Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

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Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

AUGUST 22, 2024

Then it’s a matter of leveraging their strengths, including unique menu offerings, fresh and high-quality ingredients, community engagement, and a full dining experience. "Guests want to know what items are included in each dish, where the products come from, and other information like allergens. . "Guests

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Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

SEPTEMBER 9, 2024

Additionally, many robots lack the versatility required to handle a wide range of cuisines and cooking processes, posing a challenge for operators needing adaptable solutions for diverse menu offerings. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs? It also self-cleans, helping ensure food safety.

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Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. When the pandemic hit, many restaurants focused on expenses.

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Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Table of Contents. Skills for Your Resume.

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Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

JANUARY 3, 2024

Moreover, in the coming year, early access to novel menu additions is set to become a sought-after offering. Restaurants will entice their customers with the privilege of being among the first to savor new menu items, creating a sense of exclusivity and fostering anticipation.

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2024 Loyalty Program Customer Experience Customer Service 332

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. ChowNow has recently launched our Preferred Partner Program—a handpicked group of industry leaders to help take your restaurant to the next level.

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Front of House Back of House Online Ordering Certification 195

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. ChowNow has recently launched our Preferred Partner Program—a handpicked group of industry leaders to help take your restaurant to the next level.

Front of House 195

Front of House Back of House Online Ordering Certification 195

7 Shifts

NOVEMBER 12, 2020

What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team. It usually involves an orientation, paperwork collection, and training. Then, explain how you display these values at work.

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FOH Food Safety BOH Customer Service 307

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

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Front of House FOH Back of House Online Ordering 52

Perfect Daily Grind

JUNE 21, 2020

Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. The market isn’t the only thing that’s changed. The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. The Average Coffee Shop Consumer. Let’s take a look at what today’s coffee shop consumer cares about. “The

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Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Here are a few examples of how expanding back of the house technology can help deliver on patrons’ increasing expectations: Delivering dining insights.

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Technology Dietary Restrictions Back of House Front of House 78

Hot Schedules

NOVEMBER 26, 2019

It keeps them from interacting with their teams, spending time in the front of house with guests, and getting their work done efficiently. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests.

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Cash Management Allergens Back of House Front of House 78

Ken Burgin

JUNE 6, 2023

What are 10 ways they can use it to develop training material and activities to train restaurant FRONT OF HOUSE S TAFF? Questions could range from ingredients of dishes to potential allergens. I love using ChatGPT to develop training activities and materials for restaurant and cafe employees.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

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.

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Operations Back of House Front of House Allergens 52

Apicbase

JULY 26, 2024

This article explores the primary problems faced by multi-site restaurants and how the right technology can solve them, focusing on the best tech solutions for back-of-house (BOH) operations. Here’s how to stay in control of the back of house. Running a multi-unit restaurant business is a complex operational challenge.

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Back of House Allergens Front of House Food Supply 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. What Back-of-House Processes Can Restaurants Automate? Menu engineering Enhance profits with menu engineering software.

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Back of House Front of House BOH Point of Sale 52

Apicbase

MARCH 28, 2024

It can be calculated for each menu item or as an average for the whole business. The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. A slight improvement in your net profit makes a huge difference.

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Food Truck Front of House Allergens Inventory 52

Hot Schedules

MARCH 26, 2019

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. In an industry notorious for its turnover, crafting the right culture can attract top talent. Disengaged vs. Engaged Employees.

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Employee Relations Front of House Allergens Back of House 60

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

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Point of Sale POS Management Management 52

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback. Review U.S.

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Hiring Employee Relations FOH BOH 52

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins. It runs in the cloud, so these functions are available wherever you are on any device.

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Inventory Food Supply Back of House Kitchen Safety 52

Black Box Intelligence

DECEMBER 10, 2021

QR codes for menus are everywhere, and they’re likely here to stay. A contactless menu experience benefits customers and restaurant operators. It’s more sanitary than handling a paper-based menu, reduces printing costs and saves employees’ time cleaning between table turns. Get weekly updates. Restaurant robots.

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Technology Online Ordering Employee Relations Kitchen Safety 52

The Restaurant Times

AUGUST 30, 2022

Besides, it lets you run reports in real-time so that you know whether an item is doing well or should it be removed from the menu. Besides, it lets you run reports in real-time so that you know whether an item is doing well or should it be removed from the menu. One such new-age technology is the restaurant point of sale (POS) system.

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Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 Here are the key considerations to look out for when making your decision.

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Management Management Point of Sale Kitchen Safety 52

Apicbase

AUGUST 19, 2022

Every article about technology for the hospitality industry seems to start with a similar statement. It goes something like: ‘advanced software rapidly pushes hotels in a revolutionary new direction’, followed by long lists of solutions with headings such as: ‘Best systems for the hospitality industry [implement today!].’. We disagree.

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Hotels Technology Hospitality Back of House 52

The Restaurant Times

OCTOBER 29, 2020

“Smart operators have reduced the menu, making it much more focused, and reduced the complexity wherever possible,” says Raymond. . “Smart operators have reduced the menu, making it much more focused, and reduced the complexity wherever possible,” says Raymond. . Overcoming the pandemic-induced challenges .

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Kitchen Safety Operations Guest Recovery Food Safety 40

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. The film reveals a concerning statistic from a 2013 study by the Office of U.S.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

Restaurant Clicks

DECEMBER 19, 2021

ViA VECCHiA Blue Spoon Little Tap House East Ender Katahdin Restaurant The Front Room. I recommend ordering their House Smoked Turkey Panini, Poutine, Cider-Poached Beets, or Beef Stew. Central Provisions has an ever-changing menu, so it would be wise to try everything before switching out menu items.

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Front of House Online Ordering Seasonal Menu Back of House 147

Apicbase

MARCH 16, 2025

Guests showed up at set times, ate what was on the menu, and went back to work. A healthy salad, tucked away into the menu, wont do. For years, workplace catering followed a simple formula. That world is gone. Expectations have shifted. Employees want flexibility, choice, and an experience that fits their workday. Choice is huge.

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Catering Dietary Restrictions Back of House Front of House 52

Clover - Restaurants

MAY 3, 2024

In this guide, learn about properly cleaning the restaurant and items such as silverware, as well as how to help prevent cross contamination and other risks in the back of house. An estimated 3,000 people in the U.S. die each year due to foodborne illness. When people see dirt or grease at a restaurant, 82% say they lose their appetite.

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Kitchen Safety Food Safety Food Food Supply 52