Modern Restaurant Management

MARCH 21, 2025

With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Today, independent restaurants can and should tap into those same tools–without the massive corporate budget.

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Modern Restaurant Management

APRIL 7, 2025

One location might offer seamless mobile ordering, while another struggles with glitchy payment systems, creating inconsistencies that can frustrate customers and impact revenue. Meanwhile, an additional six percent will invest more in automation like kiosks and robotics.

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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. Hospitality is greater than the sum of its parts.

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EATER

OCTOBER 21, 2024

Craft instant can be traced back to 2016, when two competing small-scale producers entered a market traditionally dominated by industry giants such as Folgers, Nescafé, and Starbucks. Here’s how it works: Roasters send beans to Swift, and Swift sends them back instant coffee. “We We tried a ton of them to find the best.

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Modern Restaurant Management

OCTOBER 23, 2024

There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options. That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house. It’s a favorite of ours and pretty straightforward. Waffles saw a 15.4

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Back of House Seasonal Menu 2024 Customer Experience 221

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

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Modern Restaurant Management

APRIL 9, 2024

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. Moving to Multichannel Dining Experiences Dining out is… back? Orders come from a multitude of places.

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ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years.

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Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. My staff can monitor orders from almost any location.

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Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Enter digital tableside ordering. For fast-casual or QSR brands, digital tableside ordering is equally beneficial.

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Modern Restaurant Management

JUNE 23, 2020

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. This includes the entire order to pay processes, from employee collaboration to guest interaction, whether via smartphone, tablet, kiosk or VR headset.

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Modern Restaurant Management

MARCH 1, 2022

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

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Modern Restaurant Management

OCTOBER 27, 2022

Whether it's personalizing the drive-through experience or reliably managing store hours, a strong network can power the restaurant management tools and apps that QSRs need to streamline front- and back-of-house operations, enhance dining experiences, and keep guests happy. Enabling Flexible Ordering.

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EATER

FEBRUARY 18, 2025

hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Travel around and youll be rewarded.

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Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes.

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Modern Restaurant Management

MARCH 11, 2025

Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." 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.

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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.

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Modern Restaurant Management

NOVEMBER 15, 2021

Simplify Front of House Processes. The COVID-19 pandemic has forced restaurants to innovate, creating new revenue-generating workflows, including enhancing their to-go offerings and integrating with to-go order applications. Automation technologies can improve back of house operations as well. trillion each year.

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Modern Restaurant Management

DECEMBER 17, 2020

In an effort to clamp down on surging COVID cases, local governments have instituted new stay at home orders and restrictions on restaurant dining heading into the December holidays. 2020 has been a challenging year for restaurants and hospitality professionals to say the least.

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ChowNow

FEBRUARY 12, 2025

The right marketing strategy helps you get the most out of every dollar by increasing customer retention , boosting order volume, and encouraging repeat visits. Between online reservations, third-party delivery apps, and direct ordering from your website, digital interactions often happen before a guest ever steps through your doors.

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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.

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ChowNow

JANUARY 27, 2025

Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises. Entire neighbourhoods have been uprooted, leaving families displaced and communities in need of urgent support. Were honored to contribute to their tireless efforts.

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Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. With our partnerships, we’ve had the opportunity to create, pilot, and implement more automated solutions that are ideal to serve the needs of our partners. Across the U.S.,

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EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. The taco I cant stop thinking about: We made multiple taco spots every day, ordering a variety among the two of us, and sharing so we could try it all. The savory, grassy notes were revelatory, served in a wonderfully cozy space. Subscribe now.

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Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

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Modern Restaurant Management

APRIL 29, 2021

Some operators are willing to have you work today, get paid tomorrow in order to get people in place to handle their minimum requirements. Order at the table through apps and kiosk ordering for fast casual/fast food is being embraced to reduce the need for wait staff.

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Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. That means your back-of-house employees will need every advantage they can find. 86 Paper Chits.

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Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Modern Restaurant Management

MARCH 25, 2021

In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup. This digital innovation has been helpful for small business, with roughly 20 percent of all transaction volume for Clover restaurants running through online ordering.

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Modern Restaurant Management

JUNE 2, 2021

… its purpose is to augment restaurant flows, preserve meaningful guest/server interactions, improve efficiencies, and speed up the customer touchpoints like ordering and paying, when needed. . But not in the way you might think. So what exactly does this future look like? The Shift to Co-Pilot Mode.

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Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

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Modern Restaurant Management

OCTOBER 30, 2020

In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Likewise, you can use a recipe viewer to do much the same, which serves as quality control and a training tool. Self-Serve.

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Front of House Point of Sale Technology Back of House 493

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. At Clover in Boston, a knowledgeable host serves up the details of a chickpea fritter from their iPad to a nearby monitor, letting you savor your choices in ultra-HD.

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Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

DECEMBER 21, 2021

Brands have been pushing aggressively for higher levels of digital adoption, which provides access to first-party customer data and a lower cost to serve. Improve Back-Office Processes. Inflation on both wages and commodities are putting major margin pressure on brands.

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Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Taking orders at the counter and preparing quick meals were not necessarily perceived as stepping stones to better-paid careers with expanded responsibilities. Who makes the magic happen?

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Food Food Safety Front of House Fast Casual 474

Modern Restaurant Management

SEPTEMBER 1, 2020

Most operators, by now, should have a technology system — and plan — in place for managing curbside pickup/takeout orders, and if you don’t, take some time to develop a plan. In many cases, operators have pared down their menus in order to cut back on costs while still serving their guest favorites.

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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. People have been both eager and hesitant to venture back out into the world as stay-at-home orders have lifted. Contactless payments is another trend that’s surged.

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