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There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights.
With limited seating capacity, even a couple of absent parties can transform a potentially profitable evening into a financial loss, pushing these already vulnerable businesses closer to the margins of financial health. For smaller establishments, the stakes are even higher.
An intuitive content management system (CMS) empowers you to feature the right items and promotions at the right time of day to boost sales. Examine your hiring, training and performance management practices to ensure your team has the skills and support they need to deliver an exceptional customer experience.
For many restaurateurs and brewery managers, outdoor patios and beer gardens are key moneymakers during warmer months. Efficient electric heating keeps guests warm, extends seating capacity and helps maintain the lively, inviting atmosphere your business is known for — no matter the weather.
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Don’t miss this exclusive session - register today to save your seat! Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth.
Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. We’ve prepared a list of restaurant manager interview questions that can help you find the right person to lead your team and help grow your business. How do you manage the restaurant’s budget and control costs?
Over the last 18 months, restaurants have managed incredibly difficult challenges, primarily driven by having to operate with new, constantly evolving safety guidelines. Proactive communication and transparency is essential to managing the diner experience. At Arepitas in Round Rock, TX, Yelp user Emely T.
The key to achieving this is proper staff training, adopting and leveraging technology to enhance the dining experience and manage operations, as well as cultivating a personalized experience and welcoming environment for all solo diners. Catering to solo diners is more just than seating them as restaurants would any other customer.
. “Restaurant owners are juggling a myriad of challenges, including rising food and labor costs and shifting consumer expectations,” Akhil Kuduvalli Ramesh – Yelp’s Senior Vice President, Product, told Modern Restaurant Management (MRM) magazine.
On top of those known problems, restaurant managers have also faced unforeseen and sometimes puzzling challenges. While a breakdown in the back room is manageable, it’s much harder when it happens in front of the customers. Be understanding and calm while protecting your business.
. “This offering enhances the sense of luxury and hospitality while also allowing guests to enjoy a more interactive and personalized moment at their table,” said Alessandro Piliego, Costa* General Manager.”It’s "Showcasing the WOW factor is key," Lucas Bumba, General Manager of Nisos Prime, explained. "We
A space designed with adaptability in mind allows operators to experiment with different table arrangements, seating configurations and event setups. Banquet seating, sliding partitions and retractable walls enable restaurants to transition seamlessly between lunch rushes, intimate dinners and private events.
Managing a rush can be strenuous, but with a plan in place, things are bound to go a lot smoother. By doing this, you’ll be able to manage your waitlist easier and the wait for most parties won’t be as long, depending on the turnout. Doing so required forethought and lots of planning.
Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Having managed a restaurant with an extremely popular patio and brunch menu, I know this firsthand.
Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu. You walk into your favorite restaurant, but there’s no human host to greet you at the door.
. “‘Experience’ means different things to different groups,” Valerie McCartney, VP of Franchise Development at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. For example, since they are seeing more-frequent larger parties they opted to have fewer booths that tend to seat only four.
Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy. When working in a restaurant, management must utilize a variety of skills to run a successful business. As a manager it is your job to set the tone.
To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. In what ways has restaurant design evolved since the pandemic? How does it dovetail with sustainability goals?
Their stories inspire these 10 proven restaurant management tips and tricks for success. Its practical wisdom drawn from years of supporting restaurant managers, crafted to stand the test of time. Staff Management 1. Weve heard from managers who faced near walkouts during packed evenings because schedules got sloppy.
Size of restaurant in 2020: 850 square feet, 24 seats (20 dining room, 4 bar) Size of restaurant now: 4,700 square feet, 56 seats (48 dining room, 6 bar, 2 ADA bar) On finding a space We didnt think we needed over 4,500 square feet. We also have two seats at the bar that we reserve for walk-in drinks and la carte bites.
Also, menus largely went digital, and more restaurants have since adopted digital menu managers as a way of life. When pandemic-era interaction took a back seat to technology like QR menus, some businesses changed their operating models to embrace technology and give customers options for how they want to dine.
That’s not necessarily a bad thing—when you have enough staff to handle the crowd and an efficient plan to get those waiting customers seated and served in a reasonable amount of time, you can call it a successful day. Managing a crowded lobby of customers waiting to be seated requires plenty of effort from your staff.
To learn more about how restaurant operators can best set themselves up for the upcoming summer season, Modern Restaurant Management IMRM) magazine reached out Kevin Bryla, Chief Marketing Officer, SpotOn. What details should operators pay attention to when setting up a patio for dining?
Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing renovations, giving a much-needed solution for simplifying the process. From this, one can tweak things to have fluent operations, especially during peak hours.
” No one knows for sure, but we are seeing glimpses of a trend that may be the answer for restaurant owners and operators: expanded outdoor seating. “Now that we are reopening, we are pleased to see customers finding us again,” said General Manager Andre Pomerleau. Inside Out.
Whether you’re moving into the next town or setting up a shop across the country, managing a multi-location restaurant requires planning, patience, and a whole lot of practical know-how. Invest in Technology to Keep Everything Connected Managing two restaurants from one central point is challenging without the right tools.
Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.
I don’t have one client who has all the servers necessary to run their operations, which results in a lot of complaints about long waiting times once the guest is seated. For a few minutes, the guest feels better because they are in a seat, but the big problem is on the horizon. Lack of Managers Is Cause for Guest Complaints.
Whether it’s managing reservations, coordinating with servers, or handling situations with grace, a skilled hostess brings a mix of warmth, professionalism, and operational expertise to the table. How do you balance seating arrangements to maintain fairness and efficiency? How would you relay a guest complaint to the manager?
What if youre seated next to someone who sucks? But no, the worst part is that I was seated next to him. Emily Pilkington, the general manager at Mosquito Supper Club, says for chef Melissa Martins bayou cuisine, this is just the way the food is meant to be experienced. Diners gather at one of chef Kendall DaCostas supper clubs.
Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.
Whether you manage a busy caf or a full-service restaurant, these actionable tips can make a significant difference in your daily operations. The last thing any restaurant should do is make the customer feel like they are being pushed out of their seat for the next guest. However, turning tables must be done tactfully.
"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine. by about one percent.
Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1
They help with reservations and table management, staff scheduling and time management, inventory tracking, rewards programs, automated marketing, and more. These apps make it easier to manage digital orders, streamline kitchen operations, and reach more customers. Reservation and table management apps.
With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Managing cash flow can be difficult for seasonal businesses.
An inventory management system with automated restocking alerts keeps your stock levels in check. Order Management : Reduce human error and speed up service with tableside ordering, kitchen display system (KDS) integration, and self-service kiosks. Beyond where customers place orders, how you manage deliveries matters just as much.
" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.
They are struggling with false waits (customers waiting to be seated even when there are plenty of empty tables). Each year, we hear from restaurant general managers how frustrated they are about staff jumping to retail jobs over the holidays. And they are hiring staff they should not, assuming any warm body is better than no bodies.
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?
Restaurants, like Los Angeles’ Blu Jam Cafe , have embraced QR codes to navigate a limited front-of-house staff, allowing diners to view the menu, order and pay, and enabling front-of-house staff to focus on food running and seating. Redefining the Role of the Manager. Simplicity Is Key.
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.,
In recent months, the public’s primary need has been to feel safe, so restaurant management should ensure guests are aware of efforts to protect their health and well-being. If possible, restaurants should consider expanding into casual and comfortable outdoor seating arrangements that can feature a more pre-pandemic feel.
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