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.

Technology 147

Technology Front of House Back of House Online Ordering 147

Modern Restaurant Management

OCTOBER 7, 2021

As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. According to the 2021 State of the Restaurant Industry Mid-Year Update , more than 3 in 4 restaurant operators struggle with recruitment and retention, despite an increase in employment.

Technology 192

Technology Operations Food Safety Kitchen Safety 192

Lavu

SEPTEMBER 29, 2023

Additionally, some businesses have partnered with job training programs and schools to attract a new generation of workers to the industry. According to the National Restaurant Association 2023 Restaurant Industry Forecast , 9 in 10 restaurants are experiencing staffing shortages. This has left restaurants struggling to find and retain staff.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Embrace the Suck

APRIL 18, 2022

I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%). They focus on the wrong things. What are some of the wrong things? Sales is a vanity metric. It makes your ego feel good.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

7 Shifts

MARCH 29, 2023

He joined us on the Pre-Shift podcast to chat about bartaco's embrace of tech, their unique approach to training and career development, radical wage structure, and how all of those practices have them poised for growth in 2023. Anthony Valletta has had an extensive career in the hospitality business. What does your brand mean?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

7 Shifts

NOVEMBER 3, 2022

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

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? Why is Back of House Important?

Back of House 52

Back of House BOH Front of House FOH 52

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 60

Management Management Front of House Back of House 60

Modern Restaurant Management

DECEMBER 14, 2021

We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022.

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

Restaurant365

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. Whether you are short-staffed or not, hiring and retention should always be front of mind for your restaurant. “We

Hiring 78

Hiring Front of House Recruiting Back of House 78

The Restaurant Times

MARCH 14, 2022

So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. In fact, team members who have fun on the job are likely to recruit friends for open positions where they work. Restaurant jobs include many more than the obvious few that spring to mind.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The COVID-19 pandemic has hit the restaurant industry hard.

Operations 52

Operations Management Management Front of House 52

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Restaurant365

MAY 7, 2021

And while this is good news, most restaurant operators are having trouble staffing their restaurants to meet the rising demand for on-site dining. Employee retention and recruitment have long been a challenge in the restaurant industry. Recruitment has long been a challenge in the restaurant industry. million jobs.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

The Restaurant Times

NOVEMBER 25, 2021

Whether you own an elite fine dining establishment or a fast-food franchise, you’ve probably experienced the challenges of finding and retaining a strong restaurant staff. . The conflict between the kitchen and the front of the house is a major source of frustration for employees across many restaurants. Create A Team .

Healthcare 52

Healthcare Insurance Front of House Back of House 52

Modern Restaurant Management

MARCH 3, 2023

" Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal." million by the end of 2023.

2023 199

2023 2022 Consumer Goods Point of Sale 199

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135

Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. With today’s thin workforce and abundance of open positions to fill in restaurants, keeping up morale, reducing turnover, and fostering teamwork in the workplace are more important than ever before. Specify Long-Term Company Goals.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 141

Franchise Franchising Food Safety Kitchen Safety 141

The Restaurant Times

APRIL 13, 2022

Some of the critical activities it must cover include reservation handling, dining room processes, cleaning instructions, and kitchen procedures. Many restaurants shut down every year primarily due to floppy management and lack of standardized processes. A well-drafted restaurant operations manual may come in handy in such situations.

Operations 52

Operations Front of House Reference Customer Service 52

Modern Restaurant Management

AUGUST 11, 2021

Thus far in 2021, the company has expanded across Las Vegas at the Convention Center, LINQ Hotel, and Arizona Charlie’s Boulder Casino, as well as reopened with the unveiling of the new Virgin Hotel. “Dunkin’ continues to modernize with convenience at the forefront. Petersburg-Clearwater, and New York City.

Franchise 178

Franchise Franchising Fast Casual Sports 178

Sling

MAY 3, 2023

If you want your front-of-house staff to treat the customers cordially and with respect, you need to treat the servers and hosts with that same cordiality and respect. Your restaurant is decorated to the nines. Your bar is stocked with only the best. And your menu is a study in perfection.

Employee Relations 78

Employee Relations Customer Experience Management Management 78

Restaurant365

FEBRUARY 4, 2021

Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. However, if there’s one thing that will have a huge effect on all future business trends, it is new labor wage laws.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co. Ono Food Co.

Food Truck 121

Food Truck Customer Service Customer Experience Front of House 121

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Cynthia (Cyndi) Barnes: Director of Accounting | 35 years.

Food 159

Food Tip Distribution Guest Recovery Food Safety 159

EATER

MAY 20, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : For weeks, the Trump administration delayed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

EATER

MAY 14, 2020

Safety First is the start of a new social contract between everyone who works in and dines at America’s restaurants, which will be most important during the time between reopening and a wide-spread vaccine,” James Beard Foundation CEO Clare Reichenbach said in a press release. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Black Box Intelligence

NOVEMBER 1, 2021

Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 October 27, 2021. Restaurant Sales and Traffic Post Strongest Results in 4 Weeks. Powered by Black Box Financial Intelligence. Data through the week ending October 17, 2021. Year-over-year check growth was 5.7%

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment.

Franchise 110

Franchise Franchising Fast Casual Leadership 110

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. In an industry where every detail matters, tracking metrics provides valuable insights into your restaurants’ performance and helps to identify improvement areas. That’s the theory. In theory, it sounds easy. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

FEBRUARY 6, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. CPK Heads North. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif. Founded in Beverly Hills, Calif.

Franchise 126

Franchise Franchising Fast Casual Customer Experience 126

Apicbase

JANUARY 13, 2023

However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. We’re seeing major shifts in menu creation, procurement, and dining habits. The F&B industry grew in 2022… and it will keep growing in 2023. Let’s dig in. This trend is expected to continue in 2023. billion by 2028.

2023 52

2023 Operations Management Management 52

EATER

AUGUST 21, 2020

But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. On Tuesday, June 30, staffers on the Los Angeles Times food section prepared to log in to Zoom for their weekly 11 a.m. The tone of the room shifted.

White Paper 145

White Paper Social Media Magazine Back of House 145