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 215

FOH Kitchen Safety BOH Food Safety 215

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

APRIL 27, 2022

To keep up with the rush, you may want to add extra seating outside or split apart tables when possible. Not everyone wants to dine out on Mother’s Day, likely because of the long wait times. Some would prefer to dine in, sharing the day with their family in a more private setting. Accept Orders in Advance.

Management 212

Management Management Customer Experience Reservations 212

Modern Restaurant Management

JUNE 24, 2021

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Customers want the ability to order online, set up delivery, view seating, and book tables through the convenience of a mobile phone. Can customers find you? Can they view your menu online?

Marketing 203

Marketing Social Media Mobile Ordering Website Management 203

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

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. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. and BOH (including cooks, chefs, etc.). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Lavu

MARCH 13, 2020

If you have multiple dining areas, an mPOS system is also ideal. 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. Meanwhile, the BOH is tasked with responding to orders.

FOH 78

FOH Mobile Ordering BOH Front of House 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. Establish a sense of arrival with unique signage and seating for guests waiting for tables, like London, U.K.-based In fact, color alone can influence up to 90% of a guest’s initial impression.

Design 129

Design 2021 Front of House Sourcing 129

EATER

JUNE 26, 2020

And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. Hopefully, we get them back.”.

Front of House 119

Front of House Back of House Guest Recovery Loyalty Program 119

EATER

SEPTEMBER 3, 2020

I know, as the pandemic trudges on, that dining out is risky, not just to myself, but to others, too. That said, restaurants and bars are struggling, and with a total lack of federal support, their only option is to fill seats, and use social media to do so. Were we so wrong to dine out? These days, that’s a shamable offense.

Social Media 115

Social Media Back of House Outdoor Dine-in 115

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH FOH Food Safety Equipment 368

KaTom

JUNE 10, 2020

As rainy spring weather turns into sunny summer days and restaurant restrictions put in place during the COVID-19 pandemic begin to lift, there’s a good chance you’ll soon find yourself dining out for the first time in what might feel like years. The Entire Cast During “La Vie Bohème” in RENT (2005).

Dine-in 62

Dine-in Front of House Kitchen Safety Food Order 62

7 Shifts

MAY 31, 2021

All tasks in a restaurant are interconnected. For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. 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. She has a point.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

FEBRUARY 7, 2024

TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. 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. Owned by Doordash. The laminate and dry-erase methods can get messy.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Christopher Baron of RedBaron Consulting.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

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. Here are their responses. To read part two, click here.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Apicbase

JANUARY 13, 2023

However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. We’re seeing major shifts in menu creation, procurement, and dining habits. The F&B industry grew in 2022… and it will keep growing in 2023. Let’s dig in. This trend is expected to continue in 2023.

2023 52

2023 Operations Management Management 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. Restaurant reporting has become a vital tool in an industry that has — for far too long — relied on gut feeling to make business decisions. However, while there are certainly many upsides to this digitalisation , reports also come with their own basket of problems.

POS 52

POS Operations Back of House FOH 52

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. In an industry where every detail matters, tracking metrics provides valuable insights into your restaurants’ performance and helps to identify improvement areas. That’s the theory. In theory, it sounds easy.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. Inefficient practices are being phased out in favor of more efficient and faster methods of operating. Keeping your procedures and systems up-to-date is a great method to streamline your operations, reduce overhead, and increase your day-to-day sales by getting more people through the door. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

AUGUST 19, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts to gaze into a crystal ball and re-imagine the future of dining. Modern Restaurant Management (MRM) magazine asked restaurant industry experts to gaze into a crystal ball and re-imagine the future of dining. 20 at 4 p.m. Here are their insights.

Kitchen Safety 227

Kitchen Safety Food Safety Loyalty Program Technology 227