7 Shifts

AUGUST 5, 2020

We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ?

Delivery 341

Delivery Food Email Marketing Front of House 341

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 351

Technology Front of House Social Media Back of House 351

Culinary Cues

APRIL 29, 2024

And the industry accepts that there will be polarized relationships between the front and back of the house, a lack of mutual respect, and sometimes gut-wrenching relationships between the two. I’m sure it’s true in many industries, but let’s just focus on the business of restaurants.

Front of House 242

Front of House Back of House Training Customer Service 242

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? Food availability is often in flux.

2024 192

2024 Front of House Mobile Ordering Fast Casual 192

Culinary Cues

MAY 28, 2022

This is where we celebrate and reflect – the place where a cook offers the most important expression of love through the creative preparation of food. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. The most important room in a home is the kitchen.

Front of House 322

Front of House Back of House Employee Relations Small Business 322

Modern Restaurant Management

MAY 22, 2024

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This Kafarakis also served as President of the Specialty Food Association (SFA) and Chief Innovation and Member Advancement Officer at the National Restaurant Association.

Front of House 168

Front of House Back of House Leadership Franchise 168

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH.

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

MARCH 23, 2022

Since then, the brand has grown to 16 locations across Michigan, continuing to serve those beloved All-American classics. The food and hospitality hasn't changed all that much since '65. Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. The restaurant industry has. Table of Contents.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

JANUARY 26, 2021

2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it.

2021 370

2021 Front of House Social Media Back of House 370

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.

Food 181

Food Food Safety Front of House Fast Casual 181

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Effectively educating those (bartenders, wait staff, back of the house, etc.) Choose a Versatile Plant-Based Protein.

Dietary Restrictions 211

Dietary Restrictions Food Front of House Back of House 211

ChefMod

SEPTEMBER 22, 2021

How to Get Staff Back to Stay As things have gotten back to normal in some areas, restaurants are struggling with a new dilemma: historic labor shortages. Some restaurants are getting creative to get their staff back.

Front of House 52

Front of House Back of House Employee Relations Coupons 52

Modern Restaurant Management

JUNE 11, 2021

He served as a food inspector in the U.S. He has served as the Executive Chef at Harvard University, and in 1987 he founded Hospitality Works, helping several Chicago restaurants turn around their fortune. Now, when I work with clients, I can work with them on the front-end and the back-end.”

Coaching 178

Coaching Front of House Back of House Hospitality 178

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. With our partnerships, we’ve had the opportunity to create, pilot, and implement more automated solutions that are ideal to serve the needs of our partners. Across the U.S.,

2023 168

2023 Front of House Back of House 2022 168

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. ” They enter this demanding industry because they truly enjoy creating excellent guest experiences through outstanding food, atmosphere, and service.

Front of House 228

Front of House Loyalty Program Back of House Training 228

Modern Restaurant Management

MAY 8, 2024

More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-thru.

Front of House 165

Front of House Mobile Ordering Customer Service FOH 165

7 Shifts

OCTOBER 12, 2022

Casual restaurants, fast food, quick service. Establishments that require a diversity of staff (servers, hosts, bussers, food runners, etc.) There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Servers, sometimes other FOH staff.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Modern Restaurant Management

MARCH 30, 2021

This will enable operators to establish non-traditional gratuity pools that can now be used to create higher wages for back-house staff such as line cooks, dishwashers and janitorial without increasing their operational labor spend. .” An answer lies in the world of workforce optimization.

Tip Distribution 204

Tip Distribution Front of House Technology Back of House 204

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Optimize Food Safety Protocols. trillion each year.

Training 173

Training Front of House Food Safety Back of House 173

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 221

Technology Front of House Back of House Dietary Restrictions 221

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Modern Restaurant Management

MARCH 24, 2023

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. Meeting the needs of gluten-free consumers also extends beyond the front of the house.

Training 168

Training Front of House Kitchen Safety Allergens 168

Modern Restaurant Management

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

Delivery 141

Delivery Front of House Back of House Mobile Ordering 141

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Zack himself took up the role of delivery driver and spent his evenings driving food orders across the city. Everybody wants their food at the same time of day.

FOH 284

FOH Back of House Front of House Point of Sale 284

Open for Business

APRIL 14, 2023

I use it often to make changes in the moment,” says Zachary Lollo, food and beverage manager at Fiorenzo Italian Steakhouse at Hyatt Regency in Orlando, Florida. So we do more than add features that respond to restaurateurs’ needs, we also help them adapt to the changing realities of the industry.

Serving 78

Serving Management Management Front of House 78

Modern Restaurant Management

SEPTEMBER 14, 2022

AI-based robots cook your food and deliver meals on time without missing a beat. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. But before we learn more about it, here is a quick recap of what AI and ML are.

Front of House 191

Front of House Mobile Ordering Loyalty Program Back of House 191

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. One easy (and bottom-line-friendly) tactic to boost retention efforts may be as simple as an acknowledgment of hard work from higher up the food chain.

Management 156

Management Management Coaching Front of House 156

Modern Restaurant Management

OCTOBER 25, 2023

Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. In a survey conducted by AmericanAddictionCenters.org, one in ten food service industry workers reported that they are under the influence of drugs for the majority of their work shifts, and around one in 20 alcohol.

Management 169

Management Management Front of House Back of House 169

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

EATER

SEPTEMBER 13, 2023

Before the fire, Lahaina’s world-famous Front Street was little more than a patchwork of wooden shacks held together by layers of paint, cooking grease, crusty sea salt, banana sap, and gossip. Over the years it housed a saloon, stage, and movie theater. For some, it was simply home. Around 50 restaurants went up in smoke that day.

Front of House 135

Front of House Back of House Food Truck Dine-in 135

Modern Restaurant Management

JANUARY 11, 2024

Remember just saying thank you or giving a pat on the back isn’t enough. For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. Set goals for your staff.

Management 151

Management Management Back of House Customer Service 151

QSR Automations

APRIL 17, 2024

In today’s dining landscape, it’s not just about serving great food; it’s about creating memorable experiences for guests. By considering factors like cooking times and order types, ConnectSmart® Kitchen ensures that dishes are prepared and served in the most efficient sequence possible.

Technology 52

Technology Front of House Back of House Social Media 52

Sante

DECEMBER 8, 2020

Chefs and restaurant owners decide to start their business because of a love for food and a desire to bring that food to the mouths of people in their community. But when you start running a restaurant, the day-to-day management can leave owners with less time to focus on what they love — the food and the customers.

Front of House 130

Front of House Operations Back of House POS 130

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. Food Safety. A potentially costly sneaky costs is food safety. Our final sneak costs is shipping.

Food Supply 180

Food Supply Food Safety Front of House Back of House 180