October, 2019

How to Manage Restaurant Staff Without Sacrificing Your Sanity

7 Shifts

If you’re transitioning to a restaurant management position, congratulations! This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make.

The 8 Rules of Effective Restaurant Operations

The Eat Restaurant

Successful restaurants are built on two key principles: serve great food streamline restaurant operations. Restaurant Management

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4 Partnerships That Will Do Wonders for Your Restaurant


You Scratch My Back, I’ll Scratch Yours Nurturing long-term partnerships is one of the best things you can do for your restaurant business. Local partners, in particular, can improve the ROI of everyone involved, including yours, your partners and your investors.

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12 Restaurant Scheduling Tips For A More Productive Team


Restaurant scheduling is about more than just matching names to time slots. If it were that simple, you could draw names from a hat and still come up with something that works. Putting together a restaurant schedule is about creating a productive team.

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5 Psychological Theories to Boost Restaurant Marketing

Social Hospitality

Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost.


Culinary Cues

This article stems from a recent experience in a hotel where I was staying. The power went out for a few hours, but when it returned I stopped into the bar for a drink.

4 ways an above-store leader can improve speed of service

Rocket Fuel

4 ways an above-store leader can improve speed of service. The post 4 ways an above-store leader can improve speed of service appeared first on Delaget. Blog Operational Efficiency

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How Technology Can Revolutionize Your Back-of-House 


Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. .

Programmatic Marketing: What You Need to Know

50 Mistakes

Bonnie Harris RTB. It might seem like Greek at first, but programmatic marketing and its terminology aren’t all that complex. And this strategy can be one of the most efficient and profitable for your marketing budget.

5 “Must Have” Restaurant Reports to Keep You on Track


Restaurant reports distill complicated restaurant data into informative snapshots about the financial health of your business.

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‘Sorry, We’re Out of That’: Proper Restaurant Inventory Management

Restaurant Technology Guys

Restaurant inventory management may not sound like the most glamorous element of the business, but it’s certainly one of the most important. Here's how to avoid running out of crucial items.

Restaurant Innovation That Goes Beyond Menu Items

Modern Restaurant Management

We hear frequently how innovation is a mainstay for business survival and growth. Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons.

How to Promote Customer Retention & Loyalty with Restaurant Marketing

Next Restaurants

The core of any marketing strategy begins with establishing an objective. Given the nature of the restaurant business, customer acquisition and retention are the key objectives. Customer acquisition can be expensive and involves additional efforts by the owners, managers, and marketing team.

The Overlooked Market - Why we should capitalise on business spending

Future Food

Steak at the Black Bar & Grill - The Star Sydney Image via The Fork. The Overlooked Market - Why we should capitalise on business spending. Have you ever looked at a menu, or a wine list, and wondered who in their right mind would order that? Who orders the $300 steak?

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How to Combat Restaurant Turnover Using Values-Based Hiring

7 Shifts

Retaining employees is a major problem for the restaurant industry—with the annual employee turnover rate sitting at a staggering 73%, the average employee tenure is just one month and 26 days.

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Create a Restaurant Training Manual Step-by-Step (with examples)

The Eat Restaurant

So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.

Menu Engineering: What It Is And How It Can Increase Profits


Sometimes, a relatively minor change can have a major effect on the profitability of your restaurant. Menu engineering is an example of one such change. At first glance, it might not seem like tweaking your menu would bring about any change at all.

Menu 78

4 Restaurant Inventory Management Tips and Best Practices


When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management.


Culinary Cues

There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work.

2019 279

MRM Research Roundup: Halloween-2019 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends.

2019 146

7 Creative Digital Marketing Ideas for Restaurants

7 Shifts

Having an online presence that’s consistent, accessible, and engaging is one of the best ways for your restaurant to make a great first impression to prospective customers. Not convinced? Picture this: It’s a Sunday.

The St. Regis Bal Harbour Resort Appoints Conrado Tromp as New Executive Chef


Tromp to Oversee Award-Winning South Florida Resort’s Culinary Operations. BAL HARBOUR, Fla. - The St. Regis Bal Harbour Resort, a AAA Five Diamond and Forbes Five-Star resort, today announced the appointment of Conrado Tromp as Executive Chef.

2019 130

Third-party or in-house food delivery: pros and cons


In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway.

7 Methods for Controlling Food Costs in Restaurants


The cost of food is one of the biggest operating expenses for a restaurant business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items.


Culinary Cues

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut.

Restaurant Instagram Marketing: Creating a Strategy for Your Restaurant

7 Shifts

In a social media-heavy world, the visual appeal of a restaurant has become more important than ever. Instagram is now reshaping the way diners consume their food, and in return restaurants have changed to accommodate the need for “ Instagrammable ” experiences.



Chef Richard McLellan is proud to announce the opening of his new restaurant and bar, Wilder, launching on Wednesday 16th October 2019, at Boundary London, Shoreditch.

2019 130

The best POS systems for restaurants offering delivery


Integrated with Deliverect. When you’re running a restaurant, choosing a point-of-sale (POS) system can make or break the business. Pick the right one and you can streamline all your restaurant operations, from orders and payments to staff and inventory management.

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The Best Restaurant Marketing Trends to Get Customers Lining Up

Next Restaurants

When hunger strikes, what’s the first thing people do to find a new restaurant? Take to their phones and devices to track down the hottest, highest rated restaurant nearby. As they scan reviews and browse your menu, they make a choice based on the strength, or weakness, of your online presence.


Culinary Cues

When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums.

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Ensuring an Accessible Kiosk Experience

Modern Restaurant Management

Restaurants are increasingly reliant on self-service technology to improve the customer experience. From handheld or desktop tablets used to collect payment to kiosks used for self-service ordering, technology allows restaurants to provide a variety of options to customers to enhance their visit.

Managing Inventory – and Your Time

Hot Schedules

Managing Inventory — and Your Time . Stock counting frequencies vary by location and concept. Find one that works for . A long with labor, food and beverage is one of the highest costs within a hospitality organization.



Event date: February 10, 2020 (All day). USA ranks #2 in attendance at Wine Paris 2020. New York, NY: From February 10-12, Wine Paris 2020 is set to welcome over 2,200 domestic and international exhibitors and 30,000 visitors to Paris Expo Porte de Versailles.

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The 7 best hospitality training ideas


Hospitality is a customer service-oriented industry. While your team should have innate instincts about how to serve guests, they’ll need rigorous hospitality industry training to ensure that they adhere to your hotel or restaurant’s high standards.

How to Calculate Prime Cost in a Restaurant


Maximizing your restaurant’s profit depends on many different factors. While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs.

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Culinary Cues

Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve.

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