Restaurant Business

APRIL 23, 2024

Food safety has never been more prevalent. When dining out, they rightfully expect that the food they order is cooked properly to a safe temperature and that the kitchen foods are prepared in is clean. For operators interested in ramping up their efforts, updating equipment can be a big help in fostering safety.

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Food Safety Equipment Kitchen Safety Food 274

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

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Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

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Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

SEPTEMBER 1, 2020

According to a recent study by Mastercard , “79 percent of respondents worldwide say they are now using contactless payments, citing safety and cleanliness as key drivers.” Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. Yes, ordering and payment is important.

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Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

JUNE 23, 2020

As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful. Business begins at the endpoint, especially in food service and hospitality. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact.

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Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

JUNE 8, 2020

states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. ServeSafe and food handler certification.

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FOH BOH Employee Relations Front of House 507

Modern Restaurant Management

AUGUST 10, 2020

Our centers quickly adjusted their business models to provide everything from COVID and social distancing signs to safety screens and shields to PPE across all industries, including the restaurant industry. Front of House. Outside Your Restaurant.

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Communication Kitchen Safety Front of House Food Safety 493

Modern Restaurant Management

OCTOBER 20, 2020

With dining rooms emptying out, downtown rents increasing, and autonomous delivery right over the horizon, many operators are wondering if that Main Street location is really worth the spend. Growth for most, after all, isn’t walking through the front door, it’s coming in online. Why are they effective right now?

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Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Food handlers must wear gloves, hats and masks. They are for your own safety too. Here's some of their advice.

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FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Here are some key tips you should have on top of your mind: Factor in accurate food preparation and cooking timings to avoid letting down your diners. Untrained and unmotivated staff.

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Front of House Kitchen Safety Customer Service Point of Sale 545

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

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Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

APRIL 7, 2021

A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers.

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Kitchen Safety Food Safety Front of House Back of House 423

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Running a restaurant is a balancing act. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.

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Operations Management Management Front of House 195

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

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Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.

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Food Food Safety Front of House Fast Casual 474

Modern Restaurant Management

JULY 13, 2020

Particularly as they’re learning how to best operate amidst new outbreaks to create the dining experiences patrons expect. Here are three new things consumers expect: Consumers Expect to Dine in the Way They’re Most Comfortable. However, a surge in hot spots means the dining experience will continually evolve.

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Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. Customer loyalty is built on a combination of factors that a digital workplace can support, like: Ease of experience : Consumers want the multiple steps of dining in or taking out to be easy. ” Digital Communication Can Increase Customer Loyalty.

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Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

MAY 7, 2020

Shifting Delivery and Dine-In Experiences. In a recent Coronavirus-related study , 89 percent of respondents said they felt safer eating food from a grocery store or at home, versus in a restaurant. But there is a light at the end of the tunnel, with many states and countries heading for reopening as new cases decrease in the U.S.

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Food Safety Mobile Ordering Front of House Seating 480

Modern Restaurant Management

FEBRUARY 17, 2020

You get home from a long day at work, don't feel like cooking and want to treat yourself to some great food. But with the rise of services like DoorDash, GrubHub and Caviar, good food — some of it from Michelin-starred chefs — is only a click away. Consumers look for a sparkling clean front of house.

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Customer Experience Front of House Back of House Consumer Goods 495

Modern Restaurant Management

JANUARY 8, 2021

With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. The major focus of these guidelines is keeping customers safe, but it’s equally important to consider the safety of employees. For restaurant owners, the answer lies in the technology. 86 Paper Chits.

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Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience.

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Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

MAY 21, 2025

From the front-of-house ensuring a pleasant dining experience to the kitchen crew keeping up with orders and maintaining sanitized facilities, every process needs to run smoothly. Kitchen staff rely on hot water for sanitizing silverware, wiping down food prep areas, and quickly cleaning spills.

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Front of House Food Supply Food Order Supplies 221

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. The restaurant dining experience has changed forever and menu items must also adapt to these times. Re-engineer Menus. Optimize Inventory.

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Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

AUGUST 22, 2024

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value Previously, he co-founded CAKE, which was acquired by Sysco and helped create Sysco Labs, a platform for food service distributors. "People

Allergens 402

Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MAY 13, 2021

Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign. Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign. But throughout, people have stepped up to help restaurants.

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Front of House Food Safety Certification Social Media 367

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. They are confident people want to go back to dining out and not be reminded of COVID-19.

Front of House 386

Front of House Back of House Seating Design 386

ChowNow

MARCH 28, 2025

With rapid advances happening across various industries, including the food industry, you might be wondering: What does AI have to do with running my restaurant? Some restaurants use computer vision for things like tracking foot traffic and monitoring food safety. The short answer? More than you think.

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Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

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2024 Fast Casual Food Safety Insurance 493

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

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2022 Hospitality Loyalty Program Point of Sale 473

Culinary Cues

DECEMBER 28, 2021

Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. The cooks are in the zone as the orders attack the kitchen even faster now as the dining room fills and servers’ line up to make toast and refill silver coffee pitchers. This is magical.

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Front of House Kitchen Safety Fine Dining Back of House 473

Goliath Consulting

JUNE 30, 2020

But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

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Food Safety Kitchen Safety Front of House Back of House 349

Modern Restaurant Management

JUNE 15, 2020

Ask customers to hand sanitize prior to entering the dining room. With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. What are the best practices employers can put in place to welcome back apprehensive restaurant employees? In reality, a new post-COVID-19 industry normal exists.

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Hiring Guest Recovery Back of House Food Safety 466