Modern Restaurant Management

MARCH 3, 2023

" Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal." million by the end of 2023.

2023 199

2023 2022 Consumer Goods Point of Sale 199

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. In the strictest sense of the term, a ghost kitchen is an off-premise facility for the preparation of food for delivery. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Modern Restaurant Management

AUGUST 31, 2021

As of June 2021, 39 states and the District of Columbia had reopened to 100-percent indoor dining capacity; 11 states and Puerto Rico are open at varying capacities ranging from 50 to 80 percent. Technology, Outdoor Dining, and Alcohol To-Go Are Here to Stay. Labor and Food Costs Remain Top Challenges. The Threat of Delta.

2021 178

2021 Beverage Leadership Food Order 178

Restaurant365

MAY 7, 2021

And while this is good news, most restaurant operators are having trouble staffing their restaurants to meet the rising demand for on-site dining. Employee retention and recruitment have long been a challenge in the restaurant industry. Recruitment has long been a challenge in the restaurant industry. million jobs.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

Apicbase

FEBRUARY 29, 2024

71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. At first glance, some stats might seem to contradict each other. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. The rise of off-premise dining. ” In fact, P.F.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Modern Restaurant Management

MARCH 18, 2020

” The Association proposed three separate categories of protection for industry restaurants and employees: directed/targeted financial relief; loans/insurance options for impacted small businesses; and tax measures. 35 billion for Community Development Block Grants for Disaster Relief (CDBG- DR) assistance.

Insurance 162

Insurance Employee Relations 2002 2001 162

Black Box Intelligence

NOVEMBER 1, 2021

Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 Not only is turnover rising for all employees, the percentage of new hires that leave the company within the first 90 days of employment is also increasing. October 27, 2021. Check has grown at 5.0%

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Ghost Kitchens.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Future Food

APRIL 20, 2022

Food and hospitality services provide an opportunity to support relatable or ‘normal’ daily interactions, offering 3-5 critical daily touchpoints that elevate the standard of the workplace village experience through modern design and the provision of food and hospitality that supports wellness.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Modern Restaurant Management

JULY 27, 2020

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect. YEA reflects data from millions of local businesses and tens of millions of users on Yelp’s platform measuring U.S. “As U.S.

Franchise 151

Franchise Franchising Mobile Ordering Kitchen Safety 151

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

The Restaurant Times

AUGUST 5, 2022

Employee retention is the capacity of an organization to retain its staff. Retaining employees is a complex process, and it requires ongoing efforts. So, just like any other organization, you must retain high-performing restaurant employees to stay in the industry in the long run. Let’s discuss. . One million of the 4.5

Hiring 52

Hiring 2022 Recruiting Employee Relations 52

The Restaurant Times

MARCH 13, 2023

Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. However, here are some of the top positions in the back-of-house that you’ll need to recruit for: Kitchen Manager: Ensures other BoH staff carry out their responsibilities and follow protocols.

Back of House 52

Back of House BOH Front of House FOH 52

Black Box Intelligence

SEPTEMBER 21, 2021

Fine dining, upscale, casual family dining and casual dining restaurants fall under this category. They typically offer counter service, and drive-through and/or delivery services are common as well. Family dining restaurants. Family dining restaurants have average guest checks below $15. Fine dining.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

2020 167

2020 Influencer Point of Sale Food Safety 167

The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The diverse nature of the job requires a restaurant manager to have a learning mindset and share new insights with the management and employees. . Managing Finance . Source: MBB Management.

Operations 52

Operations Management Management Front of House 52

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. We look forward to what the next 40 years will bring as we continue to lead the way in our communities.”

Food 164

Food Tip Distribution Guest Recovery Food Safety 164

Restaurant365

JUNE 17, 2020

Whether you are slowly scaling up operations again or moving from takeout and delivery only to limited dine-in, it is more important than ever to stay on top of your labor and payroll cost. Your payroll is the process of calculating and distributing wages to your employees. Employee insurance. Employee benefits.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Restaurant365

JULY 29, 2021

However, many CFOs are still facing uncertainty, particularly from pandemic-related complications that are still challenging operations and restaurant profitability. The restaurant industry saw new trends like: Increased sales for take-out and delivery. Changes in restaurant layout to minimize indoor dining rooms.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

Modern Restaurant Management

JUNE 8, 2020

… “Our focus will now shift toward achieving similar bipartisan results in the Senate because enacting these PPP changes will help restaurants get the relief they need to get employees back to work and the industry on the path to recovery.” PPP Goes Flexible. President Trump signed H.R.7010 Free Reopening Kits.

Guest Recovery 136

Guest Recovery Food Safety Employee Relations Mobile Ordering 136

Black Box Intelligence

OCTOBER 25, 2021

Pandemic-related issues continue to be the dominant factors driving restaurant customer satisfaction trends. The largest increase in “short-staffed” mentions was in family dining versus the beginning of the year; mentions are running about 30% higher than the industry overall in Q3 to date. the week of Labor Day.?

Customer Service 52

Customer Service Point of Sale Employee Relations Customer Experience 52

Cheetah

OCTOBER 6, 2020

To survive, restaurants were forced to pivot to takeout and deliveries. Two months later, in May, a reopening plan was announced that would allow restaurants to reopen dining rooms with modifications. Sales of Alcoholic Beverages To Go: ABC has suspended enforcement on several restrictions related to sales of alcoholic beverages To-Go.

Restaurant Law 60

Restaurant Law Employee Relations Food Supply Government 60

Modern Restaurant Management

MARCH 16, 2020

How Coronavirus Affected Dining Behavior. Rakuten Ready surveyed over 100 customers to measure how behaviors around dining have or are anticipated to change. Among the highlights: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors. Some Placer.ai Chick-fil-A led the way with 11.9

Mobile Ordering 105

Mobile Ordering Online Ordering Point of Sale POS 105

EATER

MAY 20, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : For weeks, the Trump administration delayed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC.

Kitchen Safety 102

Kitchen Safety Food Safety Food Supply Healthcare 102

EATER

MAY 14, 2020

Safety First is the start of a new social contract between everyone who works in and dines at America’s restaurants, which will be most important during the time between reopening and a wide-spread vaccine,” James Beard Foundation CEO Clare Reichenbach said in a press release. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Modern Restaurant Management

JANUARY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report. An Uncertain Start to 2020? percent in 2018).

2020 95

2020 Point of Sale Online Ordering Consumer Goods 95

Modern Restaurant Management

FEBRUARY 4, 2020

” Prior to joining Boston Market, Wyatt served as Operations Partner/Vice President of Operations for Panera Bread, where he was responsible for all aspects of operations, including retail, marketing, recruiting, catering, facilities and bakery at more than 40 cafes in Pennsylvania, Delaware and New Jersey. The foundation is here.

Online Ordering 110

Online Ordering Hospitality Leadership Design 110

The Restaurant Times

FEBRUARY 18, 2022

You can take help from recruiting agencies, professional networking sites, post an advertisement or conduct mouth advertising to hire a desired candidate. As the US restaurant industry grows, rush hours are expected to get busier. A night chef is one of the core members of the team. . While it looks easy, it is a daunting task.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The documentary is available on-demand exclusively on Hulu.

Allergens 121

Allergens Kitchen Safety Guest Recovery Customer Service 121

Modern Restaurant Management

SEPTEMBER 15, 2020

The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. “We’re both humbled and lucky to support our amazing customers during this critical time.

Fast Casual 135

Fast Casual Casual Menu Mobile Ordering 135

Apicbase

JUNE 16, 2023

How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance. This is especially true for large-scale foodservice operations and scaling restaurant businesses. That’s the theory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 30, 2020

What’s fun for an owner or manager might be less so for an employee, and the last thing you should want is for resentment to grow among your staff. All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. Clarify Employee Individual Roles. Specify Long-Term Company Goals.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

EATER

JULY 6, 2022

Former apprentices and employees say they faced working conditions they considered unsafe, while numerous former livestock employees describe what they view as unnecessary animal suffering within Stone Barns’ holistic land management system. We really are helping the restaurant and farm staff try to capture the cow.”

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

FEBRUARY 14, 2020

A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details. Funds will be raised for the Foundation via system-wide events, online donations, and promotions such as the “Game On Burger.”

Back of House 114

Back of House Hotels Leadership Design 114

Apicbase

APRIL 20, 2022

Verify that both customers and employees understand your brand concept. Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. However, like every business model, it has a few drawbacks you should consider. How To Franchise A Restaurant?

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

JANUARY 17, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Curry Up Now Secures Investment. In 2020 alone, Curry Up Now anticipates opening 12 locations across the country.

Franchise 113

Franchise Franchising Fast Casual Leadership 113