Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. This requires a modular design approach, from adaptable kitchens to multifunctional dining spaces.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

2020 481

2020 Influencer Point of Sale Food Safety 481

EATER

OCTOBER 28, 2022

short Vancouver’s old(er) guard of fine dining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out. Côte de porc at St. Lawrence/Official.

Fine Dining 261

Fine Dining Casual Back of House Social Media 261

7 Shifts

JULY 12, 2024

Train your staff to use ingredients efficiently and plan your menu to minimize waste. Full-service restaurants Full-service restaurants offer a complete dining experience with table service. This type of restaurant can charge higher prices for their meals because of the full dining experience and quality service.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

FEBRUARY 28, 2020

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.” Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers. Taylor Sokol.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

MAY 23, 2022

If you’re in a manufacturing facility, you might not need a picture of the final product in your recipe, but if you’re working in a fine dining or fast casual restaurant, you need a picture of the final product so that the people making that food know what it’s supposed to look like.

Document 539

Document Fine Dining Fast Casual Information 539

EATER

OCTOBER 26, 2020

Most obvious is the great environmental waste of printing out so many menus. Closures: Callie Speer’s cool downtown diner Holy Roller in Austin; and fine dining gem Tarsan i Jane and trailblazing organic restaurant Tilth in Seattle. curfew on indoor dining. .; curfew on indoor dining. Barry Brecheisen.

Fine Dining 329

Fine Dining Seasonal Menu Dine-in Back of House 329

Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. “Most QSR and Fast Casual brands have already adopted a digital ordering program.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. With restaurant dining rooms closing unexpectedly and inconsistently from market to market, the industry realized the ability to communicate frequently and rapidly to their customers is critical. Shasta, California.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

7 Shifts

DECEMBER 18, 2023

Additionally, inventory management tools can help you prevent unnecessary waste. Reservation-tracking tools use your dining room’s capacity and floor plan, which helps prevent overbooking. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

JUNE 4, 2021

For fine dining, around 30 percent. Fast-casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. Whereas a bakery or pizzeria's most costly ingredients maybe cheese or chocolate, a fine-dining restaurant's could be shellfish and top-of-the-line beef. Labor costs and labor cost percentage. Pizza: 31.3%.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

AUGUST 7, 2024

A restaurant that serves fresh swordfish with grilled vegetables, for instance, will probably have a higher food cost percentage than a fast-casual restaurant that serves fried fish and chips, since the fish may come frozen and the french fries can be bought in bulk. Include the cost of each item and how much of it went to waste.

Food 370

Food Seasonal Menu Inventory Pricing 370

Future Food

NOVEMBER 27, 2024

From the rise of AI to the increasing popularity of experiential dining, businesses are adapting creatively to meet new consumer demands. Perhaps oddly and yet understandably, premium dining spending has increased… but only through average spend. Those who already treat themselves to high end dining experiences spend more.

Hospitality 78

Hospitality 2025 Food Back of House 78

EATER

APRIL 25, 2023

The dish is equally at home sold from the trunk of a car and at the country’s finest dining establishments. Caldo de ceviche, a byproduct that could otherwise go to waste, is a lot cheaper than the fish that makes up the bulk of ceviche proper. Juan Miguel Pacheco outside Fory Fay. Where did caldosas come from?

Fine Dining 274

Fine Dining Back of House Point of Sale Advertising 274

Lavu

NOVEMBER 17, 2023

Casual Dining Restaurants Casual dining restaurants offer relaxed atmospheres with moderately-priced menus. Despite increasing competition from fast-casual restaurants, they adapt menus, service, and experiences to stand out and offer the best deal. Their profit margins are around 6.5 percent on average.

Fast Casual 138

Fast Casual Food Truck Fine Dining Loyalty Program 138

7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Restaurant reporting also pinpoints areas where wasteful spending can be reduced — particularly for labor. Developing a New Concept. Starting from scratch with a new restaurant idea can be exciting for the eager restaurateur.

Management 370

Management Management Document Hiring 370

7 Shifts

NOVEMBER 19, 2019

Fast casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. Notice that quick service and fast casual restaurants’ labor cost percentage is below 30%. Sit-down and casual restaurants, however, tend to have a higher labor cost percentage, given the fact it takes you an hour to serve a guest rather than a few minutes.

Management 253

Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.” car finance, fuel, insurance, etc.) (22

2024 294

2024 Mobile Ordering White Paper Customer Service 294

Goliath Consulting

JANUARY 6, 2019

He works with liquor distributors to cut waste and capitalize on deals/specials that work for your concept without inflating your liquor cost with excess inventory. Colin works hand-in-hand with management, teaching scheduling techniques to keep the restaurant staffed and employees satisfied.

Management 150

Management Management Front of House Back of House 150

Modern Restaurant Management

MARCH 11, 2020

The majority of fast-casual and fine dining operators are meeting this challenge head-on by adding new offerings monthly,* driving increased competition with bar-and-grill operators. " The TWO HENS monthly license fee is $249. Sift Launches Insult Monitor.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

7 Shifts

MAY 15, 2023

I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely. He drew on his experience in fine dining, an all too common one of overwork and chasing perfection, and knew that he wanted to create a healthier work environment at Pecking House.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

The Rail

MAY 15, 2024

As a result, the demand for quick and convenient dining options has been met. Understanding the Counter Service Restaurant Concept Counter service restaurants , also known as quick service restaurants (QSR) or fast-casual spots, offer a quick and convenient meal without the full-on fanciness of a traditional table service restaurant.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

EATER

DECEMBER 6, 2022

Capital-T Trends have had the space to take root as customers crowded into dining rooms and traveled around the country, bringing their excited energy with them to red-sauce Italian joints, vibey supper club-inspired spots, and so many pop-ups turned full-fledged restaurants. Hillary Dixler Canavan. Nashville, Tennessee. Danielle Del Valle.

2022 246

2022 Fine Dining Dine-in Food Truck 246

Lavu

OCTOBER 13, 2023

For example, a casual restaurant usually has a higher turnover rate. Consider using smaller tables for smaller groups, flexible seating options, and appropriately-sized dining areas for different occasions (e.g., casual dining vs. fine dining). The ideal turnover rate changes based on type of restaurant.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. The transaction marks the addition of the first fast-casual concept to Yum! National Restaurant Association Show Canceled. Brands, Inc. ” Yum!

Food Supply 253

Food Supply Kitchen Safety Food Safety Cash Management 253

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. “Plant-based dining is not a fad that is going away.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

DECEMBER 18, 2023

Additionally, inventory management tools can help you prevent unnecessary waste. Reservation-tracking tools use your dining room’s capacity and floor plan, which helps prevent overbooking. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.

Management 195

Management Management Email Marketing Point of Sale 195

EATER

MAY 24, 2022

What you get is an uneven, mostly fine, single day’s worth of eating, at the cost of what most people spend on groceries over the course of a few weeks. Because what you get is an uneven, mostly fine, single day’s worth of eating, at the cost of what most people spend on groceries over the course of a few weeks.

Fine Dining 246

Fine Dining Seasonal Menu Food Order Transportation 246

Black Box Intelligence

AUGUST 20, 2022

July’s top performing segments based on sales growth were Family Dining and Fast Casual. The industry’s worst performing segments – those posting negative YoY same-store sales growth – were Casual Dining and Fine Dining. Limited-service includes quick service, and fast casual. The post ??

Fast Casual 98

Fast Casual Fine Dining Point of Sale Casual 98

Squirrel Systems

MARCH 3, 2025

Whether you’re running a fast-casual concept or a fine-dining establishment, embracing the right technology can help optimize operations, enhance customer experience, and increase profitability. These platforms can also handle curbside pickup, dine-in reservations, and even contactless ordering and payment.

2025 89

2025 Technology Operations Mobile Ordering 89

Restaurant Clicks

OCTOBER 26, 2021

The Hudson Cafe Selden Standard Dime Store Grey Ghost Detroit The Brooklyn Street Local The Whitney Detroit The Apparatus Room Bobcat Bonnie’s Honest John’s Rose’s Fine Food and Wine Le Petit Déjeuner Restaurant Clique O.W.L. The restaurant’s vibe is both friendly and casual. The Hudson Cafe. David Whitney Jr.

Website Management 122

Website Management Fine Dining Back of House Online Ordering 122

Transact

FEBRUARY 21, 2020

Sushi has extended far beyond its home country of Japan and is available in nearly every major city in the world — from fine dining restaurants to casual food chains to grocery stores. And it’s no wonder! It’s unique, visually appealing and delicious. Labeling Challenges.

Fine Dining 86

Fine Dining Customer Service Retail Waste 86

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

FEBRUARY 18, 2022

According to the National Restaurant Association’s recently published State of the Restaurant Industry, the percentage breakdown of operators who plan on investing in back-of-the-house technology in 2022 are as follows: Family dining – 30%. Casual dining – 28%. Fine dining – 28%. Fast casual – 26%.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78