EATER

MARCH 12, 2025

Two weeks later, Stieber was spending the $2,000 Little Bear had earned in profit on takeout boxes and disposable cutlery, trying to figure out if menu items like beet egg drop soup or catfish okonomiyaki would travel well. Its definitely been nice to see that dream become a reality. That was February 26, 2020. But it didnt!

2025 226

2025 Back of House Front of House Kitchen Safety 226

Modern Restaurant Management

JANUARY 6, 2023

What do customers lose when the dine-in experience is removed completely from the restaurant business model? A Menu to Hold. Digital menus are great for off-premise ordering and contactless dining. Digital menus are great for off-premise ordering and contactless dining. Dining out gives you that excuse.

Customer Experience 473

Customer Experience Food Order Dine-in Delivery 473

Modern Restaurant Management

MARCH 22, 2022

As they struggle to find new hires, they've been forced to cut hours of operations, remove menu items, and even pay " $50K per annum to wash dishes." They can talk and even sing songs for guests – creating a fun and novel dining experience. Automated Dining. Technology in the Restaurant Industry.

Mobile Ordering 507

Mobile Ordering Social Media Online Ordering Customer Service 507

Modern Restaurant Management

DECEMBER 16, 2021

Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. Service with a smile is not a thing of the past.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

OCTOBER 26, 2022

"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Personally, the end goal for me is to spend more time having “fine dining” experiences and visiting Michelin star restaurants. Here are what some shared with us.

Fine Dining 442

Fine Dining Social Media Dine-in 2000 442

ChowNow

JANUARY 23, 2025

Are your regulars ordering the same drink and entree every time they come in? Does the energy feel flat, and the customers look bored. Seeing those glazed-over eyes is unsettling, and youre starting to think, Maybe its time to shake things up a bit. Maybe hosting an event could pump some new life into your restaurant.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

DECEMBER 28, 2020

Just Salad was the first national restaurant chain to label its entire menu with carbon emissions similar to how brands like Allbirds had done in the retail sector. Following our announcement that we carbon labeled our menu, Panera and Chipotle followed with something similar shortly after. Here are their responses. Lavu CEO Saleem S.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. How much should a restaurant invest in outdoor dining necessities?

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

JUNE 26, 2024

They don't want to be left in the dark, squinting at static, outdated menu boards. High-definition digital menu displays are a must, allowing you to showcase mouth-watering images of your offerings and update content in real time. They don't want to be left in the dark, squinting at static, outdated menu boards.

Seating 437

Seating Mobile Ordering Point of Sale Customer Experience 437

Modern Restaurant Management

MARCH 31, 2022

For the future, as upward of 80-90 percent of business now takes place in the drive-thru and pick-up lanes, it is essential for every site to bring the dining room experience to the windows. I don't believe there is a more powerful medium than a strategically placed Scent Platform BEFORE the Speaker-Post and Menu Board.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. California Pizza Kitchen (CPK), is relaunching its popular Thank You Card promotion that rewards every guest with prizes just for dining at the restaurant. The signature cocktail also comes in a spicy version, upon request.

2023 251

2023 Menu Back of House Seasonal Menu 251

Modern Restaurant Management

MAY 23, 2023

But with the growth in off-premise dining comes extra pressure for businesses. As a result of the change in dining habits, consumer expectations have actually increased post-COVID, and for each and every restaurant that wants to survive, it is crucial that those expectations are not just met, but exceeded.

Customer Service 419

Customer Service Dietary Restrictions Delivery Online Ordering 419

EATER

APRIL 26, 2022

When Dirt Candy, chef Amanda Cohen’s industry-leading vegetarian restaurant in New York City, introduced its spring menu this month, diners found an interesting new addition. This menu update is “something I’ve always wanted to do,” Cohen says. What was your menu development process like before, and how was it different this time?

Menu 246

Menu Back of House Front of House 2008 246

Modern Restaurant Management

JUNE 30, 2023

One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.” Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs. This also reinforces ordering through the app.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design. The “Ding!”

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

JANUARY 31, 2024

I think most of us know that now, more than ever, the dining experience starts long before the customer even walks through the door. Even our Diner Trends Report found that a whopping 84 percent of restaurant goers always or often look up a restaurant menu ahead of time, and 79 percent always or often look at a restaurant’s website.

Online Ordering 508

Online Ordering 2024 Website Management Email Marketing 508

EATER

NOVEMBER 17, 2022

Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Eater: What actual restaurants inspired the fictional Hawthorne?

Fine Dining 246

Fine Dining Menu Influencer Dine-in 246

Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. What is the definitive difference between good and incredible pizza? Bread doesn’t try to out-perform the center of plate or negotiate to take over the verbiage on a menu, but it is the hitmaker. OUTSTANDING BREAD!

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

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 343

Hotels Fine Dining Dine-in Front of House 343

Modern Restaurant Management

FEBRUARY 5, 2020

Casual dining establishments must choose an identity to keep traffic flowing. Pressures from minimum wages, ever-increasing price competition, traffic declines, new and evolving consumer behavior have created immense challenges for the restaurant industry, most pointedly in casual and dining quick service segments.

Customer Experience 375

Customer Experience Casual Customer Service Advertising 375

Modern Restaurant Management

NOVEMBER 3, 2022

Navigate to your Google My Business profile, click the GatherUp plugin from your top Chrome menu, and drop this link into a URL shortener. If you’re dining in a restaurant and the waiter asks you to leave a review, while presenting a tablet or mobile device, you’re much more likely to complete one right there on the spot.

Email Marketing 508

Email Marketing Customer Service Website Management Customer Experience 508

Modern Restaurant Management

DECEMBER 31, 2024

The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality. For shifting consumer preferences, 34 percent expect more takeout and delivery in 2025, 28 percent expect greater demand for healthier options, and 24 percent expect less frequent dine-in visits.

Franchise 221

Franchise Franchising 2024 Mobile Ordering 221

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? So we have to be creative on our menu. Everything feels so expensive.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Culinary Cues

FEBRUARY 22, 2021

This is what hospitality is all about. [] TO PROVIDE AN OUTLET FOR CHEF CREATIVITY: The definition of a chef sometimes includes: “frustrated artist”. Restaurants cannot wait that long, no way, no how – this is the end of the world, as we know it. Sorry – just trying to be realistic. At least the real bad news is out of the way.

2022 457

2022 Food Truck Point of Sale Front of House 457

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

JULY 30, 2021

Many of these diners even use these social platforms to pick and choose their next dining experience. Whether you want to highlight your restaurant's guest experience, or get the word out about a new menu item, it's important to work with the influencers to create the most profitable content. Is my menu accessible and legible?

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Modern Restaurant Management

JUNE 8, 2023

The timing of food served to separate dining rooms coming off of the same line simultaneously has some unique challenges, but we've found communication to be the biggest solution to help make sure we're plating things correctly and in the proper order. "When cities run out of room, they build up!

Back of House 419

Back of House Food Order Magazine 2022 419

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

Modern Restaurant Management

DECEMBER 6, 2019

As we approach the new year, many restaurants will revise their menus to introduce new year-round items. Written KPI parameters and the definition of success should be accessible by all staff members for easy reference. It's the most wonderful time of the year…and for many restaurant operators, one of the busiest.

Food Safety 284

Food Safety Catering Fast Casual Food 284

EATER

SEPTEMBER 29, 2023

Martha Cheng Hy’s Steakhouse was synonymous with Calgary dining in the 1950s, but as Canadian tastes have changed over the decades, a Waikīkī offshoot has become a time capsule of the iconic original It wasn’t long after opening in downtown Calgary in 1955 that Hy’s Steakhouse became synonymous with Alberta food culture.

Back of House 315

Back of House Fine Dining 2011 Dine-in 315

EATER

JUNE 4, 2024

Say bonjour, always Whether it’s at the post office, a boutique, or a fine dining restaurant, say “bonjour” to every single person you interact with. For hotspots like Septime or Frenchie , you should call or check online weeks ahead; for more casual dining, call a day or even just a few hours in advance. and keep them.

Fine Dining 297

Fine Dining Reservations Seating Online Ordering 297

Modern Restaurant Management

NOVEMBER 11, 2020

It is unlikely large footprint indoor dining establishments will be able to re-open for regular operations by the end of 2021. The end of 2021 is how far out restaurants that depend on indoor dining should plan for continued limited operations. So, what do we consider owning and operating a restaurant impacted by COVID-19?

Kitchen Safety 553

Kitchen Safety License Restaurant Law Food Safety 553

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination.

Kitchen Safety 439

Kitchen Safety Food Safety Back of House Front of House 439

Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Virtual Barbecue Pit. All locations will serve guests via delivery through a virtual kitchen facility. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

Modern Restaurant Management

JULY 20, 2021

The ability for restaurants, particularly full service restaurants, to operate at total capacity, consumer comfort with dining in, and more business and recreational travel will aid recovery at the dinner daypart. The key to the industry's recovery will be the strength of each daypart. foodservice industry. Visits at P.M. ” 2.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Creating a Face-Pay Network.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515