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 187

Management Management BOH Front of House 187

7 Shifts

DECEMBER 16, 2020

Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. “San So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”

FOH 284

FOH Back of House Front of House Point of Sale 284

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. What Back-of-House Processes Can Restaurants Automate? What Back-of-House Processes Can Restaurants Automate? But automation in food service is much more than that.

Back of House 52

Back of House Front of House BOH Point of Sale 52

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

JUNE 15, 2021

Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Similarly, third-party delivery services such as DoorDash and Uber Eats, which each reportedly doubled their business last year, rely on restaurant digital menus.

Technology 201

Technology Loyalty Program Front of House Online Ordering 201

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? The aim is to avoid a collision.

Back of House 52

Back of House BOH Front of House FOH 52

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

Cheetah

JUNE 14, 2021

But it’s going to take more than a few. There is a way out of this labor crisis, and it’s going to take more than simply “adapting” to a temporary reality. It takes a lot of guts to fight for change. The labor shortage has brought with it a sense of reckoning. Table of Contents. How Did Things Get This Bad? million jobs.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Lavu

JUNE 4, 2019

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. hat are the differences between the back-of-the-house and front-of-the-house? Let’s get started!

BOH 109

BOH FOH Front of House Back of House 109

Apicbase

MARCH 28, 2024

Here are the key considerations to look out for when making your decision. That means it needs to be able to integrate with other tech solutions, it needs to be able to take in data, make sense of it, and share it with the whole system, and it needs to give you enough flexibility to make changes for constant improvement.

Management 52

Management Management Point of Sale Kitchen Safety 52

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.

FOH 78

FOH BOH Front of House Back of House 78

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.

Mobile Ordering 214

Mobile Ordering Front of House Fast Casual Customer Service 214

Black Box Intelligence

SEPTEMBER 21, 2021

Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits. Many are pointing out frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. These are fast-changing times for all types of restaurants.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. 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.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. 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.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Apicbase

MAY 8, 2024

Expense tracking: MarketMan Snap is an app that lets you take photos of receipts and invoices and upload them to the system. Vendor payment: This feature streamlines payments to suppliers, allowing you to track deliveries and invoices and make payments. Here are the most important features of the platform and what they help you do.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

EATER

JUNE 26, 2020

Expecting the worst, they were surprised to realize at the end of May that they were doing so much business through takeout and delivery that they were on track to meet their original sales predictions. Many small, independent spots don’t yet have enough work to bring back their employees, particularly those in front-of-house positions.

Front of House 118

Front of House Back of House Guest Recovery Loyalty Program 118

Xtra Chef

MAY 13, 2020

However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production. Implementing AP automation is easy and contact-free.

Front of House 79

Front of House Back of House FOH BOH 79

Apicbase

FEBRUARY 29, 2024

So, we invite you to not just take these numbers at face value but to really dig into the details for a fuller picture. 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. At first glance, some stats might seem to contradict each other. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. Luckily, restaurant data analytics solutions like Apicbase take these problems off your plate. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Apicbase

JANUARY 13, 2023

The F&B industry grew in 2022… and it will keep growing in 2023. However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. This trend is expected to continue in 2023.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S., an overseas U.S.

Healthcare 203

Healthcare Employee Relations Online Ordering Customer Service 203

Apicbase

JULY 1, 2022

The brand acts as a hub for multiple expansions and extensions, ranging from franchise outlets, delivery, takeout, virtual restaurants, dark kitchens and even retail ventures. With these expansions, the importance of the back-of-house is growing exponentially. This blogpost covers: What is a central kitchen? What Is A Central Kitchen?

Operations 52

Operations Back of House Front of House Food Supply 52

The Restaurant Times

MARCH 6, 2023

Making enough money to keep your restaurant running is one of the major challenges a restaurant faces. For this reason, the profit margin of your restaurant is one of the defining factors of its success. It is well known that the hospitality sector has lower profit margins than other market segments. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Restaurant365

MAY 7, 2021

While restaurant owners and operators are certainly relieved to be coming out on the other side of the pandemic, restaurant hiring has become a looming challenge. The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. million jobs. Hiring challenges.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Ghost Kitchens.

2020 137

2020 Kitchen Safety Consumer Goods Point of Sale 137

Apicbase

JUNE 16, 2023

To help you out, we’ve put together this comprehensive guide on restaurant metrics. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

Inefficient practices are being phased out in favor of more efficient and faster methods of operating. Begin by taking a look at five important questions, and then dive deeper into evaluating your particular situation. The restaurant industry has been evolving consistently over the years. You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78