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

ChowNow

FEBRUARY 13, 2025

The ways a website can drive more orders and reservations while cutting costs. Customers cant access an up-to-date menu, current hours, schedule a reservation, or place an online order. 77% of diners look at a restaurants website before going out to eat or ordering takeout or delivery. Frustrating, right?

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

Modern Restaurant Management

DECEMBER 28, 2022

Back-of-house essential equipment includes some of the most expensive items a restaurant can buy, and while the business can’t function without them, these CapEx purchases aren’t going to generate more business year over year. You get to choose how to acquire this equipment: buy or rent. EaaS for Big Business.

Small Business 493

Small Business Equipment Cash Management Back of House 493

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 439

Cash Management Social Media Restaurant Law Communication 439

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 443

Fine Dining Back of House Food Truck Pricing 443

Modern Restaurant Management

JANUARY 26, 2022

On Valentine’s Day, restaurants fill up quickly with reservations from couples eager to spend a romantic night together. To determine this number, look at how much your average customer would spend and increase the price. Prix fixe menus can help increase sales and lighten the load on your kitchen staff. Host a Party or Event.

Social Media 563

Social Media Seasonal Menu Advertising Events 563

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

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Was it worth it? This isn’t a problem of one city or class or demographic.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods.

Back of House 410

Back of House Hotels Front of House Book 410

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

Culinary Cues

JUNE 29, 2024

One would think that this is what needs to happen, and the result will be exceptionally happy guests who are anxious to throw praise your way, write a great review, return often, and tell all their friends to make a reservation. Is it possible to set the stage for these reactions? The answer is context and context is sometimes elusive.

Dine-in 339

Dine-in Customer Experience Back of House Customer Service 339

Modern Restaurant Management

SEPTEMBER 30, 2020

Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. A Little History.

Retail 443

Retail Casual Back of House Consumer Goods 443

Culinary Cues

APRIL 18, 2023

Covid pulled the drapes back to reveal OZ as just an average guy trying to hide his inadequacies with smoke and mirrors. In all cases the expectation is at the very least – acceptable food quality, and in some cases the expectation is extraordinary food (price has much to do with expectations). A great story.

Food Truck 373

Food Truck Back of House Education Training 373

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

Customer Experience 442

Customer Experience Cash Management Customer Service Front of House 442

EATER

FEBRUARY 11, 2021

But if the world of wine seems baffling (and it definitely can be), Champagne, with its high price tag and even higher expectations, is pure, unfiltered intimidation. This is different from wines produced by Champagne houses — think Veuve Clicquot or Pol Roger — which typically (but not always!) But not all Champagne is this way.

Back of House 328

Back of House Consumer Goods 2005 Reference 328

7 Shifts

OCTOBER 31, 2022

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

EATER

DECEMBER 11, 2023

And because producers tend to reserve the magnum treatment for the wines they consider worth celebrating, it’s usually a safe bet that the big bottles contain something special. Many focus on Champagne, although Fineman promises there are interesting options for bubbles at every price point. In fact, a magnum is 1.5

2004 283

2004 Back of House Reservations Vineyard 283

EATER

FEBRUARY 14, 2025

We reserved Sunday nights to cook a more involved meal together. And in times like these, when the price of one dinner at a buzzy new restaurant can easily break a budget, its been a balm to do something nice at home. We went to restaurants sometimes, we cooked together other times. So what does date night look like now?

Back of House 179

Back of House Take-out Specials Reservations 179

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

DECEMBER 19, 2022

After exploring wine and home bartending during the pandemic, consumers are now more educated than ever before when it comes to ordering drinks at a restaurant. Because of this, it’s critical for operators to capitalize on “what’s next” to complement existing programs. working to help our restaurant partners.

Bar 474

Bar 2023 Back of House Coaching 474

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 444

Fine Dining Front of House Customer Service Customer Experience 444

7 Shifts

AUGUST 12, 2020

Before you get any ideas of a cheesy radio spot, take a step back and look at the bigger picture. So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 474

2024 2023 Food Order 2013 474

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

EATER

MAY 26, 2021

There were tea rooms at various price levels — “Look at the prices and watch the Fords go by,” wrote one customer in an early guest book — though not all welcomed any traveler. The Handy Landing Tea Room and Store in Weirs Beach, New Hampshire | weirsbeach.com. If you happened to be traveling from Washington, D.C.

Back of House 325

Back of House Advertising Travel Small Business 325

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.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

FEBRUARY 25, 2020

” Evidence of indirect and/or contractually reserved control over essential employment terms may be a consideration for finding joint-employer status under the final rule, but it cannot give rise to such status without substantial direct and immediate control. NLRB Issues Joint-Employer Ruling.

Mobile Ordering 348

Mobile Ordering Front of House Customer Experience Back of House 348

Culinary Cues

MARCH 21, 2020

We have lots of time on our hands. Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time with friends and family, and relying on technology for our entertainment – we might just be able to find solace in life.

Back of House 415

Back of House Book Communication Leadership 415

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JULY 1, 2020

Review mentions of “Back-owned” (and related terms) also skyrocketed, up 426 percent, as people look to support and surface these businesses to the community. During the peak of the pandemic, the number of diners seated across Yelp Reservations and Waitlist dropped essentially to zero. Yelp's Economic Impact Report.

2020 450

2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc.

Serving 517

Serving White Paper Food Recycling 517

EATER

DECEMBER 7, 2022

Whistler experienced a boom in Japanese tourism in the ’80s, and though the groups in matching neon outfits headed back to Japan in the early ’90s after the decline of the yen, they left behind a standard of excellence in the town’s sushi restaurants, which have only multiplied since. The glow of nightlife in Whistler.

Seasonal Menu 245

Seasonal Menu Hotels Tourism Back of House 245

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s.

Back of House 278

Back of House Tourism Hotels Vineyard 278

EATER

OCTOBER 15, 2020

School was about to go back in session and those waking up early found that it was no longer sunny and sweltering at 7 a.m. Still struggling to recoup shutdown losses, businesses now must survive the harsh blow of cold weather It happened around Labor Day weekend, the spiritual end of Midwestern summer.

Outdoor 363

Outdoor Seating Small Business Customer Service 363

EATER

MARCH 2, 2022

One of the last straws, before the owners decided to close on Saturdays, was a guest who had no reservation, who aggressively demanded a table in the packed room, while trying to bring in a cosmopolitan from another restaurant (he had to be physically removed). Menu price: $29. Alex Staniloff/Eater NY. diners were also more frequent.

Front of House 246

Front of House Small Business Seating Food Order 246

EATER

MAY 9, 2023

Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. That dish you crave so badly? Finally, all your loved ones will understand why.

Back of House 246

Back of House Events Front of House Beverage 246