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

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

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 FOH Fine Dining Online Ordering 78

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

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Food Service, Kitchen, & Hospitality Tech. Examples include general understanding of finance, customer satisfaction, business hierarchy, and career advancement. 15 'Soft' Food Service Skills For Your Resume [List].

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

MAY 31, 2021

The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Tables and surfaces need to be cleaned frequently so customers don't have to wait too long (and can feel safe when dining at your restaurant). Customer Service. Service Model.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. Your next step is to signal to your staff (and customers) what you stand for. Speaking of behaviors you won't tolerate, make it clear to your staff, vendors, and customers that any harassment won't be tolerated. Set core values.

Leadership 195

Leadership FOH BOH Website Management 195

Touch Bistro

JULY 18, 2021

This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. It can also slow down your restaurant’s service and prevent you from delivering the type of customer experience you’re known for.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Modern Restaurant Management

FEBRUARY 15, 2022

Here are a few examples of tech-centered solutions to ease the ongoing labor crisis in restaurants by putting more functionality directly in the hands of customers: Digital Tableside Ordering to Support Service Staff. At full-service restaurants, servers are responsible for crucial tasks. Customers skip the line entirely.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15

2024 52

2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. 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. IBISWorld , 2022) Food service delivery space will grow to $174.3

2023 52

2023 Operations Management Management 52

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.

2021 185

2021 Kitchen Safety Food Safety Mobile Ordering 185

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

Apicbase

APRIL 20, 2022

Verify that both customers and employees understand your brand concept. You want your guests to remember the excellent service, the general ambience, the fun decor, and maybe even that catchy playlist they listened to during dinner. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135