Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Your back-of-house equipment may well be long overdue for upgrades. Knowing the Right Time.

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Front of House Back of House Customer Experience Equipment 507

Modern Restaurant Management

SEPTEMBER 20, 2022

The challenge now is that the twin influences of social media and social distancing have transformed how word gets around. There’s also no need to compensate influencers to star in these videos. For too long, independent restaurants have struggled to compete with major chains because of their limited time and money.

Marketing 493

Marketing Social Media Front of House Customer Experience 493

Modern Restaurant Management

JUNE 23, 2020

The architecture can be used in both front-of-house and back-of-house applications to create an experience that is consistent from the kitchen all the way to the guest dining tables, and save valuable time and money. And this will take some time. Build Data-First Architectures.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. Keith Lee: I live a very simple life. But its a blessing.

Social Media 222

Social Media Small Business Front of House Point of Sale 222

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

ChowNow

JUNE 6, 2025

Mentioning your location, menu items, and your cuisine types gives search engines the signals they need to understand your restaurant’s offer and put it in front of hungry people looking for what you serve. A well-written restaurant About Us page builds trust, sparks curiosity, and even helps you show up higher in search results.

Social Media 195

Social Media Fine Dining Front of House Customer Experience 195

Culinary Cues

OCTOBER 24, 2020

Whether it’s the history of the town where the restaurant is located, the family that owns the operation, or the heritage of a certain ethnicity – sometimes these influences set the stage for a menu and what it represents. YES – the menu is that important! Why should it be any different for restaurants and their menus?

Menu 482

Menu Seasonal Menu Front of House Reference 482

Modern Restaurant Management

FEBRUARY 5, 2025

MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. Toast analyzed data from restaurants on Sunday, Feb.

Food Order 309

Food Order 2024 Delivery Sports 309

ChowNow

MAY 23, 2025

Unless theres a good reason to keep them (like being a house specialty or a key part of your concept), theyre probably taking up valuable real estate on your menu. You want them front and centertop of a menu section, in a callout box, and suggested by your servers. What Is Menu Engineering and Why Should You Care?

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

ChowNow

JUNE 27, 2025

Restaurant review sites aren’t just for diners—they’re also savvy tools for restaurant operators to gather customer feedback and help control the narrative around their dining experience. Google Business Profile If you only have time to focus on one restaurant review site, or don’t know where to start, make it this one.

Website Management 195

Website Management SEO Book Customer Experience 195

Modern Restaurant Management

NOVEMBER 7, 2023

Invest in an Online Presence Social media platforms provide an unparalleled opportunity to get in front of the right audience at the right time. It allows businesses to engage with current customers and help build organic brand ambassadors while also serving up content in front of new customers. In many cases, trends are a good thing.

Marketing 508

Marketing Social Media SEO Front of House 508

7 Shifts

APRIL 13, 2021

weather or a larger than average party size will influence any small adjustments based on the data. Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed. Crumpton had a background in tech and knew there was a better way.

Front of House 370

Front of House Point of Sale Back of House Franchise 370

ChowNow

MARCH 19, 2025

In ChowNows survey, 78% of diners said that an easy online ordering process influences their decision to reorder takeout or delivery from a restaurant. Takeout now plays a bigger role in restaurant operations than ever before. But getting customers to order once isnt enough. In a recent survey by ChowNow, 54.6%

Loyalty Program 195

Loyalty Program Email Marketing Back of House Food Order 195

Modern Restaurant Management

JULY 23, 2024

The most efficient way to automate compliance is through an AI-driven WFM platform, which serves as the nexus for staffing, scheduling, payroll, and other key operations functions influenced by labor laws. This will give them an informed perspective on how the technology can best benefit their business.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

AUGUST 25, 2023

The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management. Today’s audio systems can be an all-in-one solution for a restaurant, from paging to front and back of house, to background music.

Design 416

Design Front of House Back of House Customer Experience 416

Modern Restaurant Management

MAY 8, 2020

Faced with the stark reality of closed dining areas, people working from home, and home-cooked meals, COVID-19 will force a radical rethinking of Quick Service Restaurant (QSR) marketing. It’s no longer about smack downs over who has the best coffee, the world class burger or the most delicious fried chicken sandwich.

Marketing 442

Marketing Franchise Franchising Social Media 442

Modern Restaurant Management

JUNE 27, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue. Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Front of House The front of the house is the first part of your establishment that guests see. Here are my tips for back of house: 1.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

ChowNow

JANUARY 23, 2025

In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 341

Hotels Front of House Fine Dining Back of House 341

The Rail

MAY 22, 2025

Beyond the front door, the name of your restaurant, its atmosphere, and the narrative it tells should echo. Tip #1: Creating a Signature Brand Voice that Matches Your Dining Experience The personality of your brand should reflect the experience you provide in-house. A brand that resonates does not get lost in the shuffle.

Social Media 130

Social Media Front of House SEO Uniforms 130

The Rail

MAY 30, 2025

Recruiting and keeping seasoned front-of-house and kitchen employees calls for careful handling of leadership, culture, and compensation. By Tracie Johnson, Contributor A restaurant is a destination, an experience , and a reflection of the cultural moment -- not just a place to eat.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

ChowNow

JANUARY 23, 2025

Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. Thats huge!

2025 195

2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

DECEMBER 4, 2019

It’s worth pointing out that this tip is even more important for restaurants that don’t fit neatly into a "standard" category (such as modern fusion styles of cuisine that might blend two or three influences into something more original). Effective Use of Images and Typography. What about ‘Jackson’s’?

Consumer Goods 418

Consumer Goods Front of House Design Customer Experience 418

Modern Restaurant Management

OCTOBER 30, 2019

These employees primarily include front-of-house staff, such as servers and bartenders. The exclusion of “supervisors” from tip pools could influence scheduling, staffing and structure. The Rule aligns with the recent amendment the FLSA that removes the ban of tip pooling to back-of-house staff.

Employee Relations 292

Employee Relations Front of House Back of House Restaurant Law 292

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

2024 493

2024 Food Safety Fast Casual Insurance 493

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. 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.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

EATER

DECEMBER 10, 2021

Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.

Book 361

Book Front of House Back of House 2006 361

EATER

NOVEMBER 27, 2023

Every once in a while we get a close-up of the bounty — wild garlic, radishes, new carrots — but the sheer ordinariness of shopping for the day’s meals stands in stark contrast to greenmarkets as glamorously captured by influencers or depicted by Jon Favreau sniffing through the produce in the 2014 film Chef.

Front of House 326

Front of House Fine Dining Back of House 2014 326

7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. They must also focus on creating memorable experiences for customers at every touchpoint. 60% of guests who have a positive experience are likely to dine at a restaurant more frequently. Food quality Food quality plays a big role in your customer’s experience.

Customer Experience 397

Customer Experience 2024 Online Ordering Customer Service 397

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 539

2024 Loyalty Program Cash Management Customer Experience 539

EATER

OCTOBER 26, 2023

These relationships introduced regional culinary practices, but Phuket also felt culinary influences from the greater Muslim world, South Asia, and even Europe by extension. In 2022, 9 million tourists visited Thailand’s largest island (down from 15 million in 2018) in search of white-sand beaches, clear waters, and palm trees.

Seasonal Menu 319

Seasonal Menu Hotels Back of House Front of House 319

Culinary Cues

OCTOBER 24, 2022

It is the season of butternut, acorn, delicata, and spaghetti squash roasting with plenty of butter and brown sugar, of roasted walnuts, pecans, and marcona almonds added to your salads, and in-house pickling finding its way onto your appetizer boards. Are you up to it? Winter is, by far my favorite season to plan menus.

Seasonal Menu 346

Seasonal Menu Front of House Presentation Menu 346

The Rail

APRIL 4, 2023

By Torrey Tayenaka, Contributor Video marketing for restaurants is an essential type of marketing campaign to inspire patrons to visit or order. This is how you show them the colors and textures of your food. Let them see the heat spilling off your freshly cooked dishes and the bubbles in your drinks, so they can practically taste it for themselves.

Social Media 264

Social Media Front of House Advertising 2022 264

EATER

SEPTEMBER 21, 2020

Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. She still sees a lot of work to do. The COVID-19 pandemic and the continuously volatile political environment have centered Americans’ focus on vast fissures in systems of government, capitalism, and inequality.

Food 364

Food Front of House Government Food Supply 364