Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Altering seating arrangements to improve spacing between guests.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

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. nonprofits have spent decades training marginalized populations to work in the food and hospitality industry. Café Momentum is more than just a restaurant, though. The year had started off strong.

Training 307

Training Café Kitchen Safety Back of House 307

EATER

AUGUST 31, 2022

Justice asked her Instagram followers what they wanted to see at HAGS, and responses piled in: soft lighting, calming music, seat warmers. A safety sign in the women’s bathroom offers the brewery’s main line as well as Fixter’s personal cell for any guest who feels in distress or in danger or needs other help.

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

Modern Restaurant Management

SEPTEMBER 30, 2020

32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level. Most Important safety initiatives. Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. Restaurant and bar related concerns.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

Franchise 385

Franchise Franchising Kitchen Safety Loyalty Program 385

Modern Restaurant Management

MAY 12, 2020

Co-founders Helen Patrikis and Steven Hall, two hospitality PR professionals, formed Dining Bonds, LLC with the goal of establishing it as a one-stop resource to raise revenue for the hospitality community. We can continue to show our support for the hospitality industry and the great, hardworking people it employs.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

DECEMBER 3, 2020

Recognized employees include: Jessica Spinelli (Apopka, server), donating to the NICU at Wolfson’s Children’s Hospital: Jessica’s resilience doesn’t go unnoticed by her peers. Jessica’s donation will go towards the construction of the new NICU rooms / wing at the hospital.

Franchise 414

Franchise Franchising Catering Online Ordering 414

EATER

JUNE 26, 2020

And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. Things began to turn around after May 11, when Missouri restaurants were allowed to reopen their dining rooms under new safety regulations; on a recent Saturday, Fox and Pearl did 70 covers.

Front of House 322

Front of House Back of House Guest Recovery Loyalty Program 322

7 Shifts

APRIL 23, 2021

The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. Many workers are not returning due to personal safety concerns, and many have left the industry altogether. Do you need a host to seat guests or someone to hello pack up delivery orders?

Hiring 370

Hiring Front of House Back of House Food Safety 370

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Mentorship You'll be responsible for making your team a positive, productive hospitality machine. This goes far beyond training during the first week.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JUNE 12, 2020

The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.

Franchise 420

Franchise Franchising Food Safety Kitchen Safety 420

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

AUGUST 20, 2024

From seating diners and helping them order quickly to processing payments, let’s explore some proven ways to improve your restaurant’s table turnover rate. Suppose your restaurant has 20 tables, and during the dinner service from 6 PM to 9 PM, you seated 60 customers.

Online Ordering 221

Online Ordering Fast Casual Fine Dining Seating 221

Modern Restaurant Management

JULY 30, 2021

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” doubled the number of ghost kitchens worldwide since June 2020. ” Nathan's Gets the Ghost. Nathan’s Famous, Inc.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Harbor Touch

MARCH 18, 2025

Food Safety News says 60% of diners now prefer this option for speed and safety. Sync with apps like DoorDash or Grubhub to keep orders flowing without overwhelming your kitchen. Its a system that keeps your seats full all year round. Contactless menus are a smart move tooguests order via QR codes from their phones.

Management 148

Management Management Seasonal Menu Cash Management 148

Modern Restaurant Management

MAY 28, 2021

Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago. Noodles & Company's Humboldt Park ghost kitchen is located at 3220 W. Nathan’s Famous added Arthur Treacher’s to the brand’s portfolio, now available as a ghost kitchen concept.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

Open for Business

JUNE 9, 2023

Restaurant complaints are unavoidable in the hospitality industry. Read on for more about how to handle common complaints people make about restaurants both in the dining room and online, with examples of how your team can turn complaints into great hospitality. Restaurant mishaps can commonly be seen in the kitchen.

Hospitality 142

Hospitality Dietary Restrictions Social Media Online Ordering 142

7 Shifts

AUGUST 16, 2024

Restaurant management is one of the best pathways for servers and hosts looking to make the next step in their hospitality careers. Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards.

Management 195

Management Management 2024 Leadership 195

Modern Restaurant Management

JANUARY 12, 2022

Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Diners can also expect to see more ghost kitchens. A great solution with safety in mind, individual mini cakes will continue to be popular in 2022.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

JANUARY 8, 2024

For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments. In 2024, staff shortages will force the hospitality industry to be even more efficient, adopting tech that streamlines all their processes, reducing the workload on their staff as much as possible. .

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

DECEMBER 21, 2020

Jockey Hollow Bar + Kitchen's Chris Cannon. Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Efficiency, accuracy and safety are ideals that restaurants must be able to provide. We learned how vulnerable an industry this is. To be better capitalized. To do more with less.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

The Rail

OCTOBER 3, 2024

While the adage applies to a wide range of restaurant operations, one of the most vital is food safety. Annually, there are about 48 million cases of foodborne illness a year, and more than a hundred thousand customers get hospitalized as a result. If you’ve seen any of these in your kitchen, it’s time to course correct.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

EATER

MAY 16, 2024

Following that pilot, Early Matters (in collaboration with the Texas Restaurant Association) conducted a survey to identify the days and times with the greatest needs for hospitality workers. “If And years ago, director of business development for Union Square Hospitality Group, Camilla Marcus took steps to prioritize child care for workers.

Employee Relations 310

Employee Relations Government Hospitality Take-out 310

Modern Restaurant Management

MARCH 16, 2020

When asked where they were MOST concerned about somebody not washing their hands, 40 percent said restaurants, 35 percent identified hospitals, clinics and doctors’ or dentists’ offices, 15 percent answered schools and 8 percent said airports. 65 percent wipe down bathroom and kitchen surfaces. Not credit cards.

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

Modern Restaurant Management

NOVEMBER 5, 2019

While we'd prefer a bit wider margin of safety at current levels, we'd encourage investors to take advantage of any post-transition weakness in the stock." Customizable flow controls assist with pacing tables to help the kitchen from getting backed up and keep staff’s heads above water when the restaurant is at its busiest.

Waste 253

Waste Food Leadership Customer Service 253

Cheetah

MAY 11, 2021

To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ). kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Outdoor service distancing guidelines are still in place.

Back of House 148

Back of House Front of House Food Supply Coaching 148

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Mentorship You'll be responsible for making your team a positive, productive hospitality machine. This goes far beyond training during the first week.

Management 195

Management Management Kitchen Safety Front of House 195

Future Food

NOVEMBER 16, 2020

Hospitality Mindset - A sales & service maximiser approach (Part 2). In part one of this article, I spoke about the customer’s timeless desire and appreciation of quality food and service and how this is the platform from which to drive food and hospitality sales. Zoobibi in Hawthorn, Melbourne Image via A chronicle of Gastronomy.

Hospitality 78

Hospitality Point of Sale Café Customer Service 78

Open for Business

MAY 19, 2023

Hospitality trends are constantly shifting, and there’s only so much a restaurant owner can do to predict what’s coming next. First of all, making the most of technology can boost your bottom line by helping you do more with less without compromising hospitality. Digital kitchen display systems could make paper tickets obsolete.

Hospitality 78

Hospitality 2023 Loyalty Program Email Marketing 78

The Rail

AUGUST 5, 2024

Table management: Having reservations and seating in one system keeps you from overbooking and ensures that waitstaff gets their work fairly divided. FoodDocs FoodDocs is an easy-to-use food safety software created by experts. Do you need the most help in the dining room, kitchen, or finance side?

Management 130

Management Management Front of House Online Ordering 130

SpotOn

JULY 15, 2024

Table management Contrary to what many restaurant guests may think, table management isn't just seating guests at random empty tables. Restaurant hosts use seating charts, divided into server sections, to seat guests. A seating chart not only makes the servers' lives easier but also improves the guest experience.

Seating 52

Seating Fine Dining Customer Experience Online Ordering 52

Embrace the Suck

JUNE 13, 2022

Brian Duncan: Well, when I think about it, the last memory, really solid memory that I have is you and our group, having an incredible evening in Madrid, Spain at Hospitality Innovation Planet. Brian Duncan: Then before you know it, by the end of the month, everything, all the restaurants and hospitality hotels were closed. Who are we?

Retail 221

Retail Social Media Take-out Events 221

Sante

JANUARY 26, 2020

Conceptualized by chef/owner Brian Nasajon and bar manager/owner Ben Potts, the restaurant is a 120-seat eatery with a playful, globally-inspired menu and vibrant after-hours bar where innovative food and drinks go hand in hand. Beaker & Gray is located at 2637 North Miami Avenue in Wynwood. Super Burger for Two priced at $60.

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

The Restaurant Group

SEPTEMBER 23, 2023

Food Safety According to a report by the Centers for Disease Control and Prevention, many food-borne illnesses originate from restaurants. The food safety portion in the manual must be detailed and leave no room for interpretation. Answers to these questions will ensure safety and sanitation in the restaurant and of all dishes served.

Operations 78

Operations Kitchen Safety Food Safety Customer Service 78

The Restaurant Group

JULY 29, 2022

Your layout determines how many customers you can accommodate, how much space you’ll need for kitchen equipment and storage, and how employees will move within your space. It includes physical elements like your dining area, kitchen, storage, bathrooms, and waiting area. What Is a Restaurant Floor Plan Layout? Adequately Sized.

Kitchen Safety 78

Kitchen Safety Seating Restaurant Law Food Safety 78