Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. When it comes to your livelihood, any gaps in inventory are more than mere annoyances — they could be hurting your ability to make a profit. Why Inventory Management Matters.

Inventory 193

Inventory Management Management Waste 193

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. What Is Back Of House (BOH)?

Front of House 88

Front of House Back of House FOH BOH 88

Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Improvements in back-of-house technology can help restaurants be more cost-conscious while remaining competitive.

Back of House 64

Back of House Technology BOH Kitchen Safety 64

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

Management 398

Management Management Kitchen Safety Front of House 398

Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

OCTOBER 19, 2023

Think back in personal time. What about that moment when the training wheels came off and you were able to balance and ride your bike independently? Do you remember when you first discovered how to snap your fingers or whistle? Whether a public display of pride was evident – you were beaming inside. Talk with them and dig deeper.

Training 367

Training Seasonal Menu Back of House Leadership 367

7 Shifts

AUGUST 5, 2020

Are there any tips for food delivery and takeout inventory management? When you decide who is responsible for managing delivery orders, train those staff members on the processes they need to follow, how they should communicate delays to customers, and the tools they need to use to fulfill orders.

Delivery 341

Delivery Food Email Marketing Front of House 341

Culinary Cues

DECEMBER 5, 2023

In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. Patience, knowing that you probably don’t know what you don’t know, and fall back on perfecting what you do know first, and realize that when you are ready, you will be ready. You want more!

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Modern Restaurant Management

FEBRUARY 2, 2024

Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.

Operations 185

Operations Front of House Customer Service Customer Experience 185

Culinary Cues

MARCH 10, 2022

Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day. If the chef doesn’t show up for some reason, there are those who might even cheer.

Front of House 447

Front of House Back of House Uniforms Hiring 447

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. Dick Cattani was a monumental figure in the business of food hospitality.

Front of House 366

Front of House Back of House Education Leadership 366

7 Shifts

JULY 12, 2023

You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

7 Shifts

SEPTEMBER 16, 2021

There'll be new branding, a new staff, different inventory, and updated forecasting involved. If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Table of Contents. New Concept or Replicate?

Management 370

Management Management Document Hiring 370

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. This includes back waiters, bus personnel, and bartenders. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

7 Shifts

MARCH 11, 2020

Furniture & Equipment Restaurant equipment can set you back between $100,000 and $300,000. Don’t forget to budget for training, installation, and support costs. You’ve probably thought about the challenges and risks that come with this venture, but do you know all of the costs that you’ll incur? How does this break down, roughly?

License 354

License Cash Management Inventory Food Supply 354

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. 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.

Front of House 207

Front of House Mobile Ordering Loyalty Program Back of House 207

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

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

Culinary Cues

JUNE 16, 2023

Next week he would graduate from high school and James the cook at his diner invited him back for dinner and a chat. It was great, but my back didn’t agree, and I eventually had to step out of that role. Last summer he had a job as a dishwasher in a local diner. Too many of his friends took the wrong fork in the road.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

Lavu

FEBRUARY 14, 2024

A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ensuring that business owners can focus on what they do best—serving their patrons. That’s why inventory management is one of the most important features of a good bar POS system.

POS 164

POS Bar Point of Sale Front of House 164

7 Shifts

JULY 16, 2020

Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. Tasks done multiple times per week , such as placing food orders from select inventory suppliers. The problem of restaurant task management is not a new one.

Communication 284

Communication Management Management Front of House 284

Embrace the Suck

FEBRUARY 16, 2023

Train your employees to confirm requests if they're unclear instead of making assumptions. Every great team experiences tension. The pace of service in a busy restaurant can lead to interactions that are curt — to say the least — but larger issues can arise as well. Are you noticing your restaurant team is arguing?

Front of House 292

Front of House Back of House Communication Hiring 292

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Mad Mobile

FEBRUARY 13, 2024

The staff is frustrated, the customers are annoyed, and don’t get us started on the back of the house! Sometime after closing for the night, pouring over customer complaints on Yelp, you realize something crucial: you forgot to train your staff. Your spot isn’t running like a well-oiled machine; it’s chaos.

POS 40

POS Training Management Management 40

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 397

Front of House Back of House Seating Food Truck 397

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. That tool is back office software for restaurants. Below, we discuss restaurant back office software and its benefits.

Operations 52

Operations Back of House Allergens Front of House 52

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 335

Technology Social Media Back of House Front of House 335

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

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 166

Management Management Back of House Customer Service 166

Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. I polish off breakfast in record time, kick back another coffee, tie on an apron, and walk through the kitchen with clipboard in hand. I nod and give him a thumbs up.

Back of House 337

Back of House Hotels Front of House Book 337