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.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. You won’t need to reference external sources if your own standards go above and beyond the requirements. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards.

Front of House 539

Front of House Management Management Franchising 539

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.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

Modern Restaurant Management

MARCH 11, 2025

According to Mastercard Contactless Consumer Polling, more than half of Americans are now using some form of contactless payment, and several sources state that adoption rate is accelerating amongst younger consumers. 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

JUNE 15, 2021

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. In the near future, we’ll look at printed menus the way we look back at newspapers today. Archaic and revenue draining.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

OCTOBER 25, 2021

Plant-based proteins should not be seen as a meat substitute but rather as an additional protein source offered – aside from meat, poultry or fish. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Choose a Versatile Plant-Based Protein.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Your back-of-house equipment may well be long overdue for upgrades.

Front of House 507

Front of House Back of House Customer Experience Equipment 507

Modern Restaurant Management

JUNE 21, 2021

One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. A mobile order and pay solution with high quality back-office software and POS integration will manage this all digitally, making for a smoother end of service. Reduce Wait Times.

Mobile Ordering 466

Mobile Ordering Ordering Front of House Guest Recovery 466

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. Though a handful of U.S. However, it won’t be business as usual. Employee well-being.

FOH 507

FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. But is B Corp certification something restaurants should pursue? I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification 221

Certification Fast Casual Front of House Government 221

ChowNow

FEBRUARY 21, 2025

Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. Your online ordering system should be front and center, not buried on a secondary page. can be enough to bring them back. Next, focus on your website.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

AUGUST 22, 2024

Local restaurants aren’t going to match the ingredient cost level that a big chain can bring to the table, but they can use solutions that increase product sourcing speed, diversity, and flexibility so they can still run rings around the big guys." "For me, it’s all about transparency," Kulasooriya said. "Guests

Allergens 402

Allergens Front of House Food Safety Back of House 402

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. As such, it’s crucial for restaurants to find ways to increase efficiency and improve the dining experience.

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. One possible source is the new SBA Payroll Protection Program (PPP), a small lifeline for restaurants who had to let employees go during the onset of the crisis. 75 percent of the prior year’s monthly payroll cost.

Front of House 525

Front of House Back of House Reservations Seating 525

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchising 492

Franchising Franchise 2022 Fast Casual 492

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.

2025 195

2025 Marketing Email Marketing Operations 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

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

FEBRUARY 2, 2024

Cloud services are another key component, offering a way to store, manage, and analyze large volumes of data from various sources, such as sales, inventory, and customer preferences. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Second, it is becoming essential to focus on items that will travel well for upwards of 30 minutes in a third-party delivery or for a customer to pick up.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

DECEMBER 10, 2021

If you pull a joker, the meal is on the house. Promoting your restaurant should start with promoting the food itself. However, too many restaurants fall into the trap of promoting items with a low food cost and high margin. Others tend to emphasize their cheaper menu options. Make sure you have high-quality pictures of these items.

Marketing 567

Marketing SEO Front of House Website Management 567

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. The increased cost of goods due to supply chain issues and economic inflation is causing brands to look for other ways to increase margins.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix. Communications. Let’s take a look at a few that can directly benefit you today.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

APRIL 29, 2021

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Two-thirds of new hires signing up for DailyPay.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Culinary Cues

MARCH 21, 2022

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen.

Front of House 386

Front of House Back of House Point of Sale Food Order 386

7 Shifts

FEBRUARY 13, 2023

Source: @1fairwage_official on Instagram Everything about how restaurants are structured has been built around this model, and the historically razor-thin margins don’t provide a lot of wiggle room for those looking to initiate change. This isn’t an easy conversation to have. Rethinking Wages: Where to Start? Rethinking Wages: Where to Start?

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Modern Restaurant Management

MARCH 16, 2021

We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. For example, we have one client who has moved away from traditional meat options, and their focus is on sustainably sourced oysters and oyster mushrooms, which are grown on-site. “Will this look good on Instagram?

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

ChowNow

MARCH 20, 2025

Without reliable data, these decisions are just educated guesses, and operators are left piecing together reports from multiple sources. Staff scramble, customers grow impatient, and suddenly, a busy night turns into chaos. But it doesnt have to be this way. A slow experience isnt just frustratingits a reason to go somewhere else next time.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

ChowNow

JANUARY 23, 2025

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. When its go-time, everyone should be cool, calm, and collectedthat includes both front and back of house.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

APRIL 14, 2020

This can get overwhelming fast so be sure to also set up one single source with a person responsible to monitor all new orders. For every customer that orders via takeout or delivery, give them a voucher or offer a discount for in-house restaurant dining once quarantine guidelines lift. Prepare to welcome them back.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

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. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Carbon emissions labeling helps inform our impact on planetary health.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Restaurant Business

FEBRUARY 8, 2023

Smarter sourcing, menu and labor management, coupled with tech advancements, are working to improve front- and back-of-house efficiencies and the customer experience.

Front of House 274

Front of House Back of House Operations Customer Experience 274

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. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

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. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.

Kitchen Safety 451

Kitchen Safety Front of House Fine Dining Back of House 451

Modern Restaurant Management

AUGUST 4, 2022

These clams are incredibly rare and we were sourcing them from a local farmer in Florida. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. You never know what can happen when working in a restaurant kitchen.

Back of House 474

Back of House Front of House Communication FOH 474

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.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 450

2022 Food Supply Back of House Kitchen Safety 450