Modern Restaurant Management

JANUARY 8, 2024

Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce. By injecting a sense of playfulness into their interactions with consumers, brands are creating unforgettable experiences that build lasting relationships.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. – Barry McGowan, CEO, Fogo de Chão.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

MARCH 21, 2023

According to the National Restaurant Association , 62 percent of operators say their restaurant needs more employees to support customer demand. Updating each price change and physically adding an “unavailable” sticker to traditional signage was time-consuming and inefficient.

Technology 189

Technology Consumer Goods Waste Supplies 189

Culinary Cues

FEBRUARY 16, 2021

Every year, a significant number of new restaurants open and almost as many close their doors for good. On occasion, a restaurant opens, the owners have the right idea, everyone in the operation rallies around core principles that find a home in consumer minds and hearts, and the place enjoys success for a long period of time.

Fine Dining 436

Fine Dining Employee Relations Front of House Small Business 436

Modern Restaurant Management

MARCH 31, 2022

After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Down the line, menus will become practically customized to the individual consumer. There are also more elevated analytics available that allow for a greater understanding of QSR consumer behavior.

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

MARCH 15, 2023

Sixty-five percent of consumers say dynamic pricing would make the decision of where and when to eat more difficult; 63 percent say it would make it harder to budget their restaurant spending. Dynamic pricing is ill-suited to the restaurant industry because consumers’ biological and financial preferences around food–i.e.,

Pricing 198

Pricing Consumer Goods Customer Experience Food Order 198

Modern Restaurant Management

MARCH 9, 2022

Approximately 45 percent of all fruits and vegetables , 35 percent of seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers each year. Proper inventory management is essential to decreasing food waste and saving related expenses. Practice good stock control.

Waste 215

Waste Compost Food Recycling 215

Modern Restaurant Management

AUGUST 31, 2023

It's important to have a restaurant public relations (PR) strategy in place. You can leverage the expertise of a consumer PR agency to help you with this. To start building your relationship with the local media, have a good story to tell in the first place. But it’s not enough for you to have a good story to tell.

Social Media 154

Social Media Email Marketing Influencer Events 154

Modern Restaurant Management

JANUARY 31, 2024

But what we’ve found is that operators have been leaning on menu price hikes to cover their expenses for more than two years now, and they’ve finally reached the limits of what consumers are willing to pay. Labor : From a labor standpoint, 2023 was a relatively good year for operators.

2024 203

2024 Online Ordering Website Management 2023 203

7 Shifts

MARCH 18, 2021

As it turns out, the healthy juice business is a good one to be in during a pandemic. With dining rooms closed, the share of shifts that were related to delivery operations increased by 22% early on in April. Delivery roles are here to stay, as consumer habits have shifted. And people really love pizza.

Point of Sale 370

Point of Sale Back of House Front of House Outdoor 370

Culinary Cues

OCTOBER 23, 2019

The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. It’s a virus that shows no mercy, doesn’t attack just one type of people, is not related to any particular industry; cares little about age, size, ethnicity, or socio-economic background.

Hospitality 208

Hospitality Employee Relations Cash Management Training 208

Modern Restaurant Management

APRIL 1, 2020

Cash has its advantages, and with the right technology and processes, QSRs can improve their cash operations while allowing their customers to pay for purchases the good old-fashioned way: with money. One way that QSRs compete is to allow consumers to use a variety of payment options. Customers Want Payment Options.

Cash Management 173

Cash Management Mobile Ordering Fast Casual Employee Relations 173

Culinary Cues

APRIL 25, 2021

QUICK SERVICE: This is the food noise experience for both the customer and the employee. It is the whole package for those who consume or prepare these foods from Confit and Cassoulet to a plate of Buccatini, or Bangers and Mash to Pigs Knuckle and Sauerkraut, or even Etouffee to Boiled Crayfish.

Food 422

Food Fine Dining Café Customer Experience 422

Hot Schedules

JULY 8, 2021

It’s complicated, time-consuming, and often requires opening early or closing late. But smart operators know the importance of good inventory management technology. Consumer Price Index research indicates rapid inflation in early 2021, so you could understand why operators are increasingly concerned. Related Posts.

Inventory 127

Inventory Management Management Food Supply 127

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

JANUARY 16, 2020

For instance, the growth of delivery led to uncharted operational struggles, with more business came heightened compliance risks and of course, with more customers came labor-related headaches. Directly managing a delivery workforce comes with a slew of management and administrative-related burdens and costs for operators. Labor Wars.

2019 185

2019 2020 Employee Relations 2030 185

Hot Schedules

DECEMBER 7, 2021

Many industries have been able to increase hourly wages by passing on extra costs to consumers, but retail has historically been an exception. While diners and other service consumers may be willing to shell out more for an experience, the nature of retail purchases mean consumers know of price hikes before even selecting an item.

Retail 78

Retail Employee Relations Hotels 2022 78

The Rail

JANUARY 4, 2023

By Indiana Lee, Contributor Like all businesses, restaurants rely on their employees to be successful. So, why is it that employee wellbeing is an afterthought for many restaurants? At the end of the day, you must treat your employees with the utmost respect if you want to keep them -- just like you do with your best customers.

Employee Relations 116

Employee Relations Food Safety Customer Service Consumer Goods 116

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Consumers still demand convenience when it comes to their meals, but they also want variety. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. Lavu CEO Saleem S.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Cheetah

SEPTEMBER 30, 2021

Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. After a year of relatively low demand, consumers can’t wait to get out of the house and into restaurants. Labor Crisis Continues. Cheetah Tip.

Food Supply 148

Food Supply Supplies Pricing Food 148

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Modern Restaurant Management

OCTOBER 28, 2021

The good news is, with a thoughtful and ongoing communications plan this work can be accomplished while also promoting the restaurant to new and existing patrons. With COVID-19 continuing to be a consideration for consumers across the U.S., That signage needs to be large and prominent at the customer’s point of entry.

Communication 202

Communication Social Media Menu Loyalty Program 202

Modern Restaurant Management

SEPTEMBER 27, 2021

. "After more than a year battling the coronavirus pandemic, consumers have begun thinking ahead toward what life will look like post-COVID," said Diana Retter, Director, Commercial & Portfolio Insights, North America Operating Unit, The Coca-Cola Company. "While " Post-COVID Behavior Themes. Making up for lost time.

Food Safety 189

Food Safety Beverage Consumer Goods Guest Recovery 189

Hot Schedules

JANUARY 27, 2020

Restaurant owners and operators faced a number of challenges last year, from an unprecedented labor shortage to changing consumer expectations and the continued advancement of new technology. Consumer Demands Will Continue to Change. Consumers know they can have the food they want, when they want, where they want. Related Posts.

2020 117

2020 Webinar Employee Relations Allergens 117

Modern Restaurant Management

NOVEMBER 30, 2020

and the second wave was a more curated response (We're not putting tape on the floor anymore; we invested in stickers and on-brand PPE), the third wave is going to be an appeal to the consumer. Virtual restaurants are on the rise this year, but to win with consumers long-term you will need more than an online shop and a bag full of food.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189

EATER

DECEMBER 8, 2023

liter jugs with a handheld design that would work for home consumers, but establishing the soy sauce bottle as a cultural touchstone. I think people who know about Kikkoman would say it is a very good industrial product, made to a price,” Booth says. As younger consumers encounter the brand, they also reinvent it for their own lives.

Design 134

Design Food Supply 2001 Employee Relations 134

Sling

MARCH 26, 2022

Employee retention should be high on every manager’s priority list. If it’s not, you run the risk of your best employees leaving for greener pastures. But an employee leaving doesn’t just impact you, the manager. And then there’s the inevitable effect all that stress has on employee productivity and engagement.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Modern Restaurant Management

JUNE 17, 2020

If you are one of the businesses that has been lucky enough to receive a small business loan through the Coronavirus Aid, Relief, and Economic Security (CARES) Act (or otherwise have been able to secure alternate financial backing), you may have been able to retain many of your employees and maintain business continuity in the interim. [1].

Employee Relations 197

Employee Relations Food Safety Small Business Government 197

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. Restaurants vs. delivery services. Supporting local.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

Modern Restaurant Management

SEPTEMBER 12, 2023

So, how can fast casual restaurants attract this valuable consumer segment to their restaurants? As one dad said: “So at the end of the day, there’s nothing relatable to a kid […] If they have something specific that stands out and says ‘Oh, so [this fast casual brand] does focus on kids now.’

Fast Casual 197

Fast Casual Entertainment Casual Employee Relations 197

Modern Restaurant Management

APRIL 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. In fact, 86 percent of consumers indicated that local restaurants and stores could proactively earn their business, even in the current climate.

2020 196

2020 Fast Casual Point of Sale Online Ordering 196

Modern Restaurant Management

MARCH 23, 2021

According to Salesforce , most consumers in the U.S. plan to continue buying essential goods online even after the pandemic’s danger has passed. This creates a situation where people can’t clearly share issues related to missing products, food temperatures, or order mistakes. Make Customization Easy.

Ordering 218

Ordering Online Ordering Food Order Customer Service 218

EATER

SEPTEMBER 22, 2022

Despite this explosive growth, though, the past couple of years have not exactly been great for the chain’s reputation as a progressive brand among American consumers. For a time, Starbucks customers could feel assured that they were patronizing a good business, one that called its employees “partners” in a nod to the spirit of community. “We

Employee Relations 101

Employee Relations Healthcare Consumer Goods Insurance 101

Restaurant365

APRIL 20, 2022

What is a good retention rate in the restaurant industry? STAT: Prompt customer service and quick remedies to problems play a role in consumers sticking to a brand. You should take the time to make sure that employees are properly trained, and that you clarify your expectations on customer engagement, cleanliness, and ticket times.

Loyalty Program 78

Loyalty Program Customer Service Employee Relations Customer Experience 78

Modern Restaurant Management

FEBRUARY 3, 2021

Dealing with a global pandemic and resulting business interruptions and locks downs, working hard to ensure employees are compensated as much as possible, facing down business liability issues – all were big issues in 2020 and are expected to be so in 2021. ” A COVID vaccine campaign, successfully implemented, will help. .

Insurance 212

Insurance 2021 Restaurant Law Fine Dining 212

The Restaurant Group

FEBRUARY 21, 2022

In the cut-throat restaurant industry, the choices are now so vast that consumers have become very demanding. So, while the quality of foods must be good, you cannot deny the role that branding plays in your restaurant’s success. Restaurants must be serious about everything that is related to their brand.

Social Media 78

Social Media Uniforms Design Employee Relations 78

Bingage

MAY 28, 2020

Several restaurants are shifting to cloud kitchen takeaway and online delivery system to keep business going, but consumers are still curious about surrounding food delivery services, like: * Is ordering take out or getting food delivered to my home safe? * Related Read: Everything you should know about Cloud Kitchen Business Model.

Delivery 98

Delivery Online Ordering Employee Relations Kitchen Safety 98