Modern Restaurant Management

JUNE 2, 2022

The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. Strengthen Customer Retention. Set the Bar. Stay Connected.

Mobile Ordering 182

Mobile Ordering Front of House Back of House Consumer Goods 182

7 Shifts

AUGUST 16, 2021

A bad shift can lead to unhappy customers and disgruntled staff. But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. What is a pre-shift meeting.

Front of House 397

Front of House Back of House Coaching Customer Service 397

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. Table of Contents.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

NOVEMBER 2, 2022

The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. There’s an art to interviewing hourly workers.

Hiring 136

Hiring Front of House Back of House Employee Relations 136

Modern Restaurant Management

MARCH 24, 2023

The menu is also a great place to indicate whether you are validated by a third-party program like Gluten-Free Food Service (GFFS), a designation that signals to gluten-free diners that you take their needs seriously and are implementing the proper measures to eliminate cross-contact.

Training 174

Training Front of House Kitchen Safety Allergens 174

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Expanding your place in the food service industry happens in one of two ways — developing a new restaurant concept or replicating an existing one.

Management 370

Management Management Document Hiring 370

7 Shifts

SEPTEMBER 10, 2021

It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). They describe what you do for customers, employees, and owners (your goals) and clarify what you offer for a specific market segment (your strategy). The result? The good news? Here's how.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

7 Shifts

NOVEMBER 17, 2020

For example, if an employee isn't aware that they need to improve their customer service skills, then an evaluation form can be used to open a discussion about sharpening them. Employees can refer to evaluation forms to track their progress and set professional development goals. What is a restaurant employee evaluation form?

Point of Sale 370

Point of Sale Download Communication Reference 370

7 Shifts

DECEMBER 27, 2019

The turnover rate for quick service restaurants is 123% , which means that the number of team members who leave in one year outnumbers the average number of staff in the entire restaurant. Team culture and customer service also suffer. The average restaurant employee, however, change jobs every 56 days ! Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Modern Restaurant Management

APRIL 13, 2022

To combat these obstacles among countless others, leaning on point-of-sale (POS) solutions can empower restaurants to quickly leverage new features to maximize profits in a fluctuating service economy. Making data-driven decisions will provide valuable insights to ensure profitability regardless of changing customer preferences.

POS 197

POS Food Supply Mobile Ordering Point of Sale 197

7 Shifts

OCTOBER 20, 2022

One of those ways is tip pooling, where all tips are collected into one “pool” and re-distributed back to employees. What about mandatory service charges? But one can't deny that tips make up a majority of restaurant workers' take-home pay. But when you get it right, tip pooling ensures fair compensation for everyone involved.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

7 Shifts

SEPTEMBER 19, 2022

The restaurants that are able to keep employees around treat the employee experience with as much regard as the customer experience, if not more. Back-of-House and Front-of-House. Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split.

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

7 Shifts

AUGUST 6, 2021

Proper Service for the Restaurant. No customer wants to hear that you're out of their favorite dish. Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Table of Contents. What is Forecasting for a Restaurant?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. That tool is back office software for restaurants. Below, we discuss restaurant back office software and its benefits.

Operations 52

Operations Back of House Allergens Front of House 52

7 Shifts

NOVEMBER 16, 2021

A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. At the end of the day, the goal is to make sure their employees are happy, paid fairly, and following the laws when it comes to tips.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

7 Shifts

MAY 11, 2022

If your restaurant is open 24/7 or needs workers outside its normal hours of service, your business might benefit from a swing shift schedule , which ensures you have the right amount of coverage at the right times. Still, it's helpful for your team to share an understanding of which shifts commonly refer to which hours. Monday: Off.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370

Cheetah

OCTOBER 18, 2021

Customers who have been cooped up at home for the past two years are anxious to get back to dining out. With the labor shortage and supply disruptions in the background, it’s no wonder that some diners are quick to get frustrated with slow service or missing menu items. Indoor Dining Gives Rise to Rude Customers.

Employee Relations 146

Employee Relations Back of House Food Supply Customer Service 146

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Goliath Consulting

JUNE 30, 2020

But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Goliath Consulting

APRIL 28, 2020

Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers. However, the main issue with these third-party services have been their exorbitant fees, often ranging from 25 to 30 percent of sales (4).

Delivery 107

Delivery Food Back of House Franchise 107

Open for Business

NOVEMBER 21, 2022

POS stands for point of sale, and it refers to the transactional moments when a guest orders and pays for their meal. POS systems can contain dozens or even hundreds of options and features that businesses can customize to meet their specific needs. Quick service restaurants. What is a POS system for a restaurant? Food trucks.

POS 78

POS Mobile Ordering Point of Sale Food Truck 78

7 Shifts

NOVEMBER 18, 2022

Passing part of this cost directly to tipping customers allows restaurants to retain more capital; it makes it easier to keep menu prices lower, hire additional staff , enable investments in your team, and expand your business. Tip credits are just another part of tipping that make restaurant employee compensation complex. Table of Contents.

Cash Management 195

Cash Management Restaurant Law Back of House Customer Service 195

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The behavior of your staff makes the biggest difference in the quality of your restaurant’s service.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. Update your website’s home page.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

Open for Business

SEPTEMBER 20, 2022

Regardless of how great the food is, people won’t return to a restaurant if the service stumbles. So the question of how to improve service in a restaurant is important. The challenge is that great service isn’t any one thing. To improve service, you must attend to the entire guest experience. Jump links.

Customer Experience 88

Customer Experience Online Ordering Customer Service Hospitality 88

Goliath Consulting

OCTOBER 19, 2020

Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). 2020 has been quite a learning experience. This is now the new norm, and we know that some of these changes are here to stay. DESIGN: It’s a new era of drive-thrus.

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . However, we are living in exciting times with new opportunities emerging out of utter chaos.

2022 98

2022 Front of House Cash Management Online Ordering 98

The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. With the easing of lockdown restrictions and the government’s focus on restoring normalcy, restaurant managers must focus on getting their businesses back on the path to profits and cover the pandemic losses as soon as possible. .

Management 52

Management Management Operations Front of House 52

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. They’re responsible for wiping up spills and doing any other needed cleanup during service. Restaurant jobs include many more than the obvious few that spring to mind. You’ll find national averages for pay below.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. What’s the Average Restaurant Profit Margin Restaurant profit margins vary widely depending on the establishment’s size, service style, and quality.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Goliath Consulting

JUNE 15, 2021

We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1). This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). What are causing these disruptions in the US food supply chain?

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

The Restaurant Times

AUGUST 29, 2020

However, customers are still wary of venturing out, and restaurants can no longer rely on word of mouth or offline mediums to keep their businesses top of mind. The new reality for restaurateurs is going digital and leveraging online mediums to gain customers’ trust. Communicate The New Safety Precautions With Customers .

Marketing 105

Marketing Social Media Email Marketing Loyalty Program 105

Perfect Daily Grind

AUGUST 10, 2020

Most specialty coffee shops offer a house blend that delivers a reliable flavour day after day. And while house blends do evolve, they generally stay the same for a period of months or years. This provides customers with something easy and consistent when they come in for their daily cup. These are referred to as guest coffees.

Café 148

Café Customer Experience Back of House Customer Service 148

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 186

2021 Guest Recovery Online Ordering Point of Sale 186

The Restaurant Times

JUNE 26, 2021

With new threats coming up, like changing customer expectations, new competitors, etc., This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . Restore Customers’ Trust. managing each step efficiently can be challenging. Source: Forbes.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

EATER

JANUARY 5, 2022

At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. The bag, held by a grappling hook, lowers to eager customers gazing up like guppies at flakes. Just don’t think too hard about how that’d work. What a bold future.

Food 143

Food Mobile Ordering Online Ordering Food Order 143

The Restaurant Times

MARCH 14, 2022

As such, the ability to manage conflict is also an essential requirement for a restaurant manager to ensure that staff members cooperate with each other and create the best possible customer experience. . Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52