7 Shifts

DECEMBER 8, 2020

Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Society Insurance

NOVEMBER 15, 2022

To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff, and management. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Updating food labels.

Front of House 97

Front of House Food Safety Cash Management Back of House 97

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

QSR Automations

MAY 2, 2024

Seamless Integration with ConnectSmart® Kitchen In any bustling bar, coordination between the front and back of house is crucial. In the dynamic world of hospitality, innovation isn’t just a buzzword; it’s what keeps the industry afloat.

Social Media 64

Social Media Front of House Innovation Technology 64

Modern Restaurant Management

DECEMBER 21, 2022

Spirit-based, ready-to-drink beverages will continue show vast white space, and bourbon should continue to thrive. Slow movers tie up inventory -and the cash needed to by that inventory. For part one, click here. – Tim McLaughlin, Founder & CEO, GoTab. "We – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

360Training

APRIL 1, 2019

It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. Keep your oldest stock toward the front and add your newest stock at the back. when you have it.

Inventory 60

Inventory Bar Management Management 60

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. It touches everything that is critical to the restaurant running smoothly, from how you schedule your staff to properly managing your inventory. Manage Restaurant Food Inventory.

Operations 78

Operations Management Management Inventory 78

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. The Shift to Co-Pilot Mode.

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 60

Management Management Front of House Back of House 60

Modern Restaurant Management

JANUARY 3, 2024

We will also continue to leverage our revamped ‘Restaurant of the Future’ model along with our advanced technology strategy and are eager for this next phase of growth for the company. We look forward to another year of serving up fresh dishes and brighter mornings to every customer with care, openness and intention.

2024 132

2024 Loyalty Program Customer Experience Customer Service 132

The Restaurant Times

FEBRUARY 22, 2022

On the other side, the food and beverage business will be transformed by several automation breakthroughs such as robot bartenders, smart ordering, and delivery choices. Customers are more concerned about the environment, and they want the food and beverage industry to make significant adjustments to safeguard it.

2022 98

2022 Front of House Cash Management Online Ordering 98

Open for Business

OCTOBER 20, 2023

Transforming the space to match your restaurant’s theme can also impact the budget, as will acquiring your first round of food, beverages, and other essentials. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Are people craving a new Italian place?

License 78

License Email Marketing Seasonal Menu Front of House 78

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. As a restaurant owner or operator, keeping your food costs low is a continual challenge. However, while you can adjust your food cost, optimizing your food cost isn’t a one-time event.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

NOVEMBER 18, 2021

Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

OCTOBER 8, 2021

There are many ways that the back-of-house may be organized, but the restaurant is set up without a traditional front-of-house (without waitstaff or on-site seating options). Without the need to build out an expensive front-of-house presence, kitchens can get up and running faster and at a lower cost.

Front of House 78

Front of House Back of House Website Management Delivery 78

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 16, 2021

Operators should gravitate towards technology to automate inventory and track costs and sales to determine the best course of action. Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 52

Ken Burgin

JUNE 6, 2023

What are 10 ways they can use it to develop training material and activities to train restaurant FRONT OF HOUSE S TAFF? Business Operations Overview : Create comprehensive educational content about restaurant operations like supply chain management, inventory control, and financial management.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Store-level restaurant managers should be aware of labor cost challenges, as well as the tools that can add efficiencies.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

APRIL 19, 2022

Your total restaurant labor cost includes all expenses related to labor, from salaries and hourly wages to payroll taxes, bonuses, overtime, worker’s compensation, and benefits such as health insurance. These are your fully burdened labor costs and must be used in your labor analysis. What is a good labor cost percentage? Labor Actual vs. Scheduled.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Lavu

MARCH 2, 2020

Help in identifying the most or least profitable locations, for better inventory and staff management. Restaurant analytics and reporting involve the collection and analysis of information from all aspects of the business and its performance. An important part of restaurant operations is business intelligence (BI). Why Restaurant Analytics.

Cash Management 78

Cash Management Point of Sale Front of House Inventory 78

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. When it comes to numbers, however, most restaurant owners do not know what is expected of them. Opening a restaurant may have been your dream, but keeping everything intact is crucial to running a successful business.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. The role may cover a wide range of areas, from front-of-house to back-of-house, or customer experience in the restaurant to off-premises.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Lavu

DECEMBER 20, 2019

Owners of large food and beverage establishments have additional tip reporting requirements. If you operate a large food and beverage establishment (which means, according to the Internal Revenue Service, on a. Payroll probably represents the largest portion of your expenses. Though payroll expenses vary by region, type of.

Cash Management 78

Cash Management Point of Sale Employee Relations Inventory 78

The Restaurant Times

SEPTEMBER 1, 2021

From making cocktails to flipping burgers, the food and beverage industry is becoming conscious of the benefits of using robots to improve their efficiency. From making cocktails to flipping burgers, the food and beverage industry is becoming conscious of the benefits of using robots to improve their efficiency.

Technology 52

Technology Front of House Back of House Kitchen Safety 52

Squirrel Systems

MAY 25, 2021

It’s hard to imagine how a restaurant business can plan to operate efficiently, on a day-to-day basis, without thoroughly understanding what their inventory requirements are, and how they may change seasonally with changes in demand or supply. Inventory management software makes it easy to do so right from your restaurant POS.

POS 52

POS Loyalty Program Cash Management Point of Sale 52

Touch Bistro

MAY 10, 2021

The best way to do this is to create a food waste tracker (this can be as simple as a hard copy sheet of paper) to account for all of your front- and back-of-house waste for a given period of time, such as one week. Running a foodservice operation involves a lot of moving parts. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

EATER

AUGUST 16, 2023

My career in the beverage industry had an extremely auspicious start. After launching and then closing Proteau just three years after it hit the market, John deBary has come to realize that sales aren’t the only way to measure success Recently I’ve been thinking a lot about failure. In 2017 I was at an inflection point in my career.

Point of Sale 96

Point of Sale Front of House Back of House Online Ordering 96

The Restaurant Times

MARCH 6, 2023

This includes expenses for things like food and beverages. Just like a restaurant’s success is not entirely determined by the food or beverages it serves, the average profit margin for restaurants is influenced by various factors. Making enough money to keep your restaurant running is one of the major challenges a restaurant faces.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Uncorkd

MAY 9, 2018

Looking internally to cut restaurant operational costs and reduce dollars tied up in inventory can help save restaurants. . An easy way to do this is to split costs into these simple segments: Front-of-House : Servers, Bartenders, Hosts, Support Staff. Back-of-House: Chefs, Line Cooks, Prep Cooks, Dishwashers.

Front of House 45

Front of House Point of Sale Back of House Inventory 45

The Restaurant Times

OCTOBER 30, 2021

From inventory to alcohol, and live music to TV installation, for every little operation, you need to think about whether it is allowed by the government or not. Opening a restaurant can be challenging. The main objectives of licensing and food safety regulations are: food, health, and hygiene quality assurance. maintain public safety.

License 52

License Insurance Certification Restaurant Law 52

Apicbase

AUGUST 19, 2022

Every article about technology for the hospitality industry seems to start with a similar statement. It goes something like: ‘advanced software rapidly pushes hotels in a revolutionary new direction’, followed by long lists of solutions with headings such as: ‘Best systems for the hospitality industry [implement today!].’. We disagree.

Hotels 52

Hotels Technology Hospitality Back of House 52

Touch Bistro

MAY 26, 2021

Plan your Father’s Day menu several weeks in advance so you can perfect recipes and ensure you have enough inventory. You’ll also want to give your front-of-house staff (especially any new hires) special training in preparation for the holiday. That’s where your restaurant comes in. How to Plan for an Un-beet-able Father’s Day.

Specials 97

Specials 2021 Seasonal Menu Outdoor 97

The Restaurant Times

AUGUST 27, 2022

Barbacks assist the bartenders with opening and closing responsibilities, preparing and serving beverages, stocking, performing minor repairs, punching orders into the bar POS system , and conversing with customers who have inquiries. Managing the bar inventory and restocking the bar. What Is A Barback? . You get the idea.

Hiring 52

Hiring Restaurant Law Recruiting Bar 52

BNG Point of Sale

OCTOBER 13, 2021

There are two types of POS software: front-end software, where transactions are processed, and back-end software, where analytics, sales, inventory and other important data is stored. Types of Point-of-Sale (POS) Systems. Point-of Sale (POS) systems are increasingly powerful tools for improving sales and profits. Let’s review both.

POS 52

POS Loyalty Program Point of Sale Cash Management 52

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78