EATER

FEBRUARY 26, 2025

This years six honorees are as follows: Lems Bar-B-Q , Chicago A cornerstone of Chicagos culinary community, Lems Bar-B-Q has served countless rib tips and hot links during the restaurants 70-year-legacy. Started by brothers Myles and Bruce Lemons in 1954 who were joined by their brother James B.

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2025 Back of House Sports Serving 306

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. Of all the concepts I’ve brought to life, this one stands out as my most successful.

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Social Media Book Back of House Take-out 432

Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals. Today we are engulfed in information and misinformation.

Front of House 365

Front of House Back of House Sourcing Travel 365

EATER

MARCH 12, 2025

Little Bear would serve takeout only for the next 18 months. Randi Lee and his wife, Jeanette Zinno, took over the storefront that would become Leland Eating and Drinking House in Brooklyn in February 2020, ready to fully demo the space. Masked chefs make pizza in a restaurant kitchen in 2022.

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2025 Back of House Front of House Kitchen Safety 235

EATER

FEBRUARY 18, 2025

More recently, as chefs have been working up seasonal menus to highlight local specialties and homegrown bars have been remixing native spirits, Sri Lanka drew millions of tourists in 2024 , announcing the islands comeback on the global stage after a few years of economic uncertainty. Travel around and youll be rewarded.

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Hotels Seasonal Menu Back of House Small Business 291

EATER

DECEMBER 4, 2024

A $98 raw bar may not seem like a bargain, but the treat of getting something for free that usually comes at a cost softens the blow. I shouldn’t have been surprised. In both fine dining establishments and cafes, filtered, sparkling water is increasingly part of the included hospitality experience, not an upsell. And that’s how it should be.

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Fine Dining Customer Experience Compost Recycling 331

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

2024 508

2024 Mobile Ordering Front of House Fast Casual 508

EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. The most fun cocktail menu: I would have loved Las Brujas for its concept alone a women-run cocktail bar with a comic book-like menu of drinks inspired by different women throughout history. Subscribe now.

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Back of House Food Order Book Sports 235

Modern Restaurant Management

DECEMBER 22, 2021

In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails. As people begin heading back out, they want to be able to interact with each other and not be distracted by unnecessary entertainment gimmicks. Use Design to Excite the Senses.

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Design 2022 Front of House Back of House 531

EATER

OCTOBER 24, 2024

Growing up, the gooey, no-bake, cereal and marshmallow bars were everywhere — dominating potlucks and birthday parties, and a fixture on bake sale tables and in school lunch boxes alike. More than 80 years after Kellogg’s first printed a recipe for Rice Krispies Treats on the back of the cereal box, they remain stubbornly popular.

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Back of House 2007 2009 Consumer Goods 306

Modern Restaurant Management

MAY 7, 2020

“But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. Those measures will continue in the future.”

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

MARCH 11, 2020

Smart Foodservice operates 70 small-format cash and carry stores across California, Washington, Oregon, Idaho, Nevada, Utah and Montana that serve small and mid-sized restaurants and other food business customers with a broad assortment of products. US Foods to Acquire Smart Foodservice. reducing to approximately 3.0x

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. The Restaurant Labor Shortage. How can you address the restaurant staff shortage?

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Hiring Front of House Recruiting Back of House 520

Modern Restaurant Management

MARCH 13, 2020

"It’s important to remember that in times of disaster, restaurants have always served as a gathering place for the community," he stressed. " Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors. Utmost care and attention is required today."

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Front of House Back of House Restaurant Law Food Safety 499

EATER

MARCH 26, 2025

Theres a warm-weather rooftop bar that nearly puts the Sacr Coeur within arms reach and a sprawling brasserie, as well as nightclub Mikado Dancing, open Friday and Saturday nights. In a cosmopolitan culinary capital like Paris , they tend to attract a dynamic mix of locals from around the corner and visitors from around the world.

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Hotels Book Seasonal Menu Fine Dining 208

Modern Restaurant Management

JUNE 19, 2020

They are confident people want to go back to dining out and not be reminded of COVID-19. As designers, we will need to develop safe storage solutions and possibly vestibules for back-of-house entrances, if needed. Redefining that experience will be important. Curbside Pick-Up and Expanded Patio Space.

Front of House 386

Front of House Back of House Seating Design 386

EATER

JUNE 24, 2020

As few as 16 lesbian bars remain in the United States, and their owners are fighting with all they have to make it through On the night of March 2, a tornado churned through Nashville, ripping through whole neighborhoods and damaging swaths of restaurants. Jolene’s in San Francisco. On March 11, they reopened. Lipstick shut down again.

Bar 279

Bar Social Media Back of House Take-out 279

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. At Clover in Boston, a knowledgeable host serves up the details of a chickpea fritter from their iPad to a nearby monitor, letting you savor your choices in ultra-HD.

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Back of House Seasonal Menu Customer Experience Fast Casual 474

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.

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Bar 2023 Back of House Coaching 474

Modern Restaurant Management

JULY 23, 2024

In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.

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Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

SEPTEMBER 22, 2022

The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management. For the restaurant business, the pandemic changed everything, including raising the bar for what consumers expect in terms of choice and convenience.

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Technology Dietary Restrictions Mobile Ordering Point of Sale 450

Modern Restaurant Management

JUNE 8, 2023

” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? . "For ” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? "When cities run out of room, they build up!

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Back of House Food Order Magazine 2022 419

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. The term has somewhat murky origins but has always been tied to the restaurant, bar, and hospitality industry. Table of Contents. What does 86 mean? Where did the term come from?

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Definition BOH FOH Front of House 360

Modern Restaurant Management

APRIL 12, 2023

To learn more about the current state of restaurant investing, Modern Restaurant Management (MRM) magazine spoke with Uday Ahuja, Chief Investment Officer at RSE Ventures, who played a key role in investing and identifying/growing scalable consumer brands restaurant concepts including Momofuku, Milk Bar, Fuku, Bluestone Lane, and Magnolia Bakery.

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Back of House Customer Experience Retail Bar 450

Modern Restaurant Management

MARCH 24, 2023

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. How do you prevent cross-contact in your salad bar? If so, what are they?

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Training Front of House Kitchen Safety Allergens 449

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539

EATER

MARCH 2, 2023

This could be any honky-tonk in Nashville , but the Jimmy Fallon look-alike in the Red Sox hoodie gives it away: Nash Bar, a Nashville-themed bar, is actually in Boston. Nash Bar isn’t the only place “bringin’ a little bit of NashVegas to Boston,” as the Instagram bio puts it. Daniel Maurer Line dancing night at Nash Bar.

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Bar White Paper 2012 Back of House 264

Modern Restaurant Management

AUGUST 25, 2023

The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management. Today’s audio systems can be an all-in-one solution for a restaurant, from paging to front and back of house, to background music.

Design 416

Design Back of House Front of House Customer Experience 416

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.

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Training Kitchen Safety Customer Service Food Safety 195

EATER

FEBRUARY 18, 2025

Im particularly excited to try sunderkala, a type of hand-rolled millet noodles, today a breakfast staple in the Indian state of Uttarakhand; Sadhu crouches by our table, telling us how they were likely brought to India from Tibet, before serving them with a silken broth and Ladakhi gyuma (blood sausages). Naar A dish at Naar.

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Travel Social Media Seasonal Menu Back of House 226

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. It is this understanding that will bring the industry back.

Travel 469

Travel Back of House Customer Service Small Business 469

Modern Restaurant Management

OCTOBER 13, 2020

Robert Rosenberg served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5 billion in sales when he retired 35 years later. The value of a brand.

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Franchise Franchising 2000 Back of House 519

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

Sustainability 331

Sustainability Sourcing Consumer Goods Seasonal Menu 331

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. For part one, click here.

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2023 Loyalty Program Mobile Ordering Customer Experience 493

EATER

MAY 3, 2021

When she came back, she noticed a shift in the way her employers treated her. “I I came back to be given the silent treatment from the owner,” she told me via email. “He But the pay couldn’t compare to what she was making before, so now, she’s back. Pedro Fiúza/NurPhoto via Getty Images.

Back of House 363

Back of House Cash Management Kitchen Safety Insurance 363

Modern Restaurant Management

APRIL 14, 2020

Choose items that best serve your operation and are commonly desired grocery items. For every customer that orders via takeout or delivery, give them a voucher or offer a discount for in-house restaurant dining once quarantine guidelines lift. Prepare to welcome them back. Communicate. Booze it up. Incentivize. Toilet Paper.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

7 Shifts

APRIL 13, 2021

It’s a family-owned business, combining more than 60 years of entrepreneurial experience to serve its city. Since opening, Canyons has served over a million fresh burgers, salads, shakes, and more to families, youth sports teams, church groups, dating couples, and corporate events. They're almost spot-on…” says Crumpton.

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Front of House Point of Sale Back of House Franchise 370