ChowNow

JANUARY 23, 2025

Does the energy feel flat, and the customers look bored. Get some fresh customers through the door and start the neighborhood talking about whats happening in your restaurant again. You need ideas that will wow new customers and get the regulars excited to come back in.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

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. Things like customized tags and cost reporting can create detailed, valuable forecasts.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

MARCH 31, 2022

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. Down the line, menus will become practically customized to the individual consumer. Every minute! David Vance.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

APRIL 29, 2021

“Wages across the country are definitely up for the industry, in virtually every location. This has overarching impact on the ability of full service, most drastically affected by the pandemic to ever recover.” Robotics are being tested at every single position in the restaurant from cooks to table service.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

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 457

2022 Food Truck Front of House Point of Sale 457

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

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

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

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

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

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. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Partender 3.

Social Media 370

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

Modern Restaurant Management

JANUARY 31, 2020

voted Republican in 2016 – North Dakota, South Dakota, Wyoming, and Alaska – with services sectors and several food-related economic growth trended blue — Washington D.C., Yelponomics. Yelp released its first-ever annual Yelp Economic Average? YEA) report, a benchmark of local economic strength in the U.S. calculated?

2020 480

2020 Loyalty Program 2019 Point of Sale 480

Modern Restaurant Management

FEBRUARY 5, 2020

Pressures from minimum wages, ever-increasing price competition, traffic declines, new and evolving consumer behavior have created immense challenges for the restaurant industry, most pointedly in casual and dining quick service segments. How a restaurant classifies its customers impacts promotions, marketing and advertising.

Customer Experience 375

Customer Experience Casual Customer Service Advertising 375

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. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. SkiptheDishes.

Technology 370

Technology Front of House Social Media Back of House 370

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

Goliath Consulting

APRIL 28, 2020

Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers. However, the main issue with these third-party services have been their exorbitant fees, often ranging from 25 to 30 percent of sales (4).

Delivery 269

Delivery Food Back of House Franchise 269

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

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 408

Technology Social Media Back of House Front of House 408

7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. Native or first-party delivery doesn't rely on a separate service to take and send out orders. This comes with two huge advantages: high margins and owned customer data. Owning your customer and delivery data is invaluable.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

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 330

Brewery Back of House Retail Mobile Ordering 330

Modern Restaurant Management

DECEMBER 19, 2023

This year has shown us that the demand for drive-thru is growing, and continues to meet consumer demands with quick, efficient, and convenient service. Building these relationships with customers is key to attracting new guests and fostering long-term brand loyalty across locations. Here are some of their insights.

2023 294

2023 Front of House Customer Experience Customer Service 294

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 Front of House 363

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

7 Shifts

DECEMBER 2, 2022

There is no question that two keys to success in the restaurant business are excellent food and great service. He makes the cheese by hand daily to deliver delicious food to his customer base. The name can be the reason you are chosen by customers and can be a device of brand loyalty. Table of Contents.

Social Media 390

Social Media Customer Experience Food Truck Back of House 390

Modern Restaurant Management

DECEMBER 21, 2020

With restaurant dining rooms closing unexpectedly and inconsistently from market to market, the industry realized the ability to communicate frequently and rapidly to their customers is critical. The traditional media channels that brands have relied on, such as TV and radio, suddenly weren’t reaching their customers.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

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 315

Back of House Fine Dining 2011 Dine-in 315

EATER

JANUARY 21, 2021

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 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.

Seasonal Menu 310

Seasonal Menu Online Ordering Point of Sale Back of House 310

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

MARCH 3, 2023

" Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal." million by the end of 2023.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

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.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

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

7 Shifts

NOVEMBER 17, 2020

For example, if an employee isn't aware that they need to improve their customer service skills, then an evaluation form can be used to open a discussion about sharpening them. Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated.

Point of Sale 370

Point of Sale Download Communication Reference 370

EATER

JANUARY 28, 2021

For restaurants housed within hotels, with plenty of empty suites to spare, an inevitable union emerged: Why not briefly fill rooms by offering an exclusive evening of private pandemic dining? Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.

Hotels 343

Hotels Fine Dining Dine-in Front of House 343

EATER

OCTOBER 15, 2020

School was about to go back in session and those waking up early found that it was no longer sunny and sweltering at 7 a.m. Still struggling to recoup shutdown losses, businesses now must survive the harsh blow of cold weather It happened around Labor Day weekend, the spiritual end of Midwestern summer.

Outdoor 364

Outdoor Seating Small Business Customer Service 364

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

7 Shifts

JUNE 8, 2020

I started as an employee and then manager of a quick-service restaurant while I was in school. From staff to customers to suppliers, I was able to foster so many relationships on a daily basis.” I worked in a small city and it was nice to meet a lot of the locals and see repeat customers. It was a little bit of everything.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

EATER

APRIL 21, 2022

The Massachusetts restaurant and chef Ruth Wakefield deserve some credit for America’s favorite cookie, but certainly not all of it Ruth Wakefield was a highly accomplished person: a college-educated dietician, teacher, chef, and the founder and operator of Toll House Inn, one of New England’s most famous restaurants.

Back of House 260

Back of House Point of Sale Employee Relations Take-out 260