EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

Sustainability 330

Sustainability Sourcing Consumer Goods Seasonal Menu 330

Modern Restaurant Management

OCTOBER 23, 2024

We like to say waffles “drip with success” for food service operators, and it's because of four key factors: profitability, versatility, consumer experience and operational efficiency. It’s a favorite of ours and pretty straightforward. Versatility: They are essentially a blank canvas. . Waffles saw a 15.4

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

EATER

OCTOBER 15, 2024

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. “Community, environment.

Compost 296

Compost Food Equipment Waste 296

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. Running a restaurant is a balancing act. Its tough, and cant be done passively. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

7 Shifts

NOVEMBER 25, 2024

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. A busy staff means productive staff, which is good for business.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

JUNE 23, 2020

Business begins at the endpoint, especially in food service and hospitality. This includes the entire order to pay processes, from employee collaboration to guest interaction, whether via smartphone, tablet, kiosk or VR headset. And this will take some time. Build Data-First Architectures.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

Modern Restaurant Management

MARCH 11, 2025

Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." 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.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

ChowNow

FEBRUARY 12, 2025

Everything from food to labor is getting more expensive, which means restaurant margins are tighter than ever. The right marketing strategy helps you get the most out of every dollar by increasing customer retention , boosting order volume, and encouraging repeat visits. Consumer behavior is constantly evolving.

2025 195

2025 Marketing Email Marketing Operations 195

ChowNow

MARCH 27, 2025

Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? Set prices too low, and youre leaving money on the table.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Food service has changed forever and getting an integrated digital approach to managing all your guidelines and compliance issues, especially across multiple locations, is more crucial than ever. Define Data-Based, Measurable Standards.

Front of House 539

Front of House Management Management Franchise 539

ChowNow

FEBRUARY 21, 2025

Increasing your restaurants online order volume doesnt have to feel like an impossible task. In this guide, well walk through seven practical ways to boost your restaurants online order volume. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

DECEMBER 28, 2021

From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models. Just as one issue seemed fixed, another presents itself.

Franchising 492

Franchising Franchise 2022 Fast Casual 492

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

AUGUST 22, 2024

Previously, he co-founded CAKE, which was acquired by Sysco and helped create Sysco Labs, a platform for food service distributors. "People "People tend to go to fast-food restaurants for the speed and lower price point. Local restaurants can and should leverage technology to improve operations and cut costs and time.

Allergens 402

Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

JUNE 8, 2020

Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. ServeSafe and food handler certification. Though a handful of U.S. Employee well-being.

FOH 507

FOH BOH Front of House Employee Relations 507

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. Climate & Seasonality: Does the weather impact what people order or when they dine out?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 20, 2025

A single missteplike a delayed order or a system glitchcan throw off an entire shift. Whether theyre grabbing takeout, dining in, or ordering delivery, diners dont have patience for long waits or clunky systems. The easier it is for customers to place orders and receive their food, the smoother operations run. The result?

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

MAY 8, 2020

While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Communications. Let’s take a look at a few that can directly benefit you today. Restaurant Logistics.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

MARCH 11, 2022

As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. Increased Emphasis on Online Ordering. This combination of pressures has brands doubling down on digital ordering – effectively reducing the labor cost of this process.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

NOVEMBER 16, 2021

Today’s restaurants are expected to deliver an Amazon-like experience: know customers’ preferences and dining habits and deliver food, whether tableside or to their front doors, without delay. Going digital – increasingly a top choice among restaurant management. Say you’re overseeing 500 locations nationwide.

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

Modern Restaurant Management

DECEMBER 28, 2020

We also see this gaining traction with consumers similar to how calorie labeling became a major source of information for our personal health. Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. Lavu CEO Saleem S.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

APRIL 29, 2021

“Our conversations with restaurant owners across the country confirm they cannot adequately staff their restaurants. “We are seeing sign-on bonuses at fast food and fast casual locations, something never seen before in the industry. Customers can order and pay without speaking to a human and a runner delivers the food.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

AUGUST 6, 2020

Lastly, food cost should always be a consideration when making menu changes. Food cost is one of the key variables restaurants can manage on their P&L/ During these times, it’s important to evaluate which suppliers are offering deals and cut down on ingredients that are more expensive or low margin. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

AUGUST 25, 2020

Additional care should be taken to ensure that the sources of outside air have proper clearances from other building exhaust sources such as grease or toilet exhaust. Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

JANUARY 17, 2024

With not much time on their hands, the younger generations of adults don’t have much time to cook – with other sources of supplemental income keeping them busy 24/7. 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.

Loyalty Program 489

Loyalty Program Mobile Ordering Customer Experience Back of House 489

Modern Restaurant Management

MAY 23, 2023

From early 2021, eating out at our favorite restaurants became a thing of the past and with many people staying at home and working remotely, there was a surge in demand for food delivery services, as well as a need for faster and more personalized food options.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419

ChowNow

FEBRUARY 13, 2025

77% of diners look at a restaurants website before going out to eat or ordering takeout or delivery. If you dont have a website, that means over three-quarters of the people near your restaurantyour potential customerswill never come in or place an order because they have no way to find you when theyre looking for a place to eat.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

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

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. Shortage of workers is one reason.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

MAY 14, 2021

million tons of food. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Food Donation.

Waste 527

Waste Compost Recycling Food 527

Modern Restaurant Management

APRIL 14, 2020

In order to implement, be sure to: Clear out your walk ins first. Set up a clear line of communication for your customers to order grocery items. This can get overwhelming fast so be sure to also set up one single source with a person responsible to monitor all new orders. Prepare to welcome them back. Communicate.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. This efficiency level reduces waste, saves time, and ensures a high standard of food quality.

Operations 472

Operations Front of House Customer Service Customer Experience 472

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

Delivery 364

Delivery Front of House Back of House Mobile Ordering 364

Modern Restaurant Management

MARCH 16, 2021

Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual. We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. “Will this look good on Instagram?”

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390