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. Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. You’ve probably encountered restaurant management software. Kitchen Automation.

Management 171

Management Management BOH Front of House 171

Modern Restaurant Management

JUNE 15, 2021

Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Similarly, third-party delivery services such as DoorDash and Uber Eats, which each reportedly doubled their business last year, rely on restaurant digital menus.

Technology 193

Technology Loyalty Program Front of House Online Ordering 193

Modern Restaurant Management

MARCH 25, 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. Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. You’ve probably encountered restaurant management software. Kitchen Automation.

Management 88

Management Management BOH Front of House 88

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? And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. hat are the differences between the back-of-the-house and front-of-the-house? Let’s get started!

BOH 109

BOH FOH Front of House Back of House 109

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?

Fast Casual 113

Fast Casual Front of House Fine Dining Mobile Ordering 113

Black Box Intelligence

OCTOBER 27, 2022

As Black Box Intelligence’s Out-of-the-Box Newsletter has been reporting all year, the decline in guest count continues to be the industry’s biggest headache. Sales growth held strong for the restaurant industry this September – continuing a two-month streak of positive gains after unseasonably low sales growth results in June and July.

2022 86

2022 Point of Sale Fast Casual Fine Dining 86

EATER

JUNE 26, 2020

Expecting the worst, they were surprised to realize at the end of May that they were doing so much business through takeout and delivery that they were on track to meet their original sales predictions. Many small, independent spots don’t yet have enough work to bring back their employees, particularly those in front-of-house positions.

Front of House 120

Front of House Back of House Guest Recovery Loyalty Program 120

Xtra Chef

MAY 13, 2020

However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production. Implementing AP automation is easy and contact-free.

Front of House 79

Front of House Back of House FOH BOH 79

Black Box Intelligence

SEPTEMBER 21, 2021

Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits. Many are pointing out frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. These are fast-changing times for all types of restaurants.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Touch Bistro

JULY 1, 2021

Now, more than ever, restaurants are leaning into online ordering as a way to streamline takeout and delivery, and help their businesses recover from the impact of the pandemic. And for good reason. Don’t worry. Third-Party Online Ordering Apps. Venues are often organized by location or food type to help customers explore and place orders.

Online Ordering 52

Online Ordering Ordering Back of House Front of House 52

Black Box Intelligence

OCTOBER 27, 2022

As Black Box Intelligence’s Out-of-the-Box Newsletter has been reporting all year, the decline in guest count continues to be the industry’s biggest headache. Sales growth held strong for the restaurant industry this September – continuing a two-month streak of positive gains after unseasonably low sales growth results in June and July.

2022 40

2022 Point of Sale Fast Casual Fine Dining 40

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Owned by Doordash.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.

Mobile Ordering 206

Mobile Ordering Front of House Fast Casual Customer Service 206

Cheetah

JUNE 14, 2021

But it’s going to take more than a few. There is a way out of this labor crisis, and it’s going to take more than simply “adapting” to a temporary reality. It takes a lot of guts to fight for change. The labor shortage has brought with it a sense of reckoning. Table of Contents. How Did Things Get This Bad? million jobs.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. Luckily, restaurant data analytics solutions like Apicbase take these problems off your plate. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

Here are the key considerations to look out for when making your decision. That means it needs to be able to integrate with other tech solutions, it needs to be able to take in data, make sense of it, and share it with the whole system, and it needs to give you enough flexibility to make changes for constant improvement.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JUNE 16, 2023

To help you out, we’ve put together this comprehensive guide on restaurant metrics. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

Inefficient practices are being phased out in favor of more efficient and faster methods of operating. Begin by taking a look at five important questions, and then dive deeper into evaluating your particular situation. The restaurant industry has been evolving consistently over the years. You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

The Restaurant Times

OCTOBER 17, 2020

Cloud kitchens, also known as ghost kitchens, virtual restaurants, dark kitchens, or delivery-only restaurants, have become more prevalent in the current restaurant scenario. Cloud kitchens are expanding rapidly in the F&B market in Dubai where the food delivery sector is expected to grow at a rate of 6% annually over the next five years.

Kitchen Safety 52

Kitchen Safety Online Ordering Front of House Mobile Ordering 52

The Restaurant Times

SEPTEMBER 20, 2020

Moreover, there is no need to hire expensive consultants or Front Of House (FOH) staff. . However, it is a prerequisite to invest in a robust Enterprise Resource Planning (ERP) software that takes care of all the restaurant needs. . Difficult to reach out to customers as there is no prior customer information available.

Front of House 52

Front of House FOH 2000 2013 52

EATER

MAY 20, 2020

As a result, private organizations like the National Restaurant Association, José Andrés’s World Central Kitchen , and others have stepped up to lay out their own logistical advice. The groups behind Safety First plan to release more front of house guidance soon. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 107

Kitchen Safety Food Safety Food Supply Healthcare 107

EATER

MAY 14, 2020

As a result, private organizations like the National Restaurant Association, José Andrés’s World Central Kitchen , and others have stepped up to lay out their own logistical advice. The groups behind Safety First plan to release more front of house guidance soon. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98