Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

MAY 22, 2025

In the food service industry, branded apparel is a critical extension of your business's identity. Strategic Value of Branded Apparel For food and beverage establishments, properly selected team uniforms deliver measurable benefits across multiple business objectives. Strategic use of color should inform uniform design decisions.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Restaurants know this, and it’s why they are focused on connecting the back and front of the house. Food availability is often in flux. In fact, 45 percent of restaurant operators expect competition to be more intense than last year.

2024 508

2024 Mobile Ordering Front of House Back of House 508

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Running a restaurant is a balancing act. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

ChowNow

JUNE 6, 2025

Maybe you’re running a second-generation Italian restaurant, staying true to your family recipes, or maybe after years of working in fine dining, you opened a spot that felt more true to you. A well-written restaurant About Us page builds trust, sparks curiosity, and even helps you show up higher in search results.

Social Media 195

Social Media Fine Dining Front of House Customer Experience 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. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Government Front of House 221

Modern Restaurant Management

AUGUST 16, 2021

One of the fine dining operations that I consult with had a contest for selling the most chef specials, with the prize being that the chef would personally make the winner any item on the menu for dinner. Imagine you have a restaurant that seats 120 and you have only one bartender and one server to handle the front-of-the-house.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Modern Restaurant Management

OCTOBER 27, 2022

Here are some examples of how connectivity technologies are helping QSR brands, like Dunkin’, connect with customers and redefine the dining experience. Flexible ordering has become an expectation for restaurant customers – from fine dining to quick service. Easing Customer and Employee Friction.

Mobile Ordering 492

Mobile Ordering Online Ordering Front of House Customer Experience 492

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

SEPTEMBER 23, 2020

Tastewise, an AI-powered food intelligence solution, launched in the UK. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. SpotOn Executive Team. ” Tastewise Data. .”

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

MAY 27, 2024

However, according to recent data , the “quit rate” in the US accommodation and food services is the highest among sectors and is outpacing the overall quit rate by more than 70 percent. What can restaurant operators do to attract and retain talent for the busy season ahead? How can technology help mitigate this issue?

Recruiting 474

Recruiting Front of House Back of House Hiring 474

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 474

Kitchen Safety Front of House Fine Dining Back of House 474

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Culinary Cues

JANUARY 8, 2023

The dining room opens in 15 minutes and the adrenaline is starting to churn. At 5:30 the dining room doors open, and early bird diners begin to arrive. Cooks are now bouncing from foot-to-foot waiting for the chime of the printer as orders in the dining room are being taken by servers who put on a show face that projects calm.

Fine Dining 520

Fine Dining Back of House Front of House Food Order 520

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 474

Seating Front of House Back of House Cash Management 474

EATER

NOVEMBER 17, 2022

Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Mark Mylod: Rustic modernism was the aesthetic that felt most at home to us.

Fine Dining 246

Fine Dining Menu Influencer Dine-in 246

ChowNow

APRIL 11, 2025

Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? Slim and stylish is fine, but in a restaurant, function beats form every time. Lets break down what to look for in a restaurant tablet.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Casual restaurants, fast food, quick service. Establishments that require a diversity of staff (servers, hosts, bussers, food runners, etc.) Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. Tip pooling.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. It has left far too many of its workers to rely on food stamps —an irony that shouldn't go unnoticed. The restaurant industry has a wage problem.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

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. An issue that may arise from this in 2024 is data privacy.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

SpotOn

JANUARY 14, 2025

She saw the flaws in our food system, but also the potential for restaurants to return to their community-oriented roots. To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. “When you’re a chef-owner, you don't have time to manage the front-of-house,” says Gordon.

Front of House 98

Front of House Operations Back of House Seasonal Menu 98

ChowNow

JANUARY 23, 2025

At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Think about it: your regulars already know what you offer, love your food, and trust your service. Thats huge! All you have to do is keep them happy.

2025 195

2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly?

Fine Dining 411

Fine Dining Dine-in Front of House Design 411

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. He has been one of my primary motivators and reference points throughout my career in food. He would ask: “What are you doing to excite and inspire the next generation of cooks?

Hotels 342

Hotels Front of House Fine Dining Back of House 342

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Food shapes our identities — it changes how I see myself and other people. Dola Sun /Eater.

Fine Dining 355

Fine Dining Vineyard Front of House Brewery 355

Modern Restaurant Management

DECEMBER 4, 2019

From the types of typography used to the current state of repair, your signage says a lot about the kinds of food and drink you offer, the atmosphere of your establishment and your standards of professionalism. What kind of food do they do at ‘The Gate’? Effective Use of Images and Typography. Establish Your Atmosphere.

Consumer Goods 418

Consumer Goods Front of House Design Customer Experience 418

ChowNow

FEBRUARY 28, 2025

In 2025, the US online food delivery market is expected to reach $424.9 Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

EATER

NOVEMBER 27, 2023

With his latest, Wiseman puts fine dining under his microscopic lens, demystifying it and providing a compellingly humanistic portrayal in its place. With his latest, Wiseman puts fine dining under his microscopic lens, demystifying it and providing a compellingly humanistic portrayal in its place.

Front of House 326

Front of House Fine Dining Back of House 2014 326

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Why not briefly fill rooms by offering an exclusive evening of private pandemic dining?

Hotels 343

Hotels Fine Dining Dine-in Food Safety 343

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.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539