Modern Restaurant Management

NOVEMBER 20, 2024

How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? This invisible spread is particularly dangerous during peak service periods when multiple team members are sharing prep stations and equipment or cleaning protocols are rushed under pressure.

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

Modern Restaurant Management

OCTOBER 17, 2024

Owners and operators should ensure team members are trained to safely use all equipment. They should also know to carefully monitor open flames and store away any sharp or dangerous objects and equipment when not in use. We would also recommend equipment sensors that alert team members of any potential malfunction ahead of time.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

DECEMBER 23, 2024

Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.

2025 346

2025 Hospitality Bar Customer Experience 346

Goliath Consulting

JUNE 8, 2025

Service Your Equipment Before It’s a Problem Now’s the time to inspect and maintain high-impact equipment. Move heat-producing equipment like grills and fryers away from cold prep stations or POS systems. A summer-ready kitchen runs smoother, serves faster, and keeps both staff and guests coming back.

Kitchen Safety 243

Kitchen Safety Seasonal Menu Food Safety Equipment 243

Modern Restaurant Management

MAY 5, 2022

Cryptocurrency has real-world applications in the food industry, with restaurants using it to create new and exciting foods for their customers and find ways to use crypto as payments.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

Modern Restaurant Management

DECEMBER 26, 2024

Enhance managerial training : Equip managers with tools to foster a positive workplace culture. In 2025, the key to winning will be more than just serving great food—it will be about creating a resilient, forward-thinking operation that is prepared for whatever challenges lie ahead.

2025 418

2025 Management Management Insurance 418

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

Social Media 432

Social Media Book Back of House Take-out 432

Culinary Cues

MAY 12, 2025

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. 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. Make the tomato an experience.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

DECEMBER 17, 2024

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

EATER

MAY 14, 2025

Whether served raw on the half-shell, chargrilled, or Rockefeller style, theres no denying the briny appeal of a perfect fresh oyster. Equipment, too, is a major issue in Fingers operation. Tariffs on Canada and other countries are expected to increase prices further , especially as equipment becomes more expensive to buy and maintain.

Pricing 280

Pricing Equipment Consumer Goods Bar 280

Modern Restaurant Management

JANUARY 13, 2025

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.

Management 419

Management Management Social Media Food 419

Modern Restaurant Management

AUGUST 29, 2022

Leveraging a physical-digital-physical framework ensures that restaurant management is maximizing their digital assets, human labor, and capital equipment investments. Preempting Equipment Failures. Knowing when failures are predicted to occur also allows purchasers to plan ahead nd mitigate supply issues that delay equipment delivery.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

Modern Restaurant Management

OCTOBER 13, 2024

In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. adults who eat at quick-serve restaurants expect to receive their food within five minutes or less of ordering, reliable connectivity is key.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

DECEMBER 5, 2024

During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

JUNE 18, 2025

They noted that the guests who stayed longer didn’t spend any more money, but they did leave bigger tips, and they theorized that up-tempo music may mean tables are turning faster so the restaurant can serve more people in less time. Either way, it’s a win.

Loyalty Program 251

Loyalty Program License Customer Experience Restaurant Law 251

Modern Restaurant Management

SEPTEMBER 9, 2022

Take temperature checks – constantly checking equipment to ensure its optimal temperature is an essential daily task. An automatic sensor can easily collect and store data on your cold storage, which helps evaluate equipment performance, ensure consistent product quality, and identify staffing gaps.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

DECEMBER 31, 2024

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

JANUARY 2, 2025

From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. One trend gaining traction is the introduction of premium add-ons to appeal to different customer segments.

2025 251

2025 Online Ordering Franchising Franchise 251

Modern Restaurant Management

APRIL 18, 2025

” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. We should think about these types of patterns any time we say “AI.” But now, AI is shifting from the back office to the front lines of service.

Airlines 434

Airlines Hospitality Waste Food Order 434

Modern Restaurant Management

NOVEMBER 10, 2022

Tools and equipment protection. Equipment Coverage (also known as Inland Marine). If your restaurant serves alcohol, it is required by many states to include liquor liability on your insurance policy. Tools and Equipment Coverage (Also Known As Inland Marine). Tools and Equipment Coverage (Inland Marine Coverage).

Insurance 474

Insurance Food Truck Food Mobile Ordering 474

Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

SEPTEMBER 15, 2020

But, those that embrace technology will be best equipped to weather the pandemic. They can find clever ingredient substitutions, quickly resolve customer concerns, and whoosh past each other without letting a single drop of wine spill from a full serving tray. Here are three ways to leverage technology for restaurant re-openings: 1.

Technology 600

Technology Guest Recovery Kitchen Safety Social Media 600

Modern Restaurant Management

JULY 23, 2024

In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

OCTOBER 21, 2022

These systems are also being used as they support future restaurant technologies like self-serving kiosks. Restaurants are also looking for POS terminals that are sturdy and can support equipment with the latest hardware the facilitates smoother business operations.

POS 448

POS Marketing Point of Sale Cash Management 448

Modern Restaurant Management

NOVEMBER 23, 2020

However, they should consult with an HVAC expert to ensure that their HVAC system is equipped to handle the increased air pressure resulting from higher-MERV filters so that a filter upgrade will not have damaging effects on their existing HVAC fan and motor systems.

Dine-in 558

Dine-in Technology Employee Relations Outdoor 558

Modern Restaurant Management

JANUARY 30, 2023

All this happens when restaurant teams connect their building and kitchen equipment (HVAC, ovens, dishwashers, fryers, refrigerators, freezers, etc.) Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more.

Technology 474

Technology Fast Casual Waste 2023 474

Modern Restaurant Management

FEBRUARY 8, 2022

The rule looks at workers through the lens of three main types of work: tip-producing work (serving guests), work that directly supports tip-producing work (preparing to serve guests), and work that is not tip-producing (back-of house tasks and maintenance). One for serving (tip-producing) work, and one for everything else.

Restaurant Law 493

Restaurant Law Back of House Training 2021 493

Modern Restaurant Management

JANUARY 26, 2024

When the lights go out, equipment stops running, chefs can’t cook and customers can’t dine. Those elements can include coolers, heaters, cooking equipment, TV, Internet, lights, etc. Quite simply, when restaurants lose electricity, revenues stop.

Equipment 492

Equipment Sourcing Outdoor Waste 492

Modern Restaurant Management

OCTOBER 28, 2024

Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. The restaurant industry isn’t just evolving – it’s reinventing itself in real-time.

Point of Sale 445

Point of Sale Customer Experience Technology 2024 445

Modern Restaurant Management

OCTOBER 31, 2022

As the winter months quickly approach, restaurants must prepare to continue serving their customers while navigating weather and health and safety challenges. Planning ahead ensures you have the supplies you need throughout the winter so you can better serve and satisfy customers, while also saving time, stress and money.

Outdoor 474

Outdoor Food Supply Supplies Customer Experience 474

Modern Restaurant Management

NOVEMBER 15, 2021

Restaurant managers will need to identify and implement training solutions that accelerate onboarding and equip new employees to positively impact the bottom line as quickly as possible. As restaurants face unprecedented turnover, effectively onboarding new employees becomes critical.

Training 489

Training Front of House Food Safety Back of House 489

Modern Restaurant Management

NOVEMBER 15, 2024

“Our new store design marks a pivotal moment in our brand’s evolution, serving as a cornerstone for our growth and the next chapter of our journey,” said Tony Libardi, Co-CEO & President of Marco’s Pizza.

Mobile Ordering 221

Mobile Ordering Design Customer Experience Online Ordering 221

Modern Restaurant Management

SEPTEMBER 13, 2023

While some restaurants may think they are saving money by understaffing, they are really missing out on far more customers by not having the appropriate number of employees to serve patrons at any given time. Giving employees more power over their schedules will improve their experience and overall engagement at work.

Management 520

Management Management Customer Experience Communication 520

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Who makes the magic happen? Fast forward to 2022.

Food 474

Food Food Safety Front of House Fast Casual 474

Modern Restaurant Management

NOVEMBER 22, 2021

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Leaders who equip their businesses with modern technology can translate word-of-mouth marketing and turn diners into ambassadors in just a few clicks. Referrals are just as important for restaurants as reviews.

Sustainability 568

Sustainability Guest Recovery Customer Experience SEO 568

7 Shifts

OCTOBER 28, 2024

The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

7 Shifts

NOVEMBER 15, 2024

How do you handle unexpected challenges, such as equipment failure or supply shortages? For example, they may focus first on customer-facing tasks like seeing to it that food orders are prepared and served on time, as this directly impacts customer satisfaction. How do you handle disputes between customers and employees?

Leadership 195

Leadership Management Management Operations 195