Modern Restaurant Management

NOVEMBER 2, 2022

One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic. At the end of the interview process, reference calls are absolutely critical in confirming or eliminating any doubts you may have. Never hire someone in the name of urgency.

Hiring 396

Hiring Front of House Back of House Employee Relations 396

Modern Restaurant Management

APRIL 13, 2022

For reference, the top four U.S. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges. At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. Retaining and Attracting Employees. Prioritizing Employee Efforts.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

ChowNow

MAY 9, 2025

Be specific about standout elements For example, Arroyo Chop House shares with customers that they serve only the highest grade of domestic wagyu beef. Is your burger piled high with house-cured bacon? What Makes a Great Menu Description Writing a great menu description isnt about stuffing every detail onto the page.

Menu 195

Menu Dietary Restrictions Online Ordering Mobile Ordering 195

ChowNow

MARCH 27, 2025

This allows you to avoid paying the 25-30% third-party commission fees and keep more revenue in-house. Yes, competitor pricing can give you a ballpark idea of what customers in your area expect to paybut it shouldnt be your only reference point. If thats not enough to cover the bills, your menu pricing may need an adjustment.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Ask for references. A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. They should be willing to share.

Specials 492

Specials Operations Hiring Front of House 492

Modern Restaurant Management

MARCH 24, 2023

Meeting the needs of gluten-free consumers also extends beyond the front of the house. When answering customer questions, your front of house staff should also take care with their tone of voice and body language to demonstrate that they are listening actively to the concerns of gluten-free customers.

Training 449

Training Front of House Kitchen Safety Allergens 449

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 421

Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? 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.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. In the end, from my perspective, the ones who exceed their own and other’s expectations are the ones that find strength in the school of hard knocks.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

7 Shifts

AUGUST 21, 2024

For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS. With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Culinary Cues

JANUARY 18, 2023

Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration. The important thing about those moments in time is their value as a reference. I never want to be in that position again, so what have I learned?”

Back of House 467

Back of House Front of House Education Café 467

EATER

JANUARY 9, 2025

Lille Allen I tested air fryer models from Toshiba, Fritaire, and Our Place to find the ideal balance of form and function. Over the past decade, the air fryer has become a staple of the American kitchen. Roughly 60 percent of households in the United States now own an air fryer. I did not like what I saw. As such, the hunt continued.

Back of House 271

Back of House Design Innovation Food Order 271

7 Shifts

JUNE 20, 2022

Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. Table of Contents. What is a ghost kitchen? Benefits of a ghost kitchen model. Frequently Asked Questions.

Front of House 435

Front of House Food Truck Back of House Social Media 435

EATER

FEBRUARY 18, 2025

Bread is another constant, be it the flaky katlam or bakarkhani of Kashmir, Ladakhi khambir (referred to as Indian sourdough), or steamed variants such as tingmo in Sikkim or ting momo in Nepal and Bhutan. When Sadhu launched the intimate 16-seater in late 2023, it was an ambitious gambit. Naar A dish at Naar. Naar Dining at Naar.

Travel 220

Travel Social Media Seasonal Menu Back of House 220

Goliath Consulting

JUNE 30, 2020

According to Toby Malbec, Managing Director of ConStrata Technology Consulting featured in Hospitality Tech Magazine, higher level of protection and assurance of safety measures are necessary to alleviate customers of their health concerns and persuade them back to dining in (6). Tech for Touchless, Contact-Free Dining. Employee Health.

Kitchen Safety 349

Kitchen Safety Food Safety Front of House Back of House 349

Culinary Cues

NOVEMBER 22, 2022

Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. Does that story take people back in time and allow them to think about the impact the place, building, people, and food had on who they are today? Is this poetic nonsense or is there truth in this idea of soul?

Back of House 449

Back of House Transportation Café Food Order 449

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

ChowNow

MARCH 21, 2025

On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years. Every successful restaurant has one thing in common: they know exactly who they are serving.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

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 414

Kitchen Safety Back of House Hotels Food Safety 414

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. We refer to this friction as tension.

Marketing 410

Marketing Front of House Back of House Design 410

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 Customer Service Coaching 397

Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. A Little History.

Retail 443

Retail Casual Back of House Consumer Goods 443

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Table of Contents.

Management 370

Management Management Document Hiring 370

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. 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. Table of Contents.

Point of Sale 397

Point of Sale Back of House Document Download 397

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

EATER

FEBRUARY 11, 2021

Grower Champagne” generally refers to wines from the Champagne region of France that are made and bottled by the same person who grew the grapes. This is different from wines produced by Champagne houses — think Veuve Clicquot or Pol Roger — which typically (but not always!) But not all Champagne is this way. What is grower Champagne?

Back of House 332

Back of House Consumer Goods 2005 Reference 332

EATER

DECEMBER 10, 2021

Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.

Book 361

Book Front of House Back of House 2006 361

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique. Your dictionary.

Café 439

Café Front of House Point of Sale Back of House 439

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

NOVEMBER 17, 2020

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Employees can refer to evaluation forms to track their progress and set professional development goals.

Point of Sale 370

Point of Sale Download Communication Reference 370

Culinary Cues

SEPTEMBER 14, 2019

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. I have always been blessed to count a significant number of true chefs as friends. TEACH SOMETHING NEW EVERY DAY.

Front of House 322

Front of House Communication Back of House Reference 322

Goliath Consulting

APRIL 28, 2020

The topic of switching to self, or in-house delivery has been a widely-debated issue among independents these past couple of years, and it will most definitely be a hot topic as restaurants begin to open their doors again. Just as the third-party delivery model has its pros and cons, so does in-house delivery.

Delivery 269

Delivery Food Back of House Franchising 269

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

7 Shifts

NOVEMBER 12, 2020

What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team. It usually involves an orientation, paperwork collection, and training. Then, explain how you display these values at work.

FOH 307

FOH Food Safety BOH Customer Service 307

Embrace the Suck

APRIL 26, 2020

It’s not until they’re almost gone that they wake up and try to get things back under control. A hammer on the table doesn’t build a house on its own. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water. What the Hell is a KPI? Why Do You Need to Track Them?

Cash Management 439

Cash Management Point of Sale Inventory Bar 439

Embrace the Suck

JANUARY 13, 2021

When I dug down into what created this toxic behavior it was easy to see now (not so much back then). Back then my number one solution to fix a problem was to just work through it. Honestly, I did take it a little personally, however, I sat back into my chair and let out a deep sigh. ” Hold that thought for a second.

Coaching 360

Coaching Back of House Front of House Take-out 360