be – right?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 178

Front of House Back of House Seasonal Menu Food Order 178

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin? SP = $5.25 /.30.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. Try 7shifts for free.

Operations 367

Operations Management Management Mobile Ordering 367

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

7 Shifts

MAY 2, 2023

And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man.

Front of House 195

Front of House Back of House Insurance Seasonal Menu 195

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. Try 7shifts for free.

Operations 353

Operations Management Management Mobile Ordering 353

7 Shifts

MAY 25, 2020

There’s no right or wrong answer ( although we would recommend promoting your sanitization techniques on social media ), but ensuring that your restaurant is safe for both your customers and staff is an absolute must—especially as dining areas begin to reopen. Here are some guidelines to consider implementing before your next shift.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

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. They are confident people want to go back to dining out and not be reminded of COVID-19.

Front of House 139

Front of House Back of House Seating Design 139

Modern Restaurant Management

APRIL 12, 2021

Strengthen your off-premise sales business model now to get as much benefit as possible for when dining rooms are fully re-opened and diners feel safe to come inside. The trend towards off-premise dining existed before the pandemic and has only been strengthened by the pandemic. Luckily there are a number of different business models.

Front of House 160

Front of House Online Ordering Back of House Customer Service 160

Modern Restaurant Management

SEPTEMBER 14, 2022

We hope you enjoy your dining experience with us. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. To get a receipt for your order, reply with Hi. What are AI and ML? Let’s Start With the Why.

Front of House 207

Front of House Mobile Ordering Loyalty Program Back of House 207

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 174

2024 2023 Food Order 2013 174

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. These aspects create a modern yet interactive dining experience with a connection to the built environment. Getting Creative with Outdoor Space.

Design 212

Design 2021 Outdoor Brewery 212

Modern Restaurant Management

DECEMBER 19, 2023

This past year has shown us the invaluable difference that a warm and welcoming dining experience can make for customers, who are increasingly choosing establishments that go the extra mile in offering hospitality. Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry.

2023 114

2023 Front of House Customer Experience Customer Service 114

7 Shifts

DECEMBER 8, 2020

Have a cocktail or menu competition The next time you are changing up your menu, open up a slot for an item that will be created by a member of your kitchen or front of house staff. Engaged employees are also less likely to turnover. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

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. Alcohol To-Go Will Expand.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

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. For part one, click here.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Clover - Restaurants

MAY 7, 2024

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience. Continuously expand culinary knowledge of techniques and best practices.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

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. Read the first part, here. For the second part, click here.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

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. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 194

Front of House Back of House Restaurant Law Food Safety 194

Ken Burgin

JULY 26, 2022

If you have it properly worked out and all the food, beverages and equipment ready, you can get hundreds of shots from a half or full-day shoot – click, click, click! Kitchen – Back of House. Front of House. Like all professionals, photographers work best with a clear and detailed brief – the Shot List.

Front of House 78

Front of House Back of House Customer Service Beverage 78

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

2024 193

2024 Fast Casual Insurance Food Safety 193

Restaurant Clicks

DECEMBER 19, 2021

Aside from its abundance of art museums and ferry trips around Casco Bay, many come to Portland to experience its annual food and beverage festivals or public urban and wooden parks, earning the city its nickname, “Forest City.” ViA VECCHiA Blue Spoon Little Tap House East Ender Katahdin Restaurant The Front Room.

Front of House 113

Front of House Seasonal Menu Online Ordering Back of House 113

Modern Restaurant Management

JANUARY 3, 2024

Unique experiential opportunities will further enhance customer engagement, providing memorable moments beyond just the act of dining. Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here.

2024 129

2024 Loyalty Program Customer Experience Customer Service 129

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The past year has created many challenges for the restaurant industry. But not in the way you might think.

Back of House 193

Back of House Customer Experience Front of House Customer Service 193

Modern Restaurant Management

MAY 12, 2021

Strengthen your off-premise sales business model now to get as much benefit as possible for when dining rooms are fully re-opened and diners feel safe to come inside. The trend towards off-premise dining existed before the pandemic and has only been strengthened by the pandemic. Luckily there are a number of different business models.

Front of House 98

Front of House Customer Experience Online Ordering Back of House 98

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. The cost of living in a specific area factors into the going rate for a job, and salaries at fast casual restaurants differ dramatically from those in fine dining. You’ll find national averages for pay below.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

QSR Automations

JANUARY 22, 2024

Nation’s Restaurant News has unveiled its predictions for 2024 , encompassing everything from finance to the ever-evolving landscape of food & beverage. in Montclair, NJ, who craft non-alcoholic cocktails with coffee as the base, setting the stage for a spirited revolution in beverage offerings.

2024 52

2024 Social Media Demo Front of House 52

QSR Automations

MAY 2, 2024

Seamless Integration with ConnectSmart® Kitchen In any bustling bar, coordination between the front and back of house is crucial. In the dynamic world of hospitality, innovation isn’t just a buzzword; it’s what keeps the industry afloat.

Social Media 64

Social Media Front of House Innovation Technology 64

Cheetah

MAY 11, 2021

Indoor Restaurants and Dining – Open at 50% capacity with up to 8 people allowed per table.? Indoor Restaurants and Dining – Open at 50% capacity with up to 8 people allowed per table.? As a side-note, remember that although dine-in is back, delivery is here to stay. Restaurant Reopening Requirements.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Lavu

OCTOBER 13, 2023

What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. The ideal turnover rate changes based on type of restaurant.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

EATER

JANUARY 19, 2024

He spent hours at the dining room table with the circulars spread out, planning his haul. But apparently, she used to kick along with the cancan girls and try to recite the jingle in front of the TV in her home near Hartford, Connecticut, each year. My local ShopRite. My Depression-reared grandfather was always tickled by the ads.

2002 107

2002 Front of House Back of House 2016 107

Open for Business

JANUARY 24, 2023

In fact, 62% of consumers follow food and beverage companies on social media to discover restaurants, according to a survey from OpenTable. A strong social media presence has never been a more important marketing strategy, whether your restaurant is new or 110 years old. Interact with your followers to get the most out of social media.

Social Media 148

Social Media Front of House Download Consumer Goods 148

Goliath Consulting

JUNE 30, 2020

And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less. Tech for Touchless, Contact-Free Dining. Contactless-dining is expected to trend as a result. Here are some upcoming tech trends below: Social Distancing Tech.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 178

2022 Food Supply Back of House Kitchen Safety 178

Modern Restaurant Management

SEPTEMBER 1, 2021

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. and Rosa DeLauro introduced the Food Labeling Modernization Act in both houses of Congress. Legislation.

2021 202

2021 Restaurant Law Front of House Outdoor 202

Society Insurance

NOVEMBER 15, 2022

When the door closes and the lights come back up in the dining area and bar, there are still tasks to complete before the night is truly done. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Taking out the trash and securing the garbage or dumpster area to keep pests and critters away.

Front of House 97

Front of House Food Safety Cash Management Back of House 97