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

Culinary Cues

JANUARY 23, 2021

Simply stated it is what a menu item contributes to the financial success of a restaurant. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). So what is contribution margin? SP = $43.33.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

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 339

Kitchen Safety Back of House Hotels Food Safety 339

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 12, 2020

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Sure, there are temperature checks at the back door, masks donned upon arrival, and deep hand cleaning constantly throughout the day, but in reality no one knows if this is enough.

Front of House 415

Front of House Back of House Dine-in Food Truck 415

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. Decision-making is ever present and comes at the cook in an instant.

Back of House 431

Back of House Reference Presentation Mobile Ordering 431

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.

2024 189

2024 Customer Experience Compost Loyalty Program 189

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Is it a case of a lack of knowledge (likely often the case), a lack of caring (I guess this is common as well), or a multitude of excuses that point everywhere except back at the person in charge?

Fine Dining 403

Fine Dining Front of House Customer Service Customer Experience 403

Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

Operations 189

Operations Front of House Customer Service Customer Experience 189

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

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.

Kitchen Safety 434

Kitchen Safety Front of House Fine Dining Seasonal Menu 434

Culinary Cues

JULY 2, 2023

When a chef allows Mother Nature to lead the way and present ingredients as they were meant to be, then simple can become a means to an end. Why is it then that so many places make lousy coffee, and a few produce a beverage that is comforting, exciting, and memorable? What do we (chefs and cooks) want anyway?

Back of House 364

Back of House Seasonal Menu Café Sourcing 364

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

Training 179

Training Front of House Kitchen Safety Allergens 179

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

DECEMBER 18, 2019

January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area. Want to capture the hungry, back-to-school lunch crowd for January? With proper plating and presentation, just about any meal can be Instagrammable! If you’re stuck on how to price, $9.95

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

7 Shifts

DECEMBER 8, 2020

When it comes to email, e very $1 you spend can mean $38 back to your business —that’s a 3800% ROI. Have a cocktail or menu competition The next time you are changing up your menu, open up a slot for an item that will be created by a member of your kitchen or front of house staff. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings. What is a pre-shift meeting.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Culinary Cues

JANUARY 6, 2020

An example in the restaurant business is a new chef in a property who is determined to radically change a menu to reflect his or her style without paying attention to those who will be affected. It is never as simple as just changing the menu. A short while back the U.S.

Government 247

Government Front of House Small Business Back of House 247

Modern Restaurant Management

APRIL 17, 2023

Order mobile app features a list of rooms and tables, orders, items, and modifiers of both the main and quick menu, search through the item list by name, follow up the order status and send them to the kitchen. It represents a compact mobile terminal for quick order taking.

Mobile Ordering 207

Mobile Ordering Cash Management Online Ordering Front of House 207

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

APRIL 22, 2020

Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. You know you are in trouble if the chef orders seven clip boards – one for each day of the week. [] MENU PLANNING. It is all part of the game. [] A NO MODIFICATION RULE ON MENUS.

Back of House 362

Back of House Point of Sale Take-out Inventory 362

Modern Restaurant Management

MARCH 31, 2022

How do you see menus and loyalty evolving? After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Down the line, menus will become practically customized to the individual consumer. How is QSR ownership changing? Every minute! Great question. David Vance.

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

MAY 8, 2024

The results give the green light for certain restaurants to introduce more front-of-house automation. Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey.

Front of House 186

Front of House Mobile Ordering Customer Service FOH 186

Buzztime Business

NOVEMBER 15, 2023

We’re talking fresh garnishes, house-made syrups, and fall flavors like apple, cinnamon, and pumpkin spice (of course). So, dig in…and feel free to come back for seconds! With a blend of cranberries, tequila, and lime, this jewel-toned margarita is the perfect addition to brighten up your Thanksgiving drinks menu. The best part?

Seasonal Menu 78

Seasonal Menu Back of House Social Media Presentation 78

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Congrats! ?? And good luck. It’s going to be the ride of your life. Educate yourself on costs, hiring, and the market you are in before taking the leap.

2020 335

2020 Hiring Cash Management Education 335

7 Shifts

OCTOBER 26, 2022

American travelers brought it back to the states as a way to feel aristocratic. When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

Modern Restaurant Management

JUNE 30, 2023

Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs.

Operations 179

Operations Mobile Ordering Customer Experience Online Ordering 179

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

7 Shifts

NOVEMBER 29, 2022

But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Everything was built into the menu price. Kelly Phillips - Founder and Hospitality Director @ Destination Unknown Restaurants in Washington, D.C.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

JANUARY 3, 2024

A social media presentation is crucial. ” Although the concept seemssimple, the way you present it matters. At the beginning of the year, we like talking about trends. They seem like anchors for the new year. Trends create frameworks to understand where to start and what to focus on. How can you achieve this?

2024 208

2024 Social Media Customer Experience Events 208

Culinary Digital

FEBRUARY 2, 2024

A streamlined menu can significantly improve quality assurance in a food service establishment in several ways: Consistency A streamlined menu reduces the number of dishes and options offered, making it easier for kitchen staff to consistently prepare each item to the highest quality standards.

Dietary Restrictions 52

Dietary Restrictions Front of House Customer Experience Back of House 52

Culinary Digital

MARCH 20, 2024

A streamlined menu offers many strategic advantages that work in unison to significantly accelerate service within food service establishments. This intentional simplification of the menu not only enhances the efficiency of the back of the house but also benefits the front of the house.

Front of House 52

Front of House Customer Service Customer Experience Back of House 52

7 Shifts

AUGUST 12, 2020

Before you get any ideas of a cheesy radio spot, take a step back and look at the bigger picture. Work on your brand strategy Create the face of your brand You probably already have a logo, a nicely designed menu, and all the other trimmings to make your restaurant look and feel like a cohesive brand. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Restaurant Clicks

OCTOBER 8, 2021

Keens Steakhouse Peter Luger Cote Gallaghers Steakhouse Porter House Wolfgang’s 4 Charles Prime Rib Bowery Meat Company Old Homestead Steakhouse Sparks Steak House American Cut Delmonico’s Quality Meats Smith & Wollensky St. Anselm Strip House Del Frisco’s Double Eagle Steakhouse. Make a Reservation.

Back of House 110

Back of House Front of House Reservations Presentation 110

Culinary Cues

SEPTEMBER 4, 2020

The fact is, we can’t go back, but we can look forward. There is always a level of comfort in reflection, even if there is “no turning back”. There is a bit of fear regarding what might be faced when stepping through that back kitchen door, yet at the same time there is always a twinge of excitement about the same.

2020 308

2020 Back of House Front of House Food Order 308

Open for Business

MAY 19, 2023

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials 1. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed). Credit: Getty Images 3.

Fine Dining 147

Fine Dining Front of House Design Document 147

7 Shifts

JUNE 16, 2022

These subjects might include feedback on new multi-unit restaurant technology , menu and marketing initiatives, as well as assistance navigating supply chain, economic, or hiring difficulties. They all prevent franchisors from seeing the day-to-day pains and successes that their franchisees experience. Table of Contents.

Franchise 370

Franchise Franchising Communication Front of House 370