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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.

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AI and Robotic Revolution: A Glimpse into the Future of the Restaurant Industry

Modern Restaurant Management

Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu. Why hire food runners when Servi can handle the job without missing a beat?

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2025 Restaurant Design Trends: Elevating Guest Experiences with Innovation and Flexibility

Modern Restaurant Management

Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Some brands may consider that they can offer an experiential focused bar menu for a more approachable price point for the consumer who may not opt for a full dining experience.

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Restaurant Menu Pricing: How to Set Prices That Boost Profits And Keep Customers

ChowNow

Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Set prices too low, and youre leaving money on the table.

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Menu Engineering: Focus on Profitability

Modern Restaurant Management

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

Running a successful restaurant isn’t measured solely by what’s on the menu anymore. Running a successful restaurant isn’t measured solely by what’s on the menu anymore. We engineered an alternate traffic barrier system that takes up less space than water barrier systems, meaning more space for seats.

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Restaurant Patio Guide: How to Get More Profit With Outdoor Seating

SpotOn

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. Add high tops to vary up seating. Put weatherproof seat cushions on chairs to make them more comfortable for guests. 

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