While some restaurants are starting to reopen for indoor dining, the pandemic is still rampant across the United States. For a successful reopening, it is vital that restaurants consider what customers expect of them.  Customers have received a taste of the ultimate effortless […]

During the COVID-19 pandemic, restaurants everywhere are working to safely serve customers, while also creating an atmosphere that leaves patrons with a positive and memorable dining experience. As restaurants continue to navigate limited indoor dining capacity and customers wary to […]

Food safety is on the plate for this week’s episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Francine Shaw, the CEO of Savvy Food Safety, about the need for proper food handling guidelines and employee education.  […]

In the realm of coffee-centered concepts, Dunkin’ and Starbucks reign supreme, but traffic is down at both locations. And that is despite the recent introduction of those much-loved pumpkin coffee varieties.

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants […]

What is the ongoing goal for all restaurant owners and managers? To always, continuously search for ways to improve the guest experience. Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle […]

While merchants will not be ditching card terminals anytime soon, they should take notice of the growing adoption of digital payments.

As part of the premier of  Run the Pass, Modern Restaurant Management Executive Editor and host of The Main Course  podcast Barbara Castiglia discussed restaurant trends and the pandemic’s effect on the industry with with Tyler Kern. Take a look here.

Operating a “ghost kitchen” or “host kitchen” is gaining in popularity as a way to serve customers without the pressures of maintaining or adding a brick-and-mortar location.

The rise of the ghost kitchen has come, and the brands that take the time to think about launching and managing them well will succeed. Learn more now.

In the annals for hot food trends, chicken and plant-based menu items are definitely having their “moments.” For proof, look no further than chicken-centric chain, Starbird, as well as all the interest that companies, like Custom Culinary, are seeing around plant-based cooking.

Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. Those are profits many brick-and-mortar restaurants would look at with envy. But Gorlie’s plans don’t stop with the […]

Can artificial intelligence really help a QSR extend a sense of hospitality in the drive-thru? White Castle leadership certainly thinks so, as evidenced by its latest techy tests at several Midwest locations of the privately held burger chain.

Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming […]

Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have […]

With fall’s cooler temps, restaurants are getting creative to keep outdoor dining alive The post What to Expect for Outdoor Dining This Fall appeared first on OpenTable Blog.

Waived fees, new products, amplified safety precautions, and more measures that OpenTable is taking right now to help restaurants The post Committed to the Industry We Love: How OpenTable Helps Restaurants Recover appeared first on OpenTable Blog.

Whether you live in warmth all year long or you’re looking to take advantage of the summer sunshine, food truck operators should consider transforming unused or wintry outdoor space into a profitable patio destination.

The power of Internet-of-Things devices is changing the way restaurant operators manage their businesses, monitor food quality and maintain their equipment.

That old notion that you only get out of something what you put into it applies equally well to QSR employees, as Checkers & Rally’s discovered through recent investments in their employee benefits programs.

What’s making us hungry this week The post Appetizers 9/18: Restaurants Think Outside the Takeout Box appeared first on OpenTable Blog.