Modern Restaurant Management

JUNE 6, 2025

Customers were slow to return as well, as concerns about the pandemic kept many at home. Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines. The next few will be no different. Beginning last year through 2027 4.1

Recruiting 251

Recruiting Front of House Back of House Training 251

Modern Restaurant Management

MARCH 21, 2025

We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate. The result?

Technology 221

Technology Front of House Customer Service Back of House 221

Culinary Cues

MAY 12, 2025

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. Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. As such, an industry migration is underway.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

MAY 16, 2025

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. For restaurants looking to upgrade their service without major overhauls, improving the speed and clarity of internal communication is a practical starting point.

Front of House 251

Front of House Communication Back of House Fast Casual 251

Modern Restaurant Management

APRIL 29, 2025

The latest updates to Yelp Guest Manager are designed to directly address those pain points by automating and streamlining front-of-house operations, and helping restaurants optimize their limited staff time while still delivering exceptional guest experiences.”

Operations 221

Operations Front of House Seating Reservations 221

Modern Restaurant Management

FEBRUARY 22, 2024

Restaurants are constantly busy, which means communication is key to make sure the experience for customers is top of the line. With fast communication your guests receive the service they deserve each time they enter your establishment in a timely and effective manner.

Customer Service 275

Customer Service Front of House Communication Kitchen Safety 275

Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. As more and more people partake in the experience and more restaurants implement measures catered specifically to solo diners, a customer-centric approach is key.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

MARCH 14, 2025

Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chaos. But paper tickets can tear, smudge, or get buried under the weight of a slammed service. Each chef de partie has a role, a station, a purpose.

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

DECEMBER 18, 2024

– Misty Chalk, vice president, Americas at BrightSign AI Continues to Revolutionize Restaurant Operations and Guest Services: The restaurant sector is poised for a seismic shift as AI integration takes center stage. . So much data is generated at every point within a restaurant, whether fast casual or fine dining.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

MAY 22, 2025

In the food service industry, branded apparel is a critical extension of your business's identity. The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

MARCH 30, 2021

In addition, restaurant owners will now be able to utilize all tips earned from service staff to redistribute this income amongst the entire operating team. per hour when you can schedule one dishwasher, and require front-house employees (on the tipped $2.13 An answer lies in the world of workforce optimization.

Tip Distribution 520

Tip Distribution Front of House Technology Back of House 520

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

AUGUST 26, 2021

These conditions present an evolving challenge for restaurants when it comes to providing a safe dining experience for customers and employees, especially when it’s often unknown whether patrons are vaccinated or not. Restaurants mainly use QR code technology as a substitute for physical menus and as a customer ordering platform.

Technology 568

Technology Ordering Front of House Customer Experience 568

Modern Restaurant Management

APRIL 22, 2025

Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. a restaurant manager or owner keep up with the scheduling of emptying your dumpsters.

Front of House 221

Front of House Back of House Waste Recycling 221

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

EATER

OCTOBER 15, 2024

Rifrullo Café, a cozy farm-to-table restaurant in Brookline, Massachusetts, hums with customers on a steamy July mid-morning. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. Food service buildings in the U.S., Community, environment.

Compost 288

Compost Food Equipment Waste 288

Modern Restaurant Management

JANUARY 24, 2022

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. Yes, the importance of a good customer experience has always been key. In reality, hospitality isn't as simple as just service.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. You will then have a capable team that consistently delivers unbeatable levels of customer service. Untrained and unmotivated staff. Inefficient management of staff.

Front of House 545

Front of House Kitchen Safety Customer Service Point of Sale 545

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. That system needs access to the internet in order to keep functioning.

POS 520

POS Front of House Cash Management Online Ordering 520

Modern Restaurant Management

MARCH 11, 2025

The customer's needs always come first, even though my prices continue to rise. ." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. One of the most impactful changes – and the stickiest – is contactless payment.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

SEPTEMBER 14, 2022

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. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. What are AI and ML? Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

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 495

Customer Experience Front of House Back of House Consumer Goods 495

Modern Restaurant Management

OCTOBER 20, 2020

Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Growth for most, after all, isn’t walking through the front door, it’s coming in online. It might not be.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

ChowNow

MARCH 28, 2025

AI is no longer just a buzzword, its a reality that is reshaping how restaurants operate, interact with customers, and make decisions. From automating routine tasks to enhancing customer experiences, AI is revolutionizing the restaurant industry in ways that were unimaginable just a few years ago. More than you think.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

JANUARY 13, 2023

Evidently, restaurants will still have to work to meet increased demand, and customer service must be a focal point even when tightening budgets. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

Modern Restaurant Management

SEPTEMBER 1, 2020

While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. " While contactless ordering and payment is here to stay, many operators remain concerned about how this new service model will impact their guest experience. ." Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

JULY 19, 2021

As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. This leads to higher quality candidates, less turnover, and better performance.

Guest Recovery 508

Guest Recovery Recruiting Front of House Customer Service 508

Modern Restaurant Management

JULY 29, 2020

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. Use Front and Back-of-House Dashboards to Stay Aligned.

Front of House 539

Front of House Management Management Franchise 539

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. These technologies promise to streamline processes, improve customer service, and provide a competitive edge in an increasingly digital world.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

ChowNow

MARCH 21, 2025

Is your staff struggling to juggle multiple tablets, leading to slower service and mistakes? Instead of streamlining services, your delivery station creates chaosmultiple tablets cluttering the counter, staff constantly switching between screens, and a never-ending struggle to keep up with incoming orders.

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Delivery Operations Food Online Ordering 195

Modern Restaurant Management

FEBRUARY 7, 2023

Offering increased visibility for brands and expanding the pool of customers restaurants are able to reach, the dynamic services these apps provide are essential for owners and operators competing for relevance and market share in a rapidly shifting landscape of business models utilizing SaaS technology.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

MARCH 22, 2021

Previously, we focused on how to persuade customers to trust that our restaurants are safe to visit. How do you successfully reenter the world of service, sales, and most importantly, profitability as we bounce back from COVID-19? It’s easier for the front-of-the-house to present. It improves service levels.

Front of House 493

Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

JUNE 21, 2021

With restrictions easing, customers are excitedly returning to their favorite restaurants. In fact, balancing takeaways with table service is a great way to increase sales and diversify, but it can put pressure on staff members' time. Less admin makes for freer staff to focus on delivering a quick and friendly service.

Mobile Ordering 466

Mobile Ordering Ordering Front of House Guest Recovery 466

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. At full-service restaurants, servers are responsible for crucial tasks. Enter digital tableside ordering. It relieves cashiers and reduces long lines.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

JUNE 28, 2022

The prominence of food delivery and service robots has increased in the overall restaurant industry. It is an outstanding decision to use such robotic contactless services and avoid human-to-human interaction in the restaurant industry. Rise of Service Robots- A New Era of Human-Like Services.

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Delivery Food Customer Service Front of House 575