Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. A menu should thus be designed and priced to make those items seem essential. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. Table of Contents.

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

MAY 1, 2023

They are the people I am most comfortable around – people with whom I share something important – preparing food. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Modern Restaurant Management

APRIL 11, 2024

Similarly, Taco Bell Cantina is also reinventing its dining journey by offering a shareables section on its menus, showcasing local artwork, opening kitchens, and serving alcoholic drinks like twisted freezes. Additionally, digital menus and order-ahead options enhance convenience and offer personalized customization.

2024 185

2024 Customer Experience Compost Loyalty Program 185

Modern Restaurant Management

JANUARY 15, 2024

Now is the time to get your plays in order to be a winner this Super Bowl Sunday. Themed Menus for the Win : Want to show support for this year’s best teams? Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami.

Food Supply 203

Food Supply Point of Sale Back of House Inventory 203

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. 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.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

SEPTEMBER 7, 2021

We also looked to see if the number of items ordered per receipt has stayed the same: they didn't. Guests are ordering fewer items and paying more for them. Either diners have switched to ordering the more expensive items off the menu, or we're seeing very strong inflation of prices on menus. per receipt.

Tip Distribution 370

Tip Distribution 2021 2019 Cash Management 370

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. “This program is an exciting way to give back to each CPK guest and truly say ‘Thank You’, whether it’s a percentage off their next meal, a memorable vacation, or a cash prize. .

2023 98

2023 Menu Seasonal Menu Back of House 98

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. That system needs access to the internet in order to keep functioning. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.

POS 204

POS Front of House Cash Management Online Ordering 204

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. This efficiency level reduces waste, saves time, and ensures a high standard of food quality.

Operations 184

Operations Front of House Customer Service Kitchen Safety 184

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. One other way you may need to manage inventory is with menu planning. 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

Modern Restaurant Management

MAY 27, 2021

Many restaurants shifted to online ordering, curbside pickup and delivery during the pandemic to stay afloat, and they adopted new safety protocols for guests onsite. The good news is that it doesn’t take a ton of development work or in-house technology expertise for restaurants to pull off a mobile-first approach.

Menu 166

Menu Mobile Ordering Food Safety Online Ordering 166

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). Try “FOOD” on for size. We need to embrace the good and understand the bad and the ugly. Even if it’s only 20 minutes – make this a priority.

Technology 347

Technology Front of House Social Media Back of House 347

Modern Restaurant Management

JANUARY 11, 2024

Remember just saying thank you or giving a pat on the back isn’t enough. For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. Don’t just give them a thanks or a high five.

Management 165

Management Management Back of House Customer Service 165

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. When Should You Increase Menu Prices? What to Consider When Deciding to Raise Menu Prices. And profitability is suffering. So how do you put up prices with confidence and style?

Pricing 158

Pricing Menu Seasonal Menu Food Supply 158

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Front of House Back of House Dine-in 195

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 221

Technology Front of House Back of House Dietary Restrictions 221

Modern Restaurant Management

DECEMBER 18, 2023

It’s the perfect time to look back on a few things we learned in 2023 – based on recent survey data from our restaurant partners – as well as what we predict for the industry in 2024. The survey also showed 75 percent of respondents expected their labor costs to increase in 2023.

2024 197

2024 2023 Back of House 2022 197

Lavu

FEBRUARY 14, 2024

Bar & Liquor Inventory Management: The Heartbeat of Bar POS System How much food and/or liquors do you have on hand? This seamless integration between sales and inventory management means you can instantly identify which liquors or food items are your best sellers, helping you make informed decisions about what to stock up on.

POS 164

POS Bar Point of Sale Front of House 164

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations.

Front of House 206

Front of House Back of House Online Ordering Food Order 206

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes.

Front of House 206

Front of House Mobile Ordering Loyalty Program Back of House 206

Modern Restaurant Management

JANUARY 17, 2024

Create an app to make it easy for Gen Z to place a mobile order, review their regular meals and stay up to date on seasonal specials and rewards. Keep your customers coming back for their favorites by saving their preferences and offering them to place those same orders again.

Loyalty Program 189

Loyalty Program Mobile Ordering Customer Experience Back of House 189

Restaurant Clicks

NOVEMBER 5, 2021

Olive Garden is a family favorite for delicious Italian-style comfort food. With the tagline, “We’re all family here,” Americans would agree this is an ideal spot to gather for great food and fun times with loved ones. 11 Best Menu Items at Olive Garden. 11 Best Menu Items at Olive Garden.

Ordering 104

Ordering Menu Back of House Dietary Restrictions 104

Modern Restaurant Management

JANUARY 31, 2023

With the Super Bowl and March Madness coming up, restaurant owners should be preparing now in order to capitalize on the influx of online orders. Use data to identify popular menu items and promote them during the Super Bowl to drivesales. This can help increase sales and also encourage repeat business.

Loyalty Program 174

Loyalty Program Social Media Email Marketing Online Ordering 174

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Henry is ready to order some dinner. He visits your restaurant’s app and orders his favorite dish on the menu. He receives an estimated wait time for his order of 45 minutes. He receives an estimated wait time for his order of 45 minutes. Let’s come back to Henry.

Technology 199

Technology Front of House Back of House Point of Sale 199

Modern Restaurant Management

JUNE 30, 2023

Further Optimize Delivery, Takeout and Curbside Experiences Many QSRs already relieve congested drive-thrus with distinct lines or protocols for call-ahead orders and third-party pickups. One of our clients, a well-known QSR legacy brand, added an express drive-thru lane for customers ordering ahead on the brand’s app.

Operations 177

Operations Mobile Ordering Customer Experience Online Ordering 177

Modern Restaurant Management

OCTOBER 29, 2019

But what if I told you it is not the only place where you can find innovation, that if you go to the next food show and not find a product that dazzles you, that there are other channels to bring something new and different to your customers. Was the menu confusing or the ordering process complicated? Innovation Through Service.

Innovation 143

Innovation Menu Back of House Front of House 143

EATER

APRIL 10, 2024

Tomekah George Wonder’s big idea for food delivery is to own every aspect of the process, from recipe development to the moment it ends up at your door A few weeks ago, chef JJ Johnson launched a new restaurant concept in downtown Brooklyn. The chefs develop the menu and recipes, lending their famous names. restaurant concepts.

Delivery 122

Delivery Cash Management Point of Sale Back of House 122

Lavu

MARCH 20, 2020

The result is a lesser recipe, or worse, a menu of dismal, repetitive dessert options. I don’t think many [restaurants] benefit when people order them anymore.”. It would be different if people ordered drinks more often alongside cake, but they often don’t. An easy and popular choice is the bottomless mimosa.

Menu 136

Menu Point of Sale Customer Service Customer Experience 136

Modern Restaurant Management

MAY 18, 2020

US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.

Front of House 204

Front of House Back of House Online Ordering Kitchen Safety 204

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Plus, be sure to check back often as our Preferred Partner Program is growing quickly.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

JUNE 2, 2022

The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. Set the Bar. Stay Connected.

Mobile Ordering 185

Mobile Ordering Front of House Back of House Consumer Goods 185

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Plus, be sure to check back often as our Preferred Partner Program is growing quickly.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

APRIL 17, 2023

Automation tools also provide value through mobile ordering apps, AI solutions, digital reviews apps, and online reservation software. Mobile Order Applications Mobile smart order apps for waiters help to speed up the service and manage the orders right at the guest’s table.

Mobile Ordering 202

Mobile Ordering Cash Management Online Ordering Front of House 202

Modern Restaurant Management

OCTOBER 14, 2022

Customers with food allergies take a great risk to eat food prepared by someone other than themselves, as they may suffer potentially severe consequences from coming into contact with a triggering allergen. While this is by no means a comprehensive list, these are some common food allergens that you should read up on: Tree Nuts.

Allergens 186

Allergens Kitchen Safety Front of House Food Safety 186

ChowNow

JUNE 7, 2021

Online ordering has opened up a new world of restaurant upselling and optimization possibilities that reach far beyond the capabilities of the paper menu format we all know and love. Physical, in-house restaurant menus generally thrive on simplicity and easy design. Write crave-worthy menu item descriptions.

Menu 78

Menu Online Ordering Demo Back of House 78