Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Moving to Multichannel Dining Experiences Dining out is… back? Restaurants know this, and it’s why they are focused on connecting the back and front of the house. So, what’s the solution?

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2024 Mobile Ordering Front of House Fast Casual 508

Modern Restaurant Management

DECEMBER 23, 2020

Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. These aspects create a modern yet interactive dining experience with a connection to the built environment. Getting Creative with Outdoor Space.

Design 539

Design 2021 Outdoor Brewery 539

Modern Restaurant Management

DECEMBER 22, 2021

When using biophilic design it is important to use natural tones for tables, bar fronts and seating to replicate tones found in nature. The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. It takes a memorable aesthetic that will pull customers in and keep them returning.

Design 531

Design 2022 Front of House Back of House 531

Modern Restaurant Management

FEBRUARY 5, 2025

MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. But while wings still dominate as the top football snack, new data suggests that more fans are choosing to watch the game at home rather than head to their local sports bar.

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2024 Food Order Delivery Sports 309

Modern Restaurant Management

MARCH 13, 2020

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. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

NOVEMBER 1, 2021

. "The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone. Even well-funded university dining halls are closing their doors. Even well-funded university dining halls are closing their doors.

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Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. This will aid you in delivering an enjoyable dining experience and help you retain customer loyalty. Untrained and unmotivated staff. Inefficient management of staff.

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Front of House Kitchen Safety Customer Service Point of Sale 545

Modern Restaurant Management

MARCH 27, 2020

Jon Taffer is scared for restaurants and terrified for bars. He cautioned that when restaurants can reopen for dine-in service, they will have to face the bittersweet reality of less seating capacity and less sales–he estimates as much as 30 percent–due to social distancing practices and guest apprehension. "They

Front of House 438

Front of House Social Media Back of House Seating 438

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Outside of off-premise options, contactless technologies can keep customers safe as they return to dine-in at restaurants. .” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

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Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MAY 22, 2020

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. In addition to delivery and takeout, an ice cream shop and a bar and grill in Kane County, IL both implemented out-of-the-box solutions to serve their customers during the current pandemic.

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Front of House Customer Service Delivery 2003 408

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

AUGUST 11, 2021

where our own offices have been for more than 45 years, into a contemporary American whiskey bar, Bosscat Kitchen and Libations. The exterior brick and mortar façade was carefully restored, and an additional brick column was added seamlessly to the front of the building, balancing the look of the entrance.

Front of House 493

Front of House Design Restaurant Law Back of House 493

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. Whether you are short-staffed or not, hiring and retention should always be front of mind for your restaurant.

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Hiring Front of House Recruiting Back of House 520

Modern Restaurant Management

JUNE 19, 2020

They are confident people want to go back to dining out and not be reminded of COVID-19. Cleanliness Is Front and Center. As designers, we will need to develop safe storage solutions and possibly vestibules for back-of-house entrances, if needed. Restaurant guests who choose to dine-in will now be laser-focused on food safety.

Front of House 386

Front of House Back of House Seating Design 386

Modern Restaurant Management

JUNE 8, 2020

states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Dining Room/Bar. Though a handful of U.S.

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FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

JUNE 2, 2022

But some, such as the popularity of technology enabled dining experiences, are staying strong. Set the Bar. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers.

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Mobile Ordering Front of House Back of House Consumer Goods 473

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. How do you prevent cross-contact in your salad bar? Meeting the needs of gluten-free consumers also extends beyond the front of the house. If so, what are they?

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Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

MAY 7, 2020

Shifting Delivery and Dine-In Experiences. Today, that means restaurants have transformed their dining rooms into safe, no-touch pickup zones, with some even offering drive thru or curbside pickup for the first time. and abroad. So what can restaurants do to adapt their offerings to this changed consumer?

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Food Safety Mobile Ordering Front of House Seating 480

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

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Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Do be patient with people as they adapt to a new environment and a new set of rules for dining out. Even though they have ?less

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FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

APRIL 24, 2020

The good news is that people are resilient, strong, and love to dine out with friends and family. As restaurateurs, you will return to greeting guests, return to working with your staff, but in addition to great food and spirits, you will be required to offer a safe, clean dining experience like never before.

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Front of House Customer Experience Back of House Dine-in 525

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. Let’s say you run a fast-casual restaurant.

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Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

MAY 13, 2021

Together with members of Congress, the White House, and the Small Business Administration, they ultimately put together a way for restaurants to apply for federal restaurant relief grants. Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants.

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Front of House Food Safety Certification Social Media 367

Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. Interviews with potential employees are being scheduled, but no-shows are the norm. Restaurants took a huge hit during the pandemic, and still have the longest climb back to pre-COVID-19 employment levels, according to the National Restaurant Association.

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Ordering Front of House Hiring Recruiting 448

EATER

SEPTEMBER 13, 2023

As the former dining editor for Maui Nō Ka ‘Oi magazine, I can name 30 without even trying. Before the fire, Lahaina’s world-famous Front Street was little more than a patchwork of wooden shacks held together by layers of paint, cooking grease, crusty sea salt, banana sap, and gossip. For some, it was simply home.

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Front of House Back of House Food Truck Dine-in 345

Modern Restaurant Management

APRIL 14, 2020

For every customer that orders via takeout or delivery, give them a voucher or offer a discount for in-house restaurant dining once quarantine guidelines lift. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. In order to implement, be sure to: Clear out your walk ins first. Communicate.

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Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.

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2023 Loyalty Program Mobile Ordering Customer Experience 493

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. 2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5

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2021 Front of House Social Media Back of House 370

7 Shifts

SEPTEMBER 1, 2022

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. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Table of Contents. What does 86 mean?

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Definition BOH FOH Front of House 360

Modern Restaurant Management

APRIL 14, 2020

" "As a small business owner these unprecedented times are very overwhelming," said Rick Fernandez, owner of 3N1 Sports Bar & Grill in San Diego. "Cox " "As a small business owner these unprecedented times are very overwhelming," said Rick Fernandez, owner of 3N1 Sports Bar & Grill in San Diego. "Cox

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Online Ordering Back of House Customer Service Small Business 530

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

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2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

AUGUST 25, 2023

The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management. Today’s restaurant operators and managers should recognize the importance that music plays in creating an inviting atmosphere. They also have a clear target customer in mind for the establishment.

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Design Back of House Front of House Customer Experience 416

Modern Restaurant Management

APRIL 20, 2021

2021 will bring a restaurant renaissance unlike any we’ve seen before, with more consumers dining out and planning events than in years past. In this edition of MRM Research Roundup, we feature news of the expected pent-up demand from guests, the Great Restaurant Restart and delivery trends. Event Planning Is Back.

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2021 Online Ordering Mobile Ordering Guest Recovery 473

EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. The staff would point guests to the bar while they waited, and despite the fact that it takes up about a third of the room, it was almost as difficult to snag a seat there as it was at a table. But despite of all of this, Peaches Hot House is busier than ever.

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Front of House Back of House Point of Sale Fast Casual 264