Modern Restaurant Management

APRIL 16, 2025

While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line. From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending.

Back of House 221

Back of House Waste Food Supply Transportation 221

Modern Restaurant Management

APRIL 22, 2025

Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

Front of House 221

Front of House Back of House Waste Recycling 221

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. “Community, environment.

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Compost Food Equipment Waste 293

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

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

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.

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

JANUARY 20, 2021

Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. 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.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

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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Food Front of House Back of House Point of Sale 413

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.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

OCTOBER 7, 2024

Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry. Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high.

2025 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

MARCH 14, 2025

How Kitchens Are Evolving Today Not all restaurants are lucky enough to have a Carmy and an effective brigade: for most, if a steak reaches the grill and the paper ticket was wrong, then the steak gets fired wrong, and suddenly they’ve wasted a $15 protein. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!"

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

OCTOBER 23, 2024

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. 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.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

NOVEMBER 15, 2021

Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Automation technologies can improve back of house operations as well. Optimize Food Safety Protocols. trillion each year.

Training 489

Training Front of House Food Safety Back of House 489

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. While our primary focus is on the back-of-house (BOH)—from food preparation to cleaning—we foresee that labor shortages and rising minimum wages will continue to challenge the industry.

Food Safety 473

Food Safety BOH FOH Kitchen Safety 473

Modern Restaurant Management

FEBRUARY 16, 2021

According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019. The bigger trend we expect will continue to grow beyond the pandemic is tamper-proof packaging. Alcohol To-Go Will Expand.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? 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. We then recommend the best companies in each sector so you find the right solutions for your business.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. The next sneaky costs comes from waste. Our first sneaky cost is the time involved in prepping guacamole.

Food Supply 474

Food Supply Food Safety Front of House Back of House 474

ChowNow

APRIL 15, 2025

Fortunately, though, cutting costs doesnt have to mean cutting corners, sacrificing the qualities of your restaurant that keep customers coming back again and again. Running a restaurant is equal parts passion and precisionespecially when it comes to running the numbers.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them.

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Inventory Management Management Waste 493

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. But is B Corp certification something restaurants should pursue? I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification 221

Certification Fast Casual Front of House Government 221

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. Inventory stock changed significantly.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. Gives front-of-house teams the resources to provide better customer service. Digitally Enabled Restaurants Have Less Waste. ” Digital Communication Can Increase Customer Loyalty.

Mobile Ordering 493

Mobile Ordering Front of House Communication Online Ordering 493

ChowNow

MARCH 28, 2025

Front-of-House AI Applications One of the best things about AI is that while it helps your staff, its also giving your customers a better experience. Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money. More than you think.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

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

ChowNow

APRIL 11, 2025

Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. Leveraging Digital Visibility.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

Modern Restaurant Management

NOVEMBER 16, 2021

Cloud-based restaurant management software solutions enable food service operators to access everything from personnel to payments to back-of-house operations and incorporate loyalty programs from any channel the customer uses in real-time. Same thing with locations – which ones are turning a profit or are draining the budget?

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

Modern Restaurant Management

APRIL 13, 2022

Monitoring Supply Can Curb Waste and Loss. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

NOVEMBER 29, 2022

Increased waste (and related costs ). Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. Clarify and verify.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix. Communications. Let’s take a look at a few that can directly benefit you today.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

SEPTEMBER 29, 2021

Utilize Back-of-House Technology. Back-of-house staff spend wasted hours manually counting inventory and trying to figure out their cost of goods sold. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Pay Attention to Utilities. This includes labor and inventory.

Back of House 493

Back of House Inventory Food Supply Technology 493

Modern Restaurant Management

JUNE 14, 2022

Restaurant theft is expensive. One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. That totals between $3 and $6 billion annually. The same study found that About 75 percent of employees steal from their workplace at least once, if not repeatedly.

Point of Sale 508

Point of Sale Kitchen Safety Back of House Inventory 508

EATER

FEBRUARY 13, 2025

For starters, the house smelled like chemicals from all the burnt plastic and electronics in the air, and every surface was coated with a fine layer of ash. And if I never see or use something thats been shoved to the back of the fridge, this cycle of waste will continue. A lot of things feel different now.

Front of House 215

Front of House Back of House Waste Events 215

Modern Restaurant Management

MARCH 22, 2023

IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time. Instead, IoT technology works alongside employees to reduce mundane tasks and give them valuable time back to focus on more pressing priorities. percent in late 2022.

Back of House 449

Back of House Front of House Food Safety Kitchen Safety 449

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. Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528