Modern Restaurant Management

AUGUST 16, 2021

We all had contests for our staff where the goal is to sell the most specials/most wine/most desserts, etc. One of the fine dining operations that I consult with had a contest for selling the most chef specials, with the prize being that the chef would personally make the winner any item on the menu for dinner. Caring Managers.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Modern Restaurant Management

DECEMBER 10, 2021

If you pull a joker, the meal is on the house. Promoting your restaurant should start with promoting the food itself. However, too many restaurants fall into the trap of promoting items with a low food cost and high margin. Others tend to emphasize their cheaper menu options. Make sure you have high-quality pictures of these items.

Marketing 567

Marketing SEO Front of House Website Management 567

The Eat Restaurant

OCTOBER 4, 2022

Are you running a finely tuned front of the house? Do your diners feel as special when they come through the door as when they’re being served at the table? What about your back of the house? Is your restaurant set up to be as efficient as possible? Are you giving your employees everything they need to do their job?

Front of House 148

Front of House Back of House Specials Serving 148

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 Dietary Restrictions 558

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.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

MARCH 11, 2025

That's why we instituted lower-priced lunch specials and made other adjustments. ." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. One of the most impactful changes – and the stickiest – is contactless payment.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

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

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

ChowNow

FEBRUARY 21, 2025

Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. Your online ordering system should be front and center, not buried on a secondary page. A simple reminder like, Youre just one order away from a special discount!

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

OCTOBER 25, 2021

Effectively educating those (bartenders, wait staff, back of the house, etc.) With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Don’t overlook what your chef is already capable of creating.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

EATER

FEBRUARY 13, 2025

For starters, the house smelled like chemicals from all the burnt plastic and electronics in the air, and every surface was coated with a fine layer of ash. At the forefront is a sense of gratitude: aside from our scorched front bushes and a tree ripped down during the windstorm, food was the only major loss we experienced.

Front of House 211

Front of House Back of House Waste Events 211

Culinary Cues

MAY 1, 2023

There are many reasons why I am so grateful for the decades I spent in front of a range. There are times when a nod, closed eyes, and smile signified just how delicious a nightly special was – a dish prepared by a cook, from his or her heart. 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

FEBRUARY 22, 2022

A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change. These acts of recognition go further than you may think.

Cash Management 520

Cash Management Merchandise Front of House Coupons 520

Goliath Consulting

OCTOBER 16, 2024

A well-integrated system can manage both in-house and online orders from one platform, reducing the risk of mistakes and ensuring a smooth flow during busy times. Integrated systems allow for seamless interaction across platforms, ensuring that staff are always up to date on special offers, menu changes, or customer orders.

Operations 150

Operations Loyalty Program Front of House Online Ordering 150

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. On weekends, families come in to pick out a cone or one of the shop's special sundaes. The Milk House immediately transitioned to in-house delivery and curbside pickup only.

Front of House 409

Front of House Customer Service 2003 Delivery 409

ChowNow

FEBRUARY 28, 2025

Start by making your best-selling and most profitable menu items front and center. In this guide, youll learn how to use ChowNow tools along with a handful of other effective strategies to increase order volume, boost your current customer traffic, and grow your overall sales.

Ordering 195

Ordering Email Marketing Social Media Online Ordering 195

Modern Restaurant Management

FEBRUARY 5, 2025

This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. 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. Toast analyzed data from restaurants on Sunday, Feb.

2024 311

2024 Food Order Delivery Sports 311

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.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

ChowNow

JANUARY 23, 2025

In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

JUNE 17, 2020

The role these marketplaces have played during the pandemic, delivering restaurant orders right to people’s front doors, has become invaluable to many consumers. When COVID-19 erupted earlier this year, scores of restaurants relied on online delivery marketplaces to deliver meals to their customers. But is it invaluable to restaurants?

Delivery 490

Delivery Pricing Front of House Online Ordering 490

Modern Restaurant Management

NOVEMBER 3, 2020

Beyond the proven existential economic threat of COVID-19, restaurant owners and operators are facing uphill-battle challenges to their defining characteristic, accessibility. Think about it. Here are three ways that digitizing menus can help improve accessibility. Get Rid of PDFs. The downside, of course: PDFs are not inherently accessible.

Front of House 547

Front of House Certification Back of House Menu 547

Modern Restaurant Management

MARCH 27, 2020

On the business side, he suggests owners use the time to know where they stand on the financial front and build relationships with landlords and suppliers if they had not already done so. But the star of Bar Rescue does feel those who are using this time wisely to regroup will have the best chance for coming back strong. "The

Front of House 438

Front of House Social Media Back of House Seating 438

Modern Restaurant Management

DECEMBER 18, 2024

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. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. This piece in your technology stack should give your customers accurate wait times based on the tables already seated and allow them to make reservations so they can plan around current capacity limits or patronize your restaurant for special occasions. Henry is ready to order some dinner. Contactless Technology.

Technology 508

Technology Front of House Back of House Point of Sale 508

ChowNow

MAY 23, 2025

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. You want them front and centertop of a menu section, in a callout box, and suggested by your servers. What Is Menu Engineering and Why Should You Care?

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

ChowNow

APRIL 11, 2025

Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? It also gives servers more face time with guestsand less time scrambling in front of a screen. Lets break down what to look for in a restaurant tablet.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. Keith Lee: I live a very simple life. But its a blessing.

Social Media 246

Social Media Small Business Front of House Point of Sale 246

Modern Restaurant Management

AUGUST 11, 2021

As architects and leaders at AO, we had the special opportunity to convert a historic corner building in our own neighborhood of Old Towne Orange, California., The exterior brick and mortar façade was carefully restored, and an additional brick column was added seamlessly to the front of the building, balancing the look of the entrance.

Front of House 493

Front of House Design Restaurant Law Back of House 493

Culinary Cues

AUGUST 9, 2021

Guests will return when the effort expended to create memorable complete dining experiences is front and center. If you recognize the farmer, the rancher, and the fisherman, then they might be so inclined to set aside those extra special ingredients for your kitchen.

Front of House 474

Front of House Customer Experience Workshop Dine-in 474

Modern Restaurant Management

MARCH 29, 2023

Absent the common language of cuisine — or even his hardworking coworker’s name — the server may have hesitated to ask for help and punctured the momentum of an otherwise beautifully executed special occasion. Knowing how to check in and ask people how they’re doing never hurts, either.

Hospitality 472

Hospitality Front of House FOH Leadership 472

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

APRIL 17, 2023

Employees and restaurant owners are benefiting from automation technology: over half of leaders say that revenue has increased since implementing restaurant’s automation tools. Automation tools also provide value through mobile ordering apps, AI solutions, digital reviews apps, and online reservation software.

Mobile Ordering 518

Mobile Ordering Cash Management Online Ordering Front of House 518

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

JANUARY 18, 2023

Today, more guests expect special treatment – they want to have more of their needs anticipated before they even have to ask. These could, for example, help a waiter suggest a special Italian wine pairing to match a guest’s usual lasagna order. Personalization with Data. Making More Informed Decisions.

2023 474

2023 Guest Recovery Email Marketing Customer Service 474

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. Phone orders are prone to human errormisheard items, incorrect addresses, and unclear special requests are all common issues with manual order taking. billion in revenue. You keep more of your profits.

Online Ordering 195

Online Ordering Ordering Email Marketing Loyalty Program 195

Culinary Cues

AUGUST 22, 2022

Paul de Vance in southern France, or the walled in villages of Tuscany, the narrow streets of Oslo, Norway, and the typical hidden villages found in parts of historic Germany; places that were home to those special little restaurants that reflect the terroir of the region. I have very fond memories of walking the streets of St. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474