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Resurrect Your Dead Times and Fill Seats with Marketing Innovations

Modern Restaurant Management

Dead times are a hit to your wallet as a business owner as empty seats represent wasted capital investment. Seeing empty seats in your restaurant is disheartening, but the impact goes beyond just losing money. The key to filling seats and tackling declining revenue lies in changing customer behavior.

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Turning Pain Points into Strengths: How to Create a 360-Degree Dining Experience

Modern Restaurant Management

As COVID-19 restrictions are lifted and the hospitality industry begins to reemerge, now is the time for restaurants to look at how to turn their pain points into strengths through technology. The pandemic has devastated the restaurant industry, with profitability and staffing levels down for the vast majority of restaurant operators.

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What Does Lent Have to Do With Crispy Fish Sandwiches?

EATER

While fast-food restaurants may offer spider-shaped doughnuts for Halloween or pink drinks for Valentines Day, Lent specials stand apart in that they revolve around the traditional dietary restrictions of the observance. Many practitioners either eat fish on Fridays during Lent , or replace meat with fish for the entire time.

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Using Tech for Better Guest Engagement

Modern Restaurant Management

Seating to First Server Contact : Cameras can track the duration from when a customer is seated to when a server approaches them. CRM systems can track customer preferences and dietary restrictions, enabling personalized menu suggestions that cater to individual needs.

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A Summer of More: Leveraging Tech Solutions to Impress Enthusiastic Diners

Modern Restaurant Management

At the start of their visit, guests are looking to be welcomed and seated quickly, so operators can implement virtual waitlist solutions to help reduce crowding at the host stand and table management tools to optimize their floor at 100 percent capacity.

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How to Train Your Staff to Communicate Effectively with Guests

Modern Restaurant Management

Teach a hostess how to let someone know about a wait or a lack of availability in the customer’s desired seating area. Make sure that the team knows what to recommend for common dietary restrictions such as gluten-free, vegetarian, or vegan. Coach your new hire on some relevant examples of this. Body Language.

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Mastering the Art of French Dining

EATER

This is now changing with the advent of online booking systems that offer two seatings each night — usually with an earlier seating at 7 or 7:30 and the later at 9 or 9:30 p.m. Le Cheval d’Or The crew at Le Cheval d’Or run a casual operation including an early dinner seating at 7 p.m. and it was only tourists.