EATER
APRIL 8, 2025
As a nonflier and a travel writer, I spend a lot of time on trains. Train food, Ive come to learn, is its own distinct and expansive category. They had brought food, mostly grown or raised on their small farm: squash, radishes, grapes, boiled duck eggs, homemade bread, and nut mix. Of course they eat the same way.
7 Shifts
NOVEMBER 14, 2024
There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
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Modern Restaurant Management
JUNE 26, 2025
Start with the basics: food cost, labor percentage, ticket times, and guest retention, not in spreadsheets or back-office meetings, but on the floor and in the flow of the shift. When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust.
Modern Restaurant Management
OCTOBER 16, 2024
were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. For example, an app might offer 15% off your first order. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What are some common fraud activities you are seeing that affect restaurants?
Modern Restaurant Management
DECEMBER 26, 2024
Without greater cybersecurity education and deepfake awareness training , it will be increasingly difficult for on-the-ground employees to tell fraud from fact—and they’ll need to. As more diners continue to choose online ordering, delivery platforms will become an increasingly attractive target for cyberattackers.
Modern Restaurant Management
APRIL 3, 2025
Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. Once I found the name and liked the concept, we planned to try the food on an upcoming trip to NYC. After that, I was hooked.
ChowNow
FEBRUARY 7, 2025
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. For example, lets say you have 50 orders in a day that total $2,000 in revenueall you need to do is divide the total revenue by how many orders you have for the day.
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