7 Shifts

FEBRUARY 21, 2023

Trying to eliminate the front of house and back of house and make it one big house, everyone working together.” One of the biggest issues facing restaurants in 2023 is finding and keeping good talent. During the pandemic, many service workers either left or were forced out of the industry and never returned.

Front of House 382

Front of House Social Media Back of House Sports 382

Lavu

MARCH 13, 2020

This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Instead, open the floodgates!

FOH 78

FOH Mobile Ordering BOH Front of House 78

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 31, 2019

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Food Halls – the numbers for current and future growth are substantial.

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134