Modern Restaurant Management

JANUARY 19, 2023

Adding a concept to a cuisine, however, can give a restaurant what it needs to stand out, attract diners, and inspire them to come back for more. These factors can determine everything about your restaurant from the menu design to the names of the selections, to the way they are arranged on the plates and delivered to the tables.

Food 450

Food Customer Experience Social Media Food Order 450

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers.

Back of House 474

Back of House Reference Presentation Mobile Ordering 474

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Topping the list of missteps is asking whether a patron eats gluten-free out of medical necessity or as a lifestyle choice. How do you prevent cross-contact in your salad bar?

Training 449

Training Front of House Kitchen Safety Allergens 449

ChowNow

FEBRUARY 19, 2025

Yes, it does take time, but not as much as youd think, so long as you follow these seven stepsyour team will learn faster, retain information better, and not disrupt business. If training takes too long, it slows down service. Designate a tech-savvy team member as a go-to resource for questions and ongoing support.

Training 195

Training Online Ordering Customer Service Reference 195

Modern Restaurant Management

MARCH 18, 2020

Branding is a chance to stand out from the crowd and align with like-minded people. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. Take a moment to pause.

Marketing 410

Marketing Front of House Back of House Design 410

Modern Restaurant Management

JULY 29, 2020

We’ve put together five steps for getting the most out of your data: 1. You won’t need to reference external sources if your own standards go above and beyond the requirements. Imagine a franchise that evaluates brand compliance using a mobile application designed for restaurants. across your franchises.

Front of House 539

Front of House Management Management Franchise 539

ChowNow

MARCH 27, 2025

Effective restaurant menu pricing strategy takes into account customer expectations and market positioning to ensure both profitability and customer satisfaction. Yes, competitor pricing can give you a ballpark idea of what customers in your area expect to paybut it shouldnt be your only reference point. Are you faster?

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. Restaurant staples such as plastic straws, plastic cups, lids, or take-home bags have people asking why those things are necessary. A ghost kitchen is a restaurant that only operates out of a kitchen with no dining space. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. A restaurant target market is the specific group of customers your restaurant is designed to attract. What Is a Restaurant Target Market?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

ChowNow

OCTOBER 17, 2024

Once you take the time to make it, it looks nice and clean. But once you put that schedule out into the world, it tends to break down. It takes too long to create schedules Paper schedules are free and easy to get started. But even the fastest manager can take upwards of five to eight hours a week to build out the schedule.

Coaching 195

Coaching Recruiting POS Communication 195

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

FEBRUARY 10, 2021

Demand for gluten-free products continues to grow, with 15 percent of consumers surveyed looking for gluten-free options when dining out, according to a 2020 report by market research firm Mintel. Simply mentioning that you offer a gluten-free menu in your marketing materials is one easy step you can take. Take to the Camera.

Marketing 452

Marketing Social Media Online Ordering Demo 452

Goliath Consulting

AUGUST 28, 2020

And while many operators have resorted to raising their menu prices, either by charging a COVID-19 surcharge or charging more for food being delivered than they do for take-out or dining in (2, 3), there is speculation that these costs increases will hurt customer relationships and cause long-term implications (4).

Pricing 397

Pricing Menu Food Supply Food Safety 397

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Yet, we often design restaurants with little or no consideration for acoustics.

Fine Dining 411

Fine Dining Dine-in Front of House Design 411

Modern Restaurant Management

JUNE 22, 2020

For example, if you want to increase lunchtime reservations, you may want to consider sending out alerts on specials of the day at the time customers are most likely to begin planning where to eat. Like any type of marketing communication where you want customers to take action, it’s a best practice to send a follow-up.

Communication 506

Communication Email Marketing Customer Service Reservations 506

Modern Restaurant Management

FEBRUARY 11, 2020

The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Even in some less likely foodservice establishments, consumers are requesting premium tea, which our industry refers to as “specialty tea.”

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

JUNE 14, 2022

Most restaurants, however, cannot use these cost shifting strategies; they offer a minimum value plan where the employee premiums and out-of-pocket limits are based on limits dictated by the Affordable Care Act (ACA). They may also adjust the plan benefits, for example increasing the employee copays or deductibles.

Insurance 457

Insurance 2022 2023 Article 457

Culinary Cues

DECEMBER 1, 2021

There were always cooks who would call out sick on occasion, but the thought of simply not showing up – that was just not something that we did. Kindness, being considerate and empathetic were traits that always stood out, and to a large degree were the common traits of Americans in the eyes of the world. It is OUR problem to solve.

Restaurant Law 94

Restaurant Law Social Media Merchandise Education 94

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. Competition is healthy if you use it as a reference to improve. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. People will notice.

Cash Management 402

Cash Management Uniforms Food Supply Café 402

Modern Restaurant Management

FEBRUARY 15, 2021

Future restaurateurs stare out the classroom window dreaming about what life will be like when they are released from their academic prison. But it would take another book to cover how academia fails to address these unique characteristics and nurture these future “single task” nonconformists.

Management 448

Management Management Point of Sale Seasonal Menu 448

Modern Restaurant Management

MAY 19, 2020

Call out any new policy changes as necessary on your site, have you stopped taking group reservations for parties over six? If your servers are wearing masks, consider masks that match aprons or a custom design and don’t be afraid to have fun with it. Let guests know what to expect when they come into your restaurant.

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

7 Shifts

JULY 16, 2021

Design the Floor Plan Layout. Take it one step further by diving into their lifestyle habits and spending patterns. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! Check out the Small Business Administration site for more details.

License 459

License Hiring Equipment Small Business 459

The Rail

JUNE 11, 2025

This guide is designed to help you navigate the complexities of opening your second restaurant location. Opening a Second Restaurant: Evaluate Readiness Before Expanding Before diving into logistics, take a step back and assess if your current restaurant is truly ready for expansion.

Management 147

Management Management Equipment Hiring 147

Modern Restaurant Management

JULY 26, 2022

Federal and state unemployment taxes, commonly referred to as FUTA and SUTA/SUI, are often overlooked and/or ignored by operators, but especially with the increased turnover in the industry, it is paramount in controlling HR operations costs. Take Advantage of the Soft Workers’ Compensation Market.

Audits 507

Audits Operations 2006 Hiring 507

Modern Restaurant Management

JANUARY 20, 2020

A grease trap, sometimes referred to as a grease interceptor, is a plumbing device designed to capture FOG before they enter the wastewater system. FOG hardens as it accumulates, making it more difficult to remove and increasing the time it takes to clean the trap. Understanding Grease Traps. The Grease Trap Cleaning Process.

Customer Service 391

Customer Service Take-out Sourcing Equipment 391

Culinary Cues

NOVEMBER 22, 2022

The music is designed to open the listener up to the performer’s life and story. Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. Does that story take people back in time and allow them to think about the impact the place, building, people, and food had on who they are today?

Back of House 449

Back of House Transportation Café Food Order 449

Culinary Cues

FEBRUARY 29, 2020

The French Onion soup that I offered became a bar-b-que onion soup that was out of this world, and maybe the prime rib feature includes a sampling plate of sauces, a bleu cheese popover, and family style vegetable platter. After all how many times do we reference something creative as the best thing since sliced bread?

Fine Dining 522

Fine Dining Café Customer Experience Menu 522

Culinary Cues

FEBRUARY 28, 2021

Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed. The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement).

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

MARCH 30, 2023

The tax credit was originally designed to deter businesses from hiding or underreporting tip income and prevent an unintended financial burden on those businesses for their share of the FICA tax on reported tips. For reference, the current minimum wage for tipped employees is $2.13. Your employee's total wages exceed $5.15

2007 447

2007 Beverage Insurance Government 447

7 Shifts

DECEMBER 11, 2019

A lack of communication can take a serious toll on franchise owners, particularly in the realm of finances. Issue #2: Franchisees Taking the Fall With a restaurant group large enough to be franchised, mistakes and times of controversy run the risk of instant scrutinization by the media and the public.

Franchise 435

Franchise Franchising Email Marketing Communication 435

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms. Table of Contents.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

FEBRUARY 28, 2023

Seven out of 10 restaurant operators reported they do not have enough staff to support current service demands. – and materials that workers can easily reference should they need to review specific protocols and procedures. These studies underline restaurants’ biggest challenge this year: Retaining high-performing staff.

Management 493

Management Management Food Safety Communication 493

Modern Restaurant Management

APRIL 15, 2020

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” According to our survey, consumers reference these precautions before making a purchase decision.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Providing a restaurant staff training manual to new staff also suggests you take their role—and career development—seriously.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

JULY 22, 2020

Over the last decade, demand for gluten-free foods has grown by an eye-popping 200 percent with two out of 10 Americans seeking gluten-free options when dining out. Many restaurants assume that it takes months of effort to launch gluten-free menu options, but this is another misconception.

Serving 427

Serving Food Truck Front of House Loyalty Program 427

Modern Restaurant Management

MARCH 18, 2024

Dining out is often a splurge occasion, yet today’s restaurant patrons are finding more options to balance their choices and manage indulgence. To learn more about the results, Modern Restaurant Management sought out LDEI’s Sharon Olson. They are no longer content with unimaginative, expected offerings on catering menus.

2024 474

2024 Food Truck Fast Casual Allergens 474