Modern Restaurant Management

NOVEMBER 27, 2024

" Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: Heavy appetizers – 34 percent Stations (e.g. "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."

Seasonal Menu 493

Seasonal Menu Magazine Food Order Events 493

Modern Restaurant Management

FEBRUARY 21, 2025

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

JANUARY 2, 2025

These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses. On the other hand, beer and wine licenses are more affordable and easier to obtain, often costing one-third to half as much as a full liquor license.

License 472

License Loyalty Program Innovation Customer Service 472

Modern Restaurant Management

APRIL 3, 2025

I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward. It shows my team and our guests that I care about my little sandwich shop, and I plan on being here to serve them fresh and yummy food with a smile for a long time to come.

Presentation 450

Presentation Franchise Franchising Online Ordering 450

Modern Restaurant Management

OCTOBER 13, 2024

In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. adults who eat at quick-serve restaurants expect to receive their food within five minutes or less of ordering, reliable connectivity is key.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

JANUARY 13, 2025

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.

Management 419

Management Management Social Media Food 419

Modern Restaurant Management

DECEMBER 5, 2024

During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

JANUARY 10, 2025

Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue. Physical locations serve as a tangible backdrop against which self-expression unfolds and thrives, as explored in the Mintel Trend ‘Flexible Spaces’ (2022).

Design 419

Design 2025 Innovation Social Media 419

Modern Restaurant Management

OCTOBER 29, 2024

The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. . Need a little creative boost to get cookin’?

Marketing 447

Marketing Advertising 2024 2023 447

Modern Restaurant Management

APRIL 16, 2025

A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. The multi-course experience is served at a 10-seat counter with two seatings per evening. "We offer tableside prosciutto carts with three different prosciuttos. .”

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

DECEMBER 31, 2024

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

DECEMBER 11, 2024

Kindness Food Network's “Kindness is Served Here” is rolling out in 63 restaurants across Northeast Ohio as part of Values-in-Action’s Kindland movement in partnership with the Ohio Restaurant and Hospitality Alliance. ."

Menu 419

Menu Customer Experience Download Hospitality 419

Modern Restaurant Management

JANUARY 27, 2025

Bartenders : May receive a share of tips for serving drinks and supporting table service. Hosts/Hostesses : Sometimes included for their role in creating a positive first impression. Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity.

Tip Distribution 449

Tip Distribution Management Management BOH 449

Modern Restaurant Management

APRIL 18, 2025

” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. We should think about these types of patterns any time we say “AI.” But now, AI is shifting from the back office to the front lines of service.

Airlines 434

Airlines Hospitality Waste Food Order 434

Modern Restaurant Management

JUNE 17, 2025

Pairing new seasonal employees with a seasoned staffer for the first week can help them get oriented and serve as a go-to resource for questions. Use checklists, digital training modules, or a “welcome packet” that covers everything from uniform policy to safety protocols.

Hiring 441

Hiring Tourism Recruiting Cash Management 441

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

DECEMBER 23, 2024

Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. Establishments that invest in creating experiences—rather than just serving meals or drinks—will set themselves apart in a crowded market.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

JANUARY 30, 2025

By combining storytelling, community involvement, and a purpose-driven mission, we create campaigns that leave a lasting impact while driving meaningful results for our clients and the communities they serve. This balance is key to our success and our ability to provide exceptional guidance to the brands we serve.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

MARCH 26, 2025

“Restaurants need to think beyond just serving great food; they have to consistently deliver positive experiences across every channel to build trust, strengthen their reputation and keep guests coming back.”

Marketing 490

Marketing Email Marketing Loyalty Program Mobile Ordering 490

Modern Restaurant Management

DECEMBER 6, 2024

Located in Calabasas, we’ve had the pleasure of serving the Kardashians, whose signature “salad shake” has become an iconic part of our brand. Platforms like Instagram and Facebook allow restaurants to showcase dishes, share behind-the-scenes content, and directly engage with followers.

Marketing 445

Marketing Social Media Loyalty Program Email Marketing 445

Modern Restaurant Management

OCTOBER 28, 2024

Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. The restaurant industry isn’t just evolving – it’s reinventing itself in real-time.

Point of Sale 445

Point of Sale Customer Experience Technology 2024 445

EATER

APRIL 2, 2025

Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.

2025 332

2025 Beverage Hospitality Leadership 332

Modern Restaurant Management

DECEMBER 19, 2024

As we navigate this evolving landscape, creators and tastemakers should embrace the flavors that define a region and community it serves, celebrating the stories they tell. It’s a strategic move that enhances brand appeal, fosters customer loyalty and reflects a deep respect for the culinary diversity of our society.

Dietary Restrictions 417

Dietary Restrictions Influencer Customer Experience Menu 417

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

Front of House 433

Front of House Back of House Sourcing Travel 433

EATER

FEBRUARY 18, 2025

Saivar kade: Traditionally associated with vegetarian shops serving Tamil Sri Lankan fare dosas, idli, frothy milky tea the term saivar kade is now used more generally for small eateries serving affordable food. The kitchen also serves South Indian dishes like dosas and pittu (steamed ground rice layered with scraped coconut).

Hotels 263

Hotels Seasonal Menu Back of House Small Business 263

ChowNow

JUNE 6, 2025

Think of it as a handshake with potential new customers, a moment to say, “Here’s who we are, what we serve, and why it matters to us.” Mentioning your location, menu items, and your cuisine types gives search engines the signals they need to understand your restaurant’s offer and put it in front of hungry people looking for what you serve.

Social Media 195

Social Media Fine Dining Front of House Customer Experience 195

EATER

MARCH 12, 2025

Theyd been serving hot dogs, fried chicken sandwiches, and other Southern-inflected bar foods for 15 years. Its served on branded Miller High Life trays, with hot dogs fanned out like a starburst. Its food that draws on the most basic familiarity and cheap thrill make Goldfish extra-large , serve a tower of hot dogs.

Social Media 296

Social Media Sports Bar Employee Relations 296

Modern Restaurant Management

MARCH 3, 2025

Day in and day out, restaurant employees are on their feet—cooking, serving, bartending, cleaning, and ensuring every guest has a memorable experience, all while often working unusual schedules or long hours. When recognition becomes a natural, consistent part of your workplace, everyone benefits.

Insurance 412

Insurance Healthcare Small Business Leadership 412

Modern Restaurant Management

JANUARY 17, 2025

” Industries beyond food and beverage, including beauty, wellness, and pharmaceuticals, can explore cross-sector collaborations to serve this demographic.

Beverage 410

Beverage Magazine Education Retail 410

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. List Every Ingredient in the Dish Start by writing out everything that goes into a single serving—no shortcuts. That means listing not just “salmon” but also the oil it’s seared in, the herbs it’s topped with, and the lemon wedge it’s served with.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

NOVEMBER 11, 2024

Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's. The Tech That’s Already Here Automation in restaurants isn’t just about robots bringing food to your table or mixing drinks; it’s about redefining the dining experience altogether.

Front of House 450

Front of House Food Order Seating Customer Experience 450

Modern Restaurant Management

JUNE 11, 2025

Platforms such as TikTok and Instagram serve as powerful marketing tools, particularly when a single video can attract thousands of viewers. The key is to evolve in ways that make sense for the people you serve now, not for the trends. That shift has made family-owned businesses think differently about what it means to stay relevant.

Marketing 251

Marketing Social Media Customer Experience Consumer Goods 251

EATER

APRIL 21, 2025

The crackle and pop of a sun-kissed golden layer of crispy tahdig, in its final moments above a steady flame, ready for its debut with a strong flick of the wrist onto a silver serving tray. The cafe serves unpretentious, intentionally minimal Iranian sandwiches like zaban (tounge) and kuku (herb frittata) on barbari flatbread.

Back of House 258

Back of House Seasonal Menu 2000 Serving 258

Restaurant Business

DECEMBER 6, 2024

These LTOs generate traditional and social media coverage and inspire repeat visits to try the newest and most innovative Cups of Joy served up by Chatime.For more information about Chatimes brand, product innovation, and franchise opportunities, visit Chatime.com.tw.

Beverage 273

Beverage Innovation 2025 Social Media 273

Modern Restaurant Management

APRIL 17, 2025

He saw an opportunity to create a platform that better served restaurants. What started as a way to help high-end restaurants reduce no-shows has evolved into a comprehensive platform serving diverse hospitality businesses, from boutique wineries to large hospitality enterprises.

Reservations 251

Reservations Fine Dining 2024 2023 251

Modern Restaurant Management

APRIL 29, 2025

Creating an exceptional guest experience goes beyond just serving great food; it’s about delivering an overall memorable visit — from the food and ambiance to the exceptional and friendly service. The Path to Success Ultimately, mystery diners serve as an essential tool for continuous improvement in the restaurant industry.

Franchise 282

Franchise Franchising Uniforms Dine-in 282

EATER

NOVEMBER 27, 2024

For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. While not directly involved in running Off the Rez, her work laid the groundwork for its alignment with the museum’s mission to serve Native ingredients.“Every

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317