Modern Restaurant Management

AUGUST 18, 2021

Although COVID-19 stifled progress for most, several dynamic spaces brimming with feelings of nostalgia, creativity, and flair invite the returning crowds to “take a trip” away from the chaos. Guests do not want to simply walk through a doorway and be seated in the corner, away from the excitement.

Design 180

Design 2021 Bar Entertainment 180

7 Shifts

NOVEMBER 1, 2022

There are more options for eating out than ever before. And the big restaurant brands are only getting bigger , making it even harder to stand out. Your plan should be comprehensive, well thought out, achievable, and consistent. Before you get any ideas for a cheesy radio spot, take a step back and look at the bigger picture.

Seating 221

Seating Email Marketing Marketing SEO 221

Touch Bistro

AUGUST 23, 2021

Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty. The best restaurant interior design creates an atmosphere that’s an extension of your brand and allows you to make a powerful first impression. Take your pick – from ornate to industrial to understated.

Design 129

Design 2021 Front of House Sourcing 129

The Restaurant Group

OCTOBER 8, 2020

Changes to Restaurant Design as a Result of COVID-19: Permanent or Temporary? It has thrown restaurants into a mad dash to adapt and innovate to keep customers safe or face going out of business. As a result, there are several changes to restaurant design underway. Flexible Seating. Open Kitchens. Antimicrobial Surfaces.

Design 78

Design Seating Customer Experience Dine-in 78

Future Food

OCTOBER 20, 2020

Trends for 2022 Re-engaging with Food in a Design Led World. On the other hand, there are significant doubts as to whether international tourists will balance out Aussies going abroad. The post-COVID world is a Design-led world. The much lauded seafood mecca, Saint Peter in Sydney, was already small at 34 seats, pre-COVID.

2022 145

2022 Design Food Back of House 145

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 431

Hotels Point of Sale Cash Management Training 431

The Restaurant Times

JANUARY 13, 2023

While you should always focus on managing space in your store and introducing attractive design elements, the overall ambiance of your coffee shop can make or break your business. It also helps shop owners in showcasing their retail products by designing various visual cues. City Coffee Shops. Suburban Coffee Shops. Shopping Customers.

Design 52

Design Employee Relations Seating Point of Sale 52

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 393

Menu Seasonal Menu Front of House Café 393

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! Do they have indoor seating or are they takeout-only? Seating capacity.

License 459

License Hiring Equipment Point of Sale 459

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 design of your restaurant should also reflect the concept. Fast food chains or quick service restaurants prepare mass-produced take-out food and usually follow a franchise model.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Two 26-foot farm-style tables are suspended from the ceiling with cables and can be set to any height.

Back of House 167

Back of House Seating Seasonal Menu Design 167

The Restaurant Times

NOVEMBER 17, 2022

A well-designed floor plan is the first thing that entices your first-time visitors. A good layout is simple, friendly, and engaging, whereas a bad design may force clients to take a pledge never to return. In your floor layout, every inch of space matters, both indoors and out. Seating/Dining area. Coffee bar.

Design 52

Design Café Customer Service Outdoor 52

Modern Restaurant Management

APRIL 5, 2024

Merch might a somewhat newer term in a restaurant owner's lexicon, but having a focused merchandising effort can connect a person to a brand as well as be a great way to build awareness and put buts in seats. Promotional products take an existing item, such as a water bottle and just place your logo onto it within set sizes.

Merchandise 203

Merchandise Brewery Design Magazine 203

Black Box Intelligence

MARCH 4, 2021

Even so, the list is growing of brands that have unveiled new, futuristic designs that prioritize off-premise consumption over dine-in. For many limited-service restaurants, this could mean additional drive-thru lanes or take-out windows. Some may even build express-style locations with no indoor seating at all.

Design 98

Design Fast Casual Mobile Ordering Customer Service 98

The Restaurant Group

JANUARY 7, 2020

Restaurant Design. While great food and customer service are essential for return business, the ambiance and restaurant design are equally as important. Your restaurant’s design sets the stage for a customer’s dining experience. Your restaurant’s design sets the stage for a customer’s dining experience.

Design 78

Design Fine Dining Seating Customer Service 78

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Advertise! ??

Events 351

Events Social Media Kitchen Safety Seating 351

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. I like to joke about the number of mop sinks I’ve designed over the years.

Back of House 167

Back of House Design Fine Dining Customer Experience 167

Modern Restaurant Management

DECEMBER 1, 2023

Walnut wood flooring is carved out to allow Italian tile to be laced in for unexpected yet functional moments. What was the process of working on the project and how long did it take? The design challenge was creating a space that exuded a sense of comfort and familiarity while feeling upscale, unique, and exclusive.

Design 167

Design Presentation Customer Experience Dine-in 167

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

Modern Restaurant Management

JULY 21, 2021

But the question remains, how do eating establishments respond to the “new way” of eating out, as we must adapt to a world where the Covid strain will most likely never fully disappear from our lives? Exploring new ideas to deal with guest and staff safety should be a natural evolution.

Design 190

Design Customer Experience Dine-in Innovation 190

Foodable

MAY 5, 2020

Check out the Restaurant Recovery Resource to keep up to date for the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron and Steve Starr, principal at Starrdesign , examine a closer look into the subsequent restaurant design.

Design 67

Design Fine Dining Fast Casual Innovation 67

Modern Restaurant Management

JUNE 10, 2020

But January 2020, though initially characteristic, became the start of a year that would deliver the longest “time-out” in history. Inside Out. People coming out of isolation in droves, looking to reestablish freedom of movement in their communities. ” An (ROI) Argument for Expanding Outdoor Seating.

Outdoor 221

Outdoor Seating Customer Service Small Business 221

Culinary Cues

OCTOBER 19, 2020

But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job. www.mindtools.com. [] HISTORY AND ANTHROPOLOGIE.

Restaurant Law 446

Restaurant Law Communication Café Take-out 446

7 Shifts

FEBRUARY 12, 2021

Maybe it’s to take your grandmothers’ recipes to the masses. You have the advantage of a built-out kitchen with equipment, bars and dining rooms, technology, parking lots, and more. With restaurant startup costs restaurant startup cost averages at $275,000 or $3,046 per seat for a leased building, According to Sage accounting.

License 444

License Equipment Certification Information 444

Culinary Cues

JANUARY 4, 2021

Restaurant folks are pretty good at problem-solving when we can approach the issue in a logical manner: “business volume is down and labor cost is out of whack so we change our operating hours and reduce the amount of labor needed – problem solved for the time being.” Imagination will take you everywhere.”. Albert Einstein. Steve Jobs.

Customer Service 449

Customer Service Customer Experience Hotels Small Business 449

The Restaurant Times

JULY 3, 2022

A design enthusiast by heart, Vanshika has jumped into the family business to take the legacy forward. . TRT – How was your transition journey from design to the restaurant? On a personal level, I was not feeling very satisfied just working an interior design job. I would often hear about what was happening.

Design 52

Design Customer Experience Presentation Outdoor 52

7 Shifts

AUGUST 26, 2019

Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right dura­tion."— Sure, you may have a certain number of seats, but service duration is variable. If you're under capacity, demand is low with lots of available seating. What is Restaurant Revenue Management?

Management 408

Management Management Airlines Customer Service 408

Modern Restaurant Management

JULY 5, 2022

I don’t have one client who has all the servers necessary to run their operations, which results in a lot of complaints about long waiting times once the guest is seated. For a few minutes, the guest feels better because they are in a seat, but the big problem is on the horizon. Improve Service Through the Menu.

Seating 187

Seating Training Customer Service Point of Sale 187

Modern Restaurant Management

JUNE 5, 2020

Allowing restaurants to utilize outdoor parking space is a way for municipalities to offer additional relief to local restaurants and help consumers feel safe and more comfortable when dining out. Therefore, maximizing the ability to utilize outdoor space to increase seating capacity will be critical for restaurants during this period.

Outdoor 168

Outdoor Seating Government Employee Relations 168

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.

2023 198

2023 Loyalty Program Mobile Ordering Customer Experience 198

7 Shifts

OCTOBER 31, 2022

Taking the time and energy to create one proves to others (and yourself) that you're serious about the venture. Check out these successful restaurant ideas. It also shows that you've done your research given the market, suppliers, and have an idea on menu design. You may want to list out: Team Management. Positioning.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

SEPTEMBER 21, 2020

In a typical month, we used to help restaurants seat over four million diners. Instead of panicking about the unexpected roadblock, he calmly embraced having to take a detour because he knew his final destination hadn’t changed. They knew Yelp could do more than just help them seat diners.

Front of House 196

Front of House 2009 Reservations Website Management 196

Open for Business

MAY 19, 2023

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials 1. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Fine Dining 147

Fine Dining Front of House Design Document 147

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

Modern Restaurant Management

MARCH 17, 2021

The biggest factors to consider when developing one are: location, size, and design. Customers can identify with a brand that designs for them and creates a better customer experience. When picking a sign, the three main factors to decide are the type, location, and design. Sign Location and Design. Sign Types.

Outdoor 198

Outdoor Point of Sale Design Customer Experience 198

Modern Restaurant Management

APRIL 18, 2022

To take advantage of outdoor dining to the fullest, restaurants must carefully plan, adjust staffing and maintain the ability to quickly correct when obstacles arise. Often with more available seating comes an influx of guests. Taking Weather into Account. Prioritizing Staffing. Considering Layout for Practicality.

Outdoor 167

Outdoor Seating Restaurant Law Customer Experience 167

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. call from the restaurant stating that the breakfast cook called out or didn’t show. The more steps that a cook takes the greater the opportunity for mistakes.

Back of House 519

Back of House Dine-in Restaurant Law Ordering 519