Modern Restaurant Management

DECEMBER 18, 2024

So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. The question now becomes – how to make sense of that data and use it to elevate the dining experience.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

FEBRUARY 13, 2025

This Valentine's Day edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining and gifting trends including the importance of experience. Restaurants saw 41 percent more transactions The busiest dining hour? percent of all bookings for Valentine’s Day so far this year, up from 7.2

2024 221

2024 Fine Dining Book Reservations 221

Modern Restaurant Management

APRIL 24, 2025

Mother’s Day reigns queen as the largest dining-out holiday of the year, with Americans projected to spend around $35.7 Music Drives Dining Performance Music is the invisible host. As we delve deeper into the dynamics of special occasion dining, let’s now explore who is heading out to celebrate Mother’s Day.

License 251

License Fine Dining Customer Experience Dine-in 251

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Key customer factors that influence dining preferences, from demographics to behavior. Lets get started and find your target audience.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

JULY 12, 2022

With deep roots in the restaurant industry, we’ve worked with our clients to test a number of strategies to take on Restaurant Week as an opportunity to attract new customers. While having a special menu for Restaurant Week is important, so is keeping your bottom line in check. But don’t stop there.

Loyalty Program 558

Loyalty Program Online Ordering Point of Sale Customer Experience 558

Modern Restaurant Management

NOVEMBER 1, 2022

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. “Unique offerings to help separate from the competition may be helpful.

Fine Dining 473

Fine Dining Seasonal Menu Social Media 2022 473

Modern Restaurant Management

JANUARY 15, 2021

Given that many are not yet comfortable dining out, restaurant businesses are struggling to make ends meet. Fine-dining restaurants are often famous for their chef’s signature dishes. I f your restaurant is open for dine-in services, then you can lure your loyal customers using promotional offers.

Social Media 527

Social Media Loyalty Program Food Safety Fine Dining 527

EATER

MARCH 27, 2025

population that dined out at least once in the past month, hoping to better understand how Americans are approaching dining out in this new era. Eater readers are a bit of an outlier here, with users being just as likely to plan a new dining experience the same day (22 percent) as a week ahead of time (21 percent).

Social Media 222

Social Media Fine Dining Online Ordering Dine-in 222

ChowNow

MARCH 7, 2025

Think about it: What if you could automatically send a special offer to a customer who hasnt ordered in a while? When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests. Or adjust your staffing schedule based on peak ordering times?

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

AUGUST 16, 2021

They remind us not only that there are great people out there, but also that many of them work for us! When the chef and general manager found this out, they immediately jumped into action. They showed her how to clean the affected area and change her bandages, and they made sure she was taking her medication properly.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Culinary Cues

APRIL 14, 2025

Connections give a dish special value, added importance, and character that goes beyond flavor and visual appeal. He ran a restaurant in Tijuana where out of necessity one night, he put together the famous salad with the ingredients on hand. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

JULY 10, 2024

And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

ChowNow

FEBRUARY 12, 2025

A well-timed email with a special offer, new menu item, or exclusive promotion can be the nudge they need to place another order. Boosts Repeat Business: Special promotions, loyalty rewards, and exclusive deals encourage guests to return. Promotions and Discounts Special offers drive customer action.

Email Marketing 195

Email Marketing 2025 Marketing Online Ordering 195

Modern Restaurant Management

MARCH 25, 2024

Aguillard and Smith are also passionate about lifting up the next generation of chefs and have mentored successful chefs including Serigne Mbaye (Dakar) and Tom Branighan (MaMou) as they set out to open their own restaurants. To learn more about operations at Saint-Germain, Modern Restaurant Management (MRM) magazine reached out to Smith.

Fine Dining 221

Fine Dining Seating Restaurant Law Small Business 221

7 Shifts

NOVEMBER 14, 2024

Fine dining establishments may require staff to have in-depth knowledge of each dish, including wine pairings and ingredient sourcing, while a fast-casual restaurant may focus on quick service and consistent food prep. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

7 Shifts

OCTOBER 28, 2024

For dining establishments that rely on in-person traffic, a simple way to track new customers is by asking them directly when they place an order or through digital receipts that prompt a brief survey. Instead of casting a wide net with generic ads, use targeted marketing to reach the people most likely to dine at your restaurant.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

Modern Restaurant Management

MARCH 30, 2020

As a result, many restaurants have been forced to lay off all or some of their dining room staff. A kiosk lifts the responsibility for taking orders from the existing team, so they can attend to other duties. The waitstaff brings the food out to their car when it is ready. It doesn’t take long to put a kiosk into play.

Fine Dining 478

Fine Dining Customer Service Food Safety Customer Experience 478

Modern Restaurant Management

JANUARY 12, 2023

With restaurant employees putting so much care into every plate and table while their patrons leisurely embrace the holiday spirit, these parties are an opportunity to truly return that hospitality to those who make it so special for guests the rest of the year. Make them feel special. Do show gratitude in a personal way.

Transportation 498

Transportation Loyalty Program Fast Casual Fine Dining 498

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. Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order.

2025 195

2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

OCTOBER 13, 2022

But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation. Recent surveys are showing the vast majority of Americans have been cutting back on dining out. Many restaurants adopted delivery services out of necessity in 2020.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. This is made all the easier when done at the expo line or up front before anything goes into a bag to increase efficiency.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

MAY 19, 2020

Gen Z and millennials are likely to return to in-restaurant dining before older guests; and each group will have different concerns. It is important to communicate what you are doing for safety, but don’t forget to highlight the amazing dining experience you have to offer. Anticipation. That’s where value comes in.

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

Modern Restaurant Management

SEPTEMBER 26, 2024

There was nothing to smile about and Guidara and chef Daniel Humm needed to do a lot of work to climb the ranks of the world’s most sought-after fine dining experiences. He knew that through a differentiated experience, his restaurant would occupy a special place in the hearts and minds of his guests. And work they did.

Fine Dining 409

Fine Dining Customer Experience Customer Service 2010 409

7 Shifts

OCTOBER 10, 2019

Halloween Specials and Menu Ideas for Restaurants and Bars ????? New spooky food and drink specials Unique, Halloween-themed food and drink specials are one of the most common ways bars and restaurants can spookify their business. Here are a few ideas for Halloween restaurant specials to offer this holiday season.

Specials 231

Specials Bar Seasonal Menu Events 231

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

Modern Restaurant Management

JANUARY 31, 2025

“In 2025, restaurants are walking the fine line between automation and hospitality,” said Ming-Tai Huh, Head of Food & Beverage at Square. The data shows a remarkable 61 percent of singles are willing to dine out for a first date on February 14th, while 51 percent of all diners are considering double dates.

Marketing 221

Marketing Loyalty Program 2024 2025 221

EATER

AUGUST 31, 2022

Any fine dining restaurant should look at this bathroom as aspirational.”. At the time, Justice was building out HAGS, the new restaurant she runs with her partner Camille Lindsley. That’s what we mean when we say ‘fine dining,’” read the restaurant’s Instagram post. We got what you need.

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

Modern Restaurant Management

APRIL 29, 2022

Consumers are now looking out for restaurants that provide a fully curated vegan meal that serves everything from starters to desserts. This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. According to Sentient Media, nearly 10 percent of the U.S. Pacific Time.

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 5, 2022

It’s expected to be a happy Mother’s Day for restaurants this year as nearly half of Americans plan to dine out or order food from local restaurants, according to new research from the National Restaurant Association. 44 percent hoping for a free add-in for mom, such as a special cocktail, dessert, flowers, or chocolates.

Fine Dining 417

Fine Dining Online Ordering 2021 Dine-in 417

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

APRIL 20, 2022

Employee turnover rates are one of the highest in the catering industry, though the top services stand out with excellent retention rates. If establishments decide to go for easy market entry, we may see a rise in modernized dispensary automats that target special dietary preferences — say vegan, keto, or other specialist diets.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. 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?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

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