Culinary Cues

MAY 23, 2021

Now that the pandemic was beginning to come under control and state governments were loosening the grip of protocol on restaurants – customers were beginning to re-emerge, albeit with some trepidation. We can easily apply Dickens profound human summary to the state of the restaurant industry today.

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7 Shifts

JANUARY 23, 2024

A patchwork of federal, state, and local laws regarding labor, overtime, payment of tipped workers, and more are what govern restaurants. 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. But it isn’t simple.

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EATER

JULY 7, 2023

To make the case for service fees, many restaurateurs have insisted that they’re a way to make pay more equitable between front-of-house workers like hosts and servers and kitchen workers like line cooks and dishwashers. Now, the fees have inspired a lawsuit at Los Angeles hot spot Jon & Vinny’s.

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7 Shifts

APRIL 23, 2021

Unemployment benefits—augmented by federal government support—are providing security that restaurants have not been able to over the past year. Imagine if you were furloughed from your job then offered it back with more responsibility and less pay; you probably wouldn't be in a hurry to return to that job either.”.

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EATER

SEPTEMBER 11, 2023

Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.

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7 Shifts

MARCH 31, 2023

“Take better care of your staff.” We’ve all heard it. Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around?

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Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

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Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

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Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

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Clover - Restaurants

APRIL 16, 2024

It can eliminate the wage gap between front of house and back of house, alleviate competition between servers, and reduce confusion for customers. Be sure to research your state’s laws governing tipping and/or gratuity policies to ensure the policies you choose to implement align with legal requirements.

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Culinary Cues

MAY 26, 2020

OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. When that occurs we will be able to go back to business as usual – right? So the question is – where is the leadership in building such a plan? How can we really stay on top of this challenge?

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Social Hospitality

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros. We are committed to providing relief to medical staff and others who are on the front line of this global battle against COVID-19 as well as the volunteer organizations on the ground serving local communities,” said Bill Hornbuckle, Acting CEO and President of MGM Resorts International.

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Hot Schedules

FEBRUARY 23, 2022

Rushing back mourning employees only contributes to lost productivity and burnout, and once that happens, quitting becomes only a formality. Going this route also frees up management from HR administration to complete more front-of-house tasks. Employee turnover greatly hampers throughput and cuts into available revenues.

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7 Shifts

JANUARY 23, 2024

A patchwork of federal, state, and local laws regarding labor, overtime, payment of tipped workers, and more are what govern restaurants. 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. But it isn’t simple.

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EATER

FEBRUARY 18, 2021

In the absence of clear federal and state government mandates, they have had hugely variable experiences from workplace to workplace as they weigh the pros and cons of returning to kitchens and dining rooms. If there hadn’t been a financial incentive to go back to work, I would have waited longer,” he says.

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Cheetah

NOVEMBER 3, 2020

Since the US government and state authorities started shutting down restaurants, millions of workers were laid off. Excluding the back-of-house workers is one of the problems with tipping. Tipping at restaurants has always been a contreversial issue. Up until the virus outbreak, these workers made as little as $2.13

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EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. But despite of all of this, Peaches Hot House is busier than ever. Even if it’s a busy night, you can only seat so many people,” says Damian Laverty-McDowell, the company chef for B + C Restaurants, the group that owns Peaches Hot House. 15 gallons of cocktails.

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Black Box Intelligence

MARCH 16, 2023

These could be location-specific blind spots — they could be blind spots in the back-of-house, front-of-house, or among team leaders and managers — or they could be issues related to a product or a process that is impacting your frontline’s ability to deliver the quality and consistency of service experience your customers expect.

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Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. The same is true of where we choose to eat.

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The Restaurant Times

FEBRUARY 22, 2022

For those who have made it this far, the future appears bleak, as the government bailout package they expected didn’t come to pass. Trends come and go, and, indeed, they’re never here to stay. However, we are living in exciting times with new opportunities emerging out of utter chaos. Sustainable Business Practices .

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Modern Restaurant Management

APRIL 14, 2020

" In an effort to help franchisees overcome the business challenges caused by the COVID-19 crisis, Huddle House has announced a program of relief measures being temporarily offered to franchisees to support the system head-on during this crisis. "Cox Media has been very supportive to us during this difficult time. . "In

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EATER

FEBRUARY 27, 2024

. | Elijah Nouvelage/Getty Images Earlier this week, the FTC filed a lawsuit alleging that the deal would eliminate competition and raise grocery prices It’s likely that the place you shop for groceries every week is owned by one of two companies — Kroger, or Albertsons. billion merger. antitrust concerns” over the merger.

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EATER

JULY 2, 2021

For front of house, what is the base pay before tips? For back of house, are tips shared? Shutterstock. NYC has allowed full-capacity dining since May 19, one of the earlier cities to do so, with places like Los Angeles, Chicago, and Austin following close behind. Are tips pooled? Does that cover vision and dental?

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The Restaurant Times

JUNE 30, 2021

With the easing of lockdown restrictions and the government’s focus on restoring normalcy, restaurant managers must focus on getting their businesses back on the path to profits and cover the pandemic losses as soon as possible. . A restaurant primarily has two types of operations – front of the house and back of the house.

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7 Shifts

JULY 8, 2023

And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer. We're just a number. And however it happened, it happened. 10 years later, he's in the COO seat.

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Social Hospitality

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros The Four Seasons Hotel in Manhattan is providing free rooms to doctors, nurses and other medical personnel. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Here are 10 inspirational ways the hospitality industry is embracing positivity during COVID-19.

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7 Shifts

NOVEMBER 17, 2021

Kitchen items should be counted separately from the front-of-house and bar inventory. Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) avocados in the stock room. Table of Contents.

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The Restaurant Times

JULY 1, 2021

The restaurant industry has particularly taken a turn for the worse due to increasing hygiene concerns among customers and government-imposed lockdown. To survive in the midst of fierce competition, the UAE restaurants need to increase customer engagement and win their trust back by adopting new and innovative marketing techniques. .

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Cheetah

AUGUST 12, 2020

For the back of the house, ensure proper air flow of cooking vents. For the front of house, develop a seating plan using flexible dining room supplies. Many local governments have enacted new regulations to allow dining in streets and public spaces. This will dilute the air and remove contaminants in the kitchen.

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EATER

APRIL 27, 2021

Jayamaran, who is the president of One Fair Wage , a group fighting to abolish the tipped minimum wage, says front of house employees, who often rely on tips but have to enforce at times controversial mask mandates, are especially fed up. One factor is simply the onslaught of new positions.

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EATER

MARCH 24, 2023

According to the Federal Trade Commission, these laws require big companies to notify the government of their intention to merge, and prohibit mergers in which the result “may be substantially to lessen competition, or tend to create a monopoly.” billion merger. Katie Porter, who united this month to form a coalition called Stop the Merger.

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KaTom

MAY 4, 2020

Still, there are recommended restaurant coronavirus safety precautions from healthcare officials, restaurant associations, and government officials that can help reduce the risk your operation will contribute to the spread of SARS-CoV-2. Front of House. Back of House. Table of Contents. Before You Open.

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Open for Business

OCTOBER 20, 2023

Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Are you targeting families, young professionals, or a little bit of everything? Knowing your audience will inform your menu, but more importantly, your restaurant’s overall vibe and service style.

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Marketing4Restaurants

APRIL 1, 2021

Uber in the UK recently had a set back with their hiring agreement for their drivers. Some governments are also seeing that ‘Gig’ workers are displacing full and part time workers as Restaurants see that it is easier and cheaper to employ a delivery rider and therefore lay off their delivery team. Deliveroo in Australia.

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EATER

NOVEMBER 11, 2020

Where is the conscience of this government, of this social system to support people? It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August. She kept her second restaurant, Nari, open, turning the six-month-old space in Japantown’s Kabuki Hotel into a takeout operation.

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7 Shifts

OCTOBER 26, 2022

American travelers brought it back to the states as a way to feel aristocratic. But by 1926, governments repealed these laws because it became difficult to regulate something that had spread so rampantly. When you dine out at a restaurant, you tip your server. A guest's tip subsidizes wages for most of America's restaurant workers.

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ChefMod

OCTOBER 6, 2021

In a bid to counteract these negative effects in the restaurant industry, the government established various regulations to ensure the safe operation of the restaurant industry. Although these regulations are ever-changing, there are several ways that restaurant owners and stakeholders can continue to run a successful restaurant business.

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