EATER

FEBRUARY 21, 2023

Also remember that the price to live in paradise far exceeds what the average server makes these days, and tip accordingly. Shannon Wianecki writes about food, culture, and native ecosystems for publications including BBC , Smithsonian , and Hana Hou — the Hawaiian Airlines magazine.

Server 98

Server Pricing Magazine 98

Modern Restaurant Management

MAY 20, 2024

Among the highlights: When it comes to pre-set tip amounts, 43 percent of tipped workers say that predefined tip amounts on point-of-sale systems are actually helpful to both guests and servers. Kevin Bryla, CMO & Head of Customer Experience at SpotOn, answered some questions for Modern Restaurant Management (MRM) magazine.

Server 100

Server Scheduling Pricing Magazine 100

EATER

JULY 8, 2022

A few months after the first COVID-19 shutdown, restaurants furloughed and laid off cooks, servers, bartenders, and managers nationwide. And the price of menu items steadily trends upward as inflation worsens. Banners still hang from restaurant patios shouting “Hiring All Positions!” Great customer service!” We occasionally gave in.

Server 116

Server POS Systems Budgeting Magazine 116

Modern Restaurant Management

DECEMBER 11, 2023

Union data shows that as guests order rounds of drinks, there’s a slight drink price decline for spirits, as guests trade down from premium brands. Furthermore, a guest’s average price per drink increases for tabs opened at 11 p.m., Late Night (10 p.m. on a Saturday night.

Pricing 110

Pricing Server Information Magazine 110

Modern Restaurant Management

APRIL 20, 2020

Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment. How can restaurants weather these complexities?

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Training Sanitation Scheduling Server 183

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Tight menus, for set prices, at times offering previously unapproachable product at approachable prices. Fewer items to cook and deliver mean less complexity for all roles in the restaurant from server to cook.

Back of House 180

Back of House Pricing Marketing Scheduling 180

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price.

Pricing 197

Pricing POS Systems Front of House Marketing 197

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Consumers are realizing it’s a delicious wine with a good price point. For part two, click here. This is a favorable trend customer-centric bars and restaurants will embrace.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. For example, a guest shouldn’t be forced to order items via mobile device if their server is in plain sight. Read the first part, here.

Pricing 132

Pricing Marketing Catering Front of House 132

Modern Restaurant Management

JUNE 28, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on the impact of California's minimum wage, customer satisfaction, AI use in restaurants, popular cocktails and bathroom readiness. Meanwhile, despite inflation, Texas Roadhouse is keen on keeping prices low and investing heavily in staffing.

Pricing 117

Pricing Budgeting Marketing Maintenance 117

Modern Restaurant Management

DECEMBER 21, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. – Justin Price, Vice President, Business Development, ScanSource POS & Payments Today's insurance market is the toughest in my career. Here are some of their insights.

Marketing 123

Marketing Training POS Systems Server 123

Modern Restaurant Management

JUNE 24, 2020

With the guest’s mobile device and Contactless Dining they can: View Menus — Guests experience the latest menu options, mouth-watering images, accurate pricing, and availability of items, all in a mobile-optimized digital environment. As items are selected they are transferred to the POS and then the KDS for order preparation.

Sanitation 215

Sanitation Information Marketing Server 215

Modern Restaurant Management

DECEMBER 31, 2019

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. Low priced / value perceived / big ticket items brought down to a fixed low price. Big and high-end players are getting (and are in) the game.

POS Systems 138

POS Systems Marketing Training Pricing 138

Modern Restaurant Management

DECEMBER 19, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. While the cost of a single menu item or a full ticket is still a priority for guests, the concept of value is no longer just about price. Here are some of their insights.

Front of House 117

Front of House Customer Service Marketing Concierge 117

EATER

JANUARY 3, 2022

I’ve seen menu prices rising. It’s possible that the pandemic could usher in a new age of the simple neighborhood restaurant, the type of place that is common in France: 20 seats, 10 menu items, two servers, and two cooks. I’ve also seen chefs and restaurateurs in this segment going downstream and opening chicken shacks.

Book 122

Book Accounting Server Reservations 122

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. I see flat-fee QSR, hybrid or fast casual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular.

Communication 199

Communication Marketing Events Sanitation 199

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” When it’s tough to hire enough servers, you create your business based on that need. Alex Canter of Ordermark.

Marketing 215

Marketing Catering Customer Service Front of House 215

EATER

APRIL 4, 2023

Local chefs turn the freshest possible fruits of the land and sea into dazzling meals for a fraction of the price of a night out in a major city. La Carmina is an award-winning travel/food/culture blogger and journalist with bylines at Travel & Leisure, AFAR , and Time magazine, among others. Rooms begin at $81.

Training 105

Training Marketing Server Book 105

7 Shifts

MAY 2, 2023

And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. As a chef, Katie was named one of Food & Wine magazine's Best New Chefs of 2015 and has had more than a few James Beard Award nods.

Front of House 78

Front of House Server Training Back of House 78

EATER

JUNE 6, 2023

For the low, low price of $300, you can sign up for its “ Be the Chef ” program, which provides an hour-long training session that prepares you to wow and amaze five guests, to whom you will then serve shrimp and steak and chicken fried rice with the background assistance of a professional. Benihana lets you find out.

Training 116

Training Server Pricing Magazine 116

7 Shifts

SEPTEMBER 19, 2022

Front-of-house positions (including servers, hosts, and bartenders), fare slightly worse than back-of-house positions (including cooks, porters, and dishwashers). asked Danny Meyer in a recent interview with 7shifts and QSR Magazine. Or a weeknight where you could stand to have two fewer servers.

Scheduling 78

Scheduling Front of House Back of House Communication 78

EATER

AUGUST 17, 2023

A 2017 spread in the magazine called “Put an Egg On It,” written by Chris Morocco and Amiel Stanek, put forth a primer on fried, poached, and boiled eggs to suit the modern “egg-topped age.” The magazine even ran a multipage showcase of heritage breeds, with a dissertation on the joys of keeping them.

Marketing 98

Marketing Magazine Sanitation Book 98

Modern Restaurant Management

AUGUST 5, 2020

Nair is a Modern Restaurant Management (MRM) magazine columnist. rolled out its contactless ordering and payment features for servers, designed to complement its existing contactless ordering and payment technology for guests. Nair, who is overseeing this new practice. Other members of the new practice include: Randy S.

Server 210

Server Marketing Bookkeeping Document 210

Modern Restaurant Management

JANUARY 27, 2020

Integrating Grubhub’s API with PAR’s cloud-based Brink POS software allows Brink clients to offer a seamless ordering experience with increased accuracy in delivery and pickup times, less menu item and price discrepancies, faster setup times, and lower costs. 360-solution for guests, servers, and management. ?

Catering 122

Catering Training Back of House Scheduling 122

Modern Restaurant Management

OCTOBER 29, 2020

Enables servers to cover more tables and drive faster table turns and larger transaction volumes with customer-centric ordering. Additionally, Ziosk launched its COVID Relief Pricing Program that will waive new restaurant partners’ monthly fees until its locations are allowed by local government to operate at 100-percent occupancy.

Catering 143

Catering Marketing Communication Events 143

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. Shopping and Lower-Priced Restaurants Gain Ground. National Menu Trends.

Download 138

Download Marketing Accounting Blog 138

EATER

AUGUST 22, 2022

It was served with accompaniments, one of which was an asparagus relish; at another table, the server was explaining how he’d seen the chef arranging the asparagus on her bread like dragon scales while testing out the recipe. Nothing outwardly distinguished her from the other servers, unless you already knew who she was.

Book 105

Book Blog Server Presentation 105

EATER

NOVEMBER 12, 2024

This year’s list of the country’s best new restaurants is the result of a collection of restaurant folk — including chefs, hosts, line cooks, and servers — who are doing exactly what they want to be doing, because hell, it’s now or never. At Good Hot Fish, where she is both owner and chef, she’s telling more of her story.

Reservations 145

Reservations Training Server Presentation 145

EATER

MARCH 22, 2024

Annual dues can run as high as $5,000, a small price to pay to rub elbows with legit celebrities like Amy Adams, or to spot Prince Harry and Meghan Markle out on date night. When Dourneau was a server at the original Soho House, there were more TV presenters, actors, and people who worked in film and theater, he says.

Catering 132

Catering Training Pricing Server 132

EATER

MARCH 22, 2024

Annual dues can run as high as $5,000, a small price to pay to rub elbows with legit celebrities like Amy Adams, or to spot Prince Harry and Meghan Markle out on date night. When Dourneau was a server at the original Soho House, there were more TV presenters, actors, and people who worked in film and theater, he says.

Catering 119

Catering Training Pricing Server 119

Modern Restaurant Management

OCTOBER 15, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. 16 being World Food Day and restaurant prices rising 3.2 Challenging Q3. Best Foodie Cities in America.

Marketing 84

Marketing Accounting Pricing Back of House 84