Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Most of the same applies to the health of BOH as well. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. Here's some of their advice. Even though they have ?less

FOH 215

FOH Kitchen Safety BOH Food Safety 215

7 Shifts

NOVEMBER 3, 2021

With the potential for serious financial impact, it's imperative that restaurateurs and operators pay attention to the impact cybersecurity can have on your business, and your bottom line. The most important ones for restaurateurs and operators to be aware of are: POS Data. Types of sensitive data in a restaurant.

Audits 370

Audits POS Loyalty Program Information 370

7 Shifts

JANUARY 10, 2024

Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., It’s also allowed them to give staff paid time off.

FOH 222

FOH Front of House Customer Service Back of House 222

7 Shifts

JANUARY 10, 2024

Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., It’s also allowed them to give staff paid time off.

FOH 195

FOH Front of House Customer Service Back of House 195

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

Black Box Intelligence

SEPTEMBER 21, 2021

Reducing turnover has become mission-critical for most operators. The food offering may include buffets, 24-hour operators or concepts with a large portion of sales from the breakfast daypart. Workforce data: tracking trends for FOH and BOH staff. fewer BOH and 2.8 Another trend we’re watching is pricing.

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. This ensures budget integrity and that daily operations keep running properly.

Bar 78

Bar Inventory BOH Waste 78

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. and BOH (including cooks, chefs, etc.). Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This saves time and helps restaurant operators make informed business decisions. When there is an up-tick in food costs, search for alternatives – both in ingredients that make up each dish and the suppliers you use.

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. This saves time and helps restaurant operators make informed business decisions. When there is an up-tick in food costs, search for alternatives – both in ingredients that make up each dish and the suppliers you use.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Modern Restaurant Management

AUGUST 4, 2022

This perfectly demonstrates how the industry operated back then. In a restaurant, it takes time and effort to build the relationship and break the separation between FOH and BOH, but it is extremely important to know what’s going on, even if you’re not in that position.

Back of House 189

Back of House Front of House Communication FOH 189

Next Restaurants

DECEMBER 18, 2020

For many people, working in service jobs like hospitality or food service might just click. In fact, “When searching for kitchen staff, only 30% of operators say they prefer someone from culinary school, while 95% indicate that BoH (Back of House) experience does impact their decision.” Turning Service Jobs Into Careers.

Education 102

Education BOH Food Truck Customer Service 102

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 125

Front of House Back of House Guest Recovery Loyalty Program 125

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. Instead of hospitality specialist, host or customer service.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

7 Shifts

OCTOBER 2, 2019

Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. In the hospitality business, restaurants especially, we might spend more time and [even] holidays together, more than our own family.” We reached out to Sai J.,

Management 285

Management Management Communication Back of House 285

The Restaurant Times

MARCH 6, 2023

It is well known that the hospitality sector has lower profit margins than other market segments. Your net profit remains after operating costs like payroll, rent, utility costs, ingredient costs, and equipment leasing fees have been subtracted from your gross profit. This includes expenses for things like food and beverages.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

The Restaurant Times

NOVEMBER 24, 2020

In the hospitality industry, the level of service quality depends to a great extent on the restaurant staff. There is a dire need for operators to devise a well-defined training program that enables your restaurant staff to become more efficient and deliver better service. Devise A Plan Specific To Restaurant Staff Training.

Training 52

Training Management Management Tip Distribution 52

Bottleneck Management

DECEMBER 6, 2019

Staying up-to-date with the latest restaurant and hospitality technology and tools is important as well, as technology is playing more of a role in the way restaurants are run. ” – Bruce Boches, Prep Cook and BOH Trainer, City Works. What It’s Like Working in Bottleneck Management Restaurants.

Back of House 60

Back of House Allergens Kitchen Safety BOH 60

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. trillion to $1.34

2024 52

2024 Operations 2023 Loyalty Program 52

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

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. When preparing food it is important that the kitchen staff follows the recipe; over trimming, over prepping, and under cooking amongst many other things can quickly set the food cost off track.

Management 68

Management Management FOH Fast Casual 68

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. The investor operating under the franchise’s brand is called the franchisee. Get Your Step By Step Playbook. Free download.

Franchise 52

Franchise Franchising Food License 52

PathSpot

APRIL 26, 2024

Cleanliness and safety are top priorities in the food service and hospitality industry. In food service and hospitality, paying attention to BOH hygiene protocols will increase the risk of illnesses among customers and employees. Adhering to rigorous hygiene protocols ensures customer satisfaction and protects public health.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

7 Shifts

NOVEMBER 3, 2022

Look for groups like The Multicultural Food & Hospitality Alliance that run webinars and seminars. Restaurant operators] need to make sure that the behaviors they want to see within their four walls are seen, and the ones that they don't are not seen. Leo Weekly published a survey of women in hospitality.

Leadership 195

Leadership FOH BOH Website Management 195

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

7 Shifts

FEBRUARY 7, 2024

ChowNow : Online ordering, marketing, and operations with a commission-free marketplace and a smart dispatching system. TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. SevenRooms : A guest experience and retention platform built for the broader hospitality industry.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

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. Optimize Your Kitchen Operations. It’s all about the bottom line.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Apicbase

JANUARY 13, 2023

It highlights those shifts so that you can prepare your operation for success without being blindsided by pitfalls and emerging trends. They could help guide your decisions in what is shaping up to be a very uncertain time for restaurant operators. Having an easily scannable menu online will be table stakes for most operations in 2023.

2023 52

2023 Operations Management Management 52

Cheetah

JUNE 14, 2021

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. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Modern Restaurant Management

APRIL 2, 2020

Click here for NCR content about keeping commerce running for restaurants, Southern Glazer’s Wine & Spirits launched an online hub for trade customers, providing timely updates and important resources to help businesses in the hospitality industry navigate the COVID-19 pandemic. ” The BOHA! ” The BOHA!

Healthcare 195

Healthcare Employee Relations Online Ordering Customer Service 195

7 Shifts

SEPTEMBER 26, 2022

Food Service, Kitchen, & Hospitality Tech. Understanding and adhering to these best staff communication methods and channels is key in smooth restaurant operations. Management needs to trust everyone to take their work seriously to keep the operation of the business flowing. The key here is to always assume positive intent.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. 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. Integration with third party aggregators.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. Operators are going to have to get creative in how they continue to foster those customer relationships. Operators are going to have to get creative in how they continue to foster those customer relationships.

2021 198

2021 Kitchen Safety Food Safety Mobile Ordering 198

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

Deliverect

JUNE 30, 2020

So how can you make sure you streamline your operations so you can give the customer what they want, while managing your business in the most efficient way? You can also connect your ‘click & collect’ shop or online ordering system with your POS, so all the benefits mentioned above apply to your take-out operations, as well.

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 an ironclad rule in the hospitality industry and menu costing is no exception. Here’s Why: How most foodservice operators approach menu costing right now is unnecessarily long and laborious. Let me demonstrate.

Menu 52

Menu Point of Sale Pricing Take-out 52