Modern Restaurant Management

FEBRUARY 11, 2020

The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Really, wherever food and beverage has an intentional focus on quality and customer experience, fine tea has a rightful place – just like wine and craft beverages.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

SEPTEMBER 23, 2020

Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. Whether fine-dining or fast casual, great service now revolves around the customer experience you bring to every interaction. The more you can integrate the better.

Customer Experience 598

Customer Experience Customer Service Fast Casual Mobile Ordering 598

Modern Restaurant Management

MARCH 23, 2022

Let’s look at some different layouts that could improve your kitchen: An Island Layout – In an island configuration, all cooking equipment is found at the center of the kitchen, with countertops around the edge. This means that all equipment needed is close to hand and accessible. Leave Space for Instructions.

Design 507

Design Kitchen Safety Equipment Food Safety 507

7 Shifts

NOVEMBER 14, 2024

Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen. When creating a training plan, you must distinguish between these two areas.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

SEPTEMBER 27, 2023

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent year-over-year at fine dining and 3.53

Fast Casual 493

Fast Casual Fine Dining Employee Relations Customer Service 493

Modern Restaurant Management

AUGUST 25, 2020

Good design practices should be the industry standard but better systems and equipment must be considered. Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more. Embracing Different Dining Experiences.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

MARCH 11, 2021

Outdoor dining during the warmer months provided a means for many restaurants to remain largely operational and in compliance with pandemic safety measures. Not only could this help promote increased social distancing, but it can also make for a more customized dining experience. As ID issuers (i.e.,

License 533

License Government Customer Experience Fine Dining 533

Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Moving to Interactive Menu Boards Speaking of dining being back – it’s back to being… different. So, it’s important to get deals to consumers or find innovative ways to promote them within dining experiences.

2024 508

2024 Mobile Ordering Front of House Fast Casual 508

Modern Restaurant Management

JULY 15, 2021

“Pretty much every restaurant from fine dining to fast-casual to QSR has figured out a digital strategy, a delivery strategy, and has had to get really creative to make it to this point,” Canter said. General managers, owners, chefs, and front-of-house must now rely more heavily on digital tools in the restaurant.

Front of House 493

Front of House Fast Casual Mobile Ordering Fine Dining 493

Culinary Cues

FEBRUARY 28, 2021

What piece of equipment will be most successful in reaching your goals of deliciousness? Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year? It is your job to SWEAT THE SMALL STUFF.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

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. As they put it on their website, “Fine dining is not what Seattle needs right now. Tie Innovation Contributions to the Positive Impact They Have.

Innovation 493

Innovation Fine Dining Website Management Coaching 493

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? environments and are now seen everywhere from fine dining to counter service and everywhere in between. Many restaurants have also pivoted to outdoor dining amid the pandemic.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

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. There is plenty of evidence to suggest that customers will feel even more motivated to dine out, provided that the air quality is high. Measures and Use Cases.

Fine Dining 495

Fine Dining Customer Service Kitchen Safety Employee Relations 495

Modern Restaurant Management

APRIL 9, 2020

Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal. Looking to continue on the tangent of delivering a unique fine-casual dining experience to its customers, Tender Greens aimed to double its physical footprint and grow its revenue to reach $100 million.

Innovation 469

Innovation Management Management Fine Dining 469

Modern Restaurant Management

FEBRUARY 15, 2024

Deploy Preventative Maintenance Engage with a revered service, to conduct preemptive inspections, averting the peril of equipment failures during critical operational periods. Empire Cooler Service offers a selection of high-grade equipment poised to meet any culinary challenge.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Fine Dining 294

Modern Restaurant Management

APRIL 20, 2023

Over the years, we’ve honed our collective design approach by testing and fine-tuning layout and operational requirements, equipment adjacencies and clearances, and the types of seating that work best for each location. That said, maximizing restaurant operations and efficiency is an important part of our work.

Back of House 419

Back of House Design Fine Dining Customer Experience 419

Modern Restaurant Management

JUNE 16, 2022

Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. They also show how many people are ordering online for pickup and delivery versus dine-in.

Online Ordering 472

Online Ordering Point of Sale Management Management 472

Modern Restaurant Management

APRIL 8, 2021

For example, Americans dine out frequently, both at fine dining restaurants and more casual establishments, with delivery apps filling in for in-person seating at the moment. Food programming on TV is at an all-time high, and every media format inundates us with all things food-related.

Hospitality 383

Hospitality Food Hotels Social Media 383

Modern Restaurant Management

OCTOBER 12, 2020

Those who struggle the most are the polished casual and fine dining restaurants who thrived on the in-person guest experience they delivered. When dining rooms closed early on during COVID, they moved to an off-premise, to-go, take-out only model. They are thriving.

Customer Experience 539

Customer Experience Mobile Ordering Fine Dining Innovation 539

Culinary Cues

JUNE 26, 2021

When a designer is asked to compromise on space, flow, or equipment I know that this simply means that the operator wants to build in problems in production or service in the future. Are auto manufacturers fine with poorly designed assembly lines? Are hospital administrators fine with operating rooms that are not quite right?

Design 380

Design Fine Dining Uniforms Waste 380

Culinary Cues

FEBRUARY 16, 2021

I know how many sleepless nights went into the decision to lease a space, writing a check for the kitchen equipment, filing for an LLC, hiring those first employees, receiving that first order from vendors, and wondering if there will be enough money to pay the bills each week.

Fine Dining 439

Fine Dining Employee Relations Front of House Small Business 439

Modern Restaurant Management

FEBRUARY 19, 2021

In the restaurant business, customer satisfaction is in the details, from the dining room’s aesthetic to the chef’s signature dish. The goal of an effective water filtration system in a restaurant setting, then, is to remove these impurities and contaminants before they make their way into equipment, foods, and beverages.

Food Supply 405

Food Supply Equipment Kitchen Safety Supplies 405

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

EATER

AUGUST 31, 2022

Any fine dining restaurant should look at this bathroom as aspirational.”. That’s what we mean when we say ‘fine dining,’” read the restaurant’s Instagram post. The smallest details are considered; the flat space atop the toilet paper holder can be used as a surface for medical equipment like catheters, Benjamin adds.

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

Modern Restaurant Management

NOVEMBER 4, 2019

Eliminate fines and penalties for noncompliance. Many states will issue penalties, such as fines, for businesses that don’t comply. Many states will issue penalties, such as fines, for businesses that don’t comply. Validate you with banks or landlords in order to sign leases or buy equipment.

Insurance 360

Insurance Food Truck Fine Dining Small Business 360

Modern Restaurant Management

OCTOBER 27, 2022

Here are some examples of how connectivity technologies are helping QSR brands, like Dunkin’, connect with customers and redefine the dining experience. Flexible ordering has become an expectation for restaurant customers – from fine dining to quick service. Easing Customer and Employee Friction.

Mobile Ordering 492

Mobile Ordering Online Ordering Front of House Customer Experience 492

Modern Restaurant Management

MAY 21, 2020

If your customers expect you to offer a fine dining experience, they won’t be pleased to know that you’ve upturned your entire restaurant. By sanitizing appropriately, your staff can reduce the spread of pathogens from restaurant equipment to the food you serve diners. Ensure On-Premise Sanitization.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Modern Restaurant Management

JULY 12, 2022

Reach guests choosing to order-in by creating a Restaurant Week takeout menu—all you need is online ordering technology that enables you to pace and fulfill to-go orders while also serving a full dining room (providing you with two revenue streams).

Loyalty Program 558

Loyalty Program Online Ordering Point of Sale Customer Experience 558

Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. First and foremost, most restaurants are going to see a huge drop-off in the number of customers who dine in.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 15, 2021

Full-service restaurant chains, which primarily rely on dine-in customers and had few if any off-premises services when the dine-in restrictions went into effect, bore the brunt of the transaction declines throughout the pandemic. 37 percent of restaurants report outdoor dining as their biggest revenue driver during COVID-19.

2021 423

2021 Fast Casual Fine Dining Point of Sale 423

Modern Restaurant Management

DECEMBER 16, 2021

Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. However, there is a fine line.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

DECEMBER 19, 2022

And, you don’t have to run a cocktail bar or fine dining location to play with these combinations. Equipment solutions and ice providers continue to expand around the country. Some equipment can be a significant investment but truly shows that you’re not overlooking the details. Take Inspiration from the Past.

Bar 474

Bar 2023 Back of House Coaching 474

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

MARCH 30, 2020

As a result, many restaurants have been forced to lay off all or some of their dining room staff. No longer does a customer have to worry about catching the coronavirus from a member of the dining room staff who isn’t aware they’re carrying the virus. They are operating with skeleton crews. Probably not.

Fine Dining 478

Fine Dining Customer Service Customer Experience Food Safety 478

Modern Restaurant Management

DECEMBER 22, 2020

Personalized Dining is the Future. To fulfill these new dining expectations, operators should plan to provide their guests with a quintessential 360-degree experience that is personalized from start to finish. Take a NYC resident who has become a regular delivery patron of one of their favorite restaurants throughout the pandemic.

2021 474

2021 Fine Dining Online Ordering Travel 474

7 Shifts

JANUARY 23, 2020

Thoroughly research restaurant costs (operational, labor, equipment, etc.)—both Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Keep in mind what everyone else is doing, walk the fine line between ground breaking and comfortability.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

NOVEMBER 21, 2023

Preventing breakdowns and maintaining the HVAC system and other equipment can translate to significant energy savings overall. Consider using standard setpoints like 67°F for heating and 72°F for cooling and fine-tune them based on outdoor temperatures during different times of the day.

Equipment 294

Equipment Outdoor Sustainability Employee Relations 294