7 Shifts

NOVEMBER 25, 2024

There will *always *be something your staff can do to enhance a patron’s dining experience. There will *always *be something your staff can do to enhance a patron’s dining experience. Problem: Excessive mingling This is a prevalent issue in restaurants, especially ones that offer full bar service.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

EATER

MARCH 26, 2025

The Travel buds Grand hotels are home to some of the French capitals most exciting and elegant meals, according to Eaters local dining expert and guidebook author Hotel restaurants tend to have a special energy. And while these tables can be challenging to book, snagging a reservation tends to be slightly easier if youre a guest of the hotel.

Hotels 206

Hotels Book Seasonal Menu Fine Dining 206

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.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JULY 10, 2024

If these folks were going to a friend’s house they wouldn’t think of taking a plate, a mug or a picture off the wall. “I collect stuff” There are great sports bars and steakhouses that go out of their way to put up rare, autographed photographs and memorabilia from athletes and celebrities in their establishments.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

DECEMBER 19, 2022

For the tour, we traveled to Houston, Kansas City, Las Vegas, New York, Los Angeles, and Chicago, visiting a wide collection of over 80 bars and restaurants, from brand new and iconic to others that have stood the test of time. And, you don’t have to run a cocktail bar or fine dining location to play with these combinations.

Bar 474

Bar 2023 Back of House Coaching 474

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Set the bar right from the beginning – We want to be the best fish fry restaurant in town. I wonder why this is the case.

Fine Dining 421

Fine Dining Front of House Customer Service Customer Experience 421

EATER

SEPTEMBER 30, 2020

Over the next decade, new cafes, restaurants, and housing developments owned by outsiders replaced many resident-owned properties and abandoned lots. Inocencio Carbajal opened his acclaimed taqueria, Carnitas Uruapan, on West 18th Street in Chicago’s Pilsen neighborhood in 1975. But the Pilsen around it is changing again.

2010 363

2010 2013 Back of House Small Business 363

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. For a few, at some point that changes.

Fine Dining 422

Fine Dining Food Order Back of House Uniforms 422

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

OCTOBER 13, 2020

Whether it’s Heinz Ketchup, Budweiser’s Beechwood aged beer, or Hershey’s chocolate bars, each product shares two common attributes: they’re all delicious and they’re all created from the finest ingredients. Charlie and I met for lunch high up at his dining club that overlooked LaSalle Street in the loop.

Franchise 519

Franchise Franchising 2000 Back of House 519

7 Shifts

JULY 1, 2024

Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. How profitable is a bar?

Bar 221

Bar License Food Supply Restaurant Law 221

EATER

AUGUST 10, 2020

But it seems like a growing list of name-brand places — Trois Mec, Broken Spanish, Augustine, Le Sia — and old-timers — 40 year-old dives and bakeries and gay bars and diners — threw in the towel alongside struggling newcomers in July. Read the archives and subscribe now. There are usually a handful of big ones every week.

Fine Dining 287

Fine Dining Employee Relations Restaurant Law Back of House 287

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Review mentions of “Back-owned” (and related terms) also skyrocketed, up 426 percent, as people look to support and surface these businesses to the community.

2020 450

2020 Travel Food Safety Consumer Goods 450

7 Shifts

JULY 12, 2024

By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Let’s explore what this number means, how you can calculate it, what the average margin is for different types of restaurants, and the factors that can affect low profit margins.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

JUNE 30, 2023

Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. We worked with one of our Atlanta clients on a new concept that took the brand from a large, sit-down bar and restaurant to a smaller version prioritizing buy online pickup in-store (BOPIS).

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

AUGUST 3, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish.

2020 487

2020 Franchise Franchising Food Order 487

7 Shifts

DECEMBER 2, 2022

They are mainstays in the dining culture, and millions of people around the world recognize them. Of course, tasty food, a specific dining experience, and real estate locations all have a part to play. Of course, tasty food, a specific dining experience, and real estate locations all have a part to play. Table of Contents.

Social Media 390

Social Media Customer Experience Food Truck Back of House 390

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. a house of worship where it is claimed rest some of the bones of Mary Magdalene. On rare occasions, there are chefs who do all of the above and more.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

EATER

JUNE 4, 2024

Oxte Immigrant chefs are shaking up Paris’s fine dining scene with Michelin-starred restaurants, venues in five-star hotels, and Lebanese, Mexican, and Korean flavors not traditionally found in haute French cuisine When Enrique Casarrubias came to Paris from Mexico in 2007, he had no intention to stay. Prepping a dish at Oxte.

Fine Dining 248

Fine Dining 2011 2010 Back of House 248

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. With most of their business reliant on dine-in visits, full service restaurants (FSR) bore the brunt of the COVID dine-in restrictions. foodservice industry.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

7 Shifts

OCTOBER 10, 2019

Halloween celebration and spending is growing in the US Here are thirteen Halloween promotional ideas your restaurant and bar to boost sales this October, and for all the Octobers to come. Halloween Specials and Menu Ideas for Restaurants and Bars ????? The scorpion on the shots typically raise the cost of the shot by 2-3 dollars.

Specials 231

Specials Bar Seasonal Menu Events 231

EATER

APRIL 25, 2023

The dish is equally at home sold from the trunk of a car and at the country’s finest dining establishments. The story starts in the mid-1990s, when an unknown schoolboy stepped into Fory Fay, a traditional bar and restaurant specializing in seafood and ceviche. The caldosa at Fory Fay, the home of the original recipe.

Fine Dining 276

Fine Dining Back of House Point of Sale Advertising 276

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up.

Back of House 284

Back of House Front of House FOH Point of Sale 284

Future Food

NOVEMBER 27, 2024

From the rise of AI to the increasing popularity of experiential dining, businesses are adapting creatively to meet new consumer demands. Perhaps oddly and yet understandably, premium dining spending has increased… but only through average spend. Those who already treat themselves to high end dining experiences spend more.

Hospitality 78

Hospitality 2025 Food Back of House 78

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

Fine Dining 358

Fine Dining Front of House Vineyard Seasonal Menu 358

EATER

FEBRUARY 1, 2022

Telly Justice and Camille Lindsley are creating a blueprint for fine dining’s queer future with their upcoming New York City opening, HAGS The dining room at 163 First Avenue in New York’s East Village is barely big enough to fit two people standing side by side.

Fine Dining 246

Fine Dining Front of House Dietary Restrictions Back of House 246

EATER

OCTOBER 11, 2023

Because when dining out is also your night out, the food is just the start. The dining room and in-the-round bar are forever dark, and what light there is shines only on graffiti-stained walls and deeply carved wooden tables set below ramshackle roofs. But here in the U.S., Bearded creatives! A toilet for two!” There’s dancing.

Fine Dining 330

Fine Dining Back of House Dine-in Bar 330

EATER

FEBRUARY 18, 2021

The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I I have only one fully functioning lung. … I don’t want to be gasping for life and have a terrible end. I’m not going to let my guard down.”. High-Risk Workers Have Only So Many Options.

Front of House 287

Front of House Back of House Tip Distribution Outdoor 287

7 Shifts

OCTOBER 15, 2020

Data from Restaurant365 backs up our own findings, showing that the sales recovery of New York is trending below the average (with New York sales remaining 52% below pre-COVID levels, whereas the average is 22%). And restaurants also pose possible risks, concentrations of people inside [for] indoor dining. As the Head of U.S.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

7 Shifts

JANUARY 23, 2020

Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Congrats! ?? And good luck.

2020 335

2020 Hiring Cash Management Education 335

EATER

MAY 2, 2024

Led by young Korean Mexican entrepreneurs, some of whom migrated from South Korea decades ago with their parents, alongside Korean Americans with diverse culinary backgrounds, the restaurants borrow from dining concepts that have grown popular in South Korea, New York, and Los Angeles. A variety of dishes at Dooriban in the Roma neighborhood.

SEO 304

SEO Café Fine Dining Customer Experience 304

EATER

OCTOBER 19, 2020

These outdoor dining rooms have remade the landscape of major metropolitan centers and small towns, allowing people to spill into the streets, visit with friends and family, and — for an hour or two — forget about the looming threat of a deadly and highly contagious virus. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364

EATER

OCTOBER 22, 2021

Packed with restaurants, farmers markets, fishing lakes, and cozy B&Bs, it’s a place where farm-to-table dining is (and has always been) just the status quo. Packed with restaurants, farmers markets, fishing lakes, and cozy B&Bs, it’s a place where farm-to-table dining is (and has always been) just the status quo. Getty Images.

Vineyard 296

Vineyard Seasonal Menu Back of House Fine Dining 296

Modern Restaurant Management

FEBRUARY 28, 2020

With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.” Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419