7 Shifts

OCTOBER 22, 2024

Nowadays, running a successful restaurant takes more than great food and good service. If your website isn’t optimized for mobile, you could be losing out on potential customers. .” Photos of your menu items, ambiance, and even happy customers will give potential guests a glimpse of the dining experience you offer.

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

DECEMBER 18, 2024

Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. – Misty Chalk, vice president, Americas at BrightSign AI Continues to Revolutionize Restaurant Operations and Guest Services: The restaurant sector is poised for a seismic shift as AI integration takes center stage.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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 482

Menu Seasonal Menu Front of House Café 482

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

JULY 4, 2021

The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

JULY 23, 2023

It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus.

Seasonal Menu 346

Seasonal Menu Front of House Presentation Menu 346

Modern Restaurant Management

JUNE 29, 2022

To continue to see success, restaurants need to take ownership of customer data through direct online ordering technology to better manage their digital channels and deepen relationships with diners. In addition, a better look into guest ordering habits and spending helps generate more complex menu item insights.

Ordering 474

Ordering Online Ordering Email Marketing Seasonal Menu 474

Modern Restaurant Management

JUNE 22, 2022

Modern Restaurant Management (MRM) magazine caught up with co-owner Stuart Snyder to discuss the Southwest Harbor, Maine landmark’s past, present and future. What are the key challenges and advantages of being a seasonal business? We go out of our way to explain to guests the seafood and lobster pricing.

Seasonal Menu 474

Seasonal Menu Food Truck Consumer Goods Customer Experience 474

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Front of House 473

Front of House Kitchen Safety Fine Dining Back of House 473

Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

FEBRUARY 15, 2021

Future restaurateurs stare out the classroom window dreaming about what life will be like when they are released from their academic prison. But it would take another book to cover how academia fails to address these unique characteristics and nurture these future “single task” nonconformists.

Management 448

Management Management Seasonal Menu Point of Sale 448

The Rail

JANUARY 3, 2025

Food preparation : How to take raw ingredients and turn them into food that is safe to eat and ready to consume. Menu knowledge : Learn the entire menu and how to upsell and cross-sell items on that menu. Table setting and presentation : How to set a table and elicit a wow response from guests.

Training 130

Training Operations Seasonal Menu Kitchen Safety 130

ChowNow

FEBRUARY 28, 2025

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. Third-party delivery apps take a big cut of every salesometimes as much as 30%. You keep more of your profits.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. To learn more about the project, Modern Restaurant Management (MRM) staff reached out to The Green Orchid team. What were any design challenges? Are there any best practices or tips?

Certification 474

Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

MAY 24, 2023

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. The client was an integral part of the design process from the very early stages until the final close out.

Design 419

Design Fine Dining Seasonal Menu Front of House 419

Modern Restaurant Management

MARCH 8, 2023

It seems like no one goes out to eat anymore, but maybe today’s consumers are just looking for something new. Although consumers have returned to restaurants in gradually increasing numbers, behavior around eating out has changed. The act of dining out is increasingly tied to people’s social media presence.

Social Media 450

Social Media Customer Experience Website Management Customer Service 450

7 Shifts

NOVEMBER 15, 2024

They also bring creative ideas to the table, such as improving the drink menu and coming up with new events and promotions to drive sales. How would you improve or refine our current drink menu? How would you improve or refine our current drink menu? What techniques would you use to prevent over-pouring and inventory shrinkage?

Bar 195

Bar Management Management Hiring 195

ChowNow

MARCH 14, 2025

In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MARCH 24, 2022

So, Chloe has to present them with a sales forecast. Let’s take a look: 1 – Capacity Calculations. First, Chloe sits down and works out her baseline capacity. That is, the average amount she should be able to take each day. But she needs more than confidence to take to the lenders. How does she do that?

Point of Sale 449

Point of Sale Seasonal Menu Education Small Business 449

The Rail

FEBRUARY 7, 2025

By Torrey Tayenaka, Contributor In a highly competitive restaurant industry, its crucial to stand out from the crowd and bring an influx of new guests through the door. Taking it a step further than high-quality images , video marketing taps into the sensory appeal that text and photos cant achieve.

Serving 130

Serving Marketing Loyalty Program Social Media 130

Modern Restaurant Management

JANUARY 31, 2025

Nearly two-thirds (65 percent) say they plan to increase their number of locations in 2025, and 74 percent plan to expand their menu offerings, leaning into new experiences and experimentation to power their growth. ” A Year of Challenges U.S. ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. ” -Danny Meyer – Union Square Hospitality.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

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 in 2024 and is anticipated to rise at a CAGR of 3.74

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

Culinary Cues

MARCH 15, 2021

If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? Volunteer for a stage at a great local restaurant, take an occasional sabbatical to re-enter the industry, attend conferences and workshops, take a class on a new method of preparation, and belong to professional organizations.

Education 587

Education Food Supply Training Communication 587

Modern Restaurant Management

DECEMBER 31, 2024

The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality. At present, 58 percent of respondents said they provide one to two hours of training per week, with most of it, 45 percent, happening shoulder-to-shoulder and another 21 percent on digital platforms.

Franchise 221

Franchise Franchising 2024 Mobile Ordering 221

SpotOn

NOVEMBER 21, 2024

The holiday season is just one blink of an eye away. Thankfully, you still have time to strategize for the holiday season so your restaurant runs smoothly and your guests and employees are happy. Here are six ideas to help capitalize on the holiday season. For the restaurant industry, it can be challenging to manage.

Loyalty Program 98

Loyalty Program Seasonal Menu Email Marketing Cash Management 98

The Rail

JUNE 11, 2025

Opening a Second Restaurant: Evaluate Readiness Before Expanding Before diving into logistics, take a step back and assess if your current restaurant is truly ready for expansion. Operationally, your current team should be self-sufficient enough that you won’t need to be present 24/7.

Management 147

Management Management Equipment Hiring 147

Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them.

Seating 448

Seating Dine-in Seasonal Menu Café 448

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

The Rail

NOVEMBER 1, 2022

While customers may have a few favorites, a menu that never changes gets boring, fast. At the end of the day, menu compilation is a creative process not unlike that of a painter or a fashion designer. Menu development , however, involves something unique: a passion for food and flavor. Time to Refresh Your Menu?

Menu 279

Menu Seasonal Menu Social Media Bar 279

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. AI usage has also skyrocketed, primarily in the back-of-house. Technology is critical for efficiency and workforce management. 'Out-of-the-Box'

2025 221

2025 Loyalty Program 2024 Back of House 221

Culinary Cues

JULY 2, 2023

Of course, there are different qualities of beans, different levels of roast, and even different qualities of water, but mastering the simple process of proper brewing can take a very long time, a great deal of consistent effort, and a passion for the process and the product. Ripert and his team have always been in dogged pursuit of “simple”.

Back of House 418

Back of House Seasonal Menu Café Sourcing 418

Modern Restaurant Management

APRIL 15, 2020

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” Two-thirds (66 percent) of consumers say they have ordered take-out/delivery in the past 2 weeks.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. What makes you stand out from local competition?

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

JANUARY 12, 2022

Nearly half (47 percent) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29 percent said the atmosphere of dining-in is hurt by delivery drivers picking up food. Download the Restaurant Trends for 2022 report for more details. Fast is not fast enough.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539