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.

Operations 52

Operations Management Management Front of House 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

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

JUNE 26, 2021

This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . With so many restaurants shutting down and a high attrition rate, it is probably a good time to restaff your restaurant or bring back the old crew. Formulate A Revised Restaurant Business Plan .

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

EATER

APRIL 8, 2021

At the weekly staff meeting, they came up with an ad hoc plan: One group of staff members developed their first COVID safety protocols, ordering hand sanitizer, scheduling hand-washing breaks, and putting lines of blue painter’s tape across the floor of the restaurant to show people how to stay six feet apart. The year had started off strong.

Training 115

Training Café Kitchen Safety Back of House 115

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

360Training

JUNE 11, 2020

Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? They’re referred to as Potentially Hazardous Foods (or PHFs). during processing and manufacturing. By Contaminant.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

KaTom

MAY 4, 2020

As areas across America slowly establish a new normal, restaurant owners are working to figure out how they can protect the health and safety of their employees and customers. 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 64

Front of House Back of House Kitchen Safety Food Safety 64

EATER

JANUARY 5, 2022

On a theater-sized screen set up at the front, I watch as a drone flies over a low, sunny suburb, bypassing highways and beaches and nondescript homes, where in the backyards everyone cranes their necks to see what this spidery black object is zooming across the sky. Why should you ever have to leave the house? What a bold future.

Food 144

Food Mobile Ordering Online Ordering Food Order 144

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. 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.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Touch Bistro

MARCH 25, 2021

Considering three in four restaurant workers leave their employers within a year, and the average cost of turnover can set a restaurant back as much as $5,864 per employee (ouch!) After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. Let’s get started!

Hiring 52

Hiring Employee Relations FOH BOH 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

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. The term ‘restaurant operations' refers to the process by which a restaurant is run. Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. 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.

Food Safety 177

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 177

360Training

JUNE 25, 2020

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. One of the key strategies for preventing food-borne illness in your kitchen is Time and Temperature Control for Safety (TCS). Easy, right?

Food Safety 148

Food Safety Food Kitchen Safety Front of House 148

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

Apicbase

MAY 12, 2023

Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. They need to maintain consistency, provide excellent customer experience and optimise performance across a growing number of locations. Meanwhile, the market is changing at lightning speed.

Operations 52

Operations Back of House Sustainability Front of House 52

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

The Restaurant Times

MAY 19, 2021

Restaurant operation manuals are the spine of restaurant businesses. They include a set of important documents, guidelines, and other information that restaurant managers and staff should be aware of. The operation manual for restaurant also provides guidelines to new restaurant employees and interns. when writing the manual.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 146

Allergens Kitchen Safety Guest Recovery Customer Service 146

EATER

AUGUST 21, 2020

It had been pushed back 15 minutes — a potentially ominous sign. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. The tone of the room shifted.

White Paper 145

White Paper Social Media Magazine Back of House 145

EATER

JULY 22, 2021

We’re never going back to normal,” Jackson predicted shortly after the pandemic reached New York City in March of last year. Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chef Russell Jackson was tired. Honestly,” he said, “I’m broken.”.

Fine Dining 117

Fine Dining Back of House Dine-in Front of House 117

Black Box Intelligence

NOVEMBER 1, 2021

Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 percentage points or more during the week). .

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84