7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. Not repeat dishes, not just recycle things that we've done in the past. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. We inherited a space and a lot of goodwill.

Communication 195

Communication Front of House Education Back of House 195

Sling

JULY 14, 2020

Front Of House. Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. How To Clean A Restaurant: Checklist. Hand sanitizer.

Front of House 78

Front of House Back of House Food Supply Recycling 78

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 154

Fast Casual Front of House Fine Dining Mobile Ordering 154

The Restaurant Times

FEBRUARY 22, 2022

Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more. Here are 3 restaurant startup trends to keep in mind in 2022.

2022 98

2022 Front of House Cash Management Online Ordering 98

Xtra Chef

NOVEMBER 20, 2019

The season of giving thanks and celebrating with friends, family and colleagues is upon us. And, with it, comes a rise in reservations for holiday parties, special family outings and overall overindulgence. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. Let’s take a peep at the numbers.

Waste 75

Waste Compost Front of House Food 75

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

EATER

MAY 16, 2023

Only 30 percent of glass bottles are recycled in the U.S., I worked back of house at Boulettes Larder and Michael Mina , then went to front of house at Saison. Then, I moved back to the East Coast to do my post-bacc and med school at Harvard. Eater: What was your first job? What did it involve?

Sustainability 102

Sustainability Back of House Front of House Agriculture 102

Open for Business

FEBRUARY 29, 2024

Information in this article is presented “as-is” and may not constitute the most up-to-date information. All liability with respect to actions taken or not taken based on the contents of this article is hereby expressly disclaimed.

License 78

License Certification Kitchen Safety Food Safety 78

The Rail

JULY 19, 2022

When suitable technologies are understood and well implemented, they can create more opportunities for improvements whether at the back of the house (such as accounting, payroll, building maintenance , etc.) or front of the house (e.g. 1 - Technology. 1 - Technology. digital menus, digital signage , etc).

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

EATER

OCTOBER 19, 2020

Outdoor setups have also given restaurants a way to bring back some of their staff and to welcome customers eager for a break from their own kitchens. When restaurateurs and diners alike are mindful and cautious, eating outside has proven to be relatively low risk. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 145

Kitchen Safety Food Safety Employee Relations Fine Dining 145

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 442

Seating Front of House Back of House Cash Management 442

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

MAY 12, 2020

" "It's going to be a long road back to normal," said Steven Hall. "Even In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

Mobile Ordering 147

Mobile Ordering Online Ordering Food Order Recycling 147

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

2019 128

2019 Compost Mobile Ordering Point of Sale 128

EATER

JULY 6, 2022

Schaible kept a notebook in his back pocket to write down everything he learned: how sheep-grazing patterns affect flavor, the proper way to butcher old dairy cattle. This story contains a detailed account of a sexual assault. Last year, I showed my partner the scenes I was in, and he was ecstatic, ‘Cool, my boyfriend’s on Netflix!’

Compost 133

Compost Front of House 2014 Back of House 133

Modern Restaurant Management

JANUARY 27, 2020

Replacing error-prone handwritten scribbles and shouts, Ultimate is a digital workflow solution, connecting the front- and back-of-the house directly with diners and creating a transparent view into their order status – whether diners order for pickup or delivery on Grubhub, at an in-store kiosk, or directly with a cashier.

Catering 119

Catering Mobile Ordering Customer Service Leadership 119

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

Serving 204

Serving White Paper Food Recycling 204

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

Franchise 133

Franchise Franchising Fast Casual Leadership 133

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 142

Allergens Kitchen Safety Guest Recovery Customer Service 142

Modern Restaurant Management

OCTOBER 31, 2019

Front of house staff is more likely to churn – Everyone knows that more tables sat equals more money earned, but how do you turn tables faster without making guests feel rushed? National Menu Trends. The team at Upserve just released their latest trends report. Order for Pickup Stats. ."

2019 136

2019 Mobile Ordering Online Ordering Customer Experience 136