Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Studies have shown that better IAQ relates to reduce risk of airborne viruses such as COVID-19.

Design 212

Design Guest Recovery Consumer Goods Fine Dining 212

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. A drop in employee retention & difficulty in hiring. Clinton Anderson, CEO, Fourth Enterprises.

2022 189

2022 Food Supply Mobile Ordering Customer Experience 189

Modern Restaurant Management

DECEMBER 28, 2020

We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry. We celebrate this as it benefits us all when brands focus on sustainability. There is no dining room or front service line in this concept.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

JANUARY 8, 2024

Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce. – The CataBoom team We must continue to develop our solution to provide more choices for employees. In 2024, we’ll continue to see growth in the payroll segment.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 14, 2020

" The platform will continue to house a variety of helpful COVID-related materials as well as evolving resources to address new and emerging challenges. The US Foods Ghost Kitchen program also recently expanded its concept offerings from six to 12.

Webinar 189

Webinar Customer Experience Mobile Ordering Customer Service 189

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.

Mobile Ordering 215

Mobile Ordering Front of House Customer Service Customer Experience 215

The Restaurant Times

MAY 9, 2020

In the ghost kitchen business, having a well-equipped kitchen space is of the utmost importance. The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. Kitchen As A Service aka Shared Kitchen Space: A Brief Description.

Kitchen Safety 89

Kitchen Safety Mobile Ordering License Front of House 89

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. The aim is to avoid a collision.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchising 203

Franchising Franchise Fast Casual Point of Sale 203

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. New & Notable spotlights the latest news restaurateurs need to know.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Key Takeaways. with an average score of 4.1

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Retail Loyalty Program Online Ordering 178

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Redesigning workflows to ensure safe distancing between employees.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Lori Bolin, President of BrewLogix.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Modern Restaurant Management

SEPTEMBER 15, 2020

The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. Each member of the coalition is committed to responsibility.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 212

Online Ordering Back of House Customer Service Small Business 212

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchising 189

Franchising Franchise Kitchen Safety Food Safety 189

Modern Restaurant Management

AUGUST 28, 2020

. “Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

MARCH 16, 2020

“There are still a lot of unknowns to fully determine the impact of the coronavirus on the supply chain,” NRF Vice President for Supply Chain and Customs Policy Jonathan Gold said. percent from unusually high numbers a year ago related to U.S. 65 percent wipe down bathroom and kitchen surfaces. That was up 5.7

Mobile Ordering 122

Mobile Ordering Online Ordering Point of Sale POS 122

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143

EATER

JULY 28, 2020

On the one hand, takeout alone won’t sustain most restaurant businesses. There’s a sense among several chefs that relying solely on takeout is difficult to sustain for a good amount of time. So when we talk about reopening, we have to look at the supply chain too and how that affects vulnerable communities.”.

Restaurant Law 111

Restaurant Law Government Kitchen Safety Food Safety 111

Modern Restaurant Management

FEBRUARY 10, 2020

Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it,” said The Good Food Institute Foodservice and Supply Chain Manager Zak Weston. PCRM also helps hospitals with implementation of new plant-based menu items. US Foods to Offer Plant-Based Burger.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Black Box Intelligence

MARCH 10, 2020

Despite many companies beginning to bring back employees from furlough, of those people employed by chain restaurants back in January, only 45% of them remain actively employed today on average. Many of the employees that were separated through furloughs or lay offs are not expected to return to their former employer.

Point of Sale 124

Point of Sale Guest Recovery Fine Dining Fast Casual 124

EATER

SEPTEMBER 17, 2021

It went public in 2017 , and as of last year, it has over 6,000 employees ; in a space that has quickly become overcrowded with similar services, it has continued to dominate. It's time for safety and respect at meal kit factories. Consumers don’t want a box touting sustainability and fresh food to come with bad conditions for workers.

Food Safety 114

Food Safety Kitchen Safety Employee Relations Consumer Goods 114

Modern Restaurant Management

DECEMBER 16, 2019

Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

JULY 27, 2020

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Meanwhile, grocery related businesses are on the decline as people spend less time at home. Yelp Sees COVID Effect. “As U.S.

Franchising 177

Franchising Franchise Mobile Ordering Kitchen Safety 177

Modern Restaurant Management

FEBRUARY 14, 2020

The hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting. ru Sushi Kitchen at Legacy Hall in September 2019 to much success. . in Plano, Texas. Filet Mignon Hibachi Fried Rice.

Back of House 131

Back of House Hotels Design Events 131

Modern Restaurant Management

JUNE 8, 2020

. … “Our focus will now shift toward achieving similar bipartisan results in the Senate because enacting these PPP changes will help restaurants get the relief they need to get employees back to work and the industry on the path to recovery.” US Foods Holding Corp.

Guest Recovery 154

Guest Recovery Food Safety Employee Relations Mobile Ordering 154

Modern Restaurant Management

MAY 5, 2020

The new Yelp for Business will feature COVID-19 related content and prompts intended to help business owners communicate effectively with consumers and tips to weather the storm. This service gives local residents and small businesses in the Bay Area safe access to essential food and supplies at competitive wholesale prices.

Guest Recovery 122

Guest Recovery Food Safety Loyalty Program Point of Sale 122

Modern Restaurant Management

NOVEMBER 2, 2020

Nearly half of respondents said they would last less than a year, with 28 percent saying they would last between four and six months – enough to sustain through the winter. Additionally, ghost kitchens are rising in popularity as more than half (56 percent) are willing to order from a restaurant without a customer-facing storefront.

2020 221

2020 Mobile Ordering Hotels Food Safety 221

Black Box Intelligence

NOVEMBER 1, 2021

Not only is turnover rising for all employees, the percentage of new hires that leave the company within the first 90 days of employment is also increasing. Check out the full “The Post Pandemic Restaurant Employee” whitepaper here. . Hourly turnover rose rapidly in the last three quarters for limited-service restaurants.

Fast Casual 98

Fast Casual Guest Recovery Fine Dining Point of Sale 98

EATER

DECEMBER 23, 2020

When they finally decided to escape the deteriorating air quality, Kyle and Katina Connaughton packed their two cats, two dogs, and one of their two daughters (the other was in Boston) and her fiance into a farm truck and headed toward safety in Washington state.

Menu 133

Menu Agriculture Seasonal Menu Vineyard 133

EATER

JULY 22, 2021

Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away. And that was before the fall and winter surges, which resulted in an exponential rise in virus-related hospitalizations and deaths , followed by new rounds of closures and restrictions.

Fine Dining 122

Fine Dining Back of House Dine-in Front of House 122