Modern Restaurant Management

APRIL 27, 2022

Accept Orders in Advance. To ensure that takeout feels just as special as the alternative, allow customers to place orders in advance, so they don’t have to worry about waiting too long to pick up the day of. With order-ahead options, you can also offer meal kits or scecials. Issues with food from rushing cooks.

Management 209

Management Management Customer Experience Reservations 209

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. With the pandemic overhauling the restaurant industry in every way, 53 percent of adults now say purchasing takeout or delivery food is essential to their daily lifestyle.

Marketing 199

Marketing Social Media Mobile Ordering Website Management 199

7 Shifts

JULY 14, 2020

The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception. Small problems can be identified before they become big problems. Maintains food quality - if the tools a chef is using are faulty, there is only so much they can do.

Management 370

Management Management Kitchen Safety Equipment 370

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. There’s no need to guess how much food is needed. If you’re not sure where to start, ask! You may also set long-term goals that help develop.

Back of House 276

Back of House Management Management BOH 276

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. These systems are pivotal in controlling costs and ensuring the financial health of your business. The benefits compound fast and are solid.

Operations 52

Operations Back of House Allergens Front of House 52

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. Workflows are criss crossing each other all the time.

Management 52

Management Management Point of Sale Kitchen Safety 52

Black Box Intelligence

SEPTEMBER 21, 2021

At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. At full-service establishments, customers typically order their food at a table or counter, are served by waitstaff and pay after consuming their meal. Workforce data: tracking trends for FOH and BOH staff.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Ordering should be performed consistently on the same day(s) each week.

Bar 78

Bar Inventory BOH Waste 78

Modern Restaurant Management

AUGUST 4, 2022

The brigade system is by far the most efficient way to run a kitchen but the old school mannerisms is what needs to change in order to be successful in improving the culture. Watching “The Bear” made me immediately think of how I started in the business after culinary school at the CIA.

Back of House 186

Back of House Front of House Communication FOH 186

Modern Restaurant Management

AUGUST 19, 2020

Chris Boyles, VP of Food Safety for Steritech. Ghost kitchens allow you to order from multiple brand menus at a single location. Voice-activated apps allow you to order without touching anything. It's a small step to having a group of friends walk into a dining room served by multiple brands.

Kitchen Safety 225

Kitchen Safety Food Safety Loyalty Program Technology 225

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?’

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

7 Shifts

OCTOBER 2, 2019

Communication is key in every part of the restaurant business. The servers are running back and forth with orders to relay or food to serve. In the kitchen, line cooks are busy prepping, sautéing, and plating food. Everyone is shouting orders and requests. Everyone is shouting orders and requests.

Management 285

Management Management Communication Back of House 285

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. OUR TOP 10 In 2022, 31% of restaurants cut the number of menu items on offer to deal with the inflation and rising food costs. For 62% of restaurants , automation could help fill critical gaps in managing orders.

2023 52

2023 Operations Management Management 52

The Restaurant Times

NOVEMBER 4, 2021

A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line. Include precise measurements of food preparation, display, refrigeration, and storage equipment, and be smart in determining what is most critical. Create a location where food can be safely consumed.

Design 98

Design Kitchen Safety Back of House Food Safety 98

Modern Restaurant Management

DECEMBER 28, 2020

Chris Adams, VP of Strategy, Oracle Food & Beverage. 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 190

2021 Kitchen Safety Food Safety Mobile Ordering 190

Modern Restaurant Management

APRIL 2, 2020

They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. makes it easy for guests to support local restaurants. .

Healthcare 183

Healthcare Employee Relations Online Ordering Customer Service 183

Rocket Fuel

MAY 1, 2023

This is likely due to upselling within first and third-party delivery apps and mark-ups intended to offset third-party delivery fees. Kiosk channel share rose 141% YoY: Kiosk sales hit an all-time high, reflecting consumer changes and a preference for a contact-free ordering experience.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster.

BOH 52

BOH Front of House Back of House Point of Sale 52

Cheetah

DECEMBER 10, 2021

To many, the difference is small when your operation depends on it. This increases all supply chain costs, from food to transportation, vegetable oil included. Before the pandemic refineries got most of their vegetable oil from the food-service industry. Is it gold or oil we’re talking about here?

Pricing 148

Pricing Operations Food Supply Supplies 148

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. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. The rise of off-premise dining. ” In fact, P.F.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Check out Apicbase’s POS integrations.

Point of Sale 52

Point of Sale POS Management Management 52

Sling

SEPTEMBER 6, 2021

Instead, why not get inspiration from businesses that are already doing it right? And what better way to greet website visitors than with a warm and inviting image that communicates the story of your business. AuCheval in Chicago, Illinois does a wonderful job of making their website all about the food and atmosphere.

Website Management 78

Website Management Loyalty Program Online Ordering Mobile Ordering 78

EATER

JUNE 26, 2020

Worries about the pandemic, slow business, and fewer jobs for servers are all creating obstacles to rehiring When the COVID-19 pandemic forced one Miami restaurant to shut its doors in mid-March, its management laid off 47 of their 55 employees. She knows that other, fully reopened restaurants might end up offering them the jobs she cannot.

Front of House 115

Front of House Back of House Guest Recovery Loyalty Program 115

Apicbase

JULY 1, 2022

Multi-unit restaurant operators are increasingly shifting towards a business model with a central production kitchen. It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Better product consistency.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

MAY 18, 2022

We’ve studied small and midsize restaurant groups and found ten essential elements for running a successful restaurant franchise business. Your goal as a restaurant business owner is to deliver the best possible guest experience. If you fail to protect these assets, you devalue the system that supports your business.

Franchise 52

Franchise Franchising Sustainability Document 52

Restaurant365

DECEMBER 1, 2021

BUSINESS SITUATION. In Ponderay, guests enjoy home-style comfort food, made with high-quality ingredients served in generous portions, a full bar featuring specialty drinks and 16 beers on tap in a convivial atmosphere surrounded by twenty 4K televisions for great game viewing. concepts for over 30 years. KEY RESULTS.

Hiring 78

Hiring Demo Communication Back of House 78

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. It helps restaurant owners and their managers to run a restaurant business end to end. Be designed specifically for the restaurant or food service industry .

Management 78

Management Management Cash Management Mobile Ordering 78

KaTom

JUNE 10, 2020

The coffee shop is busy, which we know because every table in the background is occupied, yet Kathleen, having ordered a cup of tea, waits alone for some time as Joe debates whether he should go in. Order a second drink, enjoy a pastry, and remember to tip a bit extra based on how long you held the table.

Dine-in 62

Dine-in Front of House Kitchen Safety Food Order 62

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 economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Restaurant365

MARCH 12, 2021

In Ponderay, guests enjoy home-style comfort food, made with high-quality ingredients served in generous portions, a full bar featuring specialty drinks and 16 beers on tap in a convivial atmosphere surrounded by twenty 4K televisions for great game viewing. ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

Touch Bistro

JULY 18, 2021

Finding and keeping the best back of house staff is critical to your restaurant’s success for two reasons: You need to keep your operating costs low – so you stay in business. You need to keep your operations running smoothly – also so you stay in business. 3 Places to Source Back of House Staff for Your Restaurant. RestoJobs : B??ased

Back of House 52

Back of House 2021 Front of House Cash Management 52