Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant? Food safety. Cost control.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. I know what you are thinking – WHAT!!!!

2022 375

2022 Food Truck Merchandise Point of Sale 375

7 Shifts

AUGUST 7, 2020

Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly. Team members who aren’t engaged create subpar experiences for guests and are more likely to quit. By asking strategic interview questions.

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

OCTOBER 7, 2021

As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations.

Technology 192

Technology Operations Food Safety Kitchen Safety 192

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. You will then have a capable team that consistently delivers unbeatable levels of customer service. The last thing you want to do is promise customers delivery times that you have no chance of delivering.

Front of House 214

Front of House Kitchen Safety Customer Service Point of Sale 214

The Rail

MARCH 14, 2023

By Andrea Abbondanza, Contributor In today's fast-paced digital age, restaurants are constantly seeking innovative ways to enhance the dining experience for their customers. QR codes offer a convenient and contactless way for customers to access menus, order food, and pay using mobile devices.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

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. Read the first part, here. For the second part, click here.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

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. Click here to view the application and instructions. US Foods Holding Corp.

Front of House 204

Front of House Back of House Online Ordering Kitchen Safety 204

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. Here are their responses. To read part one, click here. Lavu CEO Saleem S.

2021 229

2021 Mobile Ordering Loyalty Program Kitchen Safety 229

Squirrel Systems

MARCH 8, 2024

From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created. Current Use of Robotics in Restaurants Kitchen Automation One of the most significant areas where robotics has made inroads is in the kitchen. Firstly, it can lead to increased efficiency and productivity.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

Modern Restaurant Management

JANUARY 3, 2024

In the year ahead, we will continue to offer our customers the true and authentic service our brand is known for, making sure they feel taken care of when visiting any of our more than 500 restaurants across the country. Read the first part, here. Looking ahead, we’re focused on strategic, measured expansion and growing profitability.

2024 129

2024 Loyalty Program Customer Experience Customer Service 129

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. They are North America’s first “real”​ online video-based, food safety course. Meet our current Partners and see what they have to offer.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Lavu

SEPTEMBER 29, 2023

Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. Some owners have had to take on multiple roles themselves or hire unqualified staff, affecting the quality of service and customer experience.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. They are North America’s first “real”​ online video-based, food safety course.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 185

2022 Hospitality Loyalty Program Point of Sale 185

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Even though they have ?less

FOH 212

FOH Kitchen Safety BOH Food Safety 212

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019.

Employee Relations 186

Employee Relations Back of House Front of House Customer Experience 186

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

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. Adam Ranier, Writer, Restaurant Manifesto.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. Kitchen Automation. Modern restaurant tech centers around a kitchen display system (KDS). About a Restaurant Management Platform.

Management 185

Management Management BOH Front of House 185

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. This blueprint functions as a map of the entire restaurant space, both back of house and front of house. Back of house. Front of house. Dining rooms. Outdoor dining.

Front of House 78

Front of House Back of House Fine Dining Kitchen Safety 78

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. The restaurant dining experience has changed forever and menu items must also adapt to these times. Re-engineer Menus.

Front of House 209

Front of House Inventory Food Safety Social Media 209

Goliath Consulting

JUNE 30, 2020

But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Modern Restaurant Management

JUNE 19, 2020

Redefining that experience will be important. They are confident people want to go back to dining out and not be reminded of COVID-19. Cleanliness Is Front and Center. As designers, we will need to develop safe storage solutions and possibly vestibules for back-of-house entrances, if needed.

Front of House 136

Front of House Back of House Seating Design 136

Cheetah

MAY 11, 2021

Indoor Restaurants and Dining – Open at 50% capacity with up to 8 people allowed per table.? Indoor Restaurants and Dining – Open at 50% capacity with up to 8 people allowed per table.? As a side-note, remember that although dine-in is back, delivery is here to stay. Restaurant Reopening Requirements.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Open for Business

FEBRUARY 29, 2024

Draw on the experience of your team Your contractor, designer, engineer, architect, and kitchen equipment vendor will be your most valuable allies in getting all of your licenses, permits, inspections, and postings completed properly.

License 78

License Certification Kitchen Safety Food Safety 78

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration. Source: Future Food.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Open for Business

MARCH 7, 2023

In a lot of restaurants, training is a hodgepodge of ad hoc instruction, assumptions, observations, and past experience. Restaurant training is one of the most important things an owner can put into place. Well-trained teams mean shifts run smoothly and guests are happy with service. And they stay in the job longer.

Training 78

Training 2023 Front of House Back of House 78

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.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Restaurant Times

JULY 1, 2021

The restaurant industry has particularly taken a turn for the worse due to increasing hygiene concerns among customers and government-imposed lockdown. The pandemic has been a true test for restaurant marketing as restoring customer confidence is a tough task with traditional marketing techniques. Live Streaming The Kitchen.

Marketing 98

Marketing Social Media Kitchen Safety Food Safety 98

Restaurant365

APRIL 8, 2021

First, stay-at-home orders and dining restrictions prompted restaurants to focus on takeout and delivery. Now, the pandemic has impacted what the dining experience looks like, what guests want, and most significantly—the demand for delivery and takeout. What is a virtual kitchen? Types of virtual kitchens.

Front of House 78

Front of House Food Truck Kitchen Safety Point of Sale 78

Deliverect

DECEMBER 7, 2020

Digital solutions that helped restaurants alleviate customer safety fears and adapt to restrictions boomed and tech providers scrambled to offer new products to get restaurants on board. Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir.

Online Ordering 148

Online Ordering 2021 Delivery Ordering 148

Deliverect

DECEMBER 7, 2020

Digital solutions that helped restaurants alleviate customer safety fears and adapt to restrictions boomed and tech providers scrambled to offer new products to get restaurants on board. Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir.

Online Ordering 146

Online Ordering 2021 Delivery Ordering 146

Modern Restaurant Management

NOVEMBER 30, 2020

But customers have always liked it because it requires a lot less work for the diner—though enormous effort to make it work seamlessly from the restaurant point of view. What's that mean for restaurant safety? The third wave of safety in restaurants is not going to be an operational issue. ” Worry not.

2021 186

2021 Kitchen Safety Food Safety Consumer Goods 186

The Restaurant Times

JULY 2, 2020

Along with offering quality in food and service, safety and hygiene will be of paramount importance. Right from the kitchen to the front-of-house operations, restaurant operators must strictly follow the guidelines set by the government and institute safety practices to ensure a safe and hygienic dining environment for their customers. .

Kitchen Safety 98

Kitchen Safety Mobile Ordering Food Safety Online Ordering 98

Open for Business

OCTOBER 20, 2023

Think about the flow of traffic from the kitchen to the tables. Think about the flow of traffic from the kitchen to the tables. Customer experience is another factor, and your interior should resonate with the brand’s personality. Are you targeting families, young professionals, or a little bit of everything?

License 78

License Email Marketing Seasonal Menu Front of House 78