Modern Restaurant Management

FEBRUARY 21, 2025

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.

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Modern Restaurant Management

APRIL 16, 2025

A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. The multi-course experience is served at a 10-seat counter with two seatings per evening. "We offer tableside prosciutto carts with three different prosciuttos. .”

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Modern Restaurant Management

JANUARY 2, 2025

These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses. On the other hand, beer and wine licenses are more affordable and easier to obtain, often costing one-third to half as much as a full liquor license.

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Modern Restaurant Management

OCTOBER 13, 2024

In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. adults who eat at quick-serve restaurants expect to receive their food within five minutes or less of ordering, reliable connectivity is key.

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Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

JANUARY 13, 2025

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.

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Modern Restaurant Management

DECEMBER 5, 2024

During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.

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Modern Restaurant Management

JANUARY 10, 2025

Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue. Physical locations serve as a tangible backdrop against which self-expression unfolds and thrives, as explored in the Mintel Trend ‘Flexible Spaces’ (2022).

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Modern Restaurant Management

OCTOBER 29, 2024

The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. . Need a little creative boost to get cookin’?

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Modern Restaurant Management

DECEMBER 31, 2024

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

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Modern Restaurant Management

DECEMBER 11, 2024

Kindness Food Network's “Kindness is Served Here” is rolling out in 63 restaurants across Northeast Ohio as part of Values-in-Action’s Kindland movement in partnership with the Ohio Restaurant and Hospitality Alliance. ."

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Modern Restaurant Management

MARCH 26, 2025

“Restaurants need to think beyond just serving great food; they have to consistently deliver positive experiences across every channel to build trust, strengthen their reputation and keep guests coming back.”

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Modern Restaurant Management

JANUARY 27, 2025

Bartenders : May receive a share of tips for serving drinks and supporting table service. Hosts/Hostesses : Sometimes included for their role in creating a positive first impression. Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity.

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Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

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Modern Restaurant Management

DECEMBER 23, 2024

Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. Establishments that invest in creating experiences—rather than just serving meals or drinks—will set themselves apart in a crowded market.

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EATER

APRIL 2, 2025

Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.

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Modern Restaurant Management

JANUARY 30, 2025

By combining storytelling, community involvement, and a purpose-driven mission, we create campaigns that leave a lasting impact while driving meaningful results for our clients and the communities they serve. This balance is key to our success and our ability to provide exceptional guidance to the brands we serve.

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Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

DECEMBER 6, 2024

Located in Calabasas, we’ve had the pleasure of serving the Kardashians, whose signature “salad shake” has become an iconic part of our brand. Platforms like Instagram and Facebook allow restaurants to showcase dishes, share behind-the-scenes content, and directly engage with followers.

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Marketing Social Media Loyalty Program Email Marketing 445

EATER

FEBRUARY 18, 2025

Saivar kade: Traditionally associated with vegetarian shops serving Tamil Sri Lankan fare dosas, idli, frothy milky tea the term saivar kade is now used more generally for small eateries serving affordable food. The kitchen also serves South Indian dishes like dosas and pittu (steamed ground rice layered with scraped coconut).

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Hotels Seasonal Menu Back of House Small Business 288

Modern Restaurant Management

APRIL 17, 2025

He saw an opportunity to create a platform that better served restaurants. What started as a way to help high-end restaurants reduce no-shows has evolved into a comprehensive platform serving diverse hospitality businesses, from boutique wineries to large hospitality enterprises.

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Modern Restaurant Management

DECEMBER 19, 2024

As we navigate this evolving landscape, creators and tastemakers should embrace the flavors that define a region and community it serves, celebrating the stories they tell. It’s a strategic move that enhances brand appeal, fosters customer loyalty and reflects a deep respect for the culinary diversity of our society.

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EATER

MARCH 12, 2025

Theyd been serving hot dogs, fried chicken sandwiches, and other Southern-inflected bar foods for 15 years. Its served on branded Miller High Life trays, with hot dogs fanned out like a starburst. Its food that draws on the most basic familiarity and cheap thrill make Goldfish extra-large , serve a tower of hot dogs.

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Social Media Sports Bar Employee Relations 307

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

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Modern Restaurant Management

MARCH 3, 2025

Day in and day out, restaurant employees are on their feet—cooking, serving, bartending, cleaning, and ensuring every guest has a memorable experience, all while often working unusual schedules or long hours. When recognition becomes a natural, consistent part of your workplace, everyone benefits.

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Modern Restaurant Management

JANUARY 17, 2025

” Industries beyond food and beverage, including beauty, wellness, and pharmaceuticals, can explore cross-sector collaborations to serve this demographic.

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Beverage Magazine Education Retail 410

EATER

APRIL 11, 2025

This hasnt stopped a new crop of fine dining establishments from attempting to bring people even more together by serving their food in the most together way possible. Some restaurants, like Mosquito Supper Club, serve everything family-style, with the diners passing pots of soup and heaping plates of biscuits around.

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Modern Restaurant Management

NOVEMBER 11, 2024

Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's. The Tech That’s Already Here Automation in restaurants isn’t just about robots bringing food to your table or mixing drinks; it’s about redefining the dining experience altogether.

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Front of House Food Order Seating Customer Experience 450

Restaurant Business

DECEMBER 6, 2024

These LTOs generate traditional and social media coverage and inspire repeat visits to try the newest and most innovative Cups of Joy served up by Chatime.For more information about Chatimes brand, product innovation, and franchise opportunities, visit Chatime.com.tw.

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Beverage 2025 Innovation Social Media 278

Modern Restaurant Management

APRIL 18, 2025

” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. We should think about these types of patterns any time we say “AI.” But now, AI is shifting from the back office to the front lines of service.

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EATER

NOVEMBER 27, 2024

For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. While not directly involved in running Off the Rez, her work laid the groundwork for its alignment with the museum’s mission to serve Native ingredients.“Every

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ChowNow

JANUARY 27, 2025

Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises. Cafecita also used their social media platforms to encourage customers to donate to 10 different restaurants serving community meals.

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EATER

DECEMBER 23, 2024

nash For restaurant owners like the Toups, who strive to combat food insecurity year-round through their non-profit, Toups Family Meal , giving back during the holidays is just as important as the job of serving others at their restaurant. During Thanksgiving week, the duo served 1,500 people; during the week of Christmas, theyll serve 2,000.

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Modern Restaurant Management

APRIL 9, 2025

There are also age restrictions on tasks like serving alcohol and handling hazardous materials that vary by jurisdiction, adding further complexity for restaurant chains with locations in multiple states or cities. AI-powered scheduling also assists in other compliance areas like food safety.

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EATER

JANUARY 30, 2025

Ive served this with pita chips, Tostitos Scoops, piped onto fancy crackers, smushed on some toast, and have definitely chipped away at its leftovers by the spoonful straight from the fridge. Its the definition of nothing fancy: mix a few ingredients together, heat, eat, boom, done. I omit the water chestnuts since theyre not my favorite.)

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EATER

OCTOBER 21, 2024

One serving costs between $2 and almost $4, and the minimum order is four boxes with eight servings each. Each serving is packaged in a capsule that’s slightly larger than a Nespresso pod. It’s expensive, for one. It’s bulky, for another. And it requires some care on your part.

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Modern Restaurant Management

JANUARY 9, 2025

With electricity costs averaging 16 cents per kWh in the United States, they serve as a formidable solution in intermittent applications, such as outdoor winter patios, where convenience outweighs long-term infrastructure costs.

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Culinary Cues

JANUARY 13, 2025

All this would be for naught if the service staff was uninformed and lacked the knowledge and polish to present the food properly on a plate that was meticulously cleaned by a dishwasher and complemented by a perfectly chosen, stored, and served glass of wine from the bar. A collective effort MVT (most valuable team), not MVP.

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Culinary Cues

OCTOBER 23, 2024

It may be the desire to serve or respect for family members who did the same at some point in time. We cook as we do for a variety of reasons. We dedicate a significant part of our lives to a profession for reasons that are important to us and not others. We might cook because we are creative by nature and need an effective outlet for this.

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