Modern Restaurant Management

FEBRUARY 15, 2024

To uphold food safety mandates and warrant uninterrupted service, consider the following: Optimize Refrigeration Systems Ascertain that your cooling units are prepared to function under increased duress. Augment Ice Production Ensure your ice machine inventory can match the impending demand.

Kitchen Safety 117

Kitchen Safety Equipment Fine Dining Food Safety 117

Modern Restaurant Management

OCTOBER 20, 2023

2023 brought new challenges to the table for the restaurant industry, from rising food prices due to inflation to continued disruptions in the supply chain. Some of the most valuable insights for restaurants are found in general operations data, customer data and website data. billion consumers with restaurants every year.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

Cheetah

DECEMBER 20, 2021

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. The company is also dealing with shutdowns and fines due to lack of permits, food supply disruptions , and the enduring labor crisis.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. .

Back of House 64

Back of House Technology BOH Kitchen Safety 64

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. Best practices for operating a central kitchen.

Operations 52

Operations Back of House Front of House Food Supply 52

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If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. Manage Inventory for Efficient Turnaround Time.

FOH 78

FOH Mobile Ordering BOH Front of House 78

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. Know Your Local Health Codes . ii) Open Configuration .

Design 98

Design Kitchen Safety Back of House Food Safety 98

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. The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . Track Restaurant Inventory. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Inventory management Inventory management software helps you monitor your restaurant’s stock levels.

Management 397

Management Management Email Marketing Point of Sale 397

Apicbase

APRIL 5, 2022

When you franchise your restaurant, you allow an independent investor to buy into your business, selling the license to use your brand name, operations, products, and knowledge. Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell.

Franchise 52

Franchise Franchising Food License 52

Lavu

JANUARY 15, 2020

You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. About 20% of restaurants fail within their first year of operations, which makes banks more stringent in offering restaurant loans. Finance additional operational expenses.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Inventory management Inventory management software helps you monitor your restaurant’s stock levels.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

MAY 11, 2020

But reopening your restaurant isn’t as simple as flipping your ‘open’ sign around (we wish), and there’s a lot to consider from an operational standpoint before the big day. Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang.

BOH 368

BOH FOH Food Safety Equipment 368

Apicbase

APRIL 11, 2024

Customers generate revenue, but effective back-of-house operations keep costs in check , ensuring that your restaurants are also profitable in the long term. 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.

Operations 52

Operations Back of House Allergens Front of House 52

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. billion by 2030.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. It highlights those shifts so that you can prepare your operation for success without being blindsided by pitfalls and emerging trends. Accurate and timely inventory control can boost restaurant profits by 24% annually.

2023 52

2023 Operations Management Management 52

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. But automation in food service is much more than that. Automate your restaurant’s operation for efficiency and scalability. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 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. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

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. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. That’s the theory. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

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 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The answer is food technology. Streamlining online food ordering with Deliverect.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

MARCH 25, 2022

For restaurant operators and F&B operations managers, the devil really is in the details. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. This is your inventory from which all your recipes are created.

Menu 52

Menu Point of Sale Pricing Take-out 52

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. Jim Collins, CEO at Kitchen United.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138