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MRM Research Roundup: Mid-Year 2020 Edition

Modern Restaurant Management

See clean in action through front-of-house products, procedures and signage. This report’s results are based on surveys conducted over a 12-month period from April 2019 to March 2020—the month when the first U.S. They found: 2020 started off positive for the chains, with Olive Garden topping the group at a 13.3

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The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

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MRM Research Roundup: Mid-August 2020 Edition

Modern Restaurant Management

The biggest drops in staffing compared with the pre-pandemic period occurred in the front-of-house, which is not surprising given the limited dine-in operation capacity still experienced by many restaurants. ” “Brand Loyalty 2020: The Need for Hyper-Individualization” is available for download.

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9 Restaurant Job Interview Questions to Ask in 2020

7 Shifts

Why it’s important to ask: Oftentimes, front-of-house roles are seen as temporary jobs for workers rather than long term career options. Wrapping up: Best restaurant job interview questions to ask in 2020 Making good hiring decisions is more critical now, in the age of COVID-19, than ever. Why do you want to work here?

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Improve Your Restaurant’s Profit Margins by Cutting Your Kitchen Costs (Infographic)

Modern Restaurant Management

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

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Future Tech in 2023

Modern Restaurant Management

Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. Since 2020, there’s an all-time high number of open positions and a lack of labor. fewer employees in the front-of-house and 6.2 Across the U.S., restaurants are operating with 2.8

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MRM EXCLUSIVE: Can Technology Help Solve the Restaurant Labor Shortage?

Modern Restaurant Management

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. The restaurants that are lucky enough to have front-of-house staff are using Kiosk to keep them focused on helping guests.