Modern Restaurant Management

MAY 2, 2025

Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service. Behind the scenes, digital kitchen solutions and automated inventory tracking are enhancing back-of-house efficiency.

Technology 252

Technology Mobile Ordering Front of House Back of House 252

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. This will collect post-dining feedback from guests, givingrestaurants comprehensive insights into the guest experience.

Operations 221

Operations Front of House Seating Reservations 221

Modern Restaurant Management

DECEMBER 18, 2024

So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. For the first part, click here and for the second part, click here. Data, Data, Data.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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?

Front of House 510

Front of House Kitchen Safety Food Back of House 510

Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”

Customer Experience 451

Customer Experience Fine Dining Seating Catering 451

Modern Restaurant Management

MAY 16, 2025

In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. When guest expectations are sky-high and every table turn counts, how quickly a team responds – both to guests and to each other – can significantly shape the dining experience.

Front of House 252

Front of House Communication Back of House Fast Casual 252

ChowNow

MARCH 21, 2025

If managing food delivery feels more like a headache than a revenue stream, youre not alone. In this article, youll learn: How food delivery aggregators work and why theyre valuable. In this article, youll learn: How food delivery aggregators work and why theyre valuable. Is your delivery operation disorganized?

Delivery 195

Delivery Operations Food Online Ordering 195

Modern Restaurant Management

MAY 18, 2020

US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.

Front of House 522

Front of House Back of House Online Ordering Kitchen Safety 522

Modern Restaurant Management

MARCH 21, 2025

We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. In an industry where every dollar county, rising food costs, labor shortages, and shrinking profit margins quickly become an uphill battle.

Technology 221

Technology Front of House Customer Service Back of House 221

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.

Food 475

Food Food Safety Front of House Fast Casual 475

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Optimize Food Safety Protocols. trillion each year.

Training 491

Training Front of House Food Safety Back of House 491

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.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

AUGUST 26, 2021

Dining rooms are open, and tables are at 100 percent capacity in most states. These conditions present an evolving challenge for restaurants when it comes to providing a safe dining experience for customers and employees, especially when it’s often unknown whether patrons are vaccinated or not. An Uncomfortable Position.

Technology 568

Technology Ordering Front of House Customer Experience 568

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. . | Perkins and Huddle House are classics of the family-dining genre.

Fast Casual 182

Fast Casual Front of House Back of House Leadership 182

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. And according to Technomic, Inc.,

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 559

Technology Front of House Back of House Online Ordering 559

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. Demand for Dining Out Isn’t Going Anywhere. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

Front of House 530

Front of House Back of House Online Ordering Food Order 530

Modern Restaurant Management

SEPTEMBER 1, 2020

Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience. Yes, ordering and payment is important.

Hospitality 576

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.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

FEBRUARY 5, 2025

MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. Takeout Holds Steady, Delivery Slumps Delivery orders dropped 9 percent, while dine-in traffic fell 20 percent. Toast analyzed data from restaurants on Sunday, Feb. Vegas Jackpot, New Orleans Next?

2024 309

2024 Food Order Delivery Sports 309

Modern Restaurant Management

MAY 22, 2025

In the food service industry, branded apparel is a critical extension of your business's identity. Strategic Value of Branded Apparel For food and beverage establishments, properly selected team uniforms deliver measurable benefits across multiple business objectives. Strategic use of color should inform uniform design decisions.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

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.

Front of House 221

Front of House Food Supply Food Order Supplies 221

Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Moving to Multichannel Dining Experiences Dining out is… back? Restaurants know this, and it’s why they are focused on connecting the back and front of the house. Food availability is often in flux.

2024 510

2024 Mobile Ordering Front of House Back of House 510

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 451

Front of House Back of House Seasonal Menu Food Order 451

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.

Front of House 546

Front of House Kitchen Safety Customer Service Point of Sale 546

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

POS 522

POS Front of House Cash Management Online Ordering 522

Modern Restaurant Management

DECEMBER 23, 2020

Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. These aspects create a modern yet interactive dining experience with a connection to the built environment. Getting Creative with Outdoor Space.

Design 540

Design 2021 Outdoor Brewery 540

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture.

Fine Dining 495

Fine Dining Technology Front of House Sustainability 495

Modern Restaurant Management

MARCH 11, 2025

." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

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.

Operations 195

Operations Management Management Front of House 195

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.

Front of House 501

Front of House Back of House Restaurant Law Food Safety 501

Modern Restaurant Management

NOVEMBER 1, 2021

"The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone. Even well-funded university dining halls are closing their doors. It's not just impacting small franchises or mom-and-pop outfits.

Front of House 522

Front of House Fast Casual Dine-in POS 522

ChowNow

JUNE 6, 2025

Maybe you’re running a second-generation Italian restaurant, staying true to your family recipes, or maybe after years of working in fine dining, you opened a spot that felt more true to you. Establishes Trust with New and Returning Customers People want good food, but they love it even more when they know the personality behind the brand.

Social Media 195

Social Media Fine Dining Front of House Customer Experience 195

Modern Restaurant Management

JANUARY 19, 2021

Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. For Top Round Roast Beef in San Francisco, that meant running a fried-chicken joint, burger house, and ice-cream parlor all from within their existing sandwich shop. New idea, online menu, real food.

Front of House 532

Front of House Online Ordering Food Order Small Business 532

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 474

Operations Front of House Customer Service Customer Experience 474

Modern Restaurant Management

SEPTEMBER 23, 2020

Tastewise, an AI-powered food intelligence solution, launched in the UK. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. SpotOn Executive Team. ” Tastewise Data. .”

Serving 519

Serving White Paper Food Recycling 519

Modern Restaurant Management

OCTOBER 7, 2021

As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. Dining room procedures. Food safety and restaurant cleanliness. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit.

Technology 494

Technology Operations Food Safety Kitchen Safety 494