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

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? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

OCTOBER 24, 2024

If certified B Corps are getting what they’ve invested in, you may have seen the logo and associate it with some of the most notorious “do-gooder” brands: Patagonia, Ben & Jerry’s, Toms, and Thrive Market. But is B Corp certification something restaurants should pursue?

Certification 221

Certification Fast Casual Front of House Government 221

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 475

Seating Front of House Back of House Cash Management 475

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

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. And heres the other thing about focusing on customer retention: it saves you a boatload of money on marketing. Marketing = tons of your money.

2025 195

2025 Loyalty Program Operations Email Marketing 195

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. An issue that may arise from this in 2024 is data privacy.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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

ChowNow

FEBRUARY 28, 2025

In 2025, the US online food delivery market is expected to reach $424.9 Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

SpotOn

JANUARY 14, 2025

To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. Occupying only 900 square feet, with a chef’s table for on-premise dining, Soup’d Up is not like other restaurants. “When you’re a chef-owner, you don't have time to manage the front-of-house,” says Gordon.

Operations 98

Operations Front of House Back of House Seasonal Menu 98

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin? SP = $43.33.

Point of Sale 451

Point of Sale Front of House Back of House Customer Experience 451

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case.

Fine Dining 450

Fine Dining Front of House Customer Service Customer Experience 450

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. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

7 Shifts

JULY 12, 2024

Semi-variable costs Semi-variable costs have both fixed and variable components, such as maintenance, repairs, and marketing expenses. As for marketing, focus on cost-effective strategies such as social media and email marketing. Reduce your bills by opting for energy-efficient appliances and lighting.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 493

2020 Mobile Ordering Loyalty Program Food Safety 493

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

Fine Dining 358

Fine Dining Front of House Vineyard Seasonal Menu 358

ChowNow

MARCH 14, 2025

Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. Optimize Your Restaurant Website for More Orders Your website is your restaurants digital front doorif its slow, hard to navigate, or doesnt work well (especially on mobile devices), customers wont stick around long enough to place an order.

Ordering 195

Ordering Mobile Ordering Online Ordering Email Marketing 195

Modern Restaurant Management

DECEMBER 4, 2019

For many companies in a variety of industries, the design above the door plays a major role in encouraging potential customers to step inside. Restaurants and cafés are no exception, but there are some unique considerations when developing signs for an eatery. Effective Use of Images and Typography. What about ‘Jackson’s’?

Consumer Goods 418

Consumer Goods Front of House Design Customer Experience 418

Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

NOVEMBER 27, 2023

With his latest, Wiseman puts fine dining under his microscopic lens, demystifying it and providing a compellingly humanistic portrayal in its place. With his latest, Wiseman puts fine dining under his microscopic lens, demystifying it and providing a compellingly humanistic portrayal in its place.

Front of House 326

Front of House Fine Dining Back of House 2014 326

Modern Restaurant Management

SEPTEMBER 23, 2020

These include marketing, website development, omnichannel payments and point-of-sale (POS) solutions. "We're “We will continue to create innovative products and further our go-to-market approach to ensure merchants nationwide have access to the tools they need to run their businesses. SpotOn Secures $60M Funding.

Serving 517

Serving White Paper Food Recycling 517

7 Shifts

NOVEMBER 1, 2022

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you.

Seating 221

Seating Email Marketing Marketing SEO 221

Modern Restaurant Management

DECEMBER 19, 2023

This past year has shown us the invaluable difference that a warm and welcoming dining experience can make for customers, who are increasingly choosing establishments that go the extra mile in offering hospitality. Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry.

2023 294

2023 Front of House Customer Experience Customer Service 294

EATER

JULY 11, 2022

According to data from Yelp , searches for reservations in the first quarter of 2022 were up 107 percent compared to the same period in 2021, and interest in indoor seating is significantly outpacing outdoor dining. As of this writing, tables for two before 9:30 p.m. That happens minutes after reservations open at 9 a.m.

Front of House 246

Front of House Reservations Fine Dining Back of House 246

7 Shifts

DECEMBER 16, 2020

Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.

Back of House 284

Back of House FOH Front of House Point of Sale 284

Modern Restaurant Management

OCTOBER 16, 2019

“We’re excited to be launching our first market in our backyard, sunny Los Angeles,” said Stephen Klein, Co-Founder, and CEO. Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

SEPTEMBER 16, 2021

Whichever way you go, remember that for every new restaurant you open, you'll need to conduct any necessary market research and document your planning process with a business plan and a feasibility study. Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Table of Contents.

Management 370

Management Management Document Hiring 370

EATER

OCTOBER 26, 2023

But mixed in with these are decades-old noodle stalls, casual curry shacks, legendary restaurants, and bustling markets — most of which can be reached on foot, a rarity in Thailand. In 2022, 9 million tourists visited Thailand’s largest island (down from 15 million in 2018) in search of white-sand beaches, clear waters, and palm trees.

Seasonal Menu 322

Seasonal Menu Hotels Back of House Front of House 322

7 Shifts

JANUARY 7, 2021

As restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan, too. To help, we’ve created the ultimate restaurant marketing guide, covering strategy, creative, branding, marketing channels, paid and unpaid advertising, and so much more. So, where do you start?

Marketing 195

Marketing 2021 SEO Loyalty Program 195

Modern Restaurant Management

MARCH 11, 2020

” Derek Jones, President of Smart Foodservice, commented, “The management team at Smart Foodservice very much looks forward to working with the team at US Foods in accelerating our growth in the attractive cash and carry foodservice market. .” US Foods to Acquire Smart Foodservice.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

DECEMBER 27, 2019

I am personally very excited about what it means for our customers and our team and am looking forward to leading the acceleration of our vision for the market.” a WiFi marketing and analytics platform for digital agencies. NCR Acquires Zynstra. NCR Corporation acquired U.K.-based ” Bloom Intelligence Acquires Gazella WiFi.

Mobile Ordering 309

Mobile Ordering Customer Service Point of Sale Customer Experience 309

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 150

Management Management Front of House Back of House 150

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Yelp's Economic Impact Report. Diners are Ready, but Concerned.

2020 450

2020 Travel Food Safety Consumer Goods 450

EATER

JULY 21, 2022

Now that print menus are slowly coming back, restaurants are more willing to provide longer descriptions, which also helps them lure diners,” says Guillermo Ramirez, creative director of the Miami-based marketing agency Gluttonomy Inc. Lille Allen/Eater. Menus represent the changing values of the restaurant industry.

Menu 261

Menu White Paper Dietary Restrictions Seasonal Menu 261

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? We recommend new places with caveats. The food was great,” we say, “but.”

Pricing 363

Pricing Back of House Food Order Food Supply 363

EATER

JULY 21, 2020

It might not have magazine-spread appeal, but it’ll make vacation feel like vacation This post originally appeared in the July 20, 2020 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. I have done this.

Food 273

Food Front of House Magazine Fine Dining 273

EATER

NOVEMBER 11, 2020

Now, as summer waned and restrictions relaxed enough to allow outdoor dining on sidewalks throughout the city, Techamuanvivit was readying the Kabuki’s driveway to accommodate dinner service and waiting for the go-ahead to launch Kin Khao’s new Dogpatch location. Where is the conscience of the country?”.

Cash Management 364

Cash Management Insurance Point of Sale Back of House 364