Modern Restaurant Management

APRIL 3, 2025

When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Following some best practices for care and cleaning not only helps support the longevity of the equipment, but it also helps ensure staff has equipmen

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Equipment Food Back of House Food Order 309

The Rail

APRIL 6, 2025

By Destiny Clarkson, Contributor As much as meal quality, guest retention determines the success of a restaurant. Long-term profitability depends on good retention policies, particularly considering that recruiting new clients usually costs five times more than maintaining current ones. Understanding consumer loyalty psychology can enable restaurants to create systems supporting recurring business and assist in overcoming financial difficulties.

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Guest Recovery Loyalty Program Consumer Goods Customer Service 130

SpotOn

APRIL 1, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Patios can be quite lucrative. However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money.

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Culinary Cues

APRIL 22, 2025

Looking back on five decades of kitchen life, what provides the greatest memories, and a feeling of fulfillment are the people I met and those with whom I had the pleasure to work alongside. There is a kitchen culture that is most inspiring. I often reflect on the diversity of people and their backgrounds, the various reasons they tie on an apron, the team environment, and the transparent nature of the characters who cook and serve.

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Employee Relations Reference Influencer Education 355

Advertiser: Paycor

Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.

Leadership

Goliath Consulting

APRIL 22, 2025

How rising import taxes may reshape menus, pricing, and sourcing in the restaurant industry. The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. With new U.S. tariffs on the horizon, many restaurant operators are bracing for change. These policies, which will affect a wide range of imported goods, could ripple across the food and beverage industry in the form of higher prices, tighter margins, and evolving menus.

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Seasonal Menu Beverage Sourcing Pricing 339

Lavu

APRIL 17, 2025

When it comes to streamlining operations in a busy kitchen, choosing the right order management system is crucial. Kitchen Display System vs Traditional Order Tickets has become a key debate for many restaurants. 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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Ordering Online Ordering Front of House POS 78

The Restaurant Group

APRIL 18, 2025

What is Restaurant Accounting? Simple Definition of Restaurant Accounting Restaurant accounting is the process of recording, analyzing, and interpreting financial data for a restaurant. A restaurant accountants responsibilities typically include tasks such as recording transactions in the general ledgerthe master document for capturing financial transactions.

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Management Management Cash Management Inventory 78

Apicbase

APRIL 18, 2025

Even when recipes are standardised across locations, food cost can spiral. And when it does, the P&L wont tell you why. Thats what happened at this 24-location pizza chain. Sales were up. Quality consistent. No complaints. On the surface, everything looked fine. But underneath, something was off, and no one could see it. That changed when they started using Apicbase.

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Point of Sale Waste Food Order POS 52

The Restaurant Group

APRIL 12, 2025

Hello, restaurant owner! Ready to turn your eatery into the talk of the town? Let’s dive into the world of restaurant influencer marketing a game-changer that’s as juicy as your signature burger. This guide will walk you through the ins and outs, making the process as easy as pie. What Is Restaurant Influencer Marketing? Imagine having a local foodie with a loyal following rave about your dishes on social media.

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Modern Restaurant Management

APRIL 3, 2025

Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. “It was something I had never heard of before, and, after the name caught my eye, I really liked the concept of a sandwich shop.” Exceeding expectations, the location generated more than $1 million in just seven months.

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Presentation Franchise Franchising Online Ordering 450

Advertiser: Paycor

Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.

Leadership

EATER

APRIL 8, 2025

Brbara Tamilin Long-haul Amtrak rides are full of people who value a slower pace to life. Of course they eat the same way. As a nonflier and a travel writer, I spend a lot of time on trains. Train food, Ive come to learn, is its own distinct and expansive category. It encompasses prime rib and crabcakes and the tinkling sound of wine glasses shaking in the premier train dining car; railway baron-style hotel restaurants with impeccably marbled rib-eye steaks and raw oysters flown into the Rocky M

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Training Food Travel Social Media 281

Culinary Cues

APRIL 7, 2025

Its a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out.

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Kitchen Safety Food Supply 2030 Healthcare 302

Goliath Consulting

APRIL 18, 2025

Hospitality isnt just serviceits the emotional connection that keeps guests coming back. Providing good food is just the beginning. In todays competitive dining landscape, hospitality is what truly sets a restaurant apart. While trends come and go, the ability to make guests feel genuinely welcomed, appreciated, and cared for remains timelessand crucial to long-term success.

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Hospitality Email Marketing Mobile Ordering Customer Service 221

ChowNow

APRIL 4, 2025

When someone searches for your restaurant online, what do they see? A glowing collection of five-star reviews and hunger-inducing photos? Or a mixed bag of outdated info, unanswered complaints, and a few good reviews buried in the noise? Whether you like it or not, your restaurants online reputation is shaping first impressions long before a guest walks through your doors or even places an order.

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Management Management Social Media Online Ordering 195

Speaker: David Worrell, CFO, Author & Speaker

Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.

2025

Restaurant Business

APRIL 9, 2025

Most restaurant operators consider technology a necessity for running their restaurants today. They rely on technology to help with day-to-day tasks like managing revenue and inventory, and to fill in labor shortage gaps. While the promise of restaurant technology is enormous, sometimes it doesn't live up to the hype, leading to frustration and trepidation about trying new technology.

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Modern Restaurant Management

APRIL 11, 2025

Despite economic concerns, diners consistently demonstrate a commitment to supporting restaurants, according to TouchBistro's 2025 American Diner Trends Report. “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.

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Loyalty Program Social Media Front of House Back of House 439

EATER

APRIL 30, 2025

The fried chicken at Pecking House. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the first of a four-part series on restaurant growth, presented by Square.

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Serving 2025 Fine Dining Employee Relations 258

Culinary Cues

APRIL 14, 2025

The benchmark song on what was arguably Rod Stewarts most artistic album proclaimed that Every Picture Tells a Story lamenting that there are memories attached to our experiences, mementos, or a work that we invest our time in. It is those memories that gives everything meaning and some level of importance in our lives and to others who surround us.

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Fine Dining Seasonal Menu Travel Presentation 339

Advertiser: ZoomInfo

AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.

2025

Goliath Consulting

APRIL 5, 2025

Providing a seamless, enjoyable restaurant experience is essential for long-term success. From the moment a guest walks through the door to their final goodbye, every touchpoint matters. Heres how to craft an experience that leaves customers delighted and eager to return. 1. Warm Welcome and Atmosphere First impressions are powerful. Ensure that hosts greet guests promptly with genuine warmth and enthusiasm.

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Customer Experience Email Marketing Customer Service Mobile Ordering 195

ChowNow

APRIL 4, 2025

For a long time, third-party delivery apps seemed like the easiest way to get your restaurant online and in front of new customers. And for many restaurants, they still serve a purpose. But more and more operators are realizing that relying too heavily on those platforms comes at a costliterally and figuratively. Instead of giving up control to outside platforms, some restaurants are shifting to a more direct approach: first-party ordering.

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Ordering Online Ordering Mobile Ordering Customer Experience 195

The Rail

APRIL 30, 2025

By Briana Hilton, Contributor Artificial intelligence (AI) is becoming a key player in the restaurant industry, as 33% of U.S. restaurant leaders planned to use it for AI-driven guest marketing endeavors in 2024, according to market research from Restaurant365. With advantages that include higher efficiency, less guesswork, and targeted accuracy, theres no question that tools powered by AI can contribute to success in marketing, including at restaurants.

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Marketing Social Media Online Ordering Waste 130

Modern Restaurant Management

APRIL 18, 2025

The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. The smartest ones aren’t just adapting—they’re using AI and automation to transform how their businesses run.

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Airlines Hospitality Waste Food Order 434

Speaker: Jennifer Hill

Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.

Small Business

EATER

APRIL 2, 2025

The James Beard Award is considered one of the biggest honors in the restaurant industry. | Photo illustration by Lille Allen; see below for full credits See the full list of this years nominees Today, the James Beard Foundation announced its list of chef and restaurant finalists for the James Beard Award, considered one of the biggest honors in the restaurant industry.

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Culinary Cues

APRIL 10, 2025

Oh, how our careers evolve. With a commitment to constantly learn, a willingness to step in different directions, and an open mind where we start may not have much similarity to where we end up. That makes life interesting and fun. I often reflect back on that first job at 15 years old as a dishwasher in a Buffalo, New York diner and shake my head when I contemplate the opportunities that came my way, the people I have met and with whom I have worked, the places I have been, all that I continue

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Travel 2025 Blog Food Order 350

SpotOn

APRIL 14, 2025

SpotOn grows in popularity amongst restaurants committed to delivering unique, community-driven hospitality experiences. New financial insights help operators prepare for the future while improving profitability. Recent product innovations enhance operational efficiency and guest engagement for restaurant operators. San Francisco , April 14, 2025 — SpotOn , a leading software and payments partner for restaurants and small businesses, enters 2025 with strong momentum driven by new client w

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2025 Innovation Fine Dining Equipment 110

ChowNow

APRIL 11, 2025

Tablets are everywhere in restaurants these days, and with good reason. Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. But heres the thing: just handing your employees a tablet and hoping for the best doesnt work.

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Front of House Allergens Online Ordering Back of House 195

Advertiser: Paycor

Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.

The Rail

APRIL 14, 2025

By Tracie Johnson, Contributor Running a restaurant requires more than just a good idea, a great menu, and determination. Whether for operations expansion, equipment upgrades, staff recruiting, or more marketing activity, growth calls for resources. Even the most exciting companies find it difficult to realize their full potential without the appropriate financial support.

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Small Business Cash Management Social Media Consumer Goods 130

Modern Restaurant Management

APRIL 8, 2025

While overall interest in AI-driven restaurant features remains low, loyalty is increasingly influenced by personalized promotions, according to the Summer 2025 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. Nearly one-third of consumers stated that tailored deals enhance their commitment to a particular restaurant. "While technology has the potential to enhance the dining experience, the research shows that AI integration isn&

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2025 Fast Casual Consumer Goods Seasonal Menu 417

EATER

APRIL 21, 2025

Finishing a dish with fresh herbs at Brooklyns Eyval. | Eyval How Iranian chefs in the U.S. are providing the diaspora with nostalgia and comfort alongside something new For many Persian families, a meal is a kind of performance. Its saffron-stained fingertips clouding a freshly sacrificed manicure. Chimes of chatter between khalehs and other aunties playing an acts-of-service tug-of-war surrounding the bountiful sofreh spread out across the table.

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Back of House Seasonal Menu 2000 Serving 266

Wasserstrom

APRIL 24, 2025

An indispensable tool for independent restaurant owners to possess is the ability to negotiate effectively with food distributors. In this article, we offer strategies and insights to help independent restaurateurs improve their partnerships with food distributors. Part One: Understand Market Dynamics in Food Distribution Before successful negotiations can begin, independent restaurant operators must first cultivate […] The post Independent Restaurateurs: How to Get the Best Terms from Foo

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Food Blog Article Marketing 114

Advertiser: Paycor

Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.