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From Empty Tables to Full House: Expert Advice on Avoiding Restaurant No Shows

Modern Restaurant Management

No-shows plague the UK hospitality industry, with 12-14 percent of restaurant reservations going unfulfilled, resulting in an estimated £17.6 Beyond the immediate lost revenue from empty reserved tables, these missed bookings disrupt carefully planned kitchen and staffing operations.

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Why Your Restaurant Is Invisible Online – And How to Fix It Before It’s Too Late 

Modern Restaurant Management

Here, restaurants must ensure they provide accurate information, such as hours, contact details, and attributes like outdoor seating or delivery options. Users rely on TikTok to learn about a restaurant’s ambiance, food presentation, and overall experience, even if the platform lacks detailed business information.

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Smooth Operations: Yelp Updates Aim to Increase Efficiency and Elevate Guest Experience

Modern Restaurant Management

“Restaurant owners are juggling a myriad of challenges, including rising food and labor costs and shifting consumer expectations,” Akhil Kuduvalli Ramesh – Yelp’s Senior Vice President, Product, told Modern Restaurant Management (MRM) magazine.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. 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. Ahbut there are signs of change.

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Table for One – Elevating the Solo Dining Experience

Modern Restaurant Management

Catering to solo diners is more just than seating them as restaurants would any other customer. Good operators understand that the party of four that spends $250 over three hours on a four top isn’t more “valuable” than the solo diner that spends $70 in sixty minutes on a two top, or a solo seating experience.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” That’s where the NEXT Flavor Report comes in. Move over “swicy.”

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Restaurant Patio Guide: How to Get More Profit With Outdoor Seating

SpotOn

However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money. Add high tops to vary up seating. Put weatherproof seat cushions on chairs to make them more comfortable for guests.  And because the order is fired to the kitchen on the spot, food and drinks come out faster.

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