Modern Restaurant Management

JUNE 8, 2020

Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Knowing exactly what is expected of you as a restaurant manager can be confusing.

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7 Shifts

JULY 28, 2021

You would think something as second nature to people as communication would be easy to manage in the workplace. Communication is the key to facilitating productive relationships between managers and employees. At times, it's a civil war between your front-of-house and back-of-house teams. Table of Contents.

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Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Even though they have ?less

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FOH Kitchen Safety BOH Food Safety 539

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

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Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

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Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

MARCH 14, 2025

A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" Each chef de partie has a role, a station, a purpose.

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Modern Restaurant Management

JUNE 15, 2020

So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness? With a sophisticated system, managers can track progress, upload their own documents and presentations and run contests and award badges that can be exchanged for rewards. For example, while microfiber cloths can remove up to 99.9

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FOH BOH Food Safety Front of House 449

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Table of Contents. What does 86 mean?

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Modern Restaurant Management

JUNE 15, 2021

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. In the near future, we’ll look at printed menus the way we look back at newspapers today. Inventory stock changed significantly.

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Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

AUGUST 21, 2024

Keep Restaurant Communication Channels Open When staff can easily access to managers, they will be more likely to bring up problems so that they can be resolved before it’s too late. For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS.

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Goliath Consulting

APRIL 10, 2023

HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation. 86 Repairs 86 Repairs is a repair and management platform. Preventative maintenance is key to protecting your bottom line.

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Front of House FOH BOH Back of House 386

Modern Restaurant Management

AUGUST 4, 2022

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. This perfectly demonstrates how the industry operated back then.

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Back of House Front of House Communication FOH 474

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’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? What Is Back Of House (BOH)?

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Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Breaking Into New Dayparts. One way to do this is by breaking into new dayparts. Micro-Niche Concepts that Cater to the Specific.

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7 Shifts

AUGUST 5, 2020

Keep reading to get answers to questions like: How do you manage staff to boost off-site dining revenue? Are there any tips for food delivery and takeout inventory management? Food delivery ideas: How to manage staff to boost off-site dining revenue It’s important to have a protocol in place for managing delivery and takeout orders.

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Delivery Food Email Marketing Front of House 341

7 Shifts

OCTOBER 2, 2019

If you’re transitioning to a restaurant management position, congratulations! But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. Let’s lay the groundwork by exploring what it means to transition to management. What are their goals and challenges?

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Management Management Communication Back of House 285

Wasserstrom

JUNE 6, 2024

Unlike picking out furniture for your home kitchen, selecting commercial shelving for your restaurant’s back of house (BoH) is a surprisingly complex task. Foodservice demands a specialized approach to storage, and we are here to help you make the best selection to meet the needs of your professional kitchen.

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Back of House BOH Blog Specials 144

7 Shifts

SEPTEMBER 19, 2019

But restaurant management is the glue that holds it all together. As a restaurant manager, your job is to juggle several responsibilities—from managing employees and controlling costs to creating staff schedules and boosting revenue. What is Restaurant Management? For example, play a crucial role in sourcing candidates.

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Management Management 2019 Employee Relations 284

7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. If you’re using a task management app like 7tasks , ensure that each task is assigned to a specific person to enforce accountability—and have your managers check the task list progress throughout the shift.

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FOH BOH Kitchen Safety Cash Management 338

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

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Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.

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7 Shifts

JANUARY 7, 2020

According to the Society for Human Resource Management , employee engagement is a measure of a staff member’s volition to go the extra mile, positive sentiments about their employer, and intention to stay with their employer. What is the key to success in the restaurant industry? Why Care About Employee Engagement?

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7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. All tasks in a restaurant are interconnected. Table of Contents.

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7 Shifts

FEBRUARY 21, 2023

We surveyed 3,700 restaurant workers and found one of the top reasons they left jobs was a lack of manager recognition. Get input from your team as well, so the decision doesn’t come from management alone. Let coworkers thank each other publicly Managers and operators can’t know everything that happens on the floor.

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Front of House Social Media Back of House Sports 381

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

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Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

AUGUST 5, 2021

It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Employee scheduling for your restaurant can be the most stressful part of your job.

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Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 What to include in your restaurant onboarding process.

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FOH Food Safety BOH Customer Service 307

Crunchtime

APRIL 30, 2025

In our previous blog , we explored the importance of shifting focus to back-of-house (BOH) operations to plug the leaks in your profit bucket. Now, we're diving deeper into one of the most significant areas of inefficiency: labor management.

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EATER

JUNE 26, 2020

Worries about the pandemic, slow business, and fewer jobs for servers are all creating obstacles to rehiring When the COVID-19 pandemic forced one Miami restaurant to shut its doors in mid-March, its management laid off 47 of their 55 employees. Hopefully, we get them back.”.

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Wasserstrom

AUGUST 31, 2023

Management and owners are under pressure to keep their restaurants profitable. This pressure may lead to setting unrealistic expectations for their front-of-house (FoH) and back-of-house (BoH) employees to stay ahead of the competition. The restaurant industry is a competitive one.

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7 Shifts

MAY 1, 2023

Team management is a top concern for restaurants these days. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. Ellesse Piper is the Operations Manager at 7 Leaves Cafe , a QSR franchise with 40+ locations in 4 states.

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7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.

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Back of House FOH Front of House Point of Sale 284

Crunchtime

MAY 7, 2025

In our previous posts, we explored how labor management and back-of-house (BOH) optimization play crucial roles in controlling costs and improving efficiency. Welcome to the third installment in our series focused on driving profitability and operational resilience.

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7 Shifts

JANUARY 14, 2021

The restaurant industry will look back on 2020 as the spark that changed how it does business. This report is based on direct feedback from hundreds of restaurant managers, executives, and owners across the United States and Canada. The share of front of house shifts have dropped 7.6% of revenue. since March 2020.

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Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S., an overseas U.S.

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7 Shifts

NOVEMBER 3, 2021

Given the nature of how restaurants operate —with complex systems in the FOH and BOH —ensuring that receive orders, collect payment, and pay teams—here are numerous areas of the business that could be breached. When you think about issues that arise in your restaurant that could cost you significant amounts of money, what first comes to mind?

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Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Improvements in back-of-house technology can help restaurants be more cost-conscious while remaining competitive.

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