Customer Experience Front of House Take-out 
Modern Restaurant Management
MARCH 11, 2025
"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings."
Modern Restaurant Management
NOVEMBER 11, 2024
You take your seat at a table embedded with a touchscreen menu. Tipsy is a real robotic bartender at the Miracle Mile Shops in Las Vegas, mixing drinks for customers as we speak. And with robots like Tao greeting customers at the door, even front-of-house roles might be at risk. They weren't alone.
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Modern Restaurant Management
MARCH 11, 2025
Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
Modern Restaurant Management
FEBRUARY 17, 2020
Restaurants, like retail before them, are battling the rising tide of digital services by ensuring an experience that can’t be had online and that reflects well on their brand. Restaurants can thrive, even in the era of digital services, by offering an experience that can’t be found online. A Dirty Truth About Experience.
Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Those areas of your restaurant that aren’t typically seen by customers but directly impact your business. More Equitable Compensation In years past, front of house personnel – servers, bussers, hostesses, etc.
Modern Restaurant Management
DECEMBER 17, 2024
With so many people leaving the industry, restaurants stepped up—raising wages, creating new opportunities, and doubling down on the employee experience. With so many people leaving the industry, restaurants stepped up—raising wages, creating new opportunities, and doubling down on the employee experience.
Modern Restaurant Management
MARCH 7, 2025
They have to balance keeping customers happy while making sure their staff gets paid fairly. Restaurants must rethink their approach to tipping to retain staff and keep customers happy. Restaurants that set up solid tipping programs see fewer employees walking out the door. Simplifies the tipping process for customers.
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