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. Proper break space and a place to study, train, or eat.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

APRIL 29, 2021

According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020. Robotics are being tested at every single position in the restaurant from cooks to table service.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

MAY 24, 2022

We came up with a few helpful tips to improve your employee retention while building a happier, healthier business. If you had a particularly busy dinner rush, gather your staff together at the end of the day to offer positive feedback and thanks for great work. Restaurants can be busy, scattered places. Show Some Love!

Front of House 520

Front of House Seminar Back of House Social Media 520

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 307

Training Café Kitchen Safety Back of House 307

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 474

Seating Front of House Back of House Cash Management 474

ChowNow

JANUARY 23, 2025

Meaning, that a small percentage of inputs or efforts often account for the majority of results or effects. The Pareto Principle, also called the 80/20 Rule, can be seen in all types of contexts: Business: 80% of profits often come from 20% of customers or products. Sales: 80% of sales typically come from 20% of clients. Thats huge!

2025 195

2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

AUGUST 24, 2022

There is a myth surrounding traditional outsourcing models amongst small businesses, such as in the restaurant industry, that they are too small to take advantage of the global talent market. It’s an excellent way to improve business processes, reduce cost structure, and make your restaurant business more productive.

Sourcing 450

Sourcing Social Media Front of House Customer Experience 450

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. In the case of Henry, he’s entered the restaurant and encountered a small stand with a QR code and a sheet of instructions. In the case of Henry, he’s entered the restaurant and encountered a small stand with a QR code and a sheet of instructions. Henry is ready to order some dinner.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

FEBRUARY 15, 2022

Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. 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.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Culinary Cues

MAY 28, 2022

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. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication.

Front of House 421

Front of House Back of House Small Business Employee Relations 421

Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. A regular commercial cleaning service might be all that is needed if you have a small restaurant with less foot traffic, small walls, and shorter ceilings. They should be willing to share.

Specials 492

Specials Operations Hiring Front of House 492

Culinary Cues

MAY 1, 2023

There are many reasons why I am so grateful for the decades I spent in front of a range. One fact about the restaurant business stands out to me – something I have always appreciated: the kitchen is the great equalizer. I could not think of a career more rewarding than being a cook and a chef.

Front of House 474

Front of House Back of House Food Order Small Business 474

Modern Restaurant Management

MAY 13, 2021

Together with members of Congress, the White House, and the Small Business Administration, they ultimately put together a way for restaurants to apply for federal restaurant relief grants. One Denver area man decided to do all he could to get some form of restaurant industry aid going.

Front of House 367

Front of House Food Safety Certification Social Media 367

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 482

Menu Seasonal Menu Front of House Café 482

7 Shifts

MARCH 23, 2022

In 1965, Greek immigrant James Giftos opened a stall at Macomb Mall in Roseville, Michigan, with a small menu including the Coney Island-style hot dog topped with chili, mustard, and freshly diced onions. It was a two-day training for managers.” Executive Summary. Region: Great Lakes. Number of Locations: 16. Table of Contents.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Modern Restaurant Management

APRIL 14, 2020

A : During this unprecedented time, now more than ever, we need to come together as a single community to face the challenges that each of our businesses, and your business, face. And if you’re taking orders via phone, make sure your staff is trained to ask every person if they need grocery items for their homes.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

JANUARY 11, 2024

When working in a restaurant, management must utilize a variety of skills to run a successful business. Throughout my decades of working with restaurant and small business owners, these are four areas I always speak with clients about so they can be successful in their roles. Don’t just give them a thanks or a high five.

Management 417

Management Management Back of House Customer Service 417

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. Handing out loyalty cards, promotions, or small tokens of appreciation can also enhance the exit experience.

Customer Experience 195

Customer Experience Email Marketing Customer Service Mobile Ordering 195

ChowNow

MARCH 19, 2025

Repeat business is what drives real growth, yet many restaurants struggle to keep takeout diners coming back. The Growing Role of Takeout in Restaurant Success Takeout has evolved from a secondary service into a core business model. Takeout now plays a bigger role in restaurant operations than ever before.

Loyalty Program 195

Loyalty Program Email Marketing Back of House Customer Experience 195

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

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 449

Front of House Back of House Seating Food Truck 449

Modern Restaurant Management

JANUARY 8, 2024

The future of restaurant businesses will likely involve a hybrid approach, combining the efficiency of technology with the warmth and personal touch of human service. The future of restaurant businesses will likely involve a hybrid approach, combining the efficiency of technology with the warmth and personal touch of human service.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

ChowNow

JANUARY 23, 2025

For example, dont host a parking lot cookout if your parking lot is relatively small or you share the spaces with other businessesalthough it never hurts to ask if they would like to participate in the event and promote their store. If partnering with other businesses, be sure they also share the content you make for the event.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 445

Small Business Front of House Customer Service Communication 445

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. We all have our particular missions that do not include small talk. Chefs are often nostalgic.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

AUGUST 4, 2022

Restaurants are busy now, much of it is pent up demand from two years of partial lockdown due to the pandemic. People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. Is it ignorance or apathy?

Front of House 429

Front of House Coaching Back of House Uniforms 429

Culinary Cues

JANUARY 6, 2020

It happens in business, it happens in education, and it happens most often in government. 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. A short while back the U.S.

Government 306

Government Front of House Small Business Back of House 306

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Goliath Consulting

JUNE 15, 2021

And in a system as large as the US Food System, small changes produce a proportionally larger domino effect, where “one occurrence triggers a chain of subsequent events” with the potential to bring the overall structure down (1). Many farming businesses, including crop producers, require specific types of labor to perform their tasks (2).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

7 Shifts

AUGUST 5, 2021

Cross-Train Your Employees. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Cross-training restaurant employees can also be beneficial for their career advancement. Plus, that schedule almost rarely ends up going as planned.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin?

Front of House 450

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

7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. When staff are unhappy, you lose more than just the cost of hiring and training. Guests pay for good service, and if employees have low morale or motivation, the business will suffer. People are the heart of the restaurant.

Front of House 381

Front of House Social Media Back of House Sports 381

Modern Restaurant Management

AUGUST 4, 2022

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. On our first day, we had a line out the door of guests and ran out of oysters to sell.

Back of House 474

Back of House Front of House Communication FOH 474

7 Shifts

FEBRUARY 8, 2024

The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. Try 7shifts for free.

Management 367

Management Management Operations Mobile Ordering 367

Lavu

MAY 30, 2025

Whether you manage a busy caf or a full-service restaurant, these actionable tips can make a significant difference in your daily operations. Table turnover rate may vary depending on the type of restaurant, but it is an important metric to track for any restaurant business. However, turning tables must be done tactfully.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Culinary Cues

SEPTEMBER 14, 2019

There is so much to learn about food, service, operating a business, people and traditions, and leadership. It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board.

Front of House 322

Front of House Communication Reference Back of House 322

Embrace the Suck

JANUARY 13, 2021

Yet, here you are still slugging it out every single day doing battle on the front line. While working ON your business sounds great, it appears to you to be more like a mythical creature that you will never catch. While the food was getting rave reviews and the restaurant was slowly picking up more business.

Coaching 360

Coaching Back of House Front of House Take-out 360