Modern Restaurant Management

FEBRUARY 8, 2023

Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture.

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. I got a full-ride scholarship to UMass Amherst, where I majored in sustainable agriculture and gender studies and minored in English literature. How did you get into the food and wine industry?

Sustainability 90

Sustainability Back of House Front of House Agriculture 90

7 Shifts

JUNE 27, 2022

Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. Why Hungry House is called an “anti” ghost kitchen. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. It's feeling connected to the why this food's existence.

Front of House 195

Front of House Food Supply Consumer Goods Customer Experience 195

Marketing4Restaurants

APRIL 1, 2021

With the recent listing in the UK of Deliveroo, we look at the Deliveroo business in Australia along with the other Restaurant Delivery Aggregators to see what the next 12 months will hold for them and for Australian restaurants. The listing, which saw a poor opening day with the stock closing at 287.45, down from an issue price of 390p.

Sustainability 111

Sustainability Delivery Front of House Back of House 111

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Here’s how they evolved their operations to sustain their business during the pandemic. Everybody wants their food at the same time of day.

FOH 284

FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

DECEMBER 28, 2021

From full service to fast-casual to legacy fast-food brands, the one constant was disruption. This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. Just as one issue seemed fixed, another presents itself.

Franchise 196

Franchise Franchising 2022 Fast Casual 196

Culinary Cues

SEPTEMBER 26, 2020

Engage them, trust them, encourage them, excite them and give them an opportunity to help far beyond preparing a plate of food or delivering it to the table. Engage them, trust them, encourage them, excite them and give them an opportunity to help far beyond preparing a plate of food or delivering it to the table.

Kitchen Safety 335

Kitchen Safety Back of House Front of House Customer Experience 335

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Ken Burgin

FEBRUARY 13, 2024

Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy? Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

Modern Restaurant Management

DECEMBER 29, 2023

Three Strategies for Achieving Better Alignment The staff vs. tech dynamic isn’t sustainable. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff. Three ways to ease the adversarial relationship between your staff and your technology.

Technology 123

Technology Front of House Fast Casual Back of House 123

EATER

SEPTEMBER 11, 2023

Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.

Food Truck 129

Food Truck Front of House Back of House Government 129

Modern Restaurant Management

DECEMBER 28, 2023

Top Eats, Drinks, and More No fork, no problem: In addition to fries defending its spot as the most ordered food of the year (and the past decade!), Late Night Snacking : with the rise of trends like girl dinner this year, 2024 will be the year of late night snacking, with more consumers ordering delivery for food during late night hours.

2024 189

2024 2023 Food Order 2013 189

Modern Restaurant Management

OCTOBER 8, 2021

Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. For the hospitality industry, the last 18 months have been very challenging. Taking pictures of all items in a delivery order. Verifying the match of known purchasing devices.

Mobile Ordering 199

Mobile Ordering Online Ordering Front of House Customer Service 199

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . Sustainable Business Practices . Popular Restaurant Start-Up Trends 2022.

2022 98

2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.

Kitchen Safety 203

Kitchen Safety Front of House Food Safety Equipment 203

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. From ordering food to reserving a table, they want to do things digitally. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth. The real money is with repeat business.

Mobile Ordering 197

Mobile Ordering Front of House Communication Online Ordering 197

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 435

Fine Dining Employee Relations Front of House Small Business 435

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.

Waste 75

Waste Compost Front of House Food 75

Modern Restaurant Management

DECEMBER 21, 2022

The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. For part one, click here.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Cleanliness Is Front and Center. Redefining that experience will be important.

Front of House 154

Front of House Back of House Seating Design 154

Squirrel Systems

MARCH 8, 2024

Front-of-House Robots In the dining area, robots are being employed as servers and hosts. In some restaurants, robotic servers deliver food directly to the table, reducing wait times and improving efficiency. Robotics in the restaurant industry is no longer the stuff of science fiction.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

Cheetah

DECEMBER 20, 2021

The company is also dealing with shutdowns and fines due to lack of permits, food supply disruptions , and the enduring labor crisis. In most instances, restaurateurs provide staff and food supplies. For example, one for morning and brunch menus, another for healthy lunches, and a third for late-night comfort food.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

7 Shifts

MARCH 31, 2023

With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around? “Take better care of your staff.” We’ve all heard it. How can you encourage them to care about the business and invest time and energy into their role? We invited 4 restaurant operators to discuss how they put their team first.

Hiring 195

Hiring Front of House Back of House Document 195

The Rail

MARCH 14, 2023

QR codes offer a convenient and contactless way for customers to access menus, order food, and pay using mobile devices. Scanning the code directs them to your restaurant's menu, where they can browse food and drink options. Additionally, you can offer customers the option to order, ensuring their food is ready upon arrival.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

Modern Restaurant Management

MARCH 3, 2022

With food costs rising and labor shortages causing foodservice establishments to increase wages , profit margins are being squeezed tighter than ever. Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. Restaurant Cleaning Tips that Take the Cake.

Kitchen Safety 196

Kitchen Safety Food Safety Front of House FOH 196

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Despite the declining guest counts, the primary driver behind the industry’s sustained increase in sales remains the unusually high average check growth. Full-Service Back-Of-House Staffing Improves, But Training and Coaching Needs Increase as Average Tenure Drops.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

7 Shifts

APRIL 21, 2023

As he got older, he graduated to washing dishes and food preparation. With experience in the front and back of the house, Kam Talebi has walked a mile in both shoes. What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? That was 20 years ago.

Leadership 195

Leadership Training Front of House Customer Experience 195

Deliverect

APRIL 1, 2020

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Online food delivery has been skyrocketing in the past few years, so many restaurants already have a solid delivery model in place. . already pay upfront and online.

Delivery 91

Delivery Food Online Ordering Food Safety 91

Modern Restaurant Management

JANUARY 5, 2022

From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023. To grow and sustain business, every restaurant needs to be able to quickly adapt to a changing world. Restaurants Must Prepare For Continued Disruptions.

Technology 167

Technology Front of House Online Ordering Back of House 167

The Restaurant Times

MAY 19, 2021

Online food delivery has become a popular choice for customers post COVID-19 pandemic. The segment has been growing ever since and is expected to introduce new food delivery trends in 2021. With the expanding food delivery market, the UAE witnessed fierce competition amongst the countless restaurants present there.

Delivery 52

Delivery 2021 Food Front of House 52

Restaurant Clicks

OCTOBER 14, 2021

It’s hard to argue that we are pretty spoiled for choices when it comes to fast food restaurants in the United States. Head down any highway for only a short amount of time, and you will usually come across some form of fast food establishment to satisfy your cravings. Some of these fast food chains are world-famous. McDonald’s.

Food 112

Food Fast Casual Food Order Definition 112

EATER

JANUARY 5, 2022

At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. We’re here to disrupt the food deliveries industry,” says Ben Thein, COO of Flytrex , an Israeli drone delivery company. Why should you ever have to leave the house?

Food 144

Food Mobile Ordering Online Ordering Food Order 144

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. An issue that may arise from this in 2024 is data privacy.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

AUGUST 6, 2020

Improving from 20 percent margin to a 35-percent margin on a $12 dish, serving five0 covers per night translates into a $90 net increase in profits, allowing for increased cash flow to sustain operations. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 212

Front of House Inventory Food Safety Social Media 212

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59