Modern Restaurant Management

DECEMBER 21, 2021

While some brands have already begun passing costs on to consumers without too much pushback (Chipotle, McDonald’s), brands will need to closely monitor customer response, as value-oriented customers are likely to begin to be more price sensitive as they also feel pressure from inflation. Streamline Kitchen Operations.

Kitchen Operations 196

Kitchen Operations Back of House Pricing Marketing 196

Modern Restaurant Management

MAY 8, 2024

What should restaurant operators take away from these results? Prices for real estate, inventory, and labor are rising. They understand that what they’re really paying for at restaurants is the price of overhead, including labor. Another consideration is how automation tech may conflict with legislation.

Customer Service 193

Customer Service Front of House Server Pricing 193

Modern Restaurant Management

MARCH 11, 2025

. – Sophia Goldberg, Founder and CEO, Ansa The big lesson I learned is that I've had to continue to adapt my pricing, because people are still watching their spending. That's why we instituted lower-priced lunch specials and made other adjustments. More than ever, convenience and quality have to go hand in hand.

Communication 88

Communication Server Pricing Scheduling 88

LimeTray

JANUARY 20, 2025

Kitchen Display System (KDS) The Kitchen Display System (KDS) replaces traditional paper tickets with a digital solution, improving the flow of communication between front- and back-of-house staff. This digital system streamlines kitchen operations, ensuring dishes are prepared accurately and served fresh.

POS Systems 52

POS Systems Reservations Server Scheduling 52

The Restaurant Times

JANUARY 13, 2022

While unusual ingredients and recipes can make for attention-grabbing headlines, they are frequently unrealistic for the typical customer who simply wants a fulfilling meal at a price point that they can comfortably afford. . 5 F&B Industry Trends One Must Not Miss In 2022.

Back of House 75

Back of House Kitchen Operations Accounting Marketing 75

Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The concept of using an existing restaurant’s kitchen to sell the food from another restaurant or brand has a few names, ghost kitchen, cloud kitchen, virtual kitchen…just to name a few.

POS Systems 138

POS Systems Marketing Training Pricing 138