Modern Restaurant Management

MARCH 25, 2021

A restaurant platform is a Swiss Army knife for your operation, a multi-tool that offers solutions for all of your tech needs. That lesson applies to a restaurant platform irrespective of the size of your operation. The following are features and solutions you should seek in an operational platform. Why would I need a platform?

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7 Shifts

DECEMBER 16, 2020

Evolving restaurant operations during COVID-19 At the start of the COVID-19 pandemic, like many restaurants, The Snug closed its doors to diners. After two months, they reopened with just the four main co-founders running the operation. Here’s how they evolved their operations to sustain their business during the pandemic.

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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.

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Modern Restaurant Management

JUNE 29, 2020

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. only bussers clear tables; only servers wipe down tables between seatings), and enhanced sanitation schedules. Even though they have ?less

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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.

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Apicbase

SEPTEMBER 16, 2022

Today, restaurant operators and F&B managers like you have access to many reports, primarily thanks to advanced POS systems. In this post, you’ll learn how to leverage analytics to get laser-focused insights about your entire operation and individual outlets. Here’s what we’ll cover: What is restaurant reporting?

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7 Shifts

JANUARY 10, 2024

Hammel admits that there were rougher moments at the beginning, and transparency was difficult, especially layered on top of other pandemic-era factors like limited seating and vaccination policies. How did staff initially react? How has it impacted the team and restaurant over time?

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7 Shifts

SEPTEMBER 19, 2019

Read on to learn about almost everything you need to know about restaurant management to help you run a more profitable operation. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners. Cut operating hours. What is Restaurant Management?

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7 Shifts

JANUARY 10, 2024

Hammel admits that there were rougher moments at the beginning, and transparency was difficult, especially layered on top of other pandemic-era factors like limited seating and vaccination policies. How did staff initially react? How has it impacted the team and restaurant over time?

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FOH Front of House Customer Service Back of House 195

7 Shifts

NOVEMBER 3, 2022

“Create a space where it's easy to do the right thing because it's established, it's set up for you, you have everything you need at your disposal, and you're focusing on the right things,” explains Laura Bien, Director of Operation Services at Salt & Straw , a 30-location ice cream chain based in Portland. Provide equal opportunities.

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7 Shifts

JULY 28, 2021

While you do want to be in the driver seat for these meetings, you don't want to do all the talking. BOH help them sweep and mop. A change to operating hours. With a communication tool like 7shifts, owners and operators can send an announcement blast to their entire team at once to share critical information.

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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.

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Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). Set seating times. That may not be able to be “tomorrow” How much attention should owners/operators/managers pay to the weather forecasts when scheduling staff and what are best practices for washouts? Contactless payment. They should pay plenty of attention.

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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. 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.

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FOH Mobile Ordering BOH Front of House 78

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. Down in Nashville, Mary Pillow Thompson, the founder of the local restaurant hiring platform Foh&boh, has seen a similar movement. There will be a lot of shifting around,” she says.

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Modern Restaurant Management

AUGUST 19, 2020

To discuss this topic in more detail join “Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. 20 at 4 p.m. EST. Space is limited, click here to register.

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Apicbase

OCTOBER 14, 2022

That means they have to follow the brand guidelines and operational manuals correctly. Your net profit is the amount left from your gross profit after deducting all your operating expenses (like labour, utilities, rent, and other overhead expenses). RevPASH (Revenue Per Available Seat Per Hour). What is RevPASH?

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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. If you think Uber Eats and Grubhub have already had a big impact on the way restaurants operate, just wait.

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Touch Bistro

AUGUST 4, 2021

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. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located. Using a shared vocabulary helps maximize kitchen efficiency.

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Touch Bistro

AUGUST 23, 2021

Establish a sense of arrival with unique signage and seating for guests waiting for tables, like London, U.K.-based Blend old and new by incorporating design elements that nod to the past, like this stunning bar seating area at Pigeonhole in Calgary, Canada, which was styled in the image of a Parisian wine bar and cafe. Choose a Theme.

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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.

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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?

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Modern Restaurant Management

DECEMBER 31, 2019

The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. 2020 will see investment increases in restaurants that operate without an onsite diner experience. The increased kitchen space, brand awareness and sales are a no-brainer for brands looking to scale.

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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.

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Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Inefficient practices are being phased out in favor of more efficient and faster methods of operating. Restaurant management systems help you operate and manage your restaurant. Employee tips.

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