Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 415

Food Front of House Back of House Point of Sale 415

Modern Restaurant Management

MARCH 7, 2025

Standardized Tip-Sharing: A Team Win Tip pooling helps level the playing field, ensuring that both front- and back-of-house staff benefit. Ditching Tipping for Higher Wages Some restaurants are opting to eliminate tipping altogether, raising menu prices to cover fair wages instead. Smarter Tipping Strategies 1. Timing is key.

Tip Distribution 251

Tip Distribution Front of House Customer Service Back of House 251

Modern Restaurant Management

SEPTEMBER 1, 2020

Just because they can order on their own, it doesn’t mean they don’t need your support navigating the menu or finding something new to experience. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. Yes, ordering and payment is important.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

MARCH 12, 2021

Giving workers mobile communication tools increases retention in several ways: Empowers workers by giving them access to real-time communication to help them perform their jobs better. Gives front-of-house teams the resources to provide better customer service. ” Digital Communication Can Increase Customer Loyalty.

Mobile Ordering 493

Mobile Ordering Front of House Communication Online Ordering 493

ChowNow

MARCH 14, 2025

On the flip side, poor operations can lead to inefficiencies that snowballlike staffing issues that slow down service, supply chain mishaps that throw off the menu, or rising costs that eat into profits. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

OCTOBER 29, 2019

We gravitate that way in our thinking towards other areas of our business, including looking at new products to add to our menu. Let’s take a look at some non-product ways of bringing value to our customers and spark some innovative thinking beyond your menu offerings. Was the menu confusing or the ordering process complicated?

Innovation 364

Innovation Menu Back of House Front of House 364

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 558

Technology Front of House Back of House Online Ordering 558

Modern Restaurant Management

NOVEMBER 3, 2020

This can help restaurants meet mandated accessibility requirements and guests’ safety concerns, while simultaneously reengineering the overall menu for a better, more modern experience. Here are three ways that digitizing menus can help improve accessibility. Think about it. Get Rid of PDFs. For example, QR codes (remember them?)

Front of House 547

Front of House Certification Back of House Menu 547

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 520

Front of House Back of House Online Ordering Kitchen Safety 520

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. When the pandemic hit, many restaurants focused on expenses.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

OCTOBER 14, 2022

Communicate Clearly. For this to happen, there needs to clear, consistent communication between various parties. On the Menu. Your menu should very clearly convey which foods contain certain allergens. This will help them continue to become comfortable with the menu ingredients and prevent potentially harmful incidents.

Allergens 474

Allergens Kitchen Safety Front of House Food Safety 474

Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Messaging about gluten-free options and safety protocols begins with your menu.

Training 449

Training Front of House Kitchen Safety Allergens 449

Goliath Consulting

OCTOBER 16, 2024

A well-integrated system can manage both in-house and online orders from one platform, reducing the risk of mistakes and ensuring a smooth flow during busy times. Unified Communication Channels: Effective communication between staff and customers is vital. It processes orders and payments while tracking sales data.

Operations 150

Operations Loyalty Program Front of House Online Ordering 150

Modern Restaurant Management

MARCH 11, 2025

." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Technology continues to transform restaurant operations.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. He visits your restaurant’s app and orders his favorite dish on the menu. Then they are guided to scan a QR code to access the menu. If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Contactless Technology.

Technology 508

Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

MARCH 31, 2022

How do you see menus and loyalty evolving? After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Down the line, menus will become practically customized to the individual consumer. How is QSR ownership changing? Every minute! Great question. David Vance.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

FEBRUARY 2, 2024

This data can be used to make informed decisions about staffing, menu changes, and promotional offers. Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. Continue to clearly communicate your plan of action to both customers and employees. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

JANUARY 19, 2021

Next, create a brand and menu to be hosted locally or on your favorite aggregator. Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. New idea, online menu, real food. Welcome to the age of virtual restaurants. The premise for a virtual restaurant is simple.

Front of House 530

Front of House Online Ordering Food Order Small Business 530

Modern Restaurant Management

NOVEMBER 1, 2021

Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay. In the best of times, restaurants have operated on thin margins to offer competitive menu pricing.

Front of House 520

Front of House Fast Casual Dine-in POS 520

Modern Restaurant Management

MAY 8, 2020

Communications. As the coronavirus has taught us, a robust communications network is critical to ensuring that everyone is kept aware of changes. For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. Restaurant Logistics.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

MARCH 29, 2023

In a people-powered industry dependent on sophisticated coordination, management strategies prioritizing mutual respect and enabling communication between the Front and Back of House can cultivate inclusive environments where relationships matter and memories are made.

Hospitality 472

Hospitality Front of House FOH Leadership 472

Modern Restaurant Management

SEPTEMBER 13, 2023

The importance of (and need for) managers’ frontline leadership spans both back-of-house and front-of-house, extending from the kitchen when cooks need help to the dining room handling guests’ needs. So, what did we find? A desire for better pay is the No.

Management 476

Management Management Coaching Front of House 476

Modern Restaurant Management

AUGUST 6, 2020

Re-engineer Menus. The restaurant dining experience has changed forever and menu items must also adapt to these times. The restaurant dining experience has changed forever and menu items must also adapt to these times. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

APRIL 14, 2020

Q: What can I do to help my restaurants and community battle the effects of COVID-19? A : During this unprecedented time, now more than ever, we need to come together as a single community to face the challenges that each of our businesses, and your business, face. Communicate. Get involved in your community.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

MAY 22, 2020

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. The Milk House immediately transitioned to in-house delivery and curbside pickup only. I numbered my parking spots with stakes and came up with a very small menu.

Front of House 408

Front of House Customer Service Delivery 2003 408

7 Shifts

MARCH 23, 2022

In 1965, Greek immigrant James Giftos opened a stall at Macomb Mall in Roseville, Michigan, with a small menu including the Coney Island-style hot dog topped with chili, mustard, and freshly diced onions. Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. The restaurant industry has.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Plain and simple – social media IS YOUR MOST IMPORTANT PLATFORM FOR COMMUNICATION.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

OCTOBER 7, 2021

Technology also helps bridge communication between restaurant management and staff. Having a retail management tool with a mobile application, for instance, reduces the need for wait staff to move around when communicating with each other. Recipe management software, on the other hand, standardizes menu items and monitors dish costs.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. How to stop 86ing menu items.

Definition 360

Definition BOH FOH Front of House 360

Modern Restaurant Management

OCTOBER 1, 2024

Digital platforms can help time-strapped operators address their historically difficult questions by minimizing operational complexity, giving their crews more time to assist guests, and providing staff with the freedom to accomplish more in both the front and back of the house. ” Mix more drinks or turn more tables?

Bar 449

Bar Operations Back of House Front of House 449

Culinary Cues

MAY 28, 2022

This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication. These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range.

Front of House 424

Front of House Back of House Small Business Employee Relations 424