Modern Restaurant Management

OCTOBER 11, 2021

With increased talk of COVID-19 vaccine mandates and the rise of the Delta variant , restaurant owners are still adapting their dine-in operations to keep up with the times. As a part of this process, many operators have once again turned to outdoor dining as a lifeline to help recover lost revenue and make customers feel at ease.

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Outdoor POS Front of House Seasonal Menu 493

Modern Restaurant Management

MAY 18, 2020

: MRM Restaurant Survival Guide Updates , COVID-19 Resources for Restaurants , PPP Part Two and More News Restaurants Need to Know Now and Restaurant Reopening Resources. The form and instructions inform borrowers how to apply for forgiveness of their PPP loans, consistent with the Coronavirus Aid, Relief, and Economic Security Act (CARES Act).

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. About a Restaurant Management Platform.

Management 473

Management Management BOH Front of House 473

Modern Restaurant Management

DECEMBER 22, 2021

When using biophilic design it is important to use natural tones for tables, bar fronts and seating to replicate tones found in nature. The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. It takes a memorable aesthetic that will pull customers in and keep them returning.

Design 531

Design 2022 Front of House Back of House 531

Modern Restaurant Management

AUGUST 10, 2020

A-frame signs with easy-to-change graphic inserts, yard signs and banner stands can be placed at strategic points directing traffic flow around your business and directly to your front door. As dine-in or pickup patrons near your door, keep them fully informed by displaying highly-visible building access policies and maximum occupancy levels.

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Communication Kitchen Safety Food Safety Front of House 493

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

JUNE 19, 2020

New design solutions we’re considering include temporary enclosures around existing seating groups, devising clever touchless delivery systems inside existing and new restaurants, rethinking the curbside pickup landscape for our mixed-use projects as a starting point. Cleanliness Is Front and Center.

Front of House 386

Front of House Back of House Seating Design 386

Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. Roles shifted too.

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Technology Front of House Back of House Healthcare 474

Modern Restaurant Management

MARCH 27, 2020

He cautioned that when restaurants can reopen for dine-in service, they will have to face the bittersweet reality of less seating capacity and less sales–he estimates as much as 30 percent–due to social distancing practices and guest apprehension. "They "The fighter is going to win, right now."

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Front of House Social Media Back of House Seating 438

Modern Restaurant Management

DECEMBER 28, 2020

Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad.

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2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

JULY 13, 2020

Particularly as they’re learning how to best operate amidst new outbreaks to create the dining experiences patrons expect. Here are three new things consumers expect: Consumers Expect to Dine in the Way They’re Most Comfortable. However, a surge in hot spots means the dining experience will continually evolve.

Consumer Goods 539

Consumer Goods Food Safety Customer Service Hiring 539

Modern Restaurant Management

MAY 7, 2020

Shifting Delivery and Dine-In Experiences. Today, that means restaurants have transformed their dining rooms into safe, no-touch pickup zones, with some even offering drive thru or curbside pickup for the first time. and abroad. So what can restaurants do to adapt their offerings to this changed consumer?

Food Safety 480

Food Safety Mobile Ordering Front of House Seating 480

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019. Alcohol To-Go Will Expand.

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Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

AUGUST 16, 2021

One of the fine dining operations that I consult with had a contest for selling the most chef specials, with the prize being that the chef would personally make the winner any item on the menu for dinner. Imagine you have a restaurant that seats 120 and you have only one bartender and one server to handle the front-of-the-house.

Front of House 520

Front of House Cash Management Back of House Hiring 520

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute.

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Front of House Back of House Seating Food Truck 410

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

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2025 Technology Loyalty Program Mobile Ordering 195

7 Shifts

NOVEMBER 24, 2024

With these hostess interview questions, you can find the right candidates with the perfect combination of technical and interpersonal skills to create a seamless dining experience. How do you balance seating arrangements to maintain fairness and efficiency? What prior experience do you have in the restaurant industry or as a hostess?

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Hospitality Seating Customer Experience Reservations 195

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Do be patient with people as they adapt to a new environment and a new set of rules for dining out. Even though they have ?less

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Outside of off-premise options, contactless technologies can keep customers safe as they return to dine-in at restaurants. .” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

DECEMBER 14, 2022

Robots are quickly becoming an integral part of the restaurant experience in both the dining room and kitchen. In addition, a robot can be set to cruise around the dining room, offering diners extra napkins and cutlery so waiters are not tasked with these small errands. Robin Zheng. Yes – the cuteness factor is key!

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Front of House Customer Service Customer Experience Entertainment 450

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. My staff can monitor orders from almost any location.

Operations 449

Operations Bar Back of House Front of House 449

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Guests will return when the effort expended to create memorable complete dining experiences is front and center. It is, and must be, a team effort. Does this seem farfetched?

Front of House 475

Front of House Customer Experience Dine-in Training 475

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

SEPTEMBER 21, 2020

In a typical month, we used to help restaurants seat over four million diners. After speaking with restaurant owners and operators, we realized we needed to expand our product offering beyond just helping manage their front-of-house better with Yelp Waitlist and Yelp Reservations. Neither did mine.

Front of House 488

Front of House 2009 Reservations Website Management 488

Modern Restaurant Management

OCTOBER 22, 2020

In addition, pop-up restaurants (100 openings) and seafood markets (84 openings) experienced an increase in openings compared to the same period in 2019, catering to consumers' interests in novel ways to dine and shop for food outside of traditional restaurant experiences.

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Food Supply 2019 Food Truck Back of House 495

ChowNow

FEBRUARY 12, 2025

Well show you how to leverage: Your local restaurant scene Your restaurants brand Your digital assets The community around you Then, reveal how to measure your marketing efforts so you can continuously refine your strategy and strengthen your connection with customers. Consumer behavior is constantly evolving. We now live in a digital-first world.

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2025 Marketing Email Marketing Operations 195

QSR Automations

JANUARY 16, 2025

They provide guests a first impression of your restaurant; it’s where hosts greet guests, check-in reservations, provide quotes for the waitlist, rotate sections to avoid overworking serv ers , pace seating to avoid overwhelming the kitchen, and direct off – premise s guests and delivery drivers to pick up their orders.

Front of House 52

Front of House Operations Back of House Reservations 52

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

Front of House 417

Front of House Back of House Dine-in Food Order 417

7 Shifts

OCTOBER 1, 2024

60% of guests who have a positive experience are likely to dine at a restaurant more frequently. High-quality food not only satisfies hunger but also creates memorable dining experiences that customers will want to repeat. Moreover, the menu sets expectations for the dining experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

7 Shifts

JANUARY 11, 2021

The traditional division of labor between the front of the house and back of the house is no more, and restaurant employees have taken up responsibilities this year that they never imagined. Winterize Your Patio Seating ?? Our traffic-heavy streets are now home to ad-hoc patio seating. "Winter is coming".said

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.

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2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We kicked off the project by listening to the client’s programmatic needs.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 401

Menu Seasonal Menu Front of House Café 401

ChowNow

FEBRUARY 28, 2025

Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9

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Online Ordering Ordering Email Marketing Mobile Ordering 195