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.

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Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals.

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Modern Restaurant Management

JUNE 26, 2020

Unfortunately, not all restaurants and bars were able to pivot and adapt to the new normal and for many, those doors have closed indefinitely. Restaurants and bars are opening with capacity restrictions and new guidelines. Many restaurants are looking at their 2020 budget and wondering – what now?

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Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

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Front of House Back of House Online Ordering Kitchen Safety 520

EATER

MARCH 12, 2025

Randi Lee and his wife, Jeanette Zinno, took over the storefront that would become Leland Eating and Drinking House in Brooklyn in February 2020, ready to fully demo the space. Masked chefs make pizza in a restaurant kitchen in 2022. What I originally envisioned is the restaurant that exists now, says Stieber.

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Modern Restaurant Management

MARCH 27, 2020

Jon Taffer is scared for restaurants and terrified for bars. But the star of Bar Rescue does feel those who are using this time wisely to regroup will have the best chance for coming back strong. "The "The fighter is going to win, right now." Social media is a key component to staying connecting with guests.

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Modern Restaurant Management

APRIL 9, 2024

Restaurants know this, and it’s why they are focused on connecting the back and front of the house. However, the reach of these interactive experiences is extending beyond these locations and into restaurants, bars, and more. In fact, 45 percent of restaurant operators expect competition to be more intense than last year.

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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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Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Let’s review how restaurant technology can assist you with your daily operations.

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Modern Restaurant Management

SEPTEMBER 7, 2021

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. Some operators are even decreasing hours or closing locations due to a lack of restaurant staff.

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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.

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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. Restaurant efficiency is the key to making a profit in an industry with thin margins and fierce competition. Untrained and unmotivated staff. Inefficient management of staff.

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Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. "Restaurants and bars with outdoor spaces will have the greatest chance of surviving a coronavirus downturn this year and for the rest, they may have to pivot to Plan B," said Robert R.

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Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. 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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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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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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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. Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. Getting Creative with Outdoor Space.

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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. As bars began opening after COVID initially subsided many design techniques were put in place to keep people safe and socially distanced. Use Design to Excite the Senses.

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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. Some operators are taking the financial risk, offering wage increases for front-of-house staff. So what pushed them to leave?

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Modern Restaurant Management

MARCH 24, 2023

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. Meeting the needs of gluten-free consumers also extends beyond the front of the house. Messaging about gluten-free options and safety protocols begins with your menu.

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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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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.

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Modern Restaurant Management

JUNE 8, 2020

Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Dining Room/Bar. Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Though a handful of U.S. Employee well-being. Entry/Exit.

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Modern Restaurant Management

JUNE 19, 2020

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. Others include extra wait stations with hand sinks and sanitizing storage or retrofits, as part of the front of house. Redefining that experience will be important.

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Front of House Back of House Seating Design 386

EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

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Modern Restaurant Management

JUNE 2, 2022

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. But some, such as the popularity of technology enabled dining experiences, are staying strong. Stay Connected.

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Modern Restaurant Management

JUNE 28, 2022

The development of robotics in the post pandemic scenario has changed the overall scenario for the industries, especially the restaurants industry. The prominence of food delivery and service robots has increased in the overall restaurant industry. This is owed to the uncertainties faced by the restaurants at the global level.

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7 Shifts

SEPTEMBER 1, 2022

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. The term has somewhat murky origins but has always been tied to the restaurant, bar, and hospitality industry. Table of Contents. What does 86 mean? Where did the term come from?

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Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. Prioritize health and safety : At the height of the pandemic, most restaurants enacted measures to protect employees and customers, such as blocking off every other table, requiring masks and erecting plastic barriers between tables and at the bar.

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Modern Restaurant Management

JUNE 29, 2020

For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Florida restaurateur Suzanne Perry of Datz Restaurant Group shared dos and don’ts of post-COVID-19 bar etiquette for bartenders. Here's some of their advice.

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Goliath Consulting

OCTOBER 16, 2024

A well-integrated system can manage both in-house and online orders from one platform, reducing the risk of mistakes and ensuring a smooth flow during busy times. It processes orders and payments while tracking sales data. These ensure that the kitchen is always well-prepared.

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Modern Restaurant Management

AUGUST 27, 2020

On March 3, Columbus canceled the Arnold Sports Festival, one of the largest events of the year for the city. That was just the beginning of the coronavirus pandemic, but at Wolf’s Ridge Brewing, it was a clear sign of change and we immediately knew we’d have to adjust our business model. Increased Transparency.

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Modern Restaurant Management

SEPTEMBER 22, 2022

The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management. For the restaurant business, the pandemic changed everything, including raising the bar for what consumers expect in terms of choice and convenience.

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EATER

SEPTEMBER 13, 2023

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. Over the years it housed a saloon, stage, and movie theater. Over the years it housed a saloon, stage, and movie theater.

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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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Modern Restaurant Management

MAY 7, 2020

With social distancing guidelines in place and capacity and party size restrictions like we’ve seen outlined in other states , we can expect to see increased spaces between tables, eliminated host stand waiting areas, reductions of bar seats and even entirely new layouts for restaurants that highlight contactless offerings. and abroad.

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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.

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