The Restaurant Times

MARCH 30, 2021

While the main focus of restaurants is on the food and the service, they often tend to overlook the layout, which plays a crucial part in the overall customer experience. For example, restaurant interior design has a direct influence on the ordering behavior of customers. Importance Of A Well Planned Restaurant Layout.

Design 52

Design Kitchen Safety Fine Dining Customer Experience 52

The Restaurant Group

SEPTEMBER 23, 2023

Hiring a trusted restaurant consultant can help with concept development and everything needed for a restaurant operations manual and ensure the following: Professional Services The manual sets the standard for customer service. The food safety portion in the manual must be detailed and leave no room for interpretation.

Operations 78

Operations Kitchen Safety Food Safety Customer Service 78

Apicbase

MARCH 28, 2024

Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. A restaurant’s back of house includes any area of operations the customer doesn’t usually see. Food safety.

Back of House 52

Back of House FOH BOH Front of House 52

Open for Business

FEBRUARY 29, 2024

The experts that you’ve hired to help you — specifically your designer, architect, and contractor — will help you get through everything, but you’ll need to be an active part of the process and take on responsibility as well. You need to be in sync with whatever the regulations are in your specific location.”

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License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Redefining that experience will be important.

Front of House 154

Front of House Back of House Seating Design 154

Modern Restaurant Management

DECEMBER 28, 2020

I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge. The younger generations don’t just want great food, they expect memorable experiences. Britt Mills, Senior Director of Customer Experience at Mobiquity.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 230

7 Shifts

MARCH 20, 2020

While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. A post shared by BRATO Brewhouse + Kitchen (@bratobk) on Mar 16, 2020 at 10:53am PDT. Dressing / sauce containers.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

The Restaurant Group

JULY 29, 2022

Your layout determines how many customers you can accommodate, how much space you’ll need for kitchen equipment and storage, and how employees will move within your space. The layout of your restaurant also impacts your customer experience. A crowded seating or work area is unpleasant and may even be unsafe.

Kitchen Safety 78

Kitchen Safety Seating Restaurant Law Food Safety 78

7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. Do you need someone to make deliveries part-time?

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Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. For the second part, click here.

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2024 Loyalty Program Cash Management Customer Experience 215

The Restaurant Times

JUNE 18, 2021

A good kitchen layout holds great importance for restaurants. While it’s true that a restaurant’s success comes from the quality of the chef’s cooking, a lot also depends on a functional kitchen, efficient management, and streamlined operations. Unfortunately, the kitchen layout is often overlooked.

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Kitchen Safety Food Safety Equipment Mobile Ordering 100

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Instead, you can reach a compromise in your menu.

Social Media 215

Social Media Food Safety Cash Management Kitchen Safety 215

Open for Business

JUNE 9, 2023

But how you handle complaints from restaurant customers determines whether a problem results in a happy regular for life or a one-star review. A complaint doesn’t have to ruin a guest’s experience—or your restaurant’s reputation—if your team handles it the right way. Empathize with their feelings of frustration.

Hospitality 142

Hospitality Dietary Restrictions Social Media Online Ordering 142

Restaurant Engine

MAY 24, 2023

You may know that the overall customer experience at your restaurant is what brings people back to dine with you time and time again. And you also know that the food and your customer service are a huge focus for you and your staff. Finally, consider the customer journey from the time they enter to the time they leave.

Kitchen Safety 59

Kitchen Safety Customer Experience Food Safety Dine-in 59

Open for Business

OCTOBER 20, 2023

Start by outlining your restaurant’s concept, from the type of cuisine to the interior design. Once you’ve nailed the perfect location, focus on the layout and interior design. Think about the flow of traffic from the kitchen to the tables. Choose wisely and design smartly. Efficiency is key.

License 78

License Email Marketing Seasonal Menu Front of House 78

Cheetah

MAY 11, 2021

To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ). kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Design a New Dine-in Experience. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

EATER

MAY 5, 2023

A growing number of fast food chains are experimenting with seatless locations with only takeout or drive-thru options. That’s not just due to safety and health concerns ( ball pits are known to be bacterial cesspits ). There was a time when your local McDonald’s was the ideal spot for a 6-year-old’s birthday party.

Fast Casual 106

Fast Casual Food Food Order Mobile Ordering 106

Goliath Consulting

OCTOBER 19, 2020

2020 has been quite a learning experience. DESIGN: It’s a new era of drive-thrus. Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). Here are our best guesses for the business trends of 2021.

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

The Restaurant Group

DECEMBER 31, 2020

The industry and its many players have experimented, failed, succeeded, but most importantly, gained a tremendous amount of knowledge this year. Ghost Kitchens Will Likely be Short-Lived. The past year saw the rise of ghost kitchens as a way to operate with lower overhead and labor costs. Increased Safety and Sanitation.

2021 78

2021 Kitchen Safety Food Safety Fast Casual 78

Modern Restaurant Management

MAY 18, 2020

. “Preparing to reopen a restaurant in the face of a changing pandemic can be complex and challenging without the right resources to help guide your planning efforts,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. Staying nimble given the fluid environment.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

Modern Restaurant Management

JULY 30, 2021

This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.”

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 189

Franchise Franchising Kitchen Safety Food Safety 189

Open for Business

SEPTEMBER 27, 2022

But it’s never a good idea to forge ahead with a restaurant kitchen or dining room design with no real floor plan. A professional is skilled at using design software, and they can draw on the experience that comes with creating floor plans day in and day out. Outdoor dining. DIY or hire a pro? Room sketcher. Efficiency.

Front of House 78

Front of House Back of House Fine Dining Kitchen Safety 78

Modern Restaurant Management

DECEMBER 21, 2020

We’ve found our guests really appreciate and need that experience now more than ever. Restaurants had to quickly adapt by adding outdoor seating while creating an inviting atmosphere, as well as offering the same experience your customers are used to receiving at your establishment via delivery and takeout.

2020 197

2020 Kitchen Safety Food Safety Loyalty Program 197

Sante

JUNE 5, 2020

Studies show that your guests will be concerned about their safety. Front of the house staff should not venture into the kitchen, and they should wear masks. Face shields will probably be less uncomfortable than masks for kitchen staff. Currently, restaurant seating maximizes the number of covers.

Kitchen Safety 130

Kitchen Safety Food Truck Front of House Back of House 130

EATER

NOVEMBER 1, 2021

Anthony Bourdain recalled in Kitchen Confidential being berated for asking for burn cream, and then watching a fellow cook whose hands “looked like the claw of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new,” move a sizzling pan out of a broiler with his bare hand.

Kitchen Safety 145

Kitchen Safety Fine Dining Front of House Back of House 145

Goliath Consulting

NOVEMBER 23, 2021

Once the lockdown restrictions were lifted, many people were still concerned about their health and safety when dining at restaurants. QR codes and digital menus allow for customers to order food and beverages at restaurants and avoid touching physical menus that may or may not have been sanitized properly. Beyond QR codes.

Loyalty Program 88

Loyalty Program Social Media Customer Experience Online Ordering 88

Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

JANUARY 22, 2021

Golden Chick’s modular restaurant design will feature a drive-thru as well as an area for online order pick-ups in a 1,920-square-foot space. A 1,400-square foot model without interior seating is also currently in development and will be equipped with a drive-thru and walk-up order window.

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Franchise Franchising 2020 2021 203

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. The result is that managers experience some pretty common challenges like compliance issues and high staff turnover. Sound familiar? What is Restaurant Management?

Management 284

Management Management 2019 Employee Relations 284

Future Food

NOVEMBER 16, 2020

In part one of this article, I spoke about the customer’s timeless desire and appreciation of quality food and service and how this is the platform from which to drive food and hospitality sales. because Food+Design+Service =Sales=Rent=Profit=Asset Growth. Let us be clear from the outset, it is all about sales. What’s Changed?

Hospitality 78

Hospitality Point of Sale Café Customer Service 78

Modern Restaurant Management

DECEMBER 3, 2020

Prior to Fuzzy’s Taco Shop, Wescott’s experience included franchising and client-facing relationships where she focused on data-driven insights. "ezCater's platform provides effortless online ordering and exceptional customer service." Jessica Wescott. Spreading the Spirit of BBQ. Jamba by Blendid.

Franchise 165

Franchise Franchising Catering Online Ordering 165

EATER

AUGUST 31, 2022

Going to the bathroom at Bluestockings, the worker-owned bookstore in New York City’s Lower East Side, was “an eye-opening experience” for chef Telly Justice. “I Justice asked her Instagram followers what they wanted to see at HAGS, and responses piled in: soft lighting, calming music, seat warmers.

Fine Dining 142

Fine Dining Brewery Kitchen Safety Small Business 142

Restaurant365

JULY 24, 2020

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. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Next Restaurants

MAY 26, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant will remain safe from the contagion.

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Webinar Social Media Food Safety Cash Management 89

Modern Restaurant Management

OCTOBER 16, 2019

Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. The robotic kitchen runs on batteries instead of a diesel generator.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

JUNE 3, 2021

Data findings in the series have offered insight into customer expectations to support restaurant brands as they navigate through the health crisis and continue to move forward through the recovery. “The data strongly signals long wait times are a vulnerability for fast food restaurants as they compete for customers.

2021 189

2021 Fast Casual Mobile Ordering Guest Recovery 189