7 Shifts

MAY 31, 2021

For successful implementation of these processes, restaurants often rely on tools for accountability and optimization, including technology, templates, systems, and planners. 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.

Operations 363

Operations Inventory Hiring Customer Service 363

Open for Business

NOVEMBER 21, 2022

Technology will never be able to replace the personal touch of a seasoned server or the empathy of a veteran bartender, but it can be a huge help in increasing guest satisfaction and delivering a great guest experience. Restaurant technology can increase that level of customer satisfaction by making it easier to provide top-notch hospitality.

Technology 78

Technology Online Ordering Website Management Mobile Ordering 78

Ken Burgin

FEBRUARY 13, 2024

By proactively addressing these questions during the interview process or in job postings, you can create a more effective recruitment experience. If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

APRIL 29, 2021

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. They will embrace technology to set par levels and pre-package necessary ingredients to assemble a meal quickly. Two-thirds of new hires signing up for DailyPay.

Fast Casual 219

Fast Casual Hiring Front of House Online Ordering 219

Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. This has left restaurants struggling to find and retain staff. million, while the number of hires was 1.3 million, while the number of hires was 1.3

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Embrace the Suck

APRIL 18, 2022

Sinek also talks about a concept called The Golden Circle and if you can learn the correct way to communicate it will change the course of your restaurant in a very positive way. So, let me give you an example of how a typical restaurant communicates: “We’re a local family taco restaurant. They focus on the wrong things.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

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. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

Apicbase

JUNE 20, 2022

You can do many things as a franchisor to improve your chances of building a thriving restaurant franchise. However, the most important thing is to engage with the right franchisees. The tips and examples in this guide will help you to find the right business partners and increase franchisee retention. We’ll cover: What is a restaurant franchisee?

Recruiting 52

Recruiting Franchise Franchising Loyalty Program 52

Cheetah

JUNE 25, 2021

One example is Toast and 7shifts, an integrated scheduling and labor cost control technology. This helps restaurant operators save time scheduling, effectively manage their labor costs and streamline workforce communication. The problem is not just with hiring. If you’re one of them, you’d be right to double down on retention.

Front of House 147

Front of House Back of House Guest Recovery Hiring 147

Restaurant365

JANUARY 7, 2020

However, just as in many other industries, mobile app innovation in communications and engagement is adapting to improve retention of this changing workforce. Restaurant staff labor retention is one of the primary areas of focus for today’s restaurant manager. Overview of How Employee Mobile Apps Have Improved Restaurant Management.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

7 Shifts

NOVEMBER 1, 2022

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Restaurant owners and operators wear a lot of hats. We live in a world where diners are inundated with choices. There are more options for eating out than ever before.

Seating 222

Seating Email Marketing Marketing SEO 222

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Apicbase

FEBRUARY 29, 2024

54% of restaurants plan to spend more on technology in 2024. 54% of restaurants plan to spend more on technology in 2024. 2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. At first glance, some stats might seem to contradict each other. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

The Rail

JULY 19, 2022

By Katie Sullivan, Contributor The restaurant industry has changed dramatically over the past few years largely due to factors like new technology, external influences (e.g. 1 - Technology. These technologies improve customer service and streamline restaurant processes making them more efficient. or front of the house (e.g.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

The Restaurant Times

APRIL 13, 2022

Many restaurants shut down every year primarily due to floppy management and lack of standardized processes. A well-drafted restaurant operations manual may come in handy in such situations. It can help you establish a more systematic approach to the activities carried out in your restaurant daily. What is a Restaurant Operations Manual?

Operations 52

Operations Front of House Reference Customer Service 52

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Size of U.S.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

MAY 30, 2022

Of course, technology and how it might help the industry chart a new path forward was top of mind for many chefs, operators, and professionals. . After a two-year-long hiatus, the National Restaurant Association’s annual show finally reopened in Chicago’s sprawling McCormick Place. It’s All About Automation .

2022 29

2022 Front of House Recruiting Back of House 29

Touch Bistro

JULY 18, 2021

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

EATER

MAY 20, 2020

The groups behind Safety First plan to release more front of house guidance soon. Validated extensively by infection-control specialist Sam Dooley, a 32-year veteran of the CDC, the guide simplifies competing protocols from around the industry into one authoritative text. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

Modern Restaurant Management

DECEMBER 31, 2019

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 will be a year for significant changes in the restaurant and restaurant technology industry. Ghost Kitchens.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

EATER

MAY 14, 2020

The groups behind Safety First plan to release more front of house guidance soon. Validated extensively by infection-control specialist Sam Dooley, a 32-year veteran of the CDC, the guide simplifies competing protocols from around the industry into one authoritative text. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Modern Restaurant Management

SEPTEMBER 14, 2021

Sandra (Sandy) Reinhardt: Vice President of Information Technology | 30 years. She moved to information technology in 1994 where she was instrumental in putting in the first network and email system for SBCI. She is now responsible for all aspects of technology across the Schostak family of companies and office.

Food 164

Food Tip Distribution Guest Recovery Food Safety 164

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 144

Franchise Franchising Food Safety Kitchen Safety 144

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The film reveals a concerning statistic from a 2013 study by the Office of U.S.

Allergens 121

Allergens Kitchen Safety Guest Recovery Customer Service 121

Modern Restaurant Management

FEBRUARY 6, 2020

In partnership with Alberta restaurateur, Samira Shariff, the brand’s first Canada location will open in Edmonton in the coming months, the first of five locations planned in the province over the next eight years. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif. locations, whether joining us on vacation or business travel.

Franchise 128

Franchise Franchising Fast Casual Customer Experience 128

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

Franchise 113

Franchise Franchising Fast Casual Leadership 113

Modern Restaurant Management

FEBRUARY 21, 2020

“This is an exciting year for us and we can’t wait to celebrate with the community that we have had the pleasure of serving for two decades,” Abe Ng said. Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions.

Brewery 117

Brewery Design Food Supply Equipment 117