Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. I remember how the book moved me. Its not too much to ask, too much to expect, too much to dream of.

Back of House 366

Back of House Travel Government Education 366

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Outside of off-premise options, contactless technologies can keep customers safe as they return to dine-in at restaurants. Let’s come back to Henry. Perhaps you’re a large restaurant chain that has locations all over the country? Henry is ready to order some dinner. Guest Management & Waitlist.

Technology 508

Technology Front of House Back of House Point of Sale 508

ChowNow

APRIL 11, 2025

Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? Tablets are everywhere in restaurants these days, and with good reason. But heres the thing: just handing your employees a tablet and hoping for the best doesnt work.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

OCTOBER 7, 2021

As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. Fast forward a year later and the economy is recovering, albeit at a slow pace.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

ChowNow

FEBRUARY 12, 2025

Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

SEPTEMBER 14, 2022

We hope you enjoy your dining experience with us. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. To get a receipt for your order, reply with Hi. What are AI and ML? Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. Even if it’s only 20 minutes – make this a priority.

Technology 414

Technology Front of House Social Media Back of House 414

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

EATER

AUGUST 10, 2022

Somewhere between “Dora the Explorer” and “No Reservations,” Sarah Thomas’s book series “Kalamata’s Kitchen” introduces kids to global cultures through food In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Sarah Thomas, author of Kalamata’s Kitchen.

Book 246

Book Food Back of House Food Order 246

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. Are your regulars ordering the same drink and entree every time they come in?

Events 195

Events Seasonal Menu Social Media Customer Experience 195

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. 77% of diners look at a restaurants website before going out to eat or ordering takeout or delivery. By now, customers expect every business to have a website.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

Culinary Cues

MARCH 21, 2022

Attention to detail cannot be turned on and off, so how a cook organizes his or workstation in the restaurant is how he or she will organize their home kitchen, their clothes, books, records, and food supplies. In the dining room, the same attention to organization must be prevalent. It becomes natural – how he or she lives.

Front of House 434

Front of House Back of House Point of Sale Food Order 434

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

7 Shifts

OCTOBER 1, 2024

60% of guests who have a positive experience are likely to dine at a restaurant more frequently. Knowing these customer experience factors can help you create a positive and welcoming environment that will keep guests coming back for more. Moreover, the menu sets expectations for the dining experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

ChowNow

FEBRUARY 21, 2025

Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. The restaurant industry is going mobile, and restaurant apps are at the center of this transformation. For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

Culinary Cues

FEBRUARY 22, 2021

This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations. Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. I know what you are thinking – WHAT!!!! At least the real bad news is out of the way.

2022 460

2022 Food Truck Front of House Point of Sale 460

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

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!

Back of House 419

Back of House Food Order Magazine 2022 419

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 334

Hotels Front of House Fine Dining Back of House 334

Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. My focus will soon be on whether staff members show up as scheduled, will deliveries be on time and what will they short me today, how many reservations on the book, and moving through the day – one plate at a time.

Back of House 423

Back of House Hotels Front of House Book 423

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. Whether it's in the kitchen or a private dining room, keep it the same every time. Things to avoid.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Culinary Cues

JUNE 29, 2024

What would it take for guests to rave about dining in your restaurant? This can be crazy, over-the-top efforts as describe in Guidara’s book, Unreasonable Hospitality (I encourage everyone to read it) or it might be simple, unexpected efforts that set you apart and create lasting memories.

Dine-in 343

Dine-in Customer Experience Back of House Customer Service 343

EATER

SEPTEMBER 29, 2023

Martha Cheng Hy’s Steakhouse was synonymous with Calgary dining in the 1950s, but as Canadian tastes have changed over the decades, a Waikīkī offshoot has become a time capsule of the iconic original It wasn’t long after opening in downtown Calgary in 1955 that Hy’s Steakhouse became synonymous with Alberta food culture. Hy’s Steakhouse.

Back of House 320

Back of House Fine Dining 2011 Dine-in 320

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

2024 493

2024 Fast Casual Food Safety Insurance 493

Modern Restaurant Management

SEPTEMBER 30, 2020

Rewards Network, together with American Airlines AAdvantage Dining and United Airlines MileagePlus Dining, surveyed their members to learn more about what they anticipate their dining habits will look like over the next few months. Some highlights inlcude: Consumers' projected dining out frequency.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

EATER

DECEMBER 21, 2020

But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang’s new memoir grapples with the white-hot fury that defined most of his career. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.

Front of House 364

Front of House Back of House Book 2008 364

EATER

FEBRUARY 14, 2025

If weeknights are for riffing, Sunday nights are our time to go by the book, giving us a chance to test out our ample cookbook collection. We went to restaurants sometimes, we cooked together other times. But date nights happened sporadically, and we didnt call them that, if we called them anything at all.

Back of House 213

Back of House Take-out Specials Reservations 213

EATER

SEPTEMBER 3, 2020

I know, as the pandemic trudges on, that dining out is risky, not just to myself, but to others, too. Were we so wrong to dine out? By June, every state had allowed restaurants to reopen in some capacity, whether that was dining outdoors only, with party limits, or with a capped indoor capacity. PhaiApirom /Shutterstock.

Social Media 315

Social Media Back of House Outdoor Dine-in 315

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. It’s a necessity for building a modern and future-proof restaurant. That’s where a cloud-based inventory management system comes in. Partender 3.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Modern Restaurant Management

JULY 30, 2021

Furthermore, a recent study by SaverLife sponsored by the FINRA Foundation found that savings balances above just $250 are correlated with increased housing security, ability to pay utility bills, and avoiding high-cost borrowing. “We are very excited about our partnership with SaverLife. .

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Why not briefly fill rooms by offering an exclusive evening of private pandemic dining?

Hotels 344

Hotels Fine Dining Dine-in Front of House 344

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

EATER

DECEMBER 13, 2021

But a lot has changed, even as it’s now possible to dine out as we might have previously: There’s more planning required, both within your dining party and to secure the reservation; there are more options for where, exactly, to sit in — or outside of — the restaurant; QR code menus aren’t just at chains anymore.

Outdoor 304

Outdoor Reservations Front of House Dine-in 304

EATER

SEPTEMBER 9, 2024

Between now and December, cookbook publishers will churn out some 100 new titles in service of promoting better living through eating. Turn on your stoves!” they seem to shout. Haul out those baking pans! Prepare to spend many hours contemplating the abyss of your Dutch oven!”

2024 352

2024 Book Influencer Take-out 352