Modern Restaurant Management

MAY 16, 2025

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. A University of Nevada, Las Vegas study found that employee turnover, particularly in front-of-house roles, has a direct and lasting impact on customer service quality.

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Front of House Communication Back of House Fast Casual 251

Modern Restaurant Management

MAY 5, 2025

Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs.

Operations 251

Operations Front of House Back of House 2025 251

Modern Restaurant Management

MAY 2, 2025

Self-order and payment kiosks as well as QR code menus are streamlining front-of-house operations, improving order accuracy and speeding up service. Behind the scenes, digital kitchen solutions and automated inventory tracking are enhancing back-of-house efficiency.

Technology 251

Technology Mobile Ordering Front of House Back of House 251

Modern Restaurant Management

APRIL 29, 2025

The latest updates to Yelp Guest Manager are designed to directly address those pain points by automating and streamlining front-of-house operations, and helping restaurants optimize their limited staff time while still delivering exceptional guest experiences.”

Operations 221

Operations Front of House Seating Reservations 221

Modern Restaurant Management

DECEMBER 30, 2022

Automating the Front of House. Front-of-house staff can be hard to recruit, are less tenured, and have high turnover. Ongoing staffing challenges have led restaurants to embrace technology solutions, especially for front of house roles. Redefining the Role of the Manager. Simplicity Is Key.

Technology 520

Technology Front of House 2023 Cash Management 520

Modern Restaurant Management

JUNE 6, 2025

Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines. For an industry full of leaders long ago accustomed to handling staffing shortages, the past few years have but restauranteurs to the test. The next few will be no different. Beginning last year through 2027 4.1

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Recruiting Front of House Back of House Training 221

Modern Restaurant Management

MARCH 30, 2021

This will enable operators to establish non-traditional gratuity pools that can now be used to create higher wages for back-house staff such as line cooks, dishwashers and janitorial without increasing their operational labor spend. .” per hour when you can schedule one dishwasher, and require front-house employees (on the tipped $2.13

Tip Distribution 520

Tip Distribution Front of House Technology Back of House 520

Culinary Cues

MAY 12, 2025

Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. For generations excellent meant complicated, intense, all-consuming, and sacrifice. Ahbut there are signs of change.

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Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" Each chef de partie has a role, a station, a purpose.

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Front of House Back of House FOH BOH 221

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

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Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Optimize Food Safety Protocols. trillion each year.

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Training Front of House Food Safety Back of House 489

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

Front of House 520

Front of House Back of House Food Supply Supplies 520

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 414

Food Front of House Point of Sale Back of House 414

Modern Restaurant Management

DECEMBER 23, 2024

Today, Google reviews have become a massive deciding factor for customers, who are now more likely than ever to leave their own feedback.But here’s the twist: a good star rating isn’t enough anymore. In many cities, restaurants need thousands of reviews to even be considered by customers. Here’s how: 1.

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2025 SEO Social Media Front of House 308

Modern Restaurant Management

MARCH 7, 2025

Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. According to a recent Bankrate survey , nearly one in three Americans think tipping has gone too far. With some smart strategies, restaurants can make tipping work for everyone. Timing is key.

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Tip Distribution Front of House Customer Service Back of House 252

Modern Restaurant Management

AUGUST 26, 2021

However, requiring proof of vaccine forces front-of-house staff to act as enforcers, with some Bay Area restaurants reporting angry customers. Dining rooms are open, and tables are at 100 percent capacity in most states. many of which are already overworked from staffing shortages. A New Way for QR Codes to Help.

Technology 568

Technology Ordering Front of House Customer Experience 568

Modern Restaurant Management

MAY 22, 2025

Dark colors in back-of-house environments provide practical benefits by concealing inevitable kitchen stains, while lighter palettes in customer-facing positions create perceptions of cleanliness and approachability. In the food service industry, branded apparel is a critical extension of your business's identity.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

MAY 21, 2025

From the front-of-house ensuring a pleasant dining experience to the kitchen crew keeping up with orders and maintaining sanitized facilities, every process needs to run smoothly. Operational efficiency is paramount in restaurants. Even minor disruptions can impact the entire team and the diner experience.

Front of House 221

Front of House Food Supply Food Order Supplies 221

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

POS 520

POS Front of House Cash Management Online Ordering 520

Modern Restaurant Management

APRIL 22, 2025

Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant.

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Front of House Back of House Waste Recycling 221

Modern Restaurant Management

DECEMBER 17, 2024

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

APRIL 26, 2022

We'll look at what artificial intelligence is and how it's being used in three different areas of the restaurant industry: back of the house, front of the house, and marketing. Let's start with the back of the house.

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Front of House Back of House Customer Experience Food Order 493

Modern Restaurant Management

MARCH 21, 2025

We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country.

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

SEPTEMBER 1, 2020

Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. In order to accomplish this goal, the front-of-house team will need to learn about the experience from the guests’ perspective. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 471

2023 Front of House Back of House 2022 471

Modern Restaurant Management

OCTOBER 27, 2023

Do the best you can to have your staff to remove items from walls, bar areas, back of house etc. For instance, kitchen spaces require more of a semi-gloss style of paint than the front of house because semi-gloss is easier to clean without leaving marks or creating unsightly shiny marks on the wall that would need refinishing.

Bar 474

Bar Front of House Back of House Customer Service 474

Modern Restaurant Management

JANUARY 13, 2023

To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations. Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

ChowNow

MARCH 14, 2025

Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued. What is Restaurant Operations Management? Restaurant operations management is the art and science of keeping a restaurant running smoothly, creating order in a naturally chaotic environment.

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Operations Management Management Front of House 195

Modern Restaurant Management

JULY 15, 2021

General managers, owners, chefs, and front-of-house must now rely more heavily on digital tools in the restaurant. The duo talked about what’s next for the restaurant industry post-pandemic, technology in restaurants, and Ordermark/Nextbite. It’s always been who we are as restaurant owners, people who are resilient.”

Front of House 493

Front of House Fast Casual Mobile Ordering Fine Dining 493

Modern Restaurant Management

APRIL 30, 2025

To further promote the social aspect, we’re also building bars towards the front of our new builds, rather than “old-school” counters placed in the back. The bar area may have once been the seat of last resort, but now, it’s often the most popular seat in the house. The bars can seat up to 18 people.

Design 221

Design Front of House Seating Back of House 221

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

JUNE 9, 2022

Keeping track of in-restaurant orders and front-of-house demands is one thing, but folding off-premises orders into the mix can add complexity and make it more difficult to anticipate whether differing demands are being met. Understand customer cravings and business needs through data. Let’s say the price of beef goes up.

Front of House 490

Front of House Point of Sale POS Cash Management 490

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

ChowNow

FEBRUARY 21, 2025

Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. Your online ordering system should be front and center, not buried on a secondary page. Next, focus on your website.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

EATER

NOVEMBER 22, 2024

My husband and I went to his family’s house for Thanksgiving for the first time, and I had to go have myself a little cry in the bathroom. I’m looking forward to every single dish being exactly what I want it to be, and to kick my family out of my house after a few hours so I can enjoy a tryptophan-induced nap in front of the television.

Front of House 305

Front of House Food Order Take-out Travel 305