7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. This is magical.

Kitchen Safety 427

Kitchen Safety Front of House Fine Dining Seasonal Menu 427

Culinary Cues

JULY 12, 2020

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Sure, there are temperature checks at the back door, masks donned upon arrival, and deep hand cleaning constantly throughout the day, but in reality no one knows if this is enough.

Front of House 407

Front of House Back of House Dine-in Food Truck 407

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). How you approach the design of your restaurant in this regard will determine nearly everything else. In both cases it is sales (the top line) that sets the stage for success.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. Regardless of your career choice – dependability remains a basic assumption and unless you are fully present: physically, mentally, and emotionally, then success will never happen. Anyway – use as you see fit.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 167

Operations Front of House Customer Service Customer Experience 167

7 Shifts

AUGUST 16, 2021

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. Whether it's in the kitchen or a private dining room, keep it the same every time. Things to avoid.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. Decision-making is ever present and comes at the cook in an instant.

Back of House 424

Back of House Reference Presentation Mobile Ordering 424

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 339

Technology Social Media Back of House Front of House 339

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 391

Menu Seasonal Menu Front of House Café 391

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.

2023 164

2023 Front of House Back of House 2022 164

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

7 Shifts

APRIL 21, 2023

These courses were bite-sized presentations that Bhushan developed from his own experience. What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? Not every restaurant worker wants to be a celebrity chef. Maybe you realized hospitality is your passion.

Leadership 195

Leadership Training Front of House Customer Experience 195

7 Shifts

JANUARY 23, 2020

Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide. Training before opening. Are you opening a restaurant in 2020? Congrats! ?? And good luck. It’s going to be the ride of your life. Dawn Tyndall, Clean Juice. Hiring/staffing ??

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

SEPTEMBER 4, 2020

The fact is, we can’t go back, but we can look forward. There is always a level of comfort in reflection, even if there is “no turning back”. There is a bit of fear regarding what might be faced when stepping through that back kitchen door, yet at the same time there is always a twinge of excitement about the same.

2020 305

2020 Back of House Front of House Food Order 305

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

SEPTEMBER 8, 2020

Unlike other line positions where there is a time allowance for preparation, pacing of courses, and the detail work that equates to a meticulously aligned plate presentation – the breakfast cook must be efficient and fast. There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks.

Back of House 518

Back of House Dine-in Restaurant Law Ordering 518

Culinary Cues

MAY 8, 2022

So be it, I walked in a few minutes early on day one, was given an apron, given the five -minute tour through the dish pit, introduced to the head cook (Millie), presented with a timecard, and left to my own common sense to figure the rest out. Dishes were backed up as servers barked out orders: “We need silverware.

Back of House 366

Back of House Take-out Café Government 366

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 182

Employee Relations Back of House Front of House Customer Experience 182

Modern Restaurant Management

MAY 23, 2023

But with the growth in off-premise dining comes extra pressure for businesses. As a result of the change in dining habits, consumer expectations have actually increased post-COVID, and for each and every restaurant that wants to survive, it is crucial that those expectations are not just met, but exceeded.

Customer Service 159

Customer Service Dietary Restrictions Delivery Online Ordering 159

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. For a few, at some point that changes. When almost all of your friends are also cooks.

Fine Dining 393

Fine Dining Food Order Back of House Uniforms 393

Culinary Digital

FEBRUARY 2, 2024

Ingredient Quality A limited menu not only simplifies the dining experience but also helps to curate a meticulously selected array of top-tier ingredients. Staff Training With a smaller menu, it becomes easier to train kitchen staff to prepare each dish to perfection.

Dietary Restrictions 52

Dietary Restrictions Front of House Customer Experience Back of House 52

Modern Restaurant Management

JUNE 2, 2021

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. The past year has created many challenges for the restaurant industry. But not in the way you might think.

Back of House 193

Back of House Customer Experience Front of House Customer Service 193

Sling

SEPTEMBER 23, 2021

Dining, at its heart, is all about the food. Offer a distinctive dining experience as well as delicious food. Use them as inspiration for your own dining establishment. And if you’re worried about an eruption while dining, rest easy. These tremors are man-made, but they make for an unforgettable dining experience.

Front of House 148

Front of House Fine Dining Dine-in Back of House 148

Modern Restaurant Management

MARCH 10, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. About a Restaurant Management Platform.

Management 171

Management Management BOH Front of House 171

7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. When it comes to email, e very $1 you spend can mean $38 back to your business —that’s a 3800% ROI. Engaged employees are also less likely to turnover. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

JUNE 30, 2023

Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.”

Operations 164

Operations Mobile Ordering Customer Experience Online Ordering 164

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. At the same time, with the rise of takeout and food delivery, they have become accustomed to a different kind of dining experience. As we get back to eating together, this is one gap that needs to be bridged.

Employee Relations 146

Employee Relations Back of House Food Supply Customer Service 146

7 Shifts

AUGUST 15, 2022

Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner. There are a lot of jobs available in the restaurant industry. But there's one thing between you and the role you want: the interview. Plus what kind of questions to ask the interviewer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

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. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Modern Restaurant Management

DECEMBER 28, 2020

Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. People have so many options when it comes to dining out so we need to go above and beyond.

2021 229

2021 Mobile Ordering Loyalty Program Kitchen Safety 229

Restaurant Clicks

OCTOBER 13, 2021

To help with your search for the best steak restaurants in Phoenix, Arizona, I have compiled a list of dining options. Locals know Durant’s as the place where you enter through the famous back kitchen door for classic steakhouse dining. Looking for the best Phoenix steakhouses? Best Steakhouses in Phoenix. Durant’s.

Fine Dining 120

Fine Dining Back of House Reservations Website Management 120

Modern Restaurant Management

APRIL 24, 2020

” will be ever-present. Covid-19 has created a shift in mindset, so business owners aren’t looking for the cheapest cleaning anymore, but cleaning done by a reputable brand using EPA and CDC approved disinfectants, performed by highly trained cleaners with documented and duplicatable procedures.

Front of House 174

Front of House Customer Experience Back of House Dine-in 174

Modern Restaurant Management

MARCH 25, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. About a Restaurant Management Platform.

Management 88

Management Management BOH Front of House 88

Open for Business

FEBRUARY 29, 2024

Information in this article is presented “as-is” and may not constitute the most up-to-date information. The information provided in this article does not, and is not intended to, constitute legal or financial advice; instead, all content is for general informational purposes only.

License 78

License Certification Kitchen Safety Food Safety 78

The Restaurant Times

JUNE 26, 2021

This article will present you with the things you should keep in mind when restarting your restaurant business. . 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. . Numerous restaurants went non-operational, while many shut down permanently.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84