Modern Restaurant Management

MARCH 13, 2020

"The desire for convenience has always been present, coupled with an equally strong desire for delicious food. She also suggests: Upfront, consider seating every other table, taking less reservations and upping “to go” options so patrons can eat at home. Utmost care and attention is required today."

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

MAY 10, 2021

This presents an opportunity for foodservice operations to stand out by elevating guest experience in the age of COVID-19, giving consumers a sense of exceptional service and memorable experiences they used to source from restaurants. The area of restaurant operation that presents the most opportunity for improvement is takeout and delivery.

Food Safety 487

Food Safety Customer Experience Customer Service Entertainment 487

Modern Restaurant Management

NOVEMBER 24, 2020

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss.

Cash Management 576

Cash Management Social Media Seasonal Menu Food Truck 576

Modern Restaurant Management

AUGUST 26, 2021

These conditions present an evolving challenge for restaurants when it comes to providing a safe dining experience for customers and employees, especially when it’s often unknown whether patrons are vaccinated or not. A Viable Solution for a Complicated Time. Restaurants are working in an environment that makes operations difficult.

Technology 568

Technology Ordering Front of House Customer Experience 568

Lavu

OCTOBER 13, 2023

This should include all tables available for seating customers. Optimize seating arrangements: Arrange tables in a way that maximizes the use of available space without compromising customer comfort. This practice not only keeps the restaurant tidy but also signals to waiting customers that the table is ready for seating.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Modern Restaurant Management

JULY 20, 2021

It is a constant balancing act to maintain an optimal turnover rate—one that is long enough to allow guests to enjoy their dining experience and not feel rushed, yet short enough to maximize revenue and ensure new parties don’t have to wait a long time to be seated. It’s dining, on demand. By Capturing the Guest Impulse.

Dietary Restrictions 493

Dietary Restrictions Customer Experience Dine-in Technology 493

Modern Restaurant Management

MARCH 31, 2021

If possible, restaurants should consider expanding into casual and comfortable outdoor seating arrangements that can feature a more pre-pandemic feel. Other practices can be updated to enhance the feeling of personal service; for instance, table settings can be placed as guests are seated.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

SEPTEMBER 21, 2020

In a typical month, we used to help restaurants seat over four million diners. They knew Yelp could do more than just help them seat diners. A sudden crisis has a way of sucking us into the present moment. As the general manager of Yelp for Restaurants , my job is to help restaurants succeed. I knew restaurants were in trouble.

Front of House 488

Front of House 2009 Reservations Website Management 488

Modern Restaurant Management

MARCH 13, 2024

Establishments are grappling with a complex crisis characterized by empty seats in dining areas and behind the scenes, where a shortage of skilled workers is keenly felt. Embracing automation while fostering a skilled and satisfied workforce presents a forward-looking approach to navigating the labor shortage.

Loyalty Program 491

Loyalty Program Customer Service Customer Experience Insurance 491

Modern Restaurant Management

OCTOBER 20, 2021

Temporary structures are often installed in the outside area to accommodate more seating and to create a more visually appealing space. If lightning is present, the area should be evacuated during severe weather conditions. If it is windy, pay attention to stakes, ropes, assembly poles and tension assemblies for weakening.

Outdoor 474

Outdoor Insurance Dine-in Customer Experience 474

Modern Restaurant Management

JUNE 1, 2022

The best and most experienced construction professionals in this space are well-prepared to present structurally and aesthetically similar alternative options to clients. One of the roles of a strong construction team is to bring both sides together, presenting potential alternatives (and potential opportunities for savings).

Design 520

Design Supplies Equipment Education 520

Modern Restaurant Management

MARCH 10, 2023

The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu. We then work to capture the chef’s aspirations and vision and present surprising and innovative ideas that we can develop and refine based on a collaborative exchange. Conversation with the chef comes immediately after.

Design 487

Design Customer Experience Magazine Seating 487

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 450

Menu Seasonal Menu Front of House Café 450

Modern Restaurant Management

MARCH 10, 2021

Waitlist & Seating Management. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Waitlisting/seating management solves this. This tech should include the following efficiency tools: ? Takeout and Delivery Optimization.

Management 473

Management Management BOH Front of House 473

Modern Restaurant Management

AUGUST 19, 2020

and Jim Plamondon and present a secretarial citation from the state. Seated Acquires VenueBook. Seated acquired digital event booking platform VenueBook. With Seated Events, Seated at Home, and Seated, restaurants can drive demand to their three primary sources of revenue in a single, easy to use rewards platform.”

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JUNE 7, 2021

Although not as great, the risk of surface transmissions is still present. Employees should frequently clean and disinfect all high-touch surfaces such as: Tables and seating areas in dining rooms and lobbies. Restaurants can start by placing hand sanitizer stations at the entrance and in all high traffic areas. Service counter.

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531

Modern Restaurant Management

APRIL 20, 2022

Japan is another nation that embraced restaurant automation early and still does through its conveyor belt sushi lines that deliver small plates of food around to seated customers. Present Staffing Issues at Restaurants. The machine presents a comprehensive menu with the ability to partially customize what customers order.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Once your restaurant knows the exact seating layout for customers, discuss a method for employees to direct foot traffic in one direction.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

EATER

MARCH 11, 2025

I was lucky to have a job I didnt need to be physically present for, no children that needed care, no underlying health conditions, a booster shot, and ample, union-bargained sick leave. So I isolated myself at home, using Instacart for the first time to order vegetables and Gatorade.

Food Supply 290

Food Supply Outdoor Food Order Food Safety 290

7 Shifts

OCTOBER 1, 2024

Presentation also matters. Clear descriptions and appealing photos help customers make informed choices and anticipate the flavors and presentation of their meals. You can also implement a waitlist system during peak hours to help manage overflow and make sure that guests are seated as quickly as possible.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Modern Restaurant Management

JULY 21, 2020

With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. As restaurants continue to navigate re-opening protocols, managers must be razor focused on using automation for present needs and to future-proof their establishments.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? Then the choice to work in hotels, resorts, and clubs is your best option.

Hotels 484

Hotels Point of Sale Cash Management Training 484

Modern Restaurant Management

MAY 24, 2023

We also prepared a formal Schematic Design presentation for approval. This presentation included final floor plans, 3D-sketched renderings, furniture selections and finishes found in the space. Two-story high windows that extend up to the second floor classrooms so that other students can peer in.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Culinary Cues

FEBRUARY 18, 2020

Each presents the executive chef with a different set of challenges and opportunities. The chef must be on his or her game – adept at preparing and presenting food that rivals the best free standing restaurants – even reflecting the most contemporary trends and techniques. The club chef cannot hide behind the kitchen doors.

Beverage 518

Beverage Events Food Order Website Management 518

Modern Restaurant Management

JUNE 6, 2022

Long before the pandemic, hoteliers were looking for ways to refresh their properties' food and beverage offerings, and the pandemic presented the ideal opportunity for restaurants to enter the hotel sphere. Other restaurants turned to hotels to attract new customers and strengthen their existing customer base.

Hotels 450

Hotels Customer Service Beverage Customer Experience 450

Modern Restaurant Management

MARCH 17, 2021

Presenting the message to the customer from a variety of angles and putting an emphasis on visibility can be key. Directional Indoor Signs : Directional indoor signage will direct the customers to the right place, such as “Wait to be seated.” ” Sign Location and Design.

Outdoor 493

Outdoor Point of Sale Design Customer Experience 493

Modern Restaurant Management

JUNE 2, 2020

Also, you may not be able to seat your restaurant at full capacity for the foreseeable future. Here are a few: Glass/plexiglass barriers : Things like sneeze guards are already popular at buffets, but you can expect to see this in just about every restaurant setting where shared surfaces are present.

Equipment 426

Equipment Front of House Seating Restaurant Law 426

Culinary Cues

FEBRUARY 3, 2020

There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present.

Seating 572

Seating Uniforms Take-out Communication 572

Modern Restaurant Management

JUNE 30, 2023

Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs. So, it’s important to enable them to pick what they want and present it in a way that works for them.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

FEBRUARY 5, 2021

This includes: Self check-in, table alert, and self-seating to expedite the entry process. Once we have this l in place, we then present this service model during training. Guests will be able to browse the menu, order, and pay from their personal mobile devices. Guests can contact Eureka! team members with the push of a button.

Mobile Ordering 477

Mobile Ordering Online Ordering Airlines Customer Service 477

Modern Restaurant Management

JULY 22, 2020

Some are ready to have the ability to patronize your restaurant, even though they may be nervous about the still-present dangers. Customers are returning to restaurants, but with all sorts of new perspectives on dining out. Making guests comfortable and creating a memorable experience is now a bit more complicated.

Management 522

Management Management Customer Experience Kitchen Safety 522

7 Shifts

OCTOBER 21, 2021

The way your menu is presented should also reflect your concept. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. These restaurants generally have limited menus, no seating, and fewer (if any) servers compared full-service restaurants.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

MARCH 2, 2021

Once seated, present them with either a paper or laminated menu. I recommend taking temperatures of each guest and logging each person’s name and number, so contact tracing can be done if needed. Ask guests keep their masks on until they get to their table.

Social Media 462

Social Media Kitchen Safety Food Safety Training 462

Modern Restaurant Management

OCTOBER 19, 2020

Per Statista , the year-over-year decline of seated diners in U.S. Remember: when employees feel engaged and valued, they’re more likely to “buy in” to the ideas presented. restaurants was an astonishing 43.38 percent as of September 30, 2020.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window.

Front of House 457

Front of House Back of House Dine-in Food Truck 457

Modern Restaurant Management

DECEMBER 1, 2023

Additionally, the previous restaurant at this location had severely outdated infrastructure, presenting another challenge for our team. This project was situated at the base of a historic high-rise building in downtown Nashville, which presented significant obstacles when coordinating and retrofitting new infrastructure.

Design 419

Design Presentation Customer Experience Dine-in 419

Culinary Cues

MAY 19, 2022

Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them. As 8:30 came around the second seating was starting to clear out and the late- date night – deuces were beginning to arrive. Occasionally, Jake would look their way and Julio always gave his signature “thumbs up”.

Seating 430

Seating Dine-in Seasonal Menu Leadership 430