Culinary Cues

JULY 12, 2020

The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. 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.

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Front of House Back of House Dine-in Food Truck 403

Focus POS

APRIL 16, 2020

Though your regular in-house dining may be closed down, you can leverage pickup and delivery services to stay in business while ensuring the safety of employees and customers alike. . Set up Designated Pickup and Delivery Space. This can also streamline your pickup and delivery operations. .

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Delivery Front of House Mobile Ordering Download 160

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. 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. Table of Contents. What does 86 mean?

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Definition BOH FOH Front of House 360

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. Demand for Dining Out Isn’t Going Anywhere. Taking Orders with Artificial Intelligence.

Front of House 210

Front of House Back of House Online Ordering Food Order 210

7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Here are some guidelines to consider implementing before your next shift. Create a sanitization & cleaning checklist ??

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FOH BOH Kitchen Safety Cash Management 338

Deliverect

DECEMBER 7, 2020

Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery. Many quick-serve and fast-food restaurants thrived using delivery and drive-thru channels. Many quick-serve and fast-food restaurants thrived using delivery and drive-thru channels. What’s in store for 2021?

Online Ordering 148

Online Ordering 2021 Delivery Ordering 148

Deliverect

DECEMBER 7, 2020

Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery. Many quick-serve and fast-food restaurants thrived using delivery and drive-thru channels. Many quick-serve and fast-food restaurants thrived using delivery and drive-thru channels. What’s in store for 2021?

Online Ordering 146

Online Ordering 2021 Delivery Ordering 146

7 Shifts

FEBRUARY 5, 2021

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it’s just the beginning. There’s a wide range of options available that take the entire process online. It’s a necessity for building a modern and future-proof restaurant. Partender 3.

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

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.

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2022 Food Truck Merchandise Point of Sale 375

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 fewer employees in the front-of-house and 6.2

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2023 Front of House Back of House 2022 187

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? Join the Marketplace ??

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Online Ordering Ordering Customer Service Food Order 341

7 Shifts

DECEMBER 16, 2020

Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”

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FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

JANUARY 10, 2022

Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.

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Back of House 2022 BOH Front of House 206

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

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Management Management Kitchen Safety Front of House 195

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.

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Front of House Back of House Customer Experience Advertising 174

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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.

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Technology Front of House Back of House Online Ordering 147

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. And according to Technomic, Inc.,

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Front of House Loyalty Program Back of House Training 230

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy.

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Customer Experience Cash Management Customer Service Front of House 387

Modern Restaurant Management

JANUARY 13, 2022

This guide sets out six tips for improving your restaurant efficiency that can be implemented immediately and cheaper to your pocket. The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Be conscious of this when taking reservations.

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Front of House Kitchen Safety Customer Service Point of Sale 217

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.

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Back of House FOH BOH Front of House 52

Modern Restaurant Management

OCTOBER 20, 2020

Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Growth for most, after all, isn’t walking through the front door, it’s coming in online. It might not be.

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Front of House Kitchen Safety Food Back of House 201

Deliverect

APRIL 1, 2020

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Restaurants today have only two options: they can stay open by offering online delivery and/or takeout, or close up shop and wait for the proverbial storm to pass.

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Delivery Food Online Ordering Food Safety 91

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin? SP = $5.25 /.30.

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

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. My focus will soon be on whether staff members show up as scheduled, will deliveries be on time and what will they short me today, how many reservations on the book, and moving through the day – one plate at a time. I nod and give him a thumbs up.

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Back of House Hotels Front of House Book 337

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. About a Restaurant Management Platform.

Management 187

Management Management BOH Front of House 187

7 Shifts

MARCH 3, 2021

This places kitchens at the center with and multiple spokes—from delivery to meal kits to virtual brands—all coming out of it. A restaurant evolution is happening before out eyes. Here's just some of the emerging trends and concepts to look out for. Here's just some of the emerging trends and concepts to look out for.

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Fast Casual 2021 Back of House Casual 195

7 Shifts

DECEMBER 8, 2020

Have a cocktail or menu competition The next time you are changing up your menu, open up a slot for an item that will be created by a member of your kitchen or front of house staff. Engaged employees are also less likely to turnover. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford.

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Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. One, the new normal will become the old normal, and a takeout- and delivery-first model will become the standard in the restaurant industry. Here are their responses. Lavu CEO Saleem S.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

SEPTEMBER 1, 2020

With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience. But it’s really a small component of the overall dining experience. In this new environment, take steps to: Elevate your servers to guides.

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Hospitality Ordering Front of House Customer Experience 230

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? AI and ML are buzzwords and often sound out of reach of an average restaurateur. You are sitting in your favorite restaurant and have placed an order on a tablet at your table.

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Front of House Mobile Ordering Loyalty Program Back of House 209

Modern Restaurant Management

DECEMBER 23, 2020

Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. These aspects create a modern yet interactive dining experience with a connection to the built environment. Getting Creative with Outdoor Space.

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Design 2021 Outdoor Brewery 214

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.

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2022 Hospitality Loyalty Program Point of Sale 188

Lavu

FEBRUARY 14, 2024

In addition, it helps bartenders speed up their services and have customers spend less time while checking out. 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.

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POS Bar Point of Sale Front of House 164

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.

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Front of House Back of House Restaurant Law Food Safety 198

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.

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2024 Loyalty Program Cash Management Customer Experience 214

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

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Fast Casual Front of House Fine Dining Mobile Ordering 155