Apicbase

JULY 16, 2025

This shift from reactive spending to proactive planning is a marker of digital maturity, as Carl Orsbourn pointed out on The Food Service Growth Show. The result is friction at every level: Clunky interfaces for staff, Limited visibility for management, and Service slip-ups that undermine the guest experience. Let’s look at an example.

Hospitality

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The pandemic effectively accelerated trends in how restaurants interact with customers. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.

Technology

Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Another key factor in earning consumer trust is using the correct terminology on your menus and during service.

Training

Modern Restaurant Management

JULY 22, 2021

Let’s observe some of the established ones that emerged in the restaurant industry in the past year – and won’t fade away any time soon: Customer Habits Have Changed, Undeniably. Restaurants will have to continue providing exceptional service in terms of technology, too.

Allergens

Modern Restaurant Management

SEPTEMBER 8, 2021

Now, restaurant owners and managers can be confident in their readiness against pathogens and reassure guests and employees by committing to cleanliness and effectively communicating their approach to the public. Thus, restaurant owners must prioritize cleaning, disinfection, and infection prevention to give customers peace of mind.

Kitchen Safety

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Food Service Skills For Your Resume. Table of Contents.

Front of House

7 Shifts

NOVEMBER 12, 2020

Customer service training. Customize this overview to fit your restaurant’s onboarding timeline. For after-hours questions, tell trainees to communicate with their mentors via your restaurant's team communication tool to help staff maintain a work-life balance. Be thorough in your communication.

FOH

Modern Restaurant Management

JANUARY 3, 2024

In the year ahead, we will continue to offer our customers the true and authentic service our brand is known for, making sure they feel taken care of when visiting any of our more than 500 restaurants across the country. Moreover, in the coming year, early access to novel menu additions is set to become a sought-after offering.

2024

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. They help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs, and improve team communication.

Front of House

Modern Restaurant Management

JANUARY 7, 2020

Great service can make up for poor food, but great food cannot make up for poor service. All food service managers want employees to be trained in the following key areas: Knowledgeable about the menu and menu item specifications. Allergens–especially on new menu items or specials. Safety and Sanitation.

Allergens

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. They help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs, and improve team communication.

Front of House

Cheetah

JANUARY 20, 2022

One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Studies show that more options, even when it comes to food, makes customers less confident in their menu choices and reduces overall satisfaction. Smaller Menus Relieve Labor Shortage Stressors.

Seasonal Menu

Perfect Daily Grind

JUNE 21, 2020

Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. Data from Square reveals that 5% of coffee shop customers in the US return to that same café that very same day. But quality isn’t enough to win you customers. The market isn’t the only thing that’s changed. Credit: La Marzocco Korea.

Café

360Training

JUNE 11, 2020

Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. Cross-contamination is a common way for pathogens and other contaminants to end up on a customer’s plate. Cross-Contamination with Allergens. Allergens are proteins that cause an allergic reaction in some people.

Allergens

The Rail

AUGUST 23, 2022

Before choosing a food delivery service, catering company, restaurant to have dinner, or venue to celebrate an event, people weigh all options. Therefore, a restaurant site needs to speak with the audience in the language people communicate and think in everyday life. If you ignore this advice, you will be making a fatal mistake.

SEO

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Role-Playing Scenarios : Design chat-based scenarios where ChatGPT acts as a customer with specific needs or complaints. This will help train staff in customer service skills and problem-solving.

Training

Hot Schedules

NOVEMBER 20, 2019

Profit margins are slim, quality control becomes a concern, and app users typically don’t discern between the delivery service and the restaurant in the event of a bad experience. . Technology can connect teams and boost both communication and collaboration, but, as Hart said, a company’s true culture truly starts with leadership.

2019

Culinary Digital

DECEMBER 19, 2024

AI is everywhere, including in kitchens AI has been a hot topic, but people most often associate it with disruptions in the tech industry, or in communications and marketing. Starting in 2025, were rolling out FD Ryze AI to enable even more time savings, personalization, and satisfaction for you and your customers.

Management

Hot Schedules

MARCH 26, 2019

As you may imagine, disengaged employees deliver mediocre or negative customer experiences. And, they are empowered to go the extra mile for guests, delivering outstanding customer experiences and driving sales. Gallup reports turnover rates as high as 150% in quick-service restaurants and 103% for hourly staff in full-service brands.

Employee Relations

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations

Apicbase

JANUARY 12, 2023

Why email marketing works for food service operations. It consistently drives customer retention. To gain repeat customers, your interaction shouldn’t end once they’ve paid the bill. It opens the way to direct customer communication. Specialized email types for food service operators. Service protocols.

Email Marketing

Apicbase

JULY 26, 2024

Unless these tools can share data and communicate effectively, a bloated tech stack like this creates inefficiencies and data silos. Executive chefs and menu developers can be creative while also seeing the effects different ingredients and quantities have on food costs, profit margins, allergen occurrence and carbon footprint.

Back of House

The Restaurant Times

MARCH 10, 2023

The FOH staff greets and receives customers and relays their requests. The behavior of your staff makes the biggest difference in the quality of your restaurant’s service. Directing early customers to the bar area while they are waiting for their tables. Offering customers their checks after they are done with their meal.

Front of House

Touch Bistro

MARCH 25, 2021

Start with the one we’ve created below, then customize it to meet the needs of your business. Communicate restaurant guidelines and policies. The BOH restaurant employee training should entail: Familiarization with and/or memorization of recipes A tasting of as many items as possible to ensure consistency Allergen training.

Hiring

Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Ensuring customer health remains a top priority. Vendor representatives who go out of their way to accommodate customers will be less inclined to do so if they must constantly chase payments.

Supplies

Apicbase

MAY 8, 2024

However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?’ We also analyse customer feedback from platforms like G2 and Capterra to highlight the pros and cons users have encountered.

Inventory

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. All while cutting out meetings and phone calls which are far less productive than managing communication through your restaurant kitchen software. Tick ’n Cook is an example of a kitchen display system.

Management

Modern Restaurant Management

NOVEMBER 2, 2023

By the end of the book, readers will know how to protect themselves (and their customers). Her career has included performing services (operating partner, corporate/private trainer, health inspector, third party inspector, adjunct professor) in various sectors of the foodservice industry.

Kitchen Safety

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. He married Lorraine Pietryka on Aug. 20, 1955, and served in the U.S.

Allergens

Modern Restaurant Management

JANUARY 5, 2021

Now, it’s not enough for them that a technology simply ‘works’ – with hundreds of different platforms servicing the market – they are ready and willing to poke holes in those that lack functionality or fail to meet their heightened standards. What are all the potential journeys through the platform?

Online Ordering

360Training

JANUARY 14, 2019

Restaurants with multiple locations can use software and apps to communicate pertinent recall information in real-time and provide detailed information within the supply chain. coli O157:H7 in ground beef, salmonella in peanut butter, or food with an undeclared allergen. Establish a Plan. Examples include E. Discard Expired Items.

Food

Culinary Digital

MAY 16, 2022

Foodservice operations need to ensure that these choices stand out to customers as healthy. If an item—whether it’s a to-go sandwich or a bottle of freshly-squeezed juice—displays a label that suggests it’s healthy, then customers will feel more confident in purchasing it. But customers today need the facts.

Technology

Apicbase

OCTOBER 19, 2023

The food service industry is in the midst of digital transformation. On top of that, some software doesn’t communicate with others, leaving staff to piece together the information. Do these technologies communicate with each other? Consider a scenario where a customer places an order using a digital kiosk.

Technology

Apicbase

OCTOBER 19, 2023

The food service industry is in the midst of digital transformation. On top of that, some software doesn’t communicate with others, leaving staff to piece together the information. Do these technologies communicate with each other? Consider a scenario where a customer places an order using a digital kiosk.

Technology

Sante

APRIL 13, 2020

Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. Buyer's Edge compared case purchases of meat substitute products by its 20,000+ restaurant customers from 2018 to 2019. ” Have a plan for meat alternative cooking and communicate it to your guests. Stacey Sears.

Sustainability

The Restaurant Times

OCTOBER 13, 2021

A good restaurant loyalty program could be a customer magnet for your restaurant. When it comes to rewards programs, customers have expectations, and if those expectations are not satisfied, it can be tough to persuade them to participate in your loyalty program. Better Customer Relations . Track Rewards Points .

Loyalty Program

Modern Restaurant Management

MARCH 25, 2020

But that is no reason to stop running your restaurant in compliance with the FSMA, even during periods of limited service such as delivery and curbside pickup. Here are some sample questions: What allergens are in the restaurant? Implement procedures so that employees and customers can be kept at a safe distance from one another.

Food Safety