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

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.

Sustainability 330

Sustainability Sourcing Consumer Goods Seasonal Menu 330

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S.

Compost 296

Compost Food Equipment Waste 296

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. So let’s take this a step further. This makes business tight causing a hard look at any extra costs.

Food Supply 221

Food Supply Customer Service Back of House Small Business 221

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. 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.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

EATER

DECEMBER 4, 2024

How my father taught me how to be a dad, one roasted Lowcountry oyster at a time “Boy, take your time and pay attention to what you’re doing!” Just put the knife in the back and twist it.” The time I cut my hand open stands out the most. The time I cut my hand open stands out the most.

Back of House 304

Back of House 2007 Take-out Equipment 304

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. We’ve put together five steps for getting the most out of your data: 1. You won’t need to reference external sources if your own standards go above and beyond the requirements. Define Data-Based, Measurable Standards.

Front of House 539

Front of House Management Management Franchise 539

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 not just about putting out fires when problems arise; its about building systems that prevent those fires in the first place.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Archaic and revenue draining.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

JULY 10, 2024

And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

JUNE 21, 2021

Mobile order and pay takes care of a lot of the admin side of a shift. From taking orders at tables, processing payments or taking telephone orders for takeaway. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. Reduce Wait Times.

Mobile Ordering 466

Mobile Ordering Ordering Front of House Guest Recovery 466

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. Lastly, food cost should always be a consideration when making menu changes.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

JUNE 8, 2020

Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Though a handful of U.S. However, it won’t be business as usual. Employee well-being.

FOH 507

FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

DECEMBER 1, 2021

Work with your contractors to create a timetable taking these elements into account. This can also be a wise approach if you can’t extend your finances to take care of a full renovation in one go. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor.

Front of House 507

Front of House Back of House Customer Experience Equipment 507

Modern Restaurant Management

MARCH 1, 2021

Applying RFID downstream in the supply chain helps maintain traceability and transparency for such important back-of-house processes as: Delivery accuracy. Take for example, the urgency of a food recall. Traceability + Transparency for Back-of-House Operations. Inventory cycle count. Replenishment.

Technology 454

Technology Kitchen Safety Food Safety Food Supply 454

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The idea of diversifying portfolios toward concepts that were leaner but offered the same – or better – ROI began to take shape. Diversify vs. Simplify.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

ChowNow

FEBRUARY 21, 2025

In fact, its going to be a lot easier than you think, and there are steps you can take starting today that will give you real results by tomorrow. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders. Next, take a look at your menu.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. Technology continues to transform restaurant operations.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. Traceability Is Essential. Regulatory Requirements.

Food Safety 474

Food Safety Operations Food Supply Food 474

ChowNow

MARCH 27, 2025

This allows you to avoid paying the 25-30% third-party commission fees and keep more revenue in-house. A $16 sandwich might feel like a splurge at a deli, but totally reasonable at a trendy caf that sources local, organic ingredients and has a curated vibe. Menu pricing has a lot to do with perception.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

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. 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

MAY 14, 2021

According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Most of the time, back-of-the-house food that is being tossed, isn’t because its spoiled, and often times, still perfectly edible. The EPA estimated that in 2018, the United States wasted 35.3

Waste 527

Waste Compost Recycling Food 527

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

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. We also see this gaining traction with consumers similar to how calorie labeling became a major source of information for our personal health. Here are their responses. Lavu CEO Saleem S.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

MAY 8, 2020

Let’s take a look at a few that can directly benefit you today. While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Communications. Restaurant Logistics.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

APRIL 29, 2021

Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

DECEMBER 10, 2021

Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers. While you are waiting to be seated, the hostess fans out a deck of cards containing four jokers. If you pull a joker, the meal is on the house. Net result?

Marketing 567

Marketing SEO Front of House Website Management 567

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

APRIL 14, 2020

With grocery store shelves barely stocked, you can (and should) successfully add grocery items to your delivery, take out, or drive thru menus. In order to implement, be sure to: Clear out your walk ins first. Prepare to welcome them back. Plan to sell your existing inventory before you add more. Communicate. Incentivize.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Goliath Consulting

JUNE 15, 2021

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). 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.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

Delivery 364

Delivery Front of House Back of House Mobile Ordering 364

Modern Restaurant Management

AUGUST 4, 2022

These clams are incredibly rare and we were sourcing them from a local farmer in Florida. On our first day, we had a line out the door of guests and ran out of oysters to sell. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. Chef Solis.

Back of House 474

Back of House Front of House Communication FOH 474

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

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 451

Kitchen Safety Front of House Fine Dining Back of House 451

Modern Restaurant Management

MAY 23, 2023

For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game. The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419