Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association-managed site also provides a direct connection to the industry’s grassroots engagement platform.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Modern Restaurant Management

MARCH 11, 2020

US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. NYSE: APO) (the “Apollo Funds”) for $970 million in cash. US Foods to Acquire Smart Foodservice.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

AUGUST 19, 2020

Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We Barbara Castiglia , MODERATOR – Modern Restaurant Management. The Main Course. Restaurant of the Future Panel. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Seating 515

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S., an overseas U.S.

Healthcare 516

Healthcare Employee Relations Online Ordering Customer Service 516

EATER

JUNE 28, 2024

Costello says for a while the packaging line didn’t have a packaging manager, and the workers were collectively working to get the product out. “I And national news outlets have framed this as a slightly feel-good story about the brewery’s sale. It might be old, it might be given up on.

Brewery 353

Brewery Back of House Food Safety Consumer Goods 353

EATER

APRIL 3, 2023

He applied this education to a line cook position at Maialino in Manhattan, then tried his hand at front-of-house work at Blue Hill at Stone Barns. It’s something that we all consume and yet we lack familiarity with it. Today’s installment: Jorge Gaviria. Masa will be a $45 billion market worldwide in the next couple years.

Food Supply 232

Food Supply Front of House Supplies Consumer Goods 232

Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

MARCH 13, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Ira Moreland, Managing Director of ICV, said, “We are very pleased to complete this transaction and are enthusiastic to deploy our expertise to help grow the Buffalo Wild Wings brand.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. percentage points.”

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. “We are proud to serve those who serve us and appreciate the ongoing efforts of the brave men and women working tirelessly on our front lines.” Virtual Barbecue Pit.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Sushi Maki Ocean Tempura. “Sushi Maki is a true family affair.

Brewery 348

Brewery Design Food Supply Equipment 348

Deliverect

DECEMBER 7, 2020

Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery. Consumers are embracing online ordering, curbside pickup, and delivery. Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir.

Online Ordering 148

Online Ordering 2021 Delivery Ordering 148

Deliverect

DECEMBER 7, 2020

Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery. Consumers are embracing online ordering, curbside pickup, and delivery. Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir.

Online Ordering 146

Online Ordering 2021 Delivery Ordering 146

Society Insurance

NOVEMBER 15, 2022

To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff, and management. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces.

Front of House 97

Front of House Food Safety Cash Management Back of House 97

Deliverect

MARCH 24, 2021

They allow businesses to avoid front-of-house overheads, reducing costs while increasing revenue by reaching new off-premise customers. If the answer to all these questions is yes, there’s a good chance you’ll get on well with the ghost kitchen model. By the way, if you’re asking yourself, “What is a ghost kitchen?”

Food Truck 148

Food Truck Front of House Fine Dining Food Order 148

The Restaurant Times

SEPTEMBER 30, 2021

Restaurant operations, as we know them, are being totally upended by innovation and technology and when used correctly, restaurant management software is a sure-fire approach to assure a restaurant’s success. . Imagine the time and cost efficiencies you could get with a complete restaurant management system.

Management 98

Management Management Cash Management Front of House 98

Restaurant365

JUNE 2, 2020

You can’t run a restaurant without employees, which means that processing payroll is an essential task for restaurant owners, operators, and managers. When you have restaurants in multiple states and cities, the difficulties of managing your payroll are multiplied. How to create a payment schedule for your restaurant.

Tip Distribution 109

Tip Distribution Restaurant Law Front of House Cash Management 109

The Restaurant Times

JULY 2, 2020

Right from the kitchen to the front-of-house operations, restaurant operators must strictly follow the guidelines set by the government and institute safety practices to ensure a safe and hygienic dining environment for their customers. . Restaurants will have to undergo significant and permanent changes in the way they operate.

Kitchen Safety 98

Kitchen Safety Mobile Ordering Food Safety Online Ordering 98

Xtra Chef

AUGUST 12, 2020

Food cost management is particularly important during a recession or economic downturn , as many restaurant owners are finding right now. But managing restaurant food costs can be challenging. The good news? Managing restaurant food costs doesn’t have to be complicated. What Is a Good Food Cost Percentage?

Food 120

Food Inventory Waste Food Order 120

Lavu

DECEMBER 20, 2019

Under Internal Revenue Service regulations , employees must keep a daily record of the cash and non-cash tips received, either directly or indirectly. amount of cash tips to their employer by the 10th of the following month. amount of cash tips to their employer by the 10th of the following month. that income.

Cash Management 78

Cash Management Employee Relations Point of Sale Inventory 78

Marketman

SEPTEMBER 1, 2019

You’re going to manage your very own restaurant. Managing a restaurant covers all aspects of the business, from inventory and purchasing to distributors and vendor payments , and you need to be prepared. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too.

Equipment 66

Equipment Front of House Back of House Food 66

Restaurant365

OCTOBER 8, 2021

There are many ways that the back-of-house may be organized, but the restaurant is set up without a traditional front-of-house (without waitstaff or on-site seating options). Without the need to build out an expensive front-of-house presence, kitchens can get up and running faster and at a lower cost.

Front of House 78

Front of House Back of House Website Management Delivery 78

Lavu

MARCH 27, 2020

The words “restaurant management system” rarely cause excitement. While service and food remain the most important parts of driving your business, your restaurant’s management system is what keeps it running smooth and healthy. Think of them as the real-life version of those house robots from ’80s movies.

Point of Sale 78

Point of Sale Front of House Mobile Ordering Online Ordering 78

Lavu

MARCH 11, 2020

Understanding Restaurant Management Software. Among the technology offered today is restaurant management software. . If you’re in the beginning stages of looking for a restaurant management system , you might have multiple questions or concerns. Why do you need restaurant management software?

Management 78

Management Management Cash Management Mobile Ordering 78

BNG Point of Sale

APRIL 22, 2020

The investment in a good handheld POS System to improve your mobile business is one without regrets. Mobile POS systems make it easy for you to take payments directly from the table, eliminating the need for long lines at the front desk, crowding your entryway, and interfering with seating new guests. Keep reading to learn more.

POS 86

POS Loyalty Program Point of Sale Mobile Ordering 86

Lavu

APRIL 8, 2020

You will see improvements for customers, front of the house, the kitchen, as well as management. You’ll be able to review hard data and easily run reports to understand the good, bad, and ugly of your restaurant. Reservations & Table Management. In turn, they will make your life easier. Specialized Marketing.

POS 78

POS Loyalty Program Mobile Ordering Point of Sale 78

Modern Restaurant Management

MARCH 11, 2025

Escoffier is aiding restaurant owners and managers by preparing qualified candidates ready for engaged employment. Whether it’s speeding up order times, improving inventory management, or boosting loyalty programs, every tool should serve a purpose. One of the biggest struggles for restaurants post-covid is staffing.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Lavu

JANUARY 21, 2020

Let’s have a look at some of the reasons why a restaurant accounting software is good for your business: Eliminates Data Entry Redundancy . Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. Entering financial data manually is a hectic affair.

Audits 78

Audits Back of House Front of House Point of Sale 78

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Take time to understand terms like labor costs, costs of goods sold (COGS), prime costs, revenue, balance sheet, income statement, and more. A good accountant will help you in managing finances and producing key financial statements.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

BNG Point of Sale

DECEMBER 6, 2021

By utilizing a user-friendly POS solution, all restaurant staff can benefit from streamlined order management and customer service to ensure optimal productivity throughout the entire organization. Example: A good menu design helps customers make faster decisions on what to order.

Point of Sale 52

Point of Sale POS Cash Management Front of House 52

Marketman

SEPTEMBER 1, 2019

You’re going to manage your very own restaurant. Managing a restaurant covers all aspects of the business, from inventory and purchasing to distributors and vendor payments , and you need to be prepared. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too.

Equipment 40

Equipment Front of House Back of House Food 40

Clover - Restaurants

JUNE 20, 2024

Do those businesses draw consumers who’d be interested in the cuisine you plan to offer? READ: How to find a good location for your business 2. Your menu should, in turn, reflect your restaurant’s theme and offer guests plenty of variety without overtaxing your back-of-house staff. What’s more, Florida welcomed an estimated 140.6

License 52

License Front of House Back of House POS 52

BNG Point of Sale

APRIL 22, 2020

The investment in a good handheld POS System to improve your mobile business is one without regrets. Mobile POS systems make it easy for you to take payments directly from the table, eliminating the need for long lines at the front desk, crowding your entryway, and interfering with seating new guests. Keep reading to learn more.

POS 52

POS Loyalty Program Point of Sale Mobile Ordering 52

BNG Point of Sale

JULY 16, 2021

For example: merchandising at your location or online sales of food items; consumer packaged goods such as dinnerware, cookbooks, aprons; phone orders where you take credit card information on-site to charge later when the delivery arrives. These important business models are what profitable restaurants don’t take lightly.

Point of Sale 52

Point of Sale Seasonal Menu Customer Service Fine Dining 52