Modern Restaurant Management

APRIL 29, 2025

Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. “They're being asked to do more with less, and that’s where technology can make a real difference. .

Operations 221

Operations Front of House Seating Reservations 221

Modern Restaurant Management

MAY 22, 2025

Brand Expression Through Uniform Design Branded apparel offers a controlled visual communication channel that reinforces your establishment's aesthetic. Strategic use of color should inform uniform design decisions. In the food service industry, branded apparel is a critical extension of your business's identity.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Culinary Cues

MAY 12, 2025

Cooking should be fun and designed to make all involved happy. Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. Ahbut there are signs of change. Make the tomato an experience.

Fine Dining 348

Fine Dining Seasonal Menu Front of House Customer Experience 348

Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. ’ Just having this van parked out front drove that sale.”

Marketing 493

Marketing Front of House Back of House Food Truck 493

Modern Restaurant Management

AUGUST 25, 2023

The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management. Today’s audio systems can be an all-in-one solution for a restaurant, from paging to front and back of house, to background music.

Design 416

Design Back of House Front of House Customer Experience 416

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 414

Food Front of House Back of House Point of Sale 414

Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. design to improve service speed and streamline operations. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!"

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

POS 520

POS Front of House Cash Management Online Ordering 520

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

SEPTEMBER 1, 2020

Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. In order to accomplish this goal, the front-of-house team will need to learn about the experience from the guests’ perspective. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

ChowNow

MAY 23, 2025

If you want to escape the guesswork and increase your monthly profits, you need to use menu engineeringit blends psychology, data, and clever design to help you sell more of your most profitable items. Menu engineering is the process of using data and design to make your menu more profitable. Dogs: Low profitability, low popularity.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

AUGUST 11, 2021

Some restaurants are designed from a tabula rasa, a complete blank slate with nothing more to go on than the client’s vision and the architects’ imagination. To begin, our design team helped secure a conditional use permit to allow the property to be used as a restaurant in an otherwise zoning designation.

Front of House 493

Front of House Design Restaurant Law Back of House 493

EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

Compost 299

Compost Food Equipment Waste 299

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. Our flagship product, Beastro, requires minimal staffing—it can be operated by a single employee, handling all tasks from dish design and cooking to cleaning, analytics, site reporting, and optimization.

Food Safety 473

Food Safety BOH Kitchen Safety FOH 473

Modern Restaurant Management

JANUARY 13, 2023

To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations. Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Use Front and Back-of-House Dashboards to Stay Aligned. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. Define Data-Based, Measurable Standards. across your franchises.

Front of House 539

Front of House Management Management Franchise 539

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

MARCH 24, 2023

The menu is also a great place to indicate whether you are validated by a third-party program like Gluten-Free Food Service (GFFS), a designation that signals to gluten-free diners that you take their needs seriously and are implementing the proper measures to eliminate cross-contact.

Training 449

Training Front of House Kitchen Safety Allergens 449

ChowNow

FEBRUARY 21, 2025

Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. Your online ordering system should be front and center, not buried on a secondary page. Next, focus on your website.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Cleanliness Is Front and Center. Redefining that experience will be important.

Front of House 386

Front of House Back of House Seating Design 386

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. 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 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

AUGUST 10, 2020

In your parking lot, designate spots for curbside pickup that includes a number to call upon arrival. A-frame signs with easy-to-change graphic inserts, yard signs and banner stands can be placed at strategic points directing traffic flow around your business and directly to your front door. Front of House.

Communication 493

Communication Kitchen Safety Food Safety Front of House 493

ChowNow

APRIL 11, 2025

Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

ChowNow

MARCH 28, 2025

The best restaurant-focused AI tools are designed to support staff not replace them. Theyre designed to be easy to implement and even easier to see value from. Front-of-House AI Applications One of the best things about AI is that while it helps your staff, its also giving your customers a better experience.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

APRIL 22, 2025

Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant.

Front of House 221

Front of House Back of House Waste Recycling 221

Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt.

Front of House 462

Front of House Back of House Small Business Technology 462

Modern Restaurant Management

FEBRUARY 2, 2024

Overview of Network Solutions Within the restaurant industry, networking solutions encompass a broad range of technologies designed to create a more connected and efficient operational environment. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 8, 2020

Artificial intelligence was designed to solve for specific tasks and has applications that can dramatically impact the bottom line in your restaurant, from automating features to the burger-flipping robots of the future. When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

NOVEMBER 1, 2021

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. Some operators are taking the financial risk, offering wage increases for front-of-house staff.

Front of House 520

Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

FEBRUARY 22, 2022

A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change. These acts of recognition go further than you may think. How do you do this?

Cash Management 520

Cash Management Merchandise Front of House Coupons 520

Modern Restaurant Management

FEBRUARY 8, 2023

There are many platforms in the marketplace designed to help owners with restaurant operations like table management service (TMS), online reservations, scheduling, and payroll to marketing. can help restaurateurs automate tasks and lessen the burden of staff running the front and back of the house.

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

OCTOBER 27, 2023

Do the best you can to have your staff to remove items from walls, bar areas, back of house etc. For instance, kitchen spaces require more of a semi-gloss style of paint than the front of house because semi-gloss is easier to clean without leaving marks or creating unsightly shiny marks on the wall that would need refinishing.

Bar 474

Bar Front of House Back of House Customer Service 474

Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. That means your back-of-house employees will need every advantage they can find. Keep Masks On, But Get In Sync.

Technology 395

Technology Front of House Kitchen Safety Back of House 395