Modern Restaurant Management

JANUARY 22, 2025

This article will explain how renovating a restaurant using 3D design technology saves time and money and delivers a better final result How 3D Modeling Simplifies Restaurant Renovation Planning Traditional methods do little to help one have an efficient and effective restaurant remodeling. Such detections include structural elements (e.g.,

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Take temperature checks – constantly checking equipment to ensure its optimal temperature is an essential daily task. Inflation is promptly changing the behavior of everyone.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

DECEMBER 21, 2023

How to Better Ensure You Won’t Need Your Fire Extinguisher The best response is to prevent a fire before it starts by updating and cleaning your kitchen equipment, ensuring rags and smoking materials are disposed of properly, investing in Class K extinguishers and finally 86ing flaming shots. This article is not a template.

2024 474

2024 Kitchen Safety Cash Management Insurance 474

ChowNow

MARCH 28, 2025

AI-powered kitchen equipment can detect these changes in real-time and adjust the heat automatically based on volume. Predictive maintenance: Repair kitchen equipment before it shuts down service Nobody wants to lose a fridge full of product or scramble during the dinner rush because the oven went down.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

JUNE 24, 2022

Procedures for Operating Restaurant Equipment (if applicable). For employees operating restaurant equipment, outline standard operating procedures, such as: Do not wear loose clothing or jewelry that could become caught in machinery. Use equipment properly. Do not use frayed cords or defective equipment.

Food Safety 493

Food Safety Kitchen Safety Restaurant Law Equipment 493

Modern Restaurant Management

JUNE 2, 2021

A recent CNBC article Renters Have More Leverage Than Ever , says, “While negotiating might have once landed your application in the reject pile, it is now something landlords will engage with, particularly in cities that saw large chunks of their populations flee to the suburbs.”

Social Media 508

Social Media Article Equipment Government 508

The Rail

NOVEMBER 1, 2024

By Lindsay Lawrence, Contributor Relocating a restaurant is no small feat, as it involves managing the transportation of kitchen equipment, reestablishing the space’s atmosphere, and ensuring minimal disruption to your business. These tools make it easier to ensure that equipment will fit properly.

Innovation 130

Innovation Transportation Loyalty Program Social Media 130

Modern Restaurant Management

MAY 12, 2020

Buying the lowest priced materials or hiring the lowest-bidding contractors can lead to shoddy workmanship, cheap and flimsy furniture, furnishings, and equipment that will inevitably break down sooner than higher quality goods and materials. Pitfall #9: Buying used equipment. Pitfall #2: Underestimating construction expenses.

Restaurant Law 433

Restaurant Law Equipment Hiring Design 433

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. Companies like King Arthur Flour couldn’t keep up with the demand for flour and even their baking equipment. Is this the answer?

Guest Recovery 450

Guest Recovery Uniforms Point of Sale Customer Experience 450

Modern Restaurant Management

JULY 31, 2020

Articles written in early March, just a week before most restaurant COVID-19 closures suggested that restaurant bankruptcies were increasing with more on the way. Interestingly enough, these articles didn’t even reference the unfathomable closures that would soon follow caused by COVID-19.

Retail 443

Retail Casual Back of House Consumer Goods 443

Harbor Touch

MARCH 18, 2025

Equipment and Furniture: Deduct That Big Spend New ovens or tables can cost a chunk, often $5,000 or more. Accounting Tip: Log equipment purchases in your accounting software under equipment. Equipment: tables, chairs, POS systems. Sync it to your accounting software for a smooth handoff. It cut his taxes clean that year.

Point of Sale 138

Point of Sale POS Restaurant Law 2025 138

Modern Restaurant Management

JUNE 23, 2022

The hi-tech workforce has expanded into factories, warehouses, ecommerce delivery fleets, and this article’s focus: quick serve restaurants. Restaurant managers can now detect and avoid equipment failures before they happen. In fact, the hi-tech workplace is no longer the domain of office workers glued to computer screens.

Food 474

Food Food Safety Front of House Fast Casual 474

7 Shifts

NOVEMBER 15, 2024

In this article: What strategies do you use to motivate and engage your restaurant employees? How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you handle disputes between customers and employees?

Leadership 195

Leadership Management Management Operations 195

Perfect Daily Grind

DECEMBER 15, 2019

They look after the equipment, cleaning machinery and spotting problems. Let’s take a look at some of the ways new equipment can help a coffee shop run smoother. . It’s the most prominent piece of equipment in the coffee shop, often placed on the counter so the customer can see it. Want to read more articles like this?

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Equipment Customer Service Customer Experience Article 181

Modern Restaurant Management

NOVEMBER 27, 2023

This article will provide insights into restaurant maintenance strategies, best practices to implement them, and tips and tricks to drive long-term success. Inadequate maintenance can also lead to more frequent equipment breakdowns and premature equipment replacements.

Audits 309

Audits Equipment Food Safety Kitchen Safety 309

Modern Restaurant Management

JUNE 23, 2021

Regular maintenance and cleaning is an important safety factor for any kitchen equipment and a commercial fryer is no exception to this rule. Following regular cleaning procedures will not only increase the safety for employees but also extend the life of your equipment. Clean your Commercial Fryer Regularly for Safety.

Kitchen Safety 470

Kitchen Safety Food Safety Equipment Insurance 470

7 Shifts

APRIL 29, 2021

Personal protective equipment (PPE) and cleaning supplies. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. You can use the funds to cover expenses incurred from February 15, 2020 until March 11, 2023.Expenses

Document 370

Document Restaurant Law Brewery Point of Sale 370

ChowNow

APRIL 4, 2025

That extra margin can make a real differencewhether youre reinvesting in your staff, upgrading equipment, or just catching your breath. This means customers place orders through your own website or appnot a third-party platform. You keep more of what you earn, which means each order is more profitable from the get-go.

Ordering 195

Ordering Online Ordering Mobile Ordering Customer Experience 195

Modern Restaurant Management

NOVEMBER 12, 2020

According to the Wall Street Journal's recent article on virtual kitchens , 82 percent of diners said they plan to continue ordering online at the same frequency they are now, even post-pandemic – that's a lot of food being delivered.

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Food Truck Front of House 2030 Delivery 508

Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Additionally, restaurants will experience a significant shift in technology and customer service.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

MARCH 10, 2020

There’s currently lots of technology and equipment in the catering industry that makes our jobs that little bit easier, with kitchen lifts and tablets to take orders, however it’s still a high-pressure working environment.

Catering 404

Catering Insurance Small Business Sourcing 404

Culinary Cues

MARCH 3, 2021

Menus became encyclopedic, the skills to execute these menus were over the top, the equipment that allowed for this level of creativity was space age and expensive, the intensity and stress in the kitchen was as heavy as lead, and the number of staff members required to execute this complexity was painful.

Dine-in 438

Dine-in Small Business Seasonal Menu Café 438

Modern Restaurant Management

NOVEMBER 21, 2023

This article will shed light on a range of restaurant-specific energy efficiency tactics and explore several recommendations—from low-to-no-cost actions that require minimal investment to more substantial and strategic approaches that promise a significant return on efficiency-related expenditure.

Equipment 294

Equipment Outdoor Sustainability Employee Relations 294

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. If you are not reading this article on Modern Restaurant Management , please reconsider your reading choices and visit the original source. What Makes Intelligent Packaging So Popular.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

MAY 21, 2021

Contracts/leases for equipment and services. interior elevations, lighting layout, kitchen equipment layout, etc.). This article provides a roadmap for you to follow, but having a qualified architect on your side is the ultimate safeguard to ensure the plan is properly executed. Contract/lease for the space. Ask Your Landlord.

Franchising 508

Franchising Franchise Tip Distribution Design 508

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food So where will you get exposure to much, if not all of that?

Hotels 458

Hotels Point of Sale Cash Management Training 458

Culinary Cues

APRIL 15, 2023

If we have any extra it would be our preference to give it to our employees, offer a steady paycheck to the owner/operator, and maybe fix or replace equipment that is beyond its useful life. Please don’t ask us to take it on the chin. We play an important role in the communities where we reside. We would love that.

Café 479

Café Seasonal Menu Point of Sale Social Media 479

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? For example, energy-efficient lighting and equipment can lower your monthly bills, so you can consider upgrading to more energy-efficient options.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Culinary Cues

JANUARY 11, 2022

We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. Are you willing to take the leap and dive into the deep end of the pool and are you equipped with proper floatation to ensure that you don’t sink to the bottom?

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Customer Experience Café Hospitality Customer Service 399

Modern Restaurant Management

FEBRUARY 3, 2022

In this article, we look at the pros and cons of both renting and buying to help you decide which approach will be best for your unique venture. You will also be able to implement changes and install new equipment much faster than would be possible if you needed to wait for a landlord’s permission.

Restaurant Law 508

Restaurant Law Cash Management Insurance Seating 508

ChowNow

FEBRUARY 13, 2025

It is the central nervous system of your restaurants operations, and most of the tools we cover in this article will need to integrate with your POS (point-of-sale) system. AI-powered cooking equipment, like Middleby , uses automation to ensure consistent cooking times and temperatures, minimizing human error.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Goliath Consulting

JUNE 15, 2021

This is a summary of our earlier article, “Responding to COVID-19’s Impact on the Restaurant Supply Chain.” You can read our original article here (10). Here are the top three actionable steps we think will help operators overcome the supply chain crisis. Multiple Sourcing and Backup.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

7 Shifts

APRIL 3, 2020

Please note thought: this article is meant to provide information only and is not a substitute for any professional advice you may receive from an accountant, lawyer, HR, or other professional. Equipment & supplies The equipment that makes up your restaurant typically runs into the hundreds of thousands to maintain and operate.

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BOH POS Influencer Point of Sale 368

Modern Restaurant Management

MARCH 14, 2025

Note: This article is a speculative piece inspired by the television series "The Bear" and does not reflect actual plot developments–though if you’re a showrunner for The Bear… call me!

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Front of House Back of House FOH BOH 221

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. It was an emotional experience reading this article and knowing that thousands of other chefs and restaurateurs across the country could have written a similar one. PLAN BETTER – TRAIN HARDER.

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Article Point of Sale Take-out Dine-in 334

Modern Restaurant Management

MARCH 15, 2022

If you are not reading this article on Modern Restaurant Management , please reconsider your reading choices and visit the original source. The company released 1,501 tokens in January, bringing in around $15 million. All of this demonstrates a push toward digitization, and above all, convenience.

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Food Supply Point of Sale Supplies Food Safety 592