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

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 203

Front of House Kitchen Safety Food Back of House 203

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? Join the Marketplace ??

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. There are continued beliefs that automation and robotics will take away jobs, which is just a myth. fewer employees in the front-of-house and 6.2 fewer employees in the front-of-house and 6.2

2023 188

2023 Front of House Back of House 2022 188

Deliverect

APRIL 1, 2020

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. Online food delivery has been skyrocketing in the past few years, so many restaurants already have a solid delivery model in place. already pay upfront and online.

Delivery 91

Delivery Food Online Ordering Food Safety 91

Modern Restaurant Management

SEPTEMBER 14, 2022

– Team Bots’ It sounds like something out of a science fiction movie, right? . – Team Bots’ It sounds like something out of a science fiction movie, right? AI and ML are buzzwords and often sound out of reach of an average restaurateur. To get a receipt for your order, reply with Hi. What are AI and ML?

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Modern Restaurant Management

JANUARY 13, 2023

Just as the pandemic fueled digital transformation via no-contact delivery apps, QR code menus, and digital ordering, restaurants challenged by lack of staffing will likely turn to technology like Artificial Intelligence (AI) to alleviate pain points. Demand for Dining Out Isn’t Going Anywhere.

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Front of House Back of House Online Ordering Food Order 211

Modern Restaurant Management

JUNE 23, 2022

Taking orders at the counter and preparing quick meals were not necessarily perceived as stepping stones to better-paid careers with expanded responsibilities. The hi-tech workforce has expanded into factories, warehouses, ecommerce delivery fleets, and this article’s focus: quick serve restaurants. Fast forward to 2022.

Food 189

Food Food Safety Front of House Fast Casual 189

Modern Restaurant Management

APRIL 6, 2021

For the quick-serve (QSR) and Fast Casual industry, a re-examining of all operational processes is taking place at a rapid, yet reactive rate. Secondly, we re-conceptualized our model entirely, allowing us to more easily roll with the COVID punches and accelerate toward trends that were taking shape. Leaner and Meaner Buildouts.

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Fast Casual Casual Front of House Franchise 173

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. And according to Technomic, Inc.,

Front of House 230

Front of House Loyalty Program Back of House Training 230

Modern Restaurant Management

JANUARY 10, 2022

Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.

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Back of House 2022 BOH Front of House 208

Marketman

SEPTEMBER 1, 2019

Getting a restaurant off the ground takes money. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too. Prep your kitchen. Convection ovens.

Equipment 66

Equipment Front of House Back of House Food 66

Modern Restaurant Management

OCTOBER 28, 2021

Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. However, many potential customers are still not comfortable with the idea of the dining out experience. Another issue facing restaurants is the behavior of consumers with regard to food delivery.

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Front of House Back of House Customer Experience Advertising 175

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

Lavu

FEBRUARY 14, 2024

In addition, it helps bartenders speed up their services and have customers spend less time while checking out. Running a Bar: 7 Key Features You Need to Become The Best Bar POS System in 2024 In the bustling world of hospitality, the backbone of a bar’s success lies in its operational efficiency and customer satisfaction.

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POS Bar Point of Sale Front of House 164

Modern Restaurant Management

JUNE 15, 2021

Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Similarly, third-party delivery services such as DoorDash and Uber Eats, which each reportedly doubled their business last year, rely on restaurant digital menus.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Modern Restaurant Management

NOVEMBER 12, 2020

To combat these problems, many European countries, as well as China, India, the Middle East and other regions of the world, have been leveraging “virtual kitchens,” delivery-only concepts with no physical dine-in space, for years. The devastating effects of restaurants during COVID-19 cannot be understated.

Food Truck 203

Food Truck 2030 Front of House 2025 203

Modern Restaurant Management

JUNE 21, 2021

Mobile order and pay takes care of a lot of the admin side of a shift. From taking orders at tables, processing payments or taking telephone orders for takeaway. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. Reduce Wait Times.

Mobile Ordering 186

Mobile Ordering Ordering Front of House Guest Recovery 186

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 180

2022 Food Supply Back of House Kitchen Safety 180

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 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Restaurant365

JUNE 17, 2022

Apps are more intuitive than ever, websites are smarter and technology can help hiring and retention, delivery and operations. There’s also software for robots that takes them beyond the factory settings. If the restaurant not busy, the robot will sit by the front door waiting for the next customer to come into the restaurant.

Technology 78

Technology Front of House Back of House Mobile Ordering 78

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. Lavu CEO Saleem S.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

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. They allow businesses to avoid front-of-house overheads, reducing costs while increasing revenue by reaching new off-premise customers.

Food Truck 148

Food Truck Front of House Fine Dining Food Order 148

Modern Restaurant Management

DECEMBER 1, 2021

When it comes to equipment that helps your restaurant run more efficiently, you’ve probably encountered phrases like “add this to your technology stack” or “these solutions will help simplify your restaurant.” Front-of-House. Henry is ready to order some dinner. Contactless Technology.

Technology 203

Technology Front of House Back of House Point of Sale 203

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 223

Food Safety Recycling Restaurant Law Front of House 223

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Front of House Back of House Restaurant Law Food Safety 199

Marketman

SEPTEMBER 1, 2019

Getting a restaurant off the ground takes money. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too. Prep your kitchen. Convection ovens.

Equipment 40

Equipment Front of House Back of House Food 40

EATER

SEPTEMBER 11, 2023

Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. The wind was up, and the power was out. It looked like a tornado came out of Kaua‘ula Valley and picked up the flames and threw them over the highway,” he says. “I That afternoon, his dad called: The fire was not contained.

Food Truck 124

Food Truck Front of House Back of House Government 124

Modern Restaurant Management

SEPTEMBER 1, 2020

With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience. In this new environment, take steps to: Elevate your servers to guides. Yes, ordering and payment is important. Make Staff Training a Priority.

Hospitality 230

Hospitality Ordering Front of House Customer Experience 230

Focus POS

DECEMBER 11, 2019

Excellent service in-house and out-of-house. A KDS streamlines communication between front and back of house to ensure timely and accurate order prep. Online and mobile ordering adds value and convenience to the customer journey— 40% of customers prefer to order online for quick pickup and delivery.

Customer Experience 136

Customer Experience 2020 Loyalty Program Fast Casual 136

Restaurant365

OCTOBER 8, 2021

As food delivery boomed, and on-and-off capacity restrictions changed indoor dining, the ghost kitchen business model became more widespread. This kind of restaurant serves customers solely through online orders and delivery. With delivery businesses, the limiting factor is kitchen throughput. Let’s dive into the details.

Front of House 78

Front of House Back of House Website Management Delivery 78

Ken Burgin

MARCH 1, 2020

News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. It’s also time to take urgent management action to protect your profitability. These areas are often full of clutter – take a hard look.

Front of House 155

Front of House Back of House Uniforms Customer Service 155

Open for Business

FEBRUARY 29, 2024

The experts that you’ve hired to help you — specifically your designer, architect, and contractor — will help you get through everything, but you’ll need to be an active part of the process and take on responsibility as well.

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License Certification Kitchen Safety Food Safety 78

Deliverect

JUNE 10, 2020

They house virtual restaurants which have no storefront and offer a menu of items only available for delivery via digital ordering platforms. You may have ordered from a virtual restaurant housed in a ghost kitchen without even knowing it. Cloud kitchens and COVID-19. billion by 2026 , four times larger than it was in 2018.

Front of House 123

Front of House Email Marketing Back of House Online Ordering 123

Modern Restaurant Management

JULY 21, 2020

However, it’s equally important to also take a long-term strategic approach to the Coronavirus. Automate to Capture the Upside of Curbside Pickup and Delivery. That means curbside pick-up and delivery options will continue to be essential and provide a solid business continuity plan as occupancy rules may shift.

Kitchen Safety 186

Kitchen Safety Food Safety Front of House Technology 186