Modern Restaurant Management

MARCH 18, 2025

With social media shaping trends, culture and commerce around the clock, younger generations are increasingly using these platforms to discover new dining experiences. For restaurants, this presents an opportunity to create in-person experiences that satisfy the craving for authenticity and connection.

2025 322

2025 Sustainability Social Media Customer Experience 322

Culinary Cues

NOVEMBER 22, 2024

Respectable restaurants either bake their own or invest the time to find an exceptional resource for this essential ingredient in the dining experience. Bacon is well served in nearly everything, but it reigns supreme at breakfast time. Before children speak, they sing, Before they write, they paint, As soon as they stand, they dance.

Food 415

Food Front of House Back of House Point of Sale 415

Modern Restaurant Management

JUNE 20, 2025

This shift is fueled by more adventurous young palates and a desire for children's dining experiences to reflect the culinary sophistication enjoyed by adults. Kids are no longer subsisting on chicken tenders and fries alone as parents are increasingly demanding more diverse, nutritious, and high-quality meal options.

Menu 251

Menu Dietary Restrictions Social Media Catering 251

Culinary Cues

MAY 12, 2025

Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. Act as if your family name was on the line.

Fine Dining 352

Fine Dining Seasonal Menu Front of House White Paper 352

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. As of 2024, over half of U.S.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

JANUARY 2, 2025

The Off-Premises Dining Shift: Food That Travels Well Delivery and pickup continue to dominate the pizza market as off-premises dining solidifies its role in customer behavior. Customers are increasingly expecting restaurant-quality food, even when dining at home. This not only frees up labor but also reduces order errors.

2025 251

2025 Online Ordering Franchise Franchising 251

The Rail

FEBRUARY 7, 2025

From sizzling dishes to a vibrant dining atmosphere, video content allows potential customers to experience the restaurants ambiance and imagine the sounds and aromas before the even set foot inside. You can encourage customers to share their dining experiences through videos to amplify your reach and credibility.

Marketing 130

Marketing Serving Loyalty Program Social Media 130

EATER

APRIL 11, 2025

Daron English Communal dining is all the rage. It would be one thing if I could whisper and gossip with the group I was dining with that night about the odious man across the room. Diners gather at one of chef Kendall DaCostas supper clubs. What if youre seated next to someone who sucks?

Fine Dining 238

Fine Dining Seating Dine-in Cash Management 238

Modern Restaurant Management

APRIL 29, 2025

Creating an exceptional guest experience goes beyond just serving great food; it’s about delivering an overall memorable visit — from the food and ambiance to the exceptional and friendly service. The Path to Success Ultimately, mystery diners serve as an essential tool for continuous improvement in the restaurant industry.

Franchise 282

Franchise Franchising Uniforms Dine-in 282

EATER

MAY 14, 2025

This send is the second of a four-part series on restaurant growth, presented by Square. This send is the second of a four-part series on restaurant growth, presented by Square. Organize all your orders dine-in, online, and third-party and fulfill them in a flash, right from your POS. Subscribe now for more stories like this.

Seating 222

Seating Outdoor Dine-in Beverage 222

Culinary Cues

FEBRUARY 5, 2025

This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Theres plenty of fear and loathing going on in the restaurant business.

Fine Dining 243

Fine Dining Food Supply Customer Service Recruiting 243

Modern Restaurant Management

JUNE 27, 2025

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. Customers who dine in are by far the most satisfied (despite the score slipping 1 percent to 83).

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

DECEMBER 17, 2024

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. At the same time, it can result in consumers creating more waste if they order more than they can eat.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

SEPTEMBER 24, 2020

Off-premise dining was already on-trend in the restaurant industry well before COVID-19. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to the re-configuration efforts. Delight Your Customers. Simplify Their Lives.

Coupons 596

Coupons Social Media Online Ordering Customer Experience 596

Modern Restaurant Management

MAY 10, 2021

It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. The area of restaurant operation that presents the most opportunity for improvement is takeout and delivery. Differentiated Dining. Upgrade Your Takeout Experience.

Food Safety 487

Food Safety Customer Experience Customer Service Entertainment 487

Modern Restaurant Management

JUNE 25, 2020

As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and customers back for in-person dining. Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Modern Restaurant Management

SEPTEMBER 28, 2021

While the dining landscape presents abundant opportunities for entrepreneurs and restaurant brands looking to expand or open a new location, owners and operators are understandably cautious about making a significant new investment. Which is why second-generation restaurant space has emerged as an increasingly popular option.

Dine-in 529

Dine-in Retail Consumer Goods Innovation 529

Culinary Cues

FEBRUARY 27, 2025

They continue to be a resource for me when I need a boost and hopefully may serve you as well. – Heston Blumenthal Chefs must realize that as much as flavor, texture, and taste are important to the experience of dining, it is context that makes a meal truly memorable. Inspiration comes in many forms.

Consumer Goods 292

Consumer Goods Presentation Leadership Dine-in 292

Restaurant Business

JUNE 11, 2025

All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. 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

JUNE 7, 2021

Restaurant owners are looking for creative ways to revamp the indoor dining experience with improved health and safety standards. Although not as great, the risk of surface transmissions is still present. Restaurants are eager to welcome customers back for indoor dining, but many customers are apprehensive. Service counter.

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531

Modern Restaurant Management

FEBRUARY 7, 2024

The dining landscape is shifting, driven by Gen Z's (currently 11- to 26-year-olds) quest for “genuine” culinary experiences over the conventional allure of "the best" restaurants. They champion farm-to-table movements, support local businesses and are conscious of the environmental impact of their dining choices.

Social Media 493

Social Media Customer Experience Influencer Dine-in 493

Modern Restaurant Management

OCTOBER 20, 2021

Offering a safe and enjoyable outdoor dining experience requires careful planning. Here are a few outdoor dining tips to ensure that you are providing the best experience possible to your patrons. Your outdoor dining area should have a level walking surface with no loose materials that could contribute to slip, trip, or falls.

Outdoor 474

Outdoor Insurance Dine-in Customer Experience 474

Modern Restaurant Management

DECEMBER 10, 2020

The club culture and lounge dining world are a bit distant, but the experience in front of us is one that can open up a door to meaningful conversations, experiences and feelings. Let’s talk about partner dining concepts. I love NYC. I found my success in this city which is struggling amidst the Pandemic.

Education 493

Education Entertainment Social Media Sustainability 493

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We also prepared a formal Schematic Design presentation for approval.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Modern Restaurant Management

OCTOBER 20, 2020

After months-long dining room closures prompted by the COVID-19 pandemic, restaurants gained new life in the summer when most government jurisdictions allowed outdoor patio dining. ” Digital workplace tools can help restaurant owners prepare employees to remain agile this winter as they adapt to modified dining protocols. .”

Outdoor 480

Outdoor Dine-in Government Training 480

Modern Restaurant Management

DECEMBER 14, 2020

Gaining steam prior to the pandemic, the idea of forgoing a dining room and optimizing kitchen space for off-premise sales only is more practical than ever. Without having a direct touch base with the customer in-store, restaurants need to carefully consider who they want to serve as their brand ambassador. Become a Marketing Maven.

2030 520

2030 Customer Experience Delivery Uniforms 520

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 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

MAY 21, 2024

In its place, we’ve seen an explosion of specialty beverages that serve as enticing add–ons or stand-alone orders. This presents a golden opportunity to upsell specialty drinks before checkout on your restaurant app. These drinks offer a profit-making opportunity at a time of declining sales and foot traffic.

Beverage 493

Beverage Fast Casual Seasonal Menu Fine Dining 493

Modern Restaurant Management

MAY 26, 2020

As states begin lifting stay-at-home orders, some regions have resumed in-person restaurant dining operations. In response to these changes, many restaurants will be serving in-person diners at a limited capacity, while maintaining an accelerated demand for food deliveries. Valuable deals can motivate customers to try something new.

Social Media 519

Social Media Coupons Customer Service Customer Experience 519

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? But, for a moment, let’s take inventory: [] CHECK YOUR REPERTOIRE: You need not remember every ingredient, in every dish, but you must understand the methods and the result. If you think the answer is YES, then you are not ready to be the chef.

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. We filled the dining room, and everyone was served, but what was their experience? We made it!

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

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. That's never going to change.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

7 Shifts

OCTOBER 1, 2024

60% of guests who have a positive experience are likely to dine at a restaurant more frequently. Serving fresh, delicious, and well-prepared food can make a big difference in how customers perceive your restaurant. Presentation also matters. Moreover, the menu sets expectations for the dining experience.

Customer Experience 397

Customer Experience 2024 Online Ordering Customer Service 397

Modern Restaurant Management

FEBRUARY 11, 2020

Likewise, cocktail bars can mix up soothing pre- or post-dining drinks in the form of cold-brewed sencha green tea martinis to CDB tea cocktails and mocktails. Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. The Trend Toward Premium Tea.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Additional findings indicate that 44 percent favor a balance of human staff and some technology, while 41 percent prefer no AI use at all in their dining experience.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

APRIL 20, 2022

The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. The machine served sandwiches, wine, and coffee, and was considered a great success. Present Staffing Issues at Restaurants.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Modern Restaurant Management

AUGUST 5, 2021

Expect to see more self-ordering kiosks already present at Taco Bell, Panera and McDonalds. Brick and mortar stores will need to elevate their dining experience to be more appealing and more flexible to the changing attitudes and perceptions of the American public. In lieu of available labor, companies are turning more to automation.

Food Truck 539

Food Truck Retail Mobile Ordering Food Safety 539