Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

MAY 27, 2024

She previously spent three years as an executive recruiter for restaurants, and her recruitment experience varies from fast food chains to fine dining, and for roles ranging front of house, back of house and management. Restaurants are an extremely fast-paced, customer-centric industry.

Recruiting 474

Recruiting Front of House Back of House Hiring 474

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

ChowNow

JANUARY 23, 2025

Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. But first, why is customer retention such a big deal? Sales: 80% of sales typically come from 20% of clients. Thats huge!

2025 195

2025 Loyalty Program Operations Email Marketing 195

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. An issue that may arise from this in 2024 is data privacy.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MAY 24, 2023

1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama. Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 465

Seating Front of House Back of House Cash Management 465

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. This movement toward more sustainably sourced food in both our fast-casual and fine dining restaurants will continue to expand in the future. Mark Hoefer, General Manager, Le Bilboquet Atlanta.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

ChowNow

MARCH 14, 2025

Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. Operators who ignore this opportunity risk losing significant revenue to their competitors while missing out on the chance to build a stronger connection with their customers. But growing online order volume isnt always easy.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

SpotOn

JANUARY 14, 2025

But as a chef with 40 years of professional kitchen experience, she’s well-versed in the history of restaurants and the role they’ve played in the community over time. To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. ” Renee Gordon is no historian.

Operations 98

Operations Front of House Back of House Seasonal Menu 98

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Does not take into account level of experience, position, or standard of service provided. This approach incentivizes servers to create a stellar experience for every party, as they directly benefit from higher tips. Find the full guide to restaurant tip outs here. Even tip splitting.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

APRIL 3, 2023

an hour, leaving the rest of an employee's compensation up to the good will of customers in the form of tips. It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. The restaurant industry has a wage problem. And arguably sometimes the most under-compensated.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Plain and simple.

Fine Dining 426

Fine Dining Front of House Customer Service Customer Experience 426

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

Fine Dining 392

Fine Dining Front of House Dine-in 2016 392

Modern Restaurant Management

DECEMBER 4, 2019

For many companies in a variety of industries, the design above the door plays a major role in encouraging potential customers to step inside. In these situations, it’s often a good idea to use your signage to give additional design cues so that customers have some idea what to expect. Effective Use of Images and Typography.

Consumer Goods 418

Consumer Goods Front of House Design Customer Experience 418

7 Shifts

JULY 12, 2024

By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Let’s explore what this number means, how you can calculate it, what the average margin is for different types of restaurants, and the factors that can affect low profit margins.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag. The US and UK also varied on how they wanted to retrieve take-out orders.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

Culinary Cues

FEBRUARY 16, 2021

These are the places where memories are built and where customers become friends, and friendships last from generation to generation. I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business.

Fine Dining 447

Fine Dining Employee Relations Front of House Small Business 447

Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

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. In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

Modern Restaurant Management

DECEMBER 19, 2023

Building these relationships with customers is key to attracting new guests and fostering long-term brand loyalty across locations. Solutions that specifically targeted the guest experience, from ordering to payment to on- and offline interaction, took priority. Here are some of their insights.

2023 294

2023 Front of House Customer Experience Customer Service 294

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Why not briefly fill rooms by offering an exclusive evening of private pandemic dining?

Hotels 344

Hotels Fine Dining Dine-in Front of House 344

7 Shifts

AUGUST 12, 2020

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

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.” "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.” SpotOn Secures $60M Funding.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

Sustainability 251

Sustainability 2050 Transportation Front of House 251

EATER

FEBRUARY 18, 2021

In the absence of clear federal and state government mandates, they have had hugely variable experiences from workplace to workplace as they weigh the pros and cons of returning to kitchens and dining rooms. Sandy Levine owns Chartreuse Kitchen & Cocktails in Detroit and is also high-risk. Work through the pain, work long hours.’

Front of House 287

Front of House Back of House Tip Distribution Outdoor 287

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Yelp's Economic Impact Report. Diners are Ready, but Concerned.

2020 450

2020 Travel Food Safety Consumer Goods 450

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

Fine Dining 358

Fine Dining Front of House Vineyard Seasonal Menu 358

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

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.” Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

FEBRUARY 1, 2022

Telly Justice and Camille Lindsley are creating a blueprint for fine dining’s queer future with their upcoming New York City opening, HAGS The dining room at 163 First Avenue in New York’s East Village is barely big enough to fit two people standing side by side.

Fine Dining 246

Fine Dining Front of House Dietary Restrictions Back of House 246

EATER

MAY 19, 2020

Dining out right now will come with certain risks. This means that thousands of restaurants, after pivoting to takeout or closing altogether, are now legally permitted to open their dining rooms to customers. And so right now, the decision of whether or not to dine out is personal. Without a vaccine, there is risk.

Cash Management 359

Cash Management Fine Dining Fast Casual Food Safety 359

EATER

OCTOBER 19, 2020

These outdoor dining rooms have remade the landscape of major metropolitan centers and small towns, allowing people to spill into the streets, visit with friends and family, and — for an hour or two — forget about the looming threat of a deadly and highly contagious virus. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts.

Management 370

Management Management Document Hiring 370