Lavu

NOVEMBER 30, 2024

POS integrations simplify restaurant operations by automating tasks, reducing errors, and improving customer service. Customer Experience : Faster service with accurate orders via kitchen display systems and online ordering platforms. These insights not only improve operations but also help deliver a better dining experience.

POS 78

POS Operations Online Ordering Mobile Ordering 78

Lavu

MAY 2, 2025

With the right POS features for allergen management, restaurants can track ingredients, flag allergens, and communicate vital information quickly between staff and customers. In this guide, we’ll break down the top seven POS features you need to create a safer, more compliant dining experience while streamlining your operations.

Allergens 78

Allergens POS Kitchen Safety Management 78

Lavu

MAY 23, 2025

If you want to learn how to open a deli, follow these key steps to establish your brand and get the tools you need to serve customers great food and experiences. Delis and sandwich shops continue to be popular with customers because they provide versatile, quick dining options. Start by identifying who your ideal customer is.

2025 78

2025 Employee Relations Tip Distribution POS 78

Lavu

JUNE 30, 2025

From the front-of-house to the kitchen, modern POS solutions reduce manual errors, improve staff productivity, and enhance the customer experience. Enhances Order Accuracy: Directly sends orders to the kitchen, cutting mistakes by 25% and improving customer satisfaction. Want to know more?

POS 60

POS Operations Loyalty Program Mobile Ordering 60

Lavu

JULY 18, 2025

Long wait times can lead to frustrated customers and lost revenue. In this post, we’ll explore five essential POS features designed to reduce wait times and deliver faster, more efficient dining experiences. Long wait times in restaurants frustrate customers and hurt revenue. times faster than traditional methods.

POS 60

POS Mobile Ordering Communication Customer Service 60

Lavu

JUNE 6, 2025

The right system does more than process payments—it streamlines operations, manages inventory, tracks sales, and enhances the customer experience. The biggest reasons to have a POS are to streamline your restaurant operations, improve guest experience, and keep more profits in your account.

POS 60

POS 2025 Point of Sale Cash Management 60

Rocket Fuel

NOVEMBER 13, 2024

In a competitive labor market, restaurant owners need every tool at their disposal to attract and retain productive employees and reduce turnover. In this article, we’ll take a look at what EWA is, why it’s important to your employees, and how restaurant owners can partner with experts to make EWA implementation relatively fast and simple.

Employee Relations 52

Employee Relations Front of House Back of House Franchise 52

Lavu

MAY 2, 2025

With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. In this guide, well explore how to integrate effective allergen tracking into your POS system to stay compliant and protect every customer who walks through your doors.

Allergens 78

Allergens POS Management Management 78

Modern Restaurant Management

APRIL 1, 2025

“While current economic conditions have a clear effect on dining habits, consumers are demonstrating remarkable adaptability, strategically allocating their spending based on what matters most to them – be it exceptional experiences, convenient access or maximizing value.” Among delivery apps, DoorDash is the clear favorite.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

APRIL 29, 2025

What Customers Want and How Operators Can Deliver Consumers want speed, ease of use and rewarding experiences. 94 percent of all consumers say speed is critical, with over 9 in 10 citing customer service as a top priority. Three-quarters of delivery customers value tech-enabled ordering and payments.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Modern Restaurant Management

FEBRUARY 13, 2025

But to vast numbers of Main Street Americans, prices remained uncomfortably high, wages stagnant, housing scarce and expensive, and while unemployment was low, good paying jobs with dependable shifts and quality benefits were elusive. economy would almost certainly experience another inflation shock. Inflation now sits at 2.7

Small Business 221

Small Business 2025 Healthcare 2024 221

SpotOn

JULY 15, 2025

Because these are the same steps I took to become a bartender in under six months without any formal training or prior bartending experience. Photo by Kike Salazar N / Unsplash To anyone enjoying a few drinks at a bar top, bartending appears to consist of mixing and pouring drinks and talking to customers. 

Front of House 59

Front of House Bar Customer Experience Back of House 59

Modern Restaurant Management

MARCH 1, 2023

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Those areas of your restaurant that aren’t typically seen by customers but directly impact your business. More Equitable Compensation In years past, front of house personnel – servers, bussers, hostesses, etc.

Front of House 428

Front of House Back of House BOH 2023 428

Modern Restaurant Management

MARCH 30, 2021

The regulations, which are set to become law in April, will eliminate the “80/20” rule that previously mandated employees earning a tipped minimum wage could only spend 20 percent of their shift performing non-tipped tasks. per hour when you can schedule one dishwasher, and require front-house employees (on the tipped $2.13

Tip Distribution 520

Tip Distribution Front of House Technology Back of House 520

Modern Restaurant Management

JUNE 8, 2020

Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Employee well-being. Customer well-being. All of these policies should be clearly documented, and all employees should be required to read and sign-off on them. Though a handful of U.S.

FOH 507

FOH BOH Employee Relations Food Safety 507

Modern Restaurant Management

MAY 18, 2020

“Preparing to reopen a restaurant in the face of a changing pandemic can be complex and challenging without the right resources to help guide your planning efforts,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. Click here to view the application and instructions. US Foods Holding Corp.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

JULY 23, 2024

But beyond its legal necessity, ensuring compliance with employment laws is critical to shaping a better experience for employees and customers alike. Restaurants should not make managers and employees fear compliance.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Change squeeze tubes and empty chemical containers – Employees should replace squeeze tubes every three to six months and frequently refill empty chemical containers.

Kitchen Safety 508

Kitchen Safety Front of House Food Safety Equipment 508

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. But not in the way you might think. So what exactly does this future look like? The Shift to Co-Pilot Mode.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

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

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

NOVEMBER 2, 2022

The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. There’s an art to interviewing hourly workers.

Hiring 396

Hiring Front of House Back of House Employee Relations 396

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Modern Restaurant Management

DECEMBER 14, 2021

Our company welcomes technology that will help our team members maximize time and efficiency and make their jobs more doable and enjoyable, creating a better experience for them and customers alike. The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

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.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees financially impacted by the coronavirus crisis. Clic here to d onate to the Foundation’s Restaurant Employee Relief Fund. This fund is designed to help those struggling employees.”

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Culinary Cues

OCTOBER 24, 2020

There is certainly nothing wrong with this approach except that the result is typically an operation that lacks inspiration, lacks soul, and attracts employees who are less interested in passion and far more content to align with the operation that provides a dependable paycheck. YES – the menu is that important!

Menu 484

Menu Seasonal Menu Front of House Reference 484

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Culinary Cues

MAY 23, 2021

These words can relate to our personal, political, economic, career centric, or spiritual lives – thus the reason they are so compelling and poignant. We can easily apply Dickens profound human summary to the state of the restaurant industry today. Yep, it certainly seems like the worst of times even in the face of business optimism.

Guest Recovery 450

Guest Recovery Front of House Employee Relations Food Truck 450

7 Shifts

AUGUST 5, 2021

Employee scheduling for your restaurant can be the most stressful part of your job. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees. Plus, that schedule almost rarely ends up going as planned.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 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 397

Management Management Kitchen Safety Front of House 397

7 Shifts

JANUARY 23, 2024

It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. Effective employee scheduling means finding the right mix of shifts and shift types for your business. Table of Contents: What makes a great employee schedule?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

Modern Restaurant Management

MAY 27, 2020

As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Takeout For Good. Aramark Creates Safety Plans.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441