7 Shifts

NOVEMBER 24, 2024

With these hostess interview questions, you can find the right candidates with the perfect combination of technical and interpersonal skills to create a seamless dining experience. If you could sum up the word “hospitality” into one sentence, what would it be? Hospitality isn’t an easy industry to work with.

Hospitality 195

Hospitality Seating Customer Experience Reservations 195

Modern Restaurant Management

JUNE 27, 2025

With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. At the same time, U.S. chain sales grew just 3.1

Loyalty Program 371

Loyalty Program Customer Experience 2025 Customer Service 371

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. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

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 180

Fast Casual Front of House Back of House Leadership 180

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?

Food Order 309

Food Order 2024 Delivery Sports 309

ChowNow

JANUARY 23, 2025

In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. Does the energy feel flat, and the customers look bored.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

MAY 22, 2025

Fine dining venues benefit from understated elegance through embroidered logos on professional attire, while fast-casual concepts can leverage more dynamic graphics and color palettes to reflect their energetic atmosphere. In the food service industry, branded apparel is a critical extension of your business's identity.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 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

SpotOn

JANUARY 14, 2025

For the last 12 years, she worked in hospitals serving the senior community in particular. Occupying only 900 square feet, with a chef’s table for on-premise dining, Soup’d Up is not like other restaurants. “When you’re a chef-owner, you don't have time to manage the front-of-house,” says Gordon.

Front of House 98

Front of House Operations Back of House Seasonal Menu 98

The Rail

MAY 30, 2025

Opening a new dining space in 2025 calls for more than just a good recipe list or architectural sense. Evaluating Consumer Trends That Are Redefining the Dining Experience Consumer expectations have changed drastically; staying ahead implies creating your concept with those developments in mind.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

QSR Automations

JANUARY 16, 2025

Adding h ost s tand s olution software has become an indispensable tool for restaurants and hospitality businesses. Beyond quoting and seating , it can offer robust features for accurate quoting and reservations, streamlin es operations and enhanc es the customer experience for both dine – in and off – premises guests.

Front of House 52

Front of House Operations Back of House Reservations 52

ChowNow

MARCH 20, 2025

Whether theyre grabbing takeout, dining in, or ordering delivery, diners dont have patience for long waits or clunky systems. Staff scramble, customers grow impatient, and suddenly, a busy night turns into chaos. Instead of focusing on growth, restaurant operators spend their time fixing problems that shouldnt exist in the first place.

Operations 195

Operations Online Ordering Customer Service Mobile Ordering 195

Clover - Restaurants

JUNE 30, 2025

Integrating advanced restaurant technology into your full-service restaurant is a necessity in today’s hospitality landscape. Whether it’s to enhance the dining experience, streamline operations, or increase revenue, leveraging technology is essential to thrive in an ever-evolving industry. Live Check. Table management updates.

Hospitality 52

Hospitality Technology FOH Front of House 52

Paper Chase Accountancy

JULY 25, 2025

Beneath the surface of the hospitality industry includes seamless operations and financial complexity that far exceeds standard business accounting. Key Takeaways Understand the key functions and principles of hospitality and leisure accounting. See how restaurant bookkeeping fits into broader hospitality accounting practices.

Hospitality 52

Hospitality Cash Management Tip Distribution Seasonal Menu 52

Squirrel Systems

APRIL 30, 2025

In full-service restaurants, operational efficiency and accuracy are crucial to delivering a seamless dining experience. Many restaurants have successfully implemented these technologies, seeing measurable improvements in both front- and back-of-house operations.

Front of House 66

Front of House Back of House Customer Service Customer Experience 66

MBB Hospitality

DECEMBER 22, 2024

Pandemic Acceleration COVID-19 restrictions led to a surge in online ordering as dine-in options were limited. The way consumers interact with restaurants has changed significantly in recent years, driven by technological advancements and shifting customer expectations.

Online Ordering 52

Online Ordering Ordering Front of House Customer Service 52

Lavu

MAY 23, 2025

Delis and sandwich shops continue to be popular with customers because they provide versatile, quick dining options. Thinking about launching your own deli in 2025? Youre not alone. With the growing demand for fresh, made-to-order meals and local favorites, starting a deli can be a smart and rewarding business move.

2025 78

2025 Employee Relations Tip Distribution POS 78

SpotOn

JULY 25, 2025

But thanks to a staff deeply committed to hospitality, thoughtful forecasting and scheduling, plus a little invisible technology, even a packed dinner service at Allmine looks remarkably smooth. But SpotOn Hospitality Specialist Carlos Carbajal took a different tack. It doesn’t mean things still don’t go awry.

Front of House 52

Front of House Point of Sale Hotels Social Media 52

Lavu

JUNE 30, 2025

From the front-of-house to the kitchen, modern POS solutions reduce manual errors, improve staff productivity, and enhance the customer experience. On top of that, processing speed can make or break a dining experience. On top of that, processing speed can make or break a dining experience. Want to know more?

POS 60

POS Operations Loyalty Program Mobile Ordering 60

Gecko Hospitality

JULY 17, 2025

It’s time this essential role has earned the recognition it deserves as the linchpin of the hospitality industry a true blue-collar job in disguise. Daily Chaos, Managed with Precision Peak times in restaurants are a perfect storm dining room buzzing, kitchens firing on all cylinders, and unforeseen challenges popping up without warning.

Management 52

Management Management White Paper Leadership 52

Black Box Intelligence

JULY 16, 2025

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.

2025 52

2025 Fine Dining Point of Sale Fast Casual 52

Modern Restaurant Management

MARCH 11, 2025

"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. Special events have become a big reason for going out, making unique dining experiences more important than ever. This trend has held on in the last five years.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

SpotOn

JUNE 27, 2025

The truth is using QR codes the right way can actually help your restaurant create a better guest experience by putting customers in control of the ordering process and freeing up your staff to focus on the hospitality aspect of the dining experience. Those are numbers that add up to better profits in the long haul.

Mobile Ordering 52

Mobile Ordering Online Ordering Back of House Front of House 52

Modern Restaurant Management

MARCH 11, 2025

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. From a legal perspective, Insurance : the pandemic highlighted the limitations of insurance policies. Workforce : COVID fundamentally changed the labor market.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

QSR Automations

JANUARY 31, 2025

In the ever-changing world of hospitality, efficiency is the name of the game. Every second counts, every ingredient matters, and every team member plays a vital role in creating a great dining experience. Together, these systems: Prevent overproduction by tying kitchen output to dining room activity. The result?

Waste 52

Waste Front of House Operations Back of House 52

Modern Restaurant Management

APRIL 29, 2025

Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. “Off-premises dining has become a key revenue driver and an essential way to engage consumers,” said Dr. .

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Modern Restaurant Management

DECEMBER 17, 2024

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.

2025 419

2025 Back of House Front of House Customer Experience 419

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. Following are a few simple steps hospitality operators should consider: Remember that Guests Come for the Experience. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

JANUARY 24, 2022

Ensuring guests experience true hospitality is tantamount to running a successful restaurant. Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. What Makes Hospitality So Vital to the Dining Experience?

Technology 558

Technology Front of House Back of House Online Ordering 558

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.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

JUNE 23, 2020

The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful. And this will take some time.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

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

Social Hospitality: Restaurants

MAY 6, 2020

The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Here are 10 inspirational ways the hospitality industry is embracing positivity during COVID-19. Four Seasons New York: Housing Healthcare Pros.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

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. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this? The answer lies in technology.

Fine Dining 493

Fine Dining Technology Front of House Sustainability 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?

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

NOVEMBER 1, 2021

is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The "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. So what pushed them to leave?

Front of House 520

Front of House Fast Casual Dine-in POS 520

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. The old maxim to “under promise and over deliver” is relevant to the hospitality industry. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management.

Front of House 545

Front of House Kitchen Safety Customer Service Point of Sale 545