Modern Restaurant Management

DECEMBER 26, 2024

With cashless transactions and delivery services becoming the norm, diners are enjoying faster, more streamlined dining journeys. Without greater cybersecurity education and deepfake awareness training , it will be increasingly difficult for on-the-ground employees to tell fraud from fact—and they’ll need to.

2025 558

2025 Point of Sale Food Supply 2024 558

7 Shifts

NOVEMBER 24, 2024

You can identify potential gaps in the local dining landscape and create unique value propositions. Another goal might involve understanding your local dining market's preferences. In this case, you might run surveys or focus groups to check the potential of new cuisine styles or dining concepts and trends. With the 4.5%

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

NOVEMBER 14, 2024

The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours. Every business has its own general information, menu, operating hours, dress code, brand messaging, and so on that is required to train an agent.

Reservations 448

Reservations Online Ordering Loyalty Program Book 448

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. It is also important to train customer-facing staff on the correct etiquette for interacting with guests who disclose that they are gluten-free. If so, what are they?

Training 449

Training Front of House Kitchen Safety Allergens 449

Culinary Cues

MARCH 10, 2025

Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. If you are serious about a kitchen career and have the focus to map out the best path, then listen up.

Hotels 370

Hotels Fine Dining Seasonal Menu Healthcare 370

Modern Restaurant Management

DECEMBER 5, 2024

This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country. This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

JANUARY 2, 2025

The Off-Premises Dining Shift: Food That Travels Well Delivery and pickup continue to dominate the pizza market as off-premises dining solidifies its role in customer behavior. Customers are increasingly expecting restaurant-quality food, even when dining at home. This not only frees up labor but also reduces order errors.

2025 251

2025 Online Ordering Franchising Franchise 251

Goliath Consulting

APRIL 18, 2025

In todays competitive dining landscape, hospitality is what truly sets a restaurant apart. Hiring for personality, providing empathy-based training, and empowering staff to go the extra mile all contribute to a strong hospitality culture. Hospitality isnt just serviceits the emotional connection that keeps guests coming back.

Hospitality 221

Hospitality Email Marketing Mobile Ordering Customer Service 221

Modern Restaurant Management

NOVEMBER 20, 2024

Quick-serve restaurants (QSRs) experienced four-percent growth over the past year, which helped to offset the declines seen in full-service dining. To make progress in both areas in 2025, managers should focus on offering more in-depth training and elevating the employee experience.

2025 474

2025 2024 Recruiting Employee Relations 474

Modern Restaurant Management

JANUARY 9, 2025

This focused, instant warmth provides comfort on demand, regardless if visitors are dining on a chilly patio or relaxing on an observation deck. This broad applicability and versatility ensures consistent warmth across different areas of the resort, such as patios and dining areas, observation or event decks, and cold-weather areas.

Outdoor 386

Outdoor Brewery Seating Small Business 386

ChowNow

FEBRUARY 7, 2025

Train Staff How to Upsell Without Being Pushy Upselling doesnt have to be this awkward thing if you just frame it differently in your mind. Train your staff to see it the same way, and when done right, it feels less like a sales tactic and more like great hospitality. Finding your AOV is actually quite simple. Why do bundles work?

Ordering 349

Ordering Online Ordering Loyalty Program Customer Experience 349

Culinary Cues

JANUARY 29, 2025

What is most gratifying is witnessing clean plates coming back from the dining room, satisfied smiles on the faces of guests, and the pride that a cook feels when sliding a finished plate down the pass. We put it all on the table when it is felt that the time is right, or situations demand it. Feeding people is such a noble act.

Dine-in 307

Dine-in Blog Article Training 307

EATER

NOVEMBER 12, 2024

Courtesy of the Lactation Network The Lactation Network’s new program will offer training to restaurant staff across the nation Restaurants are, famously, for eating. The Lactation Network set out to establish a set of standards for restaurants to implement to ensure that they’re being welcoming to breastfeeding parents.

Restaurant Law 332

Restaurant Law Education Food Supply Dine-in 332

Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 448

Sustainability Food Equipment Design 448

Modern Restaurant Management

JUNE 5, 2023

ChatGPT, a chatbot based on GPT-3 and GPT-4 technology, can also be trained on a central database with information about local menu availability, opening hours, events, location information and more, resulting in a human-like conversation with a customer. Restaurant owners agree, as nearly half of hospitality operators in the U.S.

Dine-in 474

Dine-in Customer Service Customer Experience Inventory 474

Modern Restaurant Management

APRIL 9, 2025

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. Consumers, especially younger generations, are making dining decisions based on a brand’s environmental impact.

Loyalty Program 251

Loyalty Program Franchising Franchise Fast Casual 251

The Rail

OCTOBER 10, 2024

Educate Your Staff: Train your workers about the benefits of sustainable coffee and allow them to share what they’ve learned with customers. By Julia Nikolaus, Contributor A once-catchy jingle in the United States constituted that coffee is the "best part of waking up." Use eco-friendly materials and reduce waste in your daily operations.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Modern Restaurant Management

DECEMBER 23, 2024

Smart owners will seize on this opportunity and use reviews as a powerful tool to fill their dining rooms and online ordering queues. Train your staff to ask for reviews in the right way If you’re not actively asking for reviews, you’re missing out. 2025 is almost here, and one thing is clear for every restaurant owner.

2025 308

2025 SEO Social Media Front of House 308

Culinary Cues

JANUARY 13, 2025

Guests may sparkle when they see the chef walk through the dining room and whisper about how great he or she is at their craft, but what many dont realize is that their meal was likely never prepared by the chef. This is a time of the year when many invest personal effort in speculating who will win the honors as NFL Most Valuable Player.

Coaching 441

Coaching Sports Presentation Seasonal Menu 441

EATER

APRIL 11, 2025

Daron English Communal dining is all the rage. It would be one thing if I could whisper and gossip with the group I was dining with that night about the odious man across the room. Diners gather at one of chef Kendall DaCostas supper clubs. What if youre seated next to someone who sucks?

Fine Dining 270

Fine Dining Seating Dine-in Cash Management 270

Culinary Cues

FEBRUARY 5, 2025

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). Theres plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? This is true for every business.

Fine Dining 241

Fine Dining Food Supply Customer Service Recruiting 241

Culinary Cues

APRIL 14, 2025

When prepared tableside, the well-trained server or matre d would crush garlic between sister table forks, rub the interior of the bowl, use finesse to pour the right amount of olive oil, a coddled egg yolk, fresh lemon, salt and cracked pepper, and freshly grated parmigiana cheese.

Fine Dining 337

Fine Dining Seasonal Menu Travel Presentation 337

Modern Restaurant Management

FEBRUARY 24, 2025

The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging from fine dining establishments to fast-casual venues, breweries, and caterers. "This Revenue growth in 2024 was largely driven by menu price adjustments.

2024 251

2024 2025 2023 Loyalty Program 251

EATER

OCTOBER 21, 2024

Goldman says that though employees are trained to speak on the environmental benefits of plant-based eating, “it’s not as embedded in our cashier training or our interactions with consumers, because we really are focused on positive guest experience.” without interruptions.

Sustainability 329

Sustainability Sourcing Consumer Goods Seasonal Menu 329

Culinary Cues

JANUARY 26, 2025

If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. are immigrants.

Food 445

Food Hotels Fine Dining Agriculture 445

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. Empowering Employees with the Right Tools and Training. Addressing Retention.

Front of House 576

Front of House Loyalty Program Back of House Training 576

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JANUARY 27, 2022

As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. The cost of running a traditional brick-and-mortar restaurant is high, and many restaurants are losing significant in-house dining business amid the ongoing pandemic. Commit to ongoing training.

Kitchen Safety 530

Kitchen Safety Food Safety Audits Food 530

Culinary Cues

NOVEMBER 22, 2024

Respectable restaurants either bake their own or invest the time to find an exceptional resource for this essential ingredient in the dining experience. Before children speak, they sing, Before they write, they paint, As soon as they stand, they dance. Bacon is well served in nearly everything, but it reigns supreme at breakfast time.

Food 413

Food Front of House Back of House Point of Sale 413

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.

Front of House 545

Front of House Kitchen Safety Customer Service Point of Sale 545

Culinary Cues

JULY 15, 2024

A training investment in your people is an investment in the success of the business. There is a direct correlation. [] WHAT YOU EXPECT AND MEASURE IS WHAT YOU GET Define what excellence means in your operation, show it, teach it, train to it, insist on it, measure it, and reward it. Look around and you can readily see the results.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this? The answer lies in technology.

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

7 Shifts

NOVEMBER 15, 2024

Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training?

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

AUGUST 9, 2021

What can restaurants do to make guests with food restrictions feel comfortable dining with them? The most important thing a restaurant can do to make guests with food restrictions feel comfortable and safe is to make sure the staff is well-trained. A server should be properly trained to answer questions about the menu.

Coaching 520

Coaching Kitchen Safety Food Safety Training 520

Modern Restaurant Management

JUNE 7, 2021

Restaurant owners are looking for creative ways to revamp the indoor dining experience with improved health and safety standards. Employees should frequently clean and disinfect all high-touch surfaces such as: Tables and seating areas in dining rooms and lobbies. Service counter. Drink dispenser. Drive thru headsets. In the U.S.,

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531

ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Tablets are everywhere in restaurants these days, and with good reason. Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations.

Front of House 195

Front of House Allergens Online Ordering Back of House 195