Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences.

Fast Casual 117

Fast Casual Fine Dining Customer Service Casual 117

Culinary Cues

JUNE 26, 2021

Are auto manufacturers fine with poorly designed assembly lines? Are hospital administrators fine with operating rooms that are not quite right? Are operators of meat packing plants fine with inefficient cutting lines? In what other industry are developers inclined to accept built in problems with design?

Design 374

Design Fine Dining Uniforms Waste 374

7 Shifts

MAY 15, 2023

I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely. He drew on his experience in fine dining, an all too common one of overwork and chasing perfection, and knew that he wanted to create a healthier work environment at Pecking House.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

APRIL 6, 2022

And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. This can save a restaurant thousands of dollars by ensuring produce is not wasted. Measures and Use Cases. Is There ROI for These Measures?

Fine Dining 198

Fine Dining Kitchen Safety Customer Service Employee Relations 198

7 Shifts

AUGUST 7, 2024

million restaurant pros choose 7shifts for scheduling and team management. Try 7shifts for Free Restaurant food cost percentages What Percentage Should Food Cost Be In A Restaurant? Keeping a close eye on food costs will help you track whether or not your restaurant is making money. But beef, fish, and poultry prices increased.

Food 363

Food Seasonal Menu Inventory Pricing 363

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

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 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

APRIL 22, 2022

Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. In-app pre-ordering solutions to help with food waste. In-app pre-ordering solutions to help with food waste. million tons of food waste annually, equating to more than $25 billion in losses.

Technology 197

Technology Mobile Ordering Customer Service Food Order 197

Lavu

OCTOBER 13, 2023

It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, if a restaurant has 10 tables and serves 30 guests in a four-hour period, its table turnover would be 3. How to Calculate Table Turnover Rate? This should include all tables available for seating customers.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Open for Business

SEPTEMBER 2, 2024

Use inventory management software to track usage and reduce waste. A data-driven approach can significantly reduce food waste and overordering. After all, profit is how much your restaurant is making on a day-to-day basis and provides an indication of how well you’re doing.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Inventory 78

Culinary Cues

APRIL 26, 2020

Having your chef walk through the dining room and connect with guests is a way to make customers feel special and provides an opportunity for them to ask serious questions about the menu. There is so much to think about, so many decisions to make, and so much angst about what the future holds. Everything helps.

Guest Recovery 314

Guest Recovery Kitchen Safety Customer Service Food Safety 314

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

EATER

OCTOBER 28, 2022

short Vancouver’s old(er) guard of fine dining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out. Côte de porc at St. Lawrence/Official.

Fine Dining 102

Fine Dining Casual Back of House Social Media 102

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Culinary Cues

SEPTEMBER 27, 2023

INSTANT FEEDBACK It may not come from the chef or the owner as much as cooks would like but an empty plate returning from the dining room is all that is needed to signal a job well done. Why do we remember this line and what significance might it imply in relation to work in a kitchen?

Employee Relations 392

Employee Relations Fine Dining Training Communication 392

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. If allowable by law, run gas to the area to fuel heaters.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Simplified Menus.

2022 218

2022 Customer Service Online Ordering Website Management 218

Modern Restaurant Management

AUGUST 2, 2024

Restaurant leaders representing nearly 3,700 QSR, fast casual, casual dining, and fine dining locations shared 2024’s top challenges and opportunities alongside plans for investment in back-of-house technology, increased sales, and team training, benefits, and support.

Influencer 100

Influencer Pricing 2024 Social Media 100

The Rail

MAY 15, 2024

As a result, the demand for quick and convenient dining options has been met. It’s perfect for a quick bite, personal dining experience, or when guests are on the go. Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Culinary Digital

FEBRUARY 28, 2024

A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. Reduced Ingredient Variety The limited selection of dishes inherently minimizes the ingredients and components required for daily operations.

Food 52

Food Seasonal Menu Inventory Waste 52

Modern Restaurant Management

JANUARY 4, 2022

By determining what your customers want to eat, you can use that information to optimize your menu, reduce food waste caused by over-ordering, and manage labor costs. The right data empowers restaurants to spot trends, identify high-value and long-term customers, reduce costs, and improve the bottom line. Going Far Beyond Customer Engagement.

Point of Sale 215

Point of Sale Customer Service Email Marketing Website Management 215

Restaurant Engine

JUNE 26, 2024

Diners can depend on their healthy, fresh food for dining in or takeout. They also need less ingredients, so they have less waste. Two different restaurants have similar elements to their success stories. What makes a restaurant successful? Does your restaurant have that special recipe? million investment from his father.

Fast Casual 52

Fast Casual Fine Dining 2001 2006 52

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 192

2020 Influencer Point of Sale Food Safety 192

Margin Edge

AUGUST 6, 2019

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In fast-casual and full-service environments, scrutinizing plates as they come across the pass, or having a manager check prep and line cooks’ waste can help identify portioning and prep issues. What are you ordering too much of?

Dine-in 66

Dine-in Food Point of Sale Seasonal Menu 66

Black Box Intelligence

AUGUST 20, 2022

July’s top performing segments based on sales growth were Family Dining and Fast Casual. The industry’s worst performing segments – those posting negative YoY same-store sales growth – were Casual Dining and Fine Dining. On the other hand, Fine Dining experienced the largest slowdown in three-year sales growth. .

Fast Casual 89

Fast Casual Fine Dining Point of Sale Casual 89

Restaurant Clicks

OCTOBER 19, 2021

The next time you are considering your dining destination, try something different, and choose based on the chef versus the cuisine. The next time you are considering your dining destination, try something different, and choose based on the chef versus the cuisine. Washington, D.C. Check out my list below! The Top Chefs in D.C.

Fine Dining 174

Fine Dining 2018 Food Truck Dine-in 174

7 Shifts

JUNE 4, 2021

For fine dining, around 30 percent. For fine dining, around 30 percent. Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. If it's not measured, it won't be managed. But what should be measured, and how? What is restaurant labor cost?

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

The Restaurant Times

NOVEMBER 18, 2021

The quest for providing customers with a continuously incredible dining experience is one that every restaurant must pursue. While there is a great deal many practical, tangible factors involved in creating the perfect dining experience, intangible factors are part of what makes them exceptional. . Let’s explore this in this article.

Customer Experience 59

Customer Experience Fine Dining Dine-in Customer Service 59

Mad Mobile

FEBRUARY 5, 2024

In fact, surveys show that 56% of people dine out at least twice a week! You’ll see a reduction in food waste as your order accuracy increases, and you’ll have the data to back it up ! You won’t need a central POS terminal taking up room in your dining area. Times are tough for restaurants of every size.

Ordering 52

Ordering Fast Casual Mobile Ordering Customer Service 52

Modern Restaurant Management

NOVEMBER 10, 2021

From sustainable waste prevention to carbon offsetting , there are many ways a business can prove its dedication to the environment. Special occasion fine dining is also set to make a comeback, with people eager to get out and start celebrating key occasions again after a year of home cooking and restaurant meal kits.

Hospitality 177

Hospitality Tourism Sustainability Travel 177

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Maintain Visibility with Your Vendors.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Open for Business

MAY 4, 2023

Keeping your online presence up to date, cutting wait times, and highlighting your value all make for a dining experience that feels good to guests and keeps them coming back—no matter what’s happening in the economy. Leveling up the dining experience and taking feedback seriously can turn guests into evangelists for your brand.

Take-out 78

Take-out 2023 Customer Service Online Ordering 78

Margin Edge

FEBRUARY 24, 2022

When you purchase fish for sushi, oftentimes you need to trim the fish or other ingredients (meaning there’s going to be some waste) before the product makes it onto a plate. With bottled beer, you buy a bottle and mark up the price by a certain amount, which automatically gives you lower COGS percentages because there is less waste.

Inventory 98

Inventory Point of Sale Waste Fine Dining 98

SpotOn

JUNE 18, 2024

Whether you're running a neighborhood dive bar, a slammed patio, or a fine dining concept, here are my foolproof tips for incorporating handhelds into your service model. It can add a franticness to the dining room that rarely results in a great guest experience, let alone better tips. Respect your customers.

POS 98

POS Customer Experience Customer Service Take-out 98

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 215

2022 Mobile Ordering Guest Recovery Point of Sale 215