Modern Restaurant Management

JUNE 27, 2025

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1

Loyalty Program 371

Loyalty Program Customer Experience Customer Service 2025 371

SpotOn

JANUARY 14, 2025

Thanks to accessible reporting from Soup’d Up’s quick service restaurant POS , Gordon knows what’s popular and lets those numbers steer her daily menu. Moving more product means more sales, and by optimizing her menu Gordon has increased daily sales by up to 35%.  But you don’t have to feed them.”  

Front of House 98

Front of House Operations Back of House Seasonal Menu 98

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. The bottom line is you want to focus on tech that actually moves the needle and makes a difference in operations and profitability.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

ChowNow

JANUARY 23, 2025

Pick your event idea by looking at your: Venue size and layout Customer demographic Available resources Time of year (season) Community Write out each of these factors, and a picture will emerge of which restaurant event idea will best fit your location. Get the word out to regulars and people curious about your restaurant.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

ChowNow

MAY 30, 2025

When business slows down, its easy to blame the season, the weather, or people not going out like they used to, but sometimes all customers need is a good reminder or the right reason to show up again. Figure out your goal, then match it with a promotion that fits your restaurants operations and venue.

Ordering 195

Ordering Loyalty Program Social Media Email Marketing 195

Restaurant Business

JUNE 27, 2025

The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. I’m more vision, creative, fly-by-the-seat-of-pants. But the team build a trademarked system—dubbed Au-Dough-Mation”—that can now manage front- and back-of-house operations. We’d sell out. She’s on time.

Fast Casual 175

Fast Casual Franchising Franchise Leadership 175

Goliath Consulting

MAY 13, 2025

How to Choose the Right Partnerships to Grow Your Brand and Fill Seats. Breweries, Wineries & Distilleries For restaurants with a bar program or shareable bites: Host a beer pairing dinner or cocktail collab night Use their ingredients (like bitters, wine reductions) in seasonal dishes Cross-promote tasting events and merch 4.

Seasonal Menu 195

Seasonal Menu Email Marketing Brewery Retail 195

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Operational Efficiency 3.

Management 148

Management Management Seasonal Menu Cash Management 148

ChowNow

JUNE 27, 2025

Restaurant review sites aren’t just for diners—they’re also savvy tools for restaurant operators to gather customer feedback and help control the narrative around their dining experience. Google also pulls in data like price range, categories ( like “brunch” or “outdoor patio”), your star rating, busy times, and snippets from reviews.

Website Management 195

Website Management SEO Book Customer Experience 195

Lavu

MARCH 13, 2025

POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons.

POS 78

POS Seasonal Menu Point of Sale Inventory 78

Modern Restaurant Management

MAY 30, 2025

Growing menu innovation and healthy fast food further drive the growth of the market. The demand for fast food is still strong because it is affordable, convenient, and offers a wide variety of menu items, which is why it is the go-to option for millions of Americans every day. billion transactions and $67 billion in sales in 2024.

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Future Food

NOVEMBER 27, 2024

Even as some food and beverage businesses face financial hurdles, the resilience and ingenuity of the industry continues to shine, promising an exciting future for consumers, F&B operators, clubs, shopping centres, mixed-use precincts and landlords. Declining average spend, uptake and frequency reflecting about an overall 2% decrease.

Hospitality 78

Hospitality 2025 Food Back of House 78

The Rail

JUNE 11, 2025

Talk to local business owners, visit during peak and slow hours, and imagine what your day-to-day operations would look like there. Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu. Start with your target opening date and work backward.

Management 147

Management Management Equipment Hiring 147

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Whether you want to lower your costs, increase profitability, or run a more efficient operation, these ideas can help you reach your financial goals.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Squirrel Systems

MAY 9, 2025

As the weather warms and days grow longer, diners start looking for one thingpatio season. For restaurants, this seasonal shift brings opportunity, but also challenges. Managing an influx of guests outdoors, optimizing service flow, and maintaining high standards across both indoor and outdoor seating areas requires preparation.

Technology 59

Technology Mobile Ordering Seasonal Menu Outdoor 59

SpotOn

JUNE 27, 2025

What started as a simple way to swap paper menus with contactless ordering during COVID quickly evolved into an operational solution to battle staff shortages and improve efficiency. Misconception 1: You can just turn QR codes on at your restaurant without making any operational changes and it'll work just fine.

Mobile Ordering 52

Mobile Ordering Online Ordering Back of House Front of House 52

The Restaurant Group

APRIL 18, 2025

It’s essential for controlling costs, keeping track of operational finances, and ensuring your restaurant is performing well enough to hit growth goals. Why Restaurant Accounting is Important for Every Restaurant Restaurant accounting is crucial for the profitable operation of a food services organisation. Winter slowdowns?

Management 78

Management Management Cash Management Inventory 78

Lavu

JULY 4, 2025

Technology is now playing a crucial role in helping quick-service restaurants streamline operations, optimize staff efficiency, and speed up service. From self-order kiosks to real-time kitchen display systems, digital solutions are reshaping the way these restaurants operate.

2025 60

2025 Technology Mobile Ordering Loyalty Program 60

Web Diner

FEBRUARY 28, 2025

From Empty Seats to Endless Lines: The Email Marketing Secret Weapon Your Business Needs Whether you’re running a cozy caf, a bustling bistro, a trendy food truck, or a high-end restaurant, there’s one universal truth: empty seats mean lost revenue. Modern food service email marketing should be as varied as your menu.

Email Marketing 36

Email Marketing Marketing Food Truck Social Media 36

Clover - Restaurants

JUNE 30, 2025

For example: If the ten tables in your restaurant are re-seated ten times per day, with each party paying $100, then your daily average revenue would be $10,000. For example, 12 months is long enough to capture seasonal fluctuations that might arise during the holidays or other busy seasons.

Employee Relations 52

Employee Relations Seasonal Menu Online Ordering Loyalty Program 52

Restaurant Clicks

APRIL 30, 2025

Founded by seasoned pitmaster Butch Rives, the restaurant has become a favorite among both locals and visitors. The restaurant’s commitment to quality is evident in their use of house-made seasonings, which are all-natural, low-sodium, and gluten-free. The meats are slow-cooked over wood-fired pits, ensuring rich, tender results.

Sourcing 78

Sourcing Back of House Customer Experience Bar 78

Modern Restaurant Management

MARCH 11, 2025

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." The pandemic made speed, accuracy, and seamless ordering non-negotiable.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Lavu

APRIL 25, 2025

A modern Point of Sale (POS) system is more than just a cash registerits the central hub that powers day-to-day business operations. A Point of Sale (POS) system is the heart of modern restaurant operations. Restaurant-Specific Tools : Manage menus, seating, reservations, and customer preferences.

POS 78

POS Point of Sale Cash Management Mobile Ordering 78

Restaurant Clicks

MAY 1, 2025

Known for its classic take on pizza and wide range of menu options, Rosati’s appeals to both long-time locals and new customers. What sets Bob’s apart is its creative menu, featuring innovative options like pickle pizza, which adds a bold, refreshing twist. 19 Chicago Pizza and Oven Grinder Co.

Sourcing 78

Sourcing Seasonal Menu Customer Experience Dine-in 78

Perfect Daily Grind

JULY 11, 2025

The letter claims that the obligations placed on farmers and business operators are overly burdensome and will result in higher costs, increasing the risk that producers move away from the EU market. Ultimately, EUDR requires more due diligence across the supply chain, and consumers will bear the cost.

2025 87

2025 Café Workshop Events 87

Modern Restaurant Management

OCTOBER 1, 2024

Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. This question often stymies operators eager to increase revenues.

Bar 449

Bar Operations Back of House Front of House 449

Modern Restaurant Management

NOVEMBER 24, 2020

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.

Cash Management 576

Cash Management Social Media Seasonal Menu Food Truck 576

Modern Restaurant Management

AUGUST 25, 2020

Everywhere we turn right now it seems restaurant brands are continuing to face operational challenges and hurdles. 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? One key to making this a success is marketing.

Seasonal Menu 493

Seasonal Menu Outdoor Catering Customer Service 493

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 484

Menu Seasonal Menu Front of House Reference 484

Modern Restaurant Management

DECEMBER 23, 2020

Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. The qualities of the space must complement the menu options to deliver an unforgettable experience. One of EMPAD’s local clients is restaurant owner/operator, Chef Chris Ponte. Emerging Trends.

Design 539

Design 2021 Outdoor Brewery 539

Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. While it may seem that everything is in chaos, there are ways we can maintain control of what happens to our operations. Need to make menu changes? Keep in mind to keep the menu simple.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

DECEMBER 13, 2021

Over the last 18 months, restaurants have managed incredibly difficult challenges, primarily driven by having to operate with new, constantly evolving safety guidelines. As we head into the holiday season, we expect consumers to return to in-restaurant dining with enthusiasm.

Management 474

Management Management Seasonal Menu Customer Experience 474

7 Shifts

FEBRUARY 8, 2024

OpenTable seats around 1.6 OpenTable offers unique back-end benefits to restaurants, too, providing a customer management system, seating optimization tools, and monetizable experiences restaurants can use to grow their reach, turn guests into regulars, and reduce chaotic peaks and valleys. Menu items might not be available.

Management 367

Management Management Operations Mobile Ordering 367

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. Ben Johnston is the Chief Operating Officer of Kapitus. To do this, restaurants will either need to use lower cost food items or raise menu prices.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

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. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest.

Back of House 418

Back of House Seating Seasonal Menu Design 418