Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. Anyway – use as you see fit.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Culinary Cues

MAY 23, 2021

These words can relate to our personal, political, economic, career centric, or spiritual lives – thus the reason they are so compelling and poignant. We can easily apply Dickens profound human summary to the state of the restaurant industry today. Yep, it certainly seems like the worst of times even in the face of business optimism.

Guest Recovery 445

Guest Recovery Front of House Employee Relations Food Truck 445

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day.

Management 195

Management Management Kitchen Safety Front of House 195

ChefMod

SEPTEMBER 22, 2021

In many states, they were forced to drastically change their operations almost overnight, and unfortunately, many who couldn’t adapt didn’t make it. We know a lot more now than we did in the beginning about the disease and what we can do to keep our guests and employees safe, but that doesn’t mean we are completely out of the woods.

Front of House 52

Front of House Back of House Employee Relations Coupons 52

7 Shifts

JANUARY 23, 2024

It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. Effective employee scheduling means finding the right mix of shifts and shift types for your business. Table of Contents: What makes a great employee schedule?

Restaurant Law 195

Restaurant Law Employee Relations Tip Distribution Communication 195

7 Shifts

FEBRUARY 18, 2020

With work being one of the biggest contributors to stress, it’s not surprising that four in five people have had work-related dreams at some point in their lives. However, when stress so deeply affects employees that it leads to sleep-disturbing nightmares, it can take a toll on workplace satisfaction and engagement.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

Modern Restaurant Management

DECEMBER 8, 2023

From a front-of-house perspective, the restaurant industry is an early adopter of A.I. While front-of-house A.I. in back-of-house restaurant operations as well. Anytime significant changes to customer interactions and business operations occur, outcomes may not always align with expectations.

Front of House 117

Front of House Back of House Employee Relations Supplies 117

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. Table of Contents. What is a Rotating Shift?

Front of House 370

Front of House Employee Relations Back of House Take-out 370

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 164

POS Bar Point of Sale Front of House 164

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This includes back waiters, bus personnel, and bartenders.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

Culinary Cues

OCTOBER 24, 2020

The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public. Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. YES – the menu is that important!

Menu 391

Menu Seasonal Menu Front of House Café 391

7 Shifts

MARCH 18, 2021

Despite what the industry has been through, looking back can help us find ways to adapt today and prepare for the future. From then on, as we eased into lockdowns and got used to ordering in or eating outside, sales began a steady climb back up where they plateaued for the summer. Foot traffic disappeared overnight.

Point of Sale 370

Point of Sale Back of House Front of House Outdoor 370

Modern Restaurant Management

MAY 18, 2020

launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The blueprint provides operators with a how-to for putting key COVID-19 guidelines into practice as they plan reopening efforts. restaurant operations. Click here to view the application and instructions. US Foods Holding Corp.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

Modern Restaurant Management

NOVEMBER 2, 2022

A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. To master the process, consider these tips to recruit and retain long-term employees. There’s an art to interviewing hourly workers. Never hire someone in the name of urgency.

Hiring 158

Hiring Front of House Back of House Employee Relations 158

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. Read the first part, here.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Change squeeze tubes and empty chemical containers – Employees should replace squeeze tubes every three to six months and frequently refill empty chemical containers.

Kitchen Safety 203

Kitchen Safety Front of House Food Safety Equipment 203

7 Shifts

NOVEMBER 2, 2021

It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. In a two-week period, employees will instead work one eight-hour day, eight nine-hour days, and receive one extra day off. Table of Contents.

Employee Relations 397

Employee Relations Tip Distribution Front of House Mobile Ordering 397

QSR Automations

APRIL 29, 2024

That’s where ConnectSmart® Host comes in – it’s a game-changing tool that helps restaurants manage their front-of-house operations with ease. Higher job satisfaction helps ease employee turnover, easing the ongoing battle of labor. Join our blog list for monthly updates: Subscribe!

Front of House 52

Front of House Back of House Social Media Fast Casual 52

7 Shifts

JANUARY 7, 2020

Much like profit and loss, employee engagement is a metric that every restaurateur should be tracking regularly. An engaged staff is crucial for smooth operations, satisfied customers, a strong workplace culture, and high profits. Why Care About Employee Engagement? So what’s the big deal about employee engagement?

Employee Relations 349

Employee Relations FOH BOH Certification 349

The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . Handling Operations . A restaurant manager, however, has multifaceted responsibilities.

Operations 52

Operations Management Management Front of House 52

Modern Restaurant Management

MARCH 31, 2022

Should the customer and employee experience not be altered to fit that lifestyle? Should the customer and employee experience not be altered to fit that lifestyle? The personalization of drive-thrus began internally across many brands a few years back. How is QSR ownership changing? Every minute! Great question. David Vance.

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

JUNE 2, 2021

After all, it is here that operations are run on infamously razor thin margins, and the opportune emergence of technologies that provide a better experience for venues and guests mean for the first time in decades, restaurants have a real chance to boost their bottom line. So what exactly does this future look like?

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. Table of Contents. What is a Rotating Shift?

Front of House 195

Front of House Employee Relations Back of House Take-out 195

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

7 Shifts

FEBRUARY 26, 2021

What are the benefits of self-operated delivery for restaurants? Yet it's better for your bottom line when you don't have to kick a percentage back to a vendor. If you weren’t thinking that much about online ordering before, you definitely are now. The habits of diners have changed, and our approach to off-premise along with it.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Hot Schedules

FEBRUARY 23, 2022

Employee Turnover is at an All-Time High: 5 Emerging Benefits Trends You Need to Know. The past year has seen employee turnover reach an all-time high , and you’ve likely experienced it at your own business. Employee turnover greatly hampers throughput and cuts into available revenues. b3lineicon|b3icon-24hours|? |24

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Hot Schedules

SEPTEMBER 3, 2021

Is Your Back Office Sinking Productivity? B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

EATER

AUGUST 10, 2021

The best way to attract long-term workers (back to) the restaurant industry, according to many who advocate for low-wage workers, is to pay people more. Through supply and demand, the thinking goes, higher wages will increase demand, and the restaurant industry can get back up and running again. That money has to come from somewhere.

Front of House 102

Front of House Back of House Employee Relations Small Business 102

Restaurant365

OCTOBER 15, 2021

With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Here are a few helpful labor cost terms, along with how they are related to your total labor cost. Hourly Employees. Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

JUNE 17, 2022

Apps are more intuitive than ever, websites are smarter and technology can help hiring and retention, delivery and operations. John Wang (no relation to Libby Wang) of Rocky Mountain Robotech said the software from his company turns a robotic server into a hostess, a runner, waitstaff and a host. Photo by Networld Media Group.

Technology 78

Technology Front of House Back of House Mobile Ordering 78

Restaurant365

NOVEMBER 18, 2021

How you run and track your payroll accounting has a significant impact on restaurant operations. From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. Tracking labor and payroll data for restaurant employees.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. Looking ahead, we’re focused on strategic, measured expansion and growing profitability.

2024 132

2024 Loyalty Program Customer Experience Customer Service 132

Black Box Intelligence

SEPTEMBER 16, 2022

This trend in off-premise dining almost certainly ballooned as a reaction to the COVID-19 lockdown, but is now established and should be considered a commonplace option for customers and a revenue center for the operational side of the business. . High Prices, Large Check Growth Fuels Increase in Sales Despite Declines in Traffic .

Fast Casual 68

Fast Casual Point of Sale Front of House Fine Dining 68

Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Carbon emissions labeling helps inform our impact on planetary health.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Sling

JULY 31, 2023

Will it save me and my employees time? Will it make customers more likely to come back? Bar Software For Operations There are many different categories of bar software, but to make things simple in this roundup, we’ll just break the applications down into two broad classes: tools for everyday operations and tools for back-office tasks.

2023 78

2023 Bar Management Management 78