7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. Many workers are not returning due to personal safety concerns, and many have left the industry altogether. Restaurants are employing more delivery drivers than ever.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

MARCH 16, 2020

Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. and Canada through free delivery and marketing efforts.” ” said Janelle Sallenave, head of Uber Eats for the U.S.

Food Safety 233

Food Safety Kitchen Safety Small Business Employee Relations 233

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Eat healthier.”

Kitchen Safety 200

Kitchen Safety Food Safety Cash Management Food Supply 200

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 209

Front of House Inventory Food Safety Social Media 209

Modern Restaurant Management

JANUARY 8, 2024

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. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Culinary Cues

APRIL 30, 2020

I would suggest that during this opening phase restaurants should focus on the following: Comfort: This is a time to help people put aside their fear and rely on familiarity with food that is well prepared, flavorful, nutritious, and fresh. Cash Flow: Restaurants should not view profit as a goal during Phase One.

Point of Sale 306

Point of Sale Customer Service Customer Experience Cash Management 306

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. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less. Employee Health.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Modern Restaurant Management

MAY 21, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. Minimize the risk of contact between the customer and the cashier by installing a protective screen at cash registers.

Social Media 206

Social Media Food Safety Cash Management Kitchen Safety 206

Goliath Consulting

OCTOBER 19, 2020

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). Which brings us to the next point on deliveries. DELIVERY: Food deliveries have soared in the past couple of months.

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

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. Restaurants vs. delivery services. COVID-19 Consumer Dining Trends.

2020 193

2020 Loyalty Program Mobile Ordering Fast Casual 193

Embrace the Suck

JANUARY 20, 2021

Much longer than that and eating canned food and instant ramen will become very boring. There’s safety—and therefore comfort—in numbers. Takeout, curbside, and delivery have become a lifeline for restaurants that had to suspend dine-in services. We should be managing our inventory better. Action Steps.

Social Media 416

Social Media 2001 Online Ordering Cash Management 416

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

Bingage

JUNE 4, 2020

We understand that being a restaurant owner, you must be curious about how to reopen the restaurant after COVID-19 with the assurance of safe food delivery and dining for the customers. Related Read – How to Provide Online Food Delivery During COVID-19? How will you manage operations after reopening?

Food Safety 95

Food Safety Employee Relations Cash Management Government 95

Future Food

OCTOBER 5, 2021

EMBRACING CHANGE TO SURVIVE AND MAXIMISE FOOD SERVICE SALES. The prolonged closures on food and beverage venues have ranged from hard to devastating, not just from a sales perspective, but on the lives of hospitality workers and their families. let’s be clear from the beginning, the new normal, is not normal as we know it.

Food 144

Food Café Customer Service Communication 144

Focus POS

JUNE 2, 2020

According to the National Restaurant Association, the food service industry has encountered a shortfall of $80 billion and counting. But while total restaurant traffic in the United States has declined by 22%, digital and delivery orders have jumped by over 60%. Contactl ess payments for curbside or at-the- door delivery. .

Technology 187

Technology Fine Dining Mobile Ordering Online Ordering 187

Modern Restaurant Management

MARCH 13, 2020

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

Front of House 191

Front of House Back of House Restaurant Law Food Safety 191

Modern Restaurant Management

APRIL 27, 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. " Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp.

Webinar 176

Webinar Loyalty Program Online Ordering Social Media 176

Modern Restaurant Management

APRIL 27, 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. " Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp.

Webinar 186

Webinar Mobile Ordering Loyalty Program Online Ordering 186

OpenTable

SEPTEMBER 27, 2020

Emerging ghost kitchens may prepare food for dozens of delivery-only brands simultaneously, all out of the same space, reporter Garrett Snyder writes – think fish and chips alongside quinoa salads and spicy wings. These 9 Restaurants Are the Safest Places to Eat in Charleston Area, Our Food Critic Says – The Post and Courier.

Kitchen Safety 78

Kitchen Safety Hospitality Food Safety Cash Management 78

Kounta

JANUARY 9, 2020

The hospitality industry is fuelled by people’s obsession with food. Trend 1: Cash me if you can — cashless society will reach greater heights. Turning point: calling time on cash — Commonwealth Bank of Australia. This includes accounting, staff management, marketing initiatives, and more.

Hospitality 98

Hospitality Cash Management Influencer POS 98

Next Restaurants

MAY 26, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant will remain safe from the contagion. High-end restaurants that tend to have a pricier menu should look to add more affordable “fast” food to their offerings.

Webinar 90

Webinar Social Media Food Safety Cash Management 90

Ken Burgin

AUGUST 3, 2021

To keep the list manageable, some points contain a couple of service factors. There are good explanations of the food and beverages. It’s easy to get food for my dietary needs eg vegetarian, vegan, gluten free – doesn’t feel like the choice is very limited. Obvious attention to cleaning, hygiene and Covid safety routines.

Online Ordering 78

Online Ordering Mobile Ordering Cash Management Website Management 78

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Relay's technology dispatches couriers to restaurants who have pending delivery orders. Here are their responses.

2020 158

2020 Online Ordering Fast Casual Cash Management 158

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off. In Love with Tech, but Impatient.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

Ken Burgin

AUGUST 3, 2021

To keep the list manageable, some points contain a couple of service factors. There are good explanations of the food and beverages. It’s easy to get food for my dietary needs eg vegetarian, vegan, gluten free – doesn’t feel like the choice is very limited. Obvious attention to cleaning, hygiene and Covid safety routines.

Online Ordering 78

Online Ordering Mobile Ordering Cash Management Website Management 78

The Restaurant Times

MARCH 8, 2022

A lot has changed in the food industry, leaving establishments struggling to stay afloat. Takeout and delivery are insufficient. Open communication and cash flow planning are essential for your company’s survival. Ensure that the restaurant’s new hygiene and safety practices are prominently displayed. .

Design 52

Design Guest Recovery Fine Dining Tip Distribution 52

The Restaurant Times

JULY 2, 2020

Along with offering quality in food and service, safety and hygiene will be of paramount importance. Reopening In The Covid World: Restaurant Safety Practices To Follow. Customers will tend to gain the greatest confidence when restaurants adopt technology-based safety solutions that promote a contactless dining experience.

Kitchen Safety 98

Kitchen Safety Mobile Ordering Food Safety Online Ordering 98

Modern Restaurant Management

JULY 20, 2021

This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." Since this daypart has increased traffic during the pandemic, operators will need to innovate their food and beverage offerings to grow traffic. "Across

2021 186

2021 Guest Recovery Online Ordering Point of Sale 186

Xtra Chef

APRIL 13, 2020

For food producers with limited resources, it can seem impossible to find a kitchen to rent that doesn’t completely destroy your limited margins. A commissary kitchen is a shared kitchen where space can be rented by the hour, or on a more permanent basis, for food storage, preparation, and cooking. Who Uses Commissary Kitchens?

Food Truck 78

Food Truck Kitchen Safety License Insurance 78

Modern Restaurant Management

MARCH 30, 2020

This edition of MRM News Bites features OpenTable, Restaurant Workers’ Community Foundation, PAR Technology, Tropical Smoothie Café, Bindi, The Shape of Pasta, Crook & Marker, Performance Food Group and Aptar Food + Beverage. Social Distance Shopping.

Food Safety 91

Food Safety Food Order Technology Social Media 91

Lavu

DECEMBER 6, 2019

Particularly when it comes to restaurant management which requires knowledge of both front of house and back of house needs. Cash registers are not as developed as a POS framework and lack a significant number of the capacities and highlights of a cutting edge system. . Outsourced Delivery Services. Virtual Reality Onboarding.

Kitchen Safety 78

Kitchen Safety Social Media Point of Sale Front of House 78

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. All locations will serve guests via delivery through a virtual kitchen facility. Virtual Barbecue Pit. Hot for Dave's Hot Chicken.

Franchise 186

Franchise Franchising Kitchen Safety Food Safety 186

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 208

Online Ordering Back of House Customer Service Small Business 208

Modern Restaurant Management

JUNE 18, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. Around one in six (16 percent) will avoid dine-in experiences altogether in favor of delivery or take-out. Food and Alcoholic Delivery. On the Road to Recovery.

2020 159

2020 Guest Recovery Kitchen Safety Online Ordering 159

The Restaurant Times

OCTOBER 24, 2021

Thus, COVID-19 has accelerated the adoption of cloud kitchens in the food and beverage (F&B) industry. . Commercial kitchens designed solely for delivery are known as ghost kitchens, dark kitchens, or cloud kitchens. The key difference is that in a ghost kitchen, a restaurant’s focus is on delivery rather than dine-in. .

Kitchen Safety 52

Kitchen Safety Online Ordering Mobile Ordering Food Order 52

EATER

DECEMBER 16, 2021

With each chapter, she highlights the ways the tipped minimum wage exploits workers from a particular job category, including restaurant servers, delivery drivers, nail technicians, and more. Vianne applied to work as a food delivery worker for Postmates and DoorDash, two relatively recent app-based delivery services.

Back of House 133

Back of House Employee Relations Delivery Mobile Ordering 133

EATER

JANUARY 5, 2022

At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. We’re here to disrupt the food deliveries industry,” says Ben Thein, COO of Flytrex , an Israeli drone delivery company. Just don’t think too hard about how that’d work.

Food 143

Food Mobile Ordering Online Ordering Food Order 143