Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

2024 203

2024 Front of House Mobile Ordering Fast Casual 203

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms. Table of Contents.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Open for Business

MAY 4, 2023

Restaurant service is one of the most important factors in any hospitality experience. Excellent customer service can be the difference between success and closing your doors. “We It’s actually the whole experience, the memories that are created … It’s the non-tangibles we remember.”

Take-out 78

Take-out 2023 Customer Service Online Ordering 78

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

SEPTEMBER 1, 2022

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. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. Table of Contents. What does 86 mean? Where did the term come from?

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

FOH 195

FOH Front of House Customer Service Back of House 195

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. So, what are we doing to create a memorable experience for this team?

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. 2020 was a year that the restaurant industry won’t soon forget. Embrace Digital Hospitality ?? Even after the pandemic, QR codes are here to stay.

2021 370

2021 Front of House Social Media Back of House 370

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs. Does not take into account slower shifts or individual performances.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

SEPTEMBER 20, 2021

Customers are demanding online and mobile ordering, and modern restaurant tech makes it more accessible for every restaurateur. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. 7shifts Restaurant Scheduling Software. Third-party delivery.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

DECEMBER 14, 2023

Restaurants are confronted with providing the best experiences possible, all while maintaining optimal revenue and efficiency. Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Front of House The front of the house is the first part of your establishment that guests see.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

MARCH 28, 2023

Digital transformation is no longer optional – it is required for restaurants to remain up to date, save costs and retain customers. Small-medium sized business owners may not fully grasp how important technology is due to a lack of knowledge and experience. The resistance to adoption can be attributed to several factors.

Front of House 185

Front of House Back of House Small Business Technology 185

7 Shifts

FEBRUARY 5, 2021

There’s a wide range of options available that take the entire process online. Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. That’s where a cloud-based inventory management system comes in.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

SEPTEMBER 19, 2022

The restaurants that prioritize employee retention above all will come out on top. The restaurants that are able to keep employees around treat the employee experience with as much regard as the customer experience, if not more. Back-of-House and Front-of-House. Table of Contents. What about managers?

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

Modern Restaurant Management

JANUARY 11, 2024

It doesn’t matter if you have been in the restaurant industry for a decade or are just starting out, running a successful restaurant can be a stressful task. Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy.

Management 166

Management Management Back of House Customer Service 166

Lavu

FEBRUARY 14, 2024

Running a Bar: 7 Key Features You Need to Become The Best Bar POS System in 2024 In the bustling world of hospitality, the backbone of a bar’s success lies in its operational efficiency and customer satisfaction. Related: Customization is King: Using POS Systems with Open APIs 2. What are your profit margins?

POS 164

POS Bar Point of Sale Front of House 164

Modern Restaurant Management

JANUARY 13, 2023

Experts know the pandemic has forever changed the way that restaurants operate, so it’s unsustainable for restaurants to continue turning to short-term cost saving measures that could have long-term impacts on the guest experience. Demand for Dining Out Isn’t Going Anywhere. Taking Orders with Artificial Intelligence.

Front of House 211

Front of House Back of House Online Ordering Food Order 211

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. Even the Michelin Guide broke the ice of snobbery in recent years.

Fine Dining 357

Fine Dining Front of House Dine-in 2016 357

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Plain and simple.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. There are continued beliefs that automation and robotics will take away jobs, which is just a myth. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 188

2023 Front of House Back of House 2022 188

Culinary Cues

FEBRUARY 22, 2021

At least the real bad news is out of the way. Now, let’s think about the purpose of restaurants so that current and potential restaurateurs and chefs can choose the direction they want to take. There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front.

2022 378

2022 Food Truck Merchandise Point of Sale 378

Culinary Cues

MAY 23, 2021

They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. We can easily apply Dickens profound human summary to the state of the restaurant industry today.

Guest Recovery 445

Guest Recovery Front of House Employee Relations Food Truck 445

Culinary Cues

MAY 15, 2021

Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

7 Shifts

JANUARY 23, 2024

It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. It takes effort, planning, and following scheduling best practices. Reflective of team availability Don’t just schedule people blindly — take availability into account.

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

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. An issue that may arise from this in 2024 is data privacy.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

Front of House 407

Front of House Back of House Dine-in Food Truck 407

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

SEPTEMBER 14, 2022

We hope you enjoy your dining experience with us. – Team Bots’ It sounds like something out of a science fiction movie, right? . – Team Bots’ It sounds like something out of a science fiction movie, right? AI and ML are buzzwords and often sound out of reach of an average restaurateur.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

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. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important!

Menu 391

Menu Seasonal Menu Front of House Café 391

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? Your employees know that this is not the best way to start a dining experience. The question is: “What’s the answer?”

Kitchen Safety 335

Kitchen Safety Back of House Front of House Customer Experience 335

Modern Restaurant Management

JUNE 21, 2021

With restrictions easing, customers are excitedly returning to their favorite restaurants. Mobile order and pay takes care of a lot of the admin side of a shift. From taking orders at tables, processing payments or taking telephone orders for takeaway. Allow Staff to Focus on the Experience. Reduce Wait Times.

Mobile Ordering 186

Mobile Ordering Ordering Front of House Guest Recovery 186

Modern Restaurant Management

NOVEMBER 2, 2022

The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. There’s an art to interviewing hourly workers.

Hiring 158

Hiring Front of House Back of House Employee Relations 158

Modern Restaurant Management

OCTOBER 28, 2021

Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. With COVID-19 positive cases on the decline, restaurants can finally focus on getting customers back into dining rooms and promoting their dining experiences.

Front of House 175

Front of House Back of House Customer Experience Advertising 175