Modern Restaurant Management

MARCH 20, 2020

With every online order, millions of customers are entrusting restaurant owner/operators with their most essential information. While beneficial in many ways, housing mass amounts of data leaves restaurants wide open to potential breaches — and hackers aren’t always the culprit.

Online Ordering 540

Online Ordering Email Marketing Website Management Franchise 540

Modern Restaurant Management

JANUARY 26, 2022

In fact, before COVID in 2016, both single people and couples spent a total of 35 million dollars on Valentine’s day experiences. A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. Create a Prix Fixe Menu.

Social Media 563

Social Media Seasonal Menu Advertising Events 563

EATER

JANUARY 30, 2025

Whitney recommends pairing the dip with crispy wontons, though in my experience, its also good with tortilla chips as long as theyre sturdy. Not just dip as an appetizer to the main course, or dip as an afterthought left to languish beside the charcuterie board, but dip as the star of the show. The recipe lives on her Instagram.

Back of House 275

Back of House Definition Take-out Entertainment 275

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

MAY 23, 2023

Globally, restaurants saw a notable shift in customer expectations and behavior during this time. As a result, restaurants had to quickly adapt by offering takeout and delivery options to cater to their customers' changing needs. But with the growth in off-premise dining comes extra pressure for businesses.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419

Modern Restaurant Management

MARCH 6, 2020

Are drive-ins back? Definitely not.) 2019 was the year of customer convenience, and 2020 will be the year of customer satisfaction. 2019 was the year of convenience in the restaurant business. So what new trends will 2020 bring? So what new trends will 2020 bring? Probably not.) A More Dedicated Workforce.

2020 515

2020 Coaching Front of House Customer Service 515

Modern Restaurant Management

JUNE 30, 2023

One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.” ” Simple concept yet much harder to pull off for today’s restaurants struggling to harmonize in-store, drive-thru, delivery and curbside experiences for both customers and employees.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

SEPTEMBER 17, 2020

Successful restaurants do not sell food: they tell a story, offer experience and appeal to emotions. Invite Diners Back into Your Kitchen. Both those who already know and love your dishes and those who cannot visit your location will be thrilled to be able to bring your experience into their home. Teach Professional Skills.

Marketing 508

Marketing Social Media Food Supply Back of House 508

Modern Restaurant Management

APRIL 29, 2021

“Wages across the country are definitely up for the industry, in virtually every location. Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. Customers can order and pay without speaking to a human and a runner delivers the food.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

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

7 Shifts

AUGUST 21, 2024

When restaurant staff work well together, they are able to create a better customer experience, which is better for your bottom line. The definitive guide to restaurant staff scheduling. For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Modern Restaurant Management

FEBRUARY 5, 2020

Traditional discounting and promotions can help combat season-specific shortfalls, but in our experience at Carl Marks Advisors, it’s critical that these restaurants address the wider industry challenges by making a definitive choice about the specific tactics used to target the type of customer they wish to attract: favorite or frequent.

Customer Experience 375

Customer Experience Casual Customer Service Advertising 375

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. I know what you are thinking – WHAT!!!!

2022 408

2022 Food Truck Point of Sale Front of House 408

Modern Restaurant Management

MAY 20, 2020

The biggest challenges restaurant owners believe they are facing in reopening are: Slow return of customers (41 percent), Cash to pay vendors (35 percent), Rehiring staff (16 percent), Retraining staff (three percent), and Health Inspections (two percent) ( James Beard Foundation ). Covered Period. Reductions in Average Full-Time Equivalency.

Employee Relations 482

Employee Relations 2020 Back of House Small Business 482

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. If one guest is a big fan of martinis, having the data to let anyone on staff know can make for a special experience. But that was the 90s.

Social Media 370

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

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. Customers are demanding online and mobile ordering, and modern restaurant tech makes it more accessible for every restaurateur. Third-party delivery.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

AUGUST 19, 2020

EST. Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Culinary Cues

MAY 21, 2023

In fact, the term “social media” is a misuse of the intended definition. So, the definition of family, friends, team, and belongingness may no longer apply. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 374

Technology Social Media Back of House Front of House 374

EATER

SEPTEMBER 29, 2023

In the decades that have followed, places like Alloy (decorative cherry blossoms, pink walls), Model Milk (airy, multilevel dining areas), and Sukiyaki House (sushi counter displaying seafood flown in from Japan) — which offer experiences devoid of steak and ornate dark wood — have continued to change what diners expect of fine dining.

Back of House 320

Back of House Fine Dining 2011 Dine-in 320

7 Shifts

DECEMBER 2, 2022

The team you put together and the experience you provide to your guests has to be top—notch. 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

Modern Restaurant Management

DECEMBER 19, 2023

Building these relationships with customers is key to attracting new guests and fostering long-term brand loyalty across locations. Solutions that specifically targeted the guest experience, from ordering to payment to on- and offline interaction, took priority. Here are some of their insights.

2023 294

2023 Front of House Customer Experience Customer Service 294

Modern Restaurant Management

NOVEMBER 13, 2023

Meanwhile, restaurant owners and operators grapple with an influx of customer confusion, loss of trust in their business and missed sales. By instituting these fees, point-of-sale companies are undermining restaurant profits every time a customer places an online order. 99-cent fee is enough to deter many customers.

Point of Sale 309

Point of Sale Back of House POS Customer Service 309

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Was it worth it? This isn’t a problem of one city or class or demographic.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Modern Restaurant Management

AUGUST 2, 2021

With the Eviction Moratorium coming to an end on July 31st, worries are escalating about the small business owners who still can’t cover monthly rent payments and/or have back rent to pay. Rent Struggle Is Real. 35 percent of ALL small businesses in the U.S. 35 percent of ALL small businesses in the U.S. TableSafe, Inc.,

2021 450

2021 Point of Sale Equipment 2019 450

EATER

JANUARY 21, 2021

Gado Gado’s Sunday Supper Series is based on a series of “one-off takeout meals” the restaurant had experimented with over the previous months. “We We had a lot of success with meals that weren’t really beholden to a menu,” she says, noting that both the chefs and the customers seemed to enjoy trying something new. “We

Seasonal Menu 315

Seasonal Menu Online Ordering Point of Sale Back of House 315

EATER

JUNE 16, 2020

Competition is fierce for cans, labels, and customers as breweries rush to package their beer for home drinking It’s been a rough couple of months for craft beer. Operations that remained open the last few months found new ways to serve customers; others are now reopening alongside bars in some states. We never did this before.

Brewery 333

Brewery Back of House Retail Mobile Ordering 333

Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. This year we learned that guests are still seeking that experience even if it needs to move outside of the traditional indoor restaurant setting. Anita Adams, CEO of Black Bear Diner. Shasta, California.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

7 Shifts

JUNE 8, 2020

As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. From staff to customers to suppliers, I was able to foster so many relationships on a daily basis.” Rachel: “The people!

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Modern Restaurant Management

MARCH 11, 2020

US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. US Foods to Acquire Smart Foodservice. US Foods to Acquire Smart Foodservice. NYSE: APO) (the “Apollo Funds”) for $970 million in cash.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

AUGUST 14, 2020

“We have a guiding principle to do both well and good, and I believe one of the reasons our brand is able to remain successful during these challenging times is by giving back to the communities we serve,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

Modern Restaurant Management

FEBRUARY 10, 2020

Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it. Qdoba Mexican Eats’ nation-wide Impossible Foods launch in 2019 made it a standout, with the restaurant chain allowing customers to add Impossible Foods’ plant-based meat to any of its core dishes.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

SEPTEMBER 10, 2021

Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.

Franchising 471

Franchising Franchise Food Fast Casual 471

Modern Restaurant Management

DECEMBER 31, 2019

We believe we will continue to see improvements in business models and technology that will advance the delivery experience for target audiences including logistics, restaurants and especially the consumer. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Ghost Kitchens.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

JANUARY 28, 2021

With a maximum of six guests per room and a 90-minute time limit, the experience seemed to Tamez to be a way to enjoy all the perks of indoor dining (like warmth, for one) with the safety of eating at home. Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.

Hotels 344

Hotels Fine Dining Dine-in Front of House 344

7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. This comes with two huge advantages: high margins and owned customer data. Yet it's better for your bottom line when you don't have to kick a percentage back to a vendor. Owning your customer and delivery data is invaluable.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341