Customer Experience Front of House Recruiting Website Management 
7 Shifts
NOVEMBER 1, 2022
They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. 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.
Lavu
SEPTEMBER 29, 2023
Some owners have had to take on multiple roles themselves or hire unqualified staff, affecting the quality of service and customer experience. This statistic is based on a survey of restaurant operators conducted in January 2023. This has left restaurants struggling to find and retain staff. million, while the number of hires was 1.3
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Open for Business
NOVEMBER 21, 2022
Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Manage your team and costs.
Open for Business
NOVEMBER 21, 2022
But today, restaurant tech plays a major role in improving the guest experience. 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. What is the guest experience?
The Restaurant Times
MARCH 14, 2022
However, the team can only achieve the desired outcome if headed by a potent restaurant manager. Hence, a restaurant manager is an integral part of a restaurant business and plays a crucial role in steering its direction, which is why their job description must be adeptly formulated. Managing Overall Team Performance.
Restaurant365
JULY 24, 2020
Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders. For entrepreneurs, ghost kitchens offer the opportunity to experiment and launch their restaurant brands at minimal cost and less risk than opening a physical location.
Restaurant365
MAY 7, 2021
Employee retention and recruitment have long been a challenge in the restaurant industry. However, the current moment is an unprecedented challenge for managers and operators. The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. million jobs.
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