Customer Experience Front of House Training 
Modern Restaurant Management
JULY 21, 2025
"Leveraging AI to create personalized experiences and deeper connections with consumers can be an effective strategy. Customer experience is the most common use case. Why do you feel there is currently a wide gap between AI investment and actual use, and do you anticipate this gap will lessen in the coming years?
7 Shifts
NOVEMBER 14, 2024
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.
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Modern Restaurant Management
JULY 24, 2025
From taking orders to coordinating back-of-house operations, every moment counts. This approach not only slows teams down but also creates room for error, which can directly impact service quality and customer satisfaction. To reduce this stress, restaurants need to be able to refocus on what truly matters: customer experience.
Modern Restaurant Management
DECEMBER 23, 2024
Today, Google reviews have become a massive deciding factor for customers, who are now more likely than ever to leave their own feedback.But here’s the twist: a good star rating isn’t enough anymore. In many cities, restaurants need thousands of reviews to even be considered by customers. Here’s how: 1.
Modern Restaurant Management
MAY 16, 2025
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. When guest expectations are sky-high and every table turn counts, how quickly a team responds – both to guests and to each other – can significantly shape the dining experience.
Culinary Cues
MAY 12, 2025
Make the tomato an experience. Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. For generations excellent meant complicated, intense, all-consuming, and sacrifice.
Modern Restaurant Management
MAY 5, 2025
This leads to a decrease in the service they provide customers and may even lead to them quitting. Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Cross-training staff has emerged as the most widely implemented and effective labor management strategy.
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