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.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

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

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

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

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

JULY 13, 2020

Restaurants have adopted a delivery/pickup model to meet the needs of their customers. A recent survey found 72 percent of employers have had to hire for new roles. Consumers Still Expect Excellent Customer Service. "COVID-19 has disrupted, and will likely continue to disrupt, business models and plans.

Consumer Goods 539

Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

FEBRUARY 8, 2024

Most restaurant owners work hard to make sure their restaurant is a clean environment that provides a hygienic experience for customers and workers. Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day.

Specials 492

Specials Operations Hiring Front of House 492

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

MARCH 28, 2023

Digital transformation is no longer optional – it is required for restaurants to remain up to date, save costs and retain customers. It can be especially confusing if the restaurant is smaller and do not have the funds to hire a long-term designated technology professional. Additionally, there is the fear of change.

Front of House 462

Front of House Back of House Small Business Technology 462

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

Modern Restaurant Management

AUGUST 26, 2024

They must choose whether to use third-party online ordering platforms or handle delivery in-house. 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. This approach allows for more control over the customer's experience.

Delivery 448

Delivery Online Ordering Mobile Ordering Customer Service 448

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

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.

Delivery 195

Delivery Operations Food Online Ordering 195

Modern Restaurant Management

JUNE 2, 2022

The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. Strengthen Customer Retention. Set the Bar. Stay Connected.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. By Joe Guszkowski on Jun.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

Modern Restaurant Management

DECEMBER 16, 2021

Tackle the Labor Shortage with Hiring Incentives. According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Here are some trends NCR is watching as move into 2022.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 471

2023 Front of House Back of House 2022 471

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The pandemic effectively accelerated trends in how restaurants interact with customers. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

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

MAY 27, 2024

Summer is prime hiring time for restaurants. However, according to recent data , the “quit rate” in the US accommodation and food services is the highest among sectors and is outpacing the overall quit rate by more than 70 percent. Restaurants are an extremely fast-paced, customer-centric industry.

Recruiting 474

Recruiting Front of House Back of House Hiring 474

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 23, 2024

But beyond its legal necessity, ensuring compliance with employment laws is critical to shaping a better experience for employees and customers alike. Should restaurants fail to comply with these requirements, they can face severe legal and financial consequences, not to mention serious harm to their reputation.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

ChowNow

FEBRUARY 28, 2025

In this article, well show you how to consolidate your delivery apps into one system so you can end tablet chaos, improve takeout operation, and ensure customers get their food fast, hot, and, most importantly, accurate. Without a centralized way to manage orders, mistakes pile up quickly, causing headaches for both staff and customers.

Delivery 195

Delivery Online Ordering POS Customer Service 195

Modern Restaurant Management

MARCH 22, 2023

As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time.

Back of House 449

Back of House Front of House Food Safety Kitchen Safety 449

Modern Restaurant Management

NOVEMBER 1, 2021

. "The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone. Vanderbilt University charges roughly $80,000 in tuition annually and still had to shut down its largest dining hall for dinner service.

Front of House 520

Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

AUGUST 24, 2022

With proper training and employee manuals in place, these roles do not need to be filled in-house. Customer Service. Co-sourcing Customer Service employees is extremely popular in the restaurant industry. These team members act as a virtual front desk for restaurants, taking reservations, takeout orders, etc.

Sourcing 450

Sourcing Social Media Front of House Customer Experience 450

Modern Restaurant Management

DECEMBER 2, 2022

As a manager, hiring an employee doesn’t mean your job is over. Typical insights for restaurant staff include customer satisfaction, number of tables served, turnover rate, and how many specials are being sold. Restaurant managers are always looking for new ways to make the day-to-day process of running their business easier.

Management 474

Management Management Point of Sale Front of House 474

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 558

Technology Tip Distribution Front of House Back of House 558

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. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

7 Shifts

OCTOBER 26, 2022

Most customers don't think twice about leaving a few dollars on the table or selecting a percentage on a tablet. Most customers don't think twice about leaving a few dollars on the table or selecting a percentage on a tablet. The practice of tipping is straightforward—money in exchange for work or a service.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

7 Shifts

DECEMBER 27, 2019

The turnover rate for quick service restaurants is 123% , which means that the number of team members who leave in one year outnumbers the average number of staff in the entire restaurant. Hasty hiring is at the root of the problem. Team culture and customer service also suffer. So what’s to blame for the high turnover?

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Goliath Consulting

SEPTEMBER 24, 2024

Hiring a consultant can be one of the smartest investments you make for your restaurant, whether you’re launching a new venture or looking to revitalize an existing one. From front-of-house service to kitchen operations, their recommendations are designed to enhance both customer experience and operational flow.

Hiring 195

Hiring Front of House Loyalty Program Email Marketing 195

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

MAY 7, 2020

This was the top craving identified in the sixth wave of the Consumer Coronavirus Behavior research conducted by TheCustomer, Brand Keys, the New York-based brand loyalty and customer engagement consultancy, and Suzy, the on-demand research software platform. The pink and blue horse illustration at the top of this article is not clickbait.

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

JANUARY 11, 2024

Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy. You often have young employees who go outside of their duties to make sure the restaurant is running smoothly and ensure each customer receives the best service possible.

Management 417

Management Management Back of House Customer Service 417

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. A drop in employee retention & difficulty in hiring. Clinton Anderson, CEO, Fourth Enterprises. Smart Bar USA Founder Barry Fieldman.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474