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Six Trends to Expect from Back of House in 2022

Modern Restaurant Management

COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Here are six things you can expect to see in back-of-house tech in 2022. Expanding the Tech Stack. Better Integrations with Other Technology.

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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations 

Apicbase

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

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Moves Modern Restaurants Are Making in 2024

Modern Restaurant Management

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

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THE KING IS IN THE HOUSE

Culinary Cues

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

Suddenly patrons were standing in long lines not just for the food and ambience, but to catch a glimpse of the chef in his (or noticed better late than never) or her starched chef whites wearing a smile and walking through the dining room like a member of royalty. PART TWO: The Era of the Chef: Ah, now things really changed.

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EYES WIDE OPEN, EYES WIDE SHUT

Culinary Cues

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. And the industry accepts that there will be polarized relationships between the front and back of the house, a lack of mutual respect, and sometimes gut-wrenching relationships between the two.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.