Modern Restaurant Management

JUNE 30, 2023

Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

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.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

SpotOn

APRIL 1, 2025

Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money. Add high tops to vary up seating. No more back and forth from tables to the POS.   Plants.

Seating 98

Seating Outdoor POS 2024 98

7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

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.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MARCH 13, 2020

What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? 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.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

FEBRUARY 1, 2022

More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report.

2022 518

2022 2030 Food Supply Recruiting 518

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. The bottom line is you want to focus on tech that actually moves the needle and makes a difference in operations and profitability.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

MAY 7, 2020

It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . We can't wait to put our chairs back and become a pleasant place to spend time together.

Food Safety 511

Food Safety Front of House Back of House Seating 511

SpotOn

JANUARY 14, 2025

  “Back in the day, you were served a restorative—a soup made from barley and onion with beer or whatever herbs you had at the time,” says Gordon. Gordon felt a calling to put the “restorative” back in “restaurant.” ” Renee Gordon is no historian.

Operations 98

Operations Front of House Back of House Seasonal Menu 98

Modern Restaurant Management

DECEMBER 17, 2020

Heading into the winter months, restaurants will be challenged even further as the revenue streams that have been keeping them afloat during the summer and fall such as outdoor dining and patio seating will see fewer customers with inclement weather and colder temperatures.

Back of House 539

Back of House Outdoor Healthcare Government 539

Modern Restaurant Management

APRIL 8, 2020

Although celebrity figures like “Bar Rescue” host Jon Taffer recently told “Fox & Friends” viewers that his biggest worry for restaurants is “the premise of spacing continuing into the retail environment,” there’s going to be more that operators will need to evaluate. Original Seating Capacity.

White Paper 531

White Paper Seating Employee Relations Back of House 531

Modern Restaurant Management

SEPTEMBER 1, 2020

While it may seem that everything is in chaos, there are ways we can maintain control of what happens to our operations. Because operational shifts for businesses are happening at such a quick pace, stay nimble in terms of your operational structure. Here are a few general recommendations: Stay Nimble.

Supplies 492

Supplies Seasonal Menu Back of House Delivery 492

Modern Restaurant Management

JULY 13, 2020

While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. Particularly as they’re learning how to best operate amidst new outbreaks to create the dining experiences patrons expect. The restaurant business has permanently changed.

Consumer Goods 539

Consumer Goods Food Safety Hiring Customer Service 539

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Management 367

Management Management Operations Mobile Ordering 367

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 483

Menu Seasonal Menu Front of House Café 483

ChowNow

APRIL 11, 2025

Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. 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?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

DECEMBER 1, 2021

” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years. Let’s review how restaurant technology can assist you with your daily operations. Front-of-House. Let’s come back to Henry.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. How do we entice them back into the workforce?"

Technology 474

Technology Front of House Back of House Healthcare 474

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

AUGUST 19, 2020

“Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JULY 8, 2020

A restaurant operating at the intersection of hospitality and technology can experience significant impact from increasing margins to enhancing the dining experience to streamlining operations. contactless payment, mobile ordering, text on arrival for seating).” Our palms were sweaty from the excitement and anxiety.

Hospitality 520

Hospitality Technology Mobile Ordering Food Safety 520

ChowNow

FEBRUARY 21, 2025

For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations. For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. It's the tables!

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. If, prior to the pandemic, your restaurant had a seating capacity of 120 seats, that may be reduced by 20 percent or more. Everyone wants to go back to their favorite restaurants for their favorite meals.

Front of House 525

Front of House Back of House Reservations Seating 525

ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

AUGUST 16, 2021

Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. They visited her every day until she was able to come back to work. Imagine you have a restaurant that seats 120 and you have only one bartender and one server to handle the front-of-the-house.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Modern Restaurant Management

MARCH 27, 2020

He cautioned that when restaurants can reopen for dine-in service, they will have to face the bittersweet reality of less seating capacity and less sales–he estimates as much as 30 percent–due to social distancing practices and guest apprehension. "They "The fighter is going to win, right now."

Front of House 438

Front of House Social Media Back of House Seating 438

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? How do you suggest they best balance operational and guest needs?

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

Back of House 420

Back of House Kitchen Safety Hotels Front of House 420

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. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MARCH 25, 2021

Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world.

Mobile Ordering 614

Mobile Ordering Online Ordering Small Business Customer Experience 614

Modern Restaurant Management

OCTOBER 1, 2020

Some have white-labeled those same delivery services for integration within their organizations, and others have built out programs for pick up or delivery entirely in house. The reality of restaurant operations during such unusual times is that brands need to be ready to turn on a dime.

Delivery 493

Delivery Loyalty Program Download Online Ordering 493

Modern Restaurant Management

JUNE 19, 2020

New design solutions we’re considering include temporary enclosures around existing seating groups, devising clever touchless delivery systems inside existing and new restaurants, rethinking the curbside pickup landscape for our mixed-use projects as a starting point. Redefining that experience will be important.

Front of House 386

Front of House Back of House Seating Design 386

ChowNow

MARCH 27, 2025

Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Most operators aim for food costs to be around 28-35% of the menu price, though this can change from restaurant to restaurant. Set prices too low, and youre leaving money on the table.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

OCTOBER 22, 2020

Many have been able to successfully reopen and keep their doors open by quickly innovating and adapting new operating models to serve their customers,” said Justin Norman, Yelp’s vice president of data science. business openings and reopenings, as well as consumer interest trends via search data, page views, reviews and photos.

2019 495

2019 Food Supply Food Truck Back of House 495

Modern Restaurant Management

JULY 21, 2020

Both full and quick service restaurants will need to use automation to configure operations to meet the needs of customers who continue to fear enjoying a meal outside their homes. With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. Plan Wisely.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465