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.
Modern Restaurant Management
APRIL 8, 2020
” However, we expect the initial reduction in seating capacity to be closer to 25-30 percent, not 50 percent. This period will likely last four-to-six weeks, and we expect the seating reduction to create table spacing of approximately 9’-0” on center (from the typical 6’-0” on center).
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Modern Restaurant Management
JUNE 27, 2025
The lowest ratings are related to the digital experience, which also shows the most deterioration. While customer experience and inventory management represent the first wave of AI adoption, survey responses indicate that a second wave of AI deployment is focused on boosting customer loyalty and enhancing employee experience.
Modern Restaurant Management
AUGUST 10, 2021
With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. Most restaurateurs have increased the wage for their staff, in the hope that they can retain both current and new employees. Employees become more efficient once self-ordering kiosks are installed.
Modern Restaurant Management
OCTOBER 19, 2020
Per Statista , the year-over-year decline of seated diners in U.S. ” Restaurant employees would practice proper protocols behind the scenes: cooking foods to proper temperatures, avoiding cross-contamination, washing hands and equipment, etc. For the most part, restaurants have adopted COVID-related safety protocols.
Modern Restaurant Management
JUNE 17, 2020
Also, take into consideration that though you only can seat 25 to 50 percent of your restaurant, you still must cover 100 percent of the hard costs, so it might not be economical for many restaurants to open for such a small amount of business. Let the public see that you care about their safety and that of your employees.
Culinary Cues
OCTOBER 24, 2020
These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.
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