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.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

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. Internal communication in hospitality is, again, the link that holds service operations together.

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Front of House Communication Back of House Fast Casual 251

Modern Restaurant Management

JANUARY 24, 2022

Ensuring guests experience true hospitality is tantamount to running a successful restaurant. Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. What Makes Hospitality So Vital to the Dining Experience?

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Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

MARCH 11, 2025

The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person.

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Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

DECEMBER 16, 2021

Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Rely on Technology to Increase Operational Efficiency.

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2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

MARCH 1, 2022

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

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Front of House Loyalty Program Back of House Training 576

ChowNow

MARCH 20, 2025

Every restaurant faces operational challengeseven with a great menu and a talented team, bottlenecks can slow service, frustrate customers, and cut into profits. Instead of focusing on growth, restaurant operators spend their time fixing problems that shouldnt exist in the first place. But it doesnt have to be this way.

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Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

DECEMBER 18, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Data, Data, Data.

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2025 Loyalty Program Social Media Fast Casual 419

7 Shifts

NOVEMBER 24, 2024

Whether it’s managing reservations, coordinating with servers, or handling situations with grace, a skilled hostess brings a mix of warmth, professionalism, and operational expertise to the table. If you could sum up the word “hospitality” into one sentence, what would it be?

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Hospitality Seating Customer Experience Reservations 195

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. At the same time, more than 60 percent of restaurant operators say they do not have enough staff to meet demand. 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 251

Modern Restaurant Management

JUNE 11, 2021

In this episode of The Main Course host Barbara Castiglia gets the answer from Izzy Kharasch, a Restaurant Coach, Chef, and owner of Hospitality Works. He has served as the Executive Chef at Harvard University, and in 1987 he founded Hospitality Works, helping several Chicago restaurants turn around their fortune.

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Coaching Front of House Back of House Hospitality 450

Modern Restaurant Management

JUNE 23, 2020

As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. And this will take some time.

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Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

JULY 19, 2021

As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. While some point to the labor crunch as a short-term issue, this is likely wishful thinking.

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Guest Recovery Recruiting Front of House Customer Service 508

Modern Restaurant Management

MARCH 29, 2023

In a people-powered industry dependent on sophisticated coordination, management strategies prioritizing mutual respect and enabling communication between the Front and Back of House can cultivate inclusive environments where relationships matter and memories are made.

Hospitality 472

Hospitality Front of House FOH Leadership 472

Restaurant Business

JUNE 11, 2025

11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. Perkins and Huddle House are classics of the family-dining genre.

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Fast Casual Front of House Back of House Leadership 185

SpotOn

JANUARY 14, 2025

For the last 12 years, she worked in hospitals serving the senior community in particular.   The bottom line benefits are one thing, but as a one-woman-operation (alongside her daughter running front-of-house), the peace of mind is what’s invaluable.“When ” Renee Gordon is no historian.

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Front of House Operations Back of House Seasonal Menu 98

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Automated solutions like call-in waiting, online bookings, etc.,

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Fine Dining Technology Front of House Seminar 493

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. Growth for most, after all, isn’t walking through the front door, it’s coming in online. For that reason, they must become more livable. It might not be.

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Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

FEBRUARY 7, 2023

Offering increased visibility for brands and expanding the pool of customers restaurants are able to reach, the dynamic services these apps provide are essential for owners and operators competing for relevance and market share in a rapidly shifting landscape of business models utilizing SaaS technology.

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Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

NOVEMBER 1, 2021

If you're struggling to staff your restaurants, know that your operation isn't alone. is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The That's near impossible now, with many restaurants operating on reduced hours or running on a skeleton crew.

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Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. Roles shifted too.

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Technology Front of House Back of House Healthcare 474

Modern Restaurant Management

MAY 22, 2025

The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. Functional Design Elements While aesthetic considerations remain important, functional design elements directly impact operational efficiency.

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Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

SEPTEMBER 14, 2022

For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment. Recent technology advancements, mobile devices, and the pandemic all shifted the way restaurants need to operate. What are AI and ML?

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Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

JUNE 21, 2021

Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders.

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Mobile Ordering Ordering Front of House Guest Recovery 466

Modern Restaurant Management

JANUARY 19, 2021

Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. For Top Round Roast Beef in San Francisco, that meant running a fried-chicken joint, burger house, and ice-cream parlor all from within their existing sandwich shop. Welcome to the age of virtual restaurants.

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Front of House Online Ordering Food Order Small Business 530

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. The old maxim to “under promise and over deliver” is relevant to the hospitality industry. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management.

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Front of House Kitchen Safety Customer Service Point of Sale 545

Modern Restaurant Management

MARCH 13, 2020

What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. 34 percent of respondents saying they plan to prepare more meals at home. "It's

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Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

APRIL 29, 2021

However, operators are having to resort to short and long-term fixes to address the fact that they cannot find team members.” Some operators are willing to have you work today, get paid tomorrow in order to get people in place to handle their minimum requirements.

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Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

APRIL 14, 2020

While it’s no easy task to sometimes make it through the day-to-day within this new operational structure, there are ways operators can come together and make a difference. Below are some ideas you can implement to help your operation stay profitable while also providing for the communities in which you live and work.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

QSR Automations

JANUARY 16, 2025

Host stands are no longer just podiums where guests are greeted, and silverware gets rolled : they are a critical piece of restaurant operations. Adding h ost s tand s olution software has become an indispensable tool for restaurants and hospitality businesses. Host management is vital to a successful business!

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Front of House Operations Back of House Reservations 52

7 Shifts

JUNE 20, 2022

No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. When is a ghost kitchen a good idea for an operator? We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style.

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Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

APRIL 29, 2020

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. How did you get the idea to contribute your food to hospitals?

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Social Media Front of House Back of House Fast Casual 474

Modern Restaurant Management

SEPTEMBER 29, 2020

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. And while BYOD (bring your own device) isn’t a new term, leveraging each employee’s mobile device is the fastest growing solution to touchless tech operations.

Back of House 492

Back of House Front of House Communication Healthcare 492

Modern Restaurant Management

JUNE 28, 2022

ESOMAR-certified market intelligence and research firm, Future Market Insights , states that technological advancements in robotics has led the food manufacturers to reconsider their orthodox human-based manufacturing operations and switch to robotics. This is owed to the uncertainties faced by the restaurants at the global level.

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Delivery Food Customer Service Front of House 575

7 Shifts

FEBRUARY 8, 2024

The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Restaurants of today are infused with technology in many new ways, and it’s making a difference. Try 7shifts for free.

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Management Management Operations Mobile Ordering 367

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

MAY 24, 2022

In fact, studies show that the “quit rate” among hospitality workers is more than double than that in other industries. It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. A little thank you goes a long way. Communicate.

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Front of House Seminar Back of House Social Media 520