ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025

ChowNow

JUNE 27, 2025

Restaurant review sites aren’t just for diners—they’re also savvy tools for restaurant operators to gather customer feedback and help control the narrative around their dining experience. Google Business Profile If you only have time to focus on one restaurant review site, or don’t know where to start, make it this one.

Website Management

Restaurant Clicks

JULY 22, 2025

Mississippi has a strong barbecue scene rooted in tradition and local pride. From small towns to bigger cities, you’ll find spots that have been serving for years alongside newer places gaining attention. What makes these restaurants stand out isn’t just the food, but the people behind them and the way they stick to what works.

Back of House

Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”

Customer Experience

QSR Automations

JANUARY 16, 2025

Beyond quoting and seating , it can offer robust features for accurate quoting and reservations, streamlin es operations and enhanc es the customer experience for both dine – in and off – premises guests. Reporting and Analytics Data is king; ConnectSmart Host helps you make the most of your front-and-back-of-house data.

Front of House

SpotOn

JULY 25, 2025

With 20 years of experience running room service and front-of-house in hotels, Pavel knew that when technology is working best, it’s completely invisible. It’s no easy feat in a from-scratch kitchen, where everything from the sauces to the sausage is made in house. Not all dogs behave. Some are faster.

Front of House

Modern Restaurant Management

MARCH 11, 2025

Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. From a legal perspective, Insurance : the pandemic highlighted the limitations of insurance policies. Workforce : COVID fundamentally changed the labor market.

Mobile Ordering

Paper Chase Accountancy

JULY 25, 2025

Restaurants and Food Service: Including fine dining, fast casual, QSRs, cafes, and catering. Beneath the surface of the hospitality industry includes seamless operations and financial complexity that far exceeds standard business accounting. Key Takeaways Understand the key functions and principles of hospitality and leisure accounting.

Hospitality

Lavu

JUNE 6, 2025

Choosing the right restaurant POS software can make or break your business in today’s competitive dining landscape. The right system does more than process payments—it streamlines operations, manages inventory, tracks sales, and enhances the customer experience. Keep all of these aspects in mind as you navigate the decision-making process.

POS

SpotOn

DECEMBER 30, 2024

We all know it. Restaurant profit margins are pretty low. But not entirely because of inflation, labor shortages, and high food costs. Sure these make it worse, but the real reason why owners struggle to make a profit is because it's damn hard to run an efficient restaurant business. What is the average restaurant profit margin?

Operations

EATER

NOVEMBER 8, 2024

What replicating a cocktail party from Martha Stewart’s first book taught me about Martha, and the good life The first time I remember being aware of Martha Stewart was when a childhood friend told me about a T-shirt she saw in a store window. Entertaining is a weird book. It read, she giggled, wide-eyed, “I want to be Martha.

Entertainment

Modern Restaurant Management

APRIL 29, 2025

Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. “Off-premises dining has become a key revenue driver and an essential way to engage consumers,” said Dr. .

Reservations

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. This will aid you in delivering an enjoyable dining experience and help you retain customer loyalty. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management.

Front of House

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining

Modern Restaurant Management

OCTOBER 7, 2021

As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. Fast forward a year later and the economy is recovering, albeit at a slow pace.

Technology

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

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Outside of off-premise options, contactless technologies can keep customers safe as they return to dine-in at restaurants. .” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years.

Technology

Modern Restaurant Management

MAY 13, 2021

Together with members of Congress, the White House, and the Small Business Administration, they ultimately put together a way for restaurants to apply for federal restaurant relief grants. Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants.

Food Safety

Culinary Cues

MARCH 21, 2022

Attention to detail cannot be turned on and off, so how a cook organizes his or workstation in the restaurant is how he or she will organize their home kitchen, their clothes, books, records, and food supplies. In the dining room, the same attention to organization must be prevalent. It becomes natural – how he or she lives.

Front of House

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations. I know what you are thinking – WHAT!!!! At least the real bad news is out of the way.

2022

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. Whether it's in the kitchen or a private dining room, keep it the same every time. Things to avoid.

Front of House

7 Shifts

OCTOBER 1, 2024

60% of guests who have a positive experience are likely to dine at a restaurant more frequently. High-quality food not only satisfies hunger but also creates memorable dining experiences that customers will want to repeat. Moreover, the menu sets expectations for the dining experience.

Customer Experience

Culinary Cues

DECEMBER 3, 2022

My focus will soon be on whether staff members show up as scheduled, will deliveries be on time and what will they short me today, how many reservations on the book, and moving through the day – one plate at a time. My bare feet hit the cold floor while the muscles in my legs resist with a creeping cramp that brings me quickly to my knees.

Back of House

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels

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

The Rail

MARCH 21, 2023

They help with everything from always have an updated menu, to faster service, to direct in-house marketing, and even less stressful staff! In this way, QR codes not only enhance the dining experience for customers but also help restaurants streamline their operations and reduce costs.

Social Media

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. For the past six months I have been committed to an exercise regimen thanks to my Apple Watch.

Fine Dining

EATER

DECEMBER 21, 2020

But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang’s new memoir grapples with the white-hot fury that defined most of his career. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.

Front of House

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House

EATER

JULY 11, 2022

Between the return of long lines for pastries and increasingly impossible-to-snap-up bookings, the tables are hot, once again. According to data from Yelp , searches for reservations in the first quarter of 2022 were up 107 percent compared to the same period in 2021, and interest in indoor seating is significantly outpacing outdoor dining.

Front of House

7 Shifts

FEBRUARY 5, 2021

Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. It’s a necessity for building a modern and future-proof restaurant. That’s where a cloud-based inventory management system comes in. Partender 3.

Social Media

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Why not briefly fill rooms by offering an exclusive evening of private pandemic dining?

Hotels

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. Floor plan.

Front of House

EATER

DECEMBER 13, 2021

But a lot has changed, even as it’s now possible to dine out as we might have previously: There’s more planning required, both within your dining party and to secure the reservation; there are more options for where, exactly, to sit in — or outside of — the restaurant; QR code menus aren’t just at chains anymore.

Outdoor