Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals. Today we are engulfed in information and misinformation.

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Front of House Back of House Sourcing Travel 433

The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

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Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

APRIL 16, 2025

We train the staff through a combination of practical and technical training. " Photo by Parker Hospitality Bringing a refined twist to a nostalgic favorite Urban Hill in Salt Lake City has a tableside s’mores experience with every element made in-house. ” Newly opened House of Yoshin in Huntington, NY.

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Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

JUNE 17, 2025

The seasonal surge in foot traffic can drive significant business, but without proper preparation and training, teams can quickly become overwhelmed. While these menu items are not permanent, they play a direct role in boosting brand loyalty, driving guests back into your stores.

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Seasonal Menu Loyalty Program Back of House Customer Experience 251

Modern Restaurant Management

MAY 16, 2025

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. After all, when teams are aligned and able to provide quality service almost instantly, guests notice, appreciate the teamwork and keep coming back.

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Front of House Communication Back of House Fast Casual 324

Wasserstrom

JANUARY 10, 2025

The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. appeared first on The Official Wasserstrom Blog.

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FOH BOH Training Front of House 115

Modern Restaurant Management

NOVEMBER 19, 2024

The key to achieving this is proper staff training, adopting and leveraging technology to enhance the dining experience and manage operations, as well as cultivating a personalized experience and welcoming environment for all solo diners. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.

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Customer Experience Fine Dining Seating Catering 450

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. Empowering Employees with the Right Tools and Training. And according to Technomic, Inc., Restaurant people are “people-people.”

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Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

APRIL 3, 2025

When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. Staff can do this at the start or end of a shift.

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Equipment Food Back of House Food Order 309

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge.

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Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. Of all the concepts I’ve brought to life, this one stands out as my most successful.

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Social Media Book Back of House Take-out 432

Modern Restaurant Management

APRIL 22, 2025

Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

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Front of House Back of House Waste Recycling 221

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

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Food Front of House Back of House Point of Sale 414

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

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Operations Management Management Front of House 195

Modern Restaurant Management

MAY 5, 2025

Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs. Revisit when you’re busiest, and reassign your team based on demand.

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Operations Front of House Back of House 2025 251

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Use Front and Back-of-House Dashboards to Stay Aligned. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. Define Data-Based, Measurable Standards.

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Front of House Management Management Franchise 539

EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

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Compost Food Equipment Waste 284

Modern Restaurant Management

FEBRUARY 5, 2025

They then would haul those caddies through the back of the house and often through the parking lot to a dumpster, where they would pour the oil into a grease trap. “Being able to simplify operations for the back of house was the biggest reason I wanted to make the switch,” Neal said.

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Kitchen Safety Back of House Food Safety Technology 221

Modern Restaurant Management

SEPTEMBER 19, 2022

The restaurant industry has been hit hard by the pandemic, but many businesses are beginning to bounce back. To offer operators more support than before, we introduced new technology, prioritized omnichannel strategies, implemented a more personalized training and operations system, and adjusted our franchisee support.

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Back of House Training Customer Experience Franchise 529

Modern Restaurant Management

JUNE 11, 2021

With his experience, he can help out all aspects of an organization, from the front to the back, letting them know what will work and what will not. Now, when I work with clients, I can work with them on the front-end and the back-end.” Did you ever wonder what a restaurant coach does? He served as a food inspector in the U.S.

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Coaching Front of House Back of House Hospitality 450

ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

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Front of House Allergens Online Ordering Back of House 195

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.

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Front of House Mobile Ordering Loyalty Program Back of House 528

ChowNow

FEBRUARY 28, 2025

Staff training and inconsistent efficiency. Every third-party delivery app has its own interface, and training staff to use each one takes time. Managing multiple third-party delivery platforms can feel like running several businesses at once. Order management issues. Consumers report that 24.4% Consumers report that 24.4%

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Delivery Online Ordering Customer Service POS 195

Modern Restaurant Management

MAY 7, 2020

“But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. Those measures will continue in the future.”

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Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

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2023 Front of House Back of House 2022 471

ChowNow

JUNE 12, 2025

The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back. Use photos, item placement, and smart labeling (for example, “guest favorite or “house specialty”) to steer attention toward high-margin menu items.

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Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Let’s come back to Henry. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Henry is ready to order some dinner. Contactless Technology.

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Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. I find myself thinking lately of terms the common man, common woman, common child.

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Back of House Travel Government Education 386

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. The Restaurant Labor Shortage. How can you address the restaurant staff shortage?

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Hiring Front of House Recruiting Back of House 520

Modern Restaurant Management

OCTOBER 1, 2021

This is why it is important to train your staff about proper unloading techniques, including placing newer shipments behind or below older ones. This is why it is important to train your staff about proper unloading techniques, including placing newer shipments behind or below older ones. Focus on Training.

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Inventory Management Management Waste 493

Modern Restaurant Management

MARCH 20, 2020

While beneficial in many ways, housing mass amounts of data leaves restaurants wide open to potential breaches — and hackers aren’t always the culprit. The same can be said for their employees, who oftentimes aren’t properly trained in managing data threats. In fact, global research and advisory firm Gartner Inc.

Online Ordering 540

Online Ordering Email Marketing Website Management Franchise 540

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

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Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. What are the best practices employers can put in place to welcome back apprehensive restaurant employees? Mark Heymann.

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Hiring Guest Recovery Back of House Food Safety 466

Goliath Consulting

JUNE 8, 2025

Train staff on best practices for rotating and cooling ingredients quickly to stay compliant with food safety guidelines. Keep plenty of water available, and consider offering a simple but effective cooldown option like a cold or frozen bandana placed on the back of the neck—a pro tip from ATech Incorporated.

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Kitchen Safety Seasonal Menu Food Safety Equipment 243

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

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Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

MARCH 17, 2025

In our experience, this is especially helpful with coleslaw, as a foodservice operator can control consistency of the menu item, reduce preparation time, and streamline back-of-house training. This makes business tight causing a hard look at any extra costs. There are many areas where we have seen food service operators benefit!

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Food Supply Back of House Customer Service Small Business 221