Modern Restaurant Management

MARCH 6, 2025

Working with London-based DA Bureau team, the features include: 27 unique canyons made from over 20,000 3D-printed parts created out of recycled plastic and coated them with texture paint. The lounge boasts innovative lighting that enhances the sensory experience. In total, we mirrored nature without outright copying it.

Design 251

Design Recycling Sustainability License 251

Modern Restaurant Management

SEPTEMBER 23, 2020

. "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.” Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. .”

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

OCTOBER 22, 2020

With this critical pivot, a forgotten technology has been key to engaging customers, driving transactions, and keeping both customers and restaurant employees safe. For customers, QR codes could not be easier. Customers simply respond to the messages on their phones to take the action or enjoy the content (2).

2020 529

2020 Mobile Ordering Customer Experience Customer Service 529

Modern Restaurant Management

NOVEMBER 18, 2021

Off-premises traffic will remain high in the coming year, with operators are trying new options to provide the best off-premises experience for their customers, and provide it sustainably. From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives.

2022 493

2022 Menu Recycling Sustainability 493

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Instead, you can reach a compromise in your menu.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

Modern Restaurant Management

AUGUST 26, 2024

In-House vs. Third-Party Delivery In the past, customers had to call or fill out forms on the restaurant's website to get food to their doorsteps. Customers can now browse menus, place and track their orders, all from their phones. For example, online ordering platforms help smaller restaurants reach more customers.

Delivery 448

Delivery Online Ordering Mobile Ordering Customer Service 448

Modern Restaurant Management

FEBRUARY 9, 2022

Below are some key risks to prepare for as you and your team get ready for the big game or any influx in customers paying cash: Consider Smart Safe Technology to Reduce Cash Loss. Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe.

Cash Management 473

Cash Management Recycling Transportation Sports 473

Modern Restaurant Management

MARCH 21, 2023

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. According to the National Restaurant Association , 62 percent of operators say their restaurant needs more employees to support customer demand. That is what will truly make the difference.

Technology 474

Technology Consumer Goods Supplies Waste 474

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. Health Benefits for Customers Ingredients like organic coconut oil offer advantages over their non-organic varieties.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

JUNE 18, 2021

Restaurants that prospered recognized the need to alter the customer experience and streamline operations to gain market share and waste as little as possible. Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. Manage the Packaging.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

FEBRUARY 9, 2023

Whether customers are meeting their friends for an evening out or they’re placing an order for take-out for their at-home festivities, food establishments can expect to see an uptick in business this weekend. From Bank to Business Goals : An influx of customers and cash means you can meet your business goals and potentially even grow.

Cash Management 411

Cash Management Transportation Recycling Small Business 411

Modern Restaurant Management

DECEMBER 7, 2021

At Bacardi, we are driven by this purpose – with a family of premium spirit brands that are uniquely positioned to evoke emotions, catalyze experiences, and play an integral role in fostering connections, encouraging celebration, and enabling exploration,” says Tony Latham, Executive Vice President and Chief Financial Officer at Bacardi.

2022 493

2022 Point of Sale Sustainability Customer Experience 493

Modern Restaurant Management

APRIL 8, 2020

Mixologists are experimenting with seltzer-based recipes and teas combined with fewer spirits. Some bartenders are adding CBD to low ABV and non-alcoholic drinks as a way for customers to relax without being impaired. So, what do you serve instead? Environmentally friendly practices have more impact on your bottom line than you think.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

JUNE 27, 2022

Restaurant customers do everything from their phones. They may have discovered you from an Eater article, booked their reservation through OpenTable, or located you via Google Maps, and they will surely review their experience on Yelp — whether positive or negative — when their meal is complete. They Save Your Staff Time.

Online Ordering 508

Online Ordering Customer Service Fast Casual Recycling 508

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. Good friends, good food, good times.”. author unknown.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. With the increasing customer inclination towards a health-conscious diet, even the restaurant industry has to adapt to the trend by adding dishes catering to their health-conscious guests. Following are some of the major restaurant trends to watch out for in 2022.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

OCTOBER 24, 2024

Doing the Work Aspiring B Corps have to submit data and policies to prove how they measure up in the categories of Governance, Workers, Community, Environment, and Customers. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

AUGUST 25, 2021

A 2020 study showed that while consumers rate their dining experience more positively when the restaurant has properly implemented green practices, their satisfaction with the restaurant’s environmental performance isn’t enough to offset poor service experiences. Third Priority: A Team-First Orientation.

Ordering 493

Ordering Operations Sustainability Food Supply 493

Modern Restaurant Management

MAY 6, 2020

“The seating is leather, rich, dark and comfortable, while the tables are made from recycled industrial floors including original screws,” Keogh noted, “Old French school chairs add a whimsical touch. Lighting fixtures made from WWI machine gun parts and Edison bulbs continue the industrial chic effect into the bathrooms.

Design 563

Design Recycling Dine-in Book 563

Modern Restaurant Management

JUNE 24, 2020

Wally Sadat, CMO of The Kebab Shop, a chain of restaurants in California and Texas, has been using On-Demand Delivery for Square Online Store during our beta test and said it helped him manage costs and retain customers during recent months. Sellers can pass this fee entirely to the buyer or offer custom delivery promotions.

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

7 Shifts

JULY 14, 2020

We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic. We rebuilt the entire repair and maintenance experience by stepping into your shoes.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

7 Shifts

SEPTEMBER 16, 2020

Here's what the team at Hamburger Mary's did to alter their operations in order to keep customers and staff safe during the pandemic: PPE - Customers must wear face masks at all times except when eating or drinking. But Hamburger Mary's is eco-conscious and encourages guests to recycle!

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

Modern Restaurant Management

MARCH 27, 2023

The restaurant industry is guilty of producing large amounts of carbon emissions in its quest to deliver delicious food and memorable culinary experiences for customers. This can actually be a selling point when trying to attract customers. This information can usually be found on utility bills and receipts.

Transportation 450

Transportation Food Supply Supplies Waste 450

The Restaurant Group

DECEMBER 8, 2024

Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Test Before Launch : Conduct a soft launch to gauge customer interest. Creative Solutions for Leftover Food Leftovers can be repurposed into delicious dishes, reducing waste and delighting customers.

Waste 78

Waste Compost Food Recycling 78

The Rail

APRIL 2, 2025

A modern flooring design improves general dcor, creates a unique eating experience, and shows a dedication to quality. The new flooring draws attention and improves general ambiance, thereby transforming the institution and appealing to customers.

Customer Experience 130

Customer Experience Sustainability Recycling Design 130

Restaurant Engine

SEPTEMBER 22, 2021

You have a great opportunity to let your customer service shine with carry-out. Many restaurants find themselves pivoting to offer carry-out, and they are finding more and more customers are using this service. You don’t want your customers to have to wait too long for their food. 1: Be Efficient. 1: Be Efficient. tweet this).

Customer Experience 105

Customer Experience Online Ordering Customer Service Food Order 105

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Hattie Marie's Looks to Franchising.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

JANUARY 12, 2022

The On Premise is an incredibly valuable market, and an important channel for trial, experimentation and building brand equity, and 60 percent of consumers state that On Premise experiences lead them to Off Premise purchases, driving total trade growth for brands and categories at large. ” What Restaurant Employees Want at Work.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Culinary Cues

AUGUST 19, 2023

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Food was always important, but it was the hospitality of the charismatic operator that had made the restaurant experience what it was up to this point.

Hotels 416

Hotels Influencer Compost Recycling 416

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Another trend that’s here to stay—the digital dining experience.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

The Rail

FEBRUARY 17, 2025

By Paola Sanchez, Contributor A restaurants ambiance plays a vital role in shaping the customer experience. Guests dont just visit for the food; they come for the atmosphere, the mood, and the overall dining experience. Seasonal decor enhances visual appeal and fosters customer engagement and loyalty.

Seasonal Menu 130

Seasonal Menu Outdoor Customer Experience Seating 130

Perfect Daily Grind

FEBRUARY 14, 2023

This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. The practice of reusing and recycling materials has been implemented for centuries by many communities around the world. A large part of this revolves around the concept of a circular economy. What is a circular economy?

Recycling 207

Recycling Compost Sustainability 2050 207

Modern Restaurant Management

DECEMBER 14, 2023

Restaurants are confronted with providing the best experiences possible, all while maintaining optimal revenue and efficiency. Hygiene impacts both staff and guests and providing better hygiene has been proven to improve their experiences. Front of House The front of the house is the first part of your establishment that guests see.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

Perfect Daily Grind

SEPTEMBER 26, 2022

Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.

Waste 195

Waste Compost Recycling Sustainability 195