Modern Restaurant Management

MARCH 10, 2021

A restaurant platform is a Swiss Army knife for your operation, a multi-tool that offers solutions for all of your tech needs. That lesson applies to a restaurant platform irrespective of the size of your operation. The following are features and solutions you should seek in an operational platform. Why would I need a platform?

Management 182

Management Management BOH Front of House 182

Modern Restaurant Management

MARCH 30, 2022

There’s also pent-up demand from consumers who want to return to dining at restaurants as often as they had pre-pandemic. With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas.

BOH 173

BOH FOH Kitchen Safety Front of House 173

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Some restaurants only add the auto-gratuity for large dining parties of 6 or more. s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping.

FOH 222

FOH Front of House Customer Service Back of House 222

Black Box Intelligence

FEBRUARY 18, 2022

In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. For example, both groups have been impacted by the rise in off-premise dining and the changes brought about by the pandemic, but in different ways. What the latest data says about FOH vs. BOH staff.

FOH 40

FOH BOH Front of House Back of House 40

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Some restaurants only add the auto-gratuity for large dining parties of 6 or more. s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping.

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

MAY 25, 2020

There’s no right or wrong answer ( although we would recommend promoting your sanitization techniques on social media ), but ensuring that your restaurant is safe for both your customers and staff is an absolute must—especially as dining areas begin to reopen. Here are some guidelines to consider implementing before your next shift.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

DECEMBER 16, 2020

Evolving restaurant operations during COVID-19 At the start of the COVID-19 pandemic, like many restaurants, The Snug closed its doors to diners. After two months, they reopened with just the four main co-founders running the operation. Here’s how they evolved their operations to sustain their business during the pandemic.

FOH 284

FOH Back of House Front of House Point of Sale 284

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

7 Shifts

NOVEMBER 29, 2022

implemented tipping for our dining room teams. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Table of Contents. The Panelists.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

MARCH 25, 2021

A restaurant platform is a Swiss Army knife for your operation, a multi-tool that offers solutions for all of your tech needs. That lesson applies to a restaurant platform irrespective of the size of your operation. The following are features and solutions you should seek in an operational platform. Why would I need a platform?

Management 88

Management Management BOH Front of House 88

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

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Most of the same applies to the health of BOH as well. Here's some of their advice. Even though they have ?less

FOH 212

FOH Kitchen Safety BOH Food Safety 212

7 Shifts

NOVEMBER 16, 2021

However, servers are not the only ones who contribute to a guest's dining experience. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. Bartenders.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

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. Let’s get started!

BOH 109

BOH FOH Front of House Back of House 109

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

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. This sparked a lively debate around the efficacy of mandatory service fees.

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. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. This sparked a lively debate around the efficacy of mandatory service fees.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Future Food

APRIL 20, 2022

Future Food responded to those changes with further recommendations on not only the design of the new modern and inclusive dining and tavern spaces but on their intent, assessing their ongoing social value as concepts in totality of remote village work life. Source: Future Food.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Black Box Intelligence

SEPTEMBER 21, 2021

Fine dining, upscale, casual family dining and casual dining restaurants fall under this category. Reducing turnover has become mission-critical for most operators. These are fast-changing times for all types of restaurants. That’s who we serve at Black Box Intelligence. Here’s how to navigate the data we offer.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. Streamline BOH and FOH Communications.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

MARCH 14, 2022

Streamlining Restaurant Operations. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc.

Management 52

Management Management FOH BOH 52

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. Based on our recent PRIME report , the UAE restaurant industry is looking to embrace technology and new methods of managing operations. billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Restaurant365

APRIL 19, 2022

How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. The key is analyzing your labor productivity. Restaurant Labor Cost Control.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

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 109

Front of House Back of House Guest Recovery Loyalty Program 109

7 Shifts

OCTOBER 2, 2019

This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. Let’s lay the groundwork by exploring what it means to transition to management.

Management 285

Management Management Communication Back of House 285

Sling

JULY 14, 2020

You might think we’d start our “how to clean a restaurant” checklist in the kitchen or the dining room. You might think we’d start our “how to clean a restaurant” checklist in the kitchen or the dining room. Front Of House. How To Clean A Restaurant: Checklist. Hand sanitizer. Surgical gloves. Instructions. Glass cleaner.

Front of House 78

Front of House Back of House Food Supply Recycling 78

Touch Bistro

AUGUST 23, 2021

To offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant. Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty. It’s time to get creative! Image Source ]. Image Source ].

Design 129

Design 2021 Front of House Sourcing 129

Restaurant365

FEBRUARY 4, 2021

If you’re a restaurant owner or operator, COVID-19 brought tough challenges for your business in 2020. Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner.

Customer Experience 398

Customer Experience Website Management Hiring Back of House 398

7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Restaurant365

MAY 7, 2021

It’s all restaurant owners and operators are talking about: the current staffing challenges in the restaurant industry. And while this is good news, most restaurant operators are having trouble staffing their restaurants to meet the rising demand for on-site dining. Staffing challenges existed pre-pandemic. million jobs.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

FEBRUARY 7, 2024

Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive. The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. In a 2023 survey, 29% of operators said they are very likely to open new locations in 2024. Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

MAY 1, 2023

37% of restaurant operators say employee retention and productivity is one of their priorities for 2023. One in five operators report reducing labor costs as one of their main goals. Ellesse Piper is the Operations Manager at 7 Leaves Cafe , a QSR franchise with 40+ locations in 4 states. Good people know good people.

Hiring 195

Hiring Training Management Management 195

Cheetah

JUNE 14, 2021

Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery. Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery.

BOH 148

BOH Back of House Front of House Restaurant Law 148

7 Shifts

NOVEMBER 3, 2022

When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit. These accounts may not shock you. Things don't always improve once you're the boss, either. Remember me?I Broccoli Hot Dogs!Beet

Leadership 195

Leadership FOH BOH Website Management 195