Restaurant Business

OCTOBER 20, 2023

As operators continue to deal with labor challenges, speed-scratch ingredients can help save time and labor while making menu expansion easy.

Back of House 107

Back of House Menu Operations Food 107

7 Shifts

AUGUST 29, 2019

Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2.

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Menu Point of Sale Website Management Online Ordering 279

Restaurant Business

FEBRUARY 12, 2024

Cross-training, chef-driven speed-scratch ingredients and operational shortcuts help meet back-of-house labor challenges post-pandemic without sacrificing innovation.

Menu 101

Menu Back of House Innovation Training 101

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. “This program is an exciting way to give back to each CPK guest and truly say ‘Thank You’, whether it’s a percentage off their next meal, a memorable vacation, or a cash prize. .

2023 100

2023 Menu Seasonal Menu Back of House 100

Culinary Cues

JANUARY 20, 2024

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. A menu should thus be designed and priced to make those items seem essential. Not necessary!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. How to stop 86ing menu items.

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Definition BOH FOH Front of House 360

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

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2024 Front of House Mobile Ordering Fast Casual 203

Modern Restaurant Management

MAY 27, 2021

The good news is that it doesn’t take a ton of development work or in-house technology expertise for restaurants to pull off a mobile-first approach. Even before the pandemic, it was a best practice to sanitize menus because they are so frequently handled. Getting a 'Mobile First' Advantage.

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Menu Mobile Ordering Food Safety Online Ordering 191

Culinary Cues

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. I did this, this is my work”!

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Seminar Front of House Workshop Back of House 355

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

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Front of House Back of House Training Customer Service 240

Restaurant Business

MARCH 7, 2023

Creating more menu items with versatile ingredients can help with inflation costs, reduce labor and make back-of-house prep faster.

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Menu Back of House Operations Food 103

Restaurant Business

JUNE 15, 2023

Streamlining back-of-house tasks Krusteaz Professional’s Ready to Bake Batters in a bag allow operators to make multiple dessert options using one versatile product. By starting with Ready to Bake Batters, back-of-house staff can prepare craveable, scratch-quality desserts while reducing prep time.

Menu 103

Menu Back of House Consumer Goods Seasonal Menu 103

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. When Should You Increase Menu Prices? What to Consider When Deciding to Raise Menu Prices. And profitability is suffering. So how do you put up prices with confidence and style? Profits follow accordingly.

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Pricing Menu Seasonal Menu Food Supply 158

Culinary Cues

MAY 1, 2023

I have seen pride in the eyes of a line cook who finished plating a beautiful menu item as it was presented in the pass, and the look of appreciation when the team of dishwashers was offered a special employee meal – a meal that said: “We couldn’t do it without you.” I could not think of a career more rewarding than being a cook and a chef.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

7 Shifts

OCTOBER 31, 2022

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

JANUARY 15, 2024

Themed Menus for the Win : Want to show support for this year’s best teams? Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami. Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house.

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Restaurant Engine

MARCH 29, 2023

Really use your menu item descriptions to drive customer engagement at your restaurant. Most likely, you built your restaurant around your menu. Most likely, you built your restaurant around your menu. As a result, you spent a lot of time thinking about each dish you would add to your menu.

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Menu Social Media Seasonal Menu Back of House 98

7 Shifts

MARCH 23, 2022

In 1965, Greek immigrant James Giftos opened a stall at Macomb Mall in Roseville, Michigan, with a small menu including the Coney Island-style hot dog topped with chili, mustard, and freshly diced onions. Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. The restaurant industry has.

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Front of House Back of House Communication Employee Relations 369

Modern Restaurant Management

OCTOBER 29, 2019

We gravitate that way in our thinking towards other areas of our business, including looking at new products to add to our menu. Let’s take a look at some non-product ways of bringing value to our customers and spark some innovative thinking beyond your menu offerings. Was the menu confusing or the ordering process complicated?

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Innovation Menu Back of House Front of House 145

EATER

APRIL 26, 2022

When Dirt Candy, chef Amanda Cohen’s industry-leading vegetarian restaurant in New York City, introduced its spring menu this month, diners found an interesting new addition. This menu update is “something I’ve always wanted to do,” Cohen says. What was your menu development process like before, and how was it different this time?

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Menu Back of House Front of House 2008 96

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.

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Front of House Back of House Uniforms Hiring 447

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). We need to embrace the good and understand the bad and the ugly. But we need to be cognizant of a primary reason for “being connected”. Try “FOOD” on for size.

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Technology Front of House Social Media Back of House 347

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.

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Management Management Back of House Customer Service 166

Restaurant Clicks

NOVEMBER 5, 2021

Olive Garden is continually adding to its menu, creating new twists on old classics, and at the same time maintaining crowd favorites like their signature breadsticks, house salad, and the Tour of Italy sampler. We’ve done plenty of taste testing and have details about eleven of the best Olive Garden menu items listed below.

Ordering 104

Ordering Menu Back of House Dietary Restrictions 104

7 Shifts

SEPTEMBER 7, 2021

Either diners have switched to ordering the more expensive items off the menu, or we're seeing very strong inflation of prices on menus. This is the silver lining: even as menu prices have increased, guests are tipping more. Make small menu price adjustments. Has the price of going to a restaurant increased? per receipt.

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Tip Distribution 2021 2019 Cash Management 370

Modern Restaurant Management

AUGUST 28, 2023

General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day.

Back of House 167

Back of House Customer Service Inventory Operations 167

Modern Restaurant Management

APRIL 11, 2024

Similarly, Taco Bell Cantina is also reinventing its dining journey by offering a shareables section on its menus, showcasing local artwork, opening kitchens, and serving alcoholic drinks like twisted freezes. Additionally, digital menus and order-ahead options enhance convenience and offer personalized customization.

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2024 Customer Experience Compost Loyalty Program 189

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team.

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FOH Front of House Customer Service Back of House 221

EATER

MAY 12, 2022

The menu at Ticonderoga Club in Atlanta | Sasso & Co. But a handful of restaurants are changing that by presenting customers with visually thoughtful illustrated menus that are more than worthy of their place on the dining room table. The menu cover at Manhatta in New York City. “I Cocktail bars like Death & Co.,

Menu 98

Menu Seasonal Menu Back of House Customer Experience 98

Modern Restaurant Management

FEBRUARY 2, 2024

This data can be used to make informed decisions about staffing, menu changes, and promotional offers. Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience.

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Operations Front of House Customer Service Kitchen Safety 189

Modern Restaurant Management

DECEMBER 18, 2023

It’s the perfect time to look back on a few things we learned in 2023 – based on recent survey data from our restaurant partners – as well as what we predict for the industry in 2024. A new year brings new beginnings and opportunities for transformation in the restaurant industry.

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2024 2023 Back of House 2022 202

Cheetah

NOVEMBER 8, 2021

November is World Vegan Month, the perfect opportunity for your restaurant to experiment with alternative menu specials. In the last two years, the number of plant based items on US restaurant menus has increased by 1,320%. High Profit Potential for Plant Based Menu Items. The plant based consumer trend is skyrocketing.

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Menu Food Consumer Goods 2022 78

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 223

Technology Front of House Back of House Dietary Restrictions 223

Lavu

MARCH 20, 2020

The result is a lesser recipe, or worse, a menu of dismal, repetitive dessert options. Adding drink specials to your brunch can help bring in thirsty customers—and keep them coming back. I don’t think many [restaurants] benefit when people order them anymore.”. An easy and popular choice is the bottomless mimosa.

Menu 136

Menu Point of Sale Customer Service Customer Experience 136

ChowNow

JUNE 7, 2021

Online ordering has opened up a new world of restaurant upselling and optimization possibilities that reach far beyond the capabilities of the paper menu format we all know and love. Physical, in-house restaurant menus generally thrive on simplicity and easy design. How to Optimize Your Online Menu for Restaurant Upselling.

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Menu Online Ordering Demo Back of House 78

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

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POS Front of House Cash Management Online Ordering 208