EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

Compost 285

Compost Food Equipment Waste 285

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 Prior to joining IFMA in 2021, he led and managed businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., What made it so attractive?

Front of House 472

Front of House Back of House Leadership Franchise 472

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.

Technology 559

Technology Tip Distribution Front of House Back of House 559

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?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

FEBRUARY 8, 2023

At the heart of these restaurants is their commitment to sustainability, with top chefs championing locally-produced sustainable ingredients to create their award-winning dishes and working with smallholder farmers and suppliers. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 495

Fine Dining Technology Front of House Sustainability 495

Modern Restaurant Management

SEPTEMBER 9, 2024

Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs? It also self-cleans, helping ensure food safety.

Food Safety 474

Food Safety BOH Kitchen Safety FOH 474

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.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

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 494

Franchising Franchise 2022 Fast Casual 494

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. 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 540

Mobile Ordering Front of House Customer Service Customer Experience 540

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 559

Food Safety Recycling Restaurant Law Front of House 559

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.

Kitchen Safety 509

Kitchen Safety Front of House Food Safety Equipment 509

Modern Restaurant Management

AUGUST 22, 2024

" In addition to searching for a value proposition, guests are concerned with food safety and sustainability, making it even more of a challenge for restaurants, but technology and vendor relationships can help operators. "For "People tend to go to fast-food restaurants for the speed and lower price point.

Allergens 404

Allergens Front of House Food Safety Back of House 404

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. It’s a sustainability issue, but it also impacts the business’s profit margin. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth. Guest loyalty pays off.

Mobile Ordering 495

Mobile Ordering Front of House Communication Online Ordering 495

Modern Restaurant Management

SEPTEMBER 30, 2022

But you didn't sign up for all the time-consuming back-office work. But the back-office duties don't stop there. Others are plastic and can sustain a drop. As managers, our foundation was built in the front-of-house as servers, bartenders, or hosts (even if we started out in kitchen.)

Technology 495

Technology Front of House Tip Distribution Back of House 495

Modern Restaurant Management

AUGUST 6, 2020

Improving from 20 percent margin to a 35-percent margin on a $12 dish, serving five0 covers per night translates into a $90 net increase in profits, allowing for increased cash flow to sustain operations. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 532

Front of House Inventory Food Safety Social Media 532

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 391

Fast Casual Front of House Fine Dining Mobile Ordering 391

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. When customers order through a third-party app, you dont get access to their contact information, making it harder to bring them back. In 2025, the US online food delivery market is expected to reach $424.9

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. They are confident people want to go back to dining out and not be reminded of COVID-19.

Front of House 388

Front of House Back of House Seating Design 388

7 Shifts

JUNE 20, 2022

Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. Table of Contents. What is a ghost kitchen? Benefits of a ghost kitchen model. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

FEBRUARY 13, 2023

They push the envelope on what an equitable and sustainable future can and should look like, for all of us. We operate as a tip pool restaurant with equal parts shared between the back and front of the house, weighted by position and number of hours worked. This isn’t an easy conversation to have. But they are important.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

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

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 554

Fast Casual Hiring Online Ordering Front of House 554

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 451

2022 Food Supply Back of House Kitchen Safety 451

Modern Restaurant Management

JANUARY 5, 2022

To grow and sustain business, every restaurant needs to be able to quickly adapt to a changing world. All three reasons tie back to dissatisfaction with wages, but restaurants may struggle with addressing this, as 86 percent of operators are reporting lower income than before the pandemic.

Technology 418

Technology Online Ordering Front of House Back of House 418

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. Sustainability? Define Your Principles. Is it craft?

Marketing 412

Marketing Front of House Back of House Design 412

Modern Restaurant Management

DECEMBER 14, 2023

Across the restaurant industry, it’s no secret that expectations for service, sustainability, and satisfaction are higher than ever. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience.

Front of House 252

Front of House Back of House Customer Experience Sustainability 252

Modern Restaurant Management

APRIL 14, 2020

" In an effort to help franchisees overcome the business challenges caused by the COVID-19 crisis, Huddle House has announced a program of relief measures being temporarily offered to franchisees to support the system head-on during this crisis. "Cox Media has been very supportive to us during this difficult time. . "In

Online Ordering 532

Online Ordering Back of House Customer Service Small Business 532

Modern Restaurant Management

DECEMBER 21, 2022

Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. For part one, click here. – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 495

2023 Loyalty Program Mobile Ordering Customer Experience 495

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand. The cultivated meat industry is entering its next chapter.

2024 494

2024 Fast Casual Food Safety Insurance 494

Culinary Cues

SEPTEMBER 26, 2020

WHAT THEY KNOW: [] Your employees know that the essential challenge is TRUST. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems.

Kitchen Safety 405

Kitchen Safety Back of House Front of House Customer Experience 405

EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. I got a full-ride scholarship to UMass Amherst, where I majored in sustainable agriculture and gender studies and minored in English literature. Only 30 percent of glass bottles are recycled in the U.S.,

Sustainability 250

Sustainability Back of House Front of House Agriculture 250

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. An issue that may arise from this in 2024 is data privacy.

2024 540

2024 Loyalty Program Cash Management Customer Experience 540

EATER

APRIL 28, 2023

Her vegan soul menu at Cadence in New York City combines the flavors of her Virginia upbringing with her passion for sustainable, health-conscious dining. In her early 20s, Freeman worked as a front-of-house manager at a popular bar and restaurant in Washington D.C. And it all started with too much partying.

Front of House 314

Front of House Back of House Sports Events 314

EATER

DECEMBER 10, 2021

Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.

Front of House 361

Front of House Book Back of House 2006 361

EATER

SEPTEMBER 11, 2023

Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.

Food Truck 331

Food Truck Front of House Back of House Government 331