7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

MAY 21, 2024

What’s on the Menu? Consider seasonal flavors, cold brew variations, and creative blends to cater to a broader range of preferences. Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home.

Beverage 493

Beverage Fast Casual Seasonal Menu Customer Experience 493

Modern Restaurant Management

FEBRUARY 2, 2023

As the world is largely re-opened post-COVID, people are eagerly out and about dining in restaurants and bars to reinvigorate their social routines. According to Morning Consult , 77 percent of all polled adults are comfortable dining out at restaurants or cafes as of June 2022.

Fine Dining 474

Fine Dining Events Customer Experience Seasonal Menu 474

Modern Restaurant Management

APRIL 11, 2024

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

AUGUST 23, 2021

When Canlis, the recognized fine dining restaurant in Seattle, was forced to close its dining room during Covid-19 lockdowns, their employees got to work. Among other changes, they simplified the menu and created an app enabling customers to schedule delivery of complete meals at convenient times. My favorites?

Innovation 493

Innovation Fine Dining Website Management Coaching 493

Modern Restaurant Management

APRIL 29, 2022

This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. Veganism is no more a fad. population is vegan and 1.5

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

Modern Restaurant Management

MAY 24, 2023

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. Although there are no desks and chairs, students that take this course are learning real, hands-on experience within the dining room and kitchen.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MAY 11, 2020

Restaurant management software company Upserve and restaurant-architect William Duff speak here about evolving trends they are seeing and discussed some ways the dining experience might look and feel different as the new normal unfolds. Partnering a Fine Dining Experience with a Take-Out Option. ” Split Polk St. ©Patricia-Chan.

Fine Dining 470

Fine Dining Online Ordering Dine-in Take-out 470

Modern Restaurant Management

MARCH 17, 2022

One such solution has been shrinking restaurant menus. One such solution has been shrinking restaurant menus. This past year, 60 percent of restaurants reported reducing their menu size , citing a 23 percent drop in the number of items. Advanced Customization On- and Off-Premise.

Seasonal Menu 472

Seasonal Menu Mobile Ordering Food Order Menu 472

Modern Restaurant Management

FEBRUARY 4, 2022

This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases. This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 436

Kitchen Safety Front of House Fine Dining Back of House 436

Culinary Cues

APRIL 23, 2023

Fine, that may be the case but let’s just see. Have you experienced the flavors and presentations of the items that may grace your menu? Can you plan a menu focused on total utilization of meat and carcass? Is this the extent of your knowledge of menu planning? I’ve been cooking for 15years now; I should be the chef.”

Seasonal Menu 493

Seasonal Menu Leadership Training Fine Dining 493

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

2020 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. Read the first part, here. For the second part, click here.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

ChowNow

FEBRUARY 12, 2025

A well-crafted email can remind a past guest to stop by again, encourage reservations for a new seasonal menu, or even boost online orders with a limited-time discount. A well-timed email with a special offer, new menu item, or exclusive promotion can be the nudge they need to place another order.

Email Marketing 195

Email Marketing 2025 Marketing Online Ordering 195

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

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 342

Hotels Fine Dining Dine-in Front of House 342

Modern Restaurant Management

FEBRUARY 19, 2024

The fine-dining concept specialized in thoughtfully curated experiences and he and his team weren't convinced they could find a post-pandemic audience. . "When "When I decided to re-concept the space, I took another part of the building and remodeled it to look exactly like the Purple Parrot dining room.

Fine Dining 275

Fine Dining Seasonal Menu Dine-in Magazine 275

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. With most of their business reliant on dine-in visits, full service restaurants (FSR) bore the brunt of the COVID dine-in restrictions. foodservice industry.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What More than half (55 percent) said they were fed up after five minutes of waiting for food in a drive-thru, and 54 percent were annoyed waiting more than 10 minutes for food while dining at a restaurant. Investment in delivery and mobile ordering pays off.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. “With holiday traditions disrupted and people dining in smaller groups, they are looking to for inspiration and want to try something new,” added de Montfort Walker.

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

Squirrel Systems

MARCH 5, 2025

Here’s an overview of what’s shaping the future of dining: Plant-Based Innovations Plant-based dining has evolved from a niche market to a mainstream movement. Restaurants are highlighting locally sourced, organic, and regenerative ingredients, emphasizing seasonality and reducing carbon footprints.

2025 85

2025 Menu Food Fine Dining 85

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

EATER

MARCH 19, 2024

Yes, Balthazar and Jean-George still thrive, but French cuisine is no longer the be-all-end-all of fine dining. But look around and a certain nostalgia for the white tablecloths and frisée aux lardons of French dining is manifesting. A dinner at Petite Cerise in Washington, DC, which opened in March 2023.

Food 320

Food Fine Dining Seasonal Menu Dine-in 320

Modern Restaurant Management

DECEMBER 30, 2020

The most ordered menu item of 2020 came from South Carolina chain, New York City Pizza, and its “New York” thin-crust pizza. Beyond individual orders, meal kits saw a surge of popularity as at-home diners looked to create interactive dining experiences while social distancing.

2020 528

2020 Merchandise Retail Point of Sale 528

Modern Restaurant Management

DECEMBER 4, 2020

There’s just not the same amount of volume in takeout as there is in in-person dining.” he warm summer months and the arrival of outside dining provided a lifeline for a dining and hospitality industry that has been hit immensely hard by the COVID-19 pandemic. percent demand decline.

Loyalty Program 364

Loyalty Program Online Ordering Consumer Goods Fast Casual 364

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

Fine Dining 357

Fine Dining Front of House Vineyard Seasonal Menu 357

Lavu

FEBRUARY 28, 2025

POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Improves Operations : Smarter inventory and menu management.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

7 Shifts

AUGUST 7, 2024

Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost? It is affected by seasonality, market prices, and even pop culture. Table of Contents What is it?

Food 370

Food Seasonal Menu Inventory Pricing 370

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. The dining room was perfectly appointed with fresh flowers, the finest tabletop details, and magnificent views of the L’Esperance gardens.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

SpotOn

JANUARY 14, 2025

To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. Occupying only 900 square feet, with a chef’s table for on-premise dining, Soup’d Up is not like other restaurants. Moving more product means more sales, and by optimizing her menu Gordon has increased daily sales by up to 35%. 

Operations 98

Operations Front of House Back of House Seasonal Menu 98

Lavu

MARCH 13, 2025

POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons.

POS 78

POS Seasonal Menu Point of Sale Inventory 78

7 Shifts

JULY 24, 2020

That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

FEBRUARY 28, 2020

With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.” Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers. million who spend $11.5

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Culinary Cues

APRIL 25, 2021

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. I find it very interesting how diverse the food experience is.

Food 428

Food Fine Dining Café Customer Experience 428

Culinary Cues

MARCH 9, 2021

The garde manger must be conservative with portion sizes while affording the greatest impact on the dining experience. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others. This is the home of Garde Manger, or pantry, or simply – the cold kitchen.

Presentation 398

Presentation Fine Dining Seasonal Menu Design 398