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. Restaurants with large or intricate menus will need to allocate more time to staff training on the ingredients, preparation methods, and food handling procedures.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

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

OCTOBER 7, 2024

Currently, 50 percent of restaurants, including sit-down and fast-food establishments, offer plant-based options, and this is only expected to grow. Controlling food waste is a hot topic in the industry as well. Contactless Ordering, Inside and Out Door Dash, Uber Eats and other third-party delivery services will continue to expand.

2025 474

2025 Loyalty Program Waste Compost 474

7 Shifts

NOVEMBER 25, 2024

There will *always *be something your staff can do to enhance a patron’s dining experience. Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. For example, BlueCart , an online and mobile ordering/inventory management platform for the hospitality industry.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

7 Shifts

OCTOBER 28, 2024

For example, if you run a social media campaign or pay for online ordering integrations, all of these contribute to your overall marketing expenses. Imagine you own a café, and you’ve just run a campaign to boost your online ordering. You can also offer special promotions to keep customers engaged.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. Thankfully, outdoor dining is less expensive to build out.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail. ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

MARCH 25, 2024

" The co-chefs/co-owners were listed among Food and Wine’s “Best New Chefs” (2021) and they have garnered multiple James Beard Foundation Award nominations for "Best Chef: South." We want to one day dine at those restaurants. Move forward in that order to the best of your ability.

Fine Dining 221

Fine Dining Seating Restaurant Law Small Business 221

Culinary Cues

DECEMBER 28, 2021

There is something very special about working in a professional kitchen, something that is hard to explain unless you are there. 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.

Front of House 473

Front of House Kitchen Safety Fine Dining Back of House 473

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. A kiosk lifts the responsibility for taking orders from the existing team, so they can attend to other duties. Merchants wheel the kiosk outside the restaurant so customers can place orders outside. Probably not.

Fine Dining 478

Fine Dining Customer Service Customer Experience Food Safety 478

ChowNow

JANUARY 23, 2025

At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order.

2025 195

2025 Loyalty Program Operations Email Marketing 195

Modern Restaurant Management

APRIL 20, 2022

The ancestors of the first semi-automatic machines to serve food and drink are still in use today, though instead of restaurants and bars, we see them in public spaces, perhaps small shops. Order-Only Automats: Pros and Cons. These machines allow customers to order food without talking to anyone until the moment of collection.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Culinary Cues

JANUARY 20, 2024

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

EATER

FEBRUARY 18, 2025

hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Whats the food in Sri Lanka like?

Hotels 289

Hotels Seasonal Menu Back of House Small Business 289

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. 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.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

OCTOBER 13, 2022

But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation. Recent surveys are showing the vast majority of Americans have been cutting back on dining out. By using a POS system, customers, waiters and cashiers reduce their chances of errors when entering orders.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

ChowNow

APRIL 11, 2025

From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. Slim and stylish is fine, but in a restaurant, function beats form every time. But heres the thing: just handing your employees a tablet and hoping for the best doesnt work.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

The Rail

DECEMBER 2, 2024

Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? In this article, we’ll show you exactly how to create a food delivery app tailored to your restaurant’s needs, while staying competitive in a booming industry. The global online food delivery market size was valued at USD 221.65

Delivery 147

Delivery Food Loyalty Program Food Order 147

Modern Restaurant Management

MAY 19, 2020

They provide much more than food, they provide nourishment and create communities. Local and state guidelines will also have an impact on how restaurants must operate in order to keep their staff and patrons as safe as possible. In order to ensure a safe dining environment we are requiring advance reservations.

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

ChowNow

MARCH 27, 2025

Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? Set prices too low, and youre leaving money on the table.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

JULY 10, 2024

. “I just spent a lot of money” A guest at one of our nightclubs, who spent $5,000 to get $5,000 worth of food and beverage to entertain his 10 guests, took the $500 glass centerpiece on his way out. Take a photo of the bottom and order yourself a set!” Ask your server how to purchase them.”

Back of House 491

Back of House Fine Dining Take-out Social Media 491

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

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 409

White Paper Hospitality Fine Dining Reference 409

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

ChowNow

FEBRUARY 21, 2025

Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. Beyond mobile ordering, restaurant apps support operations in ways that were never available before. Online ordering and delivery apps. Here is an example of a restaurants branded app.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

Modern Restaurant Management

MAY 5, 2022

It’s expected to be a happy Mother’s Day for restaurants this year as nearly half of Americans plan to dine out or order food from local restaurants, according to new research from the National Restaurant Association. In addition, 18 percent of consumers plan to order takeout or delivery.

Fine Dining 417

Fine Dining Online Ordering 2021 Dine-in 417

Culinary Cues

AUGUST 22, 2022

Paul de Vance in southern France, or the walled in villages of Tuscany, the narrow streets of Oslo, Norway, and the typical hidden villages found in parts of historic Germany; places that were home to those special little restaurants that reflect the terroir of the region. Good friends, good food, good times.”. author unknown.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. Tastewise, an AI-powered food intelligence solution, launched in the UK. ” Tastewise Data.

Serving 517

Serving White Paper Food Recycling 517

ChowNow

MARCH 14, 2025

If you want to increase order volume for your restaurant, focusing on online takeout and delivery is key. Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. But growing online order volume isnt always easy. The fewer steps it takes to complete an order, the better.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Modern Restaurant Management

APRIL 15, 2020

But as much of the story written during the month, it is really the last two weeks that require special attention. 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.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

Culinary Cues

APRIL 26, 2020

It matters not whether you are selling a Wagyu beef tenderloin or a fried chicken sandwich – what is essential is that your product is so good, so well prepared, so special that customers look at it, smell it, and take that first bite followed by a pause of surprise and a response that begins with “WOW”! Everything helps.

Guest Recovery 406

Guest Recovery Kitchen Safety Customer Service Customer Experience 406

7 Shifts

AUGUST 12, 2021

This method is used by several large food chains, like Starbucks, Panera Bread, and TGI Fridays, which have attracted millions of customers due to their loyalty programs. You may, for example, use push notifications for advertising special discounts or notifying consumers about a new menu. Special Offers and Promotions.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. COGS is a restaurant metric that includes everything you spend on food and drinks to make the dishes you serve. Customers sit down, order from a menu, and are served by waitstaff.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

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. It’s not just about food anymore.”. HAGS, by comparison, hopes to be a call to action toward more accessible fine dining in all regards.

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. They are all part of my passion for the preparation and service of food. So, what is this higher calling?

Food Truck 449

Food Truck Customer Service Customer Experience Food Supply 449

Modern Restaurant Management

DECEMBER 5, 2019

Food delivery apps like DoorDash and Uber Eats are reshaping the industry. With a digital-ready data network, restaurants will be able to have the right online-ordering and delivery-management systems in place so they can bring hot, tasty meals to their customers’ doorsteps in a timely fashion.

Delivery 303

Delivery Online Ordering Fast Casual Magazine 303