Modern Restaurant Management

DECEMBER 17, 2024

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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2025 Loyalty Program Customer Experience Online Ordering 419

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.

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Menu Seasonal Menu Front of House Café 461

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.

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Technology Front of House Back of House Online Ordering 558

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.”

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Food Front of House Point of Sale Back of House 397

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. Front-of-House AI Applications One of the best things about AI is that while it helps your staff, its also giving your customers a better experience.

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Front of House Back of House Online Ordering Email Marketing 195

ChowNow

APRIL 11, 2025

Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? That means fewer errors, faster service, and no more wasted steps running back and forth to a POS terminal. Lets break down what to look for in a restaurant tablet.

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Front of House Allergens Online Ordering Back of House 195

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. Just because they can order on their own, it doesn’t mean they don’t need your support navigating the menu or finding something new to experience.

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Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

OCTOBER 25, 2021

For this reason, the culinary, tourism and hospitality industries need to evolve and expand their brand by offering plant-based protein alternatives on menus. Here are five easy ways to diversify your brand through the integration of plant-based foods onto your menu: Sub-Out Recipes to Include Plant-Based Offerings on Your Menu.

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Dietary Restrictions Food Front of House Back 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. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

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Operations Management Management Front of House 195

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.

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Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

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POS Front of House Cash Management Online Ordering 520

Modern Restaurant Management

NOVEMBER 3, 2020

This can help restaurants meet mandated accessibility requirements and guests’ safety concerns, while simultaneously reengineering the overall menu for a better, more modern experience. Here are three ways that digitizing menus can help improve accessibility. Think about it. Get Rid of PDFs. For example, QR codes (remember them?)

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Front of House Certification Back of House Menu 547

Modern Restaurant Management

JANUARY 13, 2023

Just as the pandemic fueled digital transformation via no-contact delivery apps, QR code menus, and digital ordering, restaurants challenged by lack of staffing will likely turn to technology like Artificial Intelligence (AI) to alleviate pain points. 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

Modern Restaurant Management

MARCH 22, 2021

How do you successfully reenter the world of service, sales, and most importantly, profitability as we bounce back from COVID-19? Start with Your Menu. Assuming your operation was open at all during COVID-19, you probably removed a number of items from your menu. It’s easier for the front-of-the-house to present.

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Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. A Sustainable Supply Chain.

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Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

JUNE 23, 2020

This digitization of the edge will not only enhance the experience, but also create a natural method of collecting data about your guest – who they are, their preferences, how often they visit, how they pay and how you can bring them back to your restaurant more often. And this will take some time.

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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? Food availability is often in flux.

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2024 Mobile Ordering Front of House Fast Casual 508

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. He visits your restaurant’s app and orders his favorite dish on the menu. Then they are guided to scan a QR code to access the menu. Let’s come back to Henry. Let’s review how restaurant technology can assist you with your daily operations. Henry is ready to order some dinner.

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Technology Front of House Back of House Point of Sale 508

ChowNow

FEBRUARY 21, 2025

Customers expect a smooth experience when theyre placing an orderif they have to pinch and zoom to read your menu or struggle to find the checkout button, theyll probably give up and order from someone else. Next, take a look at your menu. Your online ordering system should be front and center, not buried on a secondary page.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

SEPTEMBER 9, 2024

Additionally, many robots lack the versatility required to handle a wide range of cuisines and cooking processes, posing a challenge for operators needing adaptable solutions for diverse menu offerings. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs? It also self-cleans, helping ensure food safety.

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Food Safety BOH FOH Kitchen Safety 473

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

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Training Front of House Kitchen Safety Allergens 449

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. ” Mix more drinks or turn more tables?

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Bar Operations Back of House Front of House 449

Modern Restaurant Management

OCTOBER 29, 2019

We gravitate that way in our thinking towards other areas of our business, including looking at new products to add to our menu. Let’s take a look at some non-product ways of bringing value to our customers and spark some innovative thinking beyond your menu offerings. Was the menu confusing or the ordering process complicated?

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Innovation Menu Back of House Front of House 364

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. 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

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

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Marketing SEO Front of House Website Management 567

Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. 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. When the pandemic hit, many restaurants focused on expenses.

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Technology Loyalty Program Front of House Online Ordering 508

Goliath Consulting

OCTOBER 16, 2024

A well-integrated system can manage both in-house and online orders from one platform, reducing the risk of mistakes and ensuring a smooth flow during busy times. Integrated systems allow for seamless interaction across platforms, ensuring that staff are always up to date on special offers, menu changes, or customer orders.

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Operations Loyalty Program Front of House Online Ordering 150

ChowNow

FEBRUARY 12, 2025

Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.

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2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors. 34 percent of respondents saying they plan to prepare more meals at home. "It's

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Front of House Back of House Restaurant Law Food Safety 499

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.

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Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

APRIL 12, 2021

Diners will come back to restaurants as it becomes safer to dine inside, but many diners are still going to demand the convenience and choice of off-premise dining. As well, your restaurant will need to create a back-end procedure for how customers are notified that their order is ready. Benefits of Off-Premise Sales.

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Front of House Online Ordering Back of House Customer Service 406

Modern Restaurant Management

FEBRUARY 2, 2024

This data can be used to make informed decisions about staffing, menu changes, and promotional offers. Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

JUNE 2, 2022

Here, using data from Intouch Insight ’s 2022 Restaurant Trends Report and ongoing consumer surveys, we’ll explore the importance of offering a mobile ordering option and why you should keep these interactions as direct as possible, as well as the key drivers that keep consumers coming back. Set the Bar. Stay Connected.

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Mobile Ordering Front of House Back of House Consumer Goods 473

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.

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Technology Loyalty Program Fast Casual Email Marketing 563

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.

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Front of House Loyalty Program Recruiting Customer Experience 221