Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food.

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2020 Point of Sale Seasonal Menu Consumer Goods 167

Modern Restaurant Management

JANUARY 10, 2022

Here are six things you can expect to see in back-of-house tech in 2022. After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.

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Back of House 2022 BOH Front of House 208

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

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FOH BOH Food Safety Customer Service 307

Transact

DECEMBER 30, 2019

January 1, 2020, isn’t just the start of a new year; it’s the start of a new decade. This would be a great opportunity to train your team on important things that you wouldn’t normally have time for. Skills cross-training. What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ?

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2020 Kitchen Safety Food Safety Front of House 83

7 Shifts

JULY 16, 2020

Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry. The problem of restaurant task management is not a new one.

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Communication Management Management Front of House 284

Modern Restaurant Management

OCTOBER 30, 2020

Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. percent per year, then you’ve spent around 34K per year on training alone. With the median profit margin between 3-5 percent , capacity maximums , and a net industry loss estimated at around $240B by the end of 2020 , every dollar counts.

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Front of House Point of Sale Technology Back of House 197

Modern Restaurant Management

DECEMBER 27, 2023

Quick service, fast casual and bars and taverns have exceeded where they were in February 2020. restaurant industry will continue to shake off the aftereffects of the pandemic in 2024, but that doesn’t mean the challenges that remain are easily dispelled. But the leading drag on the industry are its labor woes. Here’s an overview.

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2024 Insurance Recruiting Restaurant Law 117

Modern Restaurant Management

SEPTEMBER 1, 2020

” In fact, Mastercard estimates “over 40 percent growth in contactless transactions globally in the first quarter of 2020." Make Staff Training a Priority. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff.

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Hospitality Ordering Front of House Customer Experience 230

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. In an increasingly digital world, one mistake can be costly. In an increasingly digital world, one mistake can be costly. They also consume energy and chemical. A Window into Warewashing.

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Kitchen Safety Front of House Food Safety Equipment 203

Modern Restaurant Management

MARCH 10, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Why would I need a platform? Kitchen Automation.

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Management Management BOH Front of House 189

7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? If you weren’t thinking that much about online ordering before, you definitely are now.

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Online Ordering Ordering Customer Service Food Order 341

Modern Restaurant Management

JUNE 15, 2020

restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. In fact, U.S. Cleaning the Right Way.

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FOH BOH Food Safety Front of House 179

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts. Every minute!

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Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

JUNE 26, 2020

Many restaurants are looking at their 2020 budget and wondering – what now? It is time to adjust your 2020 budget, evaluate labor and food costs, update bank reconciliations and take an overall holistic look at your business model and strategy. You also want to avoid the expense that comes with training new employees.

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Bar Front of House Back of House 2020 180

Hot Schedules

FEBRUARY 23, 2022

Going this route also frees up management from HR administration to complete more front-of-house tasks. Offer Training and Continuing Ed. Traditionally, professional training has been seen as a route to losing talent, but lack of upward mobility in many service jobs greatly contributes to The Great Reshuffle. Konference.

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Employee Relations Front of House Waste Hotels 147

Restaurant365

NOVEMBER 26, 2019

Check out our list of the top 16 features of restaurant management software that are must-haves in 2020. Picture this: you’ve added a new restaurant management system to optimize labor costs, but because it is so complex, you’ve multiplied your training costs by ten-fold. Cloud-based management. Reports leveraging big data.

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2020 Management Management Mobile Ordering 117

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

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Fine Dining Employee Relations Front of House Small Business 435

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We kicked off the project by listening to the client’s programmatic needs.

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Design Fine Dining Seasonal Menu Front of House 167

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)?

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Open for Business

MARCH 1, 2023

Labor supply and demand were roughly matched from 2000 through early 2020, according to U.S. But restaurant closures and worker layoffs in March 2020 shifted this dynamic. As lockdowns eased in May and June of 2020, more than 3.5 Others got job training or education and started new careers in fields like teaching or logistics.

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2023 Insurance Front of House Hiring 78

Cheetah

JUNE 14, 2021

Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. By May 2020, the industry shed 5.9 A lack of workforce could easily derail many restaurants’ reopening plans, particularly small and independent establishments. million jobs.

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BOH Back of House Front of House Restaurant Law 148

Embrace the Suck

APRIL 18, 2022

We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%).

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Social Media Recruiting Online Ordering Point of Sale 221

Modern Restaurant Management

MARCH 25, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Why would I need a platform? Kitchen Automation.

Management 88

Management Management BOH Front of House 88

Modern Restaurant Management

JANUARY 29, 2020

As we head into 2020 and digital ordering continues to boom, the restaurant segment is in for some major changes, particularly when it comes to delivery. For example, delivery workers are often at the front of the house hovering, which employees and customers may find frustrating.

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Delivery Front of House Fast Casual Customer Service 184

Black Box Intelligence

AUGUST 9, 2021

According to Black Box Workforce Intelligence data, half of hourly front-of-house workers left within 90 days in 2018, compared to 43% in 2017. The numbers are similar for hourly back-of-house staff. Lack of training and development opportunities. Without opportunities for training and development, they jump ship. .

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Webinar Front of House Guest Recovery Back of House 98

7 Shifts

FEBRUARY 28, 2020

Then I moved to the front of the house, went to bartending school, trained as a server, and bussed for a couple of weeks. Then I moved to the front of the house, went to bartending school, trained as a server, and bussed for a couple of weeks. So they decided to open their own restaurant hangout spot.

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Restaurant Law Sports Events Front of House 259

A Wine Story

SEPTEMBER 21, 2020

Wine Business Trends 2020 - Wine Business Monthly. Are you curious about wine business trends 2020? Wine Business Monthly Wine Industry Technology and Financial Webinar In mid-September 2020, Wine Business Monthly held a two-day conference focusing on technology and finances in the US Wine Sector. Sweet Moscato in Piedmont.

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Webinar Website Management Online Ordering Customer Experience 204

EATER

JUNE 9, 2021

It’s not mandatory — “This isn’t Office Space , you’re not required to wear flair,” Bililies says — but he says the staff has been really excited about the pins, with front-of-house workers adding it to their aprons and back-of-house workers adding it to their hats. “I

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Front of House Merchandise Back of House Point of Sale 109

Modern Restaurant Management

DECEMBER 28, 2020

We celebrate this as it benefits us all when brands focus on sustainability. We also see this gaining traction with consumers similar to how calorie labeling became a major source of information for our personal health. Carbon emissions labeling helps inform our impact on planetary health. Lavu CEO Saleem S.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Open for Business

MARCH 1, 2023

The average hourly rate for US restaurant workers increased by 20% between 2020 and 2022 , rising from $16.65 The average hourly rate for US restaurant workers increased by 20% between 2020 and 2022 , rising from $16.65 Rising wages reflect this pressure. Minimum wage increases have been happening around the country.

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2023 Restaurant Law Front of House Cash Management 78

Planet Grape

JANUARY 9, 2020

blog | January 9, 2020 – 2:08pm | By Catherine Fallis. If this is your house style, or you are looking for some nice, smaller production selections, here are the top ten picks from Planet Grape Wine Review. Chefs look to the season for inspiration as do sommeliers. All prices are standard retail. Lux Wines, Hayward, CA.

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7 Shifts

JULY 12, 2023

March 16th, 2020, we were in the pandemic, kind of rested a little bit, and then we decided to open up Poppy & Seed in 2021." You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I

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Front of House Back of House Take-out Book 370

The Restaurant Times

JUNE 26, 2021

Uncertainty in the restaurant industry increased after being hit by the first wave of COVID-19 in 2020. Hiring an apt number of people for the back-of-the-house and front-of-the-house operations is critical to optimize the restaurant’s labour cost. . managing each step efficiently can be challenging.

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Kitchen Safety Food Safety Back of House Front of House 84

Future Food

JANUARY 30, 2020

Customer Service at Mcdonalds (Image via Bustle). Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” That’s just something which, happily, comes with the territory.

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Technology Front of House Customer Service Back of House 107

Restaurant365

DECEMBER 6, 2021

While the Association provided sound solutions to the White House that would have a positive long-term impact if implemented, most operators are simply not in a financial situation in which they can wait for the supply chain issues to be sorted out at a national level. This article was published in QSR Magazine. Menu prices have risen 4.7

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Supplies Food Supply Waste Inventory 78

Restaurant365

MARCH 3, 2020

Grouping positions that vary between hourly and salary pay, like front-of-house staff (servers, hosts, and bartenders), back of house kitchen staff (cooks, dishwashers), and management staff, can help you track labor cost on a more granular level. Labor is one of the biggest expenses for a restaurant.

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Point of Sale Front of House Fine Dining Back of House 99

EATER

MARCH 2, 2022

Alex Staniloff/Eater NY. Breaking down the food, labor, and fixed costs of Dame’s popular fish and chips We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I I could make this dish at home for $5,” goes the refrain. diners were also more frequent. Fryer oil: $1.50 Maldon salt: $0.01

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Front of House Seating Small Business Seasonal Menu 98