Modern Restaurant Management

MARCH 16, 2021

We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. For example, we have one client who has moved away from traditional meat options, and their focus is on sustainably sourced oysters and oyster mushrooms, which are grown on-site. “Will this look good on Instagram?

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

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

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. In early June, we've seen diners seated come back substantially – now down 57 percent compared to pre-pandemic levels. Yelp's Economic Impact Report.

2020 450

2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

JUNE 24, 2020

When paired with other products like Square Marketing and Square Loyalty, sellers can strengthen customer relationships, create open lines of communication, and incentivize patrons to keep coming back. On-Demand Delivery for Square Online Store. The buyer receives text updates with links to live maps to track delivery progress. Visa SMB Help.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

EATER

NOVEMBER 29, 2021

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

Back of House 278

Back of House Travel Website Management Hotels 278

Modern Restaurant Management

DECEMBER 28, 2023

More Business and Pleasure : “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore. Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

APRIL 20, 2021

Event Planning Is Back. The survey revealed that after a year of birthday, holiday, graduation and anniversary celebrations over Zoom, respondents are ready to get back to event planning. Catering is still a promising source of revenue for restaurants, hotels and venues to continue to capitalize on.

2021 473

2021 Online Ordering Mobile Ordering Guest Recovery 473

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate.

Front of House 475

Front of House Customer Experience Dine-in Training 475

Modern Restaurant Management

DECEMBER 28, 2020

We also see this gaining traction with consumers similar to how calorie labeling became a major source of information for our personal health. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Carbon emissions labeling helps inform our impact on planetary health.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Culinary Cues

APRIL 15, 2020

This dates back to the Renaissance, through this time of enlightenment, the growth of human intellect, during times of conflict and war, struggling through recession and depression, when the structure of society and its government seems to falter and of course, when times are great and life seems to glow with optimism.

Travel 380

Travel Small Business Point of Sale Back of House 380

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do.

Front of House 370

Front of House Back of House Communication Customer Service 370

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

DECEMBER 28, 2020

In the case of leisure travel, we will begin to see a combination of passenger data, flight status, and restaurant capacity and availability, driving personalized offers and promotions to weary traveling families looking for a safe place to fuel up and relax. Here are their responses. To read part two, click here. generation.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

AUGUST 3, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish.

2020 487

2020 Franchise Franchising Food Order 487

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 400

Customer Experience Cash Management Customer Service Front of House 400

EATER

JUNE 12, 2020

Back-of-the-box recipes were once the stuff of family lore, and they can still be a source of inspiration now Not too long ago, I stood helpless in the doorway to my pantry, staring at my dwindling stores. The recipes on pantry food packages aren’t half bad. Pipas Imagery /Shutterstock.

Back of House 278

Back of House Advertising Education Take-out 278

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Culinary Cues

JANUARY 20, 2024

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining. Not necessary!

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

Modern Restaurant Management

DECEMBER 21, 2022

In a similar vein to tightly integrated systems across the business, we expect to see brands pursue simplification across all aspects of operations from how they manage payment processing to how they manage their digital expansion. End-to-end payment processing removes complexity and PCI compliance demands for operators.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

EATER

OCTOBER 22, 2020

Moments earlier, I learned from him that my grandfather’s final bit of travel before he died was to Guyana, where our ancestors had lived, and where he had arranged to meet with a distant family member. Between bites, my dad continued, “there’s a Fraser family land trust outside of Georgetown.”. Karla McNeil-Rueda: A bit of both.

Education 354

Education Food Order Back of House Social Media 354

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

AUGUST 3, 2020

The sausages hovered over freshly sourced chiles from different villages, solam (kokum), tamarind, mangoes, and fish, all spread on newspaper or mats woven from coconut palms. Fighting them off on hot summer days was our main source of entertainment during this long and tedious process, and we fought bravely. We were the crow chasers.

Food 328

Food Back of House Food Supply Transportation 328

EATER

SEPTEMBER 1, 2022

to help take care of the Powells’ house and daughters. to help take care of the Powells’ house and daughters. Charlie, a white Manhattanite advertising executive, had traveled extensively across Asia with his father, a naval officer and photojournalist/cinematographer. Family meal at East of Suez. The following summer, a week.

Fine Dining 246

Fine Dining Back of House Small Business Customer Service 246

Squirrel Systems

FEBRUARY 13, 2025

Cloud-based POS systems allow you to access real-time data from anywhere, whether youre on the floor, at home, or traveling. In 2025, your POS system will be more powerful than ever in helping you deliver tailored dining experiences that keep customers coming back.

2025 93

2025 POS Technology Operations 93

EATER

MARCH 7, 2023

To the north, you have the Kelly Miller housing projects, where about 94 percent of residents are below the federal poverty limit and most are unemployed,” says James, who worked as the farm programs manager at Common Good City Farm until early January. “To It hasn’t been an easy few years for farms using the pay-what-you-can model.

Marketing 286

Marketing Loyalty Program Pricing Back of House 286

EATER

AUGUST 22, 2024

The FX dramedy is beloved — critically acclaimed, and now ( finally ) Emmy-nominated — for its depiction of life on a reservation in the Muscogee (Creek) Nation in Oklahoma. Harjo grew up in Holdenville, a small town in the eastern half of Oklahoma, and still lives in the state, now based in Tulsa. Then you have the Native influence as well.”

Dine-in 312

Dine-in Reservations Back of House Influencer 312

EATER

FEBRUARY 28, 2024

Known as India’s Sunshine State, the area is also a favorite for foreign tourists, who frequent resorts, guesthouses, and beach cabanas, lured by the state’s sun, sand, and susegado, the Goan version of the laid-back life. Soul Travelling A dish composed in the forest on a Soul Travelling tour. What’s the food in Goa like?

Seasonal Menu 300

Seasonal Menu Travel Back of House Fine Dining 300

EATER

DECEMBER 14, 2022

Jimmy Calero, the school’s vending machine stocker who grew up in the city of Cali, chimed in to back her up. like Ruiz — a house doesn’t feel like a home without Coke. Sophia Pappas. Flor Ruiz, a teacher from Colombia, added excitedly, “Yo voy a hacer arroz con Coca-Cola.” Emily stopped writing and looked up. “It Claro que sí!

Food Truck 258

Food Truck Back of House 2005 Food Supply 258

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. foodservice industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., “The U.S.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

EATER

NOVEMBER 23, 2021

The capital, Boise, has led the boom (with a surge in housing prices to match), as remote workers migrated east from the Bay Area and the Pacific Northwest in search of more space, cheaper rent, and a quieter lifestyle. New residents brought infusions of cash and interest, but they’re building on the area’s endearing underlying character.

Vineyard 278

Vineyard Hotels Back of House Front of House 278

EATER

OCTOBER 19, 2020

Outdoor setups have also given restaurants a way to bring back some of their staff and to welcome customers eager for a break from their own kitchens. When restaurateurs and diners alike are mindful and cautious, eating outside has proven to be relatively low risk. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). Select U.S.

Franchising 340

Franchising Franchise 2020 Leadership 340

EATER

JUNE 4, 2024

Follow our expert advice, and you’ll arrive home with the best — and most intact — food souvenirs from Paris When I travel, shopping for food and tabletop items is a must — spices, sweets, and antiques allow me to savor and relive my experience when I return home. There’s no shortage of giftable food items in Paris.

White Paper 249

White Paper Airlines Travel Back of House 249

EATER

NOVEMBER 1, 2023

Every Sunday, I would go to my grandmother’s house, and she would make a big feast. But while living and traveling abroad, I noticed that whenever I felt lonely, or like I needed to do something that felt deeply familiar, I would go to the market. Soares is part of a family of food industry pros. I grew up in that world,” Soares says.

Back of House 291

Back of House Events Take-out Entertainment 291

EATER

OCTOBER 27, 2021

Rather than writing about him, the book is made of people talking about him, openly and freely, and the result is subtle and penetrating, sad and festive — like a literary wake, with people floating out and back in again, telling jokes, rethinking old grievances, remembering sad moments.

Book 321

Book Magazine Point of Sale Take-out 321

EATER

FEBRUARY 15, 2022

It’s less of a rolling motion than a pushing downward and dragging back while flicking her wrists. She moves the chiles continuously with an escobeta, a brush made from dried palm leaves, as the fire burns beneath the clay griddle in the garden of Alfonsina, the restaurant she runs with her son Jorge León on the outskirts of Oaxaca.

Back of House 246

Back of House Fine Dining Dine-in Restaurant Law 246

Modern Restaurant Management

FEBRUARY 28, 2020

“I found inspiration on my travels. . “I found inspiration on my travels. With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.”

Coaching 419

Coaching Point of Sale Customer Experience Retail 419