Remove Front of House Remove Hospitality Remove Online Ordering
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Balancing Dining Experiences with Cost-Conscious Strategies

Modern Restaurant Management

Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. For back of house, operators should focus on tech that drives speed, efficiency, and cost savings. What can restaurant operators do to bring in new guests and keep them coming back for more?

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Boosting Guest Satisfaction Through Faster Staff Responses

Modern Restaurant Management

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. Internal communication in hospitality is, again, the link that holds service operations together. They keep service steady, especially during peak hours.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

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Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

Restaurant operations management is the art and science of keeping a restaurant running smoothly, creating order in a naturally chaotic environment. Successful restaurant operators use data-driven ordering, reliable supplier relationships, and waste-reduction strategies to keep inventory lean without sacrificing quality.

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5 Common Operational Inefficiencies in Restaurants (And How to Fix Them)

ChowNow

A single missteplike a delayed order or a system glitchcan throw off an entire shift. Whether theyre grabbing takeout, dining in, or ordering delivery, diners dont have patience for long waits or clunky systems. The easier it is for customers to place orders and receive their food, the smoother operations run. The result?

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Shifting into Soup Mode and Streamlining Operations at Soup’d Up

SpotOn

For the last 12 years, she worked in hospitals serving the senior community in particular. “When you’re a chef-owner, you don't have time to manage the front-of-house,” says Gordon. Restaurants weren’t always about exclusive reservations and expertly fused small plates.

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The 11 Best Restaurant Event Ideas That Actually Bring In New Customers And Keep Regulars Excited

ChowNow

Are your regulars ordering the same drink and entree every time they come in? In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. An easy way to collect customer emails is through your online ordering system.

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