Modern Restaurant Management

SEPTEMBER 23, 2020

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. The round is led by DST Global with participation from existing investors including Dragoneer Investment Group and Franklin Templeton.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

AUGUST 26, 2024

They must choose whether to use third-party online ordering platforms or handle delivery in-house. In-House vs. Third-Party Delivery In the past, customers had to call or fill out forms on the restaurant's website to get food to their doorsteps. As the huge market keeps growing, expected to hit $1.8

Delivery 448

Delivery Mobile Ordering Online Ordering Customer Service 448

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Front of House The front of the house is the first part of your establishment that guests see. Here are my tips for back of house: 1.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

SEPTEMBER 16, 2020

Take a look for yourself: View this post on Instagram Did y’all ever get a chance to watch our house rules that @heymisszarah, @kaileemykels and @jessicalwhor helped out together for us? But Hamburger Mary's is eco-conscious and encourages guests to recycle! Choosing just three winners from dozens of terrific entries wasn't easy.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

Cheetah

APRIL 10, 2020

Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought.

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Recycling Compost Front of House Back of House 97

Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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Franchising Franchise 2020 Fast Casual 340

EATER

MAY 16, 2023

Only 30 percent of glass bottles are recycled in the U.S., I worked back of house at Boulettes Larder and Michael Mina , then went to front of house at Saison. they’re highly energy-intensive to produce, and the shipping emissions are crazy,” she explains. Eater: What was your first job? What did it involve?

Sustainability 256

Sustainability Back of House Front of House Agriculture 256

Modern Restaurant Management

JANUARY 12, 2022

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. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Cheetah

DECEMBER 20, 2021

Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting. Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. Ghost kitchen start-ups have raised over $22.2 billion in funding over the last two years.

Front of House 148

Front of House Food Supply Back of House Delivery 148

The Rail

JULY 19, 2022

When suitable technologies are understood and well implemented, they can create more opportunities for improvements whether at the back of the house (such as accounting, payroll, building maintenance , etc.) or front of the house (e.g. To succeed today, restaurants need to keep up with the evolving needs of their clientele.

Online Ordering 130

Online Ordering Front of House Food Supply Back of House 130

Sling

JULY 14, 2020

Front Of House. Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. How To Clean A Restaurant: Checklist. Hand sanitizer.

Front of House 78

Front of House Back of House Food Supply Recycling 78

The Restaurant Times

FEBRUARY 22, 2022

Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more. Here are 3 restaurant startup trends to keep in mind in 2022.

2022 98

2022 Front of House Cash Management Online Ordering 98

Xtra Chef

NOVEMBER 20, 2019

The season of giving thanks and celebrating with friends, family and colleagues is upon us. And, with it, comes a rise in reservations for holiday parties, special family outings and overall overindulgence. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. Let’s take a peep at the numbers.

Waste 75

Waste Front of House Food Compost 75

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Clover - Restaurants

MAY 7, 2024

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Lead and manage back-of-house kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Continuously expand culinary knowledge of techniques and best practices.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Perfect Daily Grind

JANUARY 27, 2023

Once a member, coffee businesses can use the Alt Dairy logo in window fronts, and can also benefit from social media and press release campaigns to promote their use of plant milks. The drive-thru concept store was opened in partnership with owner of Oasis Coffee, Oasis Griffiths Group, DHUWA, Coffee Lab, and Griffiths Bros.

2023 112

2023 2022 Events Certification 112

Perfect Daily Grind

JUNE 21, 2020

Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. The market isn’t the only thing that’s changed. The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. The Average Coffee Shop Consumer. Let’s take a look at what today’s coffee shop consumer cares about. “The

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Café Consumer Goods Customer Experience Beverage 137

Modern Restaurant Management

MARCH 11, 2025

These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. This trend has held on in the last five years.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

The Restaurant Times

JUNE 11, 2020

Since there is no Front-of-the-House, the cost involved in the interiors and wait staff is eliminated. . They offer food items that are different from the restaurant housing the virtual brand. Understanding the Cloud Kitchen Business . The Promising Future of Cloud Kitchens . Types of Cloud Kitchen Business Models .

Online Ordering 87

Online Ordering Kitchen Safety License Website Management 87

Open for Business

FEBRUARY 29, 2024

Information in this article is presented “as-is” and may not constitute the most up-to-date information. All liability with respect to actions taken or not taken based on the contents of this article is hereby expressly disclaimed.

License 78

License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

MARCH 3, 2022

Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. Running a profitable restaurant can be a challenge for a multitude of reasons. During a global pandemic, it can seem nearly impossible. Thus, maintaining a loyal customer base is paramount.

Kitchen Safety 492

Kitchen Safety Food Safety Front of House FOH 492

7 Shifts

DECEMBER 18, 2019

Hootsuite’s top three benefits of implementing a UGC strategy include: Promoting authenticity; Building trust; and Driving purchasing decisions Put UGC to work for your restaurant by inviting diners to post a photo of their lunch on social media (tagging your business, of course) for a chance to win a meal on the house. is a common one.)

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Modern Restaurant Management

JANUARY 27, 2020

Replacing error-prone handwritten scribbles and shouts, Ultimate is a digital workflow solution, connecting the front- and back-of-the house directly with diners and creating a transparent view into their order status – whether diners order for pickup or delivery on Grubhub, at an in-store kiosk, or directly with a cashier.

Catering 305

Catering Mobile Ordering Customer Service Leadership 305

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The film reveals a concerning statistic from a 2013 study by the Office of U.S.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

OCTOBER 31, 2019

Front of house staff is more likely to churn – Everyone knows that more tables sat equals more money earned, but how do you turn tables faster without making guests feel rushed? National Menu Trends. The team at Upserve just released their latest trends report. Order for Pickup Stats. ."

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

7 Shifts

JULY 27, 2023

Not repeat dishes, not just recycle things that we've done in the past. Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. We inherited a space and a lot of goodwill. So a lot of people."

Communication 195

Communication Front of House Education Back of House 195

Clover - Restaurants

MAY 3, 2024

In this guide, learn about properly cleaning the restaurant and items such as silverware, as well as how to help prevent cross contamination and other risks in the back of house. An estimated 3,000 people in the U.S. die each year due to foodborne illness. When people see dirt or grease at a restaurant, 82% say they lose their appetite.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

EATER

JULY 6, 2022

But former employees say that narrative often obscured a more complicated reality. This story contains a detailed account of a sexual assault. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. All I could think about is how sad it is.

Compost 339

Compost Front of House 2014 Back of House 339

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.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364