Modern Restaurant Management

JUNE 5, 2020

As restaurants adjust their protocol to safely reopen, contactless experiences will be important in preventing the spread of this infectious disease. Contactless Menus. One method to help eliminate the transfer of germs or infectious particles, without requiring additional resources, is digital menus. Contactless Ordering.

Fast Casual 193

Fast Casual Online Ordering Cash Management Mobile Ordering 193

Culinary Cues

APRIL 30, 2020

I would suggest that during this opening phase restaurants should focus on the following: Comfort: This is a time to help people put aside their fear and rely on familiarity with food that is well prepared, flavorful, nutritious, and fresh. There are few certainties at this time except an understanding that this is not over.

Point of Sale 306

Point of Sale Customer Service Customer Experience Cash Management 306

Ken Burgin

MAY 9, 2021

Simplify the menu and reduce stock – most operators are now much savvier with their numbers and cost of goods. Use your digital system or menu app to slim down the offer. Your Lockdown Plan B needs to be permanently at hand, so you can move within hours to protect your business, and alert customers, staff and suppliers.

Social Media 103

Social Media Email Marketing Communication Equipment 103

Modern Restaurant Management

JUNE 2, 2020

Even in the face of all this adversity, restaurants worldwide are considering what they need to do in order to begin on the road back to reopening. Even in the face of all this adversity, restaurants worldwide are considering what they need to do in order to begin on the road back to reopening. Educating Yourself.

Equipment 157

Equipment Front of House Seating Restaurant Law 157

The Restaurant Times

AUGUST 29, 2020

As restrictions are now easing in many regions, operators are slowly beginning to reopen their dine-in restaurants. One of the biggest challenges restaurateurs are facing today is marketing during the reopening. How To Market Your Restaurant During Reopening. Communicate About Your Restaurant Reopening.

Marketing 105

Marketing Social Media Email Marketing Loyalty Program 105

Culinary Cues

MAY 15, 2021

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. History has demonstrated that people tend to have short memories.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Modern Restaurant Management

MAY 21, 2021

Virtual forums and communities allow businesses to engage directly with their customers by holding industry-relevant discussions with them, answering their questions in detail, updating them on important developments, and sharing other relevant information. Just like your team, you need to engage with your customers. Create Emotional Bonds.

Social Media 199

Social Media Customer Experience Email Marketing Online Ordering 199

Modern Restaurant Management

MAY 25, 2021

The biggest challenge the hospitality industry faced was the need to pivot their business model without having any preparation or guidance on how to do so. Landlords are also considering renegotiation of future percentage rent payments post-reopening to help balance profit losses during closure periods.

Hospitality 186

Hospitality Insurance Government Online Ordering 186

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

2022 148

2022 Food Supply Entertainment Hospitality 148

Modern Restaurant Management

FEBRUARY 23, 2021

Hopefully you have the type of company culture that nurtures and develops your team. Hiring and training new management is difficult on top of reopening restaurants once a crisis passes. Here are five I’ve come back to again and again. Never Take Advantage of the Guest. Get Better.

Leadership 165

Leadership 2002 Airlines 2001 165

Ken Burgin

MAY 9, 2021

Simplify the menu and reduce stock – most operators are now much savvier with their numbers and cost of goods. Use your digital system or menu app to slim down the offer. Your Lockdown Plan B needs to be permanently at hand, so you can move within hours to protect your business, and alert customers, staff and suppliers.

Social Media 78

Social Media Email Marketing Communication Customer Service 78

Restaurant365

JUNE 3, 2020

Users can see a clear view of on-premise and off-premise performance and can drill down to the menu item level to see their most and least profitable menu items by segment. Health and Sanitation Checklist helps restaurants prepare for reopening. Hire helps operators ramp up hiring as they reopen.

Guest Recovery 60

Guest Recovery Hiring Food Safety Customer Service 60

Goliath Consulting

DECEMBER 12, 2020

In our last restaurant technology blog, we discussed COVID-19 pandemic’s impact on the growth and development of AI voice technology and how it was quickly modernizing the drive-thru operations as we know it (1). The very same technology has been working on cameras, too. This is where AI powered cameras will come in handy. Touchless Service.

2021 167

2021 Kitchen Safety Food Safety Loyalty Program 167

Gourmet Marketing

JUNE 9, 2020

As states reopen and businesses prepare, restaurants are considering ways to reopen safely and effectively. There are multiple ways to communicate your restaurant’s reopening plans, and it’s not just by hanging an “Open” sign on your door. Develop a core message. Prepare your team.

Communication 53

Communication Food Safety Email Marketing Social Media 53

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 186

Franchise Franchising Kitchen Safety Food Safety 186

Modern Restaurant Management

SEPTEMBER 23, 2020

Shift marketing dollars to more profitable menu items, take-out, delivery and other product delivery drivers. If you’re meeting their needs during the pandemic, it will indicate your confidence that you can continue operating effectively and you will be posed to reopen your restaurants with these customers when the pandemic subsides.

Customer Service 155

Customer Service Cash Management Communication Small Business 155

Future Food

MAY 5, 2020

What is abundantly clear now, in the coming months and, yes, years, is that the words we use and actions we take need to focus our attention on what is possible and not what was. Charlie Carrington pivoted to delivery home meal box but tied in video master class.

Hospitality 88

Hospitality Point of Sale Customer Service Customer Experience 88

The Restaurant Group

JULY 7, 2020

While dealing with all the new business mandates, restaurant managers and operators have taken on every challenge thrown at them and kept their heads above water all while preparing for the next phase of normalcy. . But, speaking with a restaurant consultant on how to deal with COVID-19 mandates can make things a whole lot easier.

Guest Recovery 78

Guest Recovery Food Safety Fine Dining Management 78

The Restaurant Times

MARCH 8, 2022

Looking for methods to improve areas where the restaurant is underperforming is the greatest way to develop a restaurant survival plan. . Create a reopening strategy ahead of time as limitations on businesses are eased in different sections of the country. Menu Adaptation As Per Changing Customer Preferences.

Design 52

Design Guest Recovery Fine Dining Tip Distribution 52

The Restaurant Group

SEPTEMBER 16, 2020

This 2020 restaurant trend is likely related to a few things – a shift to working from home, a preference for foods that have not been prepared or touched by someone else, and wider availability of grocery delivery services. Changes and Opportunities in 2020 and Beyond. These will likely continue well into the foreseeable future.

Online Ordering 148

Online Ordering Delivery Point of Sale Customer Service 148

The Restaurant Times

JANUARY 11, 2022

Dineout, a leading restaurant technology platform, has developed a list of the projected developments in the food and beverage sector by 2021, based on data from its B2B platform investor. The month of March saw the reopening of the restaurant industry and restrictions being laid off. March: Fest And Food Festivals .

2021 52

2021 Kitchen Safety Food Safety Mobile Ordering 52

Restaurant Clicks

NOVEMBER 24, 2021

The Brussels sprouts and sauteed mushrooms pair well with any of the cuts of steak on the menu. Executive Chef, Eric Voigt, manages the menu and daily operations of the Big Rock Chophouse. The menu is robust, and every item is delightful. Detroit is the largest city in Michigan. Plan your meal in courses. Make a Reservation.

Website Management 103

Website Management Reservations Seasonal Menu Fine Dining 103

Modern Restaurant Management

JULY 14, 2020

White Castle’s brand is iconic, navigating new challenges to bring their menu to more customers, prepared in a healthier environment by staff in better working conditions that adhere to social distancing needs is something only Miso Robotics can do. We look forward to being a part of White Castle’s next 100 years.”

Mobile Ordering 137

Mobile Ordering Certification Loyalty Program Kitchen Safety 137

EATER

AUGUST 26, 2021

With growing frequency, the food you order from a delivery app is being prepared in a ghost kitchen — or cloud kitchen, or commissary kitchen, or whatever you want to call it — by cooks working for a restaurant that doesn’t really exist, at least not in the traditional sense.

Dine-in 94

Dine-in Delivery Equipment Fast Casual 94

Modern Restaurant Management

SEPTEMBER 16, 2020

Create a contactless experience via QR Codes with a contactless menu and contactless check-ins. 'Safety' Create a contactless experience via QR Codes with a contactless menu and contactless check-ins. 'Safety' Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions.

Marketing 233

Marketing Social Media Food Safety Email Marketing 233

Squirrel Systems

MAY 22, 2020

We will also look at some general guidelines for optimizing take-out menu and operations within your restaurant’s distribution model. We are gradually seeing restaurants reopen on-premise dining, but for the most part, take-out and delivery sales continue to be the major source of revenue and profits for restaurant businesses.

Take-out 52

Take-out Innovation Food Safety Kitchen Safety 52

Modern Restaurant Management

DECEMBER 21, 2020

Customers shifted their purchases to off-premise dining suddenly, leaving many operators flat footed and ill prepared for seamless online ordering, contactless payment and curbside pickup. Shasta, California. From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience.

2020 158

2020 Online Ordering Fast Casual Cash Management 158

The Restaurant Times

NOVEMBER 6, 2020

Tracking inventory data can significantly help analyze which menu items contribute the most to your bottom line and engineer your menu accordingly. While tracking this information, look for critical areas such as item wise sales, food cost vs. menu item price, total food cost, and total menu sales. . Financial Data.

Management 64

Management Management Cash Management Point of Sale 64

EATER

MAY 29, 2020

Portugal reopened restaurants on May 18, but dining rooms remain far from packed | NurPhoto via Getty Images. Portugal is reopening, but its food scene is more reliant than most on tourists. So what happens now? Nowhere in Europe has tourism played as big a role in shaping the overall food scene as Portugal. Joana Freitas.

Tourism 107

Tourism Food Government Travel 107

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. Plan your reopening timeline The first question to ask yourself (and your team) when planning a reopen is “when”?

BOH 368

BOH FOH Food Safety Equipment 368

The Restaurant Times

NOVEMBER 3, 2020

As restaurant businesses are proactively reopening, operators must create updated standard operating procedures that provide a safe environment and also serve to reassure potentially concerned customers. Therefore, it is advisable for restaurants to develop a long term strategy to streamline their delivery and pickup processes.

Kitchen Safety 52

Kitchen Safety Food Safety Fine Dining Customer Service 52

The Restaurant Times

SEPTEMBER 11, 2020

As restaurants are now beginning to reopen, the primary focus is on how to provide a safe environment to patrons. As restaurants are now beginning to reopen, the primary focus is on how to provide a safe environment to patrons. COVID-19 is likely to have a longer-lasting impact on the restaurant industry. Physical Barriers.

Mobile Ordering 59

Mobile Ordering Seating Consumer Goods Customer Service 59

Modern Restaurant Management

DECEMBER 28, 2020

Just Salad was the first national restaurant chain to label its entire menu with carbon emissions similar to how brands like Allbirds had done in the retail sector. Just Salad was the first national restaurant chain to label its entire menu with carbon emissions similar to how brands like Allbirds had done in the retail sector.

2021 229

2021 Mobile Ordering Loyalty Program Kitchen Safety 229

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. Hiring Crisis Facts. Manufacturers are in a similar situation.

2021 175

2021 Loyalty Program Retail Online Ordering 175

ChefMod

OCTOBER 6, 2021

Use of Electronic Communication With the constant change of FDA regulations, menu offerings, promotions, and pricing lists, electronic communication has become key in the restaurant industry as it allows operators to easily and quickly tweak and review content in real-time. But, how have they managed to stay up and running so far?

2021 52

2021 Email Marketing Front of House Cash Management 52

Foodable

APRIL 27, 2020

Do you have any indication when restaurants in Texas could start implementing reopening strategies? Morgan discusses both brands’ rapid menu development in light of the pandemic, and the unique options they are bringing to the market. How do Bellagreen and ChopShop differentiate themselves from other brands?

Specials 53

Specials Operations Point of Sale Small Business 53

EATER

MAY 10, 2021

Williams now serves the dish on the Karl’s menu — but unlike the usual plates of diner classics, this one comes in a four-compartment aluminum tin, looking like another familiar meal: the TV dinner. Over the past year, the pandemic has forced us to rethink how we get meals on the table. For some, it meant reimagining the old-school TV dinner.

Airlines 102

Airlines Dine-in Hotels Transportation 102