Modern Restaurant Management

MARCH 24, 2023

The menu is also a great place to indicate whether you are validated by a third-party program like Gluten-Free Food Service (GFFS), a designation that signals to gluten-free diners that you take their needs seriously and are implementing the proper measures to eliminate cross-contact.

Training 160

Training Front of House Kitchen Safety Allergens 160

Culinary Cues

OCTOBER 24, 2020

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! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 391

Menu Seasonal Menu Front of House Café 391

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

POS 188

POS Front of House Cash Management Online Ordering 188

The Restaurant Times

AUGUST 27, 2021

During his 22 years with Marriott, he held diverse positions, from Executive Chef and Director of Food and Beverage to Vice President of Experience Design and Regional Vice President of Food & Beverage in the Middle East & Africa. What Goes Behind Developing An Exceptional Restaurant Design Philosophy.

Design 52

Design Specials Front of House Back of House 52

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

Front of House 199

Front of House Kitchen Safety Food Back of House 199

7 Shifts

JANUARY 26, 2021

The big chains and national brands may be more well equipped than independents to embrace the evolving industry, but independents can thrive with a bit of strategy. 2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5

2021 370

2021 Front of House Social Media Back of House 370

Modern Restaurant Management

FEBRUARY 8, 2023

There are many platforms in the marketplace designed to help owners with restaurant operations like table management service (TMS), online reservations, scheduling, and payroll to marketing. can help restaurateurs automate tasks and lessen the burden of staff running the front and back of the house.

Fine Dining 190

Fine Dining Technology Front of House Sustainability 190

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. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate.

POS 164

POS Bar Point of Sale Front of House 164

7 Shifts

SEPTEMBER 20, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Restaurant Employee Scheduling Software. Third-party delivery.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

JANUARY 11, 2021

The traditional division of labor between the front of the house and back of the house is no more, and restaurant employees have taken up responsibilities this year that they never imagined. Install protective equipment such as glass screens or barriers for outdoor tables. "Winter is coming".said Get and Stay Healthy ??

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

Cheetah

DECEMBER 20, 2021

And for established eateries, ghost kitchens enable them to take full advantage of the boom in delivery orders without creating permanent changes to their business including rent,staff, equipment and so on. Costs are usually dependent on the space, special equipment and duration of agreement. billion in funding over the last two years.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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. Treat Your Couriers Well, Equip Them with Gloves and Disinfectant Wipes.

Delivery 160

Delivery Front of House Mobile Ordering Download 160

Modern Restaurant Management

OCTOBER 27, 2023

Do the best you can to have your staff to remove items from walls, bar areas, back of house etc. For instance, kitchen spaces require more of a semi-gloss style of paint than the front of house because semi-gloss is easier to clean without leaving marks or creating unsightly shiny marks on the wall that would need refinishing.

Bar 181

Bar Front of House Back of House Customer Service 181

Modern Restaurant Management

MARCH 30, 2022

With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas. Guests often don’t know what occurs in restaurant kitchens due to their closed-off designs. Opt for paper towels.

BOH 152

BOH FOH Kitchen Safety Front of House 152

7 Shifts

MARCH 11, 2020

Space If you’re leasing a commercial space, you’ll need to pay a security deposit up front, which will cost between $2,000 and $12,000. Furniture & Equipment Restaurant equipment can set you back between $100,000 and $300,000. Opening a new restaurant comes with a lot of financial pressure. How does this break down, roughly?

License 354

License Cash Management Inventory Food Supply 354

Modern Restaurant Management

JANUARY 13, 2023

To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations. Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices.

Front of House 184

Front of House Back of House Online Ordering Food Order 184

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 220

Technology Front of House Back of House Dietary Restrictions 220

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. Getting it right is critical for sustained success in the restaurant industry. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

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

Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Account for Layout and Architecture The layout and design of your restaurant are important factors to consider when hiring a specialized cleaner. Ask for references. They should be willing to share.

Specials 173

Specials Operations Hiring Front of House 173

Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt.

Front of House 138

Front of House Back of House Small Business Technology 138

Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Your back-of-house equipment may well be long overdue for upgrades.

Front of House 178

Front of House Back of House Customer Experience Equipment 178

Open for Business

FEBRUARY 29, 2024

The experts that you’ve hired to help you — specifically your designer, architect, and contractor — will help you get through everything, but you’ll need to be an active part of the process and take on responsibility as well.

License 78

License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 204

Front of House Back of House Online Ordering Kitchen Safety 204

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 191

2023 Loyalty Program Mobile Ordering Customer Experience 191

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 111

Fast Casual Front of House Fine Dining Mobile Ordering 111

Modern Restaurant Management

SEPTEMBER 1, 2020

Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. In order to accomplish this goal, the front-of-house team will need to learn about the experience from the guests’ perspective. Yes, ordering and payment is important.

Hospitality 228

Hospitality Ordering Front of House Customer Experience 228

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 167

2022 Food Supply Back of House Kitchen Safety 167

Restaurant365

JUNE 17, 2022

If the restaurant not busy, the robot will sit by the front door waiting for the next customer to come into the restaurant. ” Back of the house finally gets its due. Libby Wang, who handles global marketing for Segway Robotics said the main job of this robot is to serve food from the kitchen to the table and bus dirty dishes.

Technology 78

Technology Front of House Back of House Mobile Ordering 78

Squirrel Systems

MARCH 8, 2024

These robots are designed to work alongside human staff, handling repetitive, hot, and greasy tasks, thereby reducing workplace hazards and freeing human workers to focus on more complex culinary and customer service functions. Front-of-House Robots In the dining area, robots are being employed as servers and hosts.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

360Training

JUNE 25, 2020

There’s nothing more fundamental than food safety in the restaurant industry. The results of poor food safety can be devastating to both your reputation and your bottom line. Fines, negative inspection ratings, and lawsuits are very real risks, but the black mark on your reputation might be worse. TCS Foods: What and Why. Cut Garlic in Oil.

Food Safety 148

Food Safety Food Kitchen Safety Front of House 148

Ken Burgin

JULY 26, 2022

If you have it properly worked out and all the food, beverages and equipment ready, you can get hundreds of shots from a half or full-day shoot – click, click, click! Kitchen – Back of House. Front of House. Like all professionals, photographers work best with a clear and detailed brief – the Shot List.

Front of House 78

Front of House Back of House Customer Service Beverage 78

Ken Burgin

JUNE 6, 2023

What are 10 ways they can use it to develop training material and activities to train restaurant FRONT OF HOUSE S TAFF? Role-Playing Scenarios : Design chat-based scenarios where ChatGPT acts as a customer with specific needs or complaints. Questions could range from ingredients of dishes to potential allergens.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

APRIL 6, 2021

We discovered we could reduce high, up-front capital investments without compromise to our brand integrity, food quality, or the customer experience. For the quick-serve (QSR) and Fast Casual industry, a re-examining of all operational processes is taking place at a rapid, yet reactive rate. The Truth About Commercial Real Estate Needs.

Fast Casual 126

Fast Casual Casual Front of House Franchise 126

Cheetah

APRIL 5, 2021

Cloud kitchens can range anywhere from adding a delivery-only brand to an existing restaurant to running a purpose-built commissary kitchen housing multiple brands. Check out the last chapter in our Ghost Kitchen 101 series! But first, let’s look at how ghost kitchens differ from traditional restaurants. Table of Contents.

Kitchen Safety 140

Kitchen Safety Food Supply Front of House Food Safety 140

Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. That means your back-of-house employees will need every advantage they can find. Keep Masks On, But Get In Sync.

Technology 119

Technology Front of House Kitchen Safety Back of House 119