PathSpot

APRIL 26, 2024

Cleanliness and safety are top priorities in the food service and hospitality industry. Adhering to rigorous hygiene protocols ensures customer satisfaction and protects public health. Understanding the Impact of Cleanliness on Your Business Trust and Loyalty are critical for customer loyalty.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

7 Shifts

NOVEMBER 29, 2022

We invited four restaurateurs from diverse backgrounds to talk about their philosophies on tipping: Ksenia Adams - Tech Lead, Human Capital Systems @ Union Square Hospitality Group in NYC. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Soigné Hospitality , however, found success without tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Food Service, Kitchen, & Hospitality Tech.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JANUARY 10, 2024

Can customers still leave tips? Can customers still leave tips? Can customers still leave tips? Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? Can customers still leave tips? But wait — there’s more. How did staff initially react? Servers love it.

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Can customers still leave tips? Can customers still leave tips? Can customers still leave tips? Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? Can customers still leave tips? But wait — there’s more. How did staff initially react? Servers love it.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

MARCH 28, 2022

Additionally, they are rejiggering the flow and layout of the BOH to serve more drive thru orders, as well as reducing some dining area to add dedicated space where customers or delivery drivers can pick up orders. It’s no secret that hospitality employees left the industry at high rates in the last two years.

2022 205

2022 FOH BOH Recruiting 205

Food Business

DECEMBER 17, 2019

When I ran my restaurant one of the many things that made ownership difficult was getting staff on the same page, so the guests’ experience is actually what you intended. I think there are two basic types: occasional workshops to improve hospitality, and an ongoing educational series of workshops that are staff led.

Workshop 130

Workshop FOH Front of House BOH 130

Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Most of the same applies to the health of BOH as well. If you make them feel welcomed, they will continue to come back again and again and will remember your personal touch on their experience. Here's some of their advice.

FOH 212

FOH Kitchen Safety BOH Food Safety 212

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. Look for groups like The Multicultural Food & Hospitality Alliance that run webinars and seminars. Your next step is to signal to your staff (and customers) what you stand for. Leo Weekly published a survey of women in hospitality.

Leadership 195

Leadership FOH BOH Website Management 195

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. This could lose you loyal customers. Know Your Product Costs.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice.

Outdoor 199

Outdoor Fine Dining Dine-in FOH 199

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. This could lose you loyal customers. Know Your Product Costs.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Next Restaurants

DECEMBER 18, 2020

For many people, working in service jobs like hospitality or food service might just click. In fact, “When searching for kitchen staff, only 30% of operators say they prefer someone from culinary school, while 95% indicate that BoH (Back of House) experience does impact their decision.” Turning Service Jobs Into Careers.

Education 102

Education BOH Food Truck Customer Service 102

Apicbase

JANUARY 13, 2023

Data-driven operators get 26 times more customers; are 6 times more likely to keep those customers; and are 19 times more likely to be profitable. The number of food delivery apps is growing — in 2023, customers can pick between 54 delivery apps in the US alone. Statista F&B Delivery App Downloads , 2022).

2023 52

2023 Operations Management Management 52

7 Shifts

OCTOBER 2, 2019

There are certainly skills that will help you keep your staff engaged and your restaurant running smoothly, but some of what you need to know can only come from experience. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning.

Management 285

Management Management Communication Back of House 285

Apicbase

FEBRUARY 29, 2024

71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. 85% of operators use POS data to engage with customers via text or email, while 60% use it for their loyalty programs. Hospitality Tech , 2023) 76% of operators say technology gives them a competitive edge.

2024 52

2024 Operations 2023 Loyalty Program 52

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 113

Front of House Back of House Guest Recovery Loyalty Program 113

Deliverect

JUNE 30, 2020

Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. So how can you make sure you streamline your operations so you can give the customer what they want, while managing your business in the most efficient way? Positive feedback from other customers only plays in your favor.

Food 94

Food Online Ordering Cash Management Waste 94

Restaurant365

MAY 7, 2021

The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. But having great staff is essential for a good guest experience. Instead of hospitality specialist, host or customer service. Hiring challenges. Tracking applicants during the hiring process.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

Apicbase

MARCH 3, 2023

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. Overall, POS integration can help restaurants: operate more effectively, improve customer experience, and drive growth.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

JULY 1, 2022

It enables restaurant businesses to grow faster, meet customer demand and develop additional revenue streams (or replace streams that are slowing down). A central kitchen is a commercial kitchen run by multi-location restaurants or hospitality groups. Restaurant teams and franchisees can focus more on the guest experience.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Touch Bistro

APRIL 7, 2021

According to a study from the Center for Hospitality Research and Cornell University, the average cost of replacing just a single hospitality employee is $5,864. It Impacts The Customer Experience. Related to the issue of a poor workplace culture is the impact on the customer experience.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Apicbase

APRIL 5, 2022

Having no industry experience, Andy concludes that starting a restaurant will be a risky business venture with no guarantee of success. As a result, you’ll be able to reach potential customers organically and tap into new markets more easily. #3 Attracting new customers in untapped markets should be effortless. #4

Franchise 52

Franchise Franchising Food License 52

Touch Bistro

JULY 18, 2021

It can also slow down your restaurant’s service and prevent you from delivering the type of customer experience you’re known for. Culinary schools and vocational programs centered around hospitality are great places to recruit employees for back of house jobs. Here are a few suggestions to help get your search started.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Modern Restaurant Management

APRIL 2, 2020

Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. ” NCR wants to help its restaurant customers during this difficult time.

Healthcare 174

Healthcare Employee Relations Online Ordering Customer Service 174

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. The most important of those details is your cost baseline.

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. The buying journey is how a customer makes the decision to eat at YOUR restaurant instead of someone else’s.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. Jerry Abiog, Co-Founder/CMO Standard Insights.

2021 181

2021 Kitchen Safety Food Safety Mobile Ordering 181

Modern Restaurant Management

DECEMBER 31, 2019

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. We believe we will continue to see improvements in business models and technology that will advance the delivery experience for target audiences including logistics, restaurants and especially the consumer. Enter dark kitchens.

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134

Modern Restaurant Management

AUGUST 19, 2020

Coke Freestyle machines allow customers to make their selections using their own smartphone screen. Artificial Intelligence bots manage customer service interactions, asking clarifying questions to gather the necessary details. Here are their insights. Chris Boyles, VP of Food Safety for Steritech.

Kitchen Safety 223

Kitchen Safety Food Safety Loyalty Program Technology 223