The Rail

JUNE 6, 2025

1 Simplify the Dining Area for Comfort and Style Updating the dining area produces a friendly environment that invites guests to remain longer and enjoy their food. 2 Fresh and Local Ingredients Elevate the Menu Using fresh, locally grown foods freshens the menu and demonstrates quality consciousness.

Social Media 130

Social Media Consumer Goods Kitchen Safety Food Safety 130

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

OCTOBER 13, 2022

Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. For those who still haven’t, it’s worth reconsidering now as inflation impacts customer travel and spending.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

Culinary Cues

JANUARY 8, 2021

The labor-intensive environments that have been typical in kitchens are nearly impossible to maintain. Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Modern Restaurant Management

JANUARY 20, 2022

Within a decade, it could be possible for an individual to approach a drive-through in an autonomous vehicle, order through an AI-powered voice ordering assistant, and eat food that was prepared by robots. All of this means that restaurants, especially fast-food places, will have to change how they operate. Voice Ordering.

Food Order 520

Food Order Waste Online Ordering Email Marketing 520

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Aramark Creates Safety Plans.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

SEPTEMBER 30, 2020

Overwhelming top response was fear of catching/spreading COVID-19, followed by a corresponding reduction in travel. Most Important safety initiatives. Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

EATER

JULY 24, 2020

Public health officials urge everyone to consider not only their own safety, but also the risks they impose on others by going about their daily lives. Whether dining inside or outside, diners should consider the risk they pose to restaurant staff During the COVID-19 pandemic, there’s been a lot of talk about risk.

Kitchen Safety 334

Kitchen Safety Back of House Front of House Food Safety 334

7 Shifts

MAY 11, 2020

Update your restaurant policies and operating procedures In order to reopen your restaurant safely and successfully, you’ll need to update your restaurant’s policies and operating procedures to comply with the latest safety guidance provided by the FDA, CDC, and your local government. Social distancing and protective equipment ??

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

APRIL 20, 2020

Bennett, adds: “We at CORE continue to stand by the food & beverage service employee with children every day when they face a health crisis or natural disaster. Please join us in letting the food and beverage service industry know how much we appreciate all they have given to us by supporting them.” based 7shifts users.

Healthcare 450

Healthcare Kitchen Safety Small Business Loyalty Program 450

7 Shifts

JULY 10, 2020

Consider food costs, labor costs, and cost of marketing your reopening. Plan your budget to include food costs, labor costs, operating costs, marketing costs, and any extra costs such as for party favors and special decor. Additionally, by keeping the menu to a limited number of dishes, you can better plan and manage your food costs.

Events 351

Events Social Media Kitchen Safety Seating 351

Modern Restaurant Management

JUNE 12, 2020

The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.

Franchise 420

Franchise Franchising Food Safety Kitchen Safety 420

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Culinary Cues

APRIL 1, 2024

Pushing through the swinging kitchen doors I am engulfed by the smells, sounds, and oh such intense heat from a busy operation. The kitchen is all about sensory overload and even though it might seem like an overload of unorganized effort, to those who are seasoned veterans – it is comforting.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Modern Restaurant Management

JULY 30, 2021

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” There aren’t a lot of products that are transparent about what is in your food.”

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

7 Shifts

MARCH 20, 2020

While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. As of this article’s publication, more than 20 U.S. Don’t worry–we’re here to help.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

7 Shifts

SEPTEMBER 6, 2024

With 54% of diners saying they would avoid a restaurant with table wait times over 30 minutes, you must develop an efficient kitchen floor plan that helps you serve food quickly and consistently. What should a restaurant kitchen floor plan include? Segment your storage areas further into cold, dry, and non-food storage sections.

Design 195

Design Kitchen Safety Food Safety Equipment 195

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

EATER

FEBRUARY 4, 2021

Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.

Kitchen Safety 348

Kitchen Safety Social Media Back of House Cash Management 348

7 Shifts

JUNE 3, 2020

The staff at Ani Ramen cleared out the kitchens and created ramen family meal kits to be donated to their local communities. There’s a huge demand for people to have great food and feel a little bit more comfortable and at ease. Ramen does not travel very well and when it does, it’s not nearly the same. We serve people.

Front of House 63

Front of House Online Ordering Kitchen Safety Food Safety 63

Modern Restaurant Management

JANUARY 3, 2024

. – Matt Eisenacher, Chief Brand Officer at First Watch With international conflicts waging overseas, I believe the travel industry will continue to be affected in 2024. We will rely heavily on the travel industry in 2024 to continue bringing us customers from local cities like Philadelphia, DC, Baltimore, New York, NJ, etc.

2024 332

2024 Loyalty Program Customer Experience Food Safety 332

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

MARCH 31, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic analysis due to the COVID-19 outbreak, food trends evolving due to Coronavirus and changing shopping behavior. While food and beverage had been declining steadily, retail is generally trending up. COVID-19 Foot Traffic Analysis.

2020 282

2020 Food Safety Kitchen Safety Consumer Goods 282

EATER

NOVEMBER 29, 2021

When it launched in 2008 , Airbnb promised to digitize short-term rentals, convince more travelers to couch surf instead of booking a hotel room, make it easier for guests to find trustworthy hosts, encourage locals to open their homes and communities to strangers, and overall make travel feel more personal.

Back of House 290

Back of House Travel Website Management Hotels 290

Modern Restaurant Management

JANUARY 12, 2022

A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Fast is not fast enough.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

DECEMBER 3, 2021

Yet even as locals said goodbye to some beloved eateries, the community embraced new ventures born during difficult times: an ice cream parlor featuring artisanal ingredients, a former ghost kitchen and now full restaurant serving British fish and chips, a daring high-end establishment honoring Northern Mexican cuisine, and more.

Fine Dining 279

Fine Dining Kitchen Safety Social Media Food Safety 279

7 Shifts

JUNE 3, 2020

The staff at Ani Ramen cleared out the kitchens and created ramen family meal kits to be donated to their local communities. There’s a huge demand for people to have great food and feel a little bit more comfortable and at ease. Ramen does not travel very well and when it does, it’s not nearly the same. We serve people.

Front of House 243

Front of House Online Ordering Kitchen Safety Food Safety 243

Goliath Consulting

AUGUST 27, 2021

Artificial intelligence robots are taking over the food industry and the world. 2 As artificial intelligence advances, so does the automation of food services. 2 As artificial intelligence advances, so does the automation of food services. 4 Food robots are even being used on campuses, apartments, and hotels for food delivery.

Food 221

Food Kitchen Safety Mobile Ordering Food Order 221

Modern Restaurant Management

SEPTEMBER 15, 2021

Based on findings from a survey hosted on the Angus Reid Forum on behalf of Restaurants Canada, the report shares that on the positive side, Canadians are looking forward to returning to restaurants, so long as safety measures are in place. Delivering Excellence. 8 percent say they plan to order more once the pandemic subsides.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. " Joe Erlinger. "Joe

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

MARCH 16, 2020

believes the coronavirus is not going to have a single blanket impact on all aspects of the economy or even the retail economy or food sector more specifically. 17 percent said they were just avoiding dining-in (opting to pick-up or have food delivered), with 10 percent appearing to lean toward Ordering for Pickup only.

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

EATER

MAY 28, 2020

The dinner, featuring such dishes called Notes From a Black Pantry and Cart of Yams, was one of Tate’s Honeysuckle pop-ups, which explore and pay homage to the black experience through food and art. Opening a restaurant seemed the most effective way to take matters into their own hands and provide fresh food to their neighbors.

Front of House 263

Front of House Kitchen Safety Events Dine-in 263

EATER

MARCH 1, 2022

Workers with World Central Kitchen are feeding refugees from Ukraine. World Central Kitchen. According to the United Nations, more than 660,000 Ukrainians have fled their homes in search of safety as war rages in their country. World Central Kitchen. World Central Kitchen is on the ground in Poland.

Hospitality 264

Hospitality Kitchen Safety Point of Sale Back of House 264

EATER

MARCH 27, 2024

It is also a natural offshoot of a long-growing interest in knowing where our food comes from and (for those of us who have the means to do so) a preference for sourcing ingredients that are locally and sustainably produced. Pay attention,” Rodriguez urges, and this advice is as well-applied in the kitchen as it is in the wilderness.

Kitchen Safety 299

Kitchen Safety Seasonal Menu Food Safety Food Supply 299

EATER

FEBRUARY 1, 2021

Food is grilled over a traditional charcoal grill; udon is handmade; Wasabi root is grown locally. To translate this aesthetic to go, takeout food is creatively wrapped in compostable packaging and adorned with colorful custom labels. We don’t have the bandwidth in the kitchen to do both,” he says. the website reads.

Delivery 321

Delivery Online Ordering Customer Service Point of Sale 321

EATER

MAY 23, 2022

In 2013, Brock opened a second location of his acclaimed South Carolina restaurant Husk, which drew the eyes of national food media to the city. He also notes that the city’s music industry attracts travelers from all over the world, making it a perfect market for destination restaurants like Pastis. I ended up staying.”

Hotels 264

Hotels Fine Dining Tourism 2021 264

EATER

SEPTEMBER 3, 2020

My partner and I decided to grab a drink and a bite at a local wine bar, assuming we could order at the sidewalk window and then take the food to one of the high-tops set up in the street. We picked a table in an outside corner, far away from the dozen other patrons, and started to look over the menu on our phones.

Social Media 317

Social Media Back of House Outdoor Dine-in 317