Squirrel Systems

MAY 22, 2020

Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies.

Take-out 52

Take-out Innovation Food Safety Kitchen Safety 52

Modern Restaurant Management

JUNE 16, 2022

Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. On top of that, nearly half of all restaurants offered delivery services during the pandemic. A Fearful Transition.

Online Ordering 187

Online Ordering Point of Sale Management Management 187

Open for Business

MAY 9, 2023

Third-party delivery is booming like never before. In 2020, third-party delivery exploded because it gave restaurants a vital revenue stream during the pandemic. But even now that guests have long since returned to on-premise dining, demand for delivery remains high and shows no signs of going anywhere. billion by 2027.

Delivery 78

Delivery 2023 Loyalty Program Customer Service 78

Modern Restaurant Management

OCTOBER 13, 2022

But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation. Recent surveys are showing the vast majority of Americans have been cutting back on dining out. Adopt In-House Technology to Improve Service and Reduce Errors.

Technology 179

Technology Loyalty Program Mobile Ordering Download 179

Modern Restaurant Management

FEBRUARY 16, 2022

Takeout is Taking Over. How quickly can third-party delivery groups get in and out of the food and beverage space? The community table still has it’s pull, especially for those walk-in patrons that don’t have time to make a reservation, but would prefer to take a seat indoors to enjoy their impromptu meal.

Design 222

Design Fine Dining Online Ordering Dine-in 222

7 Shifts

DECEMBER 16, 2020

Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”

FOH 284

FOH Back of House Front of House Point of Sale 284

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

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

Deliverect

JANUARY 18, 2021

2020 was a huge year for off-premise dining. For some that meant stepping up their already hot delivery game using the latest tech. Many had never thought about offering delivery as a channel before because it just wasn’t right for their brand of food and service. Why you might think your restaurant isn’t suitable for delivery.

Delivery 84

Delivery Back of House Fine Dining Customer Experience 84

7 Shifts

MARCH 3, 2021

This places kitchens at the center with and multiple spokes—from delivery to meal kits to virtual brands—all coming out of it. A restaurant evolution is happening before out eyes. Here's just some of the emerging trends and concepts to look out for. Even the finest of fine dining restaurants made a fast casual pivot.

Fast Casual 195

Fast Casual 2021 Back of House Casual 195

7 Shifts

OCTOBER 21, 2021

A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. Virtual restaurants, also known as ghost kitchens, cloud kitchens, or dark kitchens, are a relatively new concept that's growing alongside the delivery app market. Menu design.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

SEPTEMBER 23, 2020

Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. Whether fine-dining or fast casual, great service now revolves around the customer experience you bring to every interaction. Focus on Personalization. Prepare for Changing Conditions.

Customer Experience 239

Customer Experience Fast Casual Customer Service Mobile Ordering 239

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Modern Restaurant Management

JANUARY 15, 2021

Delivery and DIY. Given that many are not yet comfortable dining out, restaurant businesses are struggling to make ends meet. If you have not put in a takeout or delivery program, it's not too late. If you have not put in a takeout or delivery program, it's not too late. Rewards and Offers.

Loyalty Program 209

Loyalty Program Social Media Food Safety Fine Dining 209

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin?

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice.

Outdoor 201

Outdoor Fine Dining Dine-in FOH 201

Culinary Cues

APRIL 25, 2021

Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. This, of course services a great need in our stressed out, fast paced society – a need that is met with ever-increasing efficiency. Noise , but important.

Food 418

Food Fine Dining Café Customer Experience 418

Modern Restaurant Management

DECEMBER 16, 2021

Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. Service with a smile is not a thing of the past.

2022 188

2022 Hospitality Loyalty Program Point of Sale 188

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Following are some of the major restaurant trends to watch out for in 2022. Menu variety plays a substantial role in every dining experience.

2022 217

2022 Customer Service Online Ordering Website Management 217

Modern Restaurant Management

OCTOBER 12, 2020

They enhance the customer experience by ensuring that guests are comfortable, or even pleasantly surprised across their interactions with the establishment and with the curbside/delivery process. They adjusted to contactless delivery and other processes to assure guests that their takeout food and pizza was as risk-free as possible.

Customer Experience 214

Customer Experience Fine Dining Mobile Ordering Innovation 214

Modern Restaurant Management

DECEMBER 22, 2020

As operators begin to firm up plans for the new year, they should keep in mind the wants and needs of their guests and take the lessons they’ve learned this year to prep themselves for what’s next to drive future success. Personalized Dining is the Future. New Channels Will Continue to Emerge.

2021 188

2021 Fine Dining Online Ordering Travel 188

Modern Restaurant Management

MAY 11, 2020

." That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Dedicated Take-out Area for Staging. The pandemic has encouraged many restaurants who had not considered take-out to start offering it.

Fine Dining 244

Fine Dining Online Ordering Dine-in 2007 244

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. Read the first part, here. For the second part, click here.

2024 214

2024 Loyalty Program Cash Management Customer Experience 214

Focus POS

JUNE 2, 2020

to “How am I bringing my business out of this stronger than it was pre-COVID -19 ?” First and foremost is the strategic recalibration of quick service restaurant (QSR) and fine dining business models. But while total restaurant traffic in the United States has declined by 22%, digital and delivery orders have jumped by over 60%.

Technology 187

Technology Fine Dining Mobile Ordering Online Ordering 187

EATER

JUNE 5, 2020

Food delivery might be necessary for some during the pandemic, but when there’s a curfew involved, think twice before you click “order” Last night, a Caviar deliverer was arrested on the Upper West Side of Manhattan, about a half hour after the city’s 8 p.m. Photo: Tricky_Shark /Shutterstock. curfew went into effect.

Delivery 134

Delivery Ordering Transportation Food Order 134

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

Fast Casual 155

Fast Casual Front of House Fine Dining Mobile Ordering 155

7 Shifts

AUGUST 12, 2021

Restaurant email campaigns and newsletters enable you to reach out to both current and potential consumers. You can stand out from the rest if your messaging is well-crafted and relevant. In today's highly competitive environment, restaurant marketing requires precise, dependable, and complete consumer data. Email Marketing.

Marketing 397

Marketing Loyalty Program Email Marketing Social Media 397

Modern Restaurant Management

MAY 5, 2022

It’s expected to be a happy Mother’s Day for restaurants this year as nearly half of Americans plan to dine out or order food from local restaurants, according to new research from the National Restaurant Association. In addition, 18 percent of consumers plan to order takeout or delivery.

Fine Dining 166

Fine Dining Online Ordering Dine-in 2021 166

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. There are, of course, restaurants and there are restaurants. They are all part of my passion for the preparation and service of food.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

Modern Restaurant Management

MAY 7, 2021

We’ve been crayon pros for over 30 years, ever since we started partnering with the fast-growing casual dining restaurant chains of the 90s. Read on to learn more about crayons—the unsung heroes of casual dining. Crayons have an important role to play in giving families the feel-good dining experiences they crave.

Fast Casual 195

Fast Casual Fine Dining Casual Consumer Goods 195

Deliverect

MARCH 24, 2021

Everyone’s talking about the advantages of ghost kitchens – purpose-built production units, also known as dark kitchens or virtual kitchens, that use data to optimize for delivery. So let’s take a look at who might be thinking about starting a ghost kitchen. But are they the right model to start out with?

Food Truck 148

Food Truck Front of House Fine Dining Food Order 148

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. Let’s assume, for a moment, that we actually are all in this together.

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 195

2020 Loyalty Program Mobile Ordering Fast Casual 195

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. Your smartphone is your restaurant's media center.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Modern Restaurant Management

APRIL 20, 2023

Over the years, we’ve honed our collective design approach by testing and fine-tuning layout and operational requirements, equipment adjacencies and clearances, and the types of seating that work best for each location. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.

Back of House 167

Back of House Design Fine Dining Customer Experience 167

Restaurant Clicks

SEPTEMBER 30, 2021

You can get a direct flight from most airports, take in a baseball game (Cubs or White Sox?), The top restaurants, in my opinion, are the ones that offer more than just sushi rolls – that way, you can try out new things! Check them out and see which is the best fit for you. Best Sushi in Chicago.

Fine Dining 107

Fine Dining Reservations Dine-in Online Ordering 107

Restaurant Engine

DECEMBER 23, 2020

Keeping as much human contact out of the equation when it comes to ordering and payment is a great tip for 2021. You won’t be overcrowded, and it makes it easier for you to take care of your customers. #3: 3: Enhance Outdoor Dining. One good thing has come out of the pandemic, and that’s people spending more time outside.

2021 111

2021 Online Ordering Fine Dining Mobile Ordering 111