Modern Restaurant Management

APRIL 18, 2025

At major chains like McDonald's, AI-powered drive-through systems are reducing order errors, predicting maintenance needs, and cutting waste. For example, Taco Bell is using AI-driven labor and inventory management tools to fine-tune staffing and reduce food waste. Think about your morning routine.

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Airlines Hospitality Waste Food Order 435

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. What can you expect to see on menus in 2025? Read on for predictions from industry insiders that include chili crunch, black limes, newstaglia, stealth health, and elevated snacking.

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Beverage 2025 Fine Dining Guest Recovery 450

Restaurant Business

OCTOBER 23, 2024

This transformation is not just about automation; it's about creating smarter, more efficient, and more personalized dining experiences. This level of precision in forecasting helps restaurants reduce food waste - a significant issue in the industry - by up to 20%. One of the most impactful areas is inventory management.

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Customer Experience Operations Back of House Customer Service 301

Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 448

Sustainability Food Equipment Design 448

The Rail

OCTOBER 10, 2024

Use eco-friendly materials and reduce waste in your daily operations. Think recycling and composting food waste. By Julia Nikolaus, Contributor A once-catchy jingle in the United States constituted that coffee is the "best part of waking up."

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Sustainability Dine-in Compost Consumer Goods 130

Modern Restaurant Management

APRIL 9, 2025

AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. The more seamless the experience, the higher the guest retention.

Loyalty Program 251

Loyalty Program Franchising Franchise Fast Casual 251

Modern Restaurant Management

MARCH 21, 2025

Predictive analytics powered by insights from this tech helps ensure everyone is prepared during peak hours while minimizing food waste and unnecessary cost, streamlining processes for front and back-of-house staff. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate.

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Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

MAY 19, 2025

Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains. We saw widespread adoption of mobile payments, digital ordering, and contactless dining almost overnight. Operators had to shift—fast.

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Hospitality Front of House Back of House Food Order 306

Culinary Cues

MARCH 10, 2025

Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. If you are serious about a kitchen career and have the focus to map out the best path, then listen up.

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Hotels Fine Dining Seasonal Menu Healthcare 376

Modern Restaurant Management

OCTOBER 13, 2024

Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste. Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste.

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Marketing Tip Distribution Mobile Ordering Customer Experience 450

Modern Restaurant Management

JANUARY 22, 2025

Here is how 3D modeling simplifies renovation planning: Accurate Resource Allocation : 3D modeling software offers accurate material estimation to avoid unnecessary waste and hidden expenses. How Design Technology Improves Space and Guest Experience Every square foot counts when redesigning a fast-casual eatery or a fine dining venue.

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Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

JUNE 3, 2025

It can also optimize operations by forecasting busy times, adjusting staffing levels, and managing inventory, making everything run more smoothly and cutting down on waste. Guests also want an experience, not just a meal, so messages that promote unique dining events, themed nights, or a fun atmosphere can create excitement.

Marketing 380

Marketing Loyalty Program Email Marketing Customer Experience 380

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

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Mobile Ordering Back of House Customer Service Online Ordering 221

EATER

MAY 14, 2025

Organize all your orders dine-in, online, and third-party and fulfill them in a flash, right from your POS. Size of restaurant in 2020: 850 square feet, 24 seats (20 dining room, 4 bar) Size of restaurant now: 4,700 square feet, 56 seats (48 dining room, 6 bar, 2 ADA bar) On finding a space We didnt think we needed over 4,500 square feet.

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Seating Outdoor Dine-in Beverage 222

Goliath Consulting

JANUARY 25, 2025

By focusing on nutrient-dense dishes, restaurants can reduce waste, optimize ingredient sourcing, and provide curated choices that align with current wellness trends. Pop-Up Restaurants Pop-up dining experiences are a natural fit for showcasing health trends. This simplicity ensures quality without overwhelming guests.

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Dietary Restrictions Food Email Marketing Customer Experience 221

7 Shifts

OCTOBER 28, 2024

For dining establishments that rely on in-person traffic, a simple way to track new customers is by asking them directly when they place an order or through digital receipts that prompt a brief survey. Instead of casting a wide net with generic ads, use targeted marketing to reach the people most likely to dine at your restaurant.

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Loyalty Program Fast Casual Social Media Email Marketing 195

Modern Restaurant Management

JULY 17, 2025

Their effect isn’t just sensory — they can also activate digestive enzymes and modulate appetite, contributing to the dining experience beyond taste. Chicory , for instance, grows well in a range of climates and can be used in both leaves and roots, minimizing waste. Bitter flavors are not new to cuisine.

Front of House 221

Front of House Back of House Seasonal Menu Sustainability 221

Modern Restaurant Management

JUNE 18, 2025

Music and dining are all about expectations. However, when going out to dine, it is all about being social, having great conversations and enjoying each other’s company. If the music is too loud or inappropriate, the guest’s night is ruined and their money wasted, no matter how good the food or service.

Loyalty Program 251

Loyalty Program License Customer Experience Restaurant Law 251

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Key customer factors that influence dining preferences, from demographics to behavior. What Is a Restaurant Target Market?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 7, 2025

When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests. The result is a dining experience that feels more curated, keeping customers engaged and satisfied. Or adjust your staffing schedule based on peak ordering times?

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

ChowNow

FEBRUARY 7, 2025

Many operators worry about wasting money on the wrong strategies or not seeing a return on investment, making it tempting to avoid marketing altogether. Spending without a plan wastes money without a strategy, marketing dollars can just disappear with zero results to speak of.

Marketing 195

Marketing Email Marketing Social Media Loyalty Program 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. Additionally, customer satisfaction with full-service restaurants varies significantly depending on the type of purchase experience (dine in, carry out, or delivery). At the same time, U.S.

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Loyalty Program 2025 Customer Experience Customer Service 371

Restaurant Business

OCTOBER 14, 2024

These issues waste drivers’ time and reduce their earnings, while also making those high-traffic restaurants less appealing to pick up from.But it’s bigger than that. Slow order pickups often result in meals arriving cold and behind schedule, making for a disappointing dining experience.

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Customer Experience Food Order Customer Service Delivery 273

7 Shifts

OCTOBER 22, 2024

Local SEO strategies, like targeting location-specific searches, will help your site show up when people look for nearby dining options on search engines. Local SEO strategies, like targeting location-specific searches, will help your site show up when people look for nearby dining options on search engines.

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Book Marketing Email Marketing Social Media 195

ChowNow

MAY 9, 2025

This doesnt mean cutting corners and sacrificing the customer experience; its about knowing where your money is going, spotting leaks early, and fine-tuning whats already working. A good labor cost percentage to shoot for is between 20%-30% , depending on your service style and local wage laws. Are you overstaffed on slow days?

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Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

OCTOBER 24, 2024

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.

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Certification Fast Casual Government Front of House 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. Its tough, and cant be done passively.

Operations 195

Operations Management Management Front of House 195

Goliath Consulting

MAY 26, 2025

The wrong hire can lead to off-brand posts, low engagement, and wasted effort. A trendy, fast-casual spot will likely need very different content than a fine dining experience. Todays diners scroll before they order, and your restaurants social media presence can make or break their decision to visit.

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Hiring Social Media Fast Casual Email Marketing 221

Modern Restaurant Management

OCTOBER 23, 2024

Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. Also, with its versatility across day parts, operators don’t have to bring in additional SKUs for new menu innovations. Waffles saw a 15.4

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

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. Before children speak, they sing, Before they write, they paint, As soon as they stand, they dance. Bacon is well served in nearly everything, but it reigns supreme at breakfast time.

Food 415

Food Front of House Back of House Point of Sale 415

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? Knowing which tools your business needs can feel daunting, so weve organized the best restaurant technology tools of 2025 into eight key categories that cover every aspect of running a restaurant. We then recommend the best companies in each sector so you find the right solutions for your business.

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2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

JANUARY 3, 2025

Quick-service and fast-casual concepts are leading this transformation, developing layouts that can seamlessly shift between dine-in, takeout, delivery, and potentially even catering or retail components. The big challenge – and advantage – is that they don't allow for a single inch of wasted space.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

The Rail

NOVEMBER 11, 2024

Consumers prefer to dine in establishments that prioritize eco-friendly practices. Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. Let’s explore some of them. Here are some of these strategies.

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Sustainability Compost Recycling Agriculture 130

The Rail

JULY 18, 2025

For restaurants offering takeout, delivery, or pre-packaged goods, packaging can be a major contributor to waste and carbon emissions. For restaurants offering takeout, delivery, or pre-packaged goods, packaging can be a major contributor to waste and carbon emissions. And less waste means fewer trash pickups.

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Compost Recycling Sustainability Waste 130

ChowNow

MAY 23, 2025

The truth is that the average restaurant profit margin is razor-thin, leaving almost no room for error. A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. If your restaurant profit margins arent healthy, it doesnt matter how busy you areyoull always be playing catch-up. added up to $60,000.

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Point of Sale Insurance Fast Casual Customer Service 195

7 Shifts

NOVEMBER 15, 2024

Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. In this article: What strategies do you use to motivate and engage your restaurant employees?

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Leadership Management Management Operations 195

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.

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Fast Casual Front of House Back of House Leadership 177