ChowNow

MARCH 21, 2025

A restaurant target market is the specific group of customers your restaurant is designed to attract. Understanding customer behavior helps you refine your approach to service, marketing, and menu design. Actionable ways to research your market and tailor your restaurant to fit their needs. What Is a Restaurant Target Market?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

SEPTEMBER 16, 2020

Source Separation. Management commitment to “source separation”—i.e. At one major fast food chain, locations that used a bin system for source separation reported a major reduction in overall trash compared to equivalent locations that did not implement such a system. Staff Training.

Recycling 383

Recycling Waste Workshop Training 383

Modern Restaurant Management

FEBRUARY 4, 2022

Sourcing ingredients locally or from all-natural farms. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services. Creating websites with catchy restaurant website design is a long-term solution, although it's a significant investment for many companies.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

JANUARY 20, 2020

FOG is an acronym for the fats, oils and greases derived from vegetable, plant or animal sources during cooking. A grease trap, sometimes referred to as a grease interceptor, is a plumbing device designed to capture FOG before they enter the wastewater system. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 391

Customer Service Take-out Sourcing Equipment 391

The Rail

JUNE 11, 2025

This guide is designed to help you navigate the complexities of opening your second restaurant location. If local sourcing is necessary, vet new suppliers carefully. Visit their facilities, ask for references, and start with small orders to test reliability. Establish clear terms and build relationships early.

Management 147

Management Management Equipment Hiring 147

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. In addition there is also a poolside bar.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

FEBRUARY 11, 2020

Even in some less likely foodservice establishments, consumers are requesting premium tea, which our industry refers to as “specialty tea.” Being offered a selection of low-end teabags alongside a metal teapot filled with tepid water at the conclusion of a fine dining experience no longer cuts it. What is specialty tea?

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

AUGUST 25, 2023

Mineral Content The mineral content of water, such as calcium and magnesium, can vary depending on the source. Water with high mineral content is referred to as hard water, while water with low mineral content is known as soft water. This is how water quality in different cities can affect these machines: 1.

Hotels 401

Hotels Customer Service Reference Supplies 401

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. It is designed to be flexible depending on the needs of each institution, and the dozens of instructors teaching courses this fall.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

JULY 16, 2021

Design the Floor Plan Layout. Sourcing Equipment. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! For more menu design tips, read 9 Restaurant Menu Design Tips That Will Help You Boost Profits. Design the Floor Plan Layout.

License 459

License Hiring Equipment Small Business 459

7 Shifts

SEPTEMBER 10, 2021

They're not slogans which are designed to grab attention. Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. It can be something as basic as delivering dependable service or offering locally sourced food from sustainable suppliers.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Modern Restaurant Management

NOVEMBER 8, 2022

Cooks will find new sources of inspiration and tips on how to evolve in the industry. It is a great source of inspiration. Do I experience FOMO (Fear Of Missing Out), a syndrome so many times mentioned when referring to Millennials? Food enthusiasts will learn about how America eats today and understand how chefs think.

Food 450

Food Book Travel Leadership 450

7 Shifts

DECEMBER 11, 2019

Franchisors should also actively source franchisee input on new initiatives and ongoing issues, while franchisees should utilize this privilege and share concerns as they arise. Franchises work in part due to consistency of brand, menu, design, and service. Example: McDonald’s McDonald’s future looks bright.

Franchising 435

Franchising Franchise Email Marketing Communication 435

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. As conditions, consumer behaviors and regulations change, Aramark’s plans are designed to be flexible and evolve and adapt, accordingly.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

MARCH 31, 2020

For that reason, restaurant and business owners typically carry business income coverage, also referred to as business interruption coverage, which is insurance coverage intended to replace lost income in the event business is halted or interrupted for some reason, such as a natural disaster.

Insurance 305

Insurance Employee Relations Government Small Business 305

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. It also shows that you've done your research given the market, suppliers, and have an idea on menu design. Source: Toast. Design Mockups. Section 3: Conduct a market analysis. Section 4: Marketing strategy.

Point of Sale 397

Point of Sale Back of House Document Download 397

Culinary Cues

JANUARY 28, 2023

The coolers and storerooms will be organized, and prep sheets methodically built each day, and of course each plate of food will be designed with consistency in mind. This will extend to the dining room as well where servers are just as knowledgeable and committed to the source as the chef and cooks.

Food Supply 460

Food Supply Dine-in Uniforms Presentation 460

7 Shifts

AUGUST 19, 2020

It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported. Keeping a training manual at service stations or behind bars gives everyone a source of truth and helps iron out those little mistakes.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

NOVEMBER 18, 2019

If you are website design/development savvy then you can implement the mark-up yourself (there is specific mark-up for restaurants) or you can ask your digital agency or team to implement it for you. Remember that if you answer a given search query well enough, some of your content could be included in a featured snippet.

2018 404

2018 Reference SEO Information 404

7 Shifts

AUGUST 29, 2019

Menu Design Once you analyze all of your menu items’ popularity and profitability, you can carefully engage in restaurant menu planning for your customer-facing menu to maximize profits. Look into lowering ingredient cost to keep menu prices the same by sourcing less expensive ingredients or acquiring new vendors. Design Your Menu.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

7 Shifts

NOVEMBER 3, 2021

Even though 9 out of 10 restaurants have less than 50 staff members, your team's personal information is also a potential source of misuse. Some programs are designed to intercept the data flowing to and from a POS system, as was that case with a breach at Wendy's locations. Employee Data. Train Staff in Best Practices.

POS 370

POS Audits Loyalty Program Information 370

Modern Restaurant Management

JANUARY 31, 2025

Strong consumer interest in prepared foods, commissary and beverage options has led convenience stores, often referred to as c-stores, to compete much more aggressively with quick service restaurants and fast-food chains. Health and Wellness Trends Health-consciousness among Canadian consumers is transforming the foodservice market.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Lavu

NOVEMBER 30, 2024

Improve profits : Analyze cost data to refine menu design, negotiate better supplier deals, and reduce waste. Analyzing Costs to Improve Menu Design Effective menu planning starts with knowing your ingredient costs and profit margins. Identify waste sources like prep errors, spoilage, or overproduction.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

EATER

MARCH 7, 2023

And Spoor says the rising costs associated with these services, including gas, time, and labor, “impact their ability to source food” since there’s finite funding and financial resources at their disposal. Just refers to the “warm glow,” a theory economists use to describe the emotional reward of giving to others.

Marketing 291

Marketing Loyalty Program Pricing Back of House 291

Perfect Daily Grind

JUNE 1, 2025

Additionally, logistical challenges, like the temporary suspension of operations at ports in Djibouti (where the majority of Ethiopian coffee exports are processed), have disrupted green coffee sourcing, thereby creating a more competitive marketplace. Simultaneously, business operating costs are increasing across the board.

Point of Sale 91

Point of Sale Pricing Equipment Café 91

Goliath Consulting

AUGUST 27, 2021

Artificial intelligence robots are designed to do a variety of different tasks such as integrating data information, analyzing data, and decision-making. 1 These robots make decisions using real-time data using sensors, digital data, and stored information from a variety of sources. link] Ibid Ibid Ibid [link] Ibid Ibid [link].

Food 221

Food Kitchen Safety Mobile Ordering Food Order 221

EATER

NOVEMBER 29, 2021

These sorts of prizes are the rewards of a good homestay, a term that can refer to any space shared between a host and a visitor, whether that’s getting cozy at a traditional bed-and-breakfast, renting a room inside someone’s house, or roosting in a trailer parked behind a family home.

Back of House 284

Back of House Travel Website Management Hotels 284

Lavu

APRIL 17, 2025

Key Metrics to Monitor for Effective Personalized Restaurant Marketing Tracking the right metrics helps you design campaigns that connect with your audience. Design bundle offers tailored to specific segments. With POS insights, they can create targeted promotions, refine menus, and design loyalty programs that encourage repeat visits.

POS 78

POS Loyalty Program Marketing Point of Sale 78

Modern Restaurant Management

APRIL 13, 2022

Biophilic design is shaping up to be a major trend for 2022. Of course, trends come and go, so we can often be sceptical when it comes to implementing design trends – is it worth investing in? But what really is biophilic design? Defining Biophilic Design. Air quality is one of the many benefits of biophilic design.

Design 508

Design 2022 2050 Outdoor 508

Perfect Daily Grind

JUNE 5, 2025

Despite this progress, the sensory assessment protocols designed by actors in majority-consuming countries remain the universally accepted methods to evaluate coffee quality. We refer to this as “ pointwashing ,” or, in cases where roasters feel pressured to outperform their competitors and score their coffees higher, “ cup score inflation.”

Pricing 82

Pricing Supplies Consumer Goods Influencer 82

7 Shifts

AUGUST 15, 2022

Be honest and direct , reference something you read on their website or a customer review that you value in a restaurant business. This question is designed to test your time management and skills under pressure. Source: wizardsourcer.com. How to Answer. Name a few things you like about the restaurant and why you like them.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

EATER

MARCH 24, 2023

New designs in today’s ceramic menagerie include rendered woodland creatures and splotchy puffer fish alongside cottagecore toadstools. CB2’s iteration of a midcentury modern piece by designer Paul McCobb, while sleek and minimalistic, is also a nod to the retro. The idea of a cookie jar is familiar and it feels nostalgic,” says Mae.

Back of House 313

Back of House Retail Food Supply Design 313

EATER

JANUARY 12, 2022

Isn’t it funny that this family successfully changed the national reputation of Waco from the home of a botched FBI raid to the platonic ideal of folksy, kid-friendly American interior design? But here was the New York Times of all places, screaming at the top of their lungs, that yes, Joanna Gaines equals both f and g.

Definition 329

Definition Bar 2021 Take-out 329

EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. Rooms starting at $225 per night. Le 25bis by Leclerc Briant (Épernay).

Back of House 284

Back of House Tourism Hotels Vineyard 284

7 Shifts

SEPTEMBER 6, 2024

COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. Labor While COGS typically refers to the cost of food, beverage costs, and other ingredients, labor also plays a crucial role in determining the overall cost of preparing and serving meals.

2024 195

2024 Seasonal Menu Inventory Food Supply 195

Gourmet Marketing

SEPTEMBER 10, 2021

But web design is a complex discipline that takes time to learn. What’s more, the technology related to web design advances almost constantly. That’s why it’s critical to understand at least the basics of restaurant website design so that you can keep your restaurant website up-to-date and stay competitive.

Design 85

Design 2021 SEO Mobile Ordering 85