Modern Restaurant Management

MARCH 22, 2022

The food and beverage industry is no stranger to new technologies, especially in the past couple of years with the boom of online ordering apps and QR code technology. For example, the rise of ordering and delivery apps was due to consumers staying indoors to abide by social distancing rules. Food Delivery and Service Robots.

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The Restaurant Times

FEBRUARY 19, 2022

You can look forward to enjoying a sumptuous escapade at this venue, which has been meticulously designed. Fine dining is an all-encompassing experience that includes elegant and sophisticated services as well as the highest-quality food. Waiters and waitresses are expected to be given gratuities or tips by patrons. .

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SpotOn

MARCH 19, 2024

In 2023, SpotOn debuted both Seat & Send , a first-of-its-kind waitlist feature, and a suite of new, maximally flexible hardware to help keep its clients competitive in an industry facing rising food and labor costs with already razor-thin margins. The three new devices, a 15.6” ” Station, 10” Station, and 6.5”

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7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. Third-party platforms keep this data from you.

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Modern Restaurant Management

FEBRUARY 4, 2022

Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Delivery Options.

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Modern Restaurant Management

JANUARY 23, 2024

It’s definitely a big and bold move to make for any brand, but with full faith in their new direction, I’m sure they will see success. Big changes are happening in modernization, innovation, food technology, and more, and if you’re not adapting, you simply won’t make it. Were you surprised?

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7 Shifts

SEPTEMBER 20, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. 7shifts Restaurant Scheduling Software.

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Modern Restaurant Management

FEBRUARY 10, 2020

Restaurateurs put great passion into their food, their concept, and their decor. But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. Your logo design is the visual symbol that will represent your restaurant to the world. That’s staggering.

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7 Shifts

MARCH 11, 2020

Read on to discover common restaurant opening expenses you will definitely encounter, and unexpected restaurant opening costs that you may encounter on your journey to restaurateurship. things like interior design and a paint job, you’ll need to hire licensed contractors to execute your ideas safely. While you can D.I.Y.

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7 Shifts

FEBRUARY 5, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs. My life has definitely gotten more organized and easier,” he says.

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Modern Restaurant Management

NOVEMBER 13, 2023

99 cents, and are added to orders that exceed a minimum cost. By instituting these fees, point-of-sale companies are undermining restaurant profits every time a customer places an online order. Unfortunately, these fees discourage customers from ordering in the first place. Have you looked at ordering food online lately?

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Culinary Cues

FEBRUARY 22, 2021

Of, course the food must be tasty and appealing at some level and above all else – consistent. How convenient you might ask: we barely need to slow down our cars and roll down the window when our food arrives – that’s convenience. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

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Restaurant Engine

JANUARY 24, 2024

You definitely don’t want to replace your stars (high profit, popular dishes) or your plow-horses (low profit, popular dishes). Test this over time and see if adding beautiful photography encourages people to order your highlighted items more often. You are gently manipulating people into ordering your highest-profit margin items.

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Embrace the Suck

JUNE 18, 2021

With a never-ending list of things to be done and decisions to be made, one of the greatest challenges we all face as business owners is knowing which of the many things on our plate we should prioritize in order to move our business forward and achieve our goals faster. They are definitely thriving as opposed to just surviving.

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EATER

MARCH 19, 2024

Chefs sometimes call these “modern” takes on brasseries and bistros, largely because they diverge from the traditional French definitions. But mostly they are operating firmly within the French culinary tradition, and usually with design to match. French food, by virtue of its history, is familiar.

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Apicbase

APRIL 18, 2024

This snapshot helps you prevent overstocking and reduce food costs. For large food service operations with 100s of units, a 1% reduction in food costs alone could already lead to several hundred thousands of euros in additional gross profit. These actionable insights are critical to minimising food waste.

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Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. However, food and service will always be at the heart of hospitality. Home Meal Replacement food choices, primarily from supermarkets, will continue to be a major growth category. Supermarkets will continue to grow their ‘food court offer.’ (E.g.

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EATER

JANUARY 12, 2024

The New Savant’s Ingrid Nilsen has built her brand on food memories and self-taught perfumery skills. In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. I’m heavily influenced by food and beverage when it comes to designing scents.

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7 Shifts

MAY 15, 2023

We don't want to constantly be churning and turning people over just like it is, it's designed that way in fine dining where you're supposed to have this constant influx of, for lack of a better term, naive, indoctrinated young men usually. No one's coming to your table to take your order, to talk to you.

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Restaurant Engine

DECEMBER 13, 2023

With rising food costs from inflation and your need to stay on top of your revenue, it’s never been more important to fine-tune all of your costs. This “forces” people into the items you want them to order because they are profitable. For example, for every order of fries that asks for a side of ranch, you want to charge for it.

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The Rail

DECEMBER 20, 2023

Any thoughtful discussion surrounding artificial intelligence needs to begin with a definition , so here goes: “Artificial intelligence is the simulation of human intelligence processes by machines, especially computer systems. Just look at the success of themed restaurants that focus on guest entertainment.

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Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge.

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Perfect Daily Grind

JUNE 29, 2022

For coffee shops and other hospitality businesses, a rush is when a large number of customers order over a short period of time. She explains that baristas take orders at the register, online, over the phone, through delivery apps, and at the drive-thru. Daniel Murphy is the founder and CEO of Black Fox Coffee in Brooklyn, New York.

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Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. It was definitely a learning experience for myself and the rest of the team as we banded together to turn this hectic situation into a positive one. Chef Patrick Keefe – Culinary Director, Legal Sea Foods. Chef Patel.

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Ken Burgin

JUNE 14, 2020

And word of mouth can also be negative – ‘OMG did you hear that place got a food poisoning fine, and they’ve been underpaying their chefs!’. Design is the first – does your place look wonderful, or quirky, or unusual? Or a place with a visible kitchen, and chefs flaming food and calling orders.

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EATER

OCTOBER 3, 2023

Food was always served over the left shoulder, but how was I to know? Chicken” has transcended food to achieve a kind of inert neutrality. Chickens were peasant food in 11th-century England. Chicken” has transcended food to achieve a kind of inert neutrality. Servers were not the only ones to whom I mumbled apologies.

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Modern Restaurant Management

AUGUST 5, 2022

As QSRs offer a variety of fast-food ranging from burgers to sandwiches, consumers are preferring the same. From the last few years, growing conscious regarding eating plant-based food is reshaping the QSR industry. This has led to QSRs introducing and launching a range of plant-based or vegan foods.

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Deliverect

FEBRUARY 20, 2020

Don’t forget to download our practical checklist for getting started with food delivery! #1 Even though online delivery restaurants have a greater reach than their brick-and-mortar counterparts, it’s still important to consider the needs of your target audience in order to ensure a consistent inflow of orders.

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Restaurant Clicks

OCTOBER 26, 2021

Mandolin Aegean Bistro serves incredible Greek and Turkish cuisine in a repurposed vintage 1930s-era house that’s over on Northeast 2nd avenue, just north of the Miami Design District shopping mall. After that, I would definitely go for the absolutely incredible coq au vin. Order Online. Order Online. Make a Reservation.

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Ken Burgin

AUGUST 3, 2021

There are good explanations of the food and beverages. It’s easy to get food for my dietary needs eg vegetarian, vegan, gluten free – doesn’t feel like the choice is very limited. It’s easy to order online for delivery or pickup – menu on familiar ordering platforms, easy to understand. Never frustrating.

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EATER

JUNE 9, 2023

Especially if you’re hearing about events through social media, “always, always, always check on the food” by reading reviews, Ritzy Bitz says. Accordingly, attendees should remember to stay hydrated and bring a designated driver, Gross suggests. Definitely walk up and be like, ‘You were incredible. Tipping is non-negotiable.

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Entertainment Definition Social Media Take-out 89

Restaurant Engine

MAY 12, 2021

You are only dealing with online food orders that customers place through your website, mobile app, or an online food aggregator like Door Dash or Grubhub. And you only need to hire the staff you need to make and package the food. First, you need to figure out how you’ll get your food to your customers.

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Restaurant Clicks

OCTOBER 23, 2021

With that comes good food from people interested in making their mark on the city’s history. Order Online. I’ve visited mainly for lunch, where I enjoyed a watermelon and feta cheese starter – definitely a good choice for that summer. San Francisco is one of the most recognized cities in the world, and with good reason.

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Restaurant Clicks

NOVEMBER 9, 2021

Whatever way you want to enjoy your sushi, Miami definitely has an adoption for everyone. Now, the contemporary design and greenery accents provide the perfect comforting setting to enjoy some high-quality sushi. Order Online. If you need a meal at home, you can order takeout from their website instead of visiting in person.

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Modern Restaurant Management

SEPTEMBER 18, 2020

Additionally, plant-based and immunity-boosting foods, sanitation and outdoor dining has accelerated to an all time high. Nourishment will need to be more nutritious, and food consumption will need to be more functionally driven. Nourishment will need to be more nutritious, and food consumption will need to be more functionally driven.

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ChowNow

JANUARY 17, 2020

This is why branded, commission-free online ordering will be instrumental as you open your doors. . These apps usually don’t require any upfront investment, but instead take considerable—sometimes even ruinous—commissions on every order. Instead, you should get your restaurant your own branded, commission-free online ordering system.

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Modern Restaurant Management

JANUARY 13, 2023

” Slice Factory is now offering a $5 meal that includes a jumbo slice and soft drink in order to provide guests with a more affordable and discounted meal. This promotion is just one way Slice Factory exemplifies food and family being at the heart of the brand. Each slice is 14 inches, or about the length of your forearm!”

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