How Technology Can Revolutionize Your Back-of-House 

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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

Taking Care of the Back of the House

EATER

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?”

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

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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.

The American Restaurant 2022 (Post Pandemic)

Culinary Cues

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.

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Maximize Your Profit Margins

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.

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.

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.

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.

A 2021 Guide to Kitchen Staffing During the Back of House Labor Shortage

Touch Bistro

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.

The Breakfast Cook – Tough, Dependable, Organized, and Fast

Culinary Cues

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.

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The Autonomous Foodservice Revolution

Foodable

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.

How to Use Data to Optimize Your Delivery Offering

Deliverect

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.

Round Up of New Spirits

Sante

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.

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.

FOR THE LOVE OF RESTAURANTS and COOKING

Culinary Cues

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

What Customers Don’t Know About Restaurant Work

Culinary Cues

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.

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.

How To Improve Restaurant Service and Win Back Customers

BNG Point of Sale

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.

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. 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.

OUR DAILY BREATH: A TIME TO BRING BACK TRADITIONS & EMBRACE OPPORTUNITIES

Culinary Cues

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.

THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

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.

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

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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.

Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks

Hot Schedules

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.

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.

Restaurant Marketing Tips: Earning Back Customer Confidence Post Pandemic

The Restaurant Times

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.

Five Sure-Fire Ways to Anger the Health Inspector

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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.

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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.

The Next Generation of the Dining Experience

Modern Restaurant Management

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.

Why Caracas Arepa Bar’s House Salsa Is a Condiment All-Star

EATER

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.

How Mattenga’s Pizzeria Simplifies Labor Management—and Gets Back to Family Life

7 Shifts

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.

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.

Sending Delivery Tech Back: Five Ideas for Redesigning Aggregators

Modern Restaurant Management

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.

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.

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. 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.

The Future of Dining: Industry Expert Insights

Modern Restaurant Management

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.

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 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.

Wrapping Up a Restaurant Marketing Trend

Modern Restaurant Management

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business.

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. . And why wouldn’t they, when they catch your back of house doing things like this : Bringing Food Back from the Dead. Toss all of the food that leaves your kitchen, even the food that has been returned by the customer. .

Making Customers Happy, One Eatery at a Time

Sante

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.

Bizimply and Moorepay Launch Partnership to help Hospitality ‘Bounce Back Better’

Bizimply

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.

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. 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.

Ambient Tech Is The Future of Restaurants

Modern Restaurant Management

Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. However, adopting tech for the sake of appearing modern is not the solution.