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– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.
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?
slow food delivery) to FOH staff subtly undermining the establishment's reputation, Birke explains, "Commiserating with customers about prior negative experiences can help bond the server with their table, but at the same time, it can impact perception of the establishment." Conflict resolution is part art, part science. "Today,
Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. Between online reservations, third-party delivery apps, and direct ordering from your website, digital interactions often happen before a guest ever steps through your doors.
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.
From small towns to bigger cities, you’ll find spots that have been serving for years alongside newer places gaining attention. Each one has built a solid reputation for serving food people keep coming back for. Mississippi has a strong barbecue scene rooted in tradition and local pride.
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.
B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?
For restaurants offering takeout, delivery, or pre-packaged goods, packaging can be a major contributor to waste and carbon emissions. From takeout containers and cups to delivery bags and condiment holders, every item represents your brand. Lightweight materials mean lower shipping costs for delivery.
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.
By Lisa Jennings on Jun. 27, 2025 Facebook Twitter LinkedIn Jeff's Bagel Run has 15 units open, expecting to reach 30 by the end of the year. Photo courtesy of Jeff's Bagel Run. Jeff Perera jokes that his bagel chain is the result of a love story. “I I made a bagel for my wife, because she asked me to,” he said. She’s on time.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day.
If you want to increase order volume for your restaurant, focusing on online takeout and delivery is key. For example, instead of just listing Cheeseburger, try: Juicy, char-grilled beef patty topped with melted cheddar, crisp lettuce, and house-made sauce, served on a toasted brioche bun.
82% of consumers said they plan on ordering delivery from a restaurant if they can afford it, while 51% say ordering takeout from a restaurant is essential to their lifestyle. 95% of restaurant operators say guests are more value-conscious, while 61% of customers say loyalty offerings are an important when choosing a restaurant for delivery.
In today’s fast-paced dining environment, quick-service restaurants are under pressure to serve more customers in less time—without sacrificing quality. Perfect for serving more guests with fewer staff. Integrated Systems : Syncing POS, kitchen tools, and delivery platforms eliminates errors and speeds up operations. The impact?
Historically, cash registers in restaurants served one purpose. POS systems are where you place food and drink orders and send them to the back of the house. POS systems are where you place food and drink orders and send them to the back of the house. They managed customer payment and provided change when needed.
This ensures staff always have the right details at their fingertips, minimizing the chance of serving a dish with undisclosed allergens. These warnings also appear on the kitchen display system (KDS), keeping both front-of-house and kitchen teams informed. Real-time inventory tracking is another key advantage.
Integration-Friendly: Easily connects with delivery platforms, accounting tools, and loyalty programs. These systems automatically sync orders between the front-of-house and kitchen, cutting down on wait times and miscommunication. Data Insights: Real-time data helps optimize staffing, menu adjustments, and inventory.
From hand-tossed dough to house-made sauces, thoughtfully sourced toppings, to the perfect bake, your product is the fastest way to inform customers that you know what you’re doing. And we’re not talking about sausage and mushrooms. At IndoorMedia, we love pizza and are privileged to support pizza restaurants nationwide.
Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.
– Jackie Abril-Carlile, Auguste Escoffier School of Culinary Arts Culinary Instructo r and Executive chef and general manager at North Mountain Brewing Everything Has Changed At the onset of COVID, most fast casual restaurants went from primarily dine-in business to mostly takeout and delivery models.
In the fast-paced world of food service, every second counts. Long wait times can lead to frustrated customers and lost revenue. That’s where the right POS features make a real difference. Modern point-of-sale systems go beyond order processing—they streamline operations, reduce bottlenecks, and improve table turnover. Ease of Implementation in U.S.
Fine-tune your serving style What happens after a guest scans a QR code and places their order? What started as a simple way to swap paper menus with contactless ordering during COVID quickly evolved into an operational solution to battle staff shortages and improve efficiency. Those are numbers that add up to better profits in the long haul.
Running a successful restaurant in 2025 isnt just about serving great food and offering good serviceit also requires the right technology behind the scenes. Kitchen Display Systems (KDS) : Streamline communication between front-of-house and kitchen staff. Want to run your restaurant more smoothly and save time?
Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
Effective communication between front-of-house and kitchen staff is essential for smooth restaurant operations. POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Automatic order routing: Sends orders to the correct kitchen stations (e.g.,
Another is the total labor cost percentage, which is not just about wages but also other things such as the management, service delivery, and many others. Running a restaurant is tough, and as the owner or manager of a restaurant, you want to use every tool available to you. Some restaurant managers also measure performance per pay.
Meanwhile, Quick Service may see a smaller dip due to takeout and delivery demand. This timeline serves as a comprehensive review of what worked, what didnt, and how leaders can use this data to plan for an even stronger 2025. Here is the latest data plus 2024 Restaurant Industry Trends brands need to set 2025 up for success.
Bridging the Front and Back of House into a Seamless Restaurant Operation ConnectSmart Host is your ultimate front-of-house solution, offering smart table management, waitlist tracking, reservations, and guest communication tools. In the ever-changing world of hospitality, efficiency is the name of the game. The result?
We all know it. Restaurant profit margins are pretty low. But not entirely because of inflation, labor shortages, and high food costs. Sure these make it worse, but the real reason why owners struggle to make a profit is because it's damn hard to run an efficient restaurant business. What is the average restaurant profit margin? Overhead costs.
New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life.
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. This reduces the chance of errors or miscommunication.
But to vast numbers of Main Street Americans, prices remained uncomfortably high, wages stagnant, housing scarce and expensive, and while unemployment was low, good paying jobs with dependable shifts and quality benefits were elusive. Twenty twenty-four will be remembered for many things, but the soft landing of the U.S.
But also if these are brownies she wasnt ashamed to throw at the people in the front row of the James Beard Awards, theyve got to be pretty good, right? They were always wrapped, for hygienic purposes, and also so her purse wouldnt be filled with crumbs. She carried them in a Versace shopping bag because she had style. I wish I had more.
” noises chirping from veritable command centers of tablets in restaurants throughout the country have become a ubiquitous symphony thanks to the staying power of third-party delivery apps offering unparalleled convenience and accessibility to consumers.
Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. . In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc.
However, in the wake of COVID-19, restaurants are leaning into alternative ways to move inventory, keep staff working, and delight their guests by focusing on delivery and takeout. As of this article’s publication, more than 20 U.S. Don’t worry–we’re here to help. Here are a few reasons to consider exploring these off-premise dining options.
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.,
It’s seen in the data how quickly restaurants are flocking to takeout and delivery options to rebuild their revenue, with 43% more delivery-related roles being scheduled since the pandemic began. Delivery and takeout will continue to be important revenue streams for restaurants. How do you market food delivery and takeout?
General managers, owners, chefs, and front-of-house must now rely more heavily on digital tools in the restaurant. “Pretty much every restaurant from fine dining to fast-casual to QSR has figured out a digital strategy, a delivery strategy, and has had to get really creative to make it to this point,” Canter said.
To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.
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. Taking pictures of all items in a delivery order. This can disproportionately impact small businesses.
Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. But we also want to deliver a hospitable experience because we know that’s what guests crave.
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