Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

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 420

Menu Seasonal Menu Front of House Café 420

Modern Restaurant Management

JULY 22, 2020

Let’s take a look. 1 – Distraught and Stressed-Out Employees. With so many restaurant workers out of a job for long stretches of time, the workers that are returning may be coming back with new stresses and burdens. Customers are returning to restaurants, but with all sorts of new perspectives on dining out.

Management 522

Management Management Customer Experience Kitchen Safety 522

Modern Restaurant Management

MARCH 10, 2021

Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. A good KDS will account for those differences, staggering their start times, so that orders go out fresh and together. ? Unfortunately, you run out of an ingredient at the wrong time, which puts everything behind.

Management 473

Management Management BOH Front of House 473

Modern Restaurant Management

MAY 11, 2020

" That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Dedicated Take-out Area for Staging. The pandemic has encouraged many restaurants who had not considered take-out to start offering it.

Fine Dining 470

Fine Dining Online Ordering Dine-in Take-out 470

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Many sidewalks slant out toward the street. Allow employees to take water breaks. Set seating times. and BOH (including cooks, chefs, etc.).

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

JULY 20, 2021

Restaurants should ask themselves the following question: as customers return to dining out, how can we keep not only our guests—but staff—happy? In a traditional dining scenario, guests review a paper menu (often without images) upon being seated, place an order, and the menu is promptly taken away.

Dietary Restrictions 493

Dietary Restrictions Customer Experience Dine-in Technology 493

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.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

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

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

Modern Restaurant Management

OCTOBER 19, 2020

As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out. The combination of stay-at-home orders, ongoing COVID restrictions, spikes in COVID numbers, and consumer fear about the risks of dining out are significantly impacting the restaurant industry. restaurants was an astonishing 43.38

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

Modern Restaurant Management

FEBRUARY 5, 2021

This includes: Self check-in, table alert, and self-seating to expedite the entry process. Managers will wear smartwatches that provide alerts in real-time from check-in to check-out, allowing expedited service and guest response, and providing the ability to monitor the restaurant flow for a seamless guest experience.

Mobile Ordering 477

Mobile Ordering Online Ordering Airlines Customer Service 477

ChowNow

MARCH 27, 2025

Effective restaurant menu pricing strategy takes into account customer expectations and market positioning to ensure both profitability and customer satisfaction. If you charge more than customers expect, the value has to be obviouswhether its in quality, presentation, or experience. Are you faster? More convenient?

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 458

Hotels Point of Sale Cash Management Training 458

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. Fast food chains or quick service restaurants prepare mass-produced take-out food and usually follow a franchise model.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

MAY 24, 2023

The client was an integral part of the design process from the very early stages until the final close out. 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.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Culinary Cues

JULY 12, 2020

Sure, the restaurant has been offering take-out options for the past six weeks, but it’s not the same experience for the cook. They are pointed to their table and reminded to wear their mask until fully seated, told that the menu is on line (no more physical menus here), and that the server will take their order shortly.

Front of House 435

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

Modern Restaurant Management

OCTOBER 21, 2021

The federal minimum wage at present is $7.25 Today it seems that we leave tips of 20 percent strictly out of a cultural obligation, no matter how good or bad the service is. I believe that this idea of tips out of obligation is one of the main contributors of poor service. How Does Tipping Work? in Montana.

Customer Service 492

Customer Service Food Order Take-out Seating 492

7 Shifts

OCTOBER 22, 2024

Nowadays, running a successful restaurant takes more than great food and good service. If your website isn’t optimized for mobile, you could be losing out on potential customers. You can also reach out to other local businesses or organizations to provide further context to search engines about your restaurant’s location.

Book 195

Book Marketing Email Marketing Social Media 195

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. Use indoor signs to detail your pandemic procedures, promote your specials, display branding, point customers to the right places to make the interaction seamless, and point out features offered inside.

Outdoor 493

Outdoor Point of Sale Design Customer Experience 493

Modern Restaurant Management

MARCH 24, 2022

So, Chloe has to present them with a sales forecast. Let’s take a look: 1 – Capacity Calculations. First, Chloe sits down and works out her baseline capacity. That is, the average amount she should be able to take each day. But she needs more than confidence to take to the lenders. How does she do that?

Point of Sale 449

Point of Sale Education Seasonal Menu Small Business 449

Culinary Cues

DECEMBER 26, 2020

So, as we close out on 2020 – here are some reflections and outcomes in the past that we might learn from. [] A DRAMATIC EVENT, BEYOND OUR CONTROL HAS SHUT THE DOOR ON RESTAURANT BUSINESS. Our purpose, and our passion have been devastated over the past 9-months and we know that it will still take time before things truly begin to improve.

Fine Dining 488

Fine Dining 2008 Kitchen Safety Customer Experience 488

Culinary Cues

SEPTEMBER 8, 2020

Unlike other line positions where there is a time allowance for preparation, pacing of courses, and the detail work that equates to a meticulously aligned plate presentation – the breakfast cook must be efficient and fast. call from the restaurant stating that the breakfast cook called out or didn’t show. and start all over again.

Back of House 520

Back of House Dine-in Restaurant Law Ordering 520

Modern Restaurant Management

SEPTEMBER 3, 2020

As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome. Adapting Your Footprint for Outdoor Seating. Take their temperatures everyday upon arrival and throughout the day.

Fine Dining 502

Fine Dining Restaurant Law Food Truck Outdoor 502

7 Shifts

MARCH 10, 2021

The fact that 60% of restaurants fail in their first year and 80% close within five years of their grand opening is an indication that few have what it takes for long-term success. If you want to open a restaurant , or if you're going to take a fresh look at where you are in your journey as a restaurateur, you must develop a business plan.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

OCTOBER 19, 2020

But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job. www.mindtools.com. [] HISTORY AND ANTHROPOLOGIE.

Restaurant Law 449

Restaurant Law Communication Café Take-out 449

Modern Restaurant Management

DECEMBER 1, 2023

Walnut wood flooring is carved out to allow Italian tile to be laced in for unexpected yet functional moments. What was the process of working on the project and how long did it take? Additionally, the previous restaurant at this location had severely outdated infrastructure, presenting another challenge for our team.

Design 419

Design Presentation Customer Experience Dine-in 419

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.

Fine Dining 421

Fine Dining Front of House Customer Service Customer Experience 421

Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them.

Seating 406

Seating Dine-in Seasonal Menu Leadership 406

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” Toynbee (author and historian).

Front of House 358

Front of House Back of House Coaching Customer Service 358

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The community needs to create multiple reasons to be present. Going out to a restaurant for lunch or dinner must be more than filling the void in our stomachs. President John F. These businesses can’t give up!

Customer Experience 395

Customer Experience Customer Service Food Safety Hospitality 395

Modern Restaurant Management

MAY 19, 2020

Call out any new policy changes as necessary on your site, have you stopped taking group reservations for parties over six? Consider all the typical touch points: silverware, table top, menu, chair or banquets, check presenter, check, pen. Let guests know what to expect when they come into your restaurant.

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

Modern Restaurant Management

FEBRUARY 15, 2021

Future restaurateurs are the young charges in school who struggle sitting still in their seats, standing patiently in line, and focusing on the task at hand. Future restaurateurs stare out the classroom window dreaming about what life will be like when they are released from their academic prison.

Management 448

Management Management Point of Sale Seasonal Menu 448

Social Hospitality: Restaurants

JUNE 22, 2020

The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers. To start out with any kind of social media for business, planning is key. Take into account the day of the week, and match to the tone of your post. billion, which, in 2019, included $20 billion in ad revenue.

Marketing 440

Marketing Social Media Advertising Influencer 440

Culinary Cues

NOVEMBER 10, 2021

I can’t even count the number of times that the union, representing thousands of steel workers, threatened slowdowns, walk outs or strikes on behalf of their membership. It wouldn’t take very long (measured in months) before there was more dissent among the rank and file and the union was back to the table with managers and operators.

Kitchen Safety 87

Kitchen Safety Training Take-out Mobile Ordering 87

Modern Restaurant Management

OCTOBER 28, 2021

Others might be taking a graduated approach, from enhanced cleaning procedures to social distancing, to masking, limited outdoor dining, take-out only service or requiring proof of vaccination from all patrons. Discussion of your COVID-19 policy might bring out a critic or two. Be Prepared for Backlash. Just Desserts.

Communication 506

Communication Social Media Menu Loyalty Program 506

Modern Restaurant Management

MAY 29, 2020

As states such as Georgia, Florida and Texas begin to allow restaurants to cautiously reopen, it offers some understanding – for the first time – of what dining out will look and feel like in the wake of COVID-19. Imagine for a moment that you’re seated with a friend at your favorite upscale restaurant.

Dine-in 305

Dine-in Customer Experience Coupons Presentation 305