This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
The Tech That’s Already Here Automation in restaurants isn’t just about robots bringing food to your table or mixing drinks; it’s about redefining the dining experience altogether. Why hire food runners when Servi can handle the job without missing a beat? This technology already exists today.
." 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.
From onboarding new hires to upskilling existing staff, a comprehensive training program can improve customer service, boost efficiency, and foster a positive work culture. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills.
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. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.
By acting as a bridge between restaurants and multiple delivery services, aggregators help streamline order management , improve order accuracy, and allow restaurants to focus on delivering a great dining experiencewithout the headaches of handling multiple platforms separately. Is your delivery operation disorganized?
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.
Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9
A modern Restaurant POS System does far more than just process payments—it powers the entire dining experience. POS systems are where you place food and drink orders and send them to the back of the house. Wondering what is a POS system for a restaurant? Historically, cash registers in restaurants served one purpose.
In this post, we’ll explore five essential POS features designed to reduce wait times and deliver faster, more efficient dining experiences. This eliminates the hassle of waiting in lines or for servers to take orders, tackling one of the most common delays in dining experiences. Digital menus also play a role in speeding things up.
Comp Traffic In This Issue: The Big Picture: Sales and Traffic Trends Segment Focus: Fine Dining Best vs Worst: Region, Segment, and Cuisine Staffing Turnover Review: Full Service June 2025 Restaurant Industry Trends The Big Picture: Sales and Traffic Trends Consumers grew more optimistic in June, breaking a five-month streak of declining sentiment.
Restaurants had difficulty hiring and retaining staff, which led to more interest in automating processes. Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. – Pooja S.
We all know it. Restaurant profit margins are pretty low. But not entirely because of inflation, labor shortages, and high food costs. Sure these make it worse, but the real reason why owners struggle to make a profit is because it's damn hard to run an efficient restaurant business. What is the average restaurant profit margin?
Masked chefs make pizza in a restaurant kitchen in 2022. Jeffrey Greenberg/Universal Images Group via Getty Images Five years after the onset of the COVID pandemic, normalcy is increasingly a fragile concept After seven years of running a pop-up, Jarrett Stieber was finally ready to open his restaurant, Little Bear , in Atlanta. But it didnt!
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.
She had been a contributor to House Beautiful , managed a food boutique, and ran a successful catering business that often served well-heeled clients in New York and its suburbs. hired her to cater a book release party, the executives present were reportedly impressed enough to see a book in her future. That b h can do everything.”
The restaurant industry has long relied on immigrant workers to fill key roles in kitchens, dining rooms, and management teams. Key Concerns for Restaurant Operators Workforce Shortages – With tighter restrictions on hiring immigrant workers, restaurants may struggle to fill positions.
Restaurants will continue to invest in comprehensive Back-of-House Technologies Following the pandemic, restaurants focused heavily on Front-of-House technology to streamline and digitize the diner experience. I think 2025 will be the year restaurants focus on turning insight to action through integrations.
Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? It is increasingly difficult to recruit, attract, hire, and retain employees, but there are some insights that can help you navigate a tough labor landscape. The Restaurant Labor Shortage.
Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. Ask customers to hand sanitize prior to entering the dining room. In reality, a new post-COVID-19 industry normal exists.
The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. As the hospitality industry gears up for the influx of holiday diners, making the right hires becomes especially crucial in maintaining a high quality of service. Never hire someone in the name of urgency.
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.,
Staff are now tasked with policing masking, moving heavy furniture to configure outdoor dining, and packaging to-go orders. As we start to welcome back workers, doing things as they were before isn't going to work—especially in hiring. That all begins at the hiring level. Adam Ranier, Writer, Restaurant Manifesto.
Today’s restaurants face obstacles on many fronts. Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Simplify Front of House Processes. Automation technologies can improve back of house operations as well. trillion each year.
The closure and restriction of dine-in operations has had a devastating impact on the industry. Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. Roles shifted too.
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.
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.
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.
Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. One of the fine dining operations that I consult with had a contest for selling the most chef specials, with the prize being that the chef would personally make the winner any item on the menu for dinner.
A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Ensure they are Experts Not all cleaners are created equal.
We hope you enjoy your dining experience with us. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. To get a receipt for your order, reply with Hi. What are AI and ML? Let’s Start With the Why.
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?
. "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. Even well-funded university dining halls are closing their doors.
Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,
With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.
Summer is prime hiring time for restaurants. Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention. What can restaurant operators do to attract and retain talent for the busy season ahead?
Tackle the Labor Shortage with Hiring Incentives. 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. Here are some trends NCR is watching as move into 2022.
The good news is that people are resilient, strong, and love to dine out with friends and family. As restaurateurs, you will return to greeting guests, return to working with your staff, but in addition to great food and spirits, you will be required to offer a safe, clean dining experience like never before.
They must choose whether to use third-party online ordering platforms or handle delivery in-house. In-House vs. Third-Party Delivery In the past, customers had to call or fill out forms on the restaurant's website to get food to their doorsteps. This scenario also implies hiring couriers and handling logistics.
But some, such as the popularity of technology enabled dining experiences, are staying strong. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. Stay Connected.
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.
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.
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The past year has created many challenges for the restaurant industry. But not in the way you might think.
In the dining room, the same attention to organization must be prevalent. From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content