7 Shifts

SEPTEMBER 19, 2019

Problem 2: Compliance Issues Scheduling to balance overtime, time off, and availability is hard enough—but when you throw labor laws into the mix, many managers can fail to comply due to not fully understanding the laws or simply not having the time to figure them out. Let's not forget that you also have to cope with a loss in productivity.

Management

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. For example, at Branch Line in Watertown, Massachusetts, employees not only partake in relevant industry classes - they take turns hosting them. check out of a $20 bill yields one ten, three ones, two dimes, and two pennies before someone without restaurant experience even finished reading this sentence.

Front of House

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering

Black Box Intelligence

SEPTEMBER 21, 2021

Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits. Many are pointing out frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. Workforce data: tracking trends for FOH and BOH staff. fewer BOH and 2.8

Fast Casual

The Restaurant Times

NOVEMBER 4, 2021

The latter should be meticulously planned to ensure that it takes the least amount of time and causes the least amount of disruption. . Unlike at home, when you and your family are the only ones in the kitchen, a restaurant kitchen has hundreds of people coming in and out on any one shift, so being organized is essential. .

Design

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House

Restaurant365

FEBRUARY 4, 2021

Your most effective employees are essential for making the most out of your labor budget. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Schedule Employees According to Their Strengths.

Restaurant Law

Apicbase

JANUARY 13, 2023

Out of those, 68% of operators plan to grow beyond three or more virtual concepts in the next 12 months (so in the first half of 2023). ( A large percentage of these investments are driven by food service industry startups that help businesses streamline BoH operations to reduce food waste. from 2021). billion invested YTD).

2023

Touch Bistro

JULY 18, 2021

When you invest that much in an employee, you need to be pretty sure they’re a) the right fit and b) they’ll stay longer than the time it takes to get them up to speed. don’t put all your eggs in one recruitment technique). If you do set up a formal employee referral program, make sure you get the word out. RestoJobs : B??ased

Back of House

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

Apicbase

APRIL 20, 2022

Before you take the plunge, you’d better make sure your F&B concept is a good candidate for franchising. So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors. Think of them as a reality check.

Franchise

Modern Restaurant Management

JANUARY 10, 2022

Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. However, BOH technology has long been at the bottom of the list for many operators. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.

Back of House

Apicbase

FEBRUARY 29, 2024

So, we invite you to not just take these numbers at face value but to really dig into the details for a fuller picture. In fact, there are signs that, while diners are not willing to give up eating out, they are increasingly sensitive to cheaper alternatives. In other words, the more people eat out, the more food is wasted.

2024

Apicbase

JUNE 16, 2023

To help you out, we’ve put together this comprehensive guide on restaurant metrics. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg. This metric is also used to determine how long it will take before you can recover the investments you made into the business.

Point of Sale

7 Shifts

NOVEMBER 3, 2022

Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. The industry needs to do better to take care of its workers. Remember me?I

Leadership

7 Shifts

OCTOBER 22, 2021

While every restaurant should properly plan out its work schedule during the holidays (and year-round, for that matter), not every restaurant needs to drastically overhaul its schedule when December rolls around. Your employees love working at your restaurant - so why not recruit them to get more help finding new employees?

Seasonal Menu

Modern Restaurant Management

DECEMBER 28, 2020

As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create.

2021

Restaurant365

JULY 8, 2021

Ordering meals online and taking advantage of online food delivery was perceived as safer for many guests during social distancing restrictions. Famous Dave’s, IHOP, and Firehouse Subs have also rolled out smaller format stores in response to the growth of takeout and delivery. Many guests are eager to dine in restaurants again.

Point of Sale

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

2020

Restaurant365

MAY 7, 2021

Employee retention and recruitment have long been a challenge in the restaurant industry. While restaurant owners and operators are certainly relieved to be coming out on the other side of the pandemic, restaurant hiring has become a looming challenge. Recruitment has long been a challenge in the restaurant industry.

Hiring