Modern Restaurant Management

OCTOBER 20, 2023

To attract customers while accommodating tightened budgets, restaurants should consider employing marketing strategies that leverage data-driven insights to tailor messaging according to consumer needs. However, to best promote potential discounts, they’ll need high-quality insights into what customers want.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

7 Shifts

JULY 14, 2020

We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic. Recommended Reading: How to Effectively Sanitize & Clean Your Restaurant.

Management 370

Management Management Kitchen Safety Equipment 370

7 Shifts

APRIL 3, 2020

Psst, even outside of these extraordinary times, this information is also valuable for any restaurateurs that are looking to optimize their operations and get a handle on what they can and cannot control in order to reduce monthly expenses in their restaurant.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 189

Management Management BOH Front of House 189

7 Shifts

NOVEMBER 29, 2022

Most of the panelists started handling tips one way and pivoted when they got new information. They want to be here, they don't want to give bad service. They want to give good service. The restaurant initially opened with no tipping or service charge. And then what do you do with that information to make it a reality?”said

BOH 195

BOH Restaurant Law Back of House Front of House 195

7 Shifts

JULY 28, 2021

Poor restaurant communication equals poor service. There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction. An informed staff is an efficient staff. In fact, open door policies are the fastest way to access information. Field questions.

Communication 430

Communication Management Management Front of House 430

7 Shifts

DECEMBER 6, 2023

But they must notify customers in writing if they do so. What about service charges and credit card processing fees? Mandatory service charges (like what many restaurants add to the bills of large parties) aren’t considered tips under federal law. They are the property of the restaurant.

Tip Distribution 221

Tip Distribution Restaurant Law Employee Relations 2023 221

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The pandemic effectively accelerated trends in how restaurants interact with customers. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Food Business

DECEMBER 17, 2019

Gather two or three speakers—on steps of service, on cleanliness, on timing…it really does not matter, because, in my experience, staff want to give an exemplary experience. workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

DECEMBER 6, 2023

But they must notify customers in writing if they do so. What about service charges and credit card processing fees? Mandatory service charges (like what many restaurants add to the bills of large parties) aren’t considered tips under federal law. They are the property of the restaurant.

Tip Distribution 195

Tip Distribution Restaurant Law Employee Relations 2023 195

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Focus on the customer experience.

FOH 78

FOH BOH Front of House Customer Experience 78

7 Shifts

SEPTEMBER 15, 2020

Restaurant cleaning checklist template It goes without saying that the cleanliness of your restaurant directly impacts customer satisfaction. Your restaurant cleaning template can be customized to add in extra tasks to ensure your restaurant meets new mandated hygiene standards. Download it for free now.

Management 195

Management Management Download Leadership 195

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. Make it easy for your staff to service tables and consider the flow of area traffic in your dining area. Have pest control options in place and have the area serviced often.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. This helps reduce human error. Efficiency.

BOH 112

BOH FOH Front of House Back of House 112

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? On the other hand, tipping has always been perceived as a discretionary means to incentivize good service.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? On the other hand, tipping has always been perceived as a discretionary means to incentivize good service.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Lavu

MARCH 13, 2020

The type of diners you receive expect to wait for less, carry less cash, and demand faster service. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. Streamline BOH and FOH Communications. The wrong information is written out.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. How to improve restaurant operations What is restaurant operations?

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

FEBRUARY 4, 2021

Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Customers Served or Sales Per Labor Hour and Day Part.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

The Restaurant Times

MARCH 14, 2022

As such, the ability to manage conflict is also an essential requirement for a restaurant manager to ensure that staff members cooperate with each other and create the best possible customer experience. . Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. If your labor cost as a percentage of sales is currently at an impressive 27%, see if you can reduce that by 3% in the next year without diluting the customer experience.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Apicbase

MAY 8, 2024

However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?’ We also analyse customer feedback from platforms like G2 and Capterra to highlight the pros and cons users have encountered.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Lavu

FEBRUARY 14, 2020

As you develop the restaurant employee handbook, view it as an ongoing training resource instead of just a categorical list of rules, and separate the information into categories: Performance and Appearance Policies . Customer Service Standards. Customer Service Standards. What service style do customers expect?

FOH 78

FOH Social Media Restaurant Law Food Safety 78

Apicbase

APRIL 18, 2024

Restaurant reports turn chaotic data into clear, digestible information. Restaurant reports turn raw data into useful information, helping restaurant managers make better choices. Restaurant reports turn raw data into useful information. They allow you to compare performance across dishes, menus, and locations.

Operations 52

Operations Inventory Waste Food Order 52

The Restaurant Times

NOVEMBER 4, 2021

With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. No two restaurant kitchens are alike, especially when it comes to operating models, for example, full service, fast service, and so on. Service Area . ii) Open Configuration . Kitchen Floor Plan .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Touch Bistro

MARCH 25, 2021

Instead, we want to provide you with the tools and information you need to prevent turnover and create a great first impression with new hires. Some restaurants (those with a small staff, for example) might assume that an informal onboarding process – something semi-structured but largely ad hoc – will suffice.

Hiring 52

Hiring Employee Relations FOH BOH 52

The Restaurant Times

MARCH 6, 2023

This is because your net profit margin accounts for all restaurant-related costs, not just those related to food preparation and service. Some of those factors include the type of restaurant and the average cost per customer. Train Employees: The skill of upselling to customers distinguishes a good server from a great one.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Xtra Chef

MAY 13, 2020

With a network of customers across the country, we want to be sure we can support all of them equally, no matter where they may be. That’s why xtraCHEF uses virtual onboarding: to ensure that all of our new customers get dedicated time with a Customer Success Representative. Implementing AP automation is easy and contact-free.

Front of House 79

Front of House Back of House FOH BOH 79

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. According to the report, roughly half of full-service restaurants said they devoted more resources to expanding the off-premise side of their business since the onset of COVID.”

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

Restaurant365

DECEMBER 1, 2021

Named after their son, Sweet Lou’s aims to greet guests with a smile and great food, drink, and service. Their mission statement says it all: “Serving our best, from the kitchen to the community through high quality ingredients, a welcoming environment, responsible service and local outreach.” ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

MARCH 12, 2021

Named after their son, Sweet Lou’s aims to greet guests with a smile and great food, drink, and service. Their mission statement says it all: “Serving our best, from the kitchen to the community through high quality ingredients, a welcoming environment, responsible service and local outreach.” ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

7 Shifts

AUGUST 22, 2024

A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery customers. Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Most of the restaurant sales are completed via credit cards when the customer pays for the service.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

7 Shifts

DECEMBER 18, 2023

Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book.

Management 397

Management Management Email Marketing Point of Sale 397

Lavu

JANUARY 15, 2020

Normally, a bank will require a lot of information and reassurance before approving a loan for a restaurant business. The productivity and quality of a restaurant’s service has to do with the kitchen equipment. The better the equipment, the more quality is the food and the more satisfied are the customers. Equipment Financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Lavu

JANUARY 21, 2020

It involves taking control of your accounts and making sense out of your business financial information. To ensure you get the best out of your financial information, you should work closely with your accountant to generate financial reports in a consistent and timely manner.

Cash Management 78

Cash Management Point of Sale Information Beverage 78