Remove Customer Experience Remove Food Order Remove Kitchen Safety
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Welcoming Customers Back: How to Resell the Dine-in Experience as Restaurants Reopen

Modern Restaurant Management

Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. How does that work with the new safety requirements? Limiting Capacity.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419
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This is Slowing Down Your Restaurant Growth — And How to Fix It

Modern Restaurant Management

The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. If you’re a catering business owner juggling multiple orders in a single day. For instance, a robust catering management system can help integrate inventory tracking, staff scheduling, and order management.

Catering 352
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Beyond the Scoop Shop: A Blueprint for Scaling Artisan Food Businesses

Modern Restaurant Management

Scaling an artisan food business is no easy feat. What starts as a passion for quality, craftsmanship, and unique flavors often turns into a logistical challenge when demand grows beyond the capacity of a single storefront or kitchen. Increased interest from wholesale buyers or retailers requesting larger orders.

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience.

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Restaurant Staff Training 101

7 Shifts

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

Training 195
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It’s Time to Redefine Restaurant Accountability Culture

Modern Restaurant Management

The clear expectations for performance and customer service. Before you ask or expect your team to be accountable, demonstrate it by following through on your commitments and openly addressing mistakes when they happen, whether it’s a scheduling oversight or a missed inventory order. This guidance comes from the top.

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