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. “This enduring customer loyalty drives the restaurant industry forward, creating clear opportunities for restaurants to enhance the dining experience through strategic limited time offers, efficient delivery and exceptional in-person service," said Samir Zabaneh, CEO of TouchBistro.
However, to unlock AI’s potential, leaders will likely need to balance innovation and operational discipline, strengthen governance, and address capability gaps to help optimize operations, boost margins and future-proof their business — in both the front and back of house.”
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. And with robots like Tao greeting customers at the door, even front-of-house roles might be at risk. Even kitchens are evolving.
Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. We saw widespread adoption of mobile payments, digital ordering, and contactless dining almost overnight. Take digital kitchen management platforms, for example.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. What can you expect to see on menus in 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.
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.
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. What is Restaurant Operations Management? Its tough, and cant be done passively. Great restaurant operations dont happen by accident.
Smart owners will seize on this opportunity and use reviews as a powerful tool to fill their dining rooms and online ordering queues. You need to actively manage your reviews as a cornerstone of your business strategy. 2025 is almost here, and one thing is clear for every restaurant owner. Here’s how: 1.
To tackle these challenges, restaurant owners are relying more on digital tools like mobile ordering, self-service kiosks, and AI-powered workforce management. Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service.
So, even though we’re back to dining in, the damage has been done, and it manifests in all kinds of ways." " Birke discusses the rise of internal conflicts in the hospitality industry with Modern Restaurant Management (MRM) magazine. "Restaurant work was a pressure cooker then, and that was a long time ago.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1
That led to an employee shortage, especially for high-quality and experienced management positions. ." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
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. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country.
For some, breakfast is a simple, grab-and-go convenience, while others prefer to savor a dine-in brunch. “‘Experience’ means different things to different groups,” Valerie McCartney, VP of Franchise Development at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine.
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. Operational efficiency is paramount in restaurants. Even minor disruptions can impact the entire team and the diner experience.
Their effect isn’t just sensory — they can also activate digestive enzymes and modulate appetite, contributing to the dining experience beyond taste. Guests expect healthier dishes without sacrificing enjoyment, and chefs are tasked with satisfying those expectations while maintaining a compelling flavor profile.
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. Let’s say you run a fast-casual restaurant.
Well show you how to leverage: Your local restaurant scene Your restaurants brand Your digital assets The community around you Then, reveal how to measure your marketing efforts so you can continuously refine your strategy and strengthen your connection with customers. Consumer behavior is constantly evolving. We now live in a digital-first world.
Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. Your online ordering system should be front and center, not buried on a secondary page. Thats where local SEO and direct online ordering come in.
AI isnt about replacing peopleits about making everyday tasks faster, smarter, and easier to manage. AI isnt about replacing peopleits about making everyday tasks faster, smarter, and easier to manage. More than you think. Some restaurants use computer vision for things like tracking foot traffic and monitoring food safety.
If managing food delivery feels more like a headache than a revenue stream, youre not alone. But with so many third-party platforms available, managing them all simultaneously quickly becomes overwhelming. Is your delivery operation disorganized? Do orders get lost in the shuffle between different platforms?
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.
From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?
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.
This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. 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. Toast analyzed data from restaurants on Sunday, Feb.
You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. If youre using a modern POS system or inventory management software, you likely already have most of this information easily at your disposal. Because not every dish thats popular is profitable.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. So much data is generated at every point within a restaurant, whether fast casual or fine dining. For the first part, click here and for the second part, click here.
An inventory management system with automated restocking alerts keeps your stock levels in check. Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. Too many missed reservations?
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
At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Time Management: 80% of tasks completed often come from 20% of the effort. Time Management: 80% of tasks completed often come from 20% of the effort.
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.
Occupying only 900 square feet, with a chef’s table for on-premise dining, Soup’d Up is not like other restaurants. Occupying only 900 square feet, with a chef’s table for on-premise dining, Soup’d Up is not like other restaurants. ” Renee Gordon is no historian.
By Ellie Gabel, Contributor Plumbing problems can shutter your dining room faster than a bad Yelp review. Every crew member touches the trap's fate — dish, prep and front-of-house. Map shut-offs: Label every valve so managers can isolate leaks without waiting for engineering. Lead-up problems are rarely highly evident.
Managing food allergies in a restaurant isn’t just about good service its a critical safety responsibility. With the right POS features for allergen management, restaurants can track ingredients, flag allergens, and communicate vital information quickly between staff and customers. Lets explore each feature in detail.
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.
Restaurant review sites aren’t just for diners—they’re also savvy tools for restaurant operators to gather customer feedback and help control the narrative around their dining experience. Google Business Profile If you only have time to focus on one restaurant review site, or don’t know where to start, make it this one.
Host management is vital to a successful business! 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. Why would you ask someone to do all of that alone?
Cloud-Based POS Systems are transforming how restaurants operate by enabling remote management, faster updates, and seamless integration with other tools. From streamlining orders to managing inventory and staff, these systems provide the tools restaurant owners need to stay competitive in 2025 and beyond.
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.”
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.
Key benefits include: Efficiency : Automates workflows like inventory management and order processing. Better Data for Smarter Decisions Having access to real-time data allows restaurant managers to make informed choices about staffing, menus, and inventory. This level of transparency builds trust and encourages repeat business.
When it comes to streamlining operations in a busy kitchen, choosing the right order management system is crucial. Kitchen Display Systems (KDS) have emerged as a game-changer, offering real-time updates and seamless communication between front-of-house and kitchen staff.
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