Restaurant Business

APRIL 23, 2024

Food safety has never been more prevalent. When dining out, they rightfully expect that the food they order is cooked properly to a safe temperature and that the kitchen foods are prepared in is clean. For operators interested in ramping up their efforts, updating equipment can be a big help in fostering safety.

Food Safety 100

Food Safety Equipment Kitchen Safety Food 100

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

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Management Management Kitchen Safety Front of House 195

7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. It's a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing.

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Technology Front of House Social Media Back of House 370

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. During the pandemic – those operators who have been able to convert their operations to take out, curb side, or delivery using third party providers like GrubHub and Uber Eats have hit the nail on the head.

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2022 Food Truck Merchandise Point of Sale 378

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? Your employees know that this is not the best way to start a dining experience. The question is: “What’s the answer?”

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Kitchen Safety Back of House Front of House Customer Experience 335

Clover - Restaurants

MAY 7, 2024

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen. Proven experience in a management or supervisory role.

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Back of House BOH Kitchen Safety Front of House 52

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

Training 174

Training Front of House Kitchen Safety Allergens 174

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

Modern Restaurant Management

MAY 18, 2020

launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The blueprint provides operators with a how-to for putting key COVID-19 guidelines into practice as they plan reopening efforts. restaurant operations. Click here to view the application and instructions. US Foods Holding Corp.

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Front of House Back of House Online Ordering Kitchen Safety 204

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens, you’ve got spirit, but not much soul. 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. Not up for opening your own off-site kitchen?

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Front of House Kitchen Safety Food Back of House 199

Modern Restaurant Management

JANUARY 8, 2021

With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. As the COVID-19 pandemic continues, and surges in many parts of the country, restaurant owners are continuing to navigate constantly changing guidelines for operating their restaurants. 86 Paper Chits.

Technology 125

Technology Front of House Kitchen Safety Back of House 125

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Thoughtful table planning combined with realistic timings on food delivery from the kitchen is needed to estimate how long each table sitting will probably take. Untrained and unmotivated staff.

Front of House 211

Front of House Kitchen Safety Customer Service Point of Sale 211

Modern Restaurant Management

MARCH 30, 2022

There’s also pent-up demand from consumers who want to return to dining at restaurants as often as they had pre-pandemic. 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.

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BOH FOH Kitchen Safety Front of House 173

Apicbase

MAY 29, 2024

Every few months, a media article declares the death of ghost kitchens as a viable business model. The truth is ghost kitchens are alive and well. Interestingly, in the article, “ghost kitchens” is enclosed in quotation marks, meaning that the term was new at the time. Market data, however, tells a different story.

Kitchen Safety 52

Kitchen Safety Front of House Online Ordering Food Order 52

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. A restaurant platform is a Swiss Army knife for your operation, a multi-tool that offers solutions for all of your tech needs. Kitchen Automation.

Management 182

Management Management BOH Front of House 182

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. People have so many options when it comes to dining out so we need to go above and beyond. Here are their responses. To read part one, click here. Lavu CEO Saleem S.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 229

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Learn More Toast Toast empowers restaurants of all sizes to build great teams, increase revenue, improve operations, and delight guests.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Society Insurance

NOVEMBER 15, 2022

When the door closes and the lights come back up in the dining area and bar, there are still tasks to complete before the night is truly done. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Take notes on the night’s operations to discuss with the next day’s crew. Updating food labels.

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Front of House Food Safety Cash Management Back of House 97

Focus POS

AUGUST 7, 2020

Even before the pandemic, ghost kitchens had been all the buzz in the hospitality industry. . What is a ghost kitchen? . A ghost kitchen is a kitchen that operates in a space without a dining area. Ghost kitchens were on the rise before COVID-19. For ghost kitchens, this isn’t a problem.

2020 167

2020 Front of House Kitchen Safety Back of House 167

Culinary Cues

MAY 26, 2020

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. Shouldn’t we be doing the same in restaurant kitchens?

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Kitchen Safety Leadership Food Safety Front of House 268

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Learn More Toast Toast empowers restaurants of all sizes to build great teams, increase revenue, improve operations, and delight guests.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Unique experiential opportunities will further enhance customer engagement, providing memorable moments beyond just the act of dining. Read the first part, here.

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2024 Loyalty Program Customer Experience Customer Service 129

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Even though they have ?less

FOH 212

FOH Kitchen Safety BOH Food Safety 212

Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. One key factor is that during the pandemic, many restaurants had to shut down or operate at reduced capacity, leading to layoffs and job insecurity. The restaurant labor shortage has had significant impacts on restaurant operations.

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Loyalty Program Front of House Mobile Ordering Customer Service 166

Modern Restaurant Management

DECEMBER 16, 2021

Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Rely on Technology to Increase Operational Efficiency.

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2022 Hospitality Loyalty Program Point of Sale 183

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

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2024 Loyalty Program Cash Management Customer Experience 212

The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. Handling Operations . A restaurant primarily has two types of operations – front of the house and back of the house. A restaurant manager, however, has multifaceted responsibilities.

Management 52

Management Management Operations Front of House 52

Squirrel Systems

MARCH 8, 2024

From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created. Current Use of Robotics in Restaurants Kitchen Automation One of the most significant areas where robotics has made inroads is in the kitchen. Firstly, it can lead to increased efficiency and productivity.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

7 Shifts

APRIL 23, 2021

The operator of Chengdu Taste and Mian, with 13 locations, told the New York Times that they may have to close multiple restaurants due to the lack of staff. The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. That all begins at the hiring level.

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Hiring Front of House Back of House Food Safety 370

Goliath Consulting

JUNE 30, 2020

The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2). Tech for Touchless, Contact-Free Dining. Contactless-dining is expected to trend as a result.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Modern Restaurant Management

MARCH 13, 2020

What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? 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.

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Front of House Back of House Restaurant Law Food Safety 183

Open for Business

SEPTEMBER 27, 2022

But it’s never a good idea to forge ahead with a restaurant kitchen or dining room design with no real floor plan. This blueprint functions as a map of the entire restaurant space, both back of house and front of house. Back of house. Front of house. Dining rooms. Outdoor dining.

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Front of House Back of House Fine Dining Kitchen Safety 78

Modern Restaurant Management

MARCH 3, 2022

While restaurants are accustomed to prioritizing cleanliness to maintain food safety, new infectious disease threats are making cleanliness even more important for upholding public health as well as diners’ confidence. Visibly clean restaurants showcase a commitment to safety and make these environments more welcoming for guests.

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Kitchen Safety Food Safety Front of House FOH 189

Cheetah

MAY 11, 2021

To help restaurant operators make the most of this exciting event, here are 3 things you can do to get your business ready for reopening. Indoor Restaurants and Dining – Open at 50% capacity with up to 8 people allowed per table.? As a side-note, remember that although dine-in is back, delivery is here to stay.

Back of House 148

Back of House Front of House Food Supply Coaching 148