Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Improve employee performance. Brands will look to collaborate with menu splitting. Reduce theft.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Cheetah

JUNE 14, 2021

Few establishments are now considering raising wages, offering employee benefits or improving the working conditions. Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions.

BOH 148

BOH Back of House Front of House Employee Relations 148

Hot Schedules

MAY 21, 2020

Dan stated, “We have been in constant contact with all of our employees, checking in on them multiple times a week to see how their unemployment benefits are working out, if they have another job, and if they have the desire to come back. We will also be streamlining our menu and reevaluating the way we’re scheduling/staffing.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

Lavu

FEBRUARY 10, 2020

Poor employee relations go unnoticed and slip-ups in communications can be handled without disturbing the customer experience. This is nowhere as obvious as the relations between chef and FOH staff. . Below, we suggest several ways to improve relations with your chef and FOH staff. Menu Education.

FOH 88

FOH BOH Employee Relations Communication 88

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Increase Profit Margins with Smart Menu Engineering. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Front of House Fine Dining 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. Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Increase Profit Margins with Smart Menu Engineering. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

7 Shifts

JULY 29, 2020

According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. When hiring restaurant employees, it’s also important to find staff that will take these measures seriously.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Black Box Intelligence

SEPTEMBER 21, 2021

Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. We measure turnover and pay for all restaurant categories, and for each type of employee. We also track workforce data based on how employees are paid.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Lavu

MARCH 13, 2020

Your team of employees can only do so much with what they’re given, so you might consider improving their modes of communication. Not only will your employees be more efficient on the job, but they will also appreciate how easy it is to perform well. Streamline BOH and FOH Communications.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Lavu

NOVEMBER 8, 2019

See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. Operational expenses – These are costs related to the support and organization of a business on an everyday premise. Unavoidable Restaurant Expenses. Commissions.

Management 101

Management Management Food Truck Cash Management 101

The Restaurant Group

APRIL 15, 2020

When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control. Use small, inexpensive butter chips in place of raw or whipped butter cups, and consider half the portion of bread or only offer such amenities alongside specific menu items.

Bar 78

Bar Inventory BOH Waste 78

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. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

Lavu

MARCH 11, 2020

If you need a more customizable system for your restaurant, you may consider choosing a more robust system that offers features such as inventory tracking, table and order management, employee timesheets, and CRM integration. Back-of-house (BOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78

Black Box Intelligence

SEPTEMBER 26, 2024

Since COVID, restaurants have had a difficult time maintaining adequate employee levels. Only 5% of brands said they had enough employees. Therefore, it was no surprise it saw record numbers of employees quitting their jobs. Position Comp Traffic* Comp Sales* Hourly BOH +2.6% +3.3% percentage points month-to-month.

Front of House 52

Front of House Point of Sale Guest Recovery Back of House 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. This is due to several factors, including fewer employees, increased sales, and more inexpensive ingredients. What Is The Average Profit Margin For Restaurants?

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Monitor the time taken to accept, prepare, and serve menu items with the Kitchen Display System and POS reports. Staff training of every restaurant employee is a must.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

SEPTEMBER 16, 2022

How do they relate to each other? Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Or that your high-ticket menu items are flying out of the kitchen on Wednesdays and Thursdays but not on Fridays.

POS 52

POS Operations Back of House FOH 52

Touch Bistro

APRIL 7, 2021

That’s because the restaurant industry is notorious for high employee turnover. And for fast food restaurants, employee turnover runs as high as 130% to 150%. Not only is it more expensive to hire new staff than to retain existing employees, but high turnover can also impact day-to-day workplace performance. It’s Expensive.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Apicbase

JUNE 16, 2023

How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance. For example, you can use sales data to track trends in customer spending and identify your most profitable menu items.

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. They also expect a consistent menu, interior design, and ambience across restaurants. Manage group-wide menus from a centralised platform with performance dashboards. Your concession owners are not your employees. 1 You’ll have to share control.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

FEBRUARY 29, 2024

Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. National Restaurant Association , 2024) Recommended Read : How to Protect Restaurant Margins in a Competitive Environment Menu Engineering & Pricing Statistics Prices cannot go up indefinitely. The second option was to cut menu items.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

APRIL 5, 2022

While franchisees run the day-to-day operations of their outlet, they must adhere to the company guidelines, serve the same menu, and use the same branding as all other restaurants within the franchise. Franchisees are more committed and loyal to your business than regular employees. Example of a franchise restaurant.

Franchise 52

Franchise Franchising Food License 52

Modern Restaurant Management

AUGUST 19, 2020

The role of many employees may evolve from manual tasks to more human interaction. Today’s artificial intelligence (AI) technology allows a proprietor to “learn” a customer’s shopping habits, menu preferences, and more, and market to them accordingly. From there the possibilities are endless.

Kitchen Safety 567

Kitchen Safety Food Safety Loyalty Program Social Media 567

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. I turned to him in that moment and said, 'Name any item on that menu.'” Everyone wins when employees are comfortable bringing up issues before they get worse. “I Check with female employees about how you can help them reach their full potential.

Leadership 195

Leadership FOH BOH Website Management 195

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. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 346

2020 Kitchen Safety Consumer Goods Food Safety 346