Modern Restaurant Management

FEBRUARY 24, 2025

Restaurants prepare ingredients and schedule staff based on anticipated guest numbers, and when diners fail to arrive, this precision quickly unravels into wasted food and unnecessary labor expenses. Businesses can now utilise reservation platforms that seamlessly integrate booking, point-of-sale (POS), and customer management systems.

Book 385

Book Reservations Communication Customer Experience 385

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change.

Compost 284

Compost Food Equipment Waste 284

Modern Restaurant Management

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate.

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. With lower operational costs and no recurring expenses for bottled water delivery, restaurants and businesses can see substantial savings over time.

Back of House 251

Back of House Food Supply Waste Transportation 251

Culinary Cues

DECEMBER 16, 2024

Dont waste time. [] ALL FOR ONE AND ONE FOR ALL Talk with any kitchen employee or restaurant worker and they will likely reflect on the importance of being part of a team. The small stuff adds up and if not approached with the same intent will snowball into an attitude of acceptance. Dont go there!

Employee Relations 410

Employee Relations Presentation Small Business Recruiting 410

Culinary Cues

MARCH 10, 2025

From my experience, the best approach towards building your chops, filling your portfolio with skills, knowledge, and the ability to adjust to varying challenges in the kitchen begins with time in a busy full-service hotel, resort, or club kitchen. There will likely be a person or small crew focused on stocks, soups, and sauces.

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Make small changes.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

JANUARY 3, 2025

The Colorado-based interior A&D firm has completed a number of small scale projects for restaurants including the 400-square-foot Little Owl Coffee, and the 512-square-foot Maria Empanada. It's a crucial business asset that can make or break your competitive edge. In what ways has restaurant design evolved since the pandemic?

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. The small stuff adds up. Avoid unnecessary debt.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. Changing consumer behaviors and therefore customer attraction strategies impact kitchen requirements, and businesses must be able to adapt and react.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

ChowNow

FEBRUARY 7, 2025

Many operators worry about wasting money on the wrong strategies or not seeing a return on investment, making it tempting to avoid marketing altogether. But without a clear budget, your restaurant risks losing customers to competitors who consistently promote their business. The good news?

Marketing 195

Marketing Email Marketing Social Media Loyalty Program 195

Modern Restaurant Management

JUNE 26, 2025

There’s a world of difference between a shift lead who checks boxes and one who moves the business forward. Start With Business Basics Most shift leads come from hourly roles and have little exposure to what makes the business tick. The key is showing how everyday actions tie into larger business goals.

Training 221

Training Coaching Operations Management 221

Modern Restaurant Management

APRIL 28, 2025

Tips for restaurant HR leaders and operators to respond more effectively—without wasting time or losing money Years ago, when I was leading HR at Potbelly, I got hit with an unemployment claim from a former team member who had clearly quit. Document everything —even the “small stuff.”

Document 340

Document Coaching Audits Training 340

Modern Restaurant Management

MARCH 1, 2023

Those areas of your restaurant that aren’t typically seen by customers but directly impact your business. So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business.

Front of House 428

Front of House BOH Back of House 2023 428

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Expanding restaurant service models and transaction channels requires focus and attention on daily business metrics. To accomplish this, businesses must seek out a solution that can offer a view of the entire value chain.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

JUNE 13, 2025

It’s a role built on purpose, passion and the belief that small actions can create big change. It’s a role built on purpose, passion and the belief that small actions can create big change. As we like to say, it only takes a moment to make a difference. Photos courtesy of Snooze A.M. At Snooze, we see it differently.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

OCTOBER 24, 2024

These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Government Front of House 221

ChowNow

JUNE 12, 2025

This guide will help you tackle both of these issues, so you can understand the power of small, data-driven adjustments, along with straightforward steps on how to achieve them. If you see roughly the same amount of food getting left on the plate, that’s not just food waste; it’s wasted money. to make and you charge $15.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

MARCH 5, 2020

Restaurants currently face a double barreled challenge in the form of increasing cyberattacks targeting businesses of all sizes across the United States and newly enacted state data security statutes that can create significant legal exposure for restaurants that service hundreds or thousands of customers on a daily basis.

Restaurant Law 596

Restaurant Law Small Business Customer Service Information 596

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. When there is a mass awareness of a social issue, people will look at what businesses are doing about the problem. Water pollution and plastic waste have made many people look at restaurants.

2022 547

2022 Customer Service Online Ordering Website Management 547

Goliath Consulting

MAY 26, 2025

The wrong hire can lead to off-brand posts, low engagement, and wasted effort. Start Small Before committing long-term, offer a paid trial project or limited campaign. Todays diners scroll before they order, and your restaurants social media presence can make or break their decision to visit. But not all creators are the right fit.

Hiring 221

Hiring Social Media Fast Casual Email Marketing 221

ChowNow

MARCH 7, 2025

Thats why 44% of restaurants are investing in restaurant technology tools to improve their business analyticsbecause customer data works. Similarly, tracking buying trends allows you to reduce food waste by ordering only what you needsaving money while ensuring you always have the right ingredients on hand. You can increase revenue.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

7 Shifts

OCTOBER 28, 2024

A bar is a profitable business option if you’re looking to enter the food industry. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Implement portion control Making sure your bartenders and barbacks pour drinks consistently can reduce waste and keep your pour costs low.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

OCTOBER 13, 2021

With many businesses experiencing an increase in the number of guests, this equates to more foot traffic in public restrooms. In the wake of the pandemic, these spaces need to look their best, as clean restrooms can enhance customer satisfaction and encourage repeat business. Minimize your facility’s output of plastic waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

MAY 19, 2022

By making small tweaks to the placement of these items in your menu, you can make significant increases to your bottom line. AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc. Track Food Waste. Prioritize Accurate Recipe Costing.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

JANUARY 21, 2020

We get it, you’re busy. Just getting your restaurant’s business page started on social media? Facebook also allows you to add multiple locations if your business has expanded. Check out how Slim Chickens has listed all locations on their Facebook Business Page. What’s your brand?

Social Media 613

Social Media Marketing 2020 2019 613

ChowNow

JUNE 12, 2025

The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back. Add bold, well-placed “Order Now” buttons on your restaurant website , social media platforms, and even your Google Business Profile.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

ChowNow

MARCH 27, 2025

If youre one of the thousands of restaurants that added online food delivery in recent years, you might be wondering: is it actually helping my business grow? The only way to know for sure is by tracking key performance indicators (KPIs) that drive business growth.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Modern Restaurant Management

NOVEMBER 19, 2024

I often travel alone as a result of my career, and business travel is changing too: for many companies, having large numbers of employees traveling isn’t financially prudent – but being a solo diner doesn’t mean our expectations around our dining experience have changed.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 192

Waste Compost Recycling Sustainability 192

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 450

Inventory Management Management Cash Management 450

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. Small details, like remembering regular customers preferences or handling complaints with grace, can turn a one-time diner into a loyal regular.

Operations 195

Operations Management Management Front of House 195

ChowNow

MAY 9, 2025

Between food waste, spoilage, and inconsistent portions, youre total food costs can balloon quickly. Heres how to clamp down on your food costs: Track waste and adjust orders accordingly. Whats being tossed at the end of the night isnt trash; thats wasted revenue. To do this successfully, you need scales on every station.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

ChowNow

APRIL 15, 2025

With the right strategy, you can reduce expenses and strengthen your business at the same time. In the restaurant business, operating costs are the day-to-day expenses required to keep your doors open and your kitchen firingeverything from rent to payroll to the packaging your to-go orders go out in.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

OCTOBER 26, 2020

While seemingly elementary, promotions can go a long way in motivating diners and keeping your business top of mind. Alternatively, you can create a dinner-for-one promotion so that university students and the like can enjoy a meal without having to grocery shop or worry about food waste. Offer Seasonal Promotions. Host a Giveaway.

Social Media 547

Social Media Events Food Safety Small Business 547

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. Business owners have had to adjust quickly under these new circumstances, and SpotOn's solutions are filling that need. ” Tastewise Data.

Serving 517

Serving White Paper Food Recycling 517