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.

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Front of House Back of House Food Supply Supplies 520

ChowNow

MAY 23, 2025

These are candidates for portion adjustments or pricing tweaks. 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. What Is Menu Engineering and Why Should You Care? Its subtle, strategic, and rooted in numbers.

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Menu Seasonal Menu Point of Sale Online Ordering 195

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.

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Uniforms Loyalty Program Front of House Customer Experience 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

DECEMBER 18, 2024

” Value-Driven Dining for the Modern Consumer – In a time when consumers seek out both quality and quantity, L&L continues to provide substantial portions at an accessible price point. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

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2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

JUNE 9, 2022

Let’s say the price of beef goes up. Reviewing your data from past menu adjustments may reveal an increase in the price of a chicken sandwich would create less of an impact on sales than bumping up the price of a hamburger. Understand customer cravings and business needs through data.

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Front of House Point of Sale POS Online Ordering 490

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.

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Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

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Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

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Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. 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.

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Front of House Back of House Online Ordering Food Order 528

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.

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Technology Front of House Back of House Online Ordering 558

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

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. 11, 2024, comparing it to the average Sunday in 2024 and found that: Wings win MVP with an 87 percent increase in sales The average price of wings ordered increased 18 percent.

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2024 Food Order Delivery Sports 309

ChowNow

MARCH 28, 2025

Front-of-House AI Applications One of the best things about AI is that while it helps your staff, its also giving your customers a better experience. More than you think. While the tech behind it might sound complex, the actual applications of AI in restaurants are surprisingly down-to-earthand, in many cases, incredibly practical.

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Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

MARCH 11, 2025

– Sophia Goldberg, Founder and CEO, Ansa The big lesson I learned is that I've had to continue to adapt my pricing, because people are still watching their spending. That's why we instituted lower-priced lunch specials and made other adjustments. During the shutdown I made more than 10,000 meals to give away.

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Front of House Loyalty Program Recruiting Customer Experience 221

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

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. Running your own online ordering system gives you complete control over pricing, promotions, and customer data, helping you maximize profits while still offering convenience. billion in revenue.

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Online Ordering Ordering Email Marketing Mobile Ordering 195

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.

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Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

FEBRUARY 17, 2020

Consumers look for a sparkling clean front of house. They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen. You get home from a long day at work, don't feel like cooking and want to treat yourself to some great food.

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Customer Experience Front of House Back of House Consumer Goods 495

Modern Restaurant Management

FEBRUARY 15, 2022

Certainly one thing on everyone’s mind today is price. Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. It is when these costs sneak in that margins go down.

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Food Supply Food Safety Front of House Back of House 474

Modern Restaurant Management

AUGUST 22, 2024

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value "People tend to go to fast-food restaurants for the speed and lower price point.

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Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt.

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Front of House Back of House Small Business Technology 462

Modern Restaurant Management

APRIL 9, 2024

Restaurants know this, and it’s why they are focused on connecting the back and front of the house. In fact, 45 percent of restaurant operators expect competition to be more intense than last year. So, what’s the solution? Moving to Multichannel Dining Experiences Dining out is… back?

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2024 Mobile Ordering Front of House Back of House 508

Modern Restaurant Management

APRIL 29, 2021

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Two-thirds of new hires signing up for DailyPay.

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Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

SEPTEMBER 9, 2024

Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs? It also self-cleans, helping ensure food safety.

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Food Safety BOH Kitchen Safety FOH 473

Modern Restaurant Management

NOVEMBER 1, 2021

Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay. In the best of times, restaurants have operated on thin margins to offer competitive menu pricing.

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Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

MARCH 22, 2021

It’s easier for the front-of-the-house to present. That may mean that you need to adjust portion sizes or raise prices. Now, you need to determine which way you want to go regarding front-of-the-house staff. Previously, we focused on how to persuade customers to trust that our restaurants are safe to visit.

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Front of House Back of House Customer Service Beverage 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.

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Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

MAY 22, 2024

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This To gain insights, Modern Restaurant Management (MRM) magazine turned to Phil Kafarakis, President & CEO, International Foodservice Manufacturers Association.

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Front of House Back of House Leadership Franchise 471

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Community, environment. It’s part of my DNA. produces the equivalent annual emissions of 42 coal-fired power plants.

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Compost Food Equipment Waste 297

Modern Restaurant Management

JUNE 2, 2022

They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. As consumers continue to feel a greater sense of normalcy, many pandemic-related concerns have started to subside. Set the Bar.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. Globally, restaurateurs should increase pricing in order to improve margins. Lacking cash reserves and the resources to access money (traditional bank loans), most restaurants were forced to lay off their employees.

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Front of House Back of House Reservations Seating 525

Culinary Cues

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price. CHANGE #1: The days of the fixed menu for restaurants should come to a halt.

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2021 Food Supply Seasonal Menu Supplies 508

Modern Restaurant Management

DECEMBER 4, 2020

Having detailed financials for three years prior to the year you want to sell is very helpful in determining an opinion of value of your business and what a fair market price would be. Determining Sale Price. The right sales price will ensure that your restaurant gets sold a price and in a time frame that makes you happy.

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Cash Management Front of House Equipment Back of House 414

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. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

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Franchise Franchising 2022 Fast Casual 492

Modern Restaurant Management

APRIL 14, 2020

Simplify Pricing. Don’t try to price each item out, charge for a bundle “Grocery-to Go kit” and do not allow substitutions. For every customer that orders via takeout or delivery, give them a voucher or offer a discount for in-house restaurant dining once quarantine guidelines lift. Communicate. Booze it up.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

ChowNow

FEBRUARY 28, 2025

Managing multiple third-party delivery platforms can feel like running several businesses at once. Each system has its own tablet, order flow, and set of requirements, making it difficult to keep up with operations smoothly. This setup forces staff to constantly switch between devices, increasing the risk of missing an order or making mistakes.

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Delivery Online Ordering Customer Service POS 195