Modern Restaurant Management

DECEMBER 3, 2024

The demand for earlier reservations provides restaurants the opportunity to get creative when it comes to driving traffic for second and third seating’s with memorable experiences, dynamic pricing, or late-night specials. What should operators take away from these results?

Reservations 221

Reservations Book Customer Experience Dine-in 221

Modern Restaurant Management

MARCH 13, 2020

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. Certain jurisdictions like New York City are requiring seating only 50 percent of capacity. "Be smart about choices."

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. To learn more, Modern Restaurant Management (MRM) magazine quizzed Brian and Amanda Light.

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

MARCH 16, 2021

Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. ” Modern Restaurant Management (MRM) magazine wanted to learn more and reached out to Magoon. The Brigantine, Inc.,

Hospitality 488

Hospitality Magazine Outdoor Customer Experience 488

Modern Restaurant Management

MARCH 10, 2023

The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu. Modern Restaurant Management (MRM) magazine talked with Girelli about this project and restaurant design trends. Conceived as a destination, The Desmond is tucked away in a slightly hidden location and an elevator ride is required.

Design 487

Design Customer Experience Magazine Seating 487

Modern Restaurant Management

AUGUST 25, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold?

Seasonal Menu 493

Seasonal Menu Outdoor Catering Customer Service 493

Modern Restaurant Management

SEPTEMBER 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With patio season coming to an end and indoor seating capacity compromised, it’s never too early to have a Plan B (or C or D, at this point). Alter Course if You Need To.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

JUNE 24, 2021

Customers want the ability to order online, set up delivery, view seating, and book tables through the convenience of a mobile phone. However, having a strategic and effective digital marketing plan in place allows local restaurants to attract new customers and retain the ones they already have.

Marketing 508

Marketing Social Media Mobile Ordering Website Management 508

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. only bussers clear tables; only servers wipe down tables between seatings), and enhanced sanitation schedules.

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

MARCH 25, 2021

Modern Restaurant Management (MRM) magazine interviewed Linardi about the digital restaurant experience, contactless payment and more. For smaller restaurants unable to have diners on premise, or those with reduced seating capacity, being able to facilitate online ordering is a prerequisite to keeping their doors open.

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

APRIL 22, 2020

Modern Restaurant Management (MRM) magazine spoke with Benchmark CEO David Parker their efforts. We ask that those "seated" at the table give a $50 dollar minimum donation. Social distancing may push restaurants to seat their clients further apart while offering more personal attention from waitstaff, sommeliers and chefs.

Retail 411

Retail Seating Customer Service Supplies 411

Modern Restaurant Management

FEBRUARY 5, 2021

This includes: Self check-in, table alert, and self-seating to expedite the entry process. Modern Restaurant Management (MRM) magazine went behind the scenes of this transition with Justin Nedelman, CEO at Eureka! Guests will be able to browse the menu, order, and pay from their personal mobile devices. Guests can contact Eureka!

Mobile Ordering 477

Mobile Ordering Online Ordering Airlines Customer Service 477

Modern Restaurant Management

JUNE 15, 2023

“We wanted to create a space where movement was fluid and where every seat in the restaurant—under the cherry blossoms, at the sushi bar, or in a comfortable banquette overlooking the dining room—left our guests feeling inspired and taken care of,” said Joseph.

Design 419

Design White Paper Customer Experience Magazine 419

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? The report, which surveyed 127 restaurant executives across the U.S.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

MAY 29, 2024

Food is visceral in a way that airline seats aren't. Modern Restaurant Management (MRM) magazine asked Singh to elaborate on his views on where the pricing model is headed in the QSR landscape. ’" Is it possible for restaurants to have the best of both worlds and maximize revenue and still capture customer loyalty?

Pricing 482

Pricing Airlines Loyalty Program Education 482

Modern Restaurant Management

AUGUST 19, 2020

Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We Seated Acquires VenueBook. Seated acquired digital event booking platform VenueBook. The Main Course.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JULY 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.

Menu 493

Menu Food Supply Food Order Supplies 493

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Set seating times. Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Contactless payment.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

APRIL 5, 2024

Merch might a somewhat newer term in a restaurant owner's lexicon, but having a focused merchandising effort can connect a person to a brand as well as be a great way to build awareness and put buts in seats. So, how can restaurants use merchandise as an effective marketing tool to tap into local brand ambassadors and build awareness?

Merchandise 506

Merchandise Brewery Design Magazine 506

Modern Restaurant Management

MARCH 10, 2020

” Bo Peabody – Co-Founder and Executive Chairman of restaurant reservation and rewards app Seated, Board member of Boqueria Restaurants, and Co-Owner of Mezze Restaurant Group , told MRM magazine. "Companies At Seated, we are considering offering links to delivery apps for our restaurant partners that request it."

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Modern Restaurant Management

FEBRUARY 12, 2021

You don’t have to run one of the world’s best restaurants to know how important it is to have an online reservation system integrated with your website, particularly during the pandemic when seating percentages come into play. The simpler the system, the better. Due to the COVID-19 lockdowns, this number has even increased.

Design 520

Design Online Ordering Mobile Ordering Reservations 520

7 Shifts

MARCH 10, 2021

Expand or Remodel Expanding your restaurant's outside seating area with a deck, patio or tent, could bring you real financial benefits. That’s a 65 percent return on investment for their customer who considered adding outdoor seating. Get a pulse on your local customer base. Join your local chamber of commerce.

Management 370

Management Management Small Business Email Marketing 370

7 Shifts

NOVEMBER 1, 2022

Better yet, dig for your local newspaper or magazine contacts and send it to them directly! After the press release is crafted and carefully reviewed, begin your outreach! Sites like eReleases and NewsWire are great tools to get started. Recommended Reading: 11 Restaurant Marketing Strategies That Work in 2023.

Seating 221

Seating Email Marketing Marketing SEO 221

Modern Restaurant Management

DECEMBER 14, 2022

Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. How important are robotics/automation to the restaurant industry now and how do you see their impact in the coming years?

Front of House 450

Front of House Customer Service Customer Experience Entertainment 450

Modern Restaurant Management

MAY 24, 2023

To learn more, Juliana Kerschen and Rachael Snow Barry of The Johnson Studio answered questions from Modern Restaurant Management (MRM) magazine. Two-story high windows that extend up to the second floor classrooms so that other students can peer in.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Modern Restaurant Management

APRIL 20, 2023

Modern Restaurant Management (MRM) magazine learned more about the project from Richard Floisand, co-founder, aia, leed ap and Allison Hogue, co-founder, aia, ncarb. Inside, the architects designed custom built-in furniture and selected finishes that showcase artisan craftsmanship.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

Modern Restaurant Management

APRIL 20, 2020

Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment. How can restaurants weather these complexities?

Customer Service 459

Customer Service Training Front of House Dine-in 459

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. Ursula Siker, Chef, Baker, and Account Executive for meez! :

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

DECEMBER 1, 2023

For a deeper dive, Modern Restaurant Management (MRM) magazine questioned Jared Bradley, AIA, NCARB, President and Founder of The Bradley Projects. Additionally, our team aimed to create an immersive stage-set experience that fosters a 'seating in the round' feeling within the open floor plan.

Design 419

Design Presentation Customer Experience Dine-in 419

Modern Restaurant Management

AUGUST 9, 2024

Chef Akhtar Nawab and Rod Daya of Hospitality HQ tell Modern Restaurant Management (MRM) magazine about the connection between food and community and opportunities for aspirational entrepreneurs. In Orlando, our most recent project, we added a 5000 sq ft space for seated or standing events and a 2000 sq ft kitchen for food prep.

Marketing 251

Marketing Social Media Food 2000 251

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. " – Olivier Thierry, Chief Revenue Officer, HungerRush. – David Tracz, Partner at / /387.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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. She began to wonder: When it comes to the bathroom, what else am I not thinking about? There was debate about the merits of wall-mounted versus automatic versus chain-pull flush. “A

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Sit down restaurants need to take a seat and pay attention.

2020 450

2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

JUNE 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic trends, the rise of the cautious consumer and the takeout shakeout. Still, the survey showed a path forward for restaurant owners: social distancing and outdoor seating, combined with features like hand sanitizer and face masks for staff.

2020 324

2020 Food Safety Online Ordering Point of Sale 324

Modern Restaurant Management

MARCH 25, 2024

The duo transfomed a dilapidated cottage themselves entirely by hand into an intimate 12-seat restaurant that has received numerous accolades. To learn more about operations at Saint-Germain, Modern Restaurant Management (MRM) magazine reached out to Smith. It did in multiple ways. Few things affect this scale more than cover count.

Fine Dining 221

Fine Dining Seating Restaurant Law Small Business 221