Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. Technology continues to transform restaurant operations.

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Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

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Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.

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Modern Restaurant Management

OCTOBER 28, 2021

Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. However, many potential customers are still not comfortable with the idea of the dining out experience. Hesitancy to Return to Normality.

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Front of House Back of House Customer Experience Advertising 437

Modern Restaurant Management

MARCH 22, 2021

It’s easier for the front-of-the-house to present. Before you get too busy again, it’s imperative that you not only analyze your costs but take time to make adjustments to bring those costs in line. Assuming you reduced the size of your menu, it should be easier to cost everything out correctly.

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7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms. Table of Contents.

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Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Meeting the needs of gluten-free consumers also extends beyond the front of the house. How do you prevent cross-contact in your salad bar?

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Training Front of House Kitchen Safety Allergens 449

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. We dig in an get by. I rest my case. The dish washer!

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Front of House Back of House Uniforms Hiring 450

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

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Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. You’ve probably encountered restaurant management software. Kitchen Automation.

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Modern Restaurant Management

MARCH 6, 2020

Now more than ever, restaurant employees are taking their jobs seriously—and restaurants who don't offer employees the benefits of full-time corporate jobs are already seeing higher turnover. In-N-Out Burger extends benefits to its part-time employees. 2019 was the year of convenience in the restaurant business. Probably not.)

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Modern Restaurant Management

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

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Modern Restaurant Management

JULY 21, 2020

However, it’s equally important to also take a long-term strategic approach to the Coronavirus. With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. As restaurants begin reopening, there are pressing and immediate concerns. Plan Wisely.

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Kitchen Safety Food Safety Front of House Technology 465

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

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Front of House Back of House Dine-in Food Order 435

Modern Restaurant Management

APRIL 24, 2020

” will be ever-present. The good news is that people are resilient, strong, and love to dine out with friends and family. You will want to build out a plan for both front and back of house operations, which require very different approaches and separate action plans.

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Front of House Customer Experience Back of House Dine-in 525

Modern Restaurant Management

SEPTEMBER 21, 2020

Instead of panicking about the unexpected roadblock, he calmly embraced having to take a detour because he knew his final destination hadn’t changed. Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine. In April, I watched that number plummet to nearly zero.

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Front of House 2009 Reservations Website Management 488

Modern Restaurant Management

MAY 8, 2024

What should restaurant operators take away from these results? Meanwhile, our research indicates that consumers want even more speed and convenience when dining out. The results give the green light for certain restaurants to introduce more front-of-house automation.

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ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online.

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Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

MAY 8, 2020

Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges. Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges.

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Marketing Franchise Franchising Social Media 442

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. Just as one issue seemed fixed, another presents itself. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry.

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ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

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Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

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Culinary Cues

JULY 4, 2021

The quick fix may just be a dramatic change in how we plan and present our menus. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. The important reality is that we MUST MAKE CHANGES NOW!

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Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge. Here are their responses.

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Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Are you proud to present this to your teammates, manager, or guest?” I did this, this is my work”!

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Seminar Front of House Back of House Workshop 387

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). How you approach the design of your restaurant in this regard will determine nearly everything else. In both cases it is sales (the top line) that sets the stage for success.

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Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

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FOH BOH Food Safety Front of House 449

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts.

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Employee Relations Back of House Front of House Customer Experience 474

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

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Front of House Uniforms Back of House Kitchen Safety 453

Modern Restaurant Management

MAY 4, 2022

Untethered by the need for brick-and-mortar eatery space, ghost kitchens are helping food brands gain traction with consumers interested in buying meals without the expectation or need for a traditional “dining out” experience. Many ghost kitchen settings are in out-of-the-way areas and even industrial parks.

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Front of House 2030 Delivery Food Order 492

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We also prepared a formal Schematic Design presentation for approval.

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Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.

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Menu Seasonal Menu Front of House Café 420

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software.

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Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Managing a restaurant is a delicate routine—if we can even call it a routine.

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7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings. Call it out here.

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Front of House Back of House Customer Service Coaching 397

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

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Fine Dining Front of House Customer Service Customer Experience 421

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.

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