7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability.

Operations 363

Operations Inventory Hiring Customer Service 363

Open for Business

NOVEMBER 21, 2022

Streamline the front of house. Run a smooth back of house. Communicate with guests. Streamline the front of house. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant. It can seem like a lot to learn upfront, but the payoff is huge. Quick links.

Technology 147

Technology Front of House Back of House Online Ordering 147

Lavu

SEPTEMBER 29, 2023

Additionally, some businesses have partnered with job training programs and schools to attract a new generation of workers to the industry. This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 219

Technology Tip Distribution Front of House Loyalty Program 219

Open for Business

AUGUST 10, 2023

Here’s how to hire great employees, with tips for recruiting and retaining staff for a restaurant. Along with kitchen and service staff, you’ll need workers for your restaurant to handle responsibilities like operations, management, administration, and communications. Knowing how to hire employees can make or break your restaurant.

Hiring 167

Hiring Recruiting Reference Website Management 167

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Embrace the Suck

APRIL 18, 2022

Sinek also talks about a concept called The Golden Circle and if you can learn the correct way to communicate it will change the course of your restaurant in a very positive way. So, let me give you an example of how a typical restaurant communicates: “We’re a local family taco restaurant. They focus on the wrong things.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Modern Restaurant Management

OCTOBER 7, 2021

According to the 2021 State of the Restaurant Industry Mid-Year Update , more than 3 in 4 restaurant operators struggle with recruitment and retention, despite an increase in employment. Technology also helps bridge communication between restaurant management and staff. Dining room procedures. Reservation processing. Staff Management.

Technology 189

Technology Operations Food Safety Kitchen Safety 189

Modern Restaurant Management

APRIL 29, 2021

” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. .”

Fast Casual 219

Fast Casual Hiring Front of House Online Ordering 219

7 Shifts

NOVEMBER 3, 2022

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? Why is Back of House Important?

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

JUNE 8, 2020

Andrea: “ Recruiting and retaining a strong team in an industry where high turnover is a known concern.” As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Rachel: “The people!

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Apicbase

JUNE 20, 2022

They run their restaurant’s day-to-day business operations, meet with customers and vendors, and hire and train their team – to name just a few responsibilities. A franchise support team typically includes an experienced franchise consultant, lawyer, account, and training specialist. We’ll cover: What is a restaurant franchisee?

Recruiting 52

Recruiting Franchise Franchising Loyalty Program 52

Cheetah

JUNE 25, 2021

This helps restaurant operators save time scheduling, effectively manage their labor costs and streamline workforce communication. The staffing shortage is threatening to derail many restaurant reopening plans and crush the hopes of economic recovery. The problem is not just with hiring. Table of Contents. Hire less people.

Front of House 147

Front of House Back of House Guest Recovery Hiring 147

Restaurant365

APRIL 26, 2022

The hiring crunch is especially tough for back-of-house employees, such as line cooks and dishwashers, who historically have made lower wages than many front-of-house employees like servers. Finally, there is also the cost of training new employees and a period of lost productivity as they learn their responsibilities.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Restaurant365

JANUARY 7, 2020

However, just as in many other industries, mobile app innovation in communications and engagement is adapting to improve retention of this changing workforce. Start encouraging staff engagement as soon as possible with new hires by detailing training information even during the hiring process. Refine your hiring funnel.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. There are no cubicles, there is a tight-knit community, and, as anyone who has ever worked in a restaurant will tell you, there is never a dull moment. You’ll find national averages for pay below.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

Restaurant365

SEPTEMBER 7, 2021

The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. Whether you are short-staffed or not, hiring and retention should always be front of mind for your restaurant. “We We focus on retention as much, if not more than, recruiting,” added McCutcheon. It’s constant with us.”.

Hiring 78

Hiring Front of House Recruiting Back of House 78

Sling

APRIL 27, 2023

How to improve your restaurant operations management 1) Make clear plans Many things need to go right for your restaurant to open its doors each day — everything from accepting orders, prepping food, and readying the front of the house to running staff meetings and ordering supplies for the next day.

Operations 78

Operations Management Management Inventory 78

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Restaurant KPIs impacting a profitable back of house. Your back of house is full of different data sets, so it should be data driven. Want to know more about FOH data? Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

MAY 7, 2021

Employee retention and recruitment have long been a challenge in the restaurant industry. The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. Recruitment has long been a challenge in the restaurant industry. Staffing challenges existed pre-pandemic.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

The Restaurant Times

MARCH 10, 2022

Because the recruiting process consumes significant time and money, you want to ensure that it is done right the first time. This process also guarantees that all recruiting managers are on board, ensuring that no employees are hired because one manager campaigned for them. . i) Open Communication . Hire The Right Talent.

Hiring 52

Hiring Healthcare Recruiting Insurance 52

Touch Bistro

JULY 18, 2021

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. If everyone knows that the organization’s goal is to turn tables at least three times per shift, this will help all team communications and keep everyone moving in the same direction. Specify Long-Term Company Goals.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

The Restaurant Times

NOVEMBER 25, 2021

The conflict between the kitchen and the front of the house is a major source of frustration for employees across many restaurants. The solution: use staff events and communication training to promote team cohesiveness and eradicate divided thinking. Hold regular meetings with your team and encourage open communication.

Healthcare 52

Healthcare Insurance Front of House Back of House 52

The Restaurant Times

AUGUST 27, 2022

Barbacks, like bussers, play a more behind-the-scenes function at the front of the house and are critical to the bar’s profitability. . A barback interacts with clients because they are on the floor, whereas a bartender does not, enabling them to communicate critical information to security and the bartenders.

Hiring 52

Hiring Restaurant Law Recruiting Bar 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 211

Mobile Ordering Front of House Fast Casual Customer Service 211

Sling

MAY 3, 2023

If you want your front-of-house staff to treat the customers cordially and with respect, you need to treat the servers and hosts with that same cordiality and respect. We recommend communicating to potential employees how you can help further their skills. And that doesn’t just apply to the servers.

Employee Relations 78

Employee Relations Customer Experience Management Management 78

The Restaurant Times

APRIL 13, 2022

Many restaurants shut down every year primarily due to floppy management and lack of standardized processes. A well-drafted restaurant operations manual may come in handy in such situations. It can help you establish a more systematic approach to the activities carried out in your restaurant daily. What is a Restaurant Operations Manual?

Operations 52

Operations Front of House Reference Customer Service 52

EATER

MAY 20, 2020

The groups behind Safety First plan to release more front of house guidance soon. Validated extensively by infection-control specialist Sam Dooley, a 32-year veteran of the CDC, the guide simplifies competing protocols from around the industry into one authoritative text. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 107

Kitchen Safety Food Safety Food Supply Healthcare 107

Hot Schedules

MARCH 26, 2019

Plus, managers spend valuable time vetting candidates and conducting interviews — not to mention training new hires. Meanwhile, Gallup confirms that back and front-of-house replacements cost around $2,000. Meanwhile, Gallup confirms that back and front-of-house replacements cost around $2,000. The Cost of Turnover.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

EATER

MAY 14, 2020

The groups behind Safety First plan to release more front of house guidance soon. Validated extensively by infection-control specialist Sam Dooley, a 32-year veteran of the CDC, the guide simplifies competing protocols from around the industry into one authoritative text. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Restaurant365

MAY 30, 2022

After a two-year-long hiatus, the National Restaurant Association’s annual show finally reopened in Chicago’s sprawling McCormick Place. Thousands of buzzing attendees were on hand to eat, learn, and share their recent challenges and the creative ways they overcame them. . It’s All About Automation .

2022 29

2022 Front of House Recruiting Back of House 29

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 133

2020 Kitchen Safety Consumer Goods Point of Sale 133

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 138

Franchise Franchising Food Safety Kitchen Safety 138

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. New & Notable spotlights the latest news restaurateurs need to know.

Food 151

Food Tip Distribution Guest Recovery Food Safety 151