Modern Restaurant Management

JANUARY 27, 2025

Bartenders : May receive a share of tips for serving drinks and supporting table service. Factors to Consider When Designing a Tip Policy Team Structure : Assess how each role impacts the customer experience. Hosts/Hostesses : Sometimes included for their role in creating a positive first impression.

Tip Distribution 449

Tip Distribution BOH Management Management 449

Modern Restaurant Management

OCTOBER 29, 2024

The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. .

Marketing 447

Marketing Advertising 2024 2023 447

Modern Restaurant Management

DECEMBER 17, 2024

A great example of this is McAlister’s Club MCA – designed to elevate the guest experience for loyalty members. This frees up valuable labor resources to focus on what really matters—serving customers at the restaurant level, and focusing on customer service and business growth at the distributor level.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

NOVEMBER 27, 2024

" Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: Heavy appetizers – 34 percent Stations (e.g. "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."

Seasonal Menu 493

Seasonal Menu Magazine Food Order Events 493

Modern Restaurant Management

JANUARY 30, 2025

While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

AUGUST 25, 2023

This reduces the burden on staff when the restaurant is at capacity and teams are buzzing, allowing everyone to focus on the task at hand — serving customers and providing a five-star experience.

Design 416

Design Back of House Front of House Customer Experience 416

Modern Restaurant Management

DECEMBER 31, 2024

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

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.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

FEBRUARY 21, 2025

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

NOVEMBER 11, 2024

Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's. Companies like Bear Robotics offer robots like Servi, designed to act as food runners and table bussers.

Front of House 450

Front of House Food Order Seating Customer Experience 450

Modern Restaurant Management

JANUARY 2, 2025

These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses. On the other hand, beer and wine licenses are more affordable and easier to obtain, often costing one-third to half as much as a full liquor license.

License 472

License Loyalty Program Innovation Customer Service 472

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

JANUARY 9, 2025

With electricity costs averaging 16 cents per kWh in the United States, they serve as a formidable solution in intermittent applications, such as outdoor winter patios, where convenience outweighs long-term infrastructure costs. Infrared heat, like sunlight, warms objects directly by exciting surface molecules.

Outdoor 386

Outdoor Brewery Seating Small Business 386

7 Shifts

NOVEMBER 24, 2024

However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. SurveyMonkey and Typeform are survey tools that offer more customization in terms of design. You can also use pre-made templates specifically designed for the restaurant industry.

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

MARCH 3, 2025

Plaid represents structure, heritage, and intentional design. From there, we can start developing the brand identity (think color palettes, typography, and logo design). The restaurant needs cohesion, from signage to menu design to uniforms. It’s a timeless and bold pattern, much like a strong brand identity.

Social Media 251

Social Media Email Marketing Customer Experience Loyalty Program 251

Modern Restaurant Management

MARCH 3, 2025

Day in and day out, restaurant employees are on their feet—cooking, serving, bartending, cleaning, and ensuring every guest has a memorable experience, all while often working unusual schedules or long hours. While it has been alluded to, employers should design benefits that appeal to their specific workforce.

Insurance 412

Insurance Healthcare Leadership Small Business 412

Restaurant Business

DECEMBER 6, 2024

The updated logo, packaging and store design feature playful imagery and colors that are rich and full of personalitycreating a perfect backdrop for joyful experiences and the social posts sharing them. Early this year, Chatime also reinvigorated its brand platform with a refresh that celebrates and reflects its vibrant, youthful spirit.

Beverage 278

Beverage 2025 Innovation Social Media 278

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

Front of House 407

Front of House Back of House Sourcing Travel 407

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

EATER

APRIL 2, 2025

Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.

2025 328

2025 Beverage Leadership Hospitality 328

Modern Restaurant Management

AUGUST 11, 2023

Multidisciplinary designer Marissa Zajack is deeply passionate about food and the art of dining. “I seize every opportunity to intertwine my design expertise with the restaurant industry,” she said. Zajack brought the chef's creative vision to life through her branding and graphic design.

Design 419

Design Customer Experience Dine-in Transportation 419

EATER

NOVEMBER 27, 2024

For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. While not directly involved in running Off the Rez, her work laid the groundwork for its alignment with the museum’s mission to serve Native ingredients.“Every

Innovation 312

Innovation Food Truck Seasonal Menu 2004 312

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. A restaurant target market is the specific group of customers your restaurant is designed to attract. Understanding who you serve can help you make strategic decisions that attract the right customers and keep them coming back.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

DECEMBER 20, 2021

The good news is that it’s never been easier for restaurants to design professional-looking, state-of-the-art online menus. Allowing guests to view menus via QR code means less paper waste for restaurants, and more opportunities to improve their online menu design. There are three defining traits. A good mobile experience.

Mobile Ordering 568

Mobile Ordering Online Ordering Customer Experience Consumer Goods 568

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. Bacon is well served in nearly everything, but it reigns supreme at breakfast time. The smells of the kitchen are individually unique, yet somehow blend to make sense.

Food 397

Food Front of House Point of Sale Back of House 397

EATER

DECEMBER 3, 2024

acre emporium features tens of thousands of ornaments from around the world, designed with every interest in mind, and draws even more visitors every year — all scrambling to fulfill their consumeristic wildest dreams. The sprawling, 7.35-acre This time of year, expect long wait times at the cashier’s line and throngs of spectators.

Hotels 268

Hotels 2022 Seasonal Menu Dine-in 268

Modern Restaurant Management

JANUARY 28, 2022

The key objective is to show you can be trusted and explain what kind of food you serve. Once you’ve selected a suitable name, you will need to design your logo. When designing your logo, consider your target market. The name makes it clear what kind of food they serve: fried chicken and burgers.

Social Media 528

Social Media Small Business Advertising Food Order 528

Modern Restaurant Management

APRIL 7, 2025

With restaurant tech investments on the rise, the industry is witnessing the emergence of sophisticated enterprise platforms specifically designed for multi-location operations. Meanwhile, an additional six percent will invest more in automation like kiosks and robotics.

Loyalty Program 251

Loyalty Program Mobile Ordering Customer Experience Customer Service 251

Goliath Consulting

APRIL 5, 2025

Provide digital menus or physical copies that are clear and well-designed. Checking In Without Intrusion Follow up with guests at the right momentssoon after food is served and again during the meal. Efficient Seating and Ordering Process Minimize wait times and ensure smooth transitions from arrival to seating.

Customer Experience 195

Customer Experience Email Marketing Customer Service Mobile Ordering 195

EATER

OCTOBER 21, 2024

The form is designed for grading fresh-ground coffee, not instant, so categories like aroma (the powder doesn’t smell like much of anything) and uniformity (all instants from a batch are the same) don’t apply. One serving costs between $2 and almost $4, and the minimum order is four boxes with eight servings each.

Back of House 292

Back of House SEO Uniforms 2016 292

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

JUNE 11, 2024

When Beverly Hills-based New York-style Mulberry Street Pizza had the opportunity to expand its brand presence in Las Vegas, owner Richard Palmer wanted to ensure that the 2,655-square-foot space at Resorts World could efficiently accommodate an influx of guests and still serve up some Vegas pizazz alongside the slices.

Design 89

Design Dine-in Sourcing Magazine 89

Modern Restaurant Management

JUNE 21, 2023

It is important to understand not only the profitability of each item per serving but also its overall contribution according to the total servings sold. Craftable studies show that approximately 80 percent of what they order is only about 20 percent of the category it is in, mostly driven by the design and layout.

Menu 450

Menu Influencer Design Food Order 450

Modern Restaurant Management

JANUARY 24, 2022

What’s more, you can use restaurant technologies to empower diners by allowing them to design their own adventure, whether it’s opting for a contactless, self-serve experience or in-person ordering and payments that lend a human touch. The bottom line? Capitalize on direct-to-consumer opportunities.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

JANUARY 19, 2023

Restaurants that serve Vietnamese food, for example, are not something you find in every community. Will you serve saki or bubble tea or both? These factors can determine everything about your restaurant from the menu design to the names of the selections, to the way they are arranged on the plates and delivered to the tables.

Food 450

Food Customer Experience Social Media Food Order 450

EATER

MARCH 20, 2025

And at Artis in Lakewood, Ohio, the menu is designated by time, with Now, Soon, In a While, and Worth the Wait. But we do say the menu is designed for a two-top to order one single thing from every header, says Wu-Bower. Dinner, complete with a slight unmooring of what you thought language was.

Food Order 291

Food Order Casual Menu 2023 291

ChowNow

APRIL 4, 2025

And for many restaurants, they still serve a purpose. Thats not to say third-party platforms dont serve a purpose. It means serving a guest once and never having the chance to invite them back. The layout, the flow, the messagingits all designed to serve the platform, not your restaurant.

Ordering 195

Ordering Online Ordering Mobile Ordering Customer Experience 195