2019 Front of House Seating 
Modern Restaurant Management
APRIL 20, 2020
For starters, we are modeling a smaller restaurant with less front and back of the house staff. If, prior to the pandemic, your restaurant had a seating capacity of 120 seats, that may be reduced by 20 percent or more. Next, we can start to determine what cash will be needed to relaunch your restaurant.
Modern Restaurant Management
FEBRUARY 16, 2021
billion from the same period in 2019. As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. billion in revenue from April through September of 2020—compared with $2.5
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Modern Restaurant Management
MAY 20, 2021
Despite facing the pressure to stay open and operational over the last year, restaurants have gone above and beyond the “new normal” to rethink their operations, including seating arrangements and menu offerings, and in many cases reducing their staff to just the barebones. Roles shifted too. But this is slowly starting to change.
Modern Restaurant Management
OCTOBER 22, 2020
New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. There were only 100 fewer new restaurant openings in September of this year, compared to September 2019.
Modern Restaurant Management
MAY 7, 2020
With social distancing guidelines in place and capacity and party size restrictions like we’ve seen outlined in other states , we can expect to see increased spaces between tables, eliminated host stand waiting areas, reductions of bar seats and even entirely new layouts for restaurants that highlight contactless offerings. and abroad.
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.
Culinary Cues
MAY 23, 2021
At the same time, many of those restaurant employees – front and back of the house, were taking their time trying to decide if it made sense to return to an industry that was unpredictable, low paying, void of reasonable benefit plans, and now a target for customer anger and angst as servers suddenly became covid policemen.
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