Expert insights. Personalized for you.
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. MORE
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Rise of the Restaurant Concierge. MORE
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. You should already be aware of the food temperature danger zone and the risks in letting food reach those temperatures. And leave plenty of room in your schedule to get that thing fixed. MORE
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Restaurants cannot wait that long, no way, no how – this is the end of the world, as we know it. At least the real bad news is out of the way. MORE
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. MORE
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. MORE
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. MORE
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. MORE
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. Who was taking care of back of house?” MORE
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. Improvements in back-of-house technology can help restaurants be more cost-conscious while remaining competitive. Restaurant Solutions back of house boha Digital MORE
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. MORE
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. MORE
To survive in the midst of fierce competition, the UAE restaurants need to increase customer engagement and win their trust back by adopting new and innovative marketing techniques. . As per Marketingdive, 64% of people make a purchase after watching marketing videos on Facebook. MORE
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. MORE
There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Finding that perfect person for the job is one of the more important tasks of the chef in a property. to a full house by 7:15. MORE
Back (Office) to the Future: The 4 Trends IT Leaders Need to Know. I f reinvention is defined as the process through which something is changed to the point it becomes entirely new, then the restaurant back office is getting reinvented big time. MORE
There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. It’s clear customers want the option of an app and the convenience it provides. MORE
Is Your Back Office Sinking Productivity? B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Everyone feels taken care of when the manager swings by to check in with staff or interact with customers. MORE
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. It is these endearing stories that help to establish the longevity and resiliency of a restaurant. “I MORE
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. MORE
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. MORE
Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022. MORE
Hospitality operators can ensure they and their teams are ready to ‘Bounce Back Better’ in 2021, with the support of a new partnership designed to keep staff focused on delivering great front-of-house service. MORE
We have lots of time on our hands. Cooking is an adventure – now you have the time. [] MAKE ALL OF YOUR MEALS SPECIAL. Take the time to enjoy every aspect of a meal. You need to stay apprised of what is going on, but give yourself a break. MORE
To discuss this topic in more detail join “Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. MORE
Mattenga’s Pizzeria is the real love child of husband and wife duo, Matthew and Hengam Stanfield. Feeling inspired (like many restaurateurs do) by their love of hosting dinner parties and making fresh pizza, they decided to go into the pizzeria business in their hometown of San Antonio, Texas. MORE
In the meat department, the only item in a cooler normally filled with chicken breasts was a sign indicating they were temporarily out of stock “due to recent surges in COVID-19 cases and the resulting labor shortages.”. Alex Wong/Getty Images. MORE
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. MORE
In the current climate, data is one of the strongest tools a restaurateur has in their arsenal. Data is integral for getting a rounded view of your business and making the right strategic decisions. MORE
The revolution of automated foodservice operations has rapidly increased over the last year. Host Paul Barron , along with his panelist; Vipin Jain — CEO & Co-Founder of Blendid , Randall Wilkinson — CEO of Wilkinson Baking Company , and Andy Lin — CEO & Founder of Yo-Kai Express. MORE
The kitchen is the heart of any restaurant, which means you can’t run a successful venue without adequate kitchen staffing. The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. MORE
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. MORE
How To Improve Restaurant Service and Win Back Customers . Customers rely on restaurants for good service and great guest experience, which includes tasty food and the type of service attached to it. The goal of training employees and other house staff is to make the customers happy. MORE
While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment. MORE
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. With allegedly 70% of all orders being off-premise by 2020*, restaurants should dig into what their options are when it comes to off-premise dining, in particular delivery. In-house delivery pros and cons. MORE
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. MORE
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. MORE
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. MORE
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. What’s more, restaurant kitchens often call up images of long hours, punishing work conditions, and a hostile work culture. While part of this is informed by sensationalized depictions in pop culture, (Chef Gordon Ramsay, anyone?) MORE
Caracas Arepa Bar’s house salsa | Caracas Arepa Bar [Official]. Such is the case with Caracas Arepa Bar’s spicy, sweet, and tangy house sauce — or, as Caracas co-owner Maribel Araujo calls it, “salsa Caracas.”. A major part of my New York City history was no more. MORE
We can easily apply Dickens profound human summary to the state of the restaurant industry today. Without a doubt, many would paint a bleak picture of troubled times for the restaurant segment. Yep, it certainly seems like the worst of times even in the face of business optimism. MORE
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. Don’t Be Afraid to Get Personal A rule of thumb for creating a welcoming environment is to be personable. Collect Feedback While most restaurant owners agree that high customer satisfaction is the key goal of the business, not everyone knows how to measure it. MORE
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. MORE
Back of House Related Topics 
Modern Restaurant Management
JANUARY 10, 2022
Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022.
Transact
OCTOBER 2, 2019
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. Improvements in back-of-house technology can help restaurants be more cost-conscious while remaining competitive. Restaurant Solutions back of house boha Digital
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EATER
OCTOBER 26, 2020
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. Who was taking care of back of house?”
Transact
JUNE 4, 2020
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.
Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality
In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.
Culinary Cues
FEBRUARY 22, 2021
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Restaurants cannot wait that long, no way, no how – this is the end of the world, as we know it. At least the real bad news is out of the way.
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)? Even the diversity of your workforce is an FOH variable. Bar-back.
7 Shifts
SEPTEMBER 25, 2019
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. What’s more, restaurant kitchens often call up images of long hours, punishing work conditions, and a hostile work culture. While part of this is informed by sensationalized depictions in pop culture, (Chef Gordon Ramsay, anyone?)
Cheetah
APRIL 10, 2020
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.
Touch Bistro
JULY 18, 2021
The kitchen is the heart of any restaurant, which means you can’t run a successful venue without adequate kitchen staffing. The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now.
Culinary Cues
SEPTEMBER 8, 2020
There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Finding that perfect person for the job is one of the more important tasks of the chef in a property. to a full house by 7:15.
Deliverect
AUGUST 31, 2020
In the current climate, data is one of the strongest tools a restaurateur has in their arsenal. Data is integral for getting a rounded view of your business and making the right strategic decisions.
Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
|
Sante
MAY 26, 2020
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.
Culinary Cues
FEBRUARY 1, 2021
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. It is these endearing stories that help to establish the longevity and resiliency of a restaurant. “I
2ndKitchen
APRIL 29, 2020
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.
Hot Schedules
JANUARY 12, 2022
Back (Office) to the Future: The 4 Trends IT Leaders Need to Know. I f reinvention is defined as the process through which something is changed to the point it becomes entirely new, then the restaurant back office is getting reinvented big time.
EATER
JANUARY 19, 2022
In the meat department, the only item in a cooler normally filled with chicken breasts was a sign indicating they were temporarily out of stock “due to recent surges in COVID-19 cases and the resulting labor shortages.”. Alex Wong/Getty Images.
Culinary Cues
MARCH 21, 2020
We have lots of time on our hands. Cooking is an adventure – now you have the time. [] MAKE ALL OF YOUR MEALS SPECIAL. Take the time to enjoy every aspect of a meal. You need to stay apprised of what is going on, but give yourself a break.
Culinary Cues
OCTOBER 20, 2021
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides.
Modern Restaurant Management
OCTOBER 26, 2021
There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. It’s clear customers want the option of an app and the convenience it provides.
Modern Restaurant Management
MAY 18, 2020
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.
The Restaurant Times
JULY 1, 2021
To survive in the midst of fierce competition, the UAE restaurants need to increase customer engagement and win their trust back by adopting new and innovative marketing techniques. . As per Marketingdive, 64% of people make a purchase after watching marketing videos on Facebook.
Foodable
JANUARY 29, 2021
The revolution of automated foodservice operations has rapidly increased over the last year. Host Paul Barron , along with his panelist; Vipin Jain — CEO & Co-Founder of Blendid , Randall Wilkinson — CEO of Wilkinson Baking Company , and Andy Lin — CEO & Founder of Yo-Kai Express.
Deliverect
OCTOBER 23, 2019
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. With allegedly 70% of all orders being off-premise by 2020*, restaurants should dig into what their options are when it comes to off-premise dining, in particular delivery. In-house delivery pros and cons.
Culinary Cues
MAY 23, 2021
We can easily apply Dickens profound human summary to the state of the restaurant industry today. Without a doubt, many would paint a bleak picture of troubled times for the restaurant segment. Yep, it certainly seems like the worst of times even in the face of business optimism.
Transact
MARCH 4, 2020
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.
EATER
JUNE 12, 2020
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.
Transact
OCTOBER 16, 2019
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. You should already be aware of the food temperature danger zone and the risks in letting food reach those temperatures. And leave plenty of room in your schedule to get that thing fixed.
Modern Restaurant Management
FEBRUARY 14, 2020
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.
Modern Restaurant Management
JULY 7, 2020
While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment.
Hot Schedules
SEPTEMBER 3, 2021
Is Your Back Office Sinking Productivity? B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Everyone feels taken care of when the manager swings by to check in with staff or interact with customers.
Modern Restaurant Management
MAY 28, 2020
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.
7 Shifts
JULY 31, 2020
Mattenga’s Pizzeria is the real love child of husband and wife duo, Matthew and Hengam Stanfield. Feeling inspired (like many restaurateurs do) by their love of hosting dinner parties and making fresh pizza, they decided to go into the pizzeria business in their hometown of San Antonio, Texas.
7 Shifts
JUNE 3, 2020
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.
Modern Restaurant Management
JUNE 2, 2021
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Rise of the Restaurant Concierge.
Cheetah
SEPTEMBER 8, 2019
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. Don’t Be Afraid to Get Personal A rule of thumb for creating a welcoming environment is to be personable. Collect Feedback While most restaurant owners agree that high customer satisfaction is the key goal of the business, not everyone knows how to measure it.
EATER
JANUARY 29, 2021
Caracas Arepa Bar’s house salsa | Caracas Arepa Bar [Official]. Such is the case with Caracas Arepa Bar’s spicy, sweet, and tangy house sauce — or, as Caracas co-owner Maribel Araujo calls it, “salsa Caracas.”. A major part of my New York City history was no more.
Crunchtime
APRIL 3, 2020
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.
BNG Point of Sale
SEPTEMBER 7, 2021
How To Improve Restaurant Service and Win Back Customers . Customers rely on restaurants for good service and great guest experience, which includes tasty food and the type of service attached to it. The goal of training employees and other house staff is to make the customers happy.
Modern Restaurant Management
DECEMBER 13, 2019
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.
Modern Restaurant Management
AUGUST 19, 2020
To discuss this topic in more detail join “Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug.
Bizimply
DECEMBER 2, 2020
Hospitality operators can ensure they and their teams are ready to ‘Bounce Back Better’ in 2021, with the support of a new partnership designed to keep staff focused on delivering great front-of-house service.
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