Horizon Hospitality

JANUARY 3, 2023

However, the biggest restaurant trends this year are not centered around any individual ingredients or online feuds. Here is what that will mean for restaurant operators: Diners will Crave a Connection. For restaurants with a local customer base, this means creating opportunities to gather and connect over food.

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Front of House Back of House Catering Information 245

eHotelier

SEPTEMBER 26, 2024

Shaping how well we execute service to our guests is a primary function of hotel and restaurant training. From the front of house to the back, and the first floor to the top floor, we support our teams on the path to guest experience and financial rewards.

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Training Front of House 230

Modern Restaurant Management

JULY 27, 2021

Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. Point of Sale (POS) systems have traditionally been the restaurant’s technological centerpiece, connecting guests, servers, and food through transactions.

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Server POS Systems Back of House Front of House 243

Modern Restaurant Management

FEBRUARY 17, 2020

Restaurants, like retail before them, are battling the rising tide of digital services by ensuring an experience that can’t be had online and that reflects well on their brand. All of these convenient ways to get great meals means less people are visiting restaurants (especially millennials) , and sales are down.

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Front of House Customer Service Pricing 198

Modern Restaurant Management

NOVEMBER 11, 2024

You walk into your favorite restaurant, but there’s no human host to greet you at the door. Pudu Robotics and Bear Robotics are deploying food-running robots in restaurants across the globe. For example, once fully automated kitchens and robot servers are perfected, there will be little need for human staff in many restaurants.

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Modern Restaurant Management

AUGUST 26, 2022

Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides. In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern.

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Modern Restaurant Management

MAY 20, 2021

Despite facing the pressure to stay open and operational over the last year, restaurants have gone above and beyond the “new normal” to rethink their operations, including seating arrangements and menu offerings, and in many cases reducing their staff to just the barebones.

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Front of House Server Budgeting 189

Modern Restaurant Management

DECEMBER 1, 2021

Performing a restaurant renovation is a big step, but it help create a more positive and attractive environment. We’re going to review a few of the key elements of a workable renovation strategy for your restaurant. This is no different where restaurant renovations are concerned. Knowing the Right Time.

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Strategic Planning Front of House Accounting Scheduling 202

Modern Restaurant Management

JUNE 23, 2020

Across the country, states are beginning to lift restrictions so that restaurants can open with limited occupancy and enforced social distancing measures. As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. Focus on the Endpoint. Build Data-First Architectures.

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Modern Restaurant Management

JUNE 9, 2022

In a restaurant world filled with heavy hitters armed with deep pockets and marketing power, it can seem difficult for smaller concepts to compete. However, for data to make a real difference in your restaurant, don’t focus solely on numbers – go beyond the math to understand trends.

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Front of House Scheduling Information Pricing 196

Modern Restaurant Management

MAY 8, 2024

Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. What can restaurant operators learn from these results? What should restaurant operators take away from these results?

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Customer Service Front of House Server Pricing 193

Modern Restaurant Management

MARCH 28, 2023

Digital transformation is no longer optional – it is required for restaurants to remain up to date, save costs and retain customers. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt. Historically, the restaurant industry has been laggards when it comes to adopting technology.

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Modern Restaurant Management

JUNE 28, 2022

The development of robotics in the post pandemic scenario has changed the overall scenario for the industries, especially the restaurants industry. The prominence of food delivery and service robots has increased in the overall restaurant industry. This is owed to the uncertainties faced by the restaurants at the global level.

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Front of House Catering Blog Marketing 230

Modern Restaurant Management

SEPTEMBER 7, 2021

Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? The Restaurant Labor Shortage. The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. Always Be Hiring with an Eye on Retention.

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Back of House Front of House Training Scheduling 208

Modern Restaurant Management

JULY 23, 2024

When we talk about the “restaurant of the future,” labor compliance isn’t exactly the flashiest or most exciting topic to include—certainly not when juxtaposed with salad-making robots and personalized digital menus. Restaurants face a multifaceted compliance situation.

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Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

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Sanitation Front of House Server Scheduling 215

Modern Restaurant Management

OCTOBER 27, 2023

The same goes for any restaurant or bar. Throughout my almost two decades of experience working with restaurant and bar owners these are the areas I always discuss with them when they decide to give their establishment a new look. Prepare Your Staff Staff members need to prepare for the painting of a restaurant or bar.

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Front of House Back of House Scheduling Budgeting 189

Modern Restaurant Management

OCTOBER 28, 2021

Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. Also, there is increasing pressure on restaurants to correct emissions problems and provide a clean and safe environment for guests. Hesitancy to Return to Normality.

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Modern Restaurant Management

OCTOBER 30, 2020

Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. restaurant industry suffered from a 74.9 At the onset of the pandemic, around two thirds of all restaurant employees were displaced , with many restaurants pivoting to off-premise dining to survive. The Investment. Tech Trainers.

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Modern Restaurant Management

NOVEMBER 1, 2021

If you're struggling to staff your restaurants, know that your operation isn't alone. is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The Workers have left the restaurant industry to find work elsewhere, not collect unemployment. So what pushed them to leave?

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Server POS Systems Front of House Communication 208

Modern Restaurant Management

JUNE 8, 2020

Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings. Have two words ever sounded so sweet?

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Sanitation Communication Download Document 202

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Here are their responses. To read part one, click here.

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Modern Restaurant Management

FEBRUARY 15, 2022

Nowhere is this more clear than in restaurants; many wonder if parts of the workforce left the industry for good and how they will fill that gap. With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams.

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Server Marketing Front of House Download 225

Modern Restaurant Management

FEBRUARY 2, 2024

The restaurant industry is transforming significantly, driven by changing consumer preferences, technological advancements, and a competitive market landscape. Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction.

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Customer Service Front of House Communication Training 189

Modern Restaurant Management

DECEMBER 2, 2022

Restaurant managers are always looking for new ways to make the day-to-day process of running their business easier. Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Restaurant managers need to create categories for each position.

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Front of House Accounting Server Customer Service 189

Modern Restaurant Management

AUGUST 10, 2020

As restaurants have experienced dramatic changes in how they do business due to the pandemic, many small business owners have learned just how important a visual communication plan is for success. Outside Your Restaurant. Front of House. Traffic Pattern Areas.

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Communication Sanitation Front of House Information 197

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. The restaurant dining experience has changed forever and menu items must also adapt to these times. Re-engineer Menus. Optimize Inventory.

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Front of House Back of House Server Scheduling 212

Modern Restaurant Management

MARCH 11, 2022

As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. The social and cultural shifts either precipitated or accelerated by the pandemic are forcing restaurant marketers to try new strategies and broaden their thinking about customer relationships.

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Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment. As restaurants face unprecedented turnover, effectively onboarding new employees becomes critical.

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Training Front of House Back of House Scheduling 195

Modern Restaurant Management

MARCH 12, 2021

Restaurants have made great strides in the digital realm—from contactless payments to online ordering—but 32 percent of them feel like they could add to their technology stack to optimize operations. Whether they’re waitstaff, sous chefs, or delivery drivers, frontline workers are the backbone of the restaurant industry.

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Communication Front of House Information Customer Service 197

Modern Restaurant Management

AUGUST 27, 2020

A group of senior staff members met on Thursday, March 12 to discuss how to set up home delivery of beer, and on March 16, one day after Ohio Governor Mike DeWine ordered the closure of restaurants, we launched this new arm of our business. Stories like ours played out in restaurants across the country over the next few weeks.

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Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels.

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Modern Restaurant Management

OCTOBER 7, 2021

Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations.

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Reservations Kitchen Operations Front of House Back of House 196

Modern Restaurant Management

OCTOBER 25, 2023

Working in a restaurant is a marathon, not a sprint. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. Factors that can influence unhealthy coping strategies in the restaurant industry include: A culture that encourages substance use. Excessive workloads.

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Modern Restaurant Management

DECEMBER 4, 2020

Selling a restaurant can be a challenging and time-consuming process. As a business broker, I have facilitated dozens of restaurant sales and have provided a few ideas that will hopefully help you position your business in the best light for sale and also make the process easier. Determining Sale Price. Maintaining Your Equipment.

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Pricing Front of House Book Presentation 165

Modern Restaurant Management

JUNE 25, 2024

While viewers are anticipating the third season premiere of "The Bear" on June 27, the show really hits home for industry insiders as the dark comedy highlghts the daily struggles of operating a restaurant as well as opening one. "There are pros and cons to any type of funding a restaurant can take. . "Just

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Front of House Accounting Definition Marketing 179

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. Automating Workflow Management.

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