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

Open for Business

AUGUST 10, 2023

Here’s how to hire great employees, with tips for recruiting and retaining staff for a restaurant. Along with kitchen and service staff, you’ll need workers for your restaurant to handle responsibilities like operations, management, administration, and communications. Knowing how to hire employees can make or break your restaurant.

Hiring 167

Hiring Recruiting Reference Website Management 167

Modern Restaurant Management

SEPTEMBER 7, 2021

It is increasingly difficult to recruit, attract, hire, and retain employees, but there are some insights that can help you navigate a tough labor landscape. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. The Restaurant Labor Shortage.

Hiring 204

Hiring Front of House Recruiting Back of House 204

7 Shifts

MAY 31, 2021

The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. 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. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

FEBRUARY 18, 2020

When employee engagement and wellbeing wane, job performance, customer happiness, and the bottom line suffer. We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams.

Employee Relations 396

Employee Relations FOH Back of House Front of House 396

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. At full-service restaurants, servers are responsible for crucial tasks. Enter digital tableside ordering. It relieves cashiers and reduces long lines.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 221

Technology Tip Distribution Front of House Loyalty Program 221

7 Shifts

DECEMBER 27, 2019

The turnover rate for quick service restaurants is 123% , which means that the number of team members who leave in one year outnumbers the average number of staff in the entire restaurant. Team culture and customer service also suffer. The average restaurant employee, however, change jobs every 56 days ! Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Modern Restaurant Management

APRIL 29, 2021

This has overarching impact on the ability of full service, most drastically affected by the pandemic to ever recover.” 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. 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

According to the Bureau of Labor Statistics July 2023 Job Openings and Labor Turnover Summary , the number of job openings in the food services and drinking places industry was 1.9 This means that there were 600,000 more job openings than hires in the food services and drinking places industry in July 2023.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. Here are some strategies restaurants should consider to attract and retain employees: Provide financial flexibility : Many employees have limited or no access to traditional banking services. Host a hiring party : Make recruiting memorable.

Ordering 173

Ordering Front of House Hiring Recruiting 173

Modern Restaurant Management

OCTOBER 7, 2021

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. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste.

Technology 193

Technology Operations Food Safety Kitchen Safety 193

Modern Restaurant Management

DECEMBER 16, 2021

While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing.

2022 186

2022 Hospitality Loyalty Program Point of Sale 186

Open for Business

NOVEMBER 21, 2022

Streamline the front of house. Run a smooth back of house. Streamline the front of house. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant.

Technology 147

Technology Front of House Back of House Online Ordering 147

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.

Seating 222

Seating Email Marketing Marketing SEO 222

7 Shifts

JUNE 8, 2020

I started as an employee and then manager of a quick-service restaurant while I was in school. From staff to customers to suppliers, I was able to foster so many relationships on a daily basis.” I worked in a small city and it was nice to meet a lot of the locals and see repeat customers. It was a little bit of everything.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Modern Restaurant Management

APRIL 11, 2022

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. A recent article in The New York Times cited a 5.7-percent

Healthcare 199

Healthcare Cash Management Social Media Communication 199

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?

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

MARCH 29, 2023

I think there's been a very big change in landscape of how we're recruiting and how purpose-driven restaurants need to be versus just selling an experience.” “Yeah, I've always been admiring from a distance, the Barteca brand when it was Barcelona and bartaco. What does your brand mean? How is your brand involved in the community?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Ken Burgin

OCTOBER 20, 2021

But people still want to eat out, share time with friends and entertain – there are many opportunities for businesses that are agile and ready to create a streamlined model that is hyper-responsive to customers. Plus a couple of my favourite topics: diversification and the importance of culture to attract and keep good staff.

Front of House 68

Front of House Recruiting Entertainment Hospitality 68

Hot Schedules

FEBRUARY 23, 2022

Like major credit cards and membership associations, large brands have the resources to pool together significant discounts across myriad products and services, which they’re able to offer employees. Going this route also frees up management from HR administration to complete more front-of-house tasks. Bulk Benefits. Konference.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Future Food

APRIL 20, 2022

Food and hospitality services provide an opportunity to support relatable or ‘normal’ daily interactions, offering 3-5 critical daily touchpoints that elevate the standard of the workplace village experience through modern design and the provision of food and hospitality that supports wellness. Source: Future Food.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Modern Restaurant Management

DECEMBER 14, 2021

Our company welcomes technology that will help our team members maximize time and efficiency and make their jobs more doable and enjoyable, creating a better experience for them and customers alike. The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever.

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. In fact, team members who have fun on the job are likely to recruit friends for open positions where they work. They’re responsible for wiping up spills and doing any other needed cleanup during service.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit. These accounts may not shock you. Remember me?I

Leadership 195

Leadership FOH BOH Website Management 195

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . However, we are living in exciting times with new opportunities emerging out of utter chaos.

2022 98

2022 Front of House Cash Management Online Ordering 98

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

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. Once the customer places the order, the kitchen staff is notified, and food preparation begins. What is a ghost kitchen? How a ghost kitchen works.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Rail

APRIL 4, 2023

alone, part of the equation is knowing where your customers spend their time. And you can increase your odds of conversion by leveraging skilled commercial video production services to ensure top-quality. This is how you show them the colors and textures of your food. Is it Instagram?

Social Media 105

Social Media Front of House Advertising 2022 105

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15

2024 52

2024 Operations 2023 Loyalty Program 52

Open for Business

NOVEMBER 21, 2022

Restaurant technology can increase that level of customer satisfaction by making it easier to provide top-notch hospitality. It falls under the umbrella of customer service. In a nutshell, it’s the relationship a business has with customers, before, during, and after their visit. Quick links. What is the guest experience?

Technology 78

Technology Online Ordering Website Management Mobile Ordering 78

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 60

Management Management Front of House Back of House 60

Hot Schedules

MAY 10, 2021

Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. We’ve got a few tips from the workforce management front office here at Fourth. Seasonal venues service tens of thousands of people – often in a single night! User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Restaurant365

MAY 7, 2021

Employee retention and recruitment have long been a challenge in the restaurant industry. ” The current situation is even tougher for full-service restaurants. .” ” The current situation is even tougher for full-service restaurants. Staffing challenges existed pre-pandemic. million jobs.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. A restaurant primarily has two types of operations – front of the house and back of the house. Optimum coordination and optimization between the two will increase customer satisfaction. . Managing Finance .

Operations 52

Operations Management Management Front of House 52

Restaurant365

SEPTEMBER 7, 2021

The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. Whether you are short-staffed or not, hiring and retention should always be front of mind for your restaurant. “We We focus on retention as much, if not more than, recruiting,” added McCutcheon. It’s constant with us.”.

Hiring 78

Hiring Front of House Recruiting Back of House 78

The Restaurant Times

MARCH 14, 2022

So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52