Modern Restaurant Management
MARCH 30, 2022
It allows you to create a competitive advantage over manually-driven competitors, as you achieve the ROI of workflow automation by delivering better quality work and services at a lower price point while enjoying faster and better decision-making. Automating customer service tasks helps to improve the customer experience. Cost savings.
Modern Restaurant Management
MARCH 11, 2025
While working hard to bring customers back into the restaurant is very important for success, it has become more important to figure out the third-party equation in terms of pricing, commissions and fees, and value – which is ultimately the difference between success and failure. Tables and chairs take a backseat to efficient space.
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Modern Restaurant Management
JUNE 17, 2020
The role these marketplaces have played during the pandemic, delivering restaurant orders right to people’s front doors, has become invaluable to many consumers. When COVID-19 erupted earlier this year, scores of restaurants relied on online delivery marketplaces to deliver meals to their customers. But is it invaluable to restaurants?
Modern Restaurant Management
DECEMBER 17, 2024
– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.
Modern Restaurant Management
MARCH 7, 2025
Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. Ditching Tipping for Higher Wages Some restaurants are opting to eliminate tipping altogether, raising menu prices to cover fair wages instead. Smarter Tipping Strategies 1. Timing is key.
Modern Restaurant Management
AUGUST 18, 2020
At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. ’ Just having this van parked out front drove that sale.”
Modern Restaurant Management
MARCH 21, 2025
We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country.
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