Modern Restaurant Management

DECEMBER 19, 2024

While specializing in a specific area of cuisine can be effective, designing a menu that offers a variety of dishes opens the door to new demographics, foot traffic and brand loyalty. This rigidity can stifle creativity and limit a restaurant’s appeal to a broader and more diverse range of customers.

Dietary Restrictions 417

Dietary Restrictions Influencer Customer Experience Menu 417

Modern Restaurant Management

JANUARY 13, 2025

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident. Before a recall, have a crisis communication plan in place.

Management 419

Management Management Social Media Food 419

Modern Restaurant Management

JANUARY 27, 2025

Bartenders : May receive a share of tips for serving drinks and supporting table service. Factors to Consider When Designing a Tip Policy Team Structure : Assess how each role impacts the customer experience. Hosts/Hostesses : Sometimes included for their role in creating a positive first impression.

Tip Distribution 449

Tip Distribution Management Management BOH 449

Modern Restaurant Management

NOVEMBER 20, 2024

How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? Manual checklists, bathroom signs reminding employees to wash their hands and visual inspections were designed for a different era of food service – one with simpler supply chains and lower volumes.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

Modern Restaurant Management

OCTOBER 29, 2024

The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. .

Marketing 447

Marketing Advertising 2024 2023 447

Modern Restaurant Management

APRIL 16, 2025

A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. The multi-course experience is served at a 10-seat counter with two seatings per evening. "We offer tableside prosciutto carts with three different prosciuttos. .”

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

NOVEMBER 27, 2024

" Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: Heavy appetizers – 34 percent Stations (e.g. "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."

Seasonal Menu 493

Seasonal Menu Magazine Food Order Events 493

Modern Restaurant Management

DECEMBER 17, 2024

A great example of this is McAlister’s Club MCA – designed to elevate the guest experience for loyalty members. This frees up valuable labor resources to focus on what really matters—serving customers at the restaurant level, and focusing on customer service and business growth at the distributor level.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

AUGUST 25, 2023

This reduces the burden on staff when the restaurant is at capacity and teams are buzzing, allowing everyone to focus on the task at hand — serving customers and providing a five-star experience.

Design 416

Design Back of House Front of House Customer Experience 416

Modern Restaurant Management

JANUARY 30, 2025

While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

DECEMBER 31, 2024

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

FEBRUARY 21, 2025

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

NOVEMBER 11, 2024

Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's. Companies like Bear Robotics offer robots like Servi, designed to act as food runners and table bussers.

Front of House 450

Front of House Food Order Seating Customer Experience 450

Modern Restaurant Management

JANUARY 2, 2025

These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses. On the other hand, beer and wine licenses are more affordable and easier to obtain, often costing one-third to half as much as a full liquor license.

License 472

License Loyalty Program Innovation Customer Service 472

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

JANUARY 9, 2025

With electricity costs averaging 16 cents per kWh in the United States, they serve as a formidable solution in intermittent applications, such as outdoor winter patios, where convenience outweighs long-term infrastructure costs. Infrared heat, like sunlight, warms objects directly by exciting surface molecules.

Outdoor 386

Outdoor Brewery Seating Small Business 386

7 Shifts

NOVEMBER 24, 2024

However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. SurveyMonkey and Typeform are survey tools that offer more customization in terms of design. You can also use pre-made templates specifically designed for the restaurant industry.

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

MARCH 3, 2025

Plaid represents structure, heritage, and intentional design. From there, we can start developing the brand identity (think color palettes, typography, and logo design). The restaurant needs cohesion, from signage to menu design to uniforms. It’s a timeless and bold pattern, much like a strong brand identity.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

Front of House 433

Front of House Back of House Sourcing Travel 433

Modern Restaurant Management

MARCH 3, 2025

Day in and day out, restaurant employees are on their feet—cooking, serving, bartending, cleaning, and ensuring every guest has a memorable experience, all while often working unusual schedules or long hours. While it has been alluded to, employers should design benefits that appeal to their specific workforce.

Insurance 412

Insurance Healthcare Leadership Small Business 412

Restaurant Business

DECEMBER 6, 2024

The updated logo, packaging and store design feature playful imagery and colors that are rich and full of personalitycreating a perfect backdrop for joyful experiences and the social posts sharing them. Early this year, Chatime also reinvigorated its brand platform with a refresh that celebrates and reflects its vibrant, youthful spirit.

Beverage 278

Beverage 2025 Innovation Social Media 278

Modern Restaurant Management

NOVEMBER 15, 2024

“Our new store design marks a pivotal moment in our brand’s evolution, serving as a cornerstone for our growth and the next chapter of our journey,” said Tony Libardi, Co-CEO & President of Marco’s Pizza. We aimed to bring a fresh, contemporary Marco's brand aesthetic designed for the long term.

Mobile Ordering 221

Mobile Ordering Design Customer Experience Online Ordering 221

Modern Restaurant Management

MAY 9, 2025

With handhelds, your team is able to spend more time serving guests, instead of going back-and-forth between tables and the POS station. These devices are designed to be intuitive, built for restaurant workflows, and easy to learn so your team can be fully up to speed in a few shifts.

Outdoor 251

Outdoor Mobile Ordering Loyalty Program Fast Casual 251

Modern Restaurant Management

DECEMBER 18, 2024

Whether it’s our elevated cuts of meat, new seasonal salads, or indulgent desserts, every offering is designed to reflect our commitment to quality and authenticity. Beyond the menu, we’re rethinking what the dining experience can be through dynamic restaurant design.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

AUGUST 11, 2023

Multidisciplinary designer Marissa Zajack is deeply passionate about food and the art of dining. “I seize every opportunity to intertwine my design expertise with the restaurant industry,” she said. Zajack brought the chef's creative vision to life through her branding and graphic design.

Design 419

Design Customer Experience Dine-in Transportation 419

EATER

NOVEMBER 27, 2024

For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. While not directly involved in running Off the Rez, her work laid the groundwork for its alignment with the museum’s mission to serve Native ingredients.“Every

Innovation 321

Innovation Food Truck Seasonal Menu 2004 321

EATER

APRIL 2, 2025

Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.

2025 334

2025 Beverage Leadership Hospitality 334

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

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. Bacon is well served in nearly everything, but it reigns supreme at breakfast time. The smells of the kitchen are individually unique, yet somehow blend to make sense.

Food 414

Food Front of House Back of House Point of Sale 414

EATER

DECEMBER 3, 2024

acre emporium features tens of thousands of ornaments from around the world, designed with every interest in mind, and draws even more visitors every year — all scrambling to fulfill their consumeristic wildest dreams. The sprawling, 7.35-acre This time of year, expect long wait times at the cashier’s line and throngs of spectators.

Hotels 278

Hotels 2022 Seasonal Menu Dine-in 278

Culinary Cues

MAY 12, 2025

Cooking should be fun and designed to make all involved happy. Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. So where are the opportunities to do just that while providing a taste of excellence to a wider audience?

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

DECEMBER 20, 2021

The good news is that it’s never been easier for restaurants to design professional-looking, state-of-the-art online menus. Allowing guests to view menus via QR code means less paper waste for restaurants, and more opportunities to improve their online menu design. There are three defining traits. A good mobile experience.

Mobile Ordering 568

Mobile Ordering Online Ordering Consumer Goods Customer Experience 568

Modern Restaurant Management

APRIL 16, 2025

These systems are designed to filter and chill tap water on-site, and provide still or sparkling water directly from the countertop. When this is broken down, one gallon of water can serve roughly 16 people, assuming each person drinks one eight-ounce glass of water. This change could result in a 74.2-percent

Back of House 251

Back of House Food Supply Waste Transportation 251

Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. Restaurant layout, ambiance, menu design, atmosphere and location are all just a number of factors that make no two restaurants the same. Cuisine type?

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

EATER

OCTOBER 21, 2024

The form is designed for grading fresh-ground coffee, not instant, so categories like aroma (the powder doesn’t smell like much of anything) and uniformity (all instants from a batch are the same) don’t apply. One serving costs between $2 and almost $4, and the minimum order is four boxes with eight servings each.

Back of House 305

Back of House SEO Uniforms 2016 305

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. A restaurant target market is the specific group of customers your restaurant is designed to attract. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195