Modern Restaurant Management

FEBRUARY 21, 2025

When restaurants receive food that has a journey from “farm-to-fork” fully documented with reliable supply chain data, that operator is better equipped to act quickly in a crisis. Why Traceability Matters for Restaurants Traceability is deeply connected to the day-to-day operations of a restaurant.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

DECEMBER 22, 2021

There are different IoT-based solutions on the market designed to decrease downtime, increase energy and operational efficiency and improve overall customer experience. Connected Equipment. The latest cloud-based solutions let you and your staff view, track and customize all your smart equipment from one, simple space.

2022 610

2022 Equipment Email Marketing Customer Service 610

Modern Restaurant Management

JANUARY 20, 2025

But behind the friendly smiles and occasional free merch is a strategy designed to make them as much money as possible. On top of that, I upgraded all my beverage coolers and dispensing equipment at no cost. Sure, your suppliers, vendors, and manufacturers are your partners, and some can even become your most trusted advisors.

Operations 418

Operations Beverage Point of Sale Pricing 418

Modern Restaurant Management

FEBRUARY 3, 2023

With labor being a challenge in today’s restaurants but with business booming, the key to success is finding equipment that can speed up prep time. Here are five types of equipment that can make your life easier. This makes the equipment a great option for kitchens prepping produce in bulk.

Equipment 444

Equipment Kitchen Safety Food Food Safety 444

Modern Restaurant Management

MAY 19, 2023

But even without changing the menu, there are several design considerations that can be applied to both new builds and renovations that help reduce waste and carbon emissions. Newer models feature better insulated doors to minimize heat loss, reduce noise, and keep the equipment's exterior cool to the touch.

Sustainability 419

Sustainability Design Waste Recycling 419

Modern Restaurant Management

NOVEMBER 14, 2024

Investing in restaurant equipment cleaning solutions can also help to streamline the cleaning process and ensure that equipment is thoroughly sanitized. This includes frequent cleaning of high-touch surfaces (as mentioned earlier), using effective disinfectants, and training staff on proper hygiene practices.

Equipment 419

Equipment Presentation Training Technology 419

Modern Restaurant Management

AUGUST 25, 2023

With all the decisions that restaurants must make, recognizing that music can significantly impact the bottom line means managers should choose content and equipment wisely. Restaurant managers know better than anyone that people have different tastes. The same applies to the style and even the volume at which the music is played.

Design 416

Design Back of House Front of House Customer Experience 416

Modern Restaurant Management

JANUARY 23, 2025

Energy-saving practices, such as shutting down non-essential equipment during off-hours or scheduling regular maintenance, can significantly cut energy costs. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions.

Operations 395

Operations Workshop Sustainability Inventory 395

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.

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Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

FEBRUARY 19, 2025

based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fast casual restaurants such as taco shops and upscale burger joints. Repurposing a restaurant space presents unique design challenges, particularly in the planning phase.

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Fast Casual Customer Experience Design Casual 221

Modern Restaurant Management

NOVEMBER 15, 2024

“Our new store design marks a pivotal moment in our brand’s evolution, serving as a cornerstone for our growth and the next chapter of our journey,” said Tony Libardi, Co-CEO & President of Marco’s Pizza. We aimed to bring a fresh, contemporary Marco's brand aesthetic designed for the long term.

Mobile Ordering 221

Mobile Ordering Design Customer Experience Online Ordering 221

Modern Restaurant Management

JUNE 1, 2022

Construction professionals also need to be able to educate their clients about different construction and design materials and systems. Lines and Designs. Walk-in freezers and large refrigeration units, and ranges and other cooking equipment that is cheaper or uses less power can save. Talk the Talk. Work Around It.

Design 520

Design Supplies Equipment Education 520

Modern Restaurant Management

APRIL 9, 2025

Furthermore, the real estate, design and marketing support we offer enhances our capabilities as an ideal franchisor. Design : Collaboration on the building design and coordination with contractors. In seeking out franchise partners, we value those who demonstrate patience, dedication and a strong presence in their community.

Franchise 221

Franchise Franchising Loyalty Program Training 221

Modern Restaurant Management

MARCH 5, 2025

Space or equipment constraints that prevent further growth in the current setup. In-house expansion gives full control over quality and processes but requires significant investment in equipment, facilities, and compliance with food safety regulations. Increased interest from wholesale buyers or retailers requesting larger orders.

Food 322

Food Back of House Consumer Goods Kitchen Safety 322

Modern Restaurant Management

OCTOBER 22, 2024

Restaurant owners often get in trouble for designating a worker that should be a full-time employee as an independent contractor. Independent contractors, meanwhile, may not get these benefits in exchange for having more freedom and control over their work, while holding responsibility for their own taxes and insurance.

Restaurant Law 332

Restaurant Law Tip Distribution Fine Dining Insurance 332

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What were any design challenges? Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design. who designed the Green Orchid Restaurant kitchen.

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Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

APRIL 30, 2024

Here are the essential questions to ask yourself before designing an LTO: Are there any consumer trends you anticipate in the coming months? Depending on the brand and equipment requirements, I will work in a brand kitchen and other times my kitchen as I turn it into the testing ground for Craveworthy Brands’.

Food Supply 493

Food Supply Seasonal Menu Supplies Design 493

Modern Restaurant Management

JANUARY 27, 2022

Check all equipment. Be sure coolers and other equipment are working properly. Designate an allergy-friendly prep area where foods can be prepared without the risk of contamination from allergens, such as peanuts, tree nuts, dairy, egg, sesame, wheat, etc. Ensure that every employee adheres to these rules. Deliver foods safely.

Kitchen Safety 530

Kitchen Safety Food Safety Audits Food 530

Culinary Cues

FEBRUARY 18, 2025

You have all the right equipment and purchase your beans from a reputable one-stop wholesaler who carries a complete line of product for restaurants from cryovac strip loins and 109 ribs to dry goods, paper supplies, small restaurant equipment, and yes coffee.

Fine Dining 237

Fine Dining Small Business Customer Experience Equipment 237

Modern Restaurant Management

DECEMBER 5, 2024

The intricate designs and varying shapes and colors of specialty glasses offer opportunities for innovation in presentation that brings creative drink concepts to life. Chefs and mixologists are inherently creative people, seeking elements that add a “wow” factor to their presentations.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

APRIL 9, 2025

Automation – Investing in smart kitchen equipment and AI-driven scheduling tools can help reduce labor costs and improve efficiency. At Sammy’s Sliders, we designed our franchise model to be simple, scalable, and supportive – because we believe great partners build great brands.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

NOVEMBER 12, 2024

Designing an Effective Emergency Plan with Shelter and Evacuation Routes Having a solid emergency plan is the most important part of severe weather preparedness for restaurants. For this reason, restaurants must make severe weather preparedness a key component of their operation strategy and staff training.

Training 473

Training Communication 2025 2024 473

Modern Restaurant Management

JANUARY 13, 2025

As part of the plan, establish key roles, including a designated media spokesperson. All food businesses need a strategic communications plan that covers what to do before, during, and after a recall. Before a recall, have a crisis communication plan in place.

Management 419

Management Management Social Media Food 419

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. Quick Benefits of Data-Driven Restaurant Menu Design Benefit How It Helps Higher Profits Focus on top-performing, high-margin items. Ready to learn how? Keep reading. The result?

Design 78

Design Menu Seasonal Menu Point of Sale 78

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. I like to joke about the number of mop sinks I’ve designed over the years.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

Modern Restaurant Management

MAY 21, 2021

Through my time designing numerous restaurant projects, I’ve found a few core factors that can make or break a successful franchise location. Contracts/leases for equipment and services. Designing and permitting: The architect will design the space and request the appropriate permits for the restaurant.

Franchise 508

Franchise Franchising Tip Distribution Design 508

Modern Restaurant Management

NOVEMBER 23, 2020

However, they should consult with an HVAC expert to ensure that their HVAC system is equipped to handle the increased air pressure resulting from higher-MERV filters so that a filter upgrade will not have damaging effects on their existing HVAC fan and motor systems.

Dine-in 558

Dine-in Technology Employee Relations Outdoor 558

The Rail

NOVEMBER 1, 2024

By Lindsay Lawrence, Contributor Relocating a restaurant is no small feat, as it involves managing the transportation of kitchen equipment, reestablishing the space’s atmosphere, and ensuring minimal disruption to your business. These features help restaurant owners and interior designers draft layouts and experiment with configurations.

Innovation 130

Innovation Transportation Loyalty Program Social Media 130

Modern Restaurant Management

APRIL 6, 2022

Some ghost kitchens are even set up to house several delivery-only concepts from different operators that share equipment like refrigerators, dishwashers and more. These dispensers, which are designed for all types of commercial dishwashing machines, provide greater control over wash temperatures, chemical usage and water consumption.

Operations 491

Operations Kitchen Safety Food Safety Waste 491

Modern Restaurant Management

APRIL 23, 2025

Training programs such as TIPS (Training for Intervention Procedures) and ServSafe Alcohol equip team members with strategies to recognize signs of over-served patrons, proper ID checksand professional de-escalate of altercations. Creating a Culture of Responsibility Building a culture of responsible alcohol service starts with leadership.

Serving 221

Serving Restaurant Law Employee Relations Insurance 221

Modern Restaurant Management

DECEMBER 8, 2022

New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. Design Your Holiday Customer Experience. Equip your new and veteran staff with “brewknowledge” of the new products you’re bringing into the draft program.

Bar 471

Bar Customer Experience Brewery Inventory 471

Modern Restaurant Management

OCTOBER 21, 2022

Restaurants are also looking for POS terminals that are sturdy and can support equipment with the latest hardware the facilitates smoother business operations. These software are specially designed for QSRs to manage inventory, online ordering, express billing, recipe management and more.

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POS Marketing Point of Sale Cash Management 448

Modern Restaurant Management

NOVEMBER 14, 2024

These agents are intelligent conversational digital hosts , designed to interact with customers over the phone (or via text), providing a seamless experience that mimics human conversation.

Reservations 448

Reservations Online Ordering Loyalty Program Book 448

Modern Restaurant Management

FEBRUARY 18, 2025

Even the menu I created was designed to be simple so that a future, less experienced owner would never have to be under the thumb of a high-end, temperamental chef. If your business is not profitable, its value will likely be limited to the value of the lease and perhaps 10% of what you spent on the equipment.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

MARCH 24, 2023

The menu is also a great place to indicate whether you are validated by a third-party program like Gluten-Free Food Service (GFFS), a designation that signals to gluten-free diners that you take their needs seriously and are implementing the proper measures to eliminate cross-contact.

Training 449

Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

MARCH 13, 2025

In 1995, ICE Chairman and CEO Rick Smilow acquired the school and expanded its offerings, adding new courses of study, creating specially-designed facilities, expanding geographically and regularly updating the curriculum to reflect the ever-evolving culinary industry. As for induction cooking, that's an easy answer.

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Education 2000 Sustainability 2015 251

ChowNow

MARCH 28, 2025

The best restaurant-focused AI tools are designed to support staff not replace them. Theyre designed to be easy to implement and even easier to see value from. AI-powered kitchen equipment can detect these changes in real-time and adjust the heat automatically based on volume.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195