EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating. Congratulations.

Sustainability 329

Sustainability Sourcing Consumer Goods Seasonal Menu 329

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

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. Pick your event idea by looking at your: Venue size and layout Customer demographic Available resources Time of year (season) Community Write out each of these factors, and a picture will emerge of which restaurant event idea will best fit your location.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

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. This includes hours of operation (including holiday updates), your website link, phone number, and menu. Here are two ways to make a big impact on your local SEO.

2025 195

2025 Email Marketing Social Media Loyalty Program 195

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.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. While the tech behind it might sound complex, the actual applications of AI in restaurants are surprisingly down-to-earthand, in many cases, incredibly practical.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

MARCH 18, 2021

Menus are shifting quickly to digital screens, promising operational efficiency and a consistent brand experience from dine-in to drive-thru. While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This includes back waiters, bus personnel, and bartenders.

Back of House 546

Back of House Customer Service Seasonal Menu Front of House 546

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

EATER

MARCH 26, 2025

The Travel buds Grand hotels are home to some of the French capitals most exciting and elegant meals, according to Eaters local dining expert and guidebook author Hotel restaurants tend to have a special energy. Book a table at Le Cinq Book a table at Le George Book a room at the Four Seasons Thomas Tissandier Seafood and wine.

Hotels 200

Hotels Book Seasonal Menu Fine Dining 200

Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Need to make menu changes? The best results right now can be discovered through the alteration of menus based on what consumers need now, and on what sells best. Stay Alert.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

JANUARY 26, 2022

Create a Prix Fixe Menu. 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. Prix fixe menus can help increase sales and lighten the load on your kitchen staff. A prix fixe menu also gives off an air of elegance.

Social Media 563

Social Media Seasonal Menu Advertising Events 563

Modern Restaurant Management

DECEMBER 6, 2022

Staffing shortages are continuing to plague many restaurants as in person dining and delivery orders begin to return to pre-pandemic levels, with over one million jobs left vacant. The labor shortage is not only being felt by restaurant owners and back of house workers. percent in the second quarter of 2022.  Today in the U.S.,

Back of House 473

Back of House Customer Experience Point of Sale Consumer Goods 473

Modern Restaurant Management

JULY 1, 2024

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating strategic LTOs is a great way to keep customers interested each season on the brand, but it's also important to be strategic about the recipes you create.

Supplies 427

Supplies Seasonal Menu Retail Food Supply 427

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. My staff can monitor orders from almost any location.

Bar 449

Bar Operations Back of House Front of House 449

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

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. This is magical.

Kitchen Safety 472

Kitchen Safety Front of House Fine Dining Back of House 472

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

JANUARY 17, 2024

Create an app to make it easy for Gen Z to place a mobile order, review their regular meals and stay up to date on seasonal specials and rewards. According to PYMNTS’ Connected Dining Report , 58 percent of diners have already made their meal choices before logging into an app.

Loyalty Program 489

Loyalty Program Mobile Ordering Customer Experience Back of House 489

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

Management 476

Management Management Coaching Front of House 476

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 472

Menu Seasonal Menu Front of House Café 472

Modern Restaurant Management

APRIL 11, 2024

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

2024 473

2024 Customer Experience Compost Loyalty Program 473

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

AUGUST 18, 2023

Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. “We can create wide open floor plans, serve hors d’œuvres to large groups, or set the tables for communal dining. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest.

Back of House 418

Back of House Seating Seasonal Menu Design 418

7 Shifts

OCTOBER 1, 2024

60% of guests who have a positive experience are likely to dine at a restaurant more frequently. From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Moreover, the menu sets expectations for the dining experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Naar Dining at Naar. Helmed by chef Prateek Sadhu, the restaurant team periodically scours the nearby pine forests and river beds for wild fruits, berries, and herbs.

Travel 218

Travel Social Media Seasonal Menu Back of House 218

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. The hours arent clear, theres no menu, and youre not even sure if the place is still open. By now, customers expect every business to have a website.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. Read the first part, here. For the second part, click here.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

ChowNow

APRIL 15, 2025

Fortunately, though, cutting costs doesnt have to mean cutting corners, sacrificing the qualities of your restaurant that keep customers coming back again and again. Running a restaurant is equal parts passion and precisionespecially when it comes to running the numbers.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

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

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items.

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. Some may be just starting out while others are seasoned veterans. The most important room in a home is the kitchen.

Front of House 405

Front of House Back of House Small Business Employee Relations 405