Modern Restaurant Management

JUNE 22, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Operators can help ease these employees back into work by over communicating the safety of their environments and the benefits of jobs, overall. Highlight Opportunities and Incentivize.

Back of House 517

Back of House Communication Hiring Magazine 517

Modern Restaurant Management

SEPTEMBER 29, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Utilize Back-of-House Technology. Back-of-house staff spend wasted hours manually counting inventory and trying to figure out their cost of goods sold.

Back of House 493

Back of House Inventory Food Supply Technology 493

Modern Restaurant Management

MARCH 27, 2020

"They have to expect 30 percent less seats and 30 percent less revenue when they open their doors," he told Modern Restaurant Management (MRM) magazine. But the star of Bar Rescue does feel those who are using this time wisely to regroup will have the best chance for coming back strong. "The

Front of House 438

Front of House Social Media Back of House Seating 438

Modern Restaurant Management

MAY 27, 2024

Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention. What can restaurant operators do to attract and retain talent for the busy season ahead? How can technology help mitigate this issue?

Recruiting 474

Recruiting Front of House Back of House Hiring 474

Modern Restaurant Management

NOVEMBER 19, 2020

In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead. Additionally, technology can connect restaurants with different delivery networks and fleets or give them the tools to power delivery in-house.

Outdoor 558

Outdoor Technology Dine-in Delivery 558

Modern Restaurant Management

SEPTEMBER 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. In many cases, operators have pared down their menus in order to cut back on costs while still serving their guest favorites. Here are a few general recommendations: Stay Nimble.

Supplies 492

Supplies Seasonal Menu Back of House Magazine 492

Modern Restaurant Management

MARCH 11, 2025

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines."

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. The personalization of drive-thrus began internally across many brands a few years back. Every minute!

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

AUGUST 22, 2024

"As we know, front-of-the-house technology is already standard, and everyone sees the benefit to the customer experience and the restaurant operation. ." "As we know, front-of-the-house technology is already standard, and everyone sees the benefit to the customer experience and the restaurant operation.

Allergens 402

Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

MARCH 13, 2020

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

MARCH 25, 2021

Modern Restaurant Management (MRM) magazine interviewed Linardi about the digital restaurant experience, contactless payment and more. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup. Is there any resistance to contactless now?

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. What are the best practices employers can put in place to welcome back apprehensive restaurant employees? Mark Heymann.

Hiring 466

Hiring Guest Recovery Back of House Food Safety 466

Modern Restaurant Management

AUGUST 18, 2023

With a location in the heart of a downtown area and the limitations of operating in a century-old Ice House, the Lights anticipated the need for adaptability to maximize space. They used bricks from the Ice House walls for the kitchen’s wood-burning grill and refinished much of the original flooring. It's the tables!

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

JUNE 8, 2023

” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? . "For ” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? "When cities run out of room, they build up!

Back of House 419

Back of House Food Order Magazine 2022 419

Modern Restaurant Management

SEPTEMBER 27, 2023

In spite of earning the biggest in-house tips, bars were hit hardest on takeout, with the median online and delivery tip falling from almost 10 percent to 8.54 Modern Restaurant Management (MRM) magazine reached out to the team at Lightspeed to learn more. Is it a slap back? percent to 8.07 percent average.

Fast Casual 493

Fast Casual Fine Dining Employee Relations Customer Service 493

Modern Restaurant Management

AUGUST 4, 2022

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. This perfectly demonstrates how the industry operated back then.

Back of House 474

Back of House Front of House Communication FOH 474

Modern Restaurant Management

APRIL 14, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. 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. Communicate. Incentivize.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

JUNE 26, 2024

Quick service restaurants (QSRs) that can deliver this caliber of experience cement customer loyalty and keep them coming back for more. Take a step back and assess the entire drive-thru experience through the eyes of your customers. The popularity of drive-thru continues as sales are up 30 percent since 2019.

Seating 437

Seating Mobile Ordering Point of Sale Customer Experience 437

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association launched an industry grassroots education and engagement resource available online at RestaurantsAct.com.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. We are witnessing the evolution of fine dining. Astonishingly veganism is a chief enabler of this culinary transformation. Nowadays, vegan food is becoming normal in restaurants and fast food joints.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Here are their insights. Frances Allen CEO at Checkers & Rally’s. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

APRIL 29, 2021

Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Robotics are being tested at every single position in the restaurant from cooks to table service.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

DECEMBER 14, 2022

Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. How important are robotics/automation to the restaurant industry now and how do you see their impact in the coming years?

Front of House 450

Front of House Customer Service Customer Experience Entertainment 450

Goliath Consulting

JUNE 30, 2020

According to Toby Malbec, Managing Director of ConStrata Technology Consulting featured in Hospitality Tech Magazine, higher level of protection and assurance of safety measures are necessary to alleviate customers of their health concerns and persuade them back to dining in (6). Tech for Touchless, Contact-Free Dining.

Kitchen Safety 349

Kitchen Safety Food Safety Front of House Back of House 349

Modern Restaurant Management

MAY 8, 2024

Modern Restaurant Management (MRM) magazine asked Molly Burke, senior restaurant analyst at Software Advice, to elaborate on the findings and offer practical advice on automation investments. The results give the green light for certain restaurants to introduce more front-of-house automation.

Mobile Ordering 484

Mobile Ordering Front of House Customer Service FOH 484

Modern Restaurant Management

APRIL 12, 2023

To learn more about the current state of restaurant investing, Modern Restaurant Management (MRM) magazine spoke with Uday Ahuja, Chief Investment Officer at RSE Ventures, who played a key role in investing and identifying/growing scalable consumer brands restaurant concepts including Momofuku, Milk Bar, Fuku, Bluestone Lane, and Magnolia Bakery.

Back of House 450

Back of House Customer Experience Retail Bar 450

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Here are their responses. To read part one, click here. Lavu CEO Saleem S.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” 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

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Additional funding has been allocated for the Paycheck Protection Program (PPP ). For more information, visit: sba.gov/paycheckprotection.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Additional funding has been allocated for the Paycheck Protection Program (PPP ). For more information, visit: sba.gov/paycheckprotection.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

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

EATER

AUGUST 4, 2022

Some are more magazine-like, which publish regularly and are bound at the spine. While independent food media is in a nebulous place — with the recent closure of the Counter and the growth of magazines like Whetstone , Standart , and For the Culture — I find myself picking up zines. An interior spread of Chicken + Bread.

Food 330

Food Magazine Back of House Book 330

Modern Restaurant Management

FEBRUARY 10, 2020

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Yard House was also recognized for its ten plant-based dishes that feature Gardein’s plant-based chicken. Good Food Restaurant Scorecard. This data covers U.S.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? The report, which surveyed 127 restaurant executives across the U.S.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473