Modern Restaurant Management

DECEMBER 29, 2023

We need to move back towards a staff supported by tech mentality. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff. Provide better training for job roles and tech usage “Better training” isn’t going to be groundbreaking for anyone.

Technology 309

Technology Front of House Fast Casual Back of House 309

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Management 352

Management Management Operations Mobile Ordering 352

Open for Business

OCTOBER 15, 2024

That’s why having a solid restaurant management training program is so important for owners and operators looking to build a successful team. A well-structured management training program equips new leaders with essential skills while promoting ongoing development. This will help you avoid purchasing more than you need.

Training 60

Training Management Management Loyalty Program 60

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Lavu

MAY 23, 2025

Train Your Team for Smooth Operations Whether you are staffing a full restaurant with front and back-of-house team members or running your deli with a single assistant, you need to spend time training them. Learn More: How to Train Strong Entry Level Food Service Employees 5.

2025 78

2025 Employee Relations Tip Distribution POS 78

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Lavu

MAY 5, 2025

Lavu offers a cloud-based POS designed specifically for restaurants, helping streamline everything from front-of-house orders to back-of-house reporting. Simplify training : User-friendly design means staff learn quickly, with 24/7 support. Flexible back-end setup to do what is needed to get the job done.”

POS 78

POS Operations Mobile Ordering Cash Management 78

QSR Automations

JANUARY 16, 2025

Provide s multiple ways for guests to book a reservation: In house On your website Via a third-party partner Using a browser widget Create s custom availability plans for events (concerts, ball games, parades , etc. ) Reporting and Analytics Data is king; ConnectSmart Host helps you make the most of your front-and-back-of-house data.

Front of House 52

Front of House Operations Back of House Reservations 52

7 Shifts

MARCH 10, 2022

The app is also useful for your front and back end staff, giving them the ability to check upcoming shifts, submit availability, request shift trades, and more. As diners flock back to restaurant dining rooms after an extended hiatus, reservations have become more important than ever. Top Restaurant Management Apps. Apple | Android.

Management 195

Management Management Operations Point of Sale 195

The Rail

AUGUST 5, 2024

While pen and paper methods are the time-honored tradition, restaurant management software can streamline everyday tasks from staff scheduling to inventory to managing front of house, saving you time and headaches. A restaurant management system can enable a restaurant to start taking online orders if it doesn’t already.

Management 130

Management Management Front of House Online Ordering 130

Lavu

FEBRUARY 14, 2024

Running a Bar: 7 Key Features You Need to Become The Best Bar POS System in 2024 In the bustling world of hospitality, the backbone of a bar’s success lies in its operational efficiency and customer satisfaction. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate.

POS 166

POS Bar Point of Sale Front of House 166

Restaurant365

AUGUST 27, 2021

If you offer training beyond the basics, such as with a 4-star chef, make sure you promote that on your career page. Whether you are offering increased wages, hospitality skills training, or different bonuses, make sure to focus on these differentiators. Accurately represent your unique front of house or back of house teams?

Recruiting 151

Recruiting Social Media Front of House Hiring 151

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Store-level restaurant managers should be aware of labor cost challenges, as well as the tools that can add efficiencies.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

JANUARY 7, 2020

Start encouraging staff engagement as soon as possible with new hires by detailing training information even during the hiring process. Restaurant staff labor retention is one of the primary areas of focus for today’s restaurant manager. The restaurant industry knows that high turnover and unengaged employees can be costly.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Restaurant365

MAY 15, 2020

As your restaurant reopens with social distancing requirements and capacity restrictions, it’s wise to consider handling delivery in-house to avoid third-party delivery fees and create work for existing employees. Approaching restaurant scheduling for your business recovery. How much dine-in sales should I expect?

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Xtra Chef

NOVEMBER 18, 2020

Incorrect or inconsistent kitchen training can lead to larger portion sizes than planned. Refires occur when a plate of food is sent back to the kitchen and needs to be remade. To forecast your par levels, refer back to past sales data. Food waste is a serious environmental and humanitarian issue. Food Spillage.

Waste 110

Waste Food Front of House Compost 110

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Focus POS

JUNE 17, 2019

Good restaurant point of sale software will have the flexibility to accommodate different types of ordering (in-house, online, self-service). Improved communication between front-of-house and back-of-house will speed up service and improve customer satisfaction. Restaurant Point of Sale Software. Friendly UI and UX.

Point of Sale 113

Point of Sale Cash Management POS Mobile Ordering 113

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Accurately tracking this data allows you to understand what areas of your restaurant operations need improvements, as well as where you can add more profit back to your bottom line. Read Part 1 here ).

BOH 78

BOH FOH Back of House Point of Sale 78

The Food Corridor

NOVEMBER 14, 2022

ECDI’s Food Fort is an industrial-sized facility offering all the physical resources a restaurant or food-based business needs, along with training, services and access to capital. The Woodward Kitchen is a commissary kitchen located in the basement level of The Woodward Opera House! The Woodward Kitchen – 107 S.

Kitchen Safety 98

Kitchen Safety Equipment Food Safety Food Supply 98

Restaurant365

MAY 6, 2022

Cross train employees. Cross-training employees to do multiple tasks could also allow for a four-day work week. Training back -of-the-house employees on how to perform each other’s jobs will allow slower shifts to be run with fewer employees, allowing them to create a better work-life balance without compromising service.

Front of House 78

Front of House Back of House Training Demo 78

Restaurant365

APRIL 26, 2022

The hiring crunch is especially tough for back-of-house employees, such as line cooks and dishwashers, who historically have made lower wages than many front-of-house employees like servers. Finally, there is also the cost of training new employees and a period of lost productivity as they learn their responsibilities.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Smart Systems Pro

APRIL 3, 2019

This helps solidify your commitment to turning your restaurant into a profitable and smooth-running operation. In developing your plan for improving your restaurant operation, remember these helpful tips: Study every aspect of what you want to implement – does it fit with your management style and goals. Teach, involve and delegate to your team.

Management 72

Management Management Cash Management Front of House 72

Restaurant365

JUNE 3, 2022

Whether you are the front of house, back of house, bar, or general manager you have most likely had bouts of job burnout. If you are experiencing signs of burnout, now is the time to regroup, re-center, and get your motivation back! When you feel your passion start to fade, take a step back and remember why you are here.

Management 78

Management Management Back of House Front of House 78

Mad Mobile

FEBRUARY 13, 2024

The staff is frustrated, the customers are annoyed, and don’t get us started on the back of the house! Sometime after closing for the night, pouring over customer complaints on Yelp, you realize something crucial: you forgot to train your staff. Your spot isn’t running like a well-oiled machine; it’s chaos.

Training 40

Training POS Management Management 40

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. Taking the time to step back and make an entire system more efficient is well-worth the investment. In a restaurant, there’s always something that needs to be done. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Restaurant KPIs impacting a profitable front of house. After all, it’s hard to improve a metric if you don’t know your starting point. Streamlining operations with integrated, robust FOH tools.

FOH 78

FOH BOH Front of House Customer Experience 78

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. Train Managers to Control Food and Labor Costs. Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. Train Managers to Control Food and Labor Costs. Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability.

Management 78

Management Management Point of Sale Food Supply 78

Restaurant365

SEPTEMBER 3, 2021

Are you able to step back and look at the bigger picture? The role may cover a wide range of areas, from front-of-house to back-of-house, or customer experience in the restaurant to off-premises. The restaurant industry moves at a fast pace, filled with data that changes by the day. What is a profitability strategist?

Waste 78

Waste Cash Management Point of Sale Front of House 78

Apicbase

JULY 16, 2024

Hours-late delivery trucks that are making you bite through the side of your desk because all your steaks are in them… But there you are, as cool as a cucumber, solving problems on the fly. You know the name of the game, don’t you? It’s called the restaurant F&B purchasing process, and you’re a Jedi Master at it. And here’s how you do that.

Operations 98

Operations Inventory Point of Sale Food Order 98

PathSpot

JULY 16, 2024

Restaurants face safety challenges in their back-of-house (BOH) areas, including kitchens, refrigerators, and freezers. Thoroughly train your staff in food safety handling, storage and labeling practices. Prioritize Staff Training Prioritizing the training of restaurant staff is essential.

Food Safety 40

Food Safety Kitchen Safety Food BOH 40

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 78

Apicbase

FEBRUARY 17, 2023

Who can imagine the restaurant industry today without off-premise dining options like delivery, takeaway, curbside pickup, ghost kitchens, and drive-thru? It’s safe to say that off-premise dining has become an essential part of consumers’ lifestyles and a massive driver of industry growth. The question is: which models will prove viable ?

Dine-in 98

Dine-in Online Ordering Delivery Food Order 98