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 474

Employee Relations Back of House Front of House Customer Experience 474

ChowNow

MAY 9, 2025

From there, well walk through the other major cost categories and share practical strategies to help you cut back without sacrificing quality or guest experience. In many cases, controlling labor costs is less about cutting people and more about scheduling smarter and cross-training your existing employees.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. This includes back waiters, bus personnel, and bartenders. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

Modern Restaurant Management

JUNE 2, 2021

More importantly, we are going to see a stronger first party connection between restaurants and their guests, one that is more personalized–and therefore more satisfactory, as well as better experiences for restaurant employees who have a real opportunity to redefine the role of service. But not in the way you might think.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Modern Restaurant Management

AUGUST 25, 2020

Studies have shown that better IAQ relates to reduce risk of airborne viruses such as COVID-19. Good mechanical design starts with ventilation, filtration and proper airflow relation. In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. Architectural Considerations in HVAC.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees financially impacted by the coronavirus crisis. Clic here to d onate to the Foundation’s Restaurant Employee Relief Fund. This fund is designed to help those struggling employees.”

Healthcare 516

Healthcare Employee Relations Online Ordering Customer Service 516

Modern Restaurant Management

MARCH 16, 2020

" "This is a very challenging time, and we're experiencing something we have never had to deal with before," said Jennifer Petrocelli, executive director of The Preston House & Hotel, a participating restaurant. "We The National Restaurant Association has provided a list of best practices to ensure business continuity.

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

Modern Restaurant Management

APRIL 8, 2020

As restaurants adjust back to a new normal, we expect operators to incrementally add tables and seats back to their longtime standard. We agree that “people aren’t going to want to sit shoulder to shoulder" at first, and that “they are still going to be cautious and want some spacing.” from the surface.

White Paper 531

White Paper Seating Employee Relations Back of House 531

Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important!

Menu 484

Menu Seasonal Menu Front of House Reference 484

7 Shifts

MARCH 25, 2022

What 3,700 Restaurant Employees are Looking For To Stay Engaged. Where we have seen significant changes are both in the total number of labor hours per day, and labor costs in relation to sales. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. Table of Contents.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

Culinary Cues

MAY 28, 2022

The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication. This is where we celebrate and reflect – the place where a cook offers the most important expression of love through the creative preparation of food.

Front of House 424

Front of House Back of House Small Business Employee Relations 424

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. A drop in employee retention & difficulty in hiring.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

7 Shifts

MARCH 23, 2022

When it came to employee scheduling, National Coney Island had about as many methods as it did locations. It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. The training took like an hour for us to pick, pick it up and start using it,” says Buck.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

AUGUST 5, 2021

Employee scheduling for your restaurant can be the most stressful part of your job. Cross-Train Your Employees. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Plus, that schedule almost rarely ends up going as planned.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

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?

Employee Relations 370

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

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

JANUARY 7, 2020

Much like profit and loss, employee engagement is a metric that every restaurateur should be tracking regularly. We’re giving you the scoop on why you should care about employee engagement and how you can track it, and sharing tips for how to use this data to gamify staff performance and boost engagement.

Employee Relations 349

Employee Relations FOH Certification BOH 349

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 450

Guest Recovery Front of House Employee Relations Food Truck 450

7 Shifts

DECEMBER 8, 2020

There is a way—and it’s through creating employee contests. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

7 Shifts

JANUARY 31, 2024

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. A better description might be a balancing act that presents new and unique challenges every day. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

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. These applications are numerous, but generally fall into one of four categories: Supply chain optimization Decision models Personnel-related applications (e.g.,

Front of House 294

Front of House Back of House Employee Relations Supplies 294

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation.

Kitchen Safety 414

Kitchen Safety Back of House Front of House Food Safety 414

Lavu

JULY 4, 2025

POS systems are where you place food and drink orders and send them to the back of the house. How a Restaurant POS System Streamlines Communication Between Waitstaff and Kitchen One of the main benefits of a digital POS system is the immediate communication between the front and the back of the house.

POS 78

POS 2025 Front of House Back of House 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

Modern Restaurant Management

JUNE 12, 2024

Balancing operational and guest needs involves adopting technology that makes back-end processes more efficient and improves the front-end customer experience. The report, which surveyed 127 restaurant executives across the U.S. The report, which surveyed 127 restaurant executives across the U.S.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

EATER

DECEMBER 16, 2021

My parents and I lived in an old trailer in Sonora until I was two or three, then they came back to Arizona and they bought a house. They kicked me out of the house,” she said. Getty Images. The day-to-day realities of a gig economy driver for DoorDash and Postmates: 12-hour days, bad tips, customer abuse, and parking tickets .

Back of House 363

Back of House Delivery Employee Relations Mobile Ordering 363

Modern Restaurant Management

APRIL 21, 2023

Employees should make frequent deposits to the drop safe throughout the day to minimize the amount of cash available at any given time. Employees should make frequent deposits to the drop safe throughout the day to minimize the amount of cash available at any given time.

Bar 251

Bar Cash Management Employee Relations Tip Distribution 251

7 Shifts

AUGUST 18, 2024

Opening a restaurant is a big challenge that requires a huge investment of time and money. But the challenges don’t stop there—once open you have to focus on improving processes, managing labor schedules, and controlling restaurant costs. Indeed, controlling restaurant costs is one of your biggest challenges. What costs do you focus on?

License 370

License Equipment POS Food Supply 370

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). PLAY 2: Onboard & Train Your Seasonal Staff. Train and prepare staff to serve guests in a high-speed, high-volume environment. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

FEBRUARY 10, 2020

Hardee's, and Panda Express are just some of the leading restaurant chains that have added plant-based items to their menus over the past 12 months, with Del Taco, Qdoba Mexican Eats, Red Robin, and Yard House adding additional items to their existing plant-based offerings. This data covers U.S.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Lavu

MAY 23, 2025

Related: The Essential Guide to Restaurant Inventory Management Software 3. A restaurant POS system helps you process payments and manage details of your business from inventory tracking to employee scheduling to creating reports on best-selling items. Related: 8 Factors to Consider When Choosing a Restaurant POS System 4.

2025 78

2025 Employee Relations Tip Distribution POS 78

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

JULY 30, 2021

Furthermore, a recent study by SaverLife sponsored by the FINRA Foundation found that savings balances above just $250 are correlated with increased housing security, ability to pay utility bills, and avoiding high-cost borrowing. It’s one more way we can show how much we care about our employees.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508