Modern Restaurant Management

APRIL 3, 2025

When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. Staff can do this at the start or end of a shift.

Equipment 309

Equipment Food Back of House Food Order 309

Modern Restaurant Management

MARCH 7, 2025

Tipping expectations have skyrocketed, and consumers are pushing back. Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. It’s important to note that clear communication is essential. Smarter Tipping Strategies 1. Timing is key.

Tip Distribution 251

Tip Distribution Front of House Customer Service Back of House 251

Modern Restaurant Management

JULY 29, 2020

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. Communicate Standards and Keep Everyone in the Loop.

Front of House 539

Front of House Management Management Franchise 539

7 Shifts

JULY 16, 2020

Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. But the question remains— with a staff that changes size and personnel by the shift, what is the best way to set, communicate, and enforce restaurant task management to your staff?

Communication 284

Communication Management Management Front of House 284

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 413

Food Front of House Point of Sale Back of House 413

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

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. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

JUNE 22, 2021

As restaurants open back up, operators are ready to hire, and in some cases, rehire, employees – but many are finding it difficult to find candidates willing to return to work, and the search for good talent is tougher than expected. Communicate Safe Work Environments. Back-of-house staff will always appeal to that workforce.

Back of House 517

Back of House Communication Hiring Magazine 517

Modern Restaurant Management

MARCH 12, 2021

Giving workers mobile communication tools increases retention in several ways: Empowers workers by giving them access to real-time communication to help them perform their jobs better. Gives front-of-house teams the resources to provide better customer service. ” Digital Communication Can Increase Customer Loyalty.

Mobile Ordering 493

Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

JUNE 8, 2020

Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Though a handful of U.S. However, it won’t be business as usual. Employee well-being.

FOH 507

FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

DECEMBER 30, 2020

While there is no single answer as to how best to do so, if we look back at the pandemic’s impact thus far, it’s clear that the ability to effectively pivot offerings and communicate with your customers is critical to a restaurant’s survival. Be Transparent About Safety. Be Transparent About Safety.

2021 563

2021 Marketing Food Safety Back of House 563

Modern Restaurant Management

SEPTEMBER 29, 2020

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. Next, posting a paper-based schedule in one communal spot (like a breakroom) forces employees to come into the workplace to see when they’re going to work.

Back of House 492

Back of House Front of House Communication Healthcare 492

7 Shifts

NOVEMBER 25, 2024

This may seem obvious, but keeping an open communication channel between management and staff is a great way to reinforce the importance of an active staff. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Inventory stock changed significantly.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 31, 2022

The personalization of drive-thrus began internally across many brands a few years back. To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Every minute! David Vance.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Let’s come back to Henry. As Henry’s reservation date approaches, your restaurant needs a robust piece of technology that allows you to communicate with Henry and Henry to communicate with you if he needs to modify his reservation. Henry is ready to order some dinner. Contactless Technology.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 558

Technology Front of House Back of House Online Ordering 558

Harbor Touch

MARCH 2, 2025

Thats what smart communication tools bring to the table. Thats what smart communication tools bring to the table. Smart communication tools step in to lighten the load. Theyre not just about automation; theyre about connecting the dotsfront of house, back of house, and the folks enjoying your food.

Communication 78

Communication Operations Back of House Inventory 78

EATER

OCTOBER 21, 2024

This puts restaurateurs in a precarious position of having to communicate choices and challenges without sullying the fun of eating out. The numbers come from the 2022 environmental, social, and governance (ESG) report of the vegan brand Beyond Meat , from which PLNT Burger gets its patties. These numbers are largely hypothetical.

Sustainability 329

Sustainability Sourcing Consumer Goods Seasonal Menu 329

Modern Restaurant Management

MARCH 11, 2025

Restaurant employees had to pivot and consider looking at other industries for employment, so when restaurants opened back up, some of those employees didn’t return to the restaurant industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" Each chef de partie has a role, a station, a purpose.

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MAY 24, 2022

Communicate. It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. The COVID-19 pandemic didn’t only change how we work – it changed what we want in a work environment. A little thank you goes a long way.

Front of House 520

Front of House Seminar Back of House Social Media 520

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MAY 8, 2020

Communications. As the coronavirus has taught us, a robust communications network is critical to ensuring that everyone is kept aware of changes. For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. Restaurant Logistics. But more on that later.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. Continue to clearly communicate your plan of action to both customers and employees. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

OCTOBER 14, 2022

Communicate Clearly. For this to happen, there needs to clear, consistent communication between various parties. While it’s likely that your restaurant’s kitchen staff is adequately trained in creating allergen-friendly dishes, it still helps to ensure that all communication is as clear as possible. Back of House.

Allergens 474

Allergens Kitchen Safety Front of House Food Safety 474

Goliath Consulting

OCTOBER 16, 2024

A well-integrated system can manage both in-house and online orders from one platform, reducing the risk of mistakes and ensuring a smooth flow during busy times. Unified Communication Channels: Effective communication between staff and customers is vital. It processes orders and payments while tracking sales data.

Operations 150

Operations Loyalty Program Front of House Online Ordering 150

Modern Restaurant Management

DECEMBER 18, 2023

It’s the perfect time to look back on a few things we learned in 2023 – based on recent survey data from our restaurant partners – as well as what we predict for the industry in 2024. A new year brings new beginnings and opportunities for transformation in the restaurant industry.

2024 506

2024 2023 Back of House 2022 506

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 558

Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. Chef Patel. Chef Jair Solis – The Restaurant at the Norton. Chef Solis.

Back of House 474

Back of House Front of House Communication FOH 474

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. For instance, a restaurant with a smaller footprint may not need a paging or staff communication system, but it will always need background music.

Design 416

Design Back of House Front of House Customer Experience 416

Modern Restaurant Management

MARCH 17, 2025

In our experience, this is especially helpful with coleslaw, as a foodservice operator can control consistency of the menu item, reduce preparation time, and streamline back-of-house training. This makes business tight causing a hard look at any extra costs. There are many areas where we have seen food service operators benefit!

Food Supply 221

Food Supply Customer Service Back of House Small Business 221

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. Communication. As a leader, you can’t be everywhere at once.

Communication 508

Communication Leadership Food Supply Back of House 508

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. ” Mix more drinks or turn more tables?

Bar 449

Bar Operations Back of House Front of House 449