Modern Restaurant Management

APRIL 9, 2024

To gain more insights, Modern Restaurant Management (MRM) magazine reached out to Sambvani. Currently, restaurants are leveraging AI in various aspects of their operations, including customer service, marketing, operations management, and data analysis. How are restaurants using AI now?

Inventory 481

Inventory Customer Service Customer Service Inventory Management 481

Modern Restaurant Management

MAY 8, 2024

Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Customers don’t find it acceptable for stores to rely on robots and software to handle complex problem-solving tasks, or tasks that keep people and spaces clean and safe.

Automated Food Prep 484

Automated Food Prep Customer Service Customer Service Food Preparation 484

Modern Restaurant Management

MARCH 16, 2021

According to AV-ators President Jared Magoon, who designed and integrated the Control4 automation system, “besides the cooking and direct customer service, the whole building can essentially run on autopilot.” ” Modern Restaurant Management (MRM) magazine wanted to learn more and reached out to Magoon.

Hospitality 488

Hospitality Hospitality Customer Service Customer Service 488

Modern Restaurant Management

JUNE 3, 2020

The team at Chowbus connected Modern Restaurnt Management (MRM) magazine with Mr. Pan, a 36-year-old living delivery driver in Chicago, to learn more about what his daily life is like now during this pandemic. Also, because the situation has changed so much, customers have more questions now. What is a typical shift like now and then?

Customer Service 414

Customer Service Customer Service Hospitality Hospitality 414

Modern Restaurant Management

SEPTEMBER 4, 2020

They also helped restaurants realize they could update their kitchen while it was offline and not have to interrupt service. Modern Restaurant Management (MRM) magazine discussed supply issues and more with KaTom Founder, President and CEO Patricia Bible. What is the history of KaTom? We made "Inc."

Inventory 563

Inventory Customer Service Customer Service Restaurant Management 563

Modern Restaurant Management

DECEMBER 22, 2022

Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants. The AI-driven platform incorporates robotics, machine learning, computer vision and data analytics. Across the U.S., restaurants are operating with 2.8

Commercial Kitchen 471

Commercial Kitchen Customer Service Customer Service Restaurant Management 471

Modern Restaurant Management

AUGUST 22, 2024

Previously, he co-founded CAKE, which was acquired by Sysco and helped create Sysco Labs, a platform for food service distributors. "People When restaurants are saving time and money in ordering and procuring from their vendors, they can reinvest that time in their customers.

Inventory 402

Inventory Customer Service Customer Service Customer Experience 402

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. What will the QSR of the future look like and what role will AI-integrated technologies play?

Customer Experience 472

Customer Experience Customer Service Customer Service Inventory Management 472

Modern Restaurant Management

APRIL 11, 2024

To delve more into the results, Modern Restaurant Management (MRM) magazine connected with Kadecia Ber, Yelp’s advertising trends expert and director of enterprise solutions Why do you feel these brands resonate with diners? Looking regionally, the Midwest and South are on a caffeine kick, while the coasts are the most health-conscious.

Customer Service 466

Customer Service Customer Service Restaurant Management Restaurant Manager 466

Modern Restaurant Management

FEBRUARY 5, 2025

This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. “Customers still associate the experience with your brand. MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them.

Customer Service 309

Customer Service Customer Service Food Preparation Restaurant Management 309

Modern Restaurant Management

MAY 29, 2024

’" Is it possible for restaurants to have the best of both worlds and maximize revenue and still capture customer loyalty? Modern Restaurant Management (MRM) magazine asked Singh to elaborate on his views on where the pricing model is headed in the QSR landscape. When customers feel valued, they may be less price-sensitive.

Customer Service 482

Customer Service Customer Service Restaurant Management Restaurant Manager 482

Modern Restaurant Management

FEBRUARY 5, 2021

Modern Restaurant Management (MRM) magazine went behind the scenes of this transition with Justin Nedelman, CEO at Eureka! We wanted to keep our staff safe and to give our guests a safe, simple and seamless experience, but still keeping the customer service experience in mind. Restaurant Group.

Food and Beverage 477

Food and Beverage Food and Beverage Customer Service Customer Service 477

Modern Restaurant Management

FEBRUARY 22, 2023

Modern Restaurant Management (MRM) magazine asked hiring expert Sid Upadhyay, co-founder and CEO of Wizehire for his advice on best practices for hiring and retention. Ask any restaurant owner for their main pain point and the likely response will be: staffing. What do you see as key challenges of restaurant hiring right now?

Staffing 520

Staffing Restaurant Management Restaurant Manager Customer Service 520

Modern Restaurant Management

MAY 22, 2024

To gain insights, Modern Restaurant Management (MRM) magazine turned to Phil Kafarakis, President & CEO, International Foodservice Manufacturers Association. Technology is required for both back-of-house and front-of-house efficiency and effective customer service.

Customer Service 471

Customer Service Customer Service Restaurant Management Restaurant Manager 471

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? The report, which surveyed 127 restaurant executives across the U.S.

Inventory 473

Inventory Inventory Management Customer Experience Staffing 473

Modern Restaurant Management

JULY 8, 2024

Modern Restaurant Management (MRM) magazine connected with Christine Ralph, Director of Loyalty for HOA Brands, the parent company of Hooters and Hoots Wings, to discuss all things loyalty. The last, and most important, piece of the puzzle is customer service.

Customer Service 467

Customer Service Customer Service Catering Catering 467

Modern Restaurant Management

JANUARY 10, 2023

Modern Restaurant Management (MRM) magazine asked Burke to offer additional insights on how restaurants can best use Tik Tok in their marketing efforts. In what ways does Tik Tok help restaurants better connect with customers and reach potential ones?

Customer Service 531

Customer Service Customer Service Restaurant Management Restaurant Manager 531

Modern Restaurant Management

JUNE 22, 2022

Modern Restaurant Management (MRM) magazine caught up with co-owner Stuart Snyder to discuss the Southwest Harbor, Maine landmark’s past, present and future. Beal’s Lobster Pier is celebrating its 90th anniversary this summer. To this day, we still have a member of the family working in the restaurant.

Food Prices 474

Food Prices Purchasing Customer Service Customer Service 474

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. How to create engaging social media content to stay connected with customers. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants.

Food and Beverage 463

Food and Beverage Food and Beverage Chef Hospitality 463

Modern Restaurant Management

JULY 12, 2023

With these shortages, friction points are increasing in the dining experience with longer wait times to receive food (33 percent), diminished customer experience due to overstressed staff (32 percent), and longer wait times just to place an order (17 percent) being among the top three pain points.

Customer Experience 418

Customer Experience Staffing Customer Service Customer Service 418

Modern Restaurant Management

AUGUST 9, 2024

Chef Akhtar Nawab and Rod Daya of Hospitality HQ tell Modern Restaurant Management (MRM) magazine about the connection between food and community and opportunities for aspirational entrepreneurs. .; Solaire Social, in Silver Spring; and Southern Box Food Hall in Orlando. Expansion plans include Burnsville, Minnesota and Atlanta.

Food and Beverage 251

Food and Beverage Food and Beverage Chef Hospitality 251

Modern Restaurant Management

OCTOBER 17, 2019

In this edition of Talking With, the Modern Restaurant Management (MRM) magazine author of one of our all-time top reads , discusses the importance of selecting and stewarding talent and building a compelling company culture. The most important thing is to teach customer service principles instead of customer service rules.

Customer Service 315

Customer Service Customer Service Customer Experience Restaurant Management 315

Modern Restaurant Management

JANUARY 31, 2024

To delve more into the results, Modern Restaurant Management (MRM) magazine reached out to Matt Zibell, VP Technology at TouchBistro. In turn, that time can be spent on more meaningful work, such as customer service and creating real connections with diners. What results did you find surprising and why?

Inventory 508

Inventory Inventory Management Staffing Customer Service 508

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. How to create engaging social media content to stay connected with customers. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants.

Food and Beverage 494

Food and Beverage Food and Beverage Chef Hospitality 494

Modern Restaurant Management

APRIL 29, 2021

Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. This is due to the fact that guests ‘self-serve’ all of their beverages freeing the servers to focus on taking food orders and giving great customer service.”

Staffing 553

Staffing Food and Beverage Food and Beverage Customer Service 553

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?” Verify cashiers are saying the right things at the register, upselling and providing appropriate customer service. Reduce theft.

Food and Beverage 539

Food and Beverage Food and Beverage Catering Catering 539

Hospitality Net

FEBRUARY 7, 2024

It’s time to come back to a very important topic in customer service and customer experience. I was recently interviewed by Megan Jones, an editor for Call Centre Helper magazine. It also falls under leadership and management. The topic is communication and transparency. Her story is an interesting one.

Customer Service 98

Customer Service Customer Service Customer Experience 98

Modern Restaurant Management

DECEMBER 19, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. This year has shown us that the demand for drive-thru is growing, and continues to meet consumer demands with quick, efficient, and convenient service. Here are some of their insights.

Customer Service 294

Customer Service Customer Service Customer Experience Food and Beverage 294

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Many dining establishments found ways to use AI to track and flag stock quantities, automate schedule-making for staff, implement customer service chatbots and process online orders. Here are some of their insights.

Food and Beverage 492

Food and Beverage Food and Beverage Chef Staffing 492

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. Not only will restaurants tap into AI to increase operational and order efficiencies, but they will also need to evaluate their tech stacks and customer service capabilities as a whole.

Food and Beverage 493

Food and Beverage Food and Beverage Inventory Kitchen Display System 493

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. Text messaging is not only a more efficient way to communicate with this generation, but also improve customer service. Here are their responses. To read part one, click here. for example.

Purchasing 576

Purchasing Customer Service Customer Service Customer Experience 576

Modern Restaurant Management

DECEMBER 21, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. As a result, locations have seen costly “premises liability” claims from customers. Here are some of their insights. Click here for the first part and here for the second one.

Food and Beverage 309

Food and Beverage Food and Beverage Customer Experience Point of Sale 309

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Customers are going to be hesitant to dine indoors. It is done through the packaging, food presentation and overall customer service. Here are their insights.

Food and Beverage 585

Food and Beverage Food and Beverage Culinary Education Purchasing 585

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Quick service restaurants may benefit from the reduced discretionary spending, while full-service restaurants could struggle with decreased traffic.

Food and Beverage 221

Food and Beverage Food and Beverage Food Service Food Service 221

Modern Restaurant Management

DECEMBER 14, 2021

Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Here are their insights. Frances Allen CEO at Checkers & Rally’s. We know we are not alone in navigating the labor crunch restaurants are facing.

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Staffing Food and Beverage Food and Beverage Customer Experience 474

FMT Magazine

FEBRUARY 20, 2025

On the other hand, customer service saw strong growth that rose by 9.4%. Innovation, quality, and customer service are going to be their top priorities, as CEO Stefan Scheiber said, Our purpose, as always, is to create innovations for a better world. Despite all these achievements, Bhler continued investing in innovation.

Customer Service 52

Customer Service Customer Service 52

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. – Christine Schindler, CEO, PathSpot The age of automation and reimagining customer service in restaurants is here. Read the first part, here.

Food and Beverage 332

Food and Beverage Food and Beverage Customer Experience Catering 332