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Turning Pain Points into Strengths: How to Create a 360-Degree Dining Experience

Modern Restaurant Management

As COVID-19 restrictions are lifted and the hospitality industry begins to reemerge, now is the time for restaurants to look at how to turn their pain points into strengths through technology. The pandemic has devastated the restaurant industry, with profitability and staffing levels down for the vast majority of restaurant operators.

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Using Tech for Better Guest Engagement

Modern Restaurant Management

Seating to First Server Contact : Cameras can track the duration from when a customer is seated to when a server approaches them. CRM systems can track customer preferences and dietary restrictions, enabling personalized menu suggestions that cater to individual needs.

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What Does Lent Have to Do With Crispy Fish Sandwiches?

EATER

While fast-food restaurants may offer spider-shaped doughnuts for Halloween or pink drinks for Valentines Day, Lent specials stand apart in that they revolve around the traditional dietary restrictions of the observance. Many practitioners either eat fish on Fridays during Lent , or replace meat with fish for the entire time.

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How to Train Your Staff to Communicate Effectively with Guests

Modern Restaurant Management

Teach a hostess how to let someone know about a wait or a lack of availability in the customer’s desired seating area. Make sure that the team knows what to recommend for common dietary restrictions such as gluten-free, vegetarian, or vegan. Coach your new hire on some relevant examples of this. Body Language.

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The 11 Best Restaurant Event Ideas That Actually Bring In New Customers And Keep Regulars Excited

ChowNow

Provide space for seating, tasting, and entertainment. Allow dietary restrictions or preferences at booking, but keep the courses a surprise. Set up cooking stations in your parking lot with clear judging criteria. Reach out to community officials or well-known local public figures to judge the cookoff.

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Mastering the Art of French Dining

EATER

This is now changing with the advent of online booking systems that offer two seatings each night — usually with an earlier seating at 7 or 7:30 and the later at 9 or 9:30 p.m. Le Cheval d’Or The crew at Le Cheval d’Or run a casual operation including an early dinner seating at 7 p.m. and it was only tourists.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.