Modern Restaurant Management

APRIL 2, 2024

Embracing solo diners not only opens doors to a wider customer base but also presents an opportunity for establishments to differentiate themselves in a competitive market. At our Shannon Rose pubs, in addition to numerous bars available for dining, we have several different dining rooms where we have solo seating tables set up.

Loyalty Program 411

Loyalty Program Catering Seating Email Marketing 411

Modern Restaurant Management

MARCH 17, 2021

The biggest factors to consider when developing one are: location, size, and design. Presenting the message to the customer from a variety of angles and putting an emphasis on visibility can be key. Customers can identify with a brand that designs for them and creates a better customer experience. Sign Location and Design.

Outdoor 493

Outdoor Point of Sale Design Customer Experience 493

Modern Restaurant Management

AUGUST 19, 2020

launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. and Jim Plamondon and present a secretarial citation from the state. Seated Acquires VenueBook. US Foods Ghost Kitchens. US Foods Holding Corp.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. It is their business after all – right?

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

SEPTEMBER 21, 2020

In a typical month, we used to help restaurants seat over four million diners. They knew Yelp could do more than just help them seat diners. So we set out to design the services and bundles that would meet these needs. A sudden crisis has a way of sucking us into the present moment. I knew restaurants were in trouble.

Front of House 488

Front of House 2009 Reservations Website Management 488

Culinary Cues

MAY 13, 2023

A well-designed program will instill an understanding of discipline, the foundations of cooking, passion, structure, the how and why of cooking, and the professionalism that will help to define the type of chef you may become. This is the biting question, the one that helps a young cook decide what path to take.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Modern Restaurant Management

AUGUST 5, 2021

Expect to see more self-ordering kiosks already present at Taco Bell, Panera and McDonalds. A future forward restaurant model will be characterized by contactless delivery, curbside pick-up, and outdoor seating and will be more able to respond to heightened anxieties about business hygienic practices.

Food Truck 539

Food Truck Retail Mobile Ordering Food Safety 539

Modern Restaurant Management

JUNE 6, 2022

Long before the pandemic, hoteliers were looking for ways to refresh their properties' food and beverage offerings, and the pandemic presented the ideal opportunity for restaurants to enter the hotel sphere. Lastly, flexibility is a key design element that all restaurateurs must consider.

Hotels 450

Hotels Customer Service Customer Experience Beverage 450

Modern Restaurant Management

OCTOBER 20, 2021

Temporary structures are often installed in the outside area to accommodate more seating and to create a more visually appealing space. If lightning is present, the area should be evacuated during severe weather conditions. Remove umbrellas and other items that may become loose or damaged before the wind arrives.

Outdoor 474

Outdoor Insurance Customer Experience Dine-in 474

7 Shifts

OCTOBER 1, 2024

Presentation also matters. Clear descriptions and appealing photos help customers make informed choices and anticipate the flavors and presentation of their meals. You should also create a cleaning schedule that assigns specific tasks to designated staff members. A well-designed menu is crucial for a smooth dining experience.

Customer Experience 397

Customer Experience 2024 Online Ordering Customer Service 397

Modern Restaurant Management

DECEMBER 1, 2023

The design challenge was creating a space that exuded a sense of comfort and familiarity while feeling upscale, unique, and exclusive. Additionally, the previous restaurant at this location had severely outdated infrastructure, presenting another challenge for our team.

Design 419

Design Presentation Customer Experience Dine-in 419

Modern Restaurant Management

MARCH 13, 2020

"The desire for convenience has always been present, coupled with an equally strong desire for delicious food. She also suggests: Upfront, consider seating every other table, taking less reservations and upping “to go” options so patrons can eat at home. Utmost care and attention is required today."

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

JUNE 7, 2021

Although not as great, the risk of surface transmissions is still present. Employees should frequently clean and disinfect all high-touch surfaces such as: Tables and seating areas in dining rooms and lobbies. Restaurants can start by placing hand sanitizer stations at the entrance and in all high traffic areas. Service counter.

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531

Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. If your restaurant has the necessary staff, designating additional job rotations and smaller but frequent breaks can help lessen the likelihood of workload burnout. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Modern Restaurant Management

JUNE 30, 2023

Customers drive up to the designated lane, scan their order code and are rewarded by getting their food quicker. Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs. This also reinforces ordering through the app.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Perfect Daily Grind

SEPTEMBER 30, 2020

Many of these spaces were repurposed factories or storefronts, and had not truly been designed with customer experience in mind. . I spoke to some baristas and café owners to learn about more of the factors that influence café design. Exploring Some Of The Major Trends In Café Design. How Travel Influences Café Design.

Café 209

Café Influencer Design Social Media 209

7 Shifts

OCTOBER 21, 2021

Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Menu design. The way your menu is presented should also reflect your concept. The design of your restaurant should also reflect the concept. Fast Food Chains. Example: PitaWay.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Culinary Cues

FEBRUARY 3, 2020

There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present. Many chefs are part of this club.

Seating 572

Seating Uniforms Take-out Communication 572

Modern Restaurant Management

APRIL 20, 2022

Japan is another nation that embraced restaurant automation early and still does through its conveyor belt sushi lines that deliver small plates of food around to seated customers. Present Staffing Issues at Restaurants. The machine presents a comprehensive menu with the ability to partially customize what customers order.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Restaurant Business

JUNE 11, 2025

Alongside the new menu, the chain has developed a new restaurant design that will serve as a blueprint for future openings. The spinoff is just 1,500 square feet and will focus on takeout, though it also seats 65. New restaurant designs will have a similar goal. The first one opened in March in Orlando.

Fast Casual 179

Fast Casual Front of House Back of House Leadership 179

Modern Restaurant Management

MAY 19, 2020

Include any specific information in your online reservation confirmations – if guests may have to wait outside before being seated, let them know; and train staff how to respond to advance phone calls, questions or complaints. .: In order to ensure a safe dining environment we are requiring advance reservations. It’s a skill!).

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

7 Shifts

OCTOBER 22, 2024

Keep the design simple, use high-quality images of your food, and include strong calls to action (like “Book a Table” or “Order Now”). For example, if you want to fill more seats on slow nights, run an ad that promotes a special offer like a "2-for-1 Tuesday" or a "Weekend Dinner Special."

Book 195

Book Marketing Email Marketing Social Media 195

The Rail

JUNE 11, 2025

This guide is designed to help you navigate the complexities of opening your second restaurant location. Operationally, your current team should be self-sufficient enough that you won’t need to be present 24/7. Plan the layout, taking into account kitchen flow, seating arrangements, and emergency exits.

Management 147

Management Management Equipment Hiring 147

Culinary Cues

OCTOBER 19, 2020

“How will I approach today’s prep, what can I defer till a later time, based on who is scheduled for a shift – how must I adjust the work that I do, and given the reservations for tonight – which items might move and which items will take a back seat to demand.”

Restaurant Law 450

Restaurant Law Communication Café Take-out 450

Modern Restaurant Management

SEPTEMBER 3, 2020

As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome. Adapting Your Footprint for Outdoor Seating.

Fine Dining 502

Fine Dining Restaurant Law Food Truck Outdoor 502

Modern Restaurant Management

OCTOBER 19, 2020

Per Statista , the year-over-year decline of seated diners in U.S. Remember: when employees feel engaged and valued, they’re more likely to “buy in” to the ideas presented. restaurants was an astonishing 43.38 percent as of September 30, 2020.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

Culinary Cues

SEPTEMBER 8, 2020

Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation. The average dining room guest for breakfast is likely to spend no more than 30 minutes from the time they are seated. When the order is placed the cooking is almost instantaneous. .

Back of House 520

Back of House Dine-in Restaurant Law Ordering 520

Modern Restaurant Management

AUGUST 9, 2024

The team at Hospitality HQ, lead by Chef Akhtar Nawab has been switching up the food hall model by launching projects designed to emphacize culinary exploration and community connection in markets including Silver Spring, Maryland, Charlotte, North Carolina and Orlando. They are currently up to 18 locations.

Marketing 251

Marketing Food Social Media 2000 251

Modern Restaurant Management

FEBRUARY 28, 2020

Custom designed to be unlike anything currently on the water, the process to receive permitting and approvals charted unmapped territory for the United States Coast Guard and the City of San Diego. “I found inspiration on my travels. .” Charities include hospitals, youth organizations, food banks and more.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

ChowNow

MARCH 27, 2025

If you charge more than customers expect, the value has to be obviouswhether its in quality, presentation, or experience. Menu design: Use layout and typography to draw attention to higher-margin items (and downplay the most expensive ones). feels cheaper than $13, even if its just five cents.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

FEBRUARY 15, 2021

Future restaurateurs are the young charges in school who struggle sitting still in their seats, standing patiently in line, and focusing on the task at hand. Or, change plate presentational portion sizes so they are not comparable to the competition. See what the competitors are charging and charge a little more or a little less.

Management 448

Management Management Seasonal Menu Point of Sale 448

Modern Restaurant Management

SEPTEMBER 2, 2020

Use planters and other sturdy dividers to make sure your space is presentable and doesn’t look haphazardly put together. Set seating times. If your area is going out onto the street, make sure you have some reflective tape so that in the evening, it is clearly marked off for traffic and bikes. Contactless payment.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Social Hospitality: Restaurants

JUNE 22, 2020

Restaurants across the globe now use Instagram to advertise their wares and, many even create bespoke dishes which are designed specifically to be shown off on the platform. A great example is the Coppa Club chain in London that periodically offers outdoor seating in igloos and pods. People love to photograph artistic-looking dishes.

Marketing 440

Marketing Social Media Advertising 2007 440

Modern Restaurant Management

MAY 18, 2020

Dining Room/Bar – Keep diners physically separated by no less than six feet; clearly indicate which tables are “open” and “closed;” close off bar and counter seating; block diner access to high staff-flow areas; and differentiate wait staff and cleaning staff by specific colors of face masks and gloves.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MAY 29, 2020

While most people are familiar with contactless payments, like Apple Pay and Google Pay – which use near field communication (NFC) to conduct payments with device-to-device proximity – these are not the only way for restaurant operators to present customers with a touchless payment experience. The new normal as we know it.

Dine-in 305

Dine-in Customer Experience Coupons Presentation 305

ChowNow

FEBRUARY 12, 2025

Logo Design and Color Schemes : A great logo is simple, memorable, and aligned with your brands vibe. A well-designed menu, smart rewards programs, and easy ways for guests to share feedback can turn one-time visitors into loyal regularsall without spending extra on ads or promotions. Menu design and engineering.

2025 195

2025 Marketing Email Marketing Operations 195