Modern Restaurant Management

FEBRUARY 5, 2025

MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. Takeout Holds Steady, Delivery Slumps Delivery orders dropped 9 percent, while dine-in traffic fell 20 percent. Is Delivery Worth the Dollars? Vegas Jackpot, New Orleans Next?

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2024 Food Order Delivery Sports 309

Modern Restaurant Management

MARCH 11, 2025

Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

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 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. The old maxim to “under promise and over deliver” is relevant to the hospitality industry. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management.

Front of House 545

Front of House Kitchen Safety Customer Service Point of Sale 545

Modern Restaurant Management

DECEMBER 18, 2024

We'll see the continued shift of leveraging AI to help with other commodity tasks to free up humans to have more time to give customers higher-quality hospitality. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

OCTOBER 8, 2021

For the hospitality industry, the last 18 months have been very challenging. Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. For restaurant owners, it’s delivery dine and dash.

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Mobile Ordering Online Ordering Front of House Customer Service 499

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

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.

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Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

JUNE 27, 2025

Quick-service restaurants maintain a steady customer satisfaction score of 79 (on a 100 point scale), while full-service restaurants — despite slipping 2 percent to 82 — remain one of the highest-rated industries in the Index, according to the American Customer Satisfaction Index (ACSI®) Restaurant and Food Delivery Study 2025.

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Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

APRIL 29, 2020

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. How did you get the idea to contribute your food to hospitals?

Social Media 474

Social Media Front of House Back of House Fast Casual 474

Modern Restaurant Management

JUNE 23, 2020

The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. And this will take some time.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

JANUARY 19, 2021

First, identify a gap in the market—often using a delivery system’s regional data to see which cravings went unsatisfied. Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. Welcome to the age of virtual restaurants. New idea, online menu, real food.

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Front of House Online Ordering Food Order Small Business 530

Modern Restaurant Management

JUNE 21, 2021

One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. In addition, due to staff not having to be involved in the ordering and payment process, their focus is shifted to quick delivery of orders to maximize sales. Reduce Wait Times.

Mobile Ordering 466

Mobile Ordering Ordering Front of House Guest Recovery 466

Modern Restaurant Management

SEPTEMBER 14, 2022

Competition : The pandemic significantly affected the restaurant and hospitality industries. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Dealing with AI can be understood through video games.

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Front of House Mobile Ordering Loyalty Program Back of House 528

7 Shifts

JUNE 20, 2022

A ghost kitchen (also known as a delivery-only restaurant, cloud kitchen, or dark kitchen) is a restaurant that is solely focused on cooking to-go meals. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

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Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

APRIL 14, 2020

With grocery store shelves barely stocked, you can (and should) successfully add grocery items to your delivery, take out, or drive thru menus. Add notifications on your website, delivery service sites, and social media platforms. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

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.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

ChowNow

MARCH 14, 2025

Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued. What is Restaurant Operations Management? Restaurant operations management is the art and science of keeping a restaurant running smoothly, creating order in a naturally chaotic environment.

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Operations Management Management Front of House 195

Modern Restaurant Management

MAY 20, 2021

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. As dining turned to off premise, remaining staff were focused on packaging and expediting to-go and delivery orders. Roles shifted too.

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Technology Front of House Back of House Healthcare 474

Modern Restaurant Management

MAY 22, 2020

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. In addition to delivery and takeout, an ice cream shop and a bar and grill in Kane County, IL both implemented out-of-the-box solutions to serve their customers during the current pandemic.

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Front of House Customer Service Delivery 2003 408

Modern Restaurant Management

APRIL 20, 2020

Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. In just over a week, the program has already sent more than 20,000 meals to 145 hospitals across the country. This edition of MRM News Bites features ezCater, S?mrus,

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

Modern Restaurant Management

NOVEMBER 1, 2021

is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay.

Front of House 520

Front of House Fast Casual Dine-in POS 520

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 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

AUGUST 5, 2020

in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution. In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

APRIL 29, 2021

” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. Two-thirds of new hires signing up for DailyPay.

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Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JUNE 26, 2020

One of the first groups of businesses to shutter was the food, restaurant and hospitality industry – an industry that relies on daily revenue from its patrons, those of which were now being mandated to quarantine and reside in their homes. Immediately, many restaurants pivoted their business model to adapt to this change.

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Bar Front of House 2020 Back of House 450

Modern Restaurant Management

MAY 7, 2020

COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. Shifting Delivery and Dine-In Experiences. Once they open their doors, restaurants will need to continue to offer direct, contactless and safe delivery and takeout options for guests who are either unwilling or unable to eat on-site.

Food Safety 480

Food Safety Mobile Ordering Front of House Seating 480

ChowNow

MARCH 20, 2025

Whether theyre grabbing takeout, dining in, or ordering delivery, diners dont have patience for long waits or clunky systems. With the average American growing impatient after just 29 minutes of waiting for their food delivery, operators need to move quickly. But it doesnt have to be this way. The result?

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Operations Online Ordering Customer Service Mobile Ordering 195

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

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 450

2022 Food Supply Back of House Kitchen Safety 450

QSR Automations

JANUARY 16, 2025

They provide guests a first impression of your restaurant; it’s where hosts greet guests, check-in reservations, provide quotes for the waitlist, rotate sections to avoid overworking serv ers , pace seating to avoid overwhelming the kitchen, and direct off – premise s guests and delivery drivers to pick up their orders.

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Front of House Operations Back of House Reservations 52

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. During the pandemic – those operators who have been able to convert their operations to take out, curb side, or delivery using third party providers like GrubHub and Uber Eats have hit the nail on the head.

2022 480

2022 Food Truck Front of House Point of Sale 480

Modern Restaurant Management

SEPTEMBER 21, 2020

After speaking with restaurant owners and operators, we realized we needed to expand our product offering beyond just helping manage their front-of-house better with Yelp Waitlist and Yelp Reservations. Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine.

Front of House 488

Front of House 2009 Reservations Website Management 488

Goliath Consulting

JUNE 30, 2020

New delivery systems are likely to be implemented so that food can be delivered in a faster, more convenient and more hygienic way, like drones and autonomous vehicles launched in some restaurants in California (4). And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

Kitchen Safety 349

Kitchen Safety Food Safety Front of House Back of House 349

Modern Restaurant Management

APRIL 20, 2020

This includes expanded take-out/delivery options. The restaurants still operating are the ones making their popular menu items accessible to customers, while customers are also more inclined to order takeout and delivery right now to support the industry. Staffing has always been a top-of-mind issue for the restaurant industry.

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Customer Service Training Front of House Dine-in 459