Modern Restaurant Management

OCTOBER 11, 2021

With colder weather right around the corner for many parts of the country, now is the time for restaurant owners to utilize their POS technology to maximize outdoor dining profits and capitalize on the end of summer season. Actionable Insights Gathered by POS Data.

Outdoor 493

Outdoor POS Front of House Seasonal Menu 493

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Offer seasonal items. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Quite a bit.

Sustainability 537

Sustainability Food Supply Front of House Waste 537

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

Sustainability 329

Sustainability Sourcing Consumer Goods Seasonal Menu 329

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. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

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. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

MARCH 11, 2025

Restaurant owners negotiated payment plans with their landlords, many of which had prolonged forgiveness dates, but were often not able to pay back rent. " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. ." – Pooja S.

Mobile Ordering 221

Mobile Ordering Kitchen Safety Fine Dining Food Safety 221

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 567

Marketing SEO Front of House Website Management 567

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.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

JANUARY 13, 2023

And now as a recession looms on the horizon, eight percent of restaurants are reportedly laying off employees heading into 2023, setting the stage for a tough season as holiday demand puts pressure on already-frustrated staff. But arguably no issue has proven to be as constant and bedeviling as the labor shortage.

Front of House 528

Front of House Back of House Online Ordering Food Order 528

Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Need to make menu changes? The best results right now can be discovered through the alteration of menus based on what consumers need now, and on what sells best. Keep in mind to keep the menu simple.

Supplies 492

Supplies Seasonal Menu Back of House Magazine 492

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

JANUARY 26, 2022

Create a Prix Fixe Menu. A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. Prix fixe menus can help increase sales and lighten the load on your kitchen staff. A prix fixe menu also gives off an air of elegance.

Social Media 563

Social Media Seasonal Menu Advertising Events 563

Modern Restaurant Management

JULY 1, 2024

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating strategic LTOs is a great way to keep customers interested each season on the brand, but it's also important to be strategic about the recipes you create.

Supplies 427

Supplies Seasonal Menu Retail Food Supply 427

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. ” Mix more drinks or turn more tables?

Operations 449

Operations Bar Back of House Front of House 449

Modern Restaurant Management

DECEMBER 6, 2022

The labor shortage is not only being felt by restaurant owners and back of house workers. Employing back-of-house technology to centralize and collect orders in a single place can help workers minimize errors and save time. percent in the second quarter of 2022. The Consumer Price Index for September shows an 8.5

Back of House 473

Back of House Customer Experience Point of Sale Consumer Goods 473

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. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. The hours arent clear, theres no menu, and youre not even sure if the place is still open. Frustrating, right? A website, however, is entirely yours.

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Helmed by chef Prateek Sadhu, the restaurant team periodically scours the nearby pine forests and river beds for wild fruits, berries, and herbs. Naar A dish at Naar.

Travel 225

Travel Social Media Seasonal Menu 2024 225

Modern Restaurant Management

APRIL 20, 2020

For starters, we are modeling a smaller restaurant with less front and back of the house staff. We are using last year’s monthly sales to address some of the seasonality of the industry. Everyone wants to go back to their favorite restaurants for their favorite meals. Two months of rent and utilities.

Front of House 525

Front of House Back of House Reservations Seating 525

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This includes back waiters, bus personnel, and bartenders.

Seasonal Menu 527

Seasonal Menu Back of House Customer Service Front of House 527

The Rail

JANUARY 3, 2025

Menu knowledge : Learn the entire menu and how to upsell and cross-sell items on that menu. A well-trained team reduces mistakes in each of the above areas that can deter guests from coming back. Seasonal pest prevention training can also be a game-changer in maintaining cleanliness throughout the year.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

APRIL 11, 2024

Similarly, Taco Bell Cantina is also reinventing its dining journey by offering a shareables section on its menus, showcasing local artwork, opening kitchens, and serving alcoholic drinks like twisted freezes. Additionally, digital menus and order-ahead options enhance convenience and offer personalized customization.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

Management 476

Management Management Coaching Front of House 476

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. Table of Contents.

Definition 360

Definition BOH FOH Front of House 360

Modern Restaurant Management

AUGUST 18, 2023

Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. 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. It's the tables!

Back of House 418

Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

MARCH 13, 2020

So while it’s early in the season, open up patio and sidewalk space if you have it. 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.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

JUNE 2, 2021

If done right, a huge amount of relevant data can be collected that explains why the guest has spent as much, tipped as much, or if they have the intention to come back. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. But not in the way you might think. The Shift to Co-Pilot Mode.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Modern Restaurant Management

JANUARY 17, 2024

Create an app to make it easy for Gen Z to place a mobile order, review their regular meals and stay up to date on seasonal specials and rewards. Keep your customers coming back for their favorites by saving their preferences and offering them to place those same orders again.

Loyalty Program 489

Loyalty Program Mobile Ordering Customer Experience Back of House 489

Modern Restaurant Management

NOVEMBER 18, 2019

With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? After all, these things never take a holiday. Help Employees Understand the Why.

Food Safety 385

Food Safety Food Allergens Seasonal Menu 385

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.

Kitchen Safety 436

Kitchen Safety Front of House Fine Dining Back of House 436

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 401

Menu Seasonal Menu Front of House Café 401

7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Knowing these customer experience factors can help you create a positive and welcoming environment that will keep guests coming back for more.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

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. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

JULY 12, 2020

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Sure, there are temperature checks at the back door, masks donned upon arrival, and deep hand cleaning constantly throughout the day, but in reality no one knows if this is enough.

Front of House 417

Front of House Back of House Dine-in Food Order 417

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