Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Ask for references. A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. They should be willing to share.

Specials 197

Specials Operations Hiring Front of House 197

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Table of Contents.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

JUNE 2, 2022

Here, using data from Intouch Insight ’s 2022 Restaurant Trends Report and ongoing consumer surveys, we’ll explore the importance of offering a mobile ordering option and why you should keep these interactions as direct as possible, as well as the key drivers that keep consumers coming back. Set the Bar. Stay Connected.

Mobile Ordering 189

Mobile Ordering Front of House Back of House Consumer Goods 189

Modern Restaurant Management

NOVEMBER 19, 2019

Cloud Kitchen / Virtual Kitchen / Ghost Kitchen – they are all referred to by different names, but the concept is very evident in the names. Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house.

Delivery 146

Delivery Front of House Back of House Mobile Ordering 146

Goliath Consulting

JUNE 30, 2020

According to Toby Malbec, Managing Director of ConStrata Technology Consulting featured in Hospitality Tech Magazine, higher level of protection and assurance of safety measures are necessary to alleviate customers of their health concerns and persuade them back to dining in (6). Tech for Touchless, Contact-Free Dining. Employee Health.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Clover - Restaurants

MAY 3, 2024

In this guide, learn about properly cleaning the restaurant and items such as silverware, as well as how to help prevent cross contamination and other risks in the back of house. An estimated 3,000 people in the U.S. die each year due to foodborne illness. Cleaning and sanitizing in restaurants is an essential part of food safety.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Sante

MAY 11, 2020

For instance, kitchen workers are more prone to lacerations, punctures, and burns due to proximity to cooking equipment. Regardless of whether you work in the front or back of the house, you are certain to be on your feet for long hours. A strain is more commonly referred to as a “pulled muscle.”

Employee Relations 130

Employee Relations Front of House Back of House Kitchen Safety 130

360Training

JUNE 11, 2020

Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. They’re referred to as Potentially Hazardous Foods (or PHFs). According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. during processing and manufacturing.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 198

2023 Loyalty Program Mobile Ordering Customer Experience 198

Restaurant365

OCTOBER 8, 2021

The term ghost kitchen generally refers to a food business that only sells items for off-premise dining. There are many ways that the back-of-house may be organized, but the restaurant is set up without a traditional front-of-house (without waitstaff or on-site seating options). Let’s dive into the details.

Front of House 78

Front of House Back of House Website Management Delivery 78

The Restaurant Times

MARCH 27, 2022

However, the growth period conveniently masked the competition brimming at its back. A restaurant manager must promote successful business tactics and oversee all back of house and front of house operations. After the collapse due to the pandemic, the market is slowly but surely getting on the path to recovery.

Management 52

Management Management Front of House Back of House 52

KaTom

MAY 4, 2020

You can use the information below as an easy reference of some ideas you can incorporate into your own plan to reopen a restaurant after a coronavirus shutdown. Front of House. Back of House. How to Reopen a Restaurant After a Coronavirus Shutdown. That document includes an entire section of restaurant guidelines.

Front of House 64

Front of House Back of House Kitchen Safety Food Safety 64

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1.

Management 52

Management Management FOH BOH 52

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

BOH 52

BOH Front of House Back of House Point of Sale 52

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. It unlocks previously unattainable insights on profitability and helps you to make better business decisions (with the data to back you up).

Point of Sale 52

Point of Sale POS Management Management 52

EATER

AUGUST 26, 2021

There is no storefront, no dining room, and no front-of-house staff. We have plenty of those franchisees, and the reason is because they already pay the rent, they already have a kitchen, they already have all of the prep ability and equipment,” says Franko. “So

Dine-in 101

Dine-in Delivery Equipment Fast Casual 101

ChefMod

OCTOBER 20, 2021

Sharing a delicious meal with friends and family delivers on all fronts. People seem to be making up for the lost time on the social front, unfazed by rising fuel, food, and labor costs. With the government banning in-house dining, savvy eateries quickly pivoted their operations. Account for external forces.

Catering 52

Catering 2022 Pricing Food Supply 52

Modern Restaurant Management

MARCH 22, 2023

IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time. Instead, IoT technology works alongside employees to reduce mundane tasks and give them valuable time back to focus on more pressing priorities. percent in late 2022.

Back of House 180

Back of House Front of House Food Safety Kitchen Safety 180

BNG Point of Sale

JULY 16, 2021

A high turnover rate means people come back often enough because they like your menu selection so there is less urgency associated with their visit which results in longer stay times for guests and increased spending per customer. These important business models are what profitable restaurants don’t take lightly.

Point of Sale 52

Point of Sale Seasonal Menu Cash Management Fine Dining 52

Modern Restaurant Management

OCTOBER 23, 2019

In this edition of MRM News Bites, we feature The Local Culinary, Ordermark and DoorDash, Lavu and Omnivore, Revel and 7shifts, Tocaya Organica and Postmates, bd’s Mongolian Grill and Lightspeed POS. Local Culinary Expanding. Led by Alp Franko, The Local Culinary also expanded from eight to 20 concepts, based on popularity and demand.

Point of Sale 77

Point of Sale Customer Experience Customer Service Front of House 77

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. You won’t need to reference external sources if your own standards go above and beyond the requirements. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards.

Front of House 215

Front of House Management Management Franchise 215

Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. They also include variable costs such as food costs, hourly staff wages, and equipment maintenance. A slight improvement in your net profit makes a huge difference.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. Restaurant jobs include many more than the obvious few that spring to mind. The restaurant industry is rich in career opportunities for all kinds of folks with different interests.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

360Training

JUNE 25, 2020

For shorthand, all of these are referred to as “TCS foods.” There’s nothing more fundamental than food safety in the restaurant industry. The results of poor food safety can be devastating to both your reputation and your bottom line. And online rating sites have given “word of mouth” a new level of permanence.

Food Safety 148

Food Safety Food Kitchen Safety Front of House 148

Open for Business

DECEMBER 12, 2023

You don’t have to retain a lawyer up front, but you at least need to have a consultation with an attorney to understand your options in terms of incorporation, as well as the laundry list of other things that you’ll need to consider. “You Most restaurants need funding, especially during the initial stages when they’re setting up.

Back of House 78

Back of House Restaurant Law Email Marketing Small Business 78

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. . Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

Food Safety 177

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 177

EATER

MAY 9, 2023

Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. That dish you crave so badly? Finally, all your loved ones will understand why.

Back of House 91

Back of House Events Front of House Beverage 91

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

EATER

FEBRUARY 7, 2022

One woman’s journey into the heart of grain and how our flour is made Where were you during the great bread baking boom of 2020? Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. In went the white stuff, a flurry of particles clouding around me like a halo. But I also couldn’t explain what made it different.

Consumer Goods 101

Consumer Goods Back of House Small Business Front of House 101

EATER

JUNE 27, 2023

If it requires special equipment, like a sous vide machine or a smoker; or has an element of danger, like an open fire; or requires building something, like a backyard brick pizza oven; or requires some sort of feat of endurance, like manning a barbecue pit for 18 hours, it is dude cooking. I refer to Manifold Destiny: The One!

Back of House 89

Back of House Front of House Book 2007 89

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Modern Restaurant Management

DECEMBER 27, 2019

This edition of MRM News Bites features NCR, Bloom Intelligence, The American Food Association, The Dinex Group, Performance Food Group Company, Appetize and Restaurant365, Snackpass, PAR Technology, Net Element, Sensory, GRIF, Picnic and El Pollo Loco. NCR Acquires Zynstra. NCR Corporation acquired U.K.-based

Mobile Ordering 123

Mobile Ordering Customer Service Point of Sale Customer Experience 123

Goliath Consulting

JUNE 15, 2020

The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Perhaps more unsettling is the uncertainty of it all. So the question is: how do you respond?

Supplies 124

Supplies Food Supply Sourcing Guest Recovery 124

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

DECEMBER 9, 2019

Please refer to the full list at the appendix below or the GCA’s official website. Best Korean Restaurant: BCD Tofu House. Best New American Restaurant: The Front Yard. “This year's selection process is very smooth and efficient,” said Jiufang Ding, executive producer of The GCA. New York, NY.

Leadership 167

Leadership Online Ordering Website Management Customer Experience 167