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.

Technology 558

Technology Front of House Back of House Online Ordering 558

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.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

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.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. 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.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. 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.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

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

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. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. 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.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. Instead of promoting items according to price or margin, promote what your customers love.

Marketing 567

Marketing SEO Front of House Website Management 567

ChowNow

JANUARY 23, 2025

Pick your event idea by looking at your: Venue size and layout Customer demographic Available resources Time of year (season) Community Write out each of these factors, and a picture will emerge of which restaurant event idea will best fit your location. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. We are using last year’s monthly sales to address some of the seasonality of the industry. Globally, restaurateurs should increase pricing in order to improve margins. Two months of rent and utilities.

Front of House 525

Front of House Back of House Reservations Seating 525

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 484

Menu Seasonal Menu Front of House Reference 484

ChowNow

FEBRUARY 13, 2025

A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

The Rail

MAY 30, 2025

Although ambiance , narrative, and menu diversity drive choices just as much, convenience and quickness remain critical. Here, working with a seasoned commercial real estate broker becomes absolutely vital. Every sensory aspect in visual presentation, menu labeling, staff behavior, music, lighting, and aroma conveys a tale.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

ChowNow

JUNE 27, 2025

What diners first see: After clicking on your GBP in the sidebar, customers will see your restaurant listing, including photos, hours, reviews, contact information, your location, menu, and links to your restaurant website and online ordering system. Add high-quality photos. family-friendly,” “vegetarian options”) 2.

Website Management 195

Website Management SEO Book Customer Experience 195

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages. Sounds complicated?

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

JULY 12, 2024

Compare different policies and choose one that offers good coverage at a reasonable price. Train your staff to use ingredients efficiently and plan your menu to minimize waste. By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Additionally, review and adjust your coverage as needed.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus.

Seasonal Menu 346

Seasonal Menu Front of House Presentation Menu 346

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Perfect Daily Grind

JUNE 13, 2025

This set the precedent for future astonishing auction prices, which have since surpassed US $10,000/kg. With the 2025 BoP auction scheduled for 6 August, all eyes will be on the bidders of the 97- and 98-point coffees, as many eagerly anticipate the extent of the prices they’re willing to pay. million 60kg bags.

2025 113

2025 Point of Sale Café 2024 113

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

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

EATER

OCTOBER 26, 2023

Austin Bush Millions cram into Phuket’s popular beaches and resorts, but diners should look elsewhere to taste the mix of southern Thai, Hokkien, and Baba food that makes the island arguably Thailand’s most underrated food destination Phuket is one of the biggest travel destinations in the world. What is the food like in Phuket?

Seasonal Menu 319

Seasonal Menu Hotels Back of House Front of House 319

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. A full 55% of consumers consider takeout and delivery essential to their restaurant experience.

Management 367

Management Management Operations Mobile Ordering 367

Goliath Consulting

SEPTEMBER 24, 2024

According to Toast , they should offer expertise in “restaurant concepts, operations, staffing, menu development, financial planning, design, marketing, and more.” According to Toast , they should offer expertise in “restaurant concepts, operations, staffing, menu development, financial planning, design, marketing, and more.”

Hiring 195

Hiring Front of House Loyalty Program Email Marketing 195

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

DECEMBER 21, 2022

Mistry and the series’ two other chefs — Jenny Dorsey and Shenarri Freeman — were asked to create a pairing menu for two weekends, a cheese pairing, and a one-night chef’s table dinner, by working with the staff at J Vineyards to execute their food and choose wines. Dola Sun /Eater. They also risk treating representation as an endpoint.

Fine Dining 355

Fine Dining Vineyard Front of House Brewery 355

EATER

MARCH 2, 2022

Monday diners at Dame tend to be more industry veterans who order the whole menu and full bottles of wine. Menu price: $29. This draws out moisture and seasons the fish. Alex Staniloff/Eater NY. I could make this dish at home for $5,” goes the refrain. diners were also more frequent. Total cost to restaurant: $23.93

Front of House 246

Front of House Seating Small Business Food Order 246

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. A full 55% of consumers consider takeout and delivery essential to their restaurant experience.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

AUGUST 14, 2020

The brand is also on track to raise a quarter of a million dollars in funds for front line heroes by the end of September after ringing-in nearly $50,000 in contributions from their charitable Big Yellow Cup in just two weeks. All locations will serve guests via delivery through a virtual kitchen facility.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

FEBRUARY 25, 2020

This edition of MRM News Bites features NLRB, Condado Tacos, JBF, General Mills Convenience & Foodservice, Yelp, WorkJam and Forge, HungryPanda, QikServe and FreedomPay, Tablelist, xtraCHEF, Perk Labs and blixr. NLRB Issues Joint-Employer Ruling. As a result, the final rule provides clear guidance in this significant area of the law.

Mobile Ordering 348

Mobile Ordering Front of House Customer Experience Back of House 348

Modern Restaurant Management

MARCH 11, 2020

US Foods will finance the acquisition primarily with $700 million in fully committed financing from Citigroup and Bank of America and will fund the balance of the purchase price through its existing liquidity resources. US Foods to Acquire Smart Foodservice. NYSE: APO) (the “Apollo Funds”) for $970 million in cash.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

EATER

FEBRUARY 25, 2022

Set in 9,000 miles of pristine parkland, the restaurants of the Canadian Rockies reflect abundant natural resources like wild elk, Saskatoon berries, and fresh trout The Canadian Rockies take everything up a notch. Over the course of 1,000 miles from the U.S.-Canada

Hotels 246

Hotels Front of House Seasonal Menu Fine Dining 246

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024.

2024 474

2024 2023 Food Order 2013 474