Modern Restaurant Management

MARCH 5, 2025

Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Increased interest from wholesale buyers or retailers requesting larger orders.

Food 322

Food Back of House Consumer Goods Kitchen Safety 322

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

EATER

NOVEMBER 15, 2024

Robert Sietsema/Eater NY Wonder wants to fix food delivery — so it just acquired Grubhub On November 13, Wonder, the company that describes itself as “a new kind of food hall,” announced its acquisition of the established food ordering and delivery platform Grubhub. A Wonder in New York City. How does Wonder work?

Food 300

Food 2024 2023 Food Order 300

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost 284

Compost Food Equipment Waste 284

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. An all-inclusive waffle program model will also alleviate order and supply chain complexities for the operator, in addition to diverse product use.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

DECEMBER 18, 2024

. – Misty Chalk, vice president, Americas at BrightSign AI Continues to Revolutionize Restaurant Operations and Guest Services: The restaurant sector is poised for a seismic shift as AI integration takes center stage. The restaurant sector is poised for a seismic shift as AI integration takes center stage.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

EATER

MAY 14, 2025

Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. We have an outdoor patio.

Seating 222

Seating Outdoor Dine-in Beverage 222

ChowNow

JUNE 12, 2025

And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order. Create Limited-Time Offers That Drive Action Limited-time offers (LTOs) give potential customers a reason to order now, not later.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

2025 195

2025 Marketing Email Marketing Operations 195

ChowNow

FEBRUARY 21, 2025

Increasing your restaurants online order volume doesnt have to feel like an impossible task. In fact, its going to be a lot easier than you think, and there are steps you can take starting today that will give you real results by tomorrow. The fewer clicks it takes to place an order, the better. Lets get started.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

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. Theres also a visual element here, with diners eating with their eyes first and being reeled into new restaurants by food imagery and what I ordered videos.

Social Media 222

Social Media Fine Dining Online Ordering Dine-in 222

Modern Restaurant Management

JANUARY 7, 2025

Consider the line cook who notices ticket times steadily creeping up and takes the initiative to communicate with the team and adjust the pace, all without management intervention. ” Instead of: "Follow proper food safety procedures." "What do you think caused the backup in appetizer orders tonight?"

Coaching 419

Coaching Kitchen Safety Food Safety Communication 419

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. Nuance also extends to the service.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

ChowNow

MAY 9, 2025

When youre updating your online menu or online ordering system, its tempting to just copy over the dish names from your restaurant menu and call it a day. With a few simple techniques, you can write menu descriptions that sounds natural, highlight your best dishes, and help guests feel confident (and excited) about ordering.

Menu 195

Menu Dietary Restrictions Online Ordering Mobile Ordering 195

EATER

APRIL 8, 2025

Train food, Ive come to learn, is its own distinct and expansive category. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.

Training 273

Training Food Travel Social Media 273

Modern Restaurant Management

APRIL 29, 2021

“We are seeing sign-on bonuses at fast food and fast casual locations, something never seen before in the industry. Some operators are willing to have you work today, get paid tomorrow in order to get people in place to handle their minimum requirements. People were in between jobs or suddenly out of work.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

AUGUST 9, 2022

Luckily, those tools already exist, enabling restaurant owners to save money, expedite contactless set-up and payments, and even fulfill customer orders directly (no outside delivery app necessary) on platforms that stay in-line with the restaurant’s brand image. Special deals : Restaurants learn so much from a customer’s order.

Loyalty Program 503

Loyalty Program Mobile Ordering Kitchen Safety Online Ordering 503

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 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 11, 2022

Having an accurate handle on inventory enables a business to become more resilient and know what they can sell and when they can sell it, helping mitigate out-of-stock scenarios. If their food cost was way off, they had to go back and find the mistakes. IPC required vendors to leverage GDSN for sharing master product information.

Inventory 547

Inventory Management Management Food Supply 547

Modern Restaurant Management

NOVEMBER 24, 2021

Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. To help operators move forward, let’s take a look at some of the challenges the industry has experienced in 2021 and how they can come out on top in 2022 and beyond.

2021 474

2021 Food Supply Food Truck Supplies 474

Modern Restaurant Management

DECEMBER 8, 2022

New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. Forecasting weekly ordering now becomes critical as you don’t want to run out of a well-performing holiday stout, or on the flipside, carry over a Christmas beer into 2023.

Bar 471

Bar Customer Experience Brewery Inventory 471

Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. Think broadly when it comes to sourcing applicants. How to avoid.

Hiring 514

Hiring Recruiting Employee Relations Mobile Ordering 514

Modern Restaurant Management

OCTOBER 19, 2020

As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out. The combination of stay-at-home orders, ongoing COVID restrictions, spikes in COVID numbers, and consumer fear about the risks of dining out are significantly impacting the restaurant industry. How Food Safety Culture Has Changed.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

ChowNow

MARCH 7, 2025

Every online order, email sign up, and reward program interaction generates valuable insightsbut if that data just sits there, youre missing a major opportunity. Think about it: What if you could automatically send a special offer to a customer who hasnt ordered in a while? Or adjust your staffing schedule based on peak ordering times?

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

EATER

NOVEMBER 21, 2024

In 2017, ophthalmologist Dr. Chris Knobbe published a paper arguing that “harmful vegetable oil,” as well as other processed foods, “are the primary and proximate cause of AMD [age-related macular degeneration].” The solution, the thinking goes, lies in an imagined past where foods were not processed, or even regulated in any way.

Advertising 329

Advertising Influencer 2023 2022 329

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. Its not just about putting out fires when problems arise; its about building systems that prevent those fires in the first place.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

APRIL 4, 2024

That's one of takeaways in You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company by Maisie Ganzler, chief strategy and brand officer of Bon Appétit Management Company. Pro tip: many will be tempted to do more than they should.

Sustainability 490

Sustainability Book Food Supply Waste 490

Modern Restaurant Management

MAY 8, 2020

Let’s take a look at a few that can directly benefit you today. While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Reduce Food Waste.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

OCTOBER 25, 2022

As our world becomes increasingly digitized- with the rise of food delivery services, QR Code Menus and online orders- it's more important than ever for restaurant owners and employees to become familiar with the latest threats to their business. Patrons can simply scan a QR code to view a menu, order, and pay.

Online Ordering 474

Online Ordering Website Management Social Media Mobile Ordering 474

Modern Restaurant Management

DECEMBER 28, 2021

From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models. Diversify vs. Simplify.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

ChowNow

MARCH 27, 2025

Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? Set prices too low, and youre leaving money on the table.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. Lastly, food cost should always be a consideration when making menu changes.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

MAY 13, 2024

The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu. Loyalty Reigns Supreme Although consumers may be more selective on where and when they dine out, they still want to frequent their favorite restaurants and access any deals possible.

Pricing 493

Pricing Loyalty Program Mobile Ordering Customer Service 493

ChowNow

JUNE 12, 2025

It’s like knowing how to make a schedule, do inventory, or cover a section of tables if a server calls out sick and you’re shorthanded. A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

NOVEMBER 11, 2021

As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain. The goal for every food and beverage company is to synchronize supply and demand. To do so, restaurants need to be mindful of these key elements of successful supply chain management.

Supplies 546

Supplies Management Management Food Supply 546

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