Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

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Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

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Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. ’ Just having this van parked out front drove that sale.”

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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. Understanding How AI Works in Restaurants Lets get one thing out of the way: AI for restaurants doesnt mean robots taking over your kitchen or replacing your staff with machines.

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Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. Season four of "The Bear" promises to bring new challenges, new faces, and new fires to put out. The Future of Kitchens—Will Carmy Keep Up?

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Modern Restaurant Management

MARCH 21, 2025

We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. Take a busy corner café, for instance. The result? Technology is quickly becoming a lifeline for survival.

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Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. We’ve put together five steps for getting the most out of your data: 1. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards. across your franchises.

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Front of House Management Management Franchising 539

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Community, environment. It’s part of my DNA. produces the equivalent annual emissions of 42 coal-fired power plants.

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Modern Restaurant Management

SEPTEMBER 1, 2020

With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience. In this new environment, take steps to: Elevate your servers to guides. Yes, ordering and payment is important. Make Staff Training a Priority.

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Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. Growth for most, after all, isn’t walking through the front door, it’s coming in online. Plenty of services exist to take care of the tricky parts.

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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.

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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.

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Modern Restaurant Management

JANUARY 13, 2023

Demand for Dining Out Isn’t Going Anywhere. 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. Taking Orders with Artificial Intelligence.

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Front of House Back of House Online Ordering Food Order 528

ChowNow

FEBRUARY 21, 2025

In fact, its going to be a lot easier than you think, and there are steps you can take starting today that will give you real results by tomorrow. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders. Next, take a look at your menu.

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Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

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Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. There are continued beliefs that automation and robotics will take away jobs, which is just a myth. fewer employees in the front-of-house and 6.2 Across the U.S.,

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ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. 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?

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Front of House Allergens Online Ordering Back of House 195

EATER

NOVEMBER 22, 2024

My husband and I went to his family’s house for Thanksgiving for the first time, and I had to go have myself a little cry in the bathroom. And so I decided, from here on out, whether we were traveling or not, I was going to be the one who cooked. I also sit down and make a very long list of groceries, broken out by item type.

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Front of House Food Order Take-out Travel 300

ChowNow

MARCH 14, 2025

In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro. What is Restaurant Operations Management?

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Modern Restaurant Management

FEBRUARY 17, 2020

So what can restaurants do to differentiate themselves and get customers excited about going out to eat? When consumers can get great food delivered in less than an hour, restaurants must deliver a differentiated experience that makes going out worth the effort. Consumers look for a sparkling clean front of house.

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Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. The resistance to adoption can be attributed to several factors. At least not entirely.

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Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

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Front of House Back of House Restaurant Law Food Safety 499

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.

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Modern Restaurant Management

JUNE 21, 2021

Mobile order and pay takes care of a lot of the admin side of a shift. From taking orders at tables, processing payments or taking telephone orders for takeaway. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. Reduce Wait Times.

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Mobile Ordering Ordering Front of House Guest Recovery 466

Modern Restaurant Management

DECEMBER 1, 2021

Work with your contractors to create a timetable taking these elements into account. This can also be a wise approach if you can’t extend your finances to take care of a full renovation in one go. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor.

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Front of House Back of House Customer Experience Equipment 507

Modern Restaurant Management

MAY 22, 2024

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This What should restaurant brands take away from this mega deal and the Red Lobster bankruptcy filing? What made it so attractive? Why is this happening now?

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Front of House Back of House Leadership Franchising 471

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Meeting the needs of gluten-free consumers also extends beyond the front of the house. How do you prevent cross-contact in your salad bar?

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Modern Restaurant Management

MARCH 22, 2021

It’s easier for the front-of-the-house to present. Before you get too busy again, it’s imperative that you not only analyze your costs but take time to make adjustments to bring those costs in line. Assuming you reduced the size of your menu, it should be easier to cost everything out correctly.

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Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

AUGUST 16, 2021

They remind us not only that there are great people out there, but also that many of them work for us! When the chef and general manager found this out, they immediately jumped into action. They showed her how to clean the affected area and change her bandages, and they made sure she was taking her medication properly.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Modern Restaurant Management

JANUARY 13, 2022

This guide sets out six tips for improving your restaurant efficiency that can be implemented immediately and cheaper to your pocket. The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Be conscious of this when taking reservations.

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Front of House Kitchen Safety Customer Service Point of Sale 545

Modern Restaurant Management

NOVEMBER 1, 2021

It turns out that many of your former staff are still working, just not in the restaurant industry. Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay.

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Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

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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?

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Modern Restaurant Management

APRIL 29, 2021

Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly.

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Modern Restaurant Management

JUNE 28, 2022

The service robots operate at two levels of intelligence- from delivering food to taking care of consumer’s queries. The company's robots are designed to perform tasks, such as delivering food and drinks to customers at hotels and airport lounges, handling check-in and check-out services at hotels, and even carrying luggage.

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Modern Restaurant Management

MAY 24, 2022

The upshot to this is the new opportunity for restaurant owners to stand out from the crowd by offering a great employee experience that lets your entire team feel valued. Maybe you had a member of your waitstaff who picked up a double shift when a coworker was out sick. Show Some Love! A little thank you goes a long way. Communicate.

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Front of House Seminar Back of House Social Media 520

Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. Technology continues to transform restaurant operations.

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