2019 Front of House Reservations 
Modern Restaurant Management
APRIL 20, 2020
Lacking cash reserves and the resources to access money (traditional bank loans), most restaurants were forced to lay off their employees. For starters, we are modeling a smaller restaurant with less front and back of the house staff. How will restaurants reopen and what will it look like when they do?
Modern Restaurant Management
MAY 7, 2020
We will also see a rise in use of virtual waitlist and reservation platforms across restaurants. COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. But there is a light at the end of the tunnel, with many states and countries heading for reopening as new cases decrease in the U.S. and abroad.
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Modern Restaurant Management
JANUARY 5, 2022
From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023. Limited staffing during the pandemic has shown operators how technology can streamline front- and back-of-house operations, providing much-needed support for even the smallest shift teams.
EATER
JULY 11, 2022
at Shukette, the group’s latest addition, are full up for the next three weeks on Resy, the reservation-making platform. at Shukette, the group’s latest addition, are full up for the next three weeks on Resy, the reservation-making platform. That happens minutes after reservations open at 9 a.m. each day, explains Freeman.
Modern Restaurant Management
FEBRUARY 18, 2020
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
Modern Restaurant Management
APRIL 7, 2023
Restaurant equipment directly affects the customer experience and operating efficiency from the quality of food offered, the food preparation time and the front and back of house staff levels required to properly service the customer. JPMorgan Chase found the median small business holds 27 cash buffer days in reserve.
EATER
SEPTEMBER 11, 2024
Margins are tighter than ever as restaurants try to balance higher costs of rent and ingredients, reservation site fees and insurance premiums , and paying fair wages, all while trying to keep prices at a level customers will actually pay. We recommend new places with caveats. The food was great,” we say, “but.” Was it worth it?
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