How Technology Can Revolutionize Your Back-of-House 

Transact

With rising food and labor costs—in addition to increased supply chain accountability and safety standards that can devastate a brand’s image if violated—restaurants and foodservice companies simply cannot continue to risk the costs of inefficiencies and inaccuracies of the current system.

Back to the Future: a Revolution in Back-of-House Technology

Transact

A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. . Back-of-house pressures are precisely the problems that automation was designed to address.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

Good Business: How The Salad House is Making a Difference During the Pandemic

Modern Restaurant Management

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back.

7 Kitchen Management Tips to Guarantee Back of House Serenity

7 Shifts

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. All of them focus on the employee, their well-being, and their job satisfaction.

Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?

Sling

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)? Even the diversity of your workforce is an FOH variable. Bar-back.

How to Start a Restaurant: 6 Places to Hire Your Back of House

Cheetah

Reading Time: 3 minutes One of the main challenges for restaurant owners figuring out how to start a restaurant is hiring the right people. Restaurant owners are faced with the constant battle of finding employees with the skills, experience, and culture-fit to work in their establishment.

Round Up of New Spirits

iSant

Editor's note : With Tales of the Cocktail 2020 being cancelled due to COVID-19, we thought we'd revisit Tales of the Cocktail 2016 and take another look at these thriving spirits brands. “We like the spirit of the artist and work directly with packagers and the marketers.

Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update

Modern Restaurant Management

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Maintaining a distinct separation between front-of-house and back-of-house.

8 Multifamily Housing Trends in 2020 (Pre & Post-COVID)

2ndKitchen

In the last decade, the multifamily market has experienced hyper-growth in the number of overall renters, average cost of rent for residents, and new building projects. But 2020 is a rare year that historians will most definitely look back upon.

Just Cook From the Back of the Box 

EATER

Back-of-the-box recipes were once the stuff of family lore, and they can still be a source of inspiration now Not too long ago, I stood helpless in the doorway to my pantry, staring at my dwindling stores. The recipes on pantry food packages aren’t half bad.

Third-party or in-house food delivery: pros and cons

Deliverect

In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway. In-house delivery pros and cons.

How Ani Ramen Gave Back During COVD-19 (#BeAwesomeFeedSomebody)

7 Shifts

Ani Ramen is a boutique ramen house with five locations in New Jersey. Ani Ramen strives to be part of the family community by offering a place to share high-quality meals and experiences with ramen. We take care of people. It’s the best of both worlds.

Five Sure-Fire Ways to Anger the Health Inspector

Transact

When they walk around your kitchen, clipboard in hand, they will freely hand out points for things you normally overlook – which is kind of the point. Especially if: You Do a Poor Job of Cleaning. He’ll serve you a plate full of points with a side order of scolding.

How QSRs Can Leverage Mobile to Win Back Customers

Modern Restaurant Management

They have focused on mobile, the device near and dear to all of us. Mobile devices have gone from being the second screen to now the main screen in the house. And around 90 percent of all time spent using a smartphone is devoted to apps. Predicting the Future of QSR App Usage.

Avoid Health Infractions and Improve Your Restaurant Letter Grade With BOHA!

Transact

The Health Department’s decade-old practice of Restaurant Letter Grades isn’t what it seems. The appearance of a Health Inspector in your restaurant can be a frightening thing. a detailed log is kept that reports the temperature of the units back to staff.

Keep Diners Coming Back with These 4 Unbeatable Tips

Cheetah

So while getting new people in is important, you should also focus on making them want to come back. Here are four effective ways to building long-term relationships with your regulars. Scan the various review sites for mentions of your restaurant and reply when possible.

Keep Diners Coming Back with These 4 Unbeatable Tips

Cheetah

So while getting new people in is important, you should also focus on making them want to come back. Here are four effective ways to building long-term relationships with your regulars. Scan the various review sites for mentions of your restaurant and reply when possible.

MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Baton Rouge’s very own Walk-On’s , is looking for more ways to give back. None of that helped us.

Mobile Apps Extend the Foodservice Back-Office to the Team and Beyond

Crunchtime

Restaurant operators and c-stores offering foodservice have made great strides in the past few years to leverage individual technology solutions that power the back-of-house.

Back of House Habits That Will Horrify Your Guests

Transact

Horror movies, haunted houses, and Halloween events are the perfect venues for this. . In fact, 41% of consumers consider restaurants to be unreliable when it comes to food safety. . Toss all of the food that leaves your kitchen, even the food that has been returned by the customer. .

Back to the Future: Why New Mover Direct Mail Still Outperforms Digital/Social/Email Marketing

Modern Restaurant Management

That doesn’t mean, of course, that you need to use it to get the word out about your restaurant. With mailboxes looking emptier by the day, an especially appetizing piece of direct mail can sometimes be the resident’s main course.

How Your Pizzeria Can Fight Back Against Unfair Online Ordering Fees

ChowNow

Thanks to its universal appeal and easily portable nature, pizza has been a beloved staple of restaurant takeout for decades. It’s not surprising that in the age of online ordering, pizzerias are uniquely poised to profit. That, though, might cost 30% of each order instead.

A Taste Of The Douro With Quinta Do Crasto

iSant

Teaser: Exploring a few wines in the Douro wine region of Portugal. Quinta do Crasto is a fourth-generation, family-run business that has been in the family of Leonor and Jorge Roquette for more than 100 years. It is also one of the oldest winemaking estates in the Douro region.

Making Customers Happy, One Eatery at a Time

iSant

The owners of Valley staples The Woodman and Jalapeño Pete’s really know how to make people happy. Their generous “Happy Hours” seem to keep customers coming back. Berkshire House is officially open. Berkshire House is located at 143 N.

“This competition has been an incredible step-up for us”: on brewery point of sale and house yeast

Izettle

Fun, inventive and bold: that’s how Johnny, Steven and Adele of Vault City describe their approach to brewing. At their Edinburgh-based kitchen, this tiny team of three pair big flavours with ‘mad’ colours (their words, not ours) to push the envelope on what can be classed as beer.

Future of Food Delivery

Goliath Consulting

The topic of switching to self, or in-house delivery has been a widely-debated issue among independents these past couple of years, and it will most definitely be a hot topic as restaurants begin to open their doors again. Self/ In-House Delivery.

HotSchedules Employees to Give Back During Global Charity Day Oct. 10

Hot Schedules

HotSchedules Employees to Give Back During Global Charity Day Oct. Employees across the company’s Austin, Atlanta, Denver, and Sydney offices will take the day to volunteer at a number of local charities. Luckily, there are ways to defeat this back office villain.

How the Restaurant Industry Can Begin Planning for the Future

Modern Restaurant Management

In March, social distancing due to the COVID-19 pandemic came into effect and restaurants en masse were forced to close in order to stop the spread of the virus. For starters, we are modeling a smaller restaurant with less front and back of the house staff.

“This competition has been an incredible step-up for us”: on brewery point of sale and house yeast, we grab 5 minutes with Raise The Bar winners Vault City

Izettle

Fun, inventive and bold: that’s how Johnny, Steven and Adele of Vault City describe their approach to brewing. At their Edinburgh-based kitchen, this tiny team of three pair big flavours with ‘mad’ colours (their words, not ours) to push the envelope on what can be classed as beer.

OUR DAILY BREATH: HEY AMERICA – THIS IS WHY RESTAURANTS ARE IMPORTANT

Culinary Cues

Let’s take a look: [] RESTAURANTS ARE ESSENTIAL TO THE GROWTH OF SMALL TOWN AMERICA. From the days of prohibition to the opening of America through the Eisenhower initiative to build the highway infrastructure of the U.S. Nearly 70% of all restaurants in the U.S.

This week in restaurant news: PPP changes, summer vacations, are bathroom attendants back?

OpenTable

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. House Votes to Ease Restrictions on Coronavirus Small Business Loans – CNBC.

Upcoming Restaurant Tech Trends of the Post-COVID-19 World

Goliath Consulting

With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

Despite the timing for reopening being uncertain, one thing is clear: restaurants need to be prepared for a new standard of cleanliness. So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness?

Pros and Cons of a Cashless Restaurant Business

Modern Restaurant Management

” With the rise of mobile payment and cashless options, this infamous question may soon be a thing of the past in the foodservice industry and beyond. households don’t have a bank account , while 22 percent of Americans don’t have a credit card.

How Ani Ramen Gave Back During COVID-19 (#BeAwesomeFeedSomebody)

7 Shifts

Ani Ramen is a boutique ramen house with five locations in New Jersey. Ani Ramen strives to be part of the family community by offering a place to share high-quality meals and experiences with ramen. We take care of people. It’s the best of both worlds.

The Importance of Flexibility in Restaurant Hiring

Modern Restaurant Management

With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. What are the best practices employers can put in place to welcome back apprehensive restaurant employees?

Hiring 117

Kabob House Slashes Prime Costs from 72% to 61% with Restaurant365

Restaurant365

Kabob House was established in 2009 with a modest 600-square-foot restaurant in Yakima, Washington, and a commitment to offering delicious and health-conscious Mediterranean cuisine at a reasonable price. Soon, the solution was up and running at Kabob House. Background.

OUR DAILY BREATH: HOW CHEFS ADAPT TO A SHUT DOWN A touch of levity (or is it) when we need it

Culinary Cues

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone. Each of us deals, or tries to deal, with this situation in our own unique way.

A Taste Of The Douro With Quinta Do Crasto

The Wine Knitter

My last story was a virtual tour of the DÃO wine region in Portugal. Since it is so close to the Douro region, I thought it might be fun to “virtually” stop by Quinta do Crasto winery and taste a few of their wines. It is one of the most picturesque parts of the Douro.

Waffle House Claims to Be About ‘People.’ Its Own People Say Otherwise.

EATER

The idea of “family” is key to the restaurant chain’s image. Jamie* was less than a month into their new job at a Waffle House in Florence, South Carolina, when they were called in to work during Hurricane Matthew in 2016. I’ve taken a drastic loss since all of this started,” she said.

The Future of Ghost Kitchens

KaTom

The landscape of the restaurant industry is constantly changing, but increased customer demand for delivery has ushered in operational changes and new business models. The availability of food delivery has grown to meet customers’ search for convenience and become an expected service, whether it is provided by employees on staff or outsourced to third-party companies (often at a hefty fee). Having a dedicated parking lot may also enable you to pursue other avenues of profit.

How the Tech Industry is Shaping the Future of Dining

Lavu

There’s a reason there are millions of food photos on Instagram and just a few thousand of point of sale systems (POS). Think of them as the real-life version of those house robots from ’80s movies. They are also built for ease of use across devices.

Chew The Fat Live – Irish Food On The Stand | Series 3, Episode 13

Gastro Gays

Chew The Fat is back!