ChowNow

FEBRUARY 28, 2025

In this article, well show you how to consolidate your delivery apps into one system so you can end tablet chaos, improve takeout operation, and ensure customers get their food fast, hot, and, most importantly, accurate. Staff training and inconsistent efficiency. Fortunately, theres an easy solution. Order management issues.

Delivery 195

Delivery Online Ordering Customer Service POS 195

Modern Restaurant Management

JUNE 23, 2022

The hi-tech workforce has expanded into factories, warehouses, ecommerce delivery fleets, and this article’s focus: quick serve restaurants. The front of the house features POS tablets as well as tablets loaded with digital checklists that chronicle everything from opening and closing tasks to basic store hygiene functions.

Food 474

Food Food Safety Front of House Fast Casual 474

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

Food Safety 511

Food Safety Front of House Back of House Seating 511

ChowNow

JANUARY 23, 2025

In this article, youre going to learn five restaurant customer retention strategies that will not only keep your current regulars happy but will also help you grow your repeat customer base. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. Thats huge!

2025 195

2025 Loyalty Program Operations Email Marketing 195

Culinary Cues

MAY 1, 2023

There are many reasons why I am so grateful for the decades I spent in front of a range. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

Front of House 474

Front of House Back of House Food Order Small Business 474

Culinary Cues

NOVEMBER 10, 2023

Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. What if each line cook, prep cook, baker, dishwasher, server, and bartender were required to do the same as any student in school? Is there room to improve?

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. Not all kitchens are alike. Not all chefs are the same. Not all cooks step to beat of the same drum. So, how detrimental is this “bad press” and what can be done about it?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. Cooks don’t have to work at mise en place, it simply “is.”

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

ChowNow

MARCH 19, 2025

In this article, you will learn: Why takeout is a powerful tool for customer retention The biggest reason diners dont returnand how to fix it Simple strategies to turn first-time customers into regulars Lets look closer at how takeout has changed. Takeout now plays a bigger role in restaurant operations than ever before.

Loyalty Program 195

Loyalty Program Email Marketing Back of House Customer Experience 195

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 449

Front of House Back of House Seating Food Truck 449

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 418

Technology Front of House Social Media Back of House 418

Culinary Cues

JANUARY 8, 2023

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat of a cook’s rhythm. Now everything is quiet except for the clicking of tongs. The air was thick with anticipation.

Fine Dining 520

Fine Dining Back of House Front of House Food Order 520

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. When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” Well then – what will?

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

DECEMBER 5, 2023

There are films that become representative of a generation and sometimes of a life lesson – occasionally both. We remember a line or two that is always there to remind us, to give us pause, or inspire us to reconnect with something or someone. You want more! The fact of the matter is: “Wax On, Wax Off” is great advice.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

ChowNow

FEBRUARY 28, 2025

Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue. Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Culinary Cues

JANUARY 18, 2023

The rhythm between front and back of the house is seamless, tempers are in check, and the night ends with everyone sharing fist bumps and high fives. Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration.

Back of House 467

Back of House Front of House Education Café 467

Goliath Consulting

JULY 28, 2020

You can visit a step by step guide to conflict resolution in the AMA article here (4, 5), but we recommend supervisors to first create opportunities for awareness and open dialogue with their staff. This skillset will hold more significance now during the COVID-19 pandemic. Internal Conflict Resolution. Worksheets can come in handy.

Leadership 348

Leadership Employee Relations Front of House Communication 348

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. Anyway – use as you see fit.

Kitchen Safety 413

Kitchen Safety Back of House Front of House Food Safety 413

7 Shifts

DECEMBER 27, 2019

In this article you’ll learn: What’s to blame for high employee turnover in the restaurant industry What employee turnover costs the industry Several solutions for battling staff turnover What’s to blame for the restaurant industry’s high employee turnover rate? How does this revolving door affect the restaurant industry? Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. Floor plan. Motivation.

Front of House 88

Front of House Back of House FOH BOH 88

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Chefs are often nostalgic. So here is an example of a story build mostly on fact with I’m sure a touch of embellishment over the years.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

FEBRUARY 1, 2021

I am optimistic and realistic at the same time. This is the Yin and Yang of the environment where restaurants live today. This is the Yin and Yang of the environment where restaurants live today. It is because of these people that I am very bullish on the future of the restaurant business.

Small Business 445

Small Business Front of House Customer Service Communication 445

Culinary Cues

AUGUST 24, 2023

Everything has a place, and everything is in its place, is a mantra that becomes an obsession with cooks and chefs. It is the very act that allows cooks to push through the chaos of a restaurant kitchen day with military precision and awareness of looming uncertainty. Cooks seem to willingly drink the Kool-Aid”.

Back of House 419

Back of House Front of House Food Order Definition 419

Culinary Cues

APRIL 29, 2024

The industry expects that many managers will need to belittle and embarrass employees for their quality of work often resulting from the lack of training provided. There is a real dichotomy in understanding, a gap in understanding between the employer and employee and how each views the work at hand.

Front of House 317

Front of House Back of House Training Customer Service 317

Culinary Cues

DECEMBER 3, 2022

Before I can turn on the computer, Emmett has my usual breakfast in front of me: eggs over easy, bacon, home fries, and a side of salsa. , I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee.

Back of House 435

Back of House Hotels Front of House Book 435

Lavu

MAY 30, 2025

In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great dining experience. Increasing table turnover is a proven strategy to maximize revenue without expanding your restaurants capacity. However, turning tables must be done tactfully.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 341

Hotels Front of House Fine Dining Back of House 341

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created. Table of Contents.

Management 370

Management Management Document Hiring 370

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. Defining clear roles and responsibilities up front can help your team understand how they work together and avoid having any tasks fall through the cracks. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. This article will arm you with ideas for restaurant employee contests. Engaged employees are also less likely to turnover. for some of their favorites. If not, have your staff encourage them to.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 416

Technology Social Media Back of House Front of House 416

Culinary Cues

JANUARY 15, 2024

It’s January in the Northeast – a time when the demands of the kitchen and the excitement of football converge. It’s the lull after the holidays in restaurants and the beginning of the NFL playoffs. I have learned, over many years, to avoid trying to “correct” the environment and simply find a way to adapt. Okay, the football lingo has begun.

Front of House 318

Front of House Food Order Back of House Café 318

Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Lavu

MAY 23, 2025

Whether you’re a first-time entrepreneur or expanding into the deli space, this article will help you start strong. Train Your Team for Smooth Operations Whether you are staffing a full restaurant with front and back-of-house team members or running your deli with a single assistant, you need to spend time training them.

2025 78

2025 Employee Relations Tip Distribution POS 78