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. Google Rankings and Google My Business.

Marketing 199

Marketing Social Media Mobile Ordering Website Management 199

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. That way, the potential of hold-ups is lower.

Management 209

Management Management Customer Experience Reservations 209

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. You may task that same prep cook with a goal like keeping track of when certain spices run out and then determining the best time to order new supplies.

Back of House 276

Back of House Management Management BOH 276

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. Poorly maintained equipment also uses more energy increasing your electricity and water bills.

Management 370

Management Management Kitchen Safety Equipment 370

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

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. Since restaurant owners are reluctant to let orders go unfulfilled. BOH Disposables for Increased Hygiene and Retention. There are no minimums.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

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. Since restaurant owners are reluctant to let orders go unfulfilled. BOH Disposables for Increased Hygiene and Retention. There are no minimums.

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

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. However, implementing appropriate cost controls greatly increase the likelihood of a successful business.

Bar 78

Bar Inventory BOH Waste 78

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. In the kitchen, line cooks are busy prepping, sautéing, and plating food. It looks like chaos.

Management 285

Management Management Communication Back of House 285

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

Hot Schedules

MAY 21, 2020

In order to prep for opening day, the team at Smoky Rose really drove the logistics and appearance of increased sanitation. We have groups of servers assigned to a cleanliness zone, and if they aren’t at capacity then they go into a support role with nearby zones in order to maintain sanitation. Don’t forget the 3 Ps.

Back of House 148

Back of House Employee Relations FOH BOH 148

Modern Restaurant Management

AUGUST 19, 2020

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. Each person orders their favorite meal on their smartphone.

Kitchen Safety 225

Kitchen Safety Food Safety Loyalty Program Technology 225

Apicbase

MAY 8, 2024

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?’ Purchasing and order management: The software digitises purchasing and ordering. You can set alerts and order to PAR.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. For 62% of restaurants , automation could help fill critical gaps in managing orders. IMARC Group , 2022) Global food ordering is expected to top $365 billion by 2030. ( billion by 2028.

2023 52

2023 Operations Management Management 52

The Restaurant Times

NOVEMBER 4, 2021

With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. This is prevalent at pizzerias, and it can be an excellent choice for a business wanting to enhance openness in food production or just provide visitors with an interesting view into how their meals are made. . Source: iStock.

Design 98

Design Kitchen Safety Back of House Food Safety 98

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

Modern Restaurant Management

DECEMBER 28, 2020

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

2021 190

2021 Kitchen Safety Food Safety Mobile Ordering 190

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. Appetizer: Small dish that’s served before the main course. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located.

BOH 52

BOH Front of House Back of House Point of Sale 52

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

APRIL 2, 2020

. “As we all know, the restaurant industry has been devastated by the economic impact of the coronavirus crisis, with employees across the nation out of work due to forced business closures,” said Rob Gifford, the Foundation’s president. Toast’s public directory of participating restaurants across the U.S. restaurants.

Healthcare 183

Healthcare Employee Relations Online Ordering Customer Service 183

Cheetah

DECEMBER 10, 2021

To many, the difference is small when your operation depends on it. Restaurants that still have offtake agreements for used oil have to guard their vats for fear of the cooking oil being stolen before it is sold, according to Business Insider. Oil maintenance – Train dedicated BOH staff in oil maintenance and safety.

Pricing 148

Pricing Operations Food Supply Supplies 148

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. But as reopening gets underway, those 6 million people are not necessarily returning to work.

Front of House 114

Front of House Back of House Guest Recovery Loyalty Program 114

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. You can see which other restaurants they frequent, too, and the types of items they order from those places.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

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. Convenience is key these days, and nothing makes fast food faster than ordering it online. Source: GramercyTavern.com.

Website Management 78

Website Management Loyalty Program Online Ordering Mobile Ordering 78

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. It unlocks previously unattainable insights on profitability and helps you to make better business decisions (with the data to back you up). Check out Apicbase’s POS integrations.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

DECEMBER 1, 2021

BUSINESS SITUATION. Indeed, Mr. Foust acknowledged, “costs a ton of money when you’re doing it by yourself,” especially when the restaurant business was posting frequently to ramp up for the busy season. concepts for over 30 years. KEY RESULTS.

Hiring 78

Hiring Demo Communication Back of House 78

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

Apicbase

JULY 1, 2022

Multi-unit restaurant operators are increasingly shifting towards a business model with a central production kitchen. A major reason for this remarkable shift is that more and more restaurant companies are moving away from the traditional location-based business model to a brand-driven one. It also concentrates our labour.

Operations 52

Operations Back of House Front of House Food Supply 52

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

Restaurant365

MARCH 12, 2021

Indeed, Mr. Foust acknowledged, “costs a ton of money when you’re doing it by yourself,” especially when the restaurant business was posting frequently to ramp up for the busy season. The process was easy, and “setting up an actual career page is something that’s neat for small operators like myself.”

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. Choosing a POS system with a variety of features.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

DECEMBER 31, 2019

The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. We believe we will continue to see improvements in business models and technology that will advance the delivery experience for target audiences including logistics, restaurants and especially the consumer.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

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