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Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. What can restaurant operators do to bring in new guests and keep them coming back for more? For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.
“As the restaurant industry appears to increasingly embraces AI, the journey to full-scale transformation is still a work in progress," said Evert Gruyaert, restaurants and food service industry leader, Deloitte. "Leveraging Customer experience is the most common use case.
Tap a few buttons, and your order is sent to the kitchen, where robots are preparing dishes with precision, ensuring perfect consistency every time. Throughout the meal, robot servers deliver your food and clear the table when you're done. You take your seat at a table embedded with a touchscreen menu. Need a drink?
Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. Yet even then, operators were innovating—often quietly and creatively. The pandemic redefined how restaurants operate. Real-time insights?
For many operators, it’s a practical, hardware-based solution that helps maintain service standards while keeping the kitchen and front-of-house running smoothly. The impact doesn’t stop in the back-of-house. Robots like BellaBot now deliver food directly to tables, improving both efficiency and guest experience.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
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. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.
Is your delivery operation disorganized? Do orders get lost in the shuffle between different platforms? If managing food delivery feels more like a headache than a revenue stream, youre not alone. In this article, youll learn: How food delivery aggregators work and why theyre valuable.
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty.
Whether youre an independent operator or part of a small chain, visibility is everything. Everything from food to labor is getting more expensive, which means restaurant margins are tighter than ever. Everything from food to labor is getting more expensive, which means restaurant margins are tighter than ever.
In the fast-paced world of food service, communication is everything. From taking orders to coordinating back-of-houseoperations, every moment counts. Yet many restaurants are still relying on outdated or overly complex communication tools that slow down operations and hinder their ability to deliver exceptional service.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate. The result?
With 70 percent of operators struggling to fill job openings and 45 percent reporting they don’t have enough staff to meet customer demand, according to the National Restaurant Association. These technologies help streamline operations, lighten the workload for staff, and create a better experience for both employees and customers.
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. 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. Thats huge! And when you do?
A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. For generations excellent meant complicated, intense, all-consuming, and sacrifice. Fifteen-hour workdays, no time for anything but the pursuit of excellence.
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Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." – Noah Glass, Founder & CEO of Olo The pandemic was a transformative period for the restaurant industry, leading to significant changes in how both restaurants and consumers operate.
Every restaurant faces operational challengeseven with a great menu and a talented team, bottlenecks can slow service, frustrate customers, and cut into profits. A single missteplike a delayed order or a system glitchcan throw off an entire shift. Staff scramble, customers grow impatient, and suddenly, a busy night turns into chaos.
MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. 11, 2024, comparing it to the average Sunday in 2024 and found that: Wings win MVP with an 87 percent increase in sales The average price of wings ordered increased 18 percent.
Operational efficiency is paramount in restaurants. From the front-of-house ensuring a pleasant dining experience to the kitchen crew keeping up with orders and maintaining sanitized facilities, every process needs to run smoothly. Even minor disruptions can impact the entire team and the diner experience.
" Also adding pressure: many food service workers who were laid off during the pandemic found work in other industries, so the pool of trained people diminished. " When supervisors assign better shifts to favored employees, it creates a palpable pecking order. "If Conflict resolution is part art, part science. "Today,
Increasing your restaurants online order volume doesnt have to feel like an impossible task. In this guide, well walk through seven practical ways to boost your restaurants online order volume. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders.
Each system has its own tablet, order flow, and set of requirements, making it difficult to keep up with operations smoothly. For restaurant operators, juggling Uber Eats, DoorDash, and Grubhub separately can lead to inefficiencies, mistakes, and frustrated staff. Tablet overload disrupts operations.
I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”
With rapid advances happening across various industries, including the food industry, you might be wondering: What does AI have to do with running my restaurant? These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items.
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. Is online ordering inefficient? Do you lose money due to food waste? Do you lose money due to food waste?
Online ordering has transformed the restaurant industry, turning what was once a convenience into an absolute necessity. In 2025, the US online food delivery market is expected to reach $424.9 Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. billion in revenue.
As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. “Community, environment.
She saw the flaws in our food system, but also the potential for restaurants to return to their community-oriented roots. The bottom line benefits are one thing, but as a one-woman-operation (alongside her daughter running front-of-house), the peace of mind is what’s invaluable.“When
Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. Also, look for a tablet that has a strong battery life.
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.
It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. Real menu engineering efforts are grounded in hard numbers: data, food cost percentage, and how much profit each dish actually brings in, so you know exactly what to promote, rework, or cut.
POS integrations simplify restaurant operations by automating tasks, reducing errors, and improving customer service. They connect tools like inventory tracking, payroll, and online ordering into one system, allowing real-time data access for smarter decisions. This level of transparency builds trust and encourages repeat business.
In this guide, youll learn how to use ChowNow tools along with a handful of other effective strategies to increase order volume, boost your current customer traffic, and grow your overall sales. Email marketing is one of the most effective ways to stay top-of-mind with customers and remind them its time to order again from your restaurant.
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?
11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. By Joe Guszkowski on Jun.
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What makes these restaurants stand out isn’t just the food, but the people behind them and the way they stick to what works. Each one has built a solid reputation for serving food people keep coming back for. Each one has built a solid reputation for serving food people keep coming back for.
Are your regulars ordering the same drink and entree every time they come in? In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. An easy way to collect customer emails is through your online ordering system. Has your restaurant hit a plateau?
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Efficient Seating and Ordering Process Minimize wait times and ensure smooth transitions from arrival to seating. High-Quality Food and Presentation Delivering dishes that match or exceed customer expectations is critical. Make sure the entrance area is clean and organized, setting a positive tone before guests even sit down.
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