Modern Restaurant Management

OCTOBER 1, 2024

Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. This requires effective preparation and clear communication across the house.

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Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals. Today we are engulfed in information and misinformation.

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Modern Restaurant Management

FEBRUARY 2, 2024

Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.

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Operations Front of House Customer Service Customer Experience 472

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. This allows restaurant operators to know, for instance, what’s selling faster than hot cakes or which dishes are performing poorly.

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Modern Restaurant Management

JULY 27, 2021

Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. Technology adoption across the industry has continued to surge; restaurants are juggling upwards of 10 pieces of tech to maintain regular operations.

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Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

MARCH 30, 2021

In addition, restaurant owners will now be able to utilize all tips earned from service staff to redistribute this income amongst the entire operating team. per hour when you can schedule one dishwasher, and require front-house employees (on the tipped $2.13 An answer lies in the world of workforce optimization.

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Tip Distribution Front of House Technology Back of House 520

Goliath Consulting

OCTOBER 16, 2024

Building an integrated tech stack is essential for independent restaurants that want to streamline operations and improve customer service. When integrated with other systems, it allows for easy syncing with online orders and real-time inventory management, making operations smoother and more organized.

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Operations Loyalty Program Front of House Online Ordering 150

Modern Restaurant Management

MARCH 1, 2022

The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house.

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Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

AUGUST 26, 2022

Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides. In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern.

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Front of House Back of House Food Supply Supplies 520

Modern Restaurant Management

MARCH 11, 2025

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.

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Modern Restaurant Management

MAY 18, 2020

launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The blueprint provides operators with a how-to for putting key COVID-19 guidelines into practice as they plan reopening efforts. restaurant operations. Click here to view the application and instructions. US Foods Holding Corp.

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Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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Modern Restaurant Management

OCTOBER 7, 2021

However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.

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Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Transparency across operations allows corrective actions to take place before an incident occurs. Leveraging Digital Visibility.

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Operations Food Safety Kitchen Safety Front of House 473

ChowNow

FEBRUARY 12, 2025

Whether youre an independent operator or part of a small chain, visibility is everything. 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. Everything is getting more expensive.

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2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

MARCH 11, 2025

– Noah Glass, Founder & CEO of Olo The pandemic was a transformative period for the restaurant industry, leading to significant changes in how both restaurants and consumers operate. Technology continues to transform restaurant operations.

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Front of House Loyalty Program Recruiting Customer Experience 221

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

ChowNow

JANUARY 23, 2025

You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line? Time Management: 80% of tasks completed often come from 20% of the effort. Thats huge!

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2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

JULY 29, 2020

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. Use Front and Back-of-House Dashboards to Stay Aligned.

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Front of House Management Management Franchise 539

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Here are three best practices that can help restaurant operators deliver the best results now and in the months and years ahead. Simplify Front of House Processes. Automation technologies can improve back of house operations as well.

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Training Front of House Food Safety Back of House 489

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Restaurant operators know better than everyone that this current labor challenge is not going away. restaurants are operating with 2.8 fewer employees in the front-of-house and 6.2

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Modern Restaurant Management

MARCH 7, 2025

Tipping expectations have skyrocketed, and consumers are pushing back. Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. According to a recent Bankrate survey , nearly one in three Americans think tipping has gone too far.

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Tip Distribution Front of House Customer Service Back of House 221

Modern Restaurant Management

JUNE 23, 2020

As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. Therefore, restaurant operators are embracing guest-focused technologies within their restaurants, such as kiosks and mobile devices to serve their guests at a safe distance. 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

In fact, 45 percent of restaurant operators expect competition to be more intense than last year. 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. So, what’s the solution?

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Modern Restaurant Management

JUNE 11, 2021

With his experience, he can help out all aspects of an organization, from the front to the back, letting them know what will work and what will not. Now, when I work with clients, I can work with them on the front-end and the back-end.” Did you ever wonder what a restaurant coach does?

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Coaching Front of House Back of House Hospitality 450

Modern Restaurant Management

JANUARY 13, 2023

Experts know the pandemic has forever changed the way that restaurants operate, so it’s unsustainable for restaurants to continue turning to short-term cost saving measures that could have long-term impacts on the guest experience. 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

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. The result is lost revenue and unhappy guests.

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POS Front of House Cash Management Online Ordering 520

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

Modern Restaurant Management

MAY 22, 2024

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This Locations will remain open and operating as usual during the Chapter 11 process. What made it so attractive?

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Front of House Back of House Leadership Franchise 471

Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. Check a company’s website to see what work they specialize in.

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Specials Operations Hiring Front of House 492

Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. ’ Just having this van parked out front drove that sale.”

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Marketing Front of House Back of House Food Truck 493

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. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. Make Staff Training a Priority.

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Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

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Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. Operators should continue to optimize these investments. Many operators say they are looking to bolster their back-of-house capabilities in the coming year.

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Front of House Back of House Point of Sale Online Ordering 493

Modern Restaurant Management

SEPTEMBER 14, 2022

For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment. Recent technology advancements, mobile devices, and the pandemic all shifted the way restaurants need to operate. What are AI and ML?

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Front of House Mobile Ordering Loyalty Program Back of House 528

ChowNow

FEBRUARY 28, 2025

Each system has its own tablet, order flow, and set of requirements, making it difficult to keep up with operations smoothly. For restaurant operators, juggling Uber Eats, DoorDash, and Grubhub separately can lead to inefficiencies, mistakes, and frustrated staff. Tablet overload disrupts operations. Order management issues.

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Delivery Online Ordering POS Customer Service 195

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. Growth for most, after all, isn’t walking through the front door, it’s coming in online. For that reason, they must become more livable. It might not be.

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Front of House Kitchen Safety Food Back of House 508