ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MARCH 17, 2022

With wholesale food prices soaring 13 percent in 2021 and labor costs rising as worker shortages continue, many restaurants are looking for smart ways to lower costs and avoid passing them on to their diners. One such solution has been shrinking restaurant menus. Advanced Customization On- and Off-Premise.

Seasonal Menu 472

Seasonal Menu Mobile Ordering Food Order Menu 472

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

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

ChowNow

FEBRUARY 12, 2025

A well-crafted email can remind a past guest to stop by again, encourage reservations for a new seasonal menu, or even boost online orders with a limited-time discount. A well-timed email with a special offer, new menu item, or exclusive promotion can be the nudge they need to place another order.

Email Marketing 195

Email Marketing 2025 Marketing Online Ordering 195

Modern Restaurant Management

MAY 11, 2020

Restaurant management software company Upserve and restaurant-architect William Duff speak here about evolving trends they are seeing and discussed some ways the dining experience might look and feel different as the new normal unfolds. Yank Sing view ordering counter Image by William Duff Architects.

Fine Dining 470

Fine Dining Online Ordering Dine-in Take-out 470

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 451

Kitchen Safety Front of House Fine Dining Back of House 451

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

ChowNow

FEBRUARY 28, 2025

Online ordering has transformed the restaurant industry, turning what was once a convenience into an absolute necessity. In 2025, the US online food delivery market is expected to reach $424.9 Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

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. Food Industry Faces Consumer Pressures.

2020 481

2020 Influencer Point of Sale Food Safety 481

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. Not Quite Cyndi Lauper, but Brands Just Wanna Have Fun!

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. When it came to ordering take-out, Gen Z led with 28 percent. ” The gift of food. . ” The gift of food. Diners Show Holiday Spirit.

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

7 Shifts

AUGUST 7, 2024

Of all the costs your restaurants generate, your food is one of the largest. The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. The cost of food and beverages is a bit of a moving target.

Food 370

Food Seasonal Menu Inventory Pricing 370

Modern Restaurant Management

DECEMBER 30, 2020

This edition of MRM Research Roundup features top trends for 2020, how 2020 changed food and the year's top wines. spent per order, on average, across restaurant websites. spent per order, on average, across restaurant websites. How 2020 Changed Food. Top Restaurant Trends.

2020 528

2020 Merchandise Retail Point of Sale 528

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. In this year’s second quarter, off-premises grew by +5 percent compared to a year ago, driven by gains in carry-out and delivery orders. foodservice industry.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. restaurants are forced to regularly innovate in order to stay afloat.

Hotels 344

Hotels Fine Dining Dine-in Front of House 344

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Spot Best-Sellers : Focus on the 16% of menu items that drive 80% of sales.

Design 78

Design Menu Seasonal Menu Point of Sale 78

Lavu

MARCH 21, 2025

Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing.

Customer Experience 78

Customer Experience Seasonal Menu Fine Dining Customer Service 78

Modern Restaurant Management

APRIL 15, 2020

Limited-service restaurants (those in quick service and fast casual) had a sharp acceleration in their guest check growth, as consumers likely shifted to larger off-premise orders to feed multiple people at home. Fine dining and upscale casual were the worst performing segments during March based on same-store sales growth.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

Modern Restaurant Management

JULY 20, 2021

The ability for restaurants, particularly full service restaurants, to operate at total capacity, consumer comfort with dining in, and more business and recreational travel will aid recovery at the dinner daypart. COVID-19 triggered an increase in remote, app-based ordering in the US On Premise. People want printed menus.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

DECEMBER 4, 2020

There’s just not the same amount of volume in takeout as there is in in-person dining.” It also could provide a future outlook for the industry, especially if more states implement stay-at-home orders in response to rising COVID-19 cases. Upscale/fine-dining restaurants. percent demand decline.

Loyalty Program 364

Loyalty Program Online Ordering Consumer Goods Fast Casual 364

SpotOn

JANUARY 14, 2025

She saw the flaws in our food system, but also the potential for restaurants to return to their community-oriented roots. To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. Moving more product means more sales, and by optimizing her menu Gordon has increased daily sales by up to 35%. 

Operations 98

Operations Front of House Back of House Seasonal Menu 98

EATER

MARCH 19, 2024

Yes, Balthazar and Jean-George still thrive, but French cuisine is no longer the be-all-end-all of fine dining. But look around and a certain nostalgia for the white tablecloths and frisée aux lardons of French dining is manifesting. French food, by virtue of its history, is familiar. It isn’t even the be-some.

Food 328

Food Fine Dining Seasonal Menu Dine-in 328

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. The dining room was perfectly appointed with fresh flowers, the finest tabletop details, and magnificent views of the L’Esperance gardens.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

Lavu

MARCH 13, 2025

POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons.

POS 78

POS Seasonal Menu Point of Sale Inventory 78

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. Ah, but the food and conversation were consistently good, plentiful, and in-expensive.

White Paper 351

White Paper Hospitality Fine Dining Reference 351

Modern Restaurant Management

NOVEMBER 2, 2021

The new restaurants — as well as upgrades to existing locations — will adapt the company’s new, modern, and inviting “Fresh Forward” design and meet the needs of today’s consumer with comfortable guest indoor dining spaces as well as numerous delivery and order ahead options, with a strong digital first strategy.

Franchise 450

Franchise Franchising Leadership Beverage 450

EATER

FEBRUARY 23, 2024

Lille Allen/Eater That’s what the menu is for I’ve come to lightly dread a server asking “Have you dined with us before?” It’s not a real question, but an overture to a canned speech about every single dish on the menu. This is tedious enough when you’re being told the menu is ordered from smallest to largest.

Menu 349

Menu Fine Dining Seasonal Menu Food Order 349

7 Shifts

JULY 24, 2020

That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Goodreads: 4.08

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. “Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy.

2024 294

2024 Mobile Ordering White Paper Customer Service 294

Modern Restaurant Management

AUGUST 22, 2023

These include: Chatbots and customer-facing AI : Who doesn’t want to enhance their dining experience? Customer-facing chatbots provide instant assistance to customers and can be used to address inquiries, facilitate reservations or to place orders. Text HAPPY20 to XXXX for 20 percent off your dinner order.”

Marketing 419

Marketing Social Media Point of Sale Customer Service 419

Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Ensure your business plan is real and not theoretical, in order to understand every operation cost you will come to a head with, and ensure positive cash flow.

2020 335

2020 Hiring Cash Management Education 335

EATER

JULY 21, 2022

It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We But just as that information once did, the minimalist menu is disappearing.

Menu 264

Menu White Paper Dietary Restrictions Seasonal Menu 264

Modern Restaurant Management

FEBRUARY 28, 2020

With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.” Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

SpotOn

APRIL 1, 2025

However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money. Having managed a restaurant with an extremely popular patio and brunch menu, I know this firsthand. Put planters or large pots with seasonal flowers on your patio. Patios can be quite lucrative.

Seating 67

Seating Outdoor POS 2024 67