Modern Restaurant Management

MAY 18, 2021

But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a significant consumer appetite to do so. By August 2020, Americans reported ordering takeout 2.4

Delivery 166

Delivery Kitchen Safety Social Media Online Ordering 166

7 Shifts

MAY 25, 2020

Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Understand cleaning vs sanitizing ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Modern Restaurant Management

MARCH 30, 2020

Restaurants are scrambling to accommodate a new kind of market – the frenzied and fearful delivery customer. What does the delivery customer expect now? Delivery customers want restaurants to follow CDC guidelines (and be vocal about it!). Delivery customers want restaurants to communicate (well and often!)

Delivery 203

Delivery Food Safety Mobile Ordering Customer Experience 203

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

SEPTEMBER 16, 2020

Delivery, takeout and drive-thru. In RMS’ third consumer survey assessing US consumers’ attitudes toward dining , fielded Aug. 5-11 with 800 US respondents, one in three (36 percent) consumers reported using delivery, takeout and drive-thru “more or much more” vs. pre-pandemic. Chief among those habits?

Delivery 201

Delivery Loyalty Program Online Ordering Dine-in 201

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. The big chains and national brands may be more well equipped than independents to embrace the evolving industry, but independents can thrive with a bit of strategy. Embrace Digital Hospitality ??

2021 370

2021 Front of House Social Media Back of House 370

Modern Restaurant Management

DECEMBER 16, 2022

Contactless payments started as a safety precaution for many quick-service restaurants (QSRs) – allowing them to offer a curbside service that kept patrons out of the dining room. It’s a good way for restaurant owners to boost sales without raising prices, increasing capacity, or buying more equipment.

Customer Service 224

Customer Service Customer Experience Consumer Goods Food Safety 224

Deliverect

APRIL 1, 2020

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Restaurants today have only two options: they can stay open by offering online delivery and/or takeout, or close up shop and wait for the proverbial storm to pass.

Delivery 91

Delivery Food Online Ordering Food Safety 91

Modern Restaurant Management

JULY 26, 2021

The state of dining has transformed over the last year and a half and continues to rapidly evolve. According to NPD Group data, takeout and delivery orders have increased dramatically, with takeout jumping from 18 percent to 60 percent within the FSR segment from 2019 to 2020. In the U.S., In the U.S.,

Guest Recovery 201

Guest Recovery Mobile Ordering Kitchen Safety Consumer Goods 201

Modern Restaurant Management

MAY 23, 2023

For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game. But with the growth in off-premise dining comes extra pressure for businesses.

Customer Service 167

Customer Service Dietary Restrictions Delivery Online Ordering 167

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.

Food 188

Food Food Safety Front of House Fast Casual 188

Modern Restaurant Management

JUNE 8, 2020

” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Food safety sanitation procedures are more important than ever to combat the novel coronavirus. Implement COVID-19 Safety Protocols.

Food Safety 201

Food Safety Social Media Website Management Food Supply 201

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 222

Food Safety Recycling Restaurant Law Front of House 222

Modern Restaurant Management

MAY 16, 2022

According to the National Restaurant Association , the dining industry should generate $899 billion in revenues in 2022. Even with robust growth, the restaurant industry faces steep challenges right now, with labor shortages, higher inflation, challenges with home food and drink deliveries, and ongoing food and supply chain shortages.

Insurance 206

Insurance 2022 Food Safety Delivery 206

Modern Restaurant Management

MARCH 23, 2022

But each restaurant has its own needs depending on the kinds of food it provides. Let’s look at some different layouts that could improve your kitchen: An Island Layout – In an island configuration, all cooking equipment is found at the center of the kitchen, with countertops around the edge. Be Efficient.

Design 201

Design Kitchen Safety Equipment Fine Dining 201

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. One, the new normal will become the old normal, and a takeout- and delivery-first model will become the standard in the restaurant industry. Here are their responses. To read part one, click here.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Clover - Restaurants

APRIL 9, 2024

Reliable, quality food suppliers for restaurants are one of the few key components that a dining establishment must have to remain operational. They keep the kitchen stocked, help ensure quality products, and provide valuable support that allows you to focus on what you do best: creating a great dining experience for your customers.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

The Restaurant Times

APRIL 7, 2022

A fine dining restaurant in Gulf countries like Oman is a blend of delicacies and a bespoke experience. With its rich history and culture, the food on the Omani dinner table tells a tale of Arab royalty. It is thus, the right time for Omani restaurateurs—and upcoming restaurateurs—to own this bustling dining scene.

Fine Dining 52

Fine Dining Dine-in License Point of Sale 52

Goliath Consulting

JUNE 30, 2020

But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Open for Business

FEBRUARY 29, 2024

Draw on the experience of your team Your contractor, designer, engineer, architect, and kitchen equipment vendor will be your most valuable allies in getting all of your licenses, permits, inspections, and postings completed properly. Jennifer says, “It’s really important to understand that city agencies don’t communicate with each other.

License 78

License Certification Kitchen Safety Food Safety 78

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. Without these pricey anchors dragging down your profitability, you just might be able to focus on making food, and not making rent.

Front of House 201

Front of House Kitchen Safety Food Back of House 201

7 Shifts

SEPTEMBER 20, 2021

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. Here are a few examples of each: First-party delivery.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

SEPTEMBER 14, 2020

Even in states that now allow indoor dining with safety measures, many customers still have concerns that keep them away, perhaps because a significant percentage of this summer’s outbreaks are linked to bars and restaurants. Creating a Restaurant Reopening Playbook. Infection control should be part of your playbook.

Online Ordering 195

Online Ordering Kitchen Safety Food Safety Customer Experience 195

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

MARCH 24, 2020

Should I pivot my business model and start offering delivery? Many restaurants across the United States and Canada have been forced to shut their dining areas, and lockdown. But is delivery something you should pursue? But is delivery something you should pursue? Next, let’s take a look at the logistics of delivery.

Delivery 125

Delivery Point of Sale Online Ordering Insurance 125

Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Delivery of cold food leads to loss of customer.

Compost 206

Compost Sustainability Online Ordering Kitchen Safety 206

Modern Restaurant Management

APRIL 27, 2020

The guidance focuses on food safety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing. Each section includes a list of actionable items an operation should consider as it evaluates its safety procedures. Download the full guidance, here. Employee health.

Food Safety 231

Food Safety Document Guest Recovery Download 231

Modern Restaurant Management

AUGUST 14, 2020

The desire to eat out is greater than ever, and restaurants are reopening from coast to coast, with curbside pickup and delivery, new opportunistic outdoor dining areas, and other innovative approaches like drive-ins and carhop service. it is legal (or soon will be) to re-open dining rooms with reduced capacity.

Food Safety 214

Food Safety Customer Service Dine-in Innovation 214

Modern Restaurant Management

JANUARY 12, 2021

According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent. The question is, how can restaurants accomplish this on a consistent basis, especially with so many delivery channels in play?

Fast Casual 163

Fast Casual Food Safety Loyalty Program Customer Experience 163

Culinary Cues

MAY 5, 2020

A lack of trust will apply to everyone and every place as those once enthusiastic patrons give pause to any thought of dining out. but it will be your commitment to the safety of all involved that is the key to rebuilding a level of trust that will carry your operation through this tenuous time and on to an eventual renewal of prosperity.

Kitchen Safety 284

Kitchen Safety Food Safety Food Truck Communication 284

Modern Restaurant Management

OCTOBER 13, 2022

Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. Recent surveys are showing the vast majority of Americans have been cutting back on dining out.

Technology 179

Technology Loyalty Program Mobile Ordering Download 179

Modern Restaurant Management

AUGUST 12, 2020

Food costs are one of the highest costs for restaurants, ranging anywhere from 20 percent to 40 percent , according to point of sale system provider TouchBistro. Restaurant operators should take time to analyze their menu and determine where ingredients can be used across multiple dishes to better manage food costs. Revamping the Menu.

Food Safety 201

Food Safety Website Management Online Ordering Food Order 201

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 179

2022 Food Supply Back of House Kitchen Safety 179

Restaurant365

NOVEMBER 5, 2021

A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Modern Restaurant Management

DECEMBER 20, 2021

The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.

Mobile Ordering 226

Mobile Ordering Online Ordering Consumer Goods Customer Experience 226

Squirrel Systems

MARCH 8, 2024

From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created. Front-of-House Robots In the dining area, robots are being employed as servers and hosts. In some restaurants, robotic servers deliver food directly to the table, reducing wait times and improving efficiency.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

Modern Restaurant Management

MARCH 16, 2020

To help ensure the survival of these restaurants, many of which are family owned, the PR industry has banded together to create a campaign called "Dining Bonds." The dining bonds are being offered by participating restaurants across the country at a suggested savings of 25 percent when purchased. . "We're More than 2.45

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234