Modern Restaurant Management

MARCH 31, 2022

After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Touchscreens, kiosk ordering, facial recognition, and AI technology will become the norm.

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. Some operators are willing to have you work today, get paid tomorrow in order to get people in place to handle their minimum requirements. ” Gagnon noted short-term solutions including sign-on bonuses and quick pay options.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Carbon emissions labeling helps inform our impact on planetary health.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

MAY 23, 2023

Consumers ordering deliveries still want to make sure it feels like they are treating themselves. Of course, customers expect restaurants to prioritize hygiene and safety protocols – and rightly so – but they also want to be provided with a modern and efficient ordering process, alongside high-quality food and top dollar service.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419

Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. It was definitely a learning experience for myself and the rest of the team as we banded together to turn this hectic situation into a positive one. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service.

Back of House 474

Back of House Front of House Communication FOH 474

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. Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

MARCH 6, 2020

Online ordering, curbside to-go, self-ordering kiosks, and third-party delivery services dominated the restaurant landscape; these trends were so predominant that you'd now be hard-pressed to find a restaurant that doesn't offer at least one of these services. Will demand for convenient ordering options continue to grow?

2020 515

2020 Coaching Front of House 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

Modern Restaurant Management

JANUARY 26, 2022

In order to attract more customers, advertise your prix fixe Valentine’s Day menu on social media, flyers, and more. 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. A prix fixe menu also gives off an air of elegance. Throw a party!

Social Media 563

Social Media Seasonal Menu Advertising Events 563

7 Shifts

AUGUST 21, 2024

Watch the video version of these 5 restaurant communication tips In order to build an effective work culture and a productive team, restaurant leaders need to communicate successfully and at scale with their teams at all times. The definitive guide to restaurant staff scheduling. DOWNLOAD THE GUIDE 2.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

ChowNow

JANUARY 23, 2025

Are your regulars ordering the same drink and entree every time they come in? 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.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

AUGUST 24, 2023

This is what allows cooks to stay one step ahead of chaos, if anything is out of order than the system starts to crumble. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order.

Back of House 417

Back of House Front of House Food Order Definition 417

EATER

FEBRUARY 23, 2024

I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme. I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme. Subscribe now. I’m a boring home cook.

Delivery 306

Delivery Ordering Back of House 2024 306

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.” Further Optimize Delivery, Takeout and Curbside Experiences Many QSRs already relieve congested drive-thrus with distinct lines or protocols for call-ahead orders and third-party pickups.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

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 250

Back of House Hotels Consumer Goods Food Order 250

Modern Restaurant Management

MAY 20, 2020

The requirement for restaurants to spend PPP loan proceeds in order for it to be forgiven, during a time when they are closed or operating at limited capacity is at odds with reality. Under the current guidelines, restaurants may find it impossible to take advantage of one of the cornerstones of the PPP program: loan forgiveness.

Employee Relations 482

Employee Relations 2020 Back of House Small Business 482

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. Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020.

Technology 370

Technology Front of House Social Media Back of House 370

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

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

7 Shifts

APRIL 13, 2021

Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed.

Front of House 370

Front of House Point of Sale Back of House Franchise 370

EATER

MAY 3, 2021

When she came back, she noticed a shift in the way her employers treated her. “I I came back to be given the silent treatment from the owner,” she told me via email. “He But the pay couldn’t compare to what she was making before, so now, she’s back. Pedro Fiúza/NurPhoto via Getty Images.

Back of House 363

Back of House Cash Management Kitchen Safety Insurance 363

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. But that was the 90s.

Social Media 370

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

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. For a few, at some point that changes.

Fine Dining 422

Fine Dining Food Order Back of House Uniforms 422

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 196

Back of House Take-out Specials Reservations 196

EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. A bench that used to provide seating for four people now serves as a barrier between the six-foot square of masking tape on the floor — the designated ordering zone — and the bar and kitchen. But despite of all of this, Peaches Hot House is busier than ever.

Front of House 264

Front of House Back of House Point of Sale Fast Casual 264

Culinary Cues

NOVEMBER 22, 2022

Soul is the definition of you and the pursuit of this will always be our most important goal in life. Does that story take people back in time and allow them to think about the impact the place, building, people, and food had on who they are today? Is this poetic nonsense or is there truth in this idea of soul?

Back of House 414

Back of House Transportation Café Food Order 414

Modern Restaurant Management

NOVEMBER 13, 2023

99 cents, and are added to orders that exceed a minimum cost. By instituting these fees, point-of-sale companies are undermining restaurant profits every time a customer places an online order. By instituting these fees, point-of-sale companies are undermining restaurant profits every time a customer places an online order.

Point of Sale 309

Point of Sale Back of House POS Customer Service 309

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 402

2022 Food Truck Point of Sale Front of House 402

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 368

Technology Social Media Back of House Front of House 368

EATER

JUNE 16, 2020

For craft brewers, that number was much higher, nearly 40 percent , and they especially relied on in-house taprooms and brewpubs. We just ordered a million different kinds of boxes to find the best one. March was kind of a bloodbath, financially speaking,” says Josh Stylman, co-founder of Threes Brewing in Brooklyn. “If

Brewery 334

Brewery Back of House Retail Mobile Ordering 334

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

SEPTEMBER 11, 2024

We are ordering less when we do. 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? We are eating out less often.

Pricing 363

Pricing Back of House Food Order Food Supply 363

7 Shifts

MARCH 11, 2020

Read on to discover common restaurant opening expenses you will definitely encounter, and unexpected restaurant opening costs that you may encounter on your journey to restaurateurship. Furniture & Equipment Restaurant equipment can set you back between $100,000 and $300,000. You’ll need roughly 10% down on your space.

License 354

License Cash Management Inventory Food Supply 354

EATER

FEBRUARY 11, 2021

But if the world of wine seems baffling (and it definitely can be), Champagne, with its high price tag and even higher expectations, is pure, unfiltered intimidation. This is different from wines produced by Champagne houses — think Veuve Clicquot or Pol Roger — which typically (but not always!) But not all Champagne is this way.

Back of House 334

Back of House Consumer Goods 2005 Reference 334

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

Modern Restaurant Management

NOVEMBER 6, 2019

" The Definition of "Restaurant" Will Change as Cff-Premises Continues to Drive Industry Growth. In order to remain competitive, restaurants will need to adapt to evolving dietary restrictions and consumer preferences. trillion by 2030. employment is projected to increase at an annual rate of 0.5% during the next decade.

2030 385

2030 Dietary Restrictions Recruiting 2018 385

EATER

JANUARY 21, 2021

With the subscription plan, managed in-house, Gado Gado’s most devoted customers could get that experience on a weekly basis and reserve the number and serving size of meals that suited their households. Mariah Pisha-Duffly was exhausted with the state of the restaurant industry.

Seasonal Menu 317

Seasonal Menu Online Ordering Point of Sale Back of House 317