Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. This requires a modular design approach, from adaptable kitchens to multifunctional dining spaces.

Fast Casual 114

Fast Casual Fine Dining Customer Service Casual 114

7 Shifts

MAY 15, 2023

I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely. He drew on his experience in fine dining, an all too common one of overwork and chasing perfection, and knew that he wanted to create a healthier work environment at Pecking House.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

APRIL 22, 2022

Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. In-app pre-ordering solutions to help with food waste. million tons of food waste annually, equating to more than $25 billion in losses. QR Checkout vs. Touchless Payment Solutions.

Technology 190

Technology Mobile Ordering Customer Service Food Order 190

Modern Restaurant Management

APRIL 6, 2022

And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. This can save a restaurant thousands of dollars by ensuring produce is not wasted. Let’s delve a little deeper. What Makes Customers Happy?

Fine Dining 175

Fine Dining Kitchen Safety Customer Service Employee Relations 175

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 212

2024 Loyalty Program Cash Management Customer Experience 212

EATER

OCTOBER 28, 2022

short Vancouver’s old(er) guard of fine dining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out. Côte de porc at St. Lawrence/Official.

Fine Dining 102

Fine Dining Casual Back of House Social Media 102

The Rail

MAY 15, 2024

As a result, the demand for quick and convenient dining options has been met. It’s perfect for a quick bite, personal dining experience, or when guests are on the go. Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Culinary Digital

FEBRUARY 28, 2024

A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. Consequently, this meticulous approach to ingredient management mitigates waste associated with surplus stock or unused items.

Food 52

Food Seasonal Menu Inventory Waste 52

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. This is where you can find definitive evidence of the importance of well-prepared food.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

SEPTEMBER 27, 2023

INSTANT FEEDBACK It may not come from the chef or the owner as much as cooks would like but an empty plate returning from the dining room is all that is needed to signal a job well done. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 395

Employee Relations Fine Dining Training Communication 395

Lavu

OCTOBER 13, 2023

Consider using smaller tables for smaller groups, flexible seating options, and appropriately-sized dining areas for different occasions (e.g., casual dining vs. fine dining). Incentivize quick dining: Offer time-limited promotions or specials during off-peak hours that encourage customers to eat quickly.

Seating 173

Seating Mobile Ordering Customer Service Online Ordering 173

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Modern Restaurant Management

JANUARY 4, 2022

By determining what your customers want to eat, you can use that information to optimize your menu, reduce food waste caused by over-ordering, and manage labor costs. Customer intelligence data is critical to menu engineering because that data is generated directly from your guests.

Point of Sale 211

Point of Sale Customer Service Email Marketing Website Management 211

Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Water pollution and plastic waste have made many people look at restaurants. Simplified Menus. Health-Conscious Food Will Dominate Menus.

2022 216

2022 Customer Service Online Ordering Website Management 216

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Culinary Cues

APRIL 26, 2020

Having your chef walk through the dining room and connect with guests is a way to make customers feel special and provides an opportunity for them to ask serious questions about the menu. Will it be participative dining, self-serve, cash and carry, fun dining, fine dining, educational dining, etc.?

Guest Recovery 316

Guest Recovery Kitchen Safety Customer Service Food Safety 316

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. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. Thankfully, outdoor dining is less expensive to build out.

Outdoor 199

Outdoor Fine Dining Dine-in FOH 199

Black Box Intelligence

AUGUST 20, 2022

July’s top performing segments based on sales growth were Family Dining and Fast Casual. The industry’s worst performing segments – those posting negative YoY same-store sales growth – were Casual Dining and Fine Dining. On the other hand, Fine Dining experienced the largest slowdown in three-year sales growth. .

Fast Casual 89

Fast Casual Fine Dining Point of Sale Casual 89

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Maintain Visibility with Your Vendors.

Inventory 148

Inventory Food Order Customer Experience Waste 148

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Margin Edge

FEBRUARY 24, 2022

When you purchase fish for sushi, oftentimes you need to trim the fish or other ingredients (meaning there’s going to be some waste) before the product makes it onto a plate. With bottled beer, you buy a bottle and mark up the price by a certain amount, which automatically gives you lower COGS percentages because there is less waste.

Inventory 83

Inventory Point of Sale Waste Cash Management 83

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. With additional tools like a food.

2021 136

2021 Cash Management Management Management 136

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

2020 157

2020 Influencer Point of Sale Food Safety 157

Restaurant Clicks

OCTOBER 19, 2021

The next time you are considering your dining destination, try something different, and choose based on the chef versus the cuisine. Chef Scott Muns has the ability to create an exquisite, fine dining experience. Chef Spike Mendelsohn is also passionate about food sustainability and combating food waste.

Fine Dining 174

Fine Dining 2018 Food Truck Dine-in 174

Mad Mobile

FEBRUARY 5, 2024

In fact, surveys show that 56% of people dine out at least twice a week! You’ll see a reduction in food waste as your order accuracy increases, and you’ll have the data to back it up ! You won’t need a central POS terminal taking up room in your dining area. Times are tough for restaurants of every size.

Ordering 52

Ordering Fast Casual Mobile Ordering Customer Service 52

The Restaurant Times

OCTOBER 29, 2021

This eliminates waste and decreases the load on inventory. Reduce Waste . From fine-dine restaurants and QSRs to food trucks, every restaurant format is familiar with the huge cost of food wastage. Limiting the menu and cross utilizing the ingredients reduces waste to a great extent.

Food Truck 97

Food Truck Sustainability 2021 Food 97

7 Shifts

JUNE 4, 2021

For fine dining, around 30 percent. Whereas a bakery or pizzeria's most costly ingredients maybe cheese or chocolate, a fine-dining restaurant's could be shellfish and top-of-the-line beef. This can be as a whole or segmented by indoor/outdoor, bar/dining room, or whatever fits your restaurant.

Point of Sale 417

Point of Sale Inventory Employee Relations Customer Service 417

Transact

FEBRUARY 21, 2020

Sushi has extended far beyond its home country of Japan and is available in nearly every major city in the world — from fine dining restaurants to casual food chains to grocery stores. And it’s no wonder! It’s unique, visually appealing and delicious. Labeling Challenges.

Fine Dining 86

Fine Dining Retail Customer Service Waste 86

The Restaurant Times

NOVEMBER 18, 2021

The quest for providing customers with a continuously incredible dining experience is one that every restaurant must pursue. While there is a great deal many practical, tangible factors involved in creating the perfect dining experience, intangible factors are part of what makes them exceptional. . Let’s explore this in this article.

Customer Experience 59

Customer Experience Fine Dining Dine-in Customer Service 59

Open for Business

NOVEMBER 21, 2022

Fine-dining restaurants and their guests have long relied on the predictability that reservations bring. This can cut down on food waste. This level of control over the dining room means shifts can be more thoughtfully planned so they run more efficiently. Reservations are nothing new. Smooth shifts. Improve service.

Reservations 78

Reservations Management Management Front of House 78

EATER

APRIL 25, 2023

The dish is equally at home sold from the trunk of a car and at the country’s finest dining establishments. Caldo de ceviche, a byproduct that could otherwise go to waste, is a lot cheaper than the fish that makes up the bulk of ceviche proper. Juan Miguel Pacheco outside Fory Fay. Where did caldosas come from?

Fine Dining 106

Fine Dining Back of House Point of Sale Merchandise 106

Modern Restaurant Management

NOVEMBER 10, 2021

From sustainable waste prevention to carbon offsetting , there are many ways a business can prove its dedication to the environment. Special occasion fine dining is also set to make a comeback, with people eager to get out and start celebrating key occasions again after a year of home cooking and restaurant meal kits.

Hospitality 162

Hospitality Tourism Sustainability Travel 162

Open for Business

MAY 19, 2023

With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. Restaurants can use AI to create contactless drive-throughs, track inventory and demand data to reduce waste, and track customer behavior to create more successful promotions, just to name a few.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

7 Shifts

DECEMBER 2, 2021

Picture a normal day in your dining room when four large parties come in and need to be served. That way, an employee would simply have to come in or stay a few hours beyond their normal shift, rather than potentially waste a day wondering whether they have to work. Recommended Download: Free Weekly Work Schedule Template.

Restaurant Law 370

Restaurant Law Tip Distribution Front of House Fine Dining 370

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68