Modern Restaurant Management

MARCH 31, 2021

The pandemic has required many facilities in the service industry to pare down the number of guests they can serve in public spaces simultaneously — but that doesn’t mean they must forfeit on establishing personal connections. The Human Touch.

Customer Service 474

Customer Service Online Ordering Customer Experience Hospitality 474

Modern Restaurant Management

DECEMBER 11, 2020

With holiday travel put on hold for many, people have more time to look online and brand has become even more important. However, this is a time of year where your competitors will take some time off and you will reap the benefits by staying in front of the media and serving as a thought leader on trending topic ideas and other news content.

Social Media 539

Social Media Consumer Goods Online Ordering Blog 539

Modern Restaurant Management

JULY 1, 2020

Yelp’s diners seated data shows significantly more people are dining-in at restaurants. During the peak of the pandemic, the number of diners seated across Yelp Reservations and Waitlist dropped essentially to zero. Sit down restaurants need to take a seat and pay attention. Drinks served in unopened bottles and cans.

2020 450

2020 Travel Food Safety Consumer Goods 450

The Rail

JANUARY 15, 2025

Look for underutilized corners, walls, or other spaces that could serve additional purposes, such as hosting extra storage, decorative elements, or seating options. Another key point is using slim chairs that allow more seating without crowding. Wall-mounted fixtures can serve dual purposes.

Outdoor 130

Outdoor Seating Customer Service Customer Experience 130

Modern Restaurant Management

MAY 10, 2021

Only include items on your delivery menus that you know are going to “travel” well. Provide various seating options, such as indoor vs. outdoor, larger and smaller tables, and ensure that all patrons are abiding by your business’ protocol as much as possible. Differentiated Dining.

Food Safety 487

Food Safety Customer Experience Customer Service Entertainment 487

Modern Restaurant Management

JUNE 30, 2023

Food traveling via delivery and customer pickup often contend with wide windows of time, so packaging has the added job of maintaining temperature over time and through varied temperatires with both hot and cold climates. Our client, a quick-serve franchise chain, found its drive-thru menu boards were confusing to guests.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

APRIL 22, 2022

Travelers would have the opportunity to order in their own languages, over their own devices, and in their own time. Everything in restaurants is about speed: How quickly can they get customers in, out, and seat another table?

Technology 492

Technology Mobile Ordering Customer Service Food Order 492

7 Shifts

AUGUST 26, 2019

Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right dura­tion."— Sure, you may have a certain number of seats, but service duration is variable. If you're under capacity, demand is low with lots of available seating. What is Restaurant Revenue Management?

Management 408

Management Management Airlines Customer Service 408

EATER

JUNE 4, 2024

Part of the reason you’re traveling to France is, presumably, to tap into that gastronomic reverence. Lots of travelers go wrong here by not planning accordingly. Lunch is generally served from 12:30 to 2:30 p.m., and, historically, most restaurants would serve dinner from 8 to 10 p.m. Know which days to go.

Fine Dining 300

Fine Dining Reservations Seating Online Ordering 300

Modern Restaurant Management

MARCH 12, 2021

First-time Chicken Salad Chick (CSC) franchise owner Claibourne (Clay) Rogers was introduced to the fast-casual concept in 2015 when she served as an account director at the brand’s public relations firm, Fish Consulting. They immediately jumped to the top of our list.”

Franchising 450

Franchising Franchise Fast Casual Online Ordering 450

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” This is your time – your personal experience too.

Front of House 474

Front of House Customer Experience Dine-in Training 474

7 Shifts

JULY 10, 2020

Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Adjust floor plans to fit local seating capacity and social distancing regulations Demarcate floor with markers for any areas where a line up may occur (restrooms, pick up areas, etc.)

Events 351

Events Social Media Kitchen Safety Seating 351

EATER

JULY 8, 2020

While there is no form of travel that’s perfectly safe right now, there are certainly more responsible options than others for scratching the itch. Aside from the people you travel with, it’s unlikely you’ll encounter other humans here at all. Curbside pickup and online ordering is also available.

Front of House 313

Front of House Travel Dine-in Seating 313

EATER

SEPTEMBER 26, 2023

license plates; a neon-accented diner serving fast food; and a McDonald’s-style playground. As Erbil cultivated a market for international businesses, ABC established a reputation among domestic travelers and Erbil’s more worldly residents as the place to satisfy the itch of wanderlust within Kurdistan.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

Culinary Cues

DECEMBER 1, 2019

I try, whenever I travel, to find those small, privately owned, interestingly unique bistros, trattorias, and cafes that are the soul of a community and the lifelong dream of a chef or restaurateur who views this as his or her mission – a chance to bare it all and sign every plate that leaves the kitchen.

Small Business 489

Small Business Customer Experience Customer Service Seasonal Menu 489

7 Shifts

MAY 1, 2020

but we've seen a great response to our heat & serve meal kits. View this post on Instagram Heat & serve taco kits, now with roasted pork shoulder! Food That Travels Well for Delivery: Tips for COVID-19 ?? We occasionally run out of them (pizza is our main hustle!) Carmen Hamm Owner, Picaro.

FOH 364

FOH Online Ordering Delivery Food Order 364

EATER

MAY 26, 2021

Williams-Forson writes that in the decades after emancipation, and before most people could afford an automobile, Black women would bring food from their homes , including biscuits, hot coffee, fried chicken, and boiled eggs, to sell to weary travelers at train stops.

Travel 364

Travel White Paper Small Business Training 364

Culinary Cues

APRIL 1, 2024

Past maintenance and the boiler room of massive furnaces providing heat and hot water for twenty some odd floors of guest rooms and eighteen banquet rooms ranging in size from twenty seat board rooms to two-thousand seat ballrooms, and the three restaurants that grace the main lobby.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Modern Restaurant Management

AUGUST 14, 2020

All locations will serve guests via delivery through a virtual kitchen facility. In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

EATER

JULY 24, 2020

If diners sit outside, on the other hand, they slightly reduce the risk of person-to-person exposure for servers, since experts agree the virus cannot travel as far or remain viable in outdoor environments. Outdoor seating also eliminates ventilation systems as a means of transmission.

Kitchen Safety 332

Kitchen Safety Back of House Front of House Food Safety 332

EATER

OCTOBER 15, 2020

But what was for some an opportunity to celebrate the early arrival of changing leaves and everything plaid was a harbinger of bad times to come for restaurateurs now reliant on outdoor seating and the warm weather that allows it to survive. And he wonders how this will play out as the season changes. “I That’s when the money dries up.”.

Outdoor 363

Outdoor Seating Small Business Customer Service 363

Culinary Cues

FEBRUARY 18, 2020

Even the difference between restaurants that serve three meals per day vs. one that focuses entirely on dinner will be an entirely different ballgame. Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. An operation with one restaurant outlet is far different than one with several.

Beverage 520

Beverage Events Food Order Website Management 520

7 Shifts

OCTOBER 22, 2024

Your posts can serve as mini-ads for your restaurant, and they appear when customers search for your business. For example, if you want to fill more seats on slow nights, run an ad that promotes a special offer like a "2-for-1 Tuesday" or a "Weekend Dinner Special." or "Do you have outdoor seating?"

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. In addition there is also a poolside bar.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

DECEMBER 28, 2023

More Business and Pleasure : “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore. Respondents collectively serve more than 14 million covers annually and have more than 3.2

2024 474

2024 2023 Food Order 2013 474

EATER

DECEMBER 15, 2021

A host of new experiences aim to attract younger travelers to Champagne. But beyond the two-hour guided visit with a tasting (around $79) including two cuvées, by appointment only) or sampling cuvées by the glass, the house began serving weekend brunch in the garden in the summer of 2020.

Back of House 284

Back of House Tourism Hotels Vineyard 284

Modern Restaurant Management

FEBRUARY 28, 2020

“I found inspiration on my travels. Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences. The indoor-outdoor, three-level floating vessel will feature year-round public and private events, as well as annual membership options.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. Try to be as prompt as possible when it comes to seating, and provide your guests with accurate estimated seating times. Recommended Reading: BLOG NAME.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. Plain and simple.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

7 Shifts

MAY 11, 2020

This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. Employees must report any symptoms and recent travel to their managers before a shift. The best restaurants will not only have to serve the best food, but be the most sanitary." — Jordan Boesch, CEO 3.

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

SEPTEMBER 30, 2020

Overwhelming top response was fear of catching/spreading COVID-19, followed by a corresponding reduction in travel. 32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level. 32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

EATER

DECEMBER 7, 2022

And while Vail Resorts poured millions into upgrading the chairs, vaunted local restaurateurs are working equally hard to make their own seats just as attractive. Since 1985, Sushi Village has served impeccable fish, creative rolls, and traditional Japanese dishes to the hungry hordes. Leila Kwok. Pasta at Il Caminetto. Where to eat.

Seasonal Menu 241

Seasonal Menu Hotels Tourism Back of House 241

EATER

NOVEMBER 23, 2021

Take a seat on the expansive patio or start up a game of life-size chess as you sip the dry rosé (a juicy blend of sangiovese and merlot grapes) or cabernet sauvignon (full of vanilla and cherry). Both boast tasting rooms overlooking lovely vistas and serve wines that aren’t readily available elsewhere. Sawtooth Winery and Ste.

Vineyard 284

Vineyard Hotels Back of House Front of House 284

Modern Restaurant Management

OCTOBER 23, 2019

Is your cafe the edgy chef who thrills patrons with edge-of-the-seat culinary escapades? Do they want to recapture the excitement of travel and adventure? Look deeper than the dishes you serve. Pick any celebrity chef or archetypal character. In a few words, describe your restaurant as a person.

Social Media 290

Social Media Customer Experience Small Business Catering 290

Modern Restaurant Management

JULY 30, 2021

In addition to his role on SEC Nation, the network's traveling roadshow, Tebow contributes to a variety of other ESPN platforms. The cutting-edge business model that optimizes technology has contributed to Coolgreens’ Q2 success by targeting travel-bound consumers with fresh, nutritious, convenient options.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

EATER

SEPTEMBER 29, 2023

According to Aisenstat’s son, Hy’s current president and CEO, Neil Aisenstat, Hy Aisenstat simply loved Honolulu, as popular a travel destination for families in British Columbia, Alberta, and Saskatchewan as the mainland U.S. Shelves of antique books accent various corner booth seatings.” What’s old is new again.

Back of House 318

Back of House Fine Dining 2011 Dine-in 318

Modern Restaurant Management

JANUARY 12, 2022

The survey found that consumers have a short window before they get exacerbated with the time it takes to get their order: More than half (54 percent) of in-house diners don’t like to wait more than 10 minutes to be served and 76 percent are impatient after 15 minutes. These shortages are expected to remain for the foreseeable future.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539