Modern Restaurant Management
APRIL 11, 2025
Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. For back of house, operators should focus on tech that drives speed, efficiency, and cost savings. What should restaurant operators take away from the survey results?
Modern Restaurant Management
NOVEMBER 11, 2024
You take your seat at a table embedded with a touchscreen menu. A Cautionary Tale for Those Left Behind As the millennials I spoke to struggled to imagine a world where robots take over all jobs, I couldn't help but feel a pang of empathy. Housing, food, clothing—all created by machines, all available in abundance.
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Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? An interesting tidbit about those dark days of 2020-21: restaurants, bars, food trucks and other establishments that were able to remain efficient with their back of house (BOH) services were most likely to survive and even thrive.
Modern Restaurant Management
MAY 19, 2025
Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. One constant has always stood out: this industry never stays still. Take digital kitchen management platforms, for example. Real-time insights?
Culinary Cues
MAY 12, 2025
Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Ahbut there are signs of change.
Modern Restaurant Management
MAY 5, 2025
Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best. Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491.
Culinary Cues
NOVEMBER 10, 2024
In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals.
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