Goliath Consulting

JUNE 8, 2025

Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge. For restaurant and bar owners, getting your kitchen ready for rising temperatures isn’t just about comfort; it’s about performance, food safety, and protecting your bottom line.

Kitchen Safety 243

Kitchen Safety Seasonal Menu Food Safety Equipment 243

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Food service has changed forever and getting an integrated digital approach to managing all your guidelines and compliance issues, especially across multiple locations, is more crucial than ever. Define Data-Based, Measurable Standards.

Management 539

Management Front of House Management Franchise 539

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer.

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

DECEMBER 18, 2024

The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

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 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

JULY 27, 2021

Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. Want to be Tech-Savvy? Start with Your Staff.

Front of House 609

Front of House Back of House Loyalty Program Customer Experience 609

Modern Restaurant Management

OCTOBER 7, 2021

Food safety and restaurant cleanliness. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Kitchen operations. Dining room procedures.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

MARCH 1, 2021

Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself. But in that challenge is also an opportunity.

Technology 454

Technology Kitchen Safety Food Safety Food Supply 454

Modern Restaurant Management

APRIL 22, 2025

Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

Front of House 221

Front of House Back of House Waste Recycling 221

Modern Restaurant Management

JUNE 8, 2020

Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Safety ordinances can vary widely by city, county, and sate. Though a handful of U.S.

FOH 507

FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

AUGUST 29, 2022

restaurants wasting between 22 to 33 billion pounds of food each year, every improvement in operational efficiency is an essential contribution to preventing waste and reducing loss. Many restaurant managers have already moved to digital food safety programs that give them visibility into the state of their assets across multiple locations.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

Modern Restaurant Management

DECEMBER 30, 2020

While there is no single answer as to how best to do so, if we look back at the pandemic’s impact thus far, it’s clear that the ability to effectively pivot offerings and communicate with your customers is critical to a restaurant’s survival. Be Transparent About Safety. Think Beyond Your Four Walls.

2021 563

2021 Marketing Food Safety Back of House 563

Modern Restaurant Management

MAY 7, 2020

“But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. Those measures will continue in the future.”

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix. Communications. Let’s take a look at a few that can directly benefit you today.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

JUNE 23, 2020

Business begins at the endpoint, especially in food service and hospitality. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact. As a new normal emerges, it will be more important than ever to elevate the dining experience with experiences that are personal and delightful.

Back of House 568

Back of House Front of House Kitchen Safety Online Ordering 568

Modern Restaurant Management

APRIL 7, 2021

A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers.

Kitchen Safety 423

Kitchen Safety Food Safety Front of House Back of House 423

Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. Food Safety. A potentially costly sneaky costs is food safety.

Food Supply 474

Food Supply Food Safety Front of House Back of House 474

Modern Restaurant Management

MARCH 17, 2025

Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. There are many areas where we have seen food service operators benefit! This makes business tight causing a hard look at any extra costs.

Food Supply 221

Food Supply Customer Service Back of House Small Business 221

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Running a restaurant is a balancing act. Its tough, and cant be done passively. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MARCH 22, 2023

As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 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.

Back of House 449

Back of House Front of House Food Safety Kitchen Safety 449

Modern Restaurant Management

JUNE 29, 2020

For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Food handlers must wear gloves, hats and masks. If you make them feel welcomed, they will continue to come back again and again and will remember your personal touch on their experience.

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

JULY 13, 2020

While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. People have been both eager and hesitant to venture back out into the world as stay-at-home orders have lifted. Consumers Expect Their Health and Safety to be Your First Priority.

Consumer Goods 539

Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.

Food 474

Food Food Safety Front of House Fast Casual 474

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. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.

Kitchen Safety 508

Kitchen Safety Front of House Food Safety Equipment 508

Modern Restaurant Management

JUNE 14, 2022

There are all kinds of different types of restaurant theft, ranging from food and inventory, theft at the register and checkout counter, external grease theft, time theft and employee product theft. Restaurant theft is expensive. That totals between $3 and $6 billion annually. Seems simple enough, right? Implement a Point of Sale System.

Point of Sale 508

Point of Sale Kitchen Safety Back of House Inventory 508

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

Training 449

Training Front of House Kitchen Safety Allergens 449

EATER

APRIL 8, 2025

Train food, Ive come to learn, is its own distinct and expansive category. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.

Training 279

Training Food Travel Social Media 279

Modern Restaurant Management

SEPTEMBER 23, 2024

In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards.

Training 450

Training Kitchen Safety Food Safety Front of House 450

Modern Restaurant Management

JANUARY 8, 2021

With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. The major focus of these guidelines is keeping customers safe, but it’s equally important to consider the safety of employees. For restaurant owners, the answer lies in the technology. 86 Paper Chits.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

JULY 8, 2020

” Rejection is always expected when new ideas are shared, but when we looked around the restaurant we saw most guests on their phones– taking pictures of their food, splitting checks through Venmo, sharing on social media. One year ago we walked into a Cambridge, Massachusetts restaurant for the first day of field research.

Hospitality 520

Hospitality Technology Mobile Ordering Food Safety 520

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

FEBRUARY 17, 2020

You get home from a long day at work, don't feel like cooking and want to treat yourself to some great food. But with the rise of services like DoorDash, GrubHub and Caviar, good food — some of it from Michelin-starred chefs — is only a click away. Consumers look for a sparkling clean front of house.

Customer Experience 495

Customer Experience Front of House Back of House Consumer Goods 495

Modern Restaurant Management

AUGUST 10, 2020

Signs and graphics have been and will continue to be integral to restaurant owners’ success as they navigate the ever-changing process of getting back to business. Safety and policy signs about mask requirements, temperature readings or social distancing ensure patrons that you are doing everything in your power to keep them safe.

Communication 493

Communication Kitchen Safety Front of House Food Safety 493

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 474

Allergens Kitchen Safety Front of House Food Safety 474