Modern Restaurant Management

FEBRUARY 17, 2020

But with the rise of services like DoorDash, GrubHub and Caviar, good food — some of it from Michelin-starred chefs — is only a click away. Restaurants, like retail before them, are battling the rising tide of digital services by ensuring an experience that can’t be had online and that reflects well on their brand.

Customer Experience 198

Customer Experience Front of House Back of House Consumer Goods 198

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

APRIL 3, 2023

Restaurants can operate while paying staff a sub-minimum wage of just $2.13 an hour, leaving the rest of an employee's compensation up to the good will of customers in the form of tips. It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Focus POS

DECEMBER 11, 2019

Who is the next-generation customer and what are their expectations? Today’s diners are well-connected, tech savvy, and expect a high-quality restaurant customer experience—whether visiting a five-star restaurant, fast-casual, or the drive-through. Menu and order Customization. Excellent service in-house and out-of-house.

Customer Experience 136

Customer Experience 2020 Loyalty Program Fast Casual 136

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. When is a ghost kitchen a good idea for an operator?

Front of House 435

Front of House Food Truck Back of House Social Media 435

Squirrel Systems

APRIL 11, 2024

Creating efficiencies at your restaurant using Mobile POS solutions Understanding how to keep your restaurant patio operations profitable requires a strategic look at your on-the-floor dynamics. For many, dining at restaurants in the summer has a special charm, as one of the only times in a year we get to dine outdoors.

POS 97

POS Operations Mobile Ordering Front of House 97

The Restaurant Times

JANUARY 24, 2022

Quick-serve, fine-casual, and fast-food restaurants have taken to restaurant ordering apps faster than full-service restaurants. Today, with indoor capacity and foot traffic still at historically low levels, providing a smooth user experience is crucial to remaining afloat and prospering in business. . Source: Restaurant & Cafe.

Customer Experience 105

Customer Experience Ordering Mobile Ordering Front of House 105

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. The result is lost revenue and unhappy guests.

POS 208

POS Front of House Cash Management Online Ordering 208

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team.

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

OCTOBER 7, 2021

However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.

Technology 196

Technology Operations Food Safety Kitchen Safety 196

Lavu

FEBRUARY 14, 2024

Running a Bar: 7 Key Features You Need to Become The Best Bar POS System in 2024 In the bustling world of hospitality, the backbone of a bar’s success lies in its operational efficiency and customer satisfaction. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate.

POS 164

POS Bar Point of Sale Front of House 164

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Guests will return when the effort expended to create memorable complete dining experiences is front and center.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Table of Contents.

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. I know what you are thinking – WHAT!!!!

2022 379

2022 Food Truck Merchandise Point of Sale 379

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. 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 215

2024 Loyalty Program Cash Management Customer Experience 215

7 Shifts

JANUARY 26, 2021

Far-and-away the biggest change for the hospitality industry has been the widespread adoption of technology, which has gone from a luxury to a necessity for restaurants to operate. He also operates Cali BBQ Media and hosts the Digital Hospitality Podcast, and is an advocate for digital hospitality as a means to grow your business.

2021 370

2021 Front of House Social Media Back of House 370

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

SEPTEMBER 14, 2022

We hope you enjoy your dining experience with us. For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment. After a few seconds of placing the order, a notification appears on your messaging app.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Modern Restaurant Management

JANUARY 13, 2023

Experts know the pandemic has forever changed the way that restaurants operate, so it’s unsustainable for restaurants to continue turning to short-term cost saving measures that could have long-term impacts on the guest experience. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

Front of House 211

Front of House Back of House Online Ordering Food Order 211

Modern Restaurant Management

DECEMBER 14, 2023

Across the restaurant industry, it’s no secret that expectations for service, sustainability, and satisfaction are higher than ever. Restaurants are confronted with providing the best experiences possible, all while maintaining optimal revenue and efficiency. Back of House What goes into an unforgettable meal?

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

Modern Restaurant Management

JANUARY 24, 2022

Ensuring guests experience true hospitality is tantamount to running a successful restaurant. Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. Hospitality is greater than the sum of its parts.

Technology 223

Technology Front of House Back of House Dietary Restrictions 223

Modern Restaurant Management

JANUARY 11, 2024

Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy. You often have young employees who go outside of their duties to make sure the restaurant is running smoothly and ensure each customer receives the best service possible.

Management 166

Management Management Back of House Customer Service 166

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. Plain and simple.

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

Culinary Cues

OCTOBER 30, 2023

The path will involve a focus on physical plant, dynamic location, extraordinary service, relentless attention to detail, and way over the top food quality and uniqueness. The focus on location, physical plant, and extraordinary service may be off your radar but the hot dog – oh my God, it must be earth shakingly good.

Fine Dining 358

Fine Dining Front of House Dine-in 2016 358

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

7 Shifts

SEPTEMBER 20, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Restaurant Employee Scheduling Software. Third-party delivery.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

OCTOBER 27, 2022

The last couple of years have proven that digital experiences will continue to play a central role for quick-service restaurant (QSR) operators. Luckily, QSRs have no shortage of technologies at their disposal to help them achieve the sort of customer personalization that drives profits. Enabling Flexible Ordering.

Mobile Ordering 197

Mobile Ordering Online Ordering Front of House Fine Dining 197

Modern Restaurant Management

JANUARY 18, 2023

If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. In contrast, customers are entering 2023 with higher expectations for stellar experiences when they do choose to spend money on dining out.

2023 189

2023 Guest Recovery Email Marketing Back of House 189

Culinary Cues

NOVEMBER 17, 2020

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Seasonal Menu 521

Seasonal Menu Back of House Customer Service Front of House 521

Culinary Cues

MAY 15, 2021

Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Some staff may not hold themselves to a high standard of service. Cafes, breweries, some full service restaurants, casual restaurants. Casual restaurants, fast food, quick service. Does not take into account level of experience, position, or standard of service provided.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? Your employees know that this is not the best way to start a dining experience.

Kitchen Safety 336

Kitchen Safety Back of House Front of House Customer Experience 336

Modern Restaurant Management

JUNE 9, 2022

But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. Understand customer cravings and business needs through data. Consider tapping into the treasure trove of customer information your POS platform contains.

Front of House 196

Front of House Point of Sale POS Cash Management 196

Modern Restaurant Management

JUNE 2, 2022

The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. Strengthen Customer Retention. Set the Bar. Stay Connected.

Mobile Ordering 189

Mobile Ordering Front of House Back of House Consumer Goods 189

7 Shifts

SEPTEMBER 19, 2022

The restaurants that are able to keep employees around treat the employee experience with as much regard as the customer experience, if not more. They offer work-life balance, flexible schedules, useful benefits, and operate on strong core values. Back-of-House and Front-of-House. Table of Contents.

Front of House 195

Front of House Back of House Cash Management Customer Experience 195