Modern Restaurant Management

DECEMBER 23, 2024

These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.

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2025 Hospitality Bar Customer Experience 346

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. What is Restaurant Operations Management? Great restaurant operations dont happen by accident. Its tough, and cant be done passively.

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Operations Management Management Front of House 195

Modern Restaurant Management

JUNE 23, 2025

From labor to supply chain to utility bills, restaurant operators are feeling the pressure. And when those are off, waste and inefficiencies climb. That level of control has helped us reduce waste by nearly 75 percent during slower periods, in addition to serving our guests the freshest food possible.

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Food Supply Waste Supplies Inventory 251

Modern Restaurant Management

APRIL 9, 2025

Technology – and especially AI – is already reshaping how restaurants operate, and that impact is only going to grow. AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. The key is using technology to work smarter, not harder.

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Loyalty Program Franchising Franchise Fast Casual 251

ChowNow

JUNE 12, 2025

A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers. This gives you a more complete picture of your operational costs. It’s just part of the job. It’s the foundation of knowing your actual food cost.

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Operations Food Supply Seasonal Menu Pricing 195

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change.

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Compost Food Equipment Waste 284

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.

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Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 16, 2024

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. This results in customers waiting longer for their delivery and negatively impacts legitimate drivers operating without this unfair advantage.

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Delivery Food Order Online Ordering Food Supply 417

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Whether youre an independent operator or part of a small chain, visibility is everything. Study your competition.

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2025 Marketing Email Marketing Operations 195

ChowNow

JULY 25, 2025

Tracking it correctly will: Reveal accurate profit margins Help set profitable menu prices Flag operational problems Support better budgeting Help you stay competitive Yet, despite its importance and the advantages of using it, many operators don’t calculate it regularly or aren’t confident they’re doing it correctly.

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Food Inventory Point of Sale Waste 195

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. This leads to the abnormally high turnover rate most operators experience today.

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Mobile Ordering Back of House Customer Service Online Ordering 221

The Rail

MARCH 31, 2025

It ensures process consistency and simplifies operations across multiple sites. Operations at Multiple Locations Technology makes managing numerous locations easier in many ways: Centralized Management Systems: Managers can manage multiple locations from one platform. Use these solutions for your daily operations if you want to win.

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Technology Management Management Operations 130

Goliath Consulting

JANUARY 25, 2025

Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. By focusing on nutrient-dense dishes, restaurants can reduce waste, optimize ingredient sourcing, and provide curated choices that align with current wellness trends.

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Dietary Restrictions Food Email Marketing Customer Experience 221

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Also, with its versatility across day parts, operators don’t have to bring in additional SKUs for new menu innovations. Waffles saw a 15.4

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Back of House Seasonal Menu 2024 Customer Experience 221

Lavu

NOVEMBER 29, 2024

Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases. Integrate with POS Systems : Sync with sales data to refine menu choices and track high-waste items.

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Waste Inventory Food Point of Sale 78

Modern Restaurant Management

OCTOBER 24, 2024

B Corp was one of a few certifications or collectives we investigated to find guidance and validation for the way we do business, particularly our long-standing sustainable sourcing mission. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

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Certification Fast Casual Government Front of House 221

Modern Restaurant Management

JUNE 30, 2025

Hospitality has always been a balancing act, between quality and speed, consistency and creativity, guest expectations and operational reality. It will be shaped by how well operators weave together systems, people, experience, and sustainability. That pressure can stretch operations thin, but it also creates opportunity.

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Hospitality Sustainability Tourism 2025 251

ChowNow

MARCH 7, 2025

When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests. It improves operational efficiency. Customer data can help you improve operations and make more informed decisions about staffing and inventory.

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Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

OCTOBER 17, 2024

Recycling your restaurant’s used cooking oil isn’t just a way to address your waste problems – it can help fight climate change. Not only that, but in the United States restaurants generate about 22 to 33 billion pounds of food waste annually. That’s a lot of waste.

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Recycling Sustainability Waste Innovation 251

7 Shifts

OCTOBER 28, 2024

Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. It's also important to remember that profit margins for bars can vary widely based on factors like your pour cost and operating expenses. This final number is your net profit. Did you know that just 1 oz.

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Point of Sale Merchandise Seasonal Menu Bar 195

EATER

MAY 14, 2025

Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

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Seating Outdoor Dine-in Beverage 222

Lavu

APRIL 17, 2025

From inefficient workflows to outdated equipment, energy-wasting mistakes in restaurants are more commonand costlythan most realize. Modern POS systems arent just for order-taking; they can now help track, optimize, and reduce energy usage across daily operations. Track inventory to reduce food waste and energy-intensive storage.

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Waste POS Equipment Inventory 78

The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. Restaurant operators who prioritize transparency can build trust, loyalty, and long-term success. Consumers are paying attention.

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Food Supply Social Media Sustainability Sourcing 130

The Rail

OCTOBER 10, 2024

Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern. Taste: Some consumers feel that sustainably sourced coffee has a superior taste to traditionally harvested coffee. Think recycling and composting food waste.

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Sustainability Dine-in Compost Consumer Goods 130

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. They generate large amounts of waste and carbon emissions through food production and transportation. Let’s explore some of them.

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Sustainability Compost Recycling Agriculture 130

Squirrel Systems

FEBRUARY 13, 2025

As a restaurant operator or owner, youre no stranger to the challenges of running a successful business. From improving customer satisfaction to managing inventory, every day presents a new opportunity to optimize operations. In 2025, one of the most powerful tools at your disposal will be your Point of Sale (POS) system.

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2025 POS Technology Operations 93

Perfect Daily Grind

JUNE 16, 2025

They’re looking for systems equipped with high-performing software and technology, as well as comprehensive support, to help improve quality, streamline operations, and reduce costs. In response, more coffee businesses are exploring in-house roasting as a way to regain control over quality, pricing, and sourcing.

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Equipment Cash Management 2050 Pricing 155

The Rail

JULY 18, 2025

For restaurants offering takeout, delivery, or pre-packaged goods, packaging can be a major contributor to waste and carbon emissions. Eco-friendly packaging allows you to align your business with the values of today’s conscious consumers, many of whom are actively looking for companies that reduce waste.

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Compost Recycling Sustainability Waste 130

Modern Restaurant Management

JUNE 13, 2025

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system. At Snooze, an A.M. Photos courtesy of Snooze A.M.

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Sustainability Loyalty Program Food Supply Leadership 251

Modern Restaurant Management

JUNE 27, 2025

AI investments in customer experience are generating impact with 52 percent of brands and 84 percent of operators surveyed currently seeing high customer experience impact. Deloitte examines what is driving value, perceived challenges, and organizational readiness to scale AI effectively.

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Loyalty Program 2025 Customer Experience Customer Service 371

Restaurant Clicks

JULY 21, 2025

30 – The Bone BBQ Source: The Bone BBQ The Bone BBQ is a locally owned barbecue spot with locations in Gainesville and Old Town Manassas, Virginia. 29 – Mission BBQ Source: Mission BBQ Mission BBQ is one of the most recognizable barbecue chains in Virginia, with over 15 locations across the state.

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Back of House Fast Casual Sourcing Casual 141

Perfect Daily Grind

JUNE 19, 2025

The company reopened full operations at the 115,000 sq ft Jacksonville plant, following a US $65 million upgrade that adds new lines for STōK cold brew and International Delight creamers, as well as a distribution centre to improve supply efficiency across the Southeastern US. The chain aims to double its presence in key markets by 2030.

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2025 Café Events Sustainability 127

Lavu

NOVEMBER 30, 2024

Steps to calculate costs : Determine unit costs, account for waste, and break down menu item costs. Improve profits : Analyze cost data to refine menu design, negotiate better supplier deals, and reduce waste. This setup allows you to compare theoretical costs with actual expenses, making it easier to spot waste or inefficiencies [2].

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Seasonal Menu Waste Inventory Cash Management 78

ChowNow

JUNE 12, 2025

A clean, mobile-friendly site with a fast checkout experience makes it easy for existing customers to order whenever they like and gives new customers confidence that your operation is legit. Reward Repeat Customers for their Loyalty A well-designed loyalty program turns loyal customers into your most reliable source of repeat business.

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Loyalty Program Social Media Online Ordering Email Marketing 195

Perfect Daily Grind

MAY 25, 2025

Many are facing the difficult decision to raise their retail prices , seeking new ways to streamline operations and manage cash flow more effectively. Although this gives café operators more oversight over their supply chains, there are still key considerations to factor in. One solution is roasting coffee in-house.

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Café Pricing Management Management 143

Lavu

APRIL 25, 2025

By replacing high-cost ingredients with more affordable, equally effective alternatives, operators can reduce food expenses by up to 30%. In this case study, well show you how one restaurant implemented ingredient swaps and saw measurable resultsproving that operational efficiency and profitability can go hand-in-hand.

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Seasonal Menu Waste Food Inventory 78

Qu

OCTOBER 17, 2024

And the biggest bottleneck in fulfilling that promise— outdated kitchen technology resulting in sub-optimized kitchen operations. While a modern KDS is a solid starting point, adopting a holistic kitchen management system will take your operations even further. It’s truly a no-brainer investment! The best part? billion in 2023 1.

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Food Order Waste Technology BOH 52