Culinary Cues

NOVEMBER 10, 2024

One thing stood out from what was the likely mood in public houses during the days of Benjamin Franklin and Thomas Jefferson – people, in general, seemed to be enjoying themselves. So, take your moments to reflect. The noise level was high and I’m sure among those present there was some discussion about the election results.

Front of House 346

Front of House Back of House Sourcing Travel 346

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. Working in a restaurant is no small feat. With that said, employee recognition shouldn’t be limited to just one day.

Insurance 332

Insurance Healthcare Leadership Small Business 332

Modern Restaurant Management

DECEMBER 31, 2024

2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. That’s where the NEXT Flavor Report comes in.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Culinary Cues

MARCH 10, 2025

If you are serious about a kitchen career and have the focus to map out the best path, then listen up. At different times one area will stand out and carry the day until it is another areas turn to take the lead. So much to learn, so little time. Where do you begin, whats the best way to learn?

Hotels 299

Hotels Fine Dining Seasonal Menu Healthcare 299

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. Plenty of services exist to take care of the tricky parts. Any changes require updated signage, print-outs, even new cooking equipment.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses. trillion globally and $1.1

Sustainability 448

Sustainability Food Equipment Design 448

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. You need to take care of people. You take care of customers above all else.

Travel 450

Travel Back of House Customer Service Small Business 450

Modern Restaurant Management

NOVEMBER 3, 2021

Let’s take food first. The type of food has a much greater impact on carbon emissions than the distance it has travelled. When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact.

Food Supply 520

Food Supply Transportation Compost Waste 520

Modern Restaurant Management

JULY 1, 2020

Reach3 is taking an ongoing look at consumer sentiment about restaurants and food retailing to determine how Americans really feel about issues such as sanitization, social distancing and the potential for exposure to infection and how they might be a barrier to visitation as restaurants reopen. Foot Traffic Analysis. 20 percent in a month.

2020 450

2020 Travel Food Safety Consumer Goods 450

EATER

OCTOBER 17, 2024

Now, he’s taking over your dinner table. The main component for eating a perfect bowl of pasta is to be eating that pasta in Rome, but if that’s not an option, it’s really all about taking pasta more seriously. Pasta has been sort of watered down as it’s traveled around the world. But figuring out all the recipes?

Book 300

Book Back of House Social Media 2025 300

Modern Restaurant Management

DECEMBER 27, 2022

As we close out 2022, food production is at risk. Also, transform from a punitive culture – where employees fear “getting in trouble” for asking questions or pointing out infractions – to a collaborative one, where everyone takes responsibility for upholding high safety and quality standards. million tons of grain.

Food Safety 566

Food Safety Audits Food Supply Food 566

EATER

JANUARY 8, 2024

Their tips range from the mundane — make sure you have enough food, don’t run out of booze — to the absolutely absurd. The book takes particular interest in setting the appropriate vibe for your party, especially when it comes to the table. Out, out, OUT!’ Never EVER serve chips.

Entertainment 337

Entertainment Travel Book Back of House 337

EATER

NOVEMBER 22, 2024

And so I decided, from here on out, whether we were traveling or not, I was going to be the one who cooked. I’m looking forward to every single dish being exactly what I want it to be, and to kick my family out of my house after a few hours so I can enjoy a tryptophan-induced nap in front of the television.

Front of House 301

Front of House Food Order Take-out Travel 301

Modern Restaurant Management

DECEMBER 22, 2020

As operators begin to firm up plans for the new year, they should keep in mind the wants and needs of their guests and take the lessons they’ve learned this year to prep themselves for what’s next to drive future success. However, not all hope is lost. Personalized Dining is the Future.

2021 474

2021 Fine Dining Online Ordering Travel 474

Modern Restaurant Management

NOVEMBER 8, 2022

I grew up in a family where food was ubiquitous at home and while traveling and in a country with a strong culinary heritage. I am in charge of marketing for a global food ingredient company and travel often for my day job. I love traveling and go on culinary adventure. What do you hope readers take away from the book?

Food 450

Food Book Leadership Travel 450

Modern Restaurant Management

MARCH 31, 2021

Smart business owners who find inexpensive, creative ways to anticipate and fulfill customers’ needs will stand out through COVID-19 and beyond. Employees should be encouraged to take an extra minute or two to make guests feel at ease and not rushed. Safety and Normalcy.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

DECEMBER 18, 2020

Only 14 percent of people say they don’t worry about dining out once the vaccine becomes available. Just a third of people have traveled and spent more than a night from home since March. More than half aren’t willing to travel or spend a night in a hotel in the foreseeable future.

Hotels 531

Hotels Travel Dine-in Take-out 531

Modern Restaurant Management

OCTOBER 13, 2022

Recent surveys are showing the vast majority of Americans have been cutting back on dining out. For those who do go out, a worrying 40 oercent of diners believe they are receiving less value from restaurants compared to previous times. Many restaurants adopted delivery services out of necessity in 2020.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

Modern Restaurant Management

DECEMBER 11, 2020

With the recent stay-at-home orders and kids out of school soon, more and more people will be home consuming content. PR efforts are an excellent way to take advantage of the increase in online sales. With holiday travel put on hold for many, people have more time to look online and brand has become even more important.

Social Media 539

Social Media Consumer Goods Online Ordering Leadership 539

Modern Restaurant Management

JUNE 24, 2020

With On-Demand Delivery for Square Online Store, sellers can take control of their fulfillment process by offering delivery to their loyal customer base directly from their own website. 'Travel Safe' Tools. Travel Safe features are available in all 49 markets where Tripadvisor operates.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Modern Restaurant Management

MAY 5, 2021

In CGA’s latest COVID-19 Impact study, it was found that 62 percent of American consumers had been out to Bars/Restaurants since their local market re-opened. “Brands that take advantage of this sentiment will connect more deeply with consumers and maximize their brand visibility. Based on responses from 1,000 U.S.

2021 490

2021 Coupons Loyalty Program Consumer Goods 490

Modern Restaurant Management

JUNE 10, 2021

Today we will take a look at how disintermediation of the guest has impacted hotels, airlines, real estate, movies, and consumer packaged goods. In the 1970s, Southwest Airlines sold tickets by phone, at airports, and at their offices to avoid commissions from travel agents and remain competitive with car travel routes.

Airlines 493

Airlines Consumer Goods Point of Sale Hotels 493

Modern Restaurant Management

MAY 16, 2020

Merchandise new take-out procedures that will make customers feel more secure — such as curbside pickup and mask and glove requirements. Create a checklist for every item going out the door to make sure customers get exactly what they ordered. While you’re at it, also reconsider items that don’t travel well.

Social Media 450

Social Media Guest Recovery Catering Merchandise 450

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. CoGS for the period = $5,000 + $1,000 – $4,000.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

OCTOBER 3, 2022

When it comes to your expensive equipment, don’t take shortcuts. Take a hard look at your systems and procedures and make changes as necessary to ensure your staff, customers and business stay safe. A fire extinguisher should be placed in the area with a maximum travel distance of 75 feet away from the smoking area.

Kitchen Safety 531

Kitchen Safety Equipment Insurance Restaurant Law 531

Culinary Cues

OCTOBER 14, 2024

Ah…” when opportunity knocks, you can’t win the lottery if you don’t buy a ticket, in basketball or hockey you’ll miss every shot you don’t take, if you aren’t going all the way, why go at all,” …there are plenty of quotes that point to the same reality. This statement applies to all of us, in every situation, or any career. You might fail.

Coaching 345

Coaching Employee Relations Take-out Training 345

ChowNow

MARCH 7, 2025

Fortunately, you can take steps to improve your ranking and that first critical step is filling out your Google Business Profile. Nothing frustrates customers more than arriving at a restaurant only to find out its closed. Follow these steps: Stay calm and professional: Dont take it personally or argue.

SEO 195

SEO Online Ordering Mobile Ordering Website Management 195

Modern Restaurant Management

DECEMBER 31, 2020

It has been surging in popularity first in Los Angeles (by way of Tijuana) and then San Francisco, and now it is beginning to take hold on the East Coast. While it may have been out-of-fashion for a while, we believe Chinese-American food is about to make a comeback. Regional Indian? Afro-Carribean? Singapore/Malay? Souley Vegan?

2021 508

2021 Hotels Airlines Guest Recovery 508

Modern Restaurant Management

MAY 1, 2020

Q1 Yelp Economic Average (YEA) , which takes a holistic look at the local economic changes since the start of 2020, focused on the economic impact of COVID-19. “We have a long way to full recovery, but brands can take heart that we are starting from a place of trust and confidence.” Yelp Economic Average. In the U.K.

2020 479

2020 Food Safety Fast Casual Guest Recovery 479

Modern Restaurant Management

NOVEMBER 10, 2021

It’s impacted almost every part of our lives, from how we work and shop to how we travel and entertain ourselves. Once the government’s ‘ one-way road to freedom ’ was announced earlier in the year, UK travel companies cited a huge surge in enquiries from people keen to holiday on home ground this summer.

Hospitality 444

Hospitality Tourism Sustainability Travel 444

Modern Restaurant Management

AUGUST 3, 2020

Hot takeout summer: While 63 percent of respondents have canceled vacation travel due to COVID, 71 percent are still planning to take some vacation this summer. In thinking about travel, 75 percent of respondents say food is important in determining summer travel plans. Frose is out, with only 2.1

2020 487

2020 Franchise Franchising Food Order 487

Modern Restaurant Management

MARCH 18, 2024

Dining out is often a splurge occasion, yet today’s restaurant patrons are finding more options to balance their choices and manage indulgence. To learn more about the results, Modern Restaurant Management sought out LDEI’s Sharon Olson. They are no longer content with unimaginative, expected offerings on catering menus.

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

FEBRUARY 16, 2022

Takeout is Taking Over. How quickly can third-party delivery groups get in and out of the food and beverage space? Designers are exploring new areas for pickup that come across as a “decorative element” in the space, while also providing an efficient pathway for those traveling through in a hurry.

Design 558

Design Fine Dining Online Ordering Dine-in 558

Modern Restaurant Management

JULY 6, 2022

Substantial price hikes on restaurant menus are causing consumers to choose other options aside from eating or taking out, and a ‘tipping point’ is on the horizon where inflation will depress overall demand. Eating out and ordering less : As part of this overall cut in spending, consumers are simply dining out less.

Consumer Goods 493

Consumer Goods Coupons Loyalty Program Pricing 493

Modern Restaurant Management

DECEMBER 17, 2020

Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals. When it came to ordering take-out, Gen Z led with 28 percent. Willingness to Dine Out. ” The gift of food. .

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

Modern Restaurant Management

JANUARY 4, 2023

Despite inflation taking its toll, many people are continuing to prioritize and enjoy the convenience of takeaway and food delivery with recent Deliverect data revealing that more people are purchasing delivery orders today than they were before the recent increase in the cost of living. percent for the year ending in October.

Social Media 493

Social Media Delivery Consumer Goods Customer Experience 493

Modern Restaurant Management

JANUARY 19, 2023

Adding a concept to a cuisine, however, can give a restaurant what it needs to stand out, attract diners, and inspire them to come back for more. Fashioning your atmosphere around a concept is an easy way to stand out because few restaurants do it well. Adding a concept experience, however, takes it to the next level.

Food 450

Food Customer Experience Social Media Food Order 450