Modern Restaurant Management

NOVEMBER 22, 2024

With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings.

Hiring 437

Hiring Recruiting Customer Experience Back of House 437

Culinary Cues

MAY 12, 2025

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

Fine Dining 348

Fine Dining Seasonal Menu Front of House Customer Experience 348

Modern Restaurant Management

OCTOBER 29, 2024

’ This strategy is rooted in listening to our consumers and showing up authentically in the spaces they take an active part in,” Lauren Morton, Wendy’s Manager of Social & Partnership Engagement Strategy. It turns out that there are several important factors that repeatedly show up in effective creative campaigns.

Marketing 447

Marketing Advertising 2024 2023 447

Modern Restaurant Management

MAY 30, 2025

This can present serious issues for a business. Take Amazon, for example. In many cases, they’ve basically taken people out of the equation almost entirely. Here are a few key things: Avoid creating content or brand messaging that presents your business as something that feels overly polished or something it's not.

Customer Experience 251

Customer Experience Customer Service Social Media Email Marketing 251

Modern Restaurant Management

APRIL 16, 2025

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Culinary Cues

NOVEMBER 10, 2024

Television screens presented a mix of sporting events and CNN talking heads, and the smell of grilled meat and batches of beer brewing behind glass walls provided sensory overload. The noise level was high and I’m sure among those present there was some discussion about the election results. So, take your moments to reflect.

Front of House 433

Front of House Back of House Sourcing Travel 433

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Cut them loose. [] Make more music and far less noise.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

EATER

MAY 14, 2025

This send is the second of a four-part series on restaurant growth, presented by Square. Here, co-owner, director of operations, and wine director Ryan Bailey explains what it was like taking over such a large restaurant. But what it did allow us to do was space out our tables 3-plus feet so guests felt comfortable dining indoors.

Seating 244

Seating Dine-in Outdoor Beverage 244

Modern Restaurant Management

APRIL 14, 2025

Among the report highlights: Cost-conscious diners are rolling back their spending, not cutting it out: 45 percent of surveyed diners report they are visiting restaurants less often due to rising prices, with nearly half saying they’ve decreased their dining-out budgets in the past six months. Have guests’ needs changed?

Loyalty Program 332

Loyalty Program 2025 Fast Casual Mobile Ordering 332

Modern Restaurant Management

OCTOBER 17, 2024

Many insurers have pulled out of the restaurant industry entirely, and some remaining insurers have greatly pulled back on the lines of business they write. Safety training should take place upon hire for all new employees, but that should not be a one-time event.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

MARCH 25, 2025

Yet, too often, new multi-unit leaders are thrown in the deep end and left to “figure it out” without structured support. If an MUL has to be physically present in every store for things to run smoothly, they are falling short in their responsibility to develop capable GMs. The result? Key performance metrics (e.g.,

Coaching 322

Coaching Leadership Training Management 322

Modern Restaurant Management

APRIL 15, 2025

One quarter of those currently taking a GLP-1 medication increased their QSR visits in the past month with 43 percent of past users reporting more visits. " She added that restaruant operators should take note that GLP-1 users appear to be redefining value. " With some many selections, why are QSRs menus proving to be popular?

Dine-in 275

Dine-in Pricing Magazine Definition 275

Modern Restaurant Management

APRIL 4, 2025

The third location started out as an upscale burger bar, but it just wasn’t connecting with the neighborhood so Murray recalibrated. I’ve changed my restaurant concept by just taking an assessment of everything that I’m currently doing. With my restaurant, I truly think I expanded a little bit too fast.

Social Media 221

Social Media Customer Service Customer Experience Influencer 221

Modern Restaurant Management

DECEMBER 5, 2024

As we approach the busiest time of year for in-store bakeries, flavors like pumpkin and peppermint take center stage across the country. This shift in preferences presents in-store bakeries with a prime opportunity to refresh their offerings and boost seasonal sales through various channels.

Seasonal Menu 221

Seasonal Menu Consumer Goods Customer Experience Social Media 221

Modern Restaurant Management

APRIL 25, 2025

With big-box retailers closing up shop, more than 140 million square feet of desirable retail space has become available, presenting the opportunity for restaurants such as fast-casual concepts to expand their businesses. Repurposed spaces offer three key advantages for a fast-casual brand: cost, time, and customers.

Fast Casual 221

Fast Casual Casual Retail Food Supply 221

Modern Restaurant Management

APRIL 28, 2025

You’re out of luck, no matter how solid your case is. ” One presents a clear case. So, take the time now to set up your process, train your team, and begin treating unemployment claims as an opportunity to get sharper, stronger, and more compliant. Stick to facts, not feelings. Missed Deadlines. Miss the deadline?

Document 340

Document Coaching Audits Training 340

Culinary Cues

APRIL 14, 2025

Guest have become accustomed to seeing this familiar item and they have general expectations of how it will be presented and taste. He ran a restaurant in Tijuana where out of necessity one night, he put together the famous salad with the ingredients on hand. Cesare Cardini came to the United States from Italy and settled in San Diego.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

EATER

MARCH 21, 2025

In this underrated show, Guy Fieri hosts a top-tier bracket of chefs who battle it out for the coveted title For a long time, Chopped was my comfort TV show of choice. Ive dabbled in other Food Network shows over the years, but nothing has been able to take Choppeds place.

Food 255

Food Entertainment Presentation Advertising 255

Modern Restaurant Management

MAY 20, 2025

Take this approach to another level by not just highlighting quality in messaging, but upleveling campaigns with enhanced product imagery and engaging, mouthwatering ads. Taking a local market approach, it combines this idea of premium quality with LTOs offering daily deals and freebies to drive interest, demand and repeat visits.

Fast Casual 221

Fast Casual Casual 2025 Dietary Restrictions 221

EATER

MAY 28, 2025

This send is the second of a four-part series on restaurant growth, presented by Square. The feeling with Bastille was that the menu presentation and dynamic would have been harder to shift. On updating the concept We had to take out a big portion of the seating to build the coffee counter.

Seating 184

Seating Back of House 2025 Presentation 184

Modern Restaurant Management

AUGUST 20, 2021

For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent Presented on an animated, self-guided platform, multiple segmented supply chain environments encompass the full gamut of food use cases, challenges, and the identification solutions to solve them.

Supplies 520

Supplies Food Supply Online Ordering Inventory 520

Modern Restaurant Management

AUGUST 6, 2024

Sixty-nine percent of consumers would dine out more often if it were more enjoyable, and that number goes up to 78 percent for adults under the age of 35, according to a report from ChangeUp. What key factors are guests reporting disappointment about regarding the dining out experience and how can they be alleviated?

Customer Experience 493

Customer Experience Fast Casual 2024 Dine-in 493

Modern Restaurant Management

JULY 19, 2024

Google’s I/O Conference on May 14th proves they’re taking generative AI seriously. With Google committing to the AI project, the technology is likely to advance quickly and will present significant opportunities for business owners who are able to get ahead of the curve.

Customer Experience 492

Customer Experience SEO Customer Service Take-out 492

Modern Restaurant Management

MAY 28, 2021

It’s also not enough to pull out your smartphone, snap a few dishes, and call it a day. In some cases, whoever you hire to take care of marketing could be an experienced photographer, themselves. Or, you might consider outsourcing a freelance photographer to regularly take updated photos. Making Your Food Irresistible.

Social Media 546

Social Media Website Management Mobile Ordering Food Order 546

Modern Restaurant Management

FEBRUARY 5, 2025

The new system has simplified oil changeouts at the restaurants, while also saving the franchisee money and taking a literal load off employees’ hands. This helps the business manage its bottom line – especially given the higher cost of cooking oil in recent years – and the quality of the food coming out of its kitchens.

Kitchen Safety 221

Kitchen Safety Back of House Food Safety Technology 221

Modern Restaurant Management

DECEMBER 17, 2024

For instance, at GoTo Foods, we’re taking a “four-wall” strategic approach, where our brands offer personalized messages and tailored experiences for customers within physical locations, creating a cohesive, omnichannel connection that extends beyond digital touchpoints.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

SEPTEMBER 24, 2020

Even as restaurants reopen to some on-premise dining, takeout presents distinct advantages: Takeout can help make up for those “missing tables” resulting from social distancing requirements, even as it requires less of a restaurant’s biggest expense item: labor. Eating out, or taking out, is never just about the food.

Coupons 596

Coupons Social Media Online Ordering Customer Experience 596

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. Instead of stepping up to the podium for a traditional speech, you dim the lights and launch into a dynamic video presentation. Picture this: You're at the annual franchisee meeting. So, why wait?

Communication 471

Communication Franchise Franchising Leadership 471

Modern Restaurant Management

SEPTEMBER 28, 2021

From site selection, to building out a space to a brand or proprietor’s specifications, starting at square one when opening a restaurant means navigating a long and often arduous journey. One of the most attractive elements of a second-generation restaurant space is the mutually beneficial dynamic it presents.

Dine-in 529

Dine-in Retail Consumer Goods Innovation 529

Culinary Cues

FEBRUARY 5, 2025

Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

EATER

MARCH 12, 2025

Its served on branded Miller High Life trays, with hot dogs fanned out like a starburst. Visually, it has a playful appeal that fits in with the bar thats known for its statements spelled out in childlike magnet letters on a fridge. According to Hollander, When you bring it out, people are like, Whats that? Thats market price.)

Social Media 308

Social Media Sports Bar Employee Relations 308

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Are you proud to present this to your teammates, manager, or guest?” I did this, this is my work”!

Seminar 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

SEPTEMBER 22, 2020

There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk. It was a convenience added to the playbook to assist customers with difficulty getting out of their car or to keep larger orders from blocking up a drive thru.

Kitchen Safety 590

Kitchen Safety Food Safety Customer Experience Food Order 590

Modern Restaurant Management

AUGUST 26, 2022

According to the National Restaurant Association’s 2022 State of the Industry Report, seven out of 10 restaurant owners report not having enough workers to keep their business open at full capacity. Automation takes these disastrous possibilities off the table. Automation of payroll and expenses saves time and money.

Front of House 520

Front of House Back of House Food Supply Supplies 520

Modern Restaurant Management

MAY 10, 2022

Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Whether you’re taking inventory, ordering supplies, or managing the supply chain – it all costs time and labor. Take food cost management for instance.

Supplies 493

Supplies Food Supply Audits Inventory 493

Modern Restaurant Management

FEBRUARY 22, 2021

Present : QR menus started appearing. A closer will reveal that your restaurant’s name is not taking center stage. Eventually technology wins out and analog methodologies are put to pasture. I encourage restaurants owners to break out of their perceived comfort zone. Most customers would phone-in carryout orders.

Online Ordering 568

Online Ordering Point of Sale POS SEO 568

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505