Modern Restaurant Management

OCTOBER 11, 2021

According to the National Restaurant Association's 2021 State of the Restaurant Industry report , 70 percent of consumers reported they would likely take a table outside if the conditions were right. Here are some of the ways restaurant owners can leverage a holistic and data-driven POS system to optimize their outdoor dining operations.

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Outdoor POS Front of House Seasonal Menu 493

EATER

NOVEMBER 27, 2024

The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. While it embodies resilience and survival, born out of government rations during forced relocations, not all Native people view it as a cherished tradition.

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Innovation Food Truck Seasonal Menu 2004 321

Modern Restaurant Management

AUGUST 25, 2020

With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold? So, what are some additional ways restaurant operators can swing with the seasons and make additional revenue? One key to making this a success is marketing.

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Seasonal Menu Outdoor Customer Service Catering 493

ChowNow

JANUARY 23, 2025

We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking. You can start by ruling out events that wont fit your venue. First, ask what type of event would best fit your venue.

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Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

DECEMBER 23, 2020

Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. The qualities of the space must complement the menu options to deliver an unforgettable experience. Taking this concept one step further, there is also the “Hall Concept."

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Design 2021 Outdoor Brewery 539

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

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Menu Seasonal Menu Front of House Café 450

Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Most operators, by now, should have a technology system — and plan — in place for managing curbside pickup/takeout orders, and if you don’t, take some time to develop a plan.

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Supplies Seasonal Menu Back of House Delivery 492

ChowNow

FEBRUARY 13, 2025

With a modern cloud-based POS, restaurants can streamline order taking, reduce human error, and improve the overall speed of service. Many systems now offer mobile ordering capabilities, allowing servers to take orders tableside or giving guests the ability to order and pay directly from their phones.

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2025 Technology Loyalty Program Mobile Ordering 195

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 Please discourage or suggest limits this right now.

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Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest.

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Back of House Seating Seasonal Menu Design 418

Modern Restaurant Management

DECEMBER 13, 2021

These challenges are impacting menu availability, raising the prices of menu items, leading to short staffs, increasing wait times for diners, and changing operating hours and offerings. As we head into the holiday season, we expect consumers to return to in-restaurant dining with enthusiasm.

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Management Management Seasonal Menu Customer Experience 474

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. This isnt just theory from a manual.

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Management Management Seasonal Menu Cash Management 148

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.

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Pricing Food Supply Seasonal Menu Menu 490

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.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

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.

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Fine Dining Online Ordering Dine-in Take-out 470

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.

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Management Management Point of Sale Seasonal Menu 448

The Rail

NOVEMBER 22, 2024

By Leo Clarke, Contributor More so now than ever before, restaurant guests are looking for an experience when eating out, rather than just a satisfying meal. Whether you're a seasoned owner or just starting out, these tips will help you elevate the dining experience you offer.

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Customer Service Loyalty Program Customer Experience Point of Sale 130

Modern Restaurant Management

MARCH 24, 2022

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. Then she will have to take the particulars of each month into account.

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Point of Sale Education Seasonal Menu Small Business 449

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business.

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Events Social Media Kitchen Safety Seating 351

Modern Restaurant Management

OCTOBER 1, 2024

Here are four “tough calls” that tech can turn into easy decisions: I’ll take both. ‘Stay out of the weeds’ or serve more patrons? “Staying out of the weeds" in the restaurant industry means avoiding overwhelming tasks and staying ahead of demands.

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Bar Operations Back of House Front of House 449

Modern Restaurant Management

OCTOBER 23, 2020

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. With a thorough and well thought out training plan. Even seasoned restaurant professionals can use a refresher! Have this start as job-shadowing, and then have the employee start taking the lead.

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Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

JULY 1, 2021

Restaurant bookings in May were up 48 percent compared to May 2019, and revenues are increasing as on-premise dining picks up heading into a busy summer season. By leveraging advanced tech solutions, operators can take advantage of this crucial shift in demand and make the most out of this dining resurgence.

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Dietary Restrictions Email Marketing Customer Experience Mobile Ordering 443

ChowNow

FEBRUARY 28, 2025

Phone orders are prone to human errormisheard items, incorrect addresses, and unclear special requests are all common issues with manual order taking. Third-party delivery apps take a big cut of every salesometimes as much as 30%. Why Every Restaurant Needs an Online Ordering System The answer is simple: to stay competitive.

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Online Ordering Ordering Email Marketing Mobile Ordering 195

Culinary Cues

SEPTEMBER 30, 2024

If you are part of a working couple, managing a budget, paying for a mortgage, supporting two cars, and probably still paying off your student loans, then does going out to dinner make sense? If you are going to invest in “dinner out” then this is where you would prefer to spend your money. You want to support them.

Pricing 390

Pricing Marketing Insurance Seasonal Menu 390

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Restaurant forecasting isn't really a "nice to have" - it's a step all successful restaurateurs have to take. Why Should You Conduct a Restaurant Forecast? Get granular.

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Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

JANUARY 30, 2024

Research New Offerings Rigorously Before Adding The question of whether, when and how aggressively to add new menu items, expand hours/days, launch catering options or open another location has substantial implications for restaurateurs. Expand thoughtfully at a manageable pace that allows teams and culture to season properly.

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Leadership Small Business Hospitality Customer Experience 508

7 Shifts

DECEMBER 18, 2019

It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. With dinner prep taking place in most restaurants from noon on, you’re open anyway—and the more diners you can attract to buy lunch, the more profitable you become. Want to capture the hungry, back-to-school lunch crowd for January?

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Specials Food Truck Seasonal Menu Social Media 362

Modern Restaurant Management

MAY 24, 2023

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. The client was an integral part of the design process from the very early stages until the final close out.

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Design Fine Dining Front of House Seasonal Menu 419

7 Shifts

AUGUST 2, 2024

The accounting process will seem less daunting once you understand what you need to do, know, and watch out for. By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement.

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Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

OCTOBER 28, 2021

Your Response Menu. 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.

Communication 506

Communication Social Media Menu Loyalty Program 506

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 457

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

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. Fortunately, the chef had placed prime rib on the menu with Yorkshire popovers. It was a seamless process.

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Seating Dine-in Seasonal Menu Leadership 430

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. Going out to a restaurant for lunch or dinner must be more than filling the void in our stomachs. An environment of excitement, intrigue, service, hospitality, and memorable experiences is required.

Customer Experience 422

Customer Experience Customer Service Food Safety Hospitality 422

Culinary Cues

DECEMBER 1, 2019

In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to say hello, thank them for all that they do, and spend a little money. Every year, this weekend is the official time to celebrate small businesses.

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Small Business Customer Experience Customer Service Seasonal Menu 468

7 Shifts

DECEMBER 1, 2020

Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online. Great images can also make your social feeds online listings, and marketing stand out among the crowd. increase in sales.

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Food Management Management White Paper 370

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.

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Management Management Small Business Email Marketing 370