Modern Restaurant Management

OCTOBER 7, 2024

Anecdotally, I have found that restaurants that rely on this technology have lower check averages and the overall experience is not one that drives guests to return, which is the lifeblood of any restaurant. Whether the customer returns or not, it’s a guaranteed revenue stream. This is a trend I hope will go away.

2025 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Maximize compliance.

Food Safety 489

Food Safety Kitchen Safety Audits Food Supply 489

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. Health Benefits for Customers Ingredients like organic coconut oil offer advantages over their non-organic varieties.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. Good friends, good food, good times.”. author unknown.

Seating 473

Seating Front of House Back of House Cash Management 473

Modern Restaurant Management

OCTOBER 24, 2024

Doing the Work Aspiring B Corps have to submit data and policies to prove how they measure up in the categories of Governance, Workers, Community, Environment, and Customers. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

DECEMBER 16, 2019

They are also a good choice for someone who wishes to give an experience rather than a material item,” said Riehle. Verbal skills, customer service and multi-tasking are the top 3 skills needed to work in the events industry. "The For customers, they are a given. percent hold more than 500 events. percent at hotels.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

JUNE 24, 2020

Wally Sadat, CMO of The Kebab Shop, a chain of restaurants in California and Texas, has been using On-Demand Delivery for Square Online Store during our beta test and said it helped him manage costs and retain customers during recent months. Sellers can pass this fee entirely to the buyer or offer custom delivery promotions.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

FEBRUARY 28, 2024

These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences. Despite the challenges each sector may face, the end goal remains the same – to create a dining experience that resonates with patrons long after they’ve left the table.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

The Restaurant Group

DECEMBER 8, 2024

Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Test Before Launch : Conduct a soft launch to gauge customer interest. Creative Solutions for Leftover Food Leftovers can be repurposed into delicious dishes, reducing waste and delighting customers.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

SEPTEMBER 23, 2020

. "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.” Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. .”

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

JANUARY 3, 2020

Since our tastes are constantly expanding, the culinary world has been keeping up with what’s hot and what its customers want to see on the menu. Even fast food giants are jumping in on the plant-based trend for 2020 by incorporating more vegetarian-friendly options to accommodate all customers.

2020 307

2020 Compost Sustainability Customer Experience 307

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. SKILL SET: One way to not only reduce costs, increase profit, and build an even better guest experience is to offer variety on the plate.

Compost 473

Compost Fine Dining Waste Café 473

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Hattie Marie's Looks to Franchising.

Franchise 340

Franchise Franchising 2020 Leadership 340

Modern Restaurant Management

AUGUST 28, 2020

A unique partnership with the James Beard Foundation (JBF) complements the launch of the film through a custom mentorship program, presented by KitchenAid, developed to advance women in culinary arts and support the industry at large as it rebuilds.?. He was instrumental in organizing the Frederick Community College Hospitality Program.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Culinary Cues

AUGUST 19, 2023

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Food was always important, but it was the hospitality of the charismatic operator that had made the restaurant experience what it was up to this point.

Hotels 408

Hotels Influencer Compost Recycling 408

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Another trend that’s here to stay—the digital dining experience.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

SEPTEMBER 14, 2021

TheFork and SevenRooms have joined forces to offer an exclusive and unique combination of services aimed at helping restaurants increase online reservations while seamlessly managing their front of house and guest experiences. The companies will launch a two-way integration. SpotOn Announces Funding Round.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

OCTOBER 16, 2019

Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JANUARY 18, 2024

The journey of a cocktail from the bartender's shaker to the customer's hand reflects the trends, tastes, and innovations of the time. The Experience Economy The foremost trend shaping the cocktail realm in 2024 is the experience economy. They truly capture the refined craft of mixology, without the alcohol.

2024 275

2024 Compost Sustainability Presentation 275

EATER

MAY 5, 2021

This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Now the DoorDash customer is left stewing and confused about whom to turn to, first pinging the delivery service, then emailing us.

Delivery 319

Delivery Back of House Food Order Online Ordering 319

Modern Restaurant Management

MARCH 3, 2023

Consumers want restaurant experiences : 84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up. commercial foodservice customer traffic to restaurants and other foodservice outlets ended 2022 flat compared to a year ago. Calmer Seas Ahead The U.S.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

Modern Restaurant Management

DECEMBER 31, 2019

We believe we will continue to see improvements in business models and technology that will advance the delivery experience for target audiences including logistics, restaurants and especially the consumer. 2020 will see investment increases in restaurants that operate without an onsite diner experience. Enter dark kitchens.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Cheetah

NOVEMBER 27, 2021

To successfully navigate towards a healthy planet, while maintaining a healthy business, restaurant operators must understand the alternatives and start experimenting with sustainable to-go packaging. California is in the final stages of legislation to make non-essential single use utensils available only ‘upon request’ by customers.

Sustainability 148

Sustainability Compost Recycling Loyalty Program 148

Perfect Daily Grind

SEPTEMBER 26, 2022

We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”. This can include staff training, replacing certain equipment with more sustainable alternatives, and informing customers about new systems like reusable cup schemes. The response has been overwhelmingly positive,” she tells me.

Waste 152

Waste Compost Recycling Sustainability 152

Modern Restaurant Management

SEPTEMBER 15, 2020

“We’re both humbled and lucky to support our amazing customers during this critical time. SALIDO continues to execute on its hiring plans to recruit and invest in talent across their Product, Engineering, Customer Experience, and Sales Teams. Lunchbox Partners with Ordermark.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Goliath Consulting

MARCH 14, 2020

A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. A research conducted by US Foods reported that the top complaints from ordering customers included, “food was not warm or fresh” and “food got shaken or messed up during delivery” (3).

Delivery 170

Delivery Food Compost Recycling 170

EATER

FEBRUARY 1, 2021

To translate this aesthetic to go, takeout food is creatively wrapped in compostable packaging and adorned with colorful custom labels. Still, his experience underscores how much time, thought, effort, and money is required to purposely avoid the apps. But you can get so many new customers through these third-party apps.’”.

Delivery 315

Delivery Online Ordering Customer Service Point of Sale 315

Modern Restaurant Management

NOVEMBER 4, 2019

“Our new Meatless Mondays not only allow us to offer more options to vegetarians and vegans, but we’re able to share with our other customers, who are meat-eaters, that substituting a plant-based alternative doesn’t have to sacrifice the taste of a dish.” ” Meatless Farm is expanding into restaurants in the U.S.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. ” SevenRooms Streamlines Payment Experience. A 360-degree guest experience platform is a must-have for operators.”

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Perfect Daily Grind

FEBRUARY 14, 2023

This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. For example, reusing and recycling coffee grounds into biofuel, compost, or fertiliser is already a popular way of minimising waste production. A large part of this revolves around the concept of a circular economy.

Recycling 171

Recycling Compost Sustainability 2050 171

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Customers will still crave convenience. Each provides something different.

2022 147

2022 Compost Recycling Beverage 147

Next Restaurants

JULY 18, 2024

Customers will not only appreciate the fresh, flavorsome meals you provide but also the fact that your menu is healthier and more nutrient-dense. By focusing on quality and avoiding highly processed foods, you can offer a wholesome dining experience that’s sure to turn heads.

Sustainability 122

Sustainability Menu Compost Seasonal Menu 122

EATER

MAY 6, 2021

thousands of Muslims are reviving traditional Ramadan customs with pandemic-safe initiatives. In the spirit of sustaining the mosque’s budget and reducing food waste, weekly iftars feature balanced portions served in compostable to-go boxes. As RCM brings back iftars for this year’s Ramadan programming, the meals look different.

Food Safety 260

Food Safety Waste Sustainability Book 260

Restaurant Engine

FEBRUARY 12, 2025

First, you have the best food and terrific customer service. Next, your restaurant customers are happy when they dine with you. The trick is to convince your current customers to do the marketing for you. All you need to do is leverage the enthusiasm and creativity of your customers. Create a catchy, branded hashtag.

Social Media 52

Social Media Marketing Customer Experience Customer Service 52

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. There are many upsides to having brand-loyal customers. Customers who develop an emotional connection with you and your brand are much more likely to become loyal.

Compost 114

Compost Loyalty Program Customer Service Back of House 114

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. There are many upsides to having brand-loyal customers. Customers who develop an emotional connection with you and your brand are much more likely to become loyal.

Compost 110

Compost Loyalty Program Customer Service Back of House 110