Modern Restaurant Management

SEPTEMBER 1, 2020

Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. In order to accomplish this goal, the front-of-house team will need to learn about the experience from the guests’ perspective. Yes, ordering and payment is important.

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Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. "Restaurants and bars with outdoor spaces will have the greatest chance of surviving a coronavirus downturn this year and for the rest, they may have to pivot to Plan B," said Robert R.

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Modern Restaurant Management

OCTOBER 25, 2023

Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. isolation in back of house). Normalize outdoor breaks for all staff — A reality in the restaurant industry is that workers who take their breaks outdoors are usually stepping out to smoke.

Management 471

Management Management Front of House Back of House 471

Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. Now, with winter setting in, it will be even harder to keep outdoor dining a viable option in many cities. Keep Masks On, But Get In Sync.

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Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

OCTOBER 28, 2021

Generally, outdoor CO2 levels are 400 parts per million (ppm). Restaurants produce high concentrations of organic aerosols which are then ventilated and spread into the urban environment. The pollution from the kitchen coupled with the possible presence of COVID-19 particles is not a healthy concoction.

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Front of House Back of House Customer Experience Advertising 437

Modern Restaurant Management

JUNE 19, 2020

Cleanliness Is Front and Center. As designers, we will need to develop safe storage solutions and possibly vestibules for back-of-house entrances, if needed. Others include extra wait stations with hand sinks and sanitizing storage or retrofits, as part of the front of house. Redefining that experience will be important.

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Front of House Back of House Seating Design 386

Modern Restaurant Management

DECEMBER 22, 2021

Biophilic design involves using techniques that bring the outdoors inside the establishment. Biophilic design involves using techniques that bring the outdoors inside the establishment. When using biophilic design it is important to use natural tones for tables, bar fronts and seating to replicate tones found in nature.

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Design 2022 Front of House Back of House 531

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. business openings and reopenings, as well as consumer interest trends via search data, page views, reviews and photos.

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2019 Food Supply Food Truck Back of House 495

Modern Restaurant Management

JULY 13, 2020

Social distancing requirements : Outdoor seating options have become more important, and restaurants that don’t have this option are navigating how to maximize outdoor space like parking lots, sidewalks and more. "COVID-19 has disrupted, and will likely continue to disrupt, business models and plans.

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Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

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Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. The event took place in parking lots, outdoor patios and required applicants and hiring managers to wear masks and stay six feet apart. Staffing presents a huge challenge for restaurants trying to go back to full employment following the pandemic.

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Ordering Front of House Hiring Recruiting 448

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

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Modern Restaurant Management

DECEMBER 28, 2020

Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Also, innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. We celebrate this as it benefits us all when brands focus on sustainability. Lavu CEO Saleem S.

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2021 Mobile Ordering Kitchen Safety Loyalty Program 576

7 Shifts

JANUARY 11, 2021

The traditional division of labor between the front of the house and back of the house is no more, and restaurant employees have taken up responsibilities this year that they never imagined. With indoor dining closed as per Governor Cuomo until further notice, outdoor dining has become a staple of dining out in New York City.

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Guest Recovery Online Ordering Outdoor Front of House 358

7 Shifts

MARCH 18, 2021

Outdoor dining, warm weather, and a decline in virus cases helped the industry. Breweries and Taprooms were close to pre-pandemic levels by the end of summer—dude to to-go cans and outdoor seating. A year ago this month, our industry was rocked to its core. Foot traffic disappeared overnight. And people really love pizza.

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Modern Restaurant Management

AUGUST 25, 2023

The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management. Today’s audio systems can be an all-in-one solution for a restaurant, from paging to front and back of house, to background music.

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Design Back of House Front of House Customer Experience 416

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. Floor plan. Motivation.

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Front of House Back of House FOH BOH 88

EATER

SEPTEMBER 13, 2023

Before the fire, Lahaina’s world-famous Front Street was little more than a patchwork of wooden shacks held together by layers of paint, cooking grease, crusty sea salt, banana sap, and gossip. Over the years it housed a saloon, stage, and movie theater. Over the years it housed a saloon, stage, and movie theater.

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Front of House Back of House Food Truck Dine-in 345

EATER

JULY 24, 2020

Hosts, bartenders, servers, and any other front-of-house workers take the greatest risk by sharing indoor space with customers, who may or may not show symptoms even if they’re infected with COVID-19. Outdoor seating also eliminates ventilation systems as a means of transmission.

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Kitchen Safety Back of House Front of House Food Safety 334

Restaurant Clicks

JUNE 3, 2021

The weather is beautiful, and we are all ready to dine outdoors in the Washington, D.C. Outdoor dining is a favorite amongst Washingtonians, and we have rounded up the leading restaurants you should try! Best Outdoor Dining Restaurants in DC. This article includes restaurants that are diverse, and they are all outstanding.

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Outdoor Dine-in Reservations Front of House 147

EATER

FEBRUARY 18, 2021

While COVID-19 is a new disease, and it is impossible to predict which cases will require hospitalization, certain conditions may put individuals at a particularly high risk for developing a severe, life-threatening case. Sandy Levine owns Chartreuse Kitchen & Cocktails in Detroit and is also high-risk. Work through the pain, work long hours.’

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Front of House Back of House Tip Distribution Outdoor 290

7 Shifts

AUGUST 5, 2020

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? For example, in parts of the US and Canada where restaurants have reopened with outdoor dining, you may have to adjust inventory for on-premise dining depending on the weather.

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Delivery Food Email Marketing Front of House 341

EATER

APRIL 28, 2023

In her early 20s, Freeman worked as a front-of-house manager at a popular bar and restaurant in Washington D.C. During the open house, they mentioned they were launching this health-supportive culinary arts program. And it all started with too much partying. We’re mainly cooking with vegetables and all of our produce is organic.

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ChowNow

JANUARY 23, 2025

In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.

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Events Seasonal Menu Social Media Customer Experience 195

EATER

DECEMBER 13, 2021

As the cold weather sets in, instantly checking Insta has an additional purpose: Scrolling through photos is the best way to sleuth for heated outdoor dining setups at your preferred coziness level. Setting up a dinner reservation has always involved the who/what/where questions, but now we must consider: Indoors or outdoors?

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Outdoor Reservations Front of House Dine-in 306

EATER

SEPTEMBER 16, 2021

Here’s how three owners are doing it. At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products. Where eating at restaurants became an option, the experience felt different.

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Front of House Food Supply Back of House Supplies 321

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.

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Back of House Front of House FOH Point of Sale 284

Modern Restaurant Management

APRIL 20, 2021

With just under 50 percent of people planning to host their event outside, restaurants, hotels and venues with an outdoor space should begin promoting these offerings through their marketing and social channels. Event Planning Is Back. consumers to better understand their feelings about planning events in 2021.

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2021 Online Ordering Mobile Ordering Guest Recovery 473

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

JANUARY 14, 2021

The biggest revenue stream during COVID-19 has been outdoor dining. 37% of restaurants report outdoor dining as their biggest revenue driver during COVID-19. The share of front of house shifts have dropped 7.6% Before March of 2020, front of house shifts made up 34% of all shifts. of revenue.

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EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. But despite of all of this, Peaches Hot House is busier than ever. Even if it’s a busy night, you can only seat so many people,” says Damian Laverty-McDowell, the company chef for B + C Restaurants, the group that owns Peaches Hot House. 15 gallons of cocktails.

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Front of House Back of House Point of Sale Fast Casual 264

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.

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2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

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EATER

JANUARY 28, 2021

With constantly changing restrictions on indoor dining and the precariousness of relying on revenue from outdoor dining, especially in the midst of brisk winter conditions in much of the U.S., Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.

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Hotels Fine Dining Dine-in Front of House 344

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

EATER

OCTOBER 19, 2020

These outdoor dining rooms have remade the landscape of major metropolitan centers and small towns, allowing people to spill into the streets, visit with friends and family, and — for an hour or two — forget about the looming threat of a deadly and highly contagious virus. Indoor spaces create an ideal environment for the spread of COVID-19.

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Kitchen Safety Food Safety Employee Relations Fine Dining 364

EATER

MAY 4, 2021

He’s made thousands of bento boxes for front-line health care workers and local shelters, raised money for his out-of-work staff, and started Enough Is Enough, an initiative to bring awareness to hate crimes against Asian Americans. We had to buy a bunch of new, aesthetically pleasing stuff that would make our outdoor dining look like Asia.

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Front of House Back of House Consumer Goods Outdoor 246