Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

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FOH BOH Food Safety Front of House 176

7 Shifts

SEPTEMBER 15, 2020

So any tool you can use to make their jobs easier—and allow them to focus on their core serving responsibilities—will benefit them, your customers, and influence your restaurant’s overall success. If your existing training manual is outdated, check out our blog on how to create a staff training manual. Download it for free now.

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Management Management Download Leadership 195

The Restaurant Times

NOVEMBER 24, 2020

And an absolute answer to this is efficient restaurant staff training. This article covers a list of tips that you must employ to improve your restaurant’s staff training and performance in the UAE. Useful Tips To Enhance Your Restaurant Staff Training In The UAE . Devise A Plan Specific To Restaurant Staff Training.

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Training Management Management Tip Distribution 52

Modern Restaurant Management

AUGUST 4, 2021

Here’s a look at each: Concept Clarity : Are you crystal clear about your concept, including the products you offer and the ideal format and location to serve your most profitable guests?

BOH 212

BOH Document Training Operations 212

7 Shifts

OCTOBER 22, 2021

For example, extra help might be needed to prepare, deliver, and serve catering. In fact, the sooner you begin the search for new candidates, the more likely you'll find and hire qualified workers — and the more time you'll have to train them, so they're fully ramped come December. Gathering Employee Availability & Feedback.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Lavu

MARCH 13, 2020

The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Train Employees to Work Smarter, Not Harder.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Cheetah

DECEMBER 20, 2021

Some utilize commissary kitchens serving numerous restaurants, while others bring mobile trailers or container kitchens to parking lots. At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff. Windowless basements, warehouses and trailers in hungry residential areas are perfect for this.

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Front of House Food Supply Back of House Fine Dining 148

Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Micro-niche virtual brands serve subsegments of consumers who have specific needs such as a vegan, gluten-free or paleo diet.

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Dietary Restrictions Influencer Back of House BOH 188

Food Business

FEBRUARY 8, 2018

More like a train moving down the track. A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. POS SYSTEM: Your point of sales system serves your business every day.

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BOH POS Brewery Point of Sale 100

Modern Restaurant Management

FEBRUARY 15, 2024

The Apex of Ice Supply Management With the tyranny of heat comes an expanded demand for ice—beverages must be served chilled, and certain food items require ice for preservation. Empire Cooler Service offers a selection of high-grade equipment poised to meet any culinary challenge.

Kitchen Safety 114

Kitchen Safety Equipment Fine Dining Food Safety 114

Transact

OCTOBER 2, 2019

Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. . based quick-serve concept that instituted a comprehensive BOH automation system reduced average inventory time from four hours to less than one. Elevate Food Safety Measures. For example, one major U.S.-based

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Back of House Technology BOH Kitchen Safety 64

7 Shifts

MAY 1, 2023

As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. Piper admits that it's harder to hire for skilled positions, like management and BOH. Or sometimes they don't know about the new employee until they show up for training.

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Hiring Training Management Management 195

7 Shifts

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. The servers are running back and forth with orders to relay or food to serve. Finally, good communication can also come in the form of good training. Communication is key in every part of the restaurant business.

Management 285

Management Management Communication Back of House 285

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. Offer ticketed events.

FOH 78

FOH BOH Front of House Back of House 78

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

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Compost Food Waste Front of House 88

Restaurant365

APRIL 19, 2022

Customers Served Per Labor Hour. In addition to SPLH, tracking customers served per labor hour is also a useful number to track. If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales.

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Point of Sale FOH Front of House Back of House 78

Modern Restaurant Management

AUGUST 4, 2022

Shortly after opening, the farmer couldn't find the clams in the water and we couldn't serve the dish for another nine months. For example, a sous vide chicken breast takes a total of four to six minutes to cook and serve on a hot plate whereas cooking it raw takes no less than 18 minutes. Chef Solis.

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Back of House Front of House Communication FOH 185

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Train, train, and train again on POS (Point of Sales). Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

MAY 1, 2023

Ensure kiosks are user-friendly and strategically placed within your restaurant. Kiosks are also a great tool to overcome the labor shortage —With kiosks in your dining room, you can put more of your staff BOH and allow your customers to self-serve. can increase your average guest checks and boost margins.

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Operations Guest Recovery Mobile Ordering Point of Sale 52

Restaurant365

FEBRUARY 4, 2021

Customers Served or Sales Per Labor Hour and Day Part. Tracking your sales per labor hour (SPLH) maps your labor hours alongside the sales or customers served for every hour. Cross-train Employees. There are a few ways to control labor costs by better dissecting the expense on a more granular level.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Sling

MAY 9, 2023

This is especially important when training new employees. As a general concept, these health and safety standards dictate the appropriate ways to store, prepare, and serve the food your customers order. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

MARCH 6, 2023

Just like a restaurant’s success is not entirely determined by the food or beverages it serves, the average profit margin for restaurants is influenced by various factors. Train Employees: The skill of upselling to customers distinguishes a good server from a great one. What Is The Average Profit Margin For Restaurants?

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Food Truck Point of Sale Employee Relations Equipment 52

Cheetah

DECEMBER 10, 2021

These healthier menu items will reduce the amount of oil used per serving, save you money and boost your reputation. Oil maintenance – Train dedicated BOH staff in oil maintenance and safety. Optimize menus – Slowly incorporate fresher foods and recipes that rely less on fat.

Pricing 148

Pricing Operations Food Supply Supplies 148

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Do you offer any continuing training or education opportunities?” How would you try and make it work with the kitchen or serving staff?

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

The Restaurant Times

NOVEMBER 19, 2021

Streamlined FOH And BOH Operations . The costs of hiring, training, and retaining their replacements are astronomically high. Postmates , a food and grocery delivery service with 550 locations across the United States, has unveiled Serve, an autonomous delivery robot. 4 Ways Automation Solves Restaurant Staff Shortage Problems.

Customer Experience 52

Customer Experience Fast Casual Customer Service Food Truck 52

The Restaurant Times

DECEMBER 26, 2020

Make sure that you follow all the necessary sanitation and social distancing protocols in the post- COVID environment and see that your staff is thoroughly trained. Monitor the time taken to accept, prepare, and serve menu items with the Kitchen Display System and POS reports. Staff training of every restaurant employee is a must.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. The accounting language may seem difficult for people who are not trained in accounting or those who have no interest in matters accounting. You do not have to be a trained accountant to keep your numbers in check.

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Point of Sale Inventory Restaurant Law Front of House 78

Apicbase

APRIL 5, 2022

While franchisees run the day-to-day operations of their outlet, they must adhere to the company guidelines, serve the same menu, and use the same branding as all other restaurants within the franchise. You’ll also provide them with business advice, real estate expertise, marketing support, and training.

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Franchise Franchising Food License 52

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Your staff schedule post-COVID may look very different than your pre-COVID schedule.

BOH 368

BOH FOH Food Safety Equipment 368

Apicbase

JULY 1, 2022

That’s where the meals are finished, plated, and served to the customer (or prepped for delivery). You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Instead, you only need to hire and train skilled chefs for your central production kitchen. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

NOVEMBER 3, 2022

When my friend was 22, she served at a steakhouse that mandated short dresses and heels. I have been serving plant based charcuterie since 2008.Broccoli Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. He assured me he would only use it to trade shifts.

Leadership 195

Leadership FOH BOH Website Management 195

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. Apicbase will immediately calculate the cost and nutritional values per serving or for an entire menu. They can select what they need from a dropdown menu.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Square : Online ordering for pickup, curbside, local delivery, or self-serve ordering; ideal for restaurants already using Square. Owned by Doordash.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Staff training needs to strike a delicate balance of being welcoming and informative. Scheduling.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 15, 2022

For example, it is not uncommon for cashiers to also serve as expediters, manage drive-through guests, and fulfill drink and food orders. However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key. Marketing Automation to Maximize Team Bandwidth.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224