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.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

MARCH 22, 2021

Start with Your Menu. Assuming your operation was open at all during COVID-19, you probably removed a number of items from your menu. If the pandemic taught us anything, it’s that our menus featured too many items, including some we didn’t need. It’s easier for the front-of-the-house to present.

Front of House 493

Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

DECEMBER 18, 2024

Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. So much data is generated at every point within a restaurant, whether fast casual or fine dining. And the digitization of operations over the past few years means that the industry is getting better at capturing that data.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. By Joe Guszkowski on Jun.

Fast Casual 182

Fast Casual Front of House Back of House Leadership 182

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

Training 449

Training Front of House Kitchen Safety Allergens 449

ChowNow

MARCH 14, 2025

On the flip side, poor operations can lead to inefficiencies that snowballlike staffing issues that slow down service, supply chain mishaps that throw off the menu, or rising costs that eat into profits. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

AUGUST 20, 2024

Partnering with November Five, Le Pain Quotidien launched Alain.AI, a tool that can be called the world's first digital twin of a chef-founder and used to help with menu development, recipe standardization, and culinary innovation. "As We are still in the process of continuously improving it. However, they embraced Alain.AI

Front of House 449

Front of House Restaurant Law Technology Presentation 449

Modern Restaurant Management

JANUARY 19, 2021

Next, create a brand and menu to be hosted locally or on your favorite aggregator. Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. New idea, online menu, real food. Welcome to the age of virtual restaurants. The premise for a virtual restaurant is simple.

Front of House 530

Front of House Online Ordering Food Order Small Business 530

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

Modern Restaurant Management

MARCH 13, 2020

"The desire for convenience has always been present, coupled with an equally strong desire for delicious food. 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

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Culinary Cues

JULY 4, 2021

The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

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. percent menu-price inflation rate. At the same time, U.S. chain sales grew just 3.1

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. At the very least, we know that the work right in front of us won’t change. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Modern Restaurant Management

APRIL 17, 2023

Order mobile app features a list of rooms and tables, orders, items, and modifiers of both the main and quick menu, search through the item list by name, follow up the order status and send them to the kitchen. It represents a compact mobile terminal for quick order taking.

Mobile Ordering 518

Mobile Ordering Cash Management Online Ordering Front of House 518

Modern Restaurant Management

MARCH 11, 2025

." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Technology continues to transform restaurant operations.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

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. While that popularity has generated excitement about the prospect of these dining room-less restaurants, it's important to remember that ghost kitchens aren't an easy thing to pull off. Table of Contents. Kitchen Pods.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Goliath Consulting

APRIL 5, 2025

Attentive and Personalized Service Train your team to read guest cuessome diners appreciate detailed menu descriptions, while others prefer a straightforward, efficient experience. High-Quality Food and Presentation Delivering dishes that match or exceed customer expectations is critical.

Customer Experience 195

Customer Experience Email Marketing Customer Service Mobile Ordering 195

Culinary Cues

JANUARY 23, 2021

Simply stated it is what a menu item contributes to the financial success of a restaurant. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). So what is contribution margin? SP = $43.33.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

MAY 1, 2023

There are many reasons why I am so grateful for the decades I spent in front of a range. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

Front of House 474

Front of House Back of House Food Order Small Business 474

ChowNow

FEBRUARY 12, 2025

Well show you how to leverage: Your local restaurant scene Your restaurants brand Your digital assets The community around you Then, reveal how to measure your marketing efforts so you can continuously refine your strategy and strengthen your connection with customers. Thats why a strong marketing strategy is the key to staying ahead.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

MARCH 31, 2022

How do you see menus and loyalty evolving? After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Down the line, menus will become practically customized to the individual consumer. How is QSR ownership changing? Every minute! Great question. David Vance.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Why not list your employees on the menu or on your website and their role in the organization.

Seminar 444

Seminar Front of House Back of House Workshop 444

The Rail

MAY 30, 2025

Although ambiance , narrative, and menu diversity drive choices just as much, convenience and quickness remain critical. What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. Just as one issue seemed fixed, another presents itself. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

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

EATER

JULY 21, 2022

Menus represent the changing values of the restaurant industry. It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We

Menu 261

Menu White Paper Dietary Restrictions Seasonal Menu 261

Culinary Cues

DECEMBER 28, 2021

As a chef you are able to plan menus knowing how the dishes will look, smell, and taste before they are even made. When you sit down with the sommelier with your first menu as chef you can offer reasonable comments on the selection of wines to accompany each item. This is magical. For you, the process is even more amazing.

Kitchen Safety 474

Kitchen Safety Front of House Fine Dining Back of House 474

Modern Restaurant Management

MAY 4, 2022

There’s little doubt that ghost kitchens present attractive possibilities to existing and future restaurants and brands. Without the need for front-of-house staff, a restaurant can put money into paying for chefs, cooks, and food preparation. The Sizzling-Hot Benefits of the Burgeoning Ghost Kitchen Concept.

Front of House 492

Front of House 2030 Delivery Food Order 492

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We also prepared a formal Schematic Design presentation for approval.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Presentation also matters. Menu and food choices Your restaurant’s menu and food choices can entice or put off customers.

Customer Experience 397

Customer Experience 2024 Online Ordering Customer Service 397

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 358

Front of House Food Order Customer Service Customer Experience 358

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. The Shift to Co-Pilot Mode.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

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

Modern Restaurant Management

NOVEMBER 7, 2023

The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. They want engaging content that keeps them entertained.

Marketing 508

Marketing Social Media SEO Front of House 508

Culinary Cues

JANUARY 6, 2020

Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. It is never as simple as just changing the menu. It happens in business, it happens in education, and it happens most often in government. A short while back the U.S.

Government 309

Government Front of House Small Business Back of House 309