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

And now as a recession looms on the horizon, eight percent of restaurants are reportedly laying off employees heading into 2023, setting the stage for a tough season as holiday demand puts pressure on already-frustrated staff. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

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. On such a pivotal weekend for restaurant delivery, promotions, menus, pricing and operations should all be informed by holistic customer intelligence.” Vegas Jackpot, New Orleans Next?

2024 309

2024 Food Order Delivery Sports 309

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. A quick look at your POS data will identify the top three selling items on your menu.

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

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Offer seasonal items. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Waste Reduction.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

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

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

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Food Safety Customer Service 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

Modern Restaurant Management

SEPTEMBER 13, 2023

Regardless of how long employees intend to stay in a role — whether a seasonal job or a more permanent passion—restaurant operators have a common goal to keep staff happy, productive, and loyal. So, what did we find? A desire for better pay is the No.

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Management Management Coaching Front of House 476

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. Today, some relief is in sight, as the CARES Act has passed, and now professionals are working with clients to plan for the future.

Front of House 525

Front of House Back of House Reservations Seating 525

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.

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2025 Loyalty Program Seasonal Menu Front of House 130

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

DECEMBER 23, 2020

Some states have their difficulties with outdoor dining due to the varied seasons and temperatures but most can be overcome with the use of covered areas, fans, heaters and a variety of other elements to maintain a pleasant dining experience. The qualities of the space must complement the menu options to deliver an unforgettable experience.

Design 539

Design 2021 Outdoor Brewery 539

Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. So while it’s early in the season, open up patio and sidewalk space if you have it. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

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.

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Menu Seasonal Menu Front of House Reference 482

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. ” Mix more drinks or turn more tables?

Bar 449

Bar Operations Back of House Front of House 449

The Rail

JANUARY 3, 2025

Menu knowledge : Learn the entire menu and how to upsell and cross-sell items on that menu. Seasonal pest prevention training can also be a game-changer in maintaining cleanliness throughout the year. Seasonal Training Needs The restaurant industry is dynamic, with business fluctuating during high and low seasons.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Culinary Cues

JULY 4, 2021

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

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. Table of Contents.

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Definition BOH FOH Front of House 360

Culinary Cues

MAY 28, 2022

Some may be just starting out while others are seasoned veterans. These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range. The most important room in a home is the kitchen. In both cases, there is a high level of stress in restaurant work.

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Front of House Back of House Small Business Employee Relations 421

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

Modern Restaurant Management

MAY 22, 2020

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. The Milk House immediately transitioned to in-house delivery and curbside pickup only. I numbered my parking spots with stakes and came up with a very small menu.

Front of House 408

Front of House Customer Service Delivery 2003 408

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

Culinary Cues

DECEMBER 28, 2021

You and your team are able to take raw materials, apply well-designed cooking methods, season using time-tested palates, and plate the finished product with the vision of an artist creating a delicious, aromatic, visually pleasing dish. It was that first time in the lead position – the commander of the kitchen brigade. This is magical.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

ChowNow

FEBRUARY 13, 2025

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. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

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

SpotOn

JANUARY 14, 2025

Thanks to accessible reporting from Soup’d Up’s quick service restaurant POS , Gordon knows what’s popular and lets those numbers steer her daily menu. Moving more product means more sales, and by optimizing her menu Gordon has increased daily sales by up to 35%.  ” Renee Gordon is no historian.

Front of House 98

Front of House Operations Back of House Seasonal Menu 98

Modern Restaurant Management

MAY 12, 2022

But the lingering effects of the pandemic continue to make this a challenging time for our industry as ongoing staffing issues and supply chain disruptions, in many cases, lead to reduced menus and shorter hours of operation. Identify the Winner on Your Menu. Is it a signature dish, a dry rub or a certain seasoning?

Retail 450

Retail Certification Seasonal Menu Insurance 450

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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.

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Back of House Customer Experience Front of House Customer Service 493

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.

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Seasonal Menu Front of House Presentation Menu 346

Modern Restaurant Management

MAY 24, 2023

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. 1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

ChowNow

JANUARY 27, 2021

Have you updated your menu recently with a seasonal treat? Give both the front-of-house and back-of-house their due by highlighting them in emails. Create a secret menu item. Make your email subscribers feel special by giving them exclusive access to a secret menu item. Profile a special dish.

Email Marketing 370

Email Marketing Marketing Online Ordering Front of House 370

EATER

NOVEMBER 26, 2024

In addition to seasoning the bird, she makes dishes like gravy and cranberry sauce ahead of time, and also preps vegetables the night before. In addition to seasoning the bird, she makes dishes like gravy and cranberry sauce ahead of time, and also preps vegetables the night before. I love cooking for other people.

Front of House 288

Front of House Back of House Take-out Seasonal Menu 288

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. There are films that become representative of a generation and sometimes of a life lesson – occasionally both. You want more!

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446