Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

DECEMBER 21, 2020

Jockey Hollow Bar + Kitchen's Chris Cannon. Most of us go into the business under-funded and therefore not ready for a “rainy day” Something a lot less serious than COVID, such as hurricane damage or a kitchen fire, could put many permanently out of business. We learned how vulnerable an industry this is.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Altering seating arrangements to improve spacing between guests.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

JANUARY 8, 2024

This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes. For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

7 Shifts

AUGUST 20, 2024

From seating diners and helping them order quickly to processing payments, let’s explore some proven ways to improve your restaurant’s table turnover rate. Suppose your restaurant has 20 tables, and during the dinner service from 6 PM to 9 PM, you seated 60 customers.

Online Ordering 221

Online Ordering Fast Casual Fine Dining Seating 221

Lavu

MAY 30, 2025

Tableside tablets allow customers to easily customize their meals and send their orders directly to the kitchen where orders appear on a kitchen display system. A restaurant POS connects your pay at the table device to your kitchen. When a customer places an order, the order is immediately sent to your kitchen staff.

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Ordering Mobile Ordering Fast Casual Online Ordering 78

Modern Restaurant Management

OCTOBER 16, 2019

“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. The robotic kitchen runs on batteries instead of a diesel generator. Door Dash Shared Kitchen. ?DoorDash? Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

AUGUST 16, 2024

Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards. These courses give you a strong foundation in critical areas such as customer service, business operations, and food safety.

Management 195

Management Management 2024 Leadership 195

Modern Restaurant Management

MAY 12, 2020

Consulting on Ghost Kitchens. Zuul and Figure 8 Logistics launched Zuul Studios – a ghost kitchen consulting firm. Zuul Studios works with restaurants and real estate owners to leverage their existing brand equity and kitchen infrastructure into digital, delivery-forward businesses. The 1,800 sq.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

Modern Restaurant Management

NOVEMBER 5, 2019

While we'd prefer a bit wider margin of safety at current levels, we'd encourage investors to take advantage of any post-transition weakness in the stock." Customizable flow controls assist with pacing tables to help the kitchen from getting backed up and keep staff’s heads above water when the restaurant is at its busiest.

Waste 255

Waste Food Leadership Customer Service 255

The Restaurant Times

JULY 27, 2020

Accepting this as a new reality, restaurant operators are planning how to navigate post-lockdown operations while complying with safety regulations and reopening their restaurant. Due to the virus scare, physical distancing is here to stay, and restaurant operators must take adequate measures to ensure the safety of customers and staff.

Operations 97

Operations Kitchen Safety Food Safety Social Media 97

The Restaurant Group

DECEMBER 31, 2020

Ghost Kitchens Will Likely be Short-Lived. The past year saw the rise of ghost kitchens as a way to operate with lower overhead and labor costs. As part of our 2021 industry outlook, we foresee flexible seating and modified dining remaining part of the industry trends for the foreseeable future. Increased Safety and Sanitation.

2021 78

2021 Kitchen Safety Food Safety Delivery 78

Squirrel Systems

MARCH 3, 2025

In the fast-paced and ever-evolving restaurant industry, technology is more important than ever. Whether you’re running a fast-casual concept or a fine-dining establishment, embracing the right technology can help optimize operations, enhance customer experience, and increase profitability.

2025 90

2025 Technology Operations Mobile Ordering 90

Touch Bistro

MAY 26, 2021

This means you’ll have to continue to follow strict safety protocols to make sure everyone is safe and that your restaurant remains on the right side of the law. Conversely, if your restaurant is more casual, diners may be more willing to go completely red, white, and blue for the day. Finally, consider time-off.

Specials 111

Specials 2021 Merchandise Mobile Ordering 111

Apicbase

MARCH 28, 2024

Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. Fast and friendly service. These include food production and inventory management. Cost control.

Back of House 52

Back of House FOH BOH Front of House 52

Restaurant Clicks

JANUARY 9, 2020

Fast food, mid-scale, or upscale? Casual or formal dining? Later on, you can solidify and design your menus and confirm all recipes and processes for your kitchen. Ensure that the space is large enough, and that it is compatible with the equipment you’ll need to install, especially in the kitchen. . What is your brand? .

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License Website Management Equipment Hiring 78

Modern Restaurant Management

MARCH 11, 2025

. – Jackie Abril-Carlile, Auguste Escoffier School of Culinary Arts Culinary Instructo r and Executive chef and general manager at North Mountain Brewing Everything Has Changed At the onset of COVID, most fast casual restaurants went from primarily dine-in business to mostly takeout and delivery models.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Open for Business

OCTOBER 20, 2023

Is there a shortage of healthy fast-food options? Think about the flow of traffic from the kitchen to the tables. Whether it’s chic and modern or rustic and cozy, fine dining or casual, the atmosphere needs to enhance the dining experience and make it memorable for all the right reasons. Efficiency is key.

License 78

License Email Marketing Social Media Front of House 78

MBB Hospitality

MAY 29, 2019

Do you want a casual diner or a luxury restaurant? Aside from stressing out your kitchen staff, this will also dilute your restaurant’s branding. Casual fast food fans or fine-dining professionals? Will you be offering food delivery options? How “small” is your small restaurant? Young adults or elderly patrons?

Small Business 40

Small Business Food Supply Fine Dining Kitchen Safety 40

Modern Restaurant Management

DECEMBER 21, 2020

Restaurants had to quickly adapt by adding outdoor seating while creating an inviting atmosphere, as well as offering the same experience your customers are used to receiving at your establishment via delivery and takeout. If you previously didn't do takeout (like Serenade in Chatham), you adjust your menu/kitchen and start takeout.

2020 493

2020 Kitchen Safety Food Safety Loyalty Program 493

Modern Restaurant Management

JANUARY 22, 2021

A 1,400-square foot model without interior seating is also currently in development and will be equipped with a drive-thru and walk-up order window. Pieology, top photo, welcomed a new franchise group that will begin opening a number of Pieology’s fast-casual dining locations in Ohio. " Pielogy Expands in Ohio.

Franchise 508

Franchise Franchising 2020 2021 508

Modern Restaurant Management

JUNE 3, 2021

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.

2021 474

2021 Fast Casual Mobile Ordering Guest Recovery 474

Modern Restaurant Management

DECEMBER 28, 2020

Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Also, innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Chipotle recently announced its first digital-only restaurant called the Chipotle Digital Kitchen.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

AUGUST 11, 2021

We’ve really set ourselves apart as the hottest fast-casual brand out there right now, and there’s no question about it based on the numbers.” “The business is doing incredible things through its careful selection of vetted franchise owners and fast, but strategic, growth. and Canada. .

Franchise 450

Franchise Franchising Sports Fast Casual 450

Modern Restaurant Management

FEBRUARY 14, 2020

The hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting. ru Sushi Kitchen at Legacy Hall in September 2019 to much success. in Plano, Texas. Filet Mignon Hibachi Fried Rice.

Back of House 331

Back of House Hotels Design Leadership 331

Modern Restaurant Management

JULY 23, 2020

But the news cycle has demonstrated that one day’s positive outlook is countered with dire reports of additional cases the next – with consumers jolted back to compliance with safety recommendations. Numerous advances that were being quietly tested in the restaurant environment got fast-tracked when COVID-19 hit.

Technology 517

Technology Kitchen Safety Food Safety Online Ordering 517

EATER

NOVEMBER 1, 2021

Anthony Bourdain recalled in Kitchen Confidential being berated for asking for burn cream, and then watching a fellow cook whose hands “looked like the claw of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new,” move a sizzling pan out of a broiler with his bare hand. There is also the cost.

Kitchen Safety 363

Kitchen Safety Fine Dining Front of House Back of House 363

Modern Restaurant Management

DECEMBER 28, 2020

We’ll quickly see the emergence of Restaurants 2.0 – a new generation of restaurateurs who snatch up available real estate for ghost kitchens, virtual brands or new dine-in experiences that have a heavy reliance on digital interactions and business models that enjoy lower overhead. Jockey Hollow Bar + Kitchen's Chris Cannon.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

JULY 20, 2021

Frequency is rising fast too, and 43 percent of US consumers plan to visit venues more often than they did in 2019—nearly twice the number who will go out less (22 percent). ” The State of Casual Dining. Satisfying the appetite : Overall, the casual dining sector is seeing a big recovery in visits. Check values up.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

JULY 16, 2021

The announcement comes after the COVID-19 pandemic presented many challenges for the hospitality industry, particularly for restaurant General Managers who grappled with unprecedented obstacles, such as labor shortages, customer and employee safety, and supply chain delays. ” Starbird Plans Franchising. .

Franchise 411

Franchise Franchising 2021 Employee Relations 411

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Chick-fil-A.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”

Online Ordering 359

Online Ordering Customer Service Food Order Customer Experience 359

Modern Restaurant Management

NOVEMBER 2, 2020

For the respondents who reported having outdoor seating (or planned to add outdoor seating soon) and whose climates allow them to seat people outdoors nine or fewer months of the year, the decision to “weatherize” the patio for the colder weather was split. Diners savor a cohesive digital experience.

2020 553

2020 Mobile Ordering Hotels Food Safety 553

Modern Restaurant Management

JUNE 14, 2020

Bright, naturally lit, spacious walkways and seating areas comfortable to roam between or work from. ” Membership at CoLaboratory ranges from a single desk membership to a large office membership seating up to 30 people. Italian Kitchen from FoodFirst Global Restaurants. Earl Enterprises Makes Acquisition. BRIO and BRAVO!

Food Safety 424

Food Safety Kitchen Safety Loyalty Program Online Ordering 424

Modern Restaurant Management

JULY 1, 2021

When they do go out, consumers prefer local restaurants over national chains; QSR more than fast casual or casual dining; and coffee shops/casual eateries are preferred over "breakfast only" spots. Chick-fil-A holds onto its fast food crown; Subway stumbles. percent to a score of 77.6

2021 388

2021 Loyalty Program Mobile Ordering Consumer Goods 388