Modern Restaurant Management

OCTOBER 13, 2022

Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation.

Technology 180

Technology Loyalty Program Mobile Ordering Download 180

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Bingage

APRIL 24, 2020

Hello readers, hope you all are all fine at home. As we know that… COVID-19 is attacking all industries, This is a difficult time for every business, especially for the restaurant and food business. Due to Coronavirus pandemic, people turned conscious in many ways which likely to impacts the way they eat and dining out behaviour.

Food Safety 97

Food Safety Kitchen Safety Social Media Fine Dining 97

Modern Restaurant Management

FEBRUARY 19, 2021

In the restaurant business, customer satisfaction is in the details, from the dining room’s aesthetic to the chef’s signature dish. One small detail that may often be overlooked is the quality of the water used to prepare food and drinks. Reverse Osmosis Systems. Ultraviolet Light.

Food Supply 162

Food Supply Equipment Kitchen Safety Supplies 162

Modern Restaurant Management

MARCH 16, 2020

To help ensure the survival of these restaurants, many of which are family owned, the PR industry has banded together to create a campaign called "Dining Bonds." The dining bonds are being offered by participating restaurants across the country at a suggested savings of 25 percent when purchased. . "We're and Canada.

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag. The US and UK also varied on how they wanted to retrieve take-out orders.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

EATER

MARCH 27, 2024

It is also a natural offshoot of a long-growing interest in knowing where our food comes from and (for those of us who have the means to do so) a preference for sourcing ingredients that are locally and sustainably produced. Pay attention,” Rodriguez urges, and this advice is as well-applied in the kitchen as it is in the wilderness.

Kitchen Safety 97

Kitchen Safety Seasonal Menu Food Safety Food Supply 97

Deliverect

APRIL 1, 2020

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Online food delivery has been skyrocketing in the past few years, so many restaurants already have a solid delivery model in place. Best safety practices for delivery. -

Delivery 91

Delivery Food Online Ordering Food Safety 91

Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

EATER

JULY 22, 2022

Some restaurateurs hope that supplying their cooks with the tools they need creates a more equitable kitchen When Telly Justice posted the knives at her new restaurant on Instagram, she didn’t expect such a big response. The practice of providing house knives is more common outside of the fine dining world. “I Herrera /Eater.

Fine Dining 101

Fine Dining Kitchen Safety Dine-in Food Supply 101

Open for Business

MAY 19, 2023

Quick Links Technology Relationships Food and Menus Technology trends to watch People are drawn to the restaurant business because they don’t want to be glued to a screen all day. Other automations can make sure you never run out of supplies or ingredients. QR codes are here to stay QR code menus began as a pandemic safety measure.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

The Restaurant Times

NOVEMBER 3, 2020

Looking at the future, dining at restaurants may never be the same again. Dining out, which was once a luxury and convenience for the consumers, has now become a thing of worry. Will consumers prefer delivery over dine-in, or will things return to normal? Dine-in Or Takeaway: The Future of Restaurants Beyond COVID-19.

Kitchen Safety 52

Kitchen Safety Food Safety Fine Dining Customer Service 52

The Restaurant Times

OCTOBER 8, 2021

Shivashish Pandey comes with over 20 years of professional experience; he most recently served as the Director & CEO at Fast Food Indonesia, which owns and operates KFC Indonesia. KFC Indonesia’s 80% of orders used to be either dine-in or take away with over 18% off-premise through aggregators before covid.

Management 52

Management Management Food Safety Food 52

The Restaurant Times

FEBRUARY 18, 2022

Hiring the right night chef is important as it can make or break your food business during rush hours. The main responsibility of the night chef is to prepare food during the night shift and manage the rush hours. They must have a fast-paced approach to food orders. . Maintain kitchen logs for food safety program compliance.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

EATER

NOVEMBER 22, 2021

But with outdoor dining, it doesn’t have to be. In the months since, outdoor dining came to represent one of the very few “normal” things my family can do together: What started as a way to keep my unvaccinated toddlers safe and out of indoor communal spaces turned into an enjoyable perk of otherwise monotonous pandemic life.

Outdoor 122

Outdoor Fine Dining Seating Dine-in 122

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. This emergency action will not disrupt the production or supply of BACARDÍ rum. National Restaurant Association Show Canceled.

Food Supply 101

Food Supply Kitchen Safety Cash Management Food Safety 101

The Rail

NOVEMBER 22, 2023

Between the fallout of the pandemic and a turbulent economic landscape, dining out isn’t always considered a priority. In fact, one recent study found that 74% of respondents said they’d be cutting back on dining out to preserve their budgets. This is an opportunity to elevate and adjust how the dining public perceives your brand.

Fine Dining 52

Fine Dining Consumer Goods Social Media Recycling 52

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 60

Management Management Front of House Back of House 60

EATER

FEBRUARY 25, 2022

In the 19th century, the Canadian Pacific Railway brought European food cultures and grand lakeside hotels. And most recently a locavore, mountain-to-table food movement has built on these overlapping historical influences and endemic Rocky Mountain ingredients to create bold meals fit for the breathtaking setting.

Hotels 94

Hotels Front of House Seasonal Menu Fine Dining 94

Cheetah

DECEMBER 1, 2021

As a result, areas reserved for indoor dining, typically 60% of floor space, have become less valuable. Major restaurant chains are even prioritizing off-site dining. Lockdowns and virus variants, as well as supply deficits and labor shortages have made forecasting based on seasonal peaks extremely hard, if not irrelevant.

Fine Dining 148

Fine Dining Insurance Kitchen Safety Seating 148

Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. In the last year we’ve been able to really focus on growing our off-premise business, and we found that guests enjoy our home-style comfort food in the comfort of their own homes. Dennis Becker, CEO, Mobivity.

2020 180

2020 Online Ordering Point of Sale Fast Casual 180

Modern Restaurant Management

JULY 20, 2021

The ability for restaurants, particularly full service restaurants, to operate at total capacity, consumer comfort with dining in, and more business and recreational travel will aid recovery at the dinner daypart. ” The State of Casual Dining. " Top Recovery Trends. The full report can be found here.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Hospitality Insurance Group

JULY 10, 2019

This type of risk at a restaurant could have significant consequences, potentially leading to liability, reputation damage, fines & penalties, or ultimately closure of the restaurant. As more people dine out at restaurants this summer, it is worth highlighting that the warmer months are the peak season for foodborne illnesses.

Communication 60

Communication Insurance Fine Dining Food Safety 60

Modern Restaurant Management

OCTOBER 4, 2021

Top frustrations when picking up orders include: order isn’t ready and having to wait (46 percent), food is ready but still having to wait (44 percent), food is cold (36 percent), order is inaccurate (36 percent), and no designated mobile order pickup line (22 percent). Loyalty programs are most popular for fast food.

2021 170

2021 Fast Casual Mobile Ordering Social Media 170

Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

The Restaurant Times

SEPTEMBER 27, 2021

Though food delivery packaging always played an important role in the restaurant business, post COVID-19, it has become even more essential. Thus, food delivery packaging needs to be as sustainable and efficient as it can. Thus, food delivery packaging needs to be as sustainable and efficient as it can. You ask why?

Delivery 52

Delivery Food Fine Dining Kitchen Safety 52

MBB Hospitality

MAY 29, 2019

If you’re eager to start a new food business at a small scale, let the following strategies lead you to succeed in your small restaurant venture. You can go about a variety of ways in determining this, by answering questions such as: What kind of food are you passionate about? Will you be offering food delivery options?

Small Business 40

Small Business Food Supply Fast Casual Fine Dining 40

Modern Restaurant Management

OCTOBER 16, 2019

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. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

7 Shifts

JUNE 28, 2021

72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. However, surfaces that touch food not only needs to be cleaned but sanitized. Food Storage. Develop a HACCP Plan.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

Modern Restaurant Management

AUGUST 3, 2020

Using order data from January 1, 2020 to June 30, 2020 and a national consumer survey, DoorDash’s mid-year report checks in on popular food trends, nationally and regionally, how users ate through social distancing, cravings across the country, and more.

2020 195

2020 Franchise Franchising Food Order 195

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X).

2020 180

2020 Travel Food Safety Consumer Goods 180

Modern Restaurant Management

AUGUST 25, 2020

Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more. Future restaurant designs should consider the use of Displacement Ventilation systems in lieu of traditional overhead supply systems.

Design 212

Design Guest Recovery Consumer Goods Fine Dining 212

Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

JANUARY 15, 2021

This edition of MRM Research Roundup features restaurant industry year-end totals, how restaurant labor is evolving, fast-food brand intimacy and top cities for locavores. 37 percent of restaurants report outdoor dining as their biggest revenue driver during COVID-19. Top Fast-Food Brand Intimacy. An Unpopular Year.

2021 169

2021 Fast Casual Fine Dining Point of Sale 169

360Training

JULY 16, 2020

Pop culture likes to tell us that working in food service is a dead-end job. In a job market where most companies don’t even consider current employees forpromotion , the food service industry is one of the few places in America where you can start at the bottom and end up at the top. What Does a Food Service Manager Do?

Management 88

Management Management Food Front of House 88

Harbor Touch

FEBRUARY 24, 2020

If you are planning to open a restaurant, you need to scan the risk landscape of the food industry to understand what you are up against in this business. Some of the common risks that restaurants encounter include; Food Safety Concerns. Food poisoning can occur even in the safest and most professional restaurants.

Operations 78

Operations Kitchen Safety Food Safety Food Supply 78