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From Kitchen to Counter: Outfitting Your Team for Comfort, Style, and Brand Visibility

Modern Restaurant Management

The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. Strategic use of color should inform uniform design decisions.

Uniforms 221
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The 11 Best Restaurant Event Ideas That Actually Bring In New Customers And Keep Regulars Excited

ChowNow

In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.

Events 195
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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

So much data is generated at every point within a restaurant, whether fast casual or fine dining. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day.

2025 419
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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

License 90
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Qu’s Fall Product Release Highlights

Qu

Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. While many solutions simply check the boxes, we’re building the tools of tomorrow, today. The result?

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Takeout For Good and Menus Go Tech

Modern Restaurant Management

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

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How to Show the Sparkling Cleanliness of Your Business to Reassure Anxious Customers

Ken Burgin

If they’re casual or on hourly pay, they may feel they can’t afford to miss work, even if unwell – watch closely. Front of House: Have hand sanitiser available for customers at the entrance. Spotlessly clean uniforms – how are those aprons and chef jackets looking? Add sanitiser.