Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 225

Marketing SEO Front of House Website Management 225

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Here are a few examples of how expanding back of the house technology can help deliver on patrons’ increasing expectations: Delivering dining insights.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Xtra Chef

JANUARY 14, 2021

From finding the right online ordering platform to making sanitization efforts in the front of house to preparing for socially distanced, in-house dining, the industry has had to make quick decisions in order to keep their businesses open. Plate Costing and Menu Engineering Made Easy.

Operations 107

Operations Back of House Front of House Mobile Ordering 107

Mad Mobile

FEBRUARY 5, 2024

43% of operators choose POS systems like tablets for functionality Tablet systems alleviate restaurant turnover Conquering the dinner rush with faster ordering Reduced walkouts with 3X faster service More easily satisfy picky preferences with menu mods The menu. What’s driving the rapid adoption of restaurant tablets? The uniforms.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

ChowNow

JANUARY 27, 2021

Have you updated your menu recently with a seasonal treat? Give both the front-of-house and back-of-house their due by highlighting them in emails. Create a secret menu item. Make your email subscribers feel special by giving them exclusive access to a secret menu item. Profile a special dish.

Email Marketing 148

Email Marketing Marketing Online Ordering Front of House 148

Mad Mobile

MAY 22, 2024

You could also consider a standing-room-only section with an express menu of quick-service drinks like beer and wine to keep things flowing. Bar owners know the importance of table turnover time, especially during peak hours. The ability to make sales and keep people moving to allow for more customers is essential to a profitable business.

POS 40

POS Bar Mobile Ordering Customer Service 40

7 Shifts

MARCH 10, 2022

The app is also useful for your front and back end staff, giving them the ability to check upcoming shifts, submit availability, request shift trades, and more. For better or worse, you have a ton of options when it comes to restaurant management apps - and most of them are a click away on your smartphone. Top Restaurant Management Apps.

Management 195

Management Management Operations Point of Sale 195

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins. It runs in the cloud, so these functions are available wherever you are on any device.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

OCTOBER 8, 2021

There are many ways that the back-of-house may be organized, but the restaurant is set up without a traditional front-of-house (without waitstaff or on-site seating options). Without the need to build out an expensive front-of-house presence, kitchens can get up and running faster and at a lower cost.

Front of House 78

Front of House Back of House Website Management Delivery 78

Restaurant365

APRIL 8, 2021

However, on the restaurant end, there is no storefront, usually no possibility of walk-in business, and no front-of-house staff interacting in person with customers. Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry. What is a virtual kitchen?

Front of House 78

Front of House Food Truck Kitchen Safety Point of Sale 78

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 Here are the key considerations to look out for when making your decision.

Management 52

Management Management Point of Sale Kitchen Safety 52

Xtra Chef

NOVEMBER 11, 2020

Should you focus on the in-house experience or pivot to off-premise options? Opportunity 1: Special menus. Offer special holiday menus to give individuals, couples, families, and friends the comfort foods they crave this time of year. Consideration 1: COVID-19. Consideration 2: Weather. restaurant industry.

Hospitality 155

Hospitality Seasonal Menu Front of House Social Media 155

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Restaurant KPIs impacting a profitable back of house. Your back of house is full of different data sets, so it should be data driven. Want to know more about FOH data? Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JULY 24, 2020

They can view the menu, place an order, and pay for their food with a credit card or bank transfer. Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. What is a ghost kitchen? How a ghost kitchen works. Size of U.S.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Mad Mobile

MARCH 8, 2024

You may feel overwhelmed by the choices in front of you, but there are some factors that you need to consider first. Hardware At CAKE, we love the iPad platform for its stability and flexibility. Menu management – You should be able to load your menu directly into your POS and make changes on the fly.

POS 40

POS 2024 Mobile Ordering Loyalty Program 40

Restaurant365

JUNE 3, 2022

Whether you are the front of house, back of house, bar, or general manager you have most likely had bouts of job burnout. The Great Resignation our entire industry worried about attracting and retaining enough quality restaurant employees to keep our doors open. Dedication. Resourcefulness.

Management 78

Management Management Back of House Front of House 78

Mad Mobile

FEBRUARY 16, 2024

A 2022 Deloitte Study found that consumers spend an incredible 20% more when ordering through technology like tableside ordering , online menus, and handheld POS devices. By scanning codes with a smartphone, customers are taken to your digital content instantly — be it menus, special offers, or even your social media pages.

Ordering 40

Ordering Loyalty Program Social Media Mobile Ordering 40

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. Food costs are responsible for most of the expenses a restaurant has.

Waste 110

Waste Food Front of House Compost 110

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Restaurant KPIs impacting a profitable front of house. After all, it’s hard to improve a metric if you don’t know your starting point. Streamlining operations with integrated, robust FOH tools.

FOH 78

FOH BOH Front of House Back of House 78

MadMobile

JUNE 8, 2023

How will you manage your menu? How will you manage your menu? In addition, commission free online ordering offered in-house can help save money from the 15-30% third-party systems charge while putting that revenue back into the business. What kind of reports do you need to manage your restaurant?

Small Business 52

Small Business POS Point of Sale Online Ordering 52

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items.

Compost 88

Compost Food Waste Front of House 88

Xtra Chef

JULY 8, 2020

Recipe management is the act of standardizing recipes for menu items, calculating plate costs, and monitoring how those costs change over time. Having standard recipes helps you create consistent dishes, which drives repeat business as diners learn to expect the same quality every time they order a certain menu item.

Management 89

Management Management Front of House Back of House 89

Restaurant365

MAY 15, 2020

As your restaurant reopens with social distancing requirements and capacity restrictions, it’s wise to consider handling delivery in-house to avoid third-party delivery fees and create work for existing employees. Approaching restaurant scheduling for your business recovery. How much dine-in sales should I expect?

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Restaurant365

SEPTEMBER 3, 2021

The role may cover a wide range of areas, from front-of-house to back-of-house, or customer experience in the restaurant to off-premises. Does your restaurant group have a profitability strategist? If you’re considering the possibility, here’s an exploration of how the role could impact your restaurant group. Reducing CoGS.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Apicbase

NOVEMBER 14, 2022

And that will help you add sales on the front end… and cut costs in the back-of-house. They’re divided into four categories: Inventory & purchasing insights Restaurant sales insights Menu & menu engineering Employee & labour insights. 2 Keep tabs on item price evolution to safeguard menu profitability.

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52

Deliverect

DECEMBER 7, 2020

Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t.

Online Ordering 148

Online Ordering 2021 Delivery Ordering 148

Deliverect

DECEMBER 7, 2020

Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t.

Online Ordering 146

Online Ordering 2021 Delivery Ordering 146

Restaurant365

JUNE 2, 2020

However, manual in-house payroll is extremely time consuming, and you may make costly errors when navigating the complex world of payroll. In the restaurant industry, most positions are paid on an hourly basis, except for front of house and kitchen management. Who qualifies as a tipped employee?

Tip Distribution 109

Tip Distribution Restaurant Law Cash Management Front of House 109

Focus POS

JUNE 17, 2019

Good restaurant point of sale software will have the flexibility to accommodate different types of ordering (in-house, online, self-service). Improved communication between front-of-house and back-of-house will speed up service and improve customer satisfaction. Restaurant Point of Sale Software. Friendly UI and UX.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

NOVEMBER 26, 2019

Easy menu design and setup. Especially if you are tracking food costs , you will frequently be making menu item updates or price changes. To streamline menu adjustments, be sure to choose restaurant management software that makes menu item changes a simple process. Cloud-based management. Secure POS employee management.

2020 117

2020 Management Management Mobile Ordering 117

Mad Mobile

FEBRUARY 22, 2024

Statistic Detail 46% 46% of adults think technology has a positive impact on their restaurant experience. 65% 65% of customers prefer self-service kiosks. 7% to 10% Restaurants now spend an average of 7 % to 10% of their gross revenue on IT. 1.22tn The revenue in the Online Food Delivery market is forecasted to reach US $1.22 trillion in 2024.

2024 40

2024 Technology Customer Experience Dietary Restrictions 40

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. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Restaurant365

JANUARY 13, 2021

There are many different approaches to lower prime cost, from menu engineering to actual vs. scheduled labor tracking. Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Rethinking manager accountability and empowerment.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

JANUARY 7, 2020

Restaurant staff labor retention is one of the primary areas of focus for today’s restaurant manager. With unemployment hovering around 4% , today’s labor market is one of the toughest in three decades. The restaurant industry knows that high turnover and unengaged employees can be costly. Tips for Hiring Millennials.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 207

Food Safety Mobile Ordering Online Ordering Kitchen Safety 207

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

Fine Dining 115

Fine Dining Back of House Dine-in Front of House 115