Modern Restaurant Management

DECEMBER 28, 2021

From full service to fast-casual to legacy fast-food brands, the one constant was disruption. This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. Just as one issue seemed fixed, another presents itself. Diversify vs. Simplify.

Franchising 492

Franchising Franchise 2022 Fast Casual 492

Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

NOVEMBER 1, 2021

It turns out that many of your former staff are still working, just not in the restaurant industry. Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay.

Front of House 520

Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

APRIL 29, 2020

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. This was really quick. It's been a challenge.

Social Media 474

Social Media Front of House Back of House Fast Casual 474

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

2025 195

2025 Marketing Email Marketing Operations 195

ChowNow

MAY 9, 2025

The key is to highlight what makes the dish stand out: the flavors, textures, or locally sourced ingredients that guests will be interested in. Be specific about standout elements For example, Arroyo Chop House shares with customers that they serve only the highest grade of domestic wagyu beef. Is your pasta handmade daily?

Menu 195

Menu Dietary Restrictions Online Ordering Mobile Ordering 195

Modern Restaurant Management

JUNE 23, 2022

Taking orders at the counter and preparing quick meals were not necessarily perceived as stepping stones to better-paid careers with expanded responsibilities. The front of the house features POS tablets as well as tablets loaded with digital checklists that chronicle everything from opening and closing tasks to basic store hygiene functions.

Food 474

Food Food Safety Front of House Fast Casual 474

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. business openings and reopenings, as well as consumer interest trends via search data, page views, reviews and photos.

2019 495

2019 Food Supply Food Truck Back of House 495

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Cafes, breweries, some full service restaurants, casual restaurants. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

ChowNow

JANUARY 23, 2025

At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order.

2025 195

2025 Loyalty Program Operations Email Marketing 195

ChowNow

JANUARY 23, 2025

We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking. You can start by ruling out events that wont fit your venue. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Rely on Technology to Increase Operational Efficiency. Enhance CX with Accelerated Contactless Adoption.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

MAY 7, 2020

We’ve already been following enhanced hygiene protocols and taking the temperature of all employees who enter the market. “Our findings indicate that, while people are most interested in going to restaurants again, they also do not want to go out too early,” stated said Alan McKeon, president and CEO of Alexander Babbage.

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

APRIL 11, 2022

Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. Taking time out for one-on-one check-ins, daily team huddles and taking the pulse of the organization’s workforce likely feels like just one more thing to try to accomplish in an already hectic restaurant environment.

Cash Management 508

Cash Management Healthcare Social Media Communication 508

7 Shifts

APRIL 13, 2021

Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed. This is usually 9% for the back of the house and 4% for the front, totally a target of 13%. They also opened a sister restaurant, Gameday Fresh Grill, also in Woodstock.

Front of House 370

Front of House Point of Sale Back of House Franchising 370

Modern Restaurant Management

JANUARY 8, 2024

This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes. Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

JANUARY 2, 2024

This could take the form of creative blended financing structures, open innovation platforms, infrastructure partnerships, and commercial collaborations as the industry enters its next phase of maturity. We've reached a point where we're recognizing the value and limits of these technologies.

2024 493

2024 Fast Casual Food Safety Insurance 493

Goliath Consulting

JUNE 15, 2021

We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1). Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. What are causing these disruptions in the US food supply chain?

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. And take time clocking data from your POS and send it right to your payroll provider for easier processing. It's a necessity for building a modern and future-proof restaurant. SkiptheDishes.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Lavu

MAY 30, 2025

The last thing any restaurant should do is make the customer feel like they are being pushed out of their seat for the next guest. Table turnover time refers to the average amount of time it takes for a table to be occupied by different groups of guests. However, turning tables must be done tactfully.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Modern Restaurant Management

AUGUST 17, 2020

The survey found that 59 percent of US and 47 percent of UK consumers plan to dine-out as soon as they are able. But while limited dining options are available, people have shown an increased desire to help out independent restaurants. Mixed take-out bag. COVID-19 Consumer Dining Trends.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

7 Shifts

FEBRUARY 21, 2023

During the pandemic, many service workers either left or were forced out of the industry and never returned. They’ll take pride in the shout-out and you can showcase the faces of your restaurant. Your team can write their shout outs on stickers or post-it notes for everyone to see. People are the heart of the restaurant.

Front of House 381

Front of House Social Media Back of House Sports 381

Modern Restaurant Management

DECEMBER 19, 2019

Hiring trends are consistent with other restaurants located in those specific areas, whether fast-casual, full-service, family-style or quick-service. Someone applying for an hourly front-of-house position in a fast-casual restaurant will not find this quality appealing. The root of the problem is simple: poor planning.

Fast Casual 310

Fast Casual Hiring Front of House Casual 310

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. While these local favorites are great at attracting their neighbors to visit again and again, to out-of-towners, they’re just another restaurant that looks like it could do with some renovations. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

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. Or to eat out at all?

Outdoor 301

Outdoor Reservations Front of House Dine-in 301

Modern Restaurant Management

DECEMBER 29, 2023

News headlines give you a pretty good idea of what’s top of mind for employees at QSRs and fast-casual locations: Staffing Shortages : We’re still 14,000 restaurant jobs short of where we were in February of 2020. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff.

Technology 309

Technology Front of House Fast Casual Back of House 309

EATER

JULY 11, 2022

The hot table isn’t just the restaurant with the glowing write-up, but the restaurant that also proves some level of work or connections to get in — a recent positive New York Times review for the Los Angeles restaurant Horses, for example, pointed to a waiting list of 1,784 names on a casual Thursday. each day, explains Freeman.

Front of House 246

Front of House Reservations Fine Dining Back of House 246

EATER

OCTOBER 26, 2023

Seek out a meal on a major beach on Phuket, such as Patong, and it’s easier to find borscht, a burrito, or a burger than a well-executed Thai curry. Eat at your hotel or resort, and you’re most likely getting a toned-down, overpriced take on Bangkok-style Thai food. What is the food like in Phuket?

Seasonal Menu 322

Seasonal Menu Hotels Back of House Front of House 322

EATER

MAY 31, 2024

How do we dress to go out these days? Located in a narrow lot that once housed a steel fabrication site, the 9,000-square-foot space is a go-to on warm days for relaxed get-togethers, people-watching, or a quick respite from a long walk or ride. Eater: What brought you to the restaurant today? Brittany: We did not.

Casual 308

Casual Merchandise Back of House Outdoor 308

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

DECEMBER 27, 2023

Those restaurant organizations that closely monitor and manage such existing and emerging risks will be best positioned to ride out the turbulence. Quick service, fast casual and bars and taverns have exceeded where they were in February 2020. But the leading drag on the industry are its labor woes. Here’s an overview.

2024 294

2024 Insurance Recruiting Restaurant Law 294