Modern Restaurant Management

JANUARY 26, 2022

On the flip side, if you run an upscale restaurant, offering a prix fixe menu is a great way to attract customers who usually wouldn’t dine with you. Not only will offering these kits increase your revenue and expand your reach, but they’ll also be easier to prepare than in-house meals. Host a Party or Event. Throw a party!

Social Media 563

Social Media Seasonal Menu Advertising Events 563

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

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

Modern Restaurant Management

MAY 23, 2023

But with the growth in off-premise dining comes extra pressure for businesses. As a result of the change in dining habits, consumer expectations have actually increased post-COVID, and for each and every restaurant that wants to survive, it is crucial that those expectations are not just met, but exceeded.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419

Modern Restaurant Management

JUNE 26, 2024

High-definition digital menu displays are a must, allowing you to showcase mouth-watering images of your offerings and update content in real time. Customers definitely don't want to see long lines and excessive wait times in the drive-thru lane. The popularity of drive-thru continues as sales are up 30 percent since 2019.

Seating 437

Seating Mobile Ordering Point of Sale Customer Experience 437

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 457

2022 Food Truck Point of Sale Front of House 457

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

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Culinary Cues

NOVEMBER 25, 2019

They provide work for new entrants into the job market, they offer an immediacy that opens the door to everyone, they fulfill a definitive need in the marketplace, and they can provide an important step in building work ethic and a resume. For a few, at some point that changes. When almost all of your friends are also cooks.

Fine Dining 471

Fine Dining Food Order Back of House Uniforms 471

Modern Restaurant Management

MAY 20, 2020

Under the current guidelines, restaurants may find it impossible to take advantage of one of the cornerstones of the PPP program: loan forgiveness. The restaurant industry has been hit particularly hard by COVID-19. Inability to utilize PPP loan funds to pay overhead costs in excess of certain thresholds. Covered Period.

Employee Relations 482

Employee Relations 2020 Back of House Small Business 482

Culinary Cues

MAY 21, 2023

In fact, the term “social media” is a misuse of the intended definition. I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known.

Technology 408

Technology Social Media Back of House Front of House 408

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 315

Back of House Fine Dining 2011 Dine-in 315

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

Culinary Cues

DECEMBER 5, 2023

In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. Patience, knowing that you probably don’t know what you don’t know, and fall back on perfecting what you do know first, and realize that when you are ready, you will be ready. You want more!

Kitchen Safety 439

Kitchen Safety Food Safety Back of House Front of House 439

Modern Restaurant Management

FEBRUARY 5, 2020

Casual dining establishments must choose an identity to keep traffic flowing. 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.

Customer Experience 375

Customer Experience Casual Customer Service Advertising 375

EATER

FEBRUARY 26, 2025

More than that, both present philosophies around preparing food, feeding ourselves, and feeding each other that go to the heart of what makes a house a home. A last-minute bottle of wine feels boring compared to a pickle crock, pasta-water-scented candle, or whole ham leg Housewarming gifts are tricky.

Back of House 235

Back of House Hotels Consumer Goods Food Order 235

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

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.” Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

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

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 343

Hotels Fine Dining Dine-in Front of House 343

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

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. Transaction Volume Increase.

2021 450

2021 Point of Sale Equipment 2019 450

EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. Today the seatless bar has a few menus strewn across it, the whiteboard reads “takeout and delivery,” and the furniture is stacked to one side of the dining room. But despite of all of this, Peaches Hot House is busier than ever. 15 gallons of cocktails. 180 ramekins of aioli.

Front of House 260

Front of House Back of House Point of Sale Fast Casual 260

EATER

JULY 14, 2022

When they discover the cash, Carmy immediately closes the original beloved-yet-flawed-restaurant, which is funny to me, and rebrands as something closer to his dream dining establishment. How did the tomato sauce get splattered all the way onto the back wall ceiling? I asked the same question.” His response: “Not to my knowledge.”

White Paper 297

White Paper Cash Management Back of House Insurance 297

EATER

FEBRUARY 14, 2025

Its definitely way better here to cook our meal than go find something to eat well spend less and well have leftovers. Lille Allen We asked couples across the country about budgets, date nights in, and what makes a restaurant really worth it In the first seven years of our relationship, my husband and I never codified date night.

Back of House 189

Back of House Take-out Specials Reservations 189

Modern Restaurant Management

NOVEMBER 6, 2019

" The Definition of "Restaurant" Will Change as Cff-Premises Continues to Drive Industry Growth. As off-premises traffic and sales continue to accelerate, consumers will place a heightened importance on experiential dining for on-premises occasions. trillion by 2030. during the next decade. between 2018 and 2030. "The

2030 385

2030 Dietary Restrictions Recruiting 2018 385

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? Lately, the calculus is becoming more complicated. Every check is a shock.

Pricing 363

Pricing Back of House Food Order Food Supply 363

7 Shifts

DECEMBER 2, 2022

They are mainstays in the dining culture, and millions of people around the world recognize them. Of course, tasty food, a specific dining experience, and real estate locations all have a part to play. Table of Contents. Why your restaurant name matters. 103 Restaurant Name Ideas. Other resources for starting a restaurant.

Social Media 390

Social Media Customer Experience Food Truck Back of House 390

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 310

Social Media Back of House Outdoor Dine-in 310

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

EATER

JANUARY 21, 2021

This time patios were included in the shutdown, meaning establishments around the city were staring at freshly weatherized outdoor seating areas they couldn’t use, spaces that had been lifelines to their businesses while indoor dining rooms remained closed. For restaurants, takeout meal subscriptions offer mercifully predictable income.

Seasonal Menu 310

Seasonal Menu Online Ordering Point of Sale Back of House 310

EATER

OCTOBER 11, 2023

Because when dining out is also your night out, the food is just the start. The dining room and in-the-round bar are forever dark, and what light there is shines only on graffiti-stained walls and deeply carved wooden tables set below ramshackle roofs. But here in the U.S., I mean, yeah, sure, but what’s the fun in that?

Fine Dining 327

Fine Dining Back of House Dine-in Bar 327

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. Virtual Barbecue Pit.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

DECEMBER 19, 2023

This past year has shown us the invaluable difference that a warm and welcoming dining experience can make for customers, who are increasingly choosing establishments that go the extra mile in offering hospitality. Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry.

2023 294

2023 Front of House Customer Experience Customer Service 294

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. And as businesses began to slowly reopen after partial spring shutdowns, restaurants returned at reduced capacities with required social distancing between groups and, in some cases, limits to dining indoors.

Outdoor 364

Outdoor Seating Small Business Customer Service 364

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

Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. 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. Here are their responses.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450