Modern Restaurant Management

DECEMBER 17, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. At the same time, it can result in consumers creating more waste if they order more than they can eat.

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2025 Loyalty Program Customer Experience Online Ordering 419

EATER

MARCH 14, 2025

After a calamitous year of intermittent closures due to the COVID-19 pandemic, many local governments were beginning to loosen indoor dining restrictions. After a calamitous year of intermittent closures due to the COVID-19 pandemic, many local governments were beginning to loosen indoor dining restrictions.

Marketing 297

Marketing Recruiting Hiring Back of House 297

Modern Restaurant Management

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Today, independent restaurants can and should tap into those same tools–without the massive corporate budget.

Technology 221

Technology Front of House Customer Service Back of House 221

EATER

DECEMBER 4, 2024

In both fine dining establishments and cafes, filtered, sparkling water is increasingly part of the included hospitality experience, not an upsell. In an already pricey dining setting, the chef didn’t want to create an atmosphere of exclusion. I shouldn’t have been surprised. And that’s how it should be.

Fine Dining 330

Fine Dining Customer Experience Compost Recycling 330

Modern Restaurant Management

JUNE 23, 2020

As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact. And this will take some time. Focus on the Endpoint.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

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2024 Mobile Ordering Front of House Fast Casual 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

EATER

MARCH 12, 2025

Masked chefs make pizza in a restaurant kitchen in 2022. Jeffrey Greenberg/Universal Images Group via Getty Images Five years after the onset of the COVID pandemic, normalcy is increasingly a fragile concept After seven years of running a pop-up, Jarrett Stieber was finally ready to open his restaurant, Little Bear , in Atlanta. But it didnt!

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2025 Back of House Front of House Kitchen Safety 238

Modern Restaurant Management

MAY 18, 2020

: MRM Restaurant Survival Guide Updates , COVID-19 Resources for Restaurants , PPP Part Two and More News Restaurants Need to Know Now and Restaurant Reopening Resources. The form and instructions inform borrowers how to apply for forgiveness of their PPP loans, consistent with the Coronavirus Aid, Relief, and Economic Security Act (CARES Act).

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MARCH 2, 2020

When done correctly, dark kitchens allow for more food output without the potential of delivery services interrupting dine-in patron’s meals or delayed delivery times. The revolution of delivery services is making a substantial impact on the restaurant industry.

Supplies 543

Supplies Delivery Food Supply Back of House 543

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.

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Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

DECEMBER 17, 2020

Heading into the winter months, restaurants will be challenged even further as the revenue streams that have been keeping them afloat during the summer and fall such as outdoor dining and patio seating will see fewer customers with inclement weather and colder temperatures.

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Back of House Outdoor Healthcare Government 539

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. And according to Technomic, Inc.,

Front of House 576

Front of House Loyalty Program Back of House Training 576

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 366

Food Front of House Point of Sale Back of House 366

ChowNow

MARCH 21, 2025

On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years. Key customer factors that influence dining preferences, from demographics to behavior.

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Marketing Social Media Email Marketing Loyalty Program 195

EATER

FEBRUARY 18, 2025

hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Travel around and youll be rewarded. Whats the food in Sri Lanka like?

Hotels 292

Hotels Seasonal Menu Back of House Small Business 292

7 Shifts

NOVEMBER 25, 2024

There will *always *be something your staff can do to enhance a patron’s dining experience. As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. However, productivity is more easily trained than managed.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

OCTOBER 23, 2024

Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. . That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

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. Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

ChowNow

MARCH 28, 2025

Whether its through AI-powered chatbots that handle customer inquiries or advanced analytics that help you understand dining trends, AI is becoming an indispensable tool for modern restaurants. More than you think. AI isnt about replacing peopleits about making everyday tasks faster, smarter, and easier to manage.

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Front of House Back of House Online Ordering Email Marketing 195

EATER

OCTOBER 21, 2024

Restaurants hoping to make a positive impact on the climate face an enduring challenge: selling their ambitious goals to diners simply looking to have a good time This story was produced in partnership with Civil Eats. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating. Congratulations.

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Sustainability Sourcing Consumer Goods Seasonal Menu 330

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. Demand for Dining Out Isn’t Going Anywhere. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

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Front of House Back of House Online Ordering Food Order 528

Modern Restaurant Management

NOVEMBER 19, 2020

The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions. The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions. Are certain tables too close together?

Outdoor 558

Outdoor Technology Dine-in Delivery 558

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

DECEMBER 22, 2021

As people begin heading back out, they want to be able to interact with each other and not be distracted by unnecessary entertainment gimmicks. The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. It takes a memorable aesthetic that will pull customers in and keep them returning.

Design 531

Design 2022 Front of House Back of House 531

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. With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 471

2023 Front of House Back of House 2022 471

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. He also hopes to open his own someday. But its a blessing.

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Social Media Small Business Front of House Point of Sale 262

Modern Restaurant Management

MARCH 10, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. About a Restaurant Management Platform.

Management 473

Management Management BOH Front of House 473

Modern Restaurant Management

JULY 13, 2020

While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. The restaurant industry is no exception.

Consumer Goods 539

Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

JULY 8, 2020

We were greeted by the manager of the restaurant and shared with him the concept of contactless dining, an experience where dine-in guests can view menus, order, and pay directly from their mobile phones. Practically all restaurants are working to provide a contactless dining experience to mitigate risks when reopening.

Hospitality 520

Hospitality Technology Mobile Ordering Food Safety 520

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. Think Beyond Your Four Walls.

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2021 Marketing Food Safety Back of House 563

Modern Restaurant Management

DECEMBER 28, 2020

Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. People have so many options when it comes to dining out so we need to go above and beyond.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

ChowNow

FEBRUARY 28, 2025

Youre delivering a great dining experience, yet foot traffic remains inconsistent, online engagement is low, and new customers arent coming in as often as youd like. Are you doing all the right thingsserving amazing food, delivering top-notch service, crafting perfectly balanced drinksbut the tables still arent filling up like they should?

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2025 Email Marketing Social Media Loyalty Program 195

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Outside of off-premise options, contactless technologies can keep customers safe as they return to dine-in at restaurants. Let’s come back to Henry. Perhaps you’re a large restaurant chain that has locations all over the country? Henry is ready to order some dinner. Guest Management & Waitlist.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The past year has created many challenges for the restaurant industry. But not in the way you might think.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Modern Restaurant Management

MARCH 25, 2021

Restaurant owners understand the need for adopting digital payment options that promote contactless—or touchless—methods of payment, especially restaurants in regions with more restrictive protocols for in-person dining. Is there any resistance to contactless now? How do you see contactless payments evolving? Ellen Linardi.

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Mobile Ordering Online Ordering Small Business Customer Experience 614