Ken Burgin

FEBRUARY 13, 2024

If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up! What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Open for Business

MARCH 1, 2023

Office setting, front of house, or back of house? Front of House People interviewing for front-of-house roles know they will be representing the restaurant and iterating with guests. Getting dressed is certainly an important part of the process, but it’s only one part of the preparations.

Front of House 78

Front of House Back of House Uniforms Casual 78

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. Maybe it’s me but I have seen a growing number of restaurants (certainly not the majority at this point) who are simply not trying that hard anymore.

Front of House 328

Front of House Coaching Uniforms Back of House 328

Culinary Cues

MARCH 26, 2022

You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right? Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. The commitment has become a habit that I don’t intend to break. The commitment has become a habit that I don’t intend to break.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Next Restaurants

OCTOBER 4, 2022

If you’d rather go for uniforms or a specific dress code, it doesn’t mean you can’t let your employees express themselves in small ways. Consider allowing them to incorporate certain colors or patterns, wear more “casual” clothes on certain days, or customize their own uniforms to fit their personalities.

Uniforms 183

Uniforms Front of House Customer Service Design 183

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary. But when this occurrence takes place with a team, the results can be magical. It is beautiful to watch and energizing to experience.

Café 345

Café Front of House Point of Sale Back of House 345

Culinary Cues

SEPTEMBER 15, 2022

Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. I wonder why this is the case. Plain and simple. What are they thinking?

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

MAY 26, 2020

OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding?

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 7, 2020

What is the key to success in the restaurant industry? While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. The people you hire to run your restaurant can make or break the business. Why Care About Employee Engagement? First things first: what is it?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

NOVEMBER 17, 2021

You should take physical inventory on everything from edible ingredients and cleaning supplies to dinnerware, uniforms, and tabletop items - anything you need to order more of. Kitchen items should be counted separately from the front-of-house and bar inventory. avocados in the stock room. Table of Contents. Inventory Basics.

Inventory 370

Inventory Management Management Point of Sale 370

Apicbase

APRIL 5, 2024

By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. What Back-of-House Processes Can Restaurants Automate? What Back-of-House Processes Can Restaurants Automate?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Ken Burgin

MARCH 1, 2020

Front of House: Have hand sanitiser available for customers at the entrance. Spotlessly clean uniforms – how are those aprons and chef jackets looking? It’s also time to take urgent management action to protect your profitability. You can stand out from the crowd by being spotlessly CLEAN and HYGIENIC. Add sanitiser.

Front of House 155

Front of House Back of House Uniforms Customer Service 155

Modern Restaurant Management

MAY 8, 2020

Faced with the stark reality of closed dining areas, people working from home, and home-cooked meals, COVID-19 will force a radical rethinking of Quick Service Restaurant (QSR) marketing. It’s no longer about smack downs over who has the best coffee, the world class burger or the most delicious fried chicken sandwich.

Marketing 177

Marketing Franchise Franchising Social Media 177

Sante

MAY 11, 2020

Regardless of whether you work in the front or back of the house, you are certain to be on your feet for long hours. Most Common Types of Injuries in the Restaurant Industry. The list of common work-related injuries will vary depending on what part of the restaurant you are discussing. Causes of Joint Pain. Slips, Trips, and Falls.

Employee Relations 130

Employee Relations Front of House Back of House Kitchen Safety 130

Mad Mobile

FEBRUARY 5, 2024

The uniforms. Facilitate easy payments: Servers and front staff can securely accept credit cards right at the table without the hassle of traditional terminals or clunky mobile units. Transitioning to a new system is never easy, but with tablets designed with the needs restaurant users front-and-center, training is a breeze.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

The Restaurant Times

FEBRUARY 25, 2023

Long shifts can be painful for your feet, whether you’re running back to and from the tables to your restaurant POS system or spending the entire day standing in the back of the house. Additionally, they are simple to clean due to their uniform, sleek shape, which is always advantageous when working in a restaurant.

Uniforms 52

Uniforms Back of House Front of House 2007 52

360Training

DECEMBER 23, 2019

Going to the front of the house. When you show up for your shift, wear clean clothing, not the same uniform from the day before. If your uniform or clothing gets heavily soiled or is in contact with raw meat , your employer should provide you with a replacement uniform. Hand Washing. Handling raw food.

Food 68

Food Uniforms Transportation Front of House 68

7 Shifts

SEPTEMBER 9, 2019

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With labor laws on age, wage, overtime, and time off–many of which vary between New York State and New York City–it’s easy to overlook a law or two.

Restaurant Law 283

Restaurant Law Cash Management Article Uniforms 283

Apicbase

NOVEMBER 16, 2023

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. The icing on the cake was Deliveroo’s Best Dessert Restaurant Award.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. The icing on the cake was Deliveroo’s Best Dessert Restaurant Award.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. The labor shortage has brought with it a sense of reckoning. It takes a lot of guts to fight for change.

BOH 148

BOH Back of House Front of House Restaurant Law 148

EATER

FEBRUARY 22, 2023

Pablo Espinosa Gutiérrez Before there was Flamin’ Hot everything, there was the chuchería, or candy stand, the champion of every Mexican mall I was at a market in the Mexican city of Toluca when I saw it — a gleaming pyramid of dark green, meaty calabaza en tacha (candied pumpkin) dripping with syrup. Here in the U.S.,

Front of House 98

Front of House Food Truck Consumer Goods 2002 98

Goliath Consulting

FEBRUARY 9, 2020

According to an Online Ordering Platform company, Orders2me, one advantage of updating your POS so that it covers online services is that it handles the problem of chain restaurants having issues with poorly integrated and non-uniform POS systems across restaurants. Technology. Space and Staff. According a Olo’s “Want to Scale Delivery?”

Front of House 74

Front of House Online Ordering Delivery POS 74

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Controlling the pour at the front of the house is one of the greatest pitfalls of bars. You will need a brand name, tagline and a clear message.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Controlling the pour at the front of the house is one of the greatest pitfalls of bars. You will need a brand name, tagline and a clear message.

Bar 60

Bar Management Management Front of House 60

Apicbase

MAY 12, 2023

They need to maintain consistency, provide excellent customer experience and optimise performance across a growing number of locations. Meanwhile, the market is changing at lightning speed. Some business leaders navigate those challenges noticeably better than others. What are they doing differently? It’s called operation excellence.

Operations 52

Operations Back of House Sustainability Front of House 52

Modern Restaurant Management

FEBRUARY 4, 2020

This edition of MRM News Bites features Boston Market, Danu Partners, P.F. Chang’s, Wing Squad, Yumpingo, Restaurant Revolution Technologies, Waitbusters, Dairy Queen, Fish City Grill, The National Restaurant Association and the National Restaurant Association Educational Foundation and Keilhauer. New CEO at Boston Market. The plan is here.

Online Ordering 122

Online Ordering Hospitality Leadership Design 122

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

EATER

DECEMBER 7, 2023

Aunties would unveil a tray of gulab jamun and start to circulate the house, or the servers at whatever restaurant was hosting would plop a bowl on the table in front of us. Asian Americans have claimed the phrase “not too sweet” as a defiant shorthand and a cheeky rallying cry. But is that maxim really true?

Influencer 145

Influencer Front of House Consumer Goods 2020 145

Modern Restaurant Management

OCTOBER 23, 2019

In this edition of MRM News Bites, we feature The Local Culinary, Ordermark and DoorDash, Lavu and Omnivore, Revel and 7shifts, Tocaya Organica and Postmates, bd’s Mongolian Grill and Lightspeed POS. Local Culinary Expanding. Led by Alp Franko, The Local Culinary also expanded from eight to 20 concepts, based on popularity and demand.

Point of Sale 77

Point of Sale Customer Experience Customer Service Front of House 77

Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Touch Bistro

MARCH 25, 2021

Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures. Let’s get started! What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sustainability Beyond the Plate

DECEMBER 6, 2016

With the rise of exhibition and front-of-house cooking, solid fuel appliances are gaining a foothold in commercial kitchens, most notably in establishments like pizzerias and BBQ restaurants. These appliances are fueled by highly combustible material such as charcoal, briquettes, mesquite, or hardwood.

Equipment 40

Equipment Front of House Uniforms Reference 40

Restaurant365

JULY 17, 2020

Most multi-unit restaurant groups run each of their locations as a separate legal entity. Each entity and store has its own P&Ls and balance sheets. If all entities are held under a holding company, the GAAP financial statements can be consolidated to see the true picture of the overall business. Intercompany debt.

Point of Sale 78

Point of Sale Consumer Goods POS Front of House 78