ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Geographics: Where Are Your Customers?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

AUGUST 28, 2020

People are taking to the streets to demand justice. People are anxious to get out of their homes, meet friends and family in a safe environment and resume some semblance of normal life. For some restaurateurs, it’s all about the food they serve. A large work of art is eye-catching by definition.

Social Media 482

Social Media Food Truck Food Safety Customer Experience 482

Modern Restaurant Management

APRIL 29, 2021

“Wages across the country are definitely up for the industry, in virtually every location. Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). People were in between jobs or suddenly out of work.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

SEPTEMBER 20, 2024

But definitely consider getting help. Because even one inch – one little inch – can make a massive difference in a high-traffic area with large serving trays going back and forth. A four-person booth generally takes up 21 sq ft, where a table and four chairs generally requires 35 square feet. in the direct sunlight.

Fast Casual 450

Fast Casual Uniforms Dine-in Customer Experience 450

Modern Restaurant Management

JANUARY 26, 2022

A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. To ensure that you’re catering to all types of customers, offer take-home meals and/or cocktails kits if possible. Create a Prix Fixe Menu.

Social Media 563

Social Media Seasonal Menu Advertising Events 563

ChowNow

JANUARY 23, 2025

We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking. You can start by ruling out events that wont fit your venue. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Culinary Cues

DECEMBER 26, 2020

This is where the restaurant industry is today, this is where chefs, cooks, and restaurateurs sit in the moment, and this is what keeps us all up at night – challenges without definitive answers. Of course their answer of serving alcohol illegally is not the best approach, but the fact remains that restaurants found a way – they had to.

Fine Dining 488

Fine Dining 2008 Kitchen Safety Customer Experience 488

Modern Restaurant Management

AUGUST 4, 2022

Shortly after opening, the farmer couldn't find the clams in the water and we couldn't serve the dish for another nine months. It was definitely high-stress at first but we worked together as a team to communicate. On our first day, we had a line out the door of guests and ran out of oysters to sell. Chef Patel.

Back of House 474

Back of House Front of House Communication FOH 474

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.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

SEPTEMBER 6, 2022

For example, four out of 10 Saints fans report drinking “heavily” when they lose. Make sure your bartenders know when to stop serving patrons. Take a buddy). We are not serving you anymore. ” Instruct your bartenders to not serve the patron anymore. Don’t Be Afraid to Refuse Service.

Bar 450

Bar Insurance Restaurant Law Point of Sale 450

Modern Restaurant Management

APRIL 4, 2024

She dives into the real definition and actions required to achieve sustainability from the environmental to the societal to the economical. The book's highlighted advice includes: Pick The Battles to Win – Ganzler helps companies gather, organize, and evaluate myriad issues they could take on.

Sustainability 490

Sustainability Book Food Supply Waste 490

Perfect Daily Grind

FEBRUARY 25, 2020

And businesses that don’t serve these risk losing out to competitors. But which cold and sparkling drinks should you be serving? Let’s take a look. Why Serve Cold & Sparkling Drinks? Making drinks in-house means that coffee shops can reduce their single-use plastics and waste,” Olwyn points out.

Serving 192

Serving Beverage Café Consumer Goods 192

Modern Restaurant Management

JANUARY 6, 2023

Operating costs are significantly lower since you don’t need to worry about renting out a large space. Since humans first evolved to form communities, food has been served as a rallying point for people to gather around and enjoy each other’s company. There’s a thrill of discovery that you miss out on.

Customer Experience 473

Customer Experience Food Order Dine-in Delivery 473

Modern Restaurant Management

DECEMBER 16, 2021

Restaurants can soften the impact of the labor shortage in 2022 by doubling down on retention, shaking up the traditional business model and taking advantage of technology to increase efficiency and streamline the dining experience. Use Data and AI to Reach Out and Touch Your Customers. pickup, delivery, drive-thru, ghost kitchens).

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

SEPTEMBER 18, 2020

“There’s a definite connection between superfoods and our immune system,” said Tara Gidus Collingwood, founder of Diet Diva, a nutrition consulting company that advises restaurants, senior executives and professional athletes across the U.S. It has resulted in a huge shift in dining consciousness.

Food Truck 508

Food Truck Outdoor Food Safety Dine-in 508

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. That – “I wanna be a cook” individual takes a deep breath and makes the commitment to seek knowledge, to experience the lifestyle, to build the skills that are necessary to truly carry the title.

Fine Dining 422

Fine Dining Food Order Back of House Uniforms 422

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. 20 at 4 p.m. .

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

MARCH 9, 2023

Don’t Be Afraid to Refuse Service Make sure your bartenders know when to stop serving patrons. Take a buddy). We are not serving you anymore. ” Instruct your bartenders to not serve the patron anymore. The actions you take at this point can resolve a potential conflict before it ever arrives.

Bar 450

Bar Insurance Restaurant Law Point of Sale 450

7 Shifts

JULY 30, 2021

With plenty of restaurants to choose from, you want to make sure yours stands out from the rest. From stand-out social media accounts, to good old-fashioned mail marketing, we'll walk you through 12 unique customer-driving ideas! Your marketing plan is your restaurant's holy grail, so make sure you take the time to prioritize it.

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Modern Restaurant Management

MARCH 27, 2023

It’s a major environmental concern and the restaurant industry is one of the largest consumers of meat, serving it up to consumers every day all over the world. The use of single-use coffee cups, plastic straws and plastic take-out containers is resulting in huge amounts of waste in our landfills and oceans.

Transportation 450

Transportation Food Supply Supplies Waste 450

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? Or maybe the answer just keeps shaking out in one direction.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Culinary Cues

MAY 18, 2020

Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well. Make sure that you seek out opportunities that involve food. This will likely be the case for some time.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Modern Restaurant Management

JANUARY 12, 2021

“As technology has become more important in the dining out experience—definitely over the past decade, very much so over the past year—restaurants were having to use these different third parties (marketplaces) for the technology, and that was taking away the relationship they had with their guests.

Website Management 364

Website Management Definition Technology Communication 364

EATER

MARCH 19, 2024

French in Boston styles itself as a brasserie serving ratatouille and trout almondine. Annabelle Brasserie in Houston serves moules au vadouvan, while Chicago’s Bistro Monadnock has moules marinieres. Some take a more playful approach — at D.W. You bring friends from out of town. s La Bonne Vache and Petite Cerise.

Food 327

Food Fine Dining Seasonal Menu Dine-in 327

EATER

OCTOBER 11, 2023

I’m tempted to lie and tell her we just sold out, but instead I explain the Bananas Foster — caramelized bananas flamed with dark rum over house-made banana-buttermilk ice cream — the restaurant’s most popular dessert. A perfectly executed Bananas Foster takes about three to four minutes to prepare. But she isn’t listening.

Fine Dining 351

Fine Dining Mobile Ordering Dine-in Definition 351

Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place.

Kitchen Safety 398

Kitchen Safety Food Safety Back of House Front of House 398

7 Shifts

APRIL 13, 2021

Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. It’s a family-owned business, combining more than 60 years of entrepreneurial experience to serve its city. A more engaged staff ??

Front of House 370

Front of House Point of Sale Back of House Franchising 370

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. It's, it's definitely more true now than it ever has been.

Social Media 448

Social Media Hiring Website Management Hospitality 448

7 Shifts

FEBRUARY 4, 2021

Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. I was fresh out of university. Beechwood Doughnuts, like many small restaurants, started out by scheduling with pen and paper.

Operations 370

Operations Book Small Business Communication 370

Culinary Cues

NOVEMBER 22, 2022

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose. Soul is the definition of you and the pursuit of this will always be our most important goal in life. Now, this is getting heavy, but bear in mind that it can and should be fulfilling and exciting.

Back of House 414

Back of House Transportation Café Food Order 414

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. These investments are anticipated mostly in the order and payment space, rather than automated systems or robots that prepare and serve food.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

Modern Restaurant Management

OCTOBER 26, 2022

From our side we see what goes out to the guest, but never the experience being presented, served and being satisfied.” “Watching Ralph Fiennes’ portrayal of a respected chef in, 'The Menu,' definitely reminded me of working in high-end kitchens.

Fine Dining 442

Fine Dining Social Media Dine-in 2000 442

EATER

OCTOBER 11, 2023

It feels like the definition of More. But nothing has quite captured the public, or my imagination, like the ’roni cups and ranch, a dish that consists of a brood of charred pepperoni served with ranch dipping sauce. Mr. Lippman takes her advice, opening Top of the Muffin to You! The pepperoni is cupped, ergo the pizza is good.

Social Media 330

Social Media White Paper Front of House Take-out 330

EATER

JANUARY 24, 2022

Growing up in my house, two things were appetizer staples at parties: rumaki (the nostalgic bacon-wrapped water chestnuts on a toothpick) and dill dip served in a pumpernickel bread bowl. Louis activity which usually takes place in a community center, and participants bring their own food, the saltier and junkier the better.

Back of House 246

Back of House Definition Take-out Entertainment 246

EATER

JUNE 4, 2024

French restaurants close more often than American ones, so making a reservation is also a good way to find out if they’re open before you cross town. And definitely don’t double book: Tourists are becoming infamous for making multiple bookings at hotspots on opposite sides of town, then deciding at the last minute which one they’ll keep.

Fine Dining 304

Fine Dining Reservations Seating Online Ordering 304

EATER

MAY 3, 2021

Glassman said he pays servers and bartenders $15 an hour before tips, and that before the pandemic, it wasn’t unusual for a bartender’s hourly wage to come out to $50 or $60 after tips. We do a ton of business out of a 400-square-foot kitchen,” Glassman said. Those who have decided to stick it out have more choices than ever before.

Back of House 363

Back of House Cash Management Kitchen Safety Insurance 363