Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Meeting the needs of gluten-free consumers also extends beyond the front of the house.

Training 449

Training Front of House Kitchen Safety Allergens 449

The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

APRIL 3, 2025

When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. Staff can do this at the start or end of a shift.

Equipment 309

Equipment Food Back of House Food Order 309

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. Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment?

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. Empowering Employees with the Right Tools and Training. And according to Technomic, Inc., Restaurant people are “people-people.”

Front of House 576

Front of House Loyalty Program Back of House Training 576

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 415

Food Front of House Back of House Point of Sale 415

Modern Restaurant Management

JULY 29, 2020

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. Communicate Standards and Keep Everyone in the Loop.

Front of House 539

Front of House Management Management Franchising 539

7 Shifts

JULY 16, 2020

Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. But the question remains— with a staff that changes size and personnel by the shift, what is the best way to set, communicate, and enforce restaurant task management to your staff?

Communication 284

Communication Management Management Front of House 284

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. Maybe there was a breakdown in communication somewhere along the internal meal preparation process. To increase order accuracy, your restaurant should: Prioritize training. Even when things are hectic, training must remain a priority. Shift that mindset.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

Goliath Consulting

JUNE 8, 2025

Train staff on best practices for rotating and cooling ingredients quickly to stay compliant with food safety guidelines. Keep plenty of water available, and consider offering a simple but effective cooldown option like a cold or frozen bandana placed on the back of the neck—a pro tip from ATech Incorporated. Your staff.

Kitchen Safety 243

Kitchen Safety Seasonal Menu Food Safety Equipment 243

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. Though a handful of U.S. However, it won’t be business as usual. Employee well-being.

FOH 507

FOH BOH Employee Relations Food Safety 507

Modern Restaurant Management

OCTOBER 14, 2022

Communicate Clearly. For this to happen, there needs to clear, consistent communication between various parties. Make sure that your staff is thoroughly trained to make your restaurant as allergen-friendly as possible. Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders.

Allergens 474

Allergens Kitchen Safety Front of House Food Safety 474

EATER

OCTOBER 21, 2024

Goldman says that though employees are trained to speak on the environmental benefits of plant-based eating, “it’s not as embedded in our cashier training or our interactions with consumers, because we really are focused on positive guest experience.” These numbers are largely hypothetical. Congratulations. without interruptions.

Sustainability 326

Sustainability Sourcing Consumer Goods Seasonal Menu 326

Modern Restaurant Management

MARCH 31, 2022

The personalization of drive-thrus began internally across many brands a few years back. To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Every minute! David Vance.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

SEPTEMBER 19, 2022

The restaurant industry has been hit hard by the pandemic, but many businesses are beginning to bounce back. To offer operators more support than before, we introduced new technology, prioritized omnichannel strategies, implemented a more personalized training and operations system, and adjusted our franchisee support.

Back of House 529

Back of House Training Customer Experience Franchising 529

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Let’s come back to Henry. As Henry’s reservation date approaches, your restaurant needs a robust piece of technology that allows you to communicate with Henry and Henry to communicate with you if he needs to modify his reservation. Henry is ready to order some dinner. Contactless Technology.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. Make Staff Training a Priority. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. Communication. Every time you train someone, you learn from them as much as they learn from you.

Communication 508

Communication Leadership Food Supply Back of House 508

Modern Restaurant Management

MARCH 11, 2025

Restaurant employees had to pivot and consider looking at other industries for employment, so when restaurants opened back up, some of those employees didn’t return to the restaurant industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 558

Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

MAY 24, 2022

Communicate. It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. The COVID-19 pandemic didn’t only change how we work – it changed what we want in a work environment. A little thank you goes a long way.

Front of House 520

Front of House Seminar Back of House Social Media 520

Modern Restaurant Management

MARCH 17, 2025

In our experience, this is especially helpful with coleslaw, as a foodservice operator can control consistency of the menu item, reduce preparation time, and streamline back-of-house training. This makes business tight causing a hard look at any extra costs. There are many areas where we have seen food service operators benefit!

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

ChowNow

FEBRUARY 28, 2025

Staff training and inconsistent efficiency. Every third-party delivery app has its own interface, and training staff to use each one takes time. Managing multiple third-party delivery platforms can feel like running several businesses at once. Order management issues. Consumers report that 24.4% Consumers report that 24.4%

Delivery 195

Delivery Online Ordering Customer Service POS 195

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. The Restaurant Labor Shortage. How can you address the restaurant staff shortage?

Hiring 520

Hiring Front of House Recruiting Back of House 520

Modern Restaurant Management

APRIL 8, 2020

As restaurants adjust back to a new normal, we expect operators to incrementally add tables and seats back to their longtime standard. We agree that “people aren’t going to want to sit shoulder to shoulder" at first, and that “they are still going to be cautious and want some spacing.” from the surface.

White Paper 531

White Paper Seating Employee Relations Back of House 531

Modern Restaurant Management

OCTOBER 7, 2021

Technology also helps bridge communication between restaurant management and staff. Having a retail management tool with a mobile application, for instance, reduces the need for wait staff to move around when communicating with each other. Fast forward a year later and the economy is recovering, albeit at a slow pace. Staff Management.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

7 Shifts

MARCH 23, 2022

It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. The training took like an hour for us to pick, pick it up and start using it,” says Buck. Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Modern Restaurant Management

JULY 13, 2020

While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. People have been both eager and hesitant to venture back out into the world as stay-at-home orders have lifted. Maintaining strict social distancing protocols is more important than ever.

Food Safety 539

Food Safety Consumer Goods Hiring Customer Service 539

Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. Chef Patel. Chef Jair Solis – The Restaurant at the Norton. Chef Solis.

Back of House 474

Back of House Front of House Communication FOH 474

Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. That means your back-of-house employees will need every advantage they can find. 86 Paper Chits.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

FEBRUARY 2, 2024

Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience. For example, IoT devices can notify when stock is low, or equipment is not functioning optimally.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Lavu

MAY 2, 2025

Effective communication between front-of-house and kitchen staff is essential for smooth restaurant operations. POS systems improve kitchen staff communication by streamlining order processing and enhancing real-time information sharing. These features reduce mistakes, speed up preparation, and enhance customer satisfaction.

Communication 78

Communication POS Front of House FOH 78