Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously.

Fine Dining 394

Fine Dining Food Truck Back of House Pricing 394

Open for Business

MAY 4, 2023

Keeping your online presence up to date, cutting wait times, and highlighting your value all make for a dining experience that feels good to guests and keeps them coming back—no matter what’s happening in the economy. Leveling up the dining experience and taking feedback seriously can turn guests into evangelists for your brand.

Take-out 78

Take-out 2023 Customer Service Online Ordering 78

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. While all of this “reaction” is taking place, the root cause continues to be ignored. I’m sure it’s true in many industries, but let’s just focus on the business of restaurants.

Front of House 243

Front of House Back of House Training Customer Service 243

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). Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day.

Technology 353

Technology Front of House Social Media Back of House 353

7 Shifts

MARCH 23, 2022

Since then, the brand has grown to 16 locations across Michigan, continuing to serve those beloved All-American classics. But after an expensive and drawn-out onboarding process—they found themselves facing the same issues with another bill to pay. And the team was able to roll out 7shifts quickly. Executive Summary.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. Next week he would graduate from high school and James the cook at his diner invited him back for dinner and a chat. Shawn wanted to become a chef!

Kitchen Safety 333

Kitchen Safety Back of House Hotels Food Safety 333

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs. Does not take into account slower shifts or individual performances.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

SEPTEMBER 1, 2022

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. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. Whether you're a diner, restaurant employee, or owner, “86” is a term you should know.

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

MAY 28, 2022

If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. Some may be just starting out while others are seasoned veterans.

Front of House 323

Front of House Back of House Employee Relations Small Business 323

7 Shifts

SEPTEMBER 10, 2021

Attempts have been made to eliminate tipping altogether, but many restaurants ended up reverting back to a traditional tipping system. It also eliminates some of the downsides of tipping like inconsistent wages, an emphasis on “good tables,” and an individual mentality among serving staff. Table of Contents. What is tip pooling?

Tip Distribution 370

Tip Distribution Management Management Back of House 370

7 Shifts

OCTOBER 31, 2022

Taking the time and energy to create one proves to others (and yourself) that you're serious about the venture. 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.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. 2020 was a year that the restaurant industry won’t soon forget. Embrace Digital Hospitality ?? Even after the pandemic, QR codes are here to stay.

2021 370

2021 Front of House Social Media Back of House 370

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 397

Management Management Kitchen Safety Front of House 397

Open for Business

APRIL 14, 2023

The app makes it easy for restaurant owners and managers to take charge of any shift at any time, anywhere, and on any device. The app makes it easy for restaurant owners and managers to take charge of any shift at any time, anywhere, and on any device. Not long ago, restaurant owners used different devices for different tasks.

Serving 78

Serving Management Management Front of House 78

Modern Restaurant Management

JANUARY 11, 2024

It doesn’t matter if you have been in the restaurant industry for a decade or are just starting out, running a successful restaurant can be a stressful task. Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy.

Management 166

Management Management Back of House Customer Service 166

Culinary Cues

DECEMBER 3, 2022

, I shout while frantically rubbing my calf trying to work out that Charlie horse pain. 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. It has all become too commonplace and as such has little meaning.

Back of House 341

Back of House Hotels Front of House Book 341

Modern Restaurant Management

MAY 8, 2024

What should restaurant operators take away from these results? Meanwhile, our research indicates that consumers want even more speed and convenience when dining out. The results give the green light for certain restaurants to introduce more front-of-house automation. Prices for real estate, inventory, and labor are rising.

Front of House 186

Front of House Mobile Ordering Customer Service FOH 186

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. With our partnerships, we’ve had the opportunity to create, pilot, and implement more automated solutions that are ideal to serve the needs of our partners. Across the U.S.,

2023 188

2023 Front of House Back of House 2022 188

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Here are my tips for back of house: 1.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

Modern Restaurant Management

JANUARY 15, 2024

Play The Field : Some Super Bowl viewers prefer to watch the game in the comfort of their own homes, but that doesn’t mean you should lose out on sales. Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house. Is inflation still driving wing prices?

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

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. Call it out here.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. Eventually the weight of it all can take a toll on your emotional and physical wellbeing.

Management 188

Management Management Front of House Back of House 188

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

Front of House 230

Front of House Loyalty Program Back of House Training 230

Modern Restaurant Management

AUGUST 18, 2023

“We can create wide open floor plans, serve hors d’œuvres to large groups, or set the tables for communal dining. With a location in the heart of a downtown area and the limitations of operating in a century-old Ice House, the Lights anticipated the need for adaptability to maximize space. It's the tables!

Back of House 167

Back of House Seating Seasonal Menu Design 167

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Meeting the needs of gluten-free consumers also extends beyond the front of the house. How do you prevent cross-contact in your salad bar?

Training 179

Training Front of House Kitchen Safety Allergens 179

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

Management 190

Management Management Coaching Front of House 190

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The architects removed rotting elements, using the new building to wrap over half of the old.

Back of House 167

Back of House Design Fine Dining Customer Experience 167

Modern Restaurant Management

DECEMBER 22, 2021

In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails. It takes a memorable aesthetic that will pull customers in and keep them returning. Tie in the aesthetic of the restaurant with the food and drinks you are serving.

Design 212

Design 2022 Front of House Sports 212

Modern Restaurant Management

OCTOBER 13, 2022

Recent surveys are showing the vast majority of Americans have been cutting back on dining out. For those who do go out, a worrying 40 oercent of diners believe they are receiving less value from restaurants compared to previous times. Adopt In-House Technology to Improve Service and Reduce Errors.

Technology 180

Technology Loyalty Program Mobile Ordering Download 180

Modern Restaurant Management

FEBRUARY 8, 2022

Taking effect on December 28, 2021, the rule is proving confusing to owners, operators, and tip-producing and non-tip producing employees (especially since often that employee is one and the same within any given shift). One for serving (tip-producing) work, and one for everything else. But What Does it Mean??? How Do You Comply?

Restaurant Law 197

Restaurant Law Back of House Training Equipment 197

Modern Restaurant Management

MARCH 1, 2021

The opportunity to verify food handling safety throughout the supply chain gives restaurant operators confidence in what they are serving customers. Applying RFID downstream in the supply chain helps maintain traceability and transparency for such important back-of-house processes as: Delivery accuracy. Inventory cycle count.

Technology 181

Technology Kitchen Safety Food Safety Food Supply 181

Modern Restaurant Management

OCTOBER 14, 2022

Customers with food allergies take a great risk to eat food prepared by someone other than themselves, as they may suffer potentially severe consequences from coming into contact with a triggering allergen. Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Back of House.

Allergens 189

Allergens Kitchen Safety Front of House Food Safety 189

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. What are your profit margins? Having this knowledge at your fingertips is critical.

POS 164

POS Bar Point of Sale Front of House 164

Modern Restaurant Management

NOVEMBER 2, 2022

The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. 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. There’s an art to interviewing hourly workers.

Hiring 158

Hiring Front of House Back of House Employee Relations 158

Modern Restaurant Management

JANUARY 3, 2024

We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive. Trend Two: Increasing the Importance of User-Generated Content (UGC) UGC serves as social proof and is more effective than direct advertising. At the beginning of the year, we like talking about trends.

2024 208

2024 Social Media Customer Experience Events 208

Modern Restaurant Management

SEPTEMBER 14, 2022

– Team Bots’ It sounds like something out of a science fiction movie, right? . – Team Bots’ It sounds like something out of a science fiction movie, right? AI and ML are buzzwords and often sound out of reach of an average restaurateur. To get a receipt for your order, reply with Hi. What are AI and ML?

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211