Modern Restaurant Management

DECEMBER 8, 2023

From a front-of-house perspective, the restaurant industry is an early adopter of A.I. While front-of-house A.I. in back-of-house restaurant operations as well. training, scheduling), and Demand predictions What are the new cybersecurity challenges that result from the adoption of A.I.? How is A.I.

Front of House 114

Front of House Back of House Employee Relations Supplies 114

Culinary Cues

OCTOBER 24, 2020

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. 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!

Menu 391

Menu Seasonal Menu Front of House Café 391

Culinary Cues

JULY 31, 2023

Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Anyway – use as you see fit.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

7 Shifts

FEBRUARY 18, 2020

With work being one of the biggest contributors to stress, it’s not surprising that four in five people have had work-related dreams at some point in their lives. However, when stress so deeply affects employees that it leads to sleep-disturbing nightmares, it can take a toll on workplace satisfaction and engagement.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. Table of Contents. What is a Rotating Shift?

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Ken Burgin

JULY 25, 2023

Use these enjoyable and instructive games to engage your front-of-house and kitchen staff – they’re designed to prepare and run quickly. 15 Training Games for Front of House Restaurant and Cafe Staff Menu Mastery: Divide staff into teams and have them take turns describing a dish on the menu as enticingly as possible in 30 seconds.

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

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

Culinary Cues

FEBRUARY 16, 2021

On occasion, a restaurant opens, the owners have the right idea, everyone in the operation rallies around core principles that find a home in consumer minds and hearts, and the place enjoys success for a long period of time. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 435

Fine Dining Employee Relations Front of House Small Business 435

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. To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Change squeeze tubes and empty chemical containers – Employees should replace squeeze tubes every three to six months and frequently refill empty chemical containers.

Kitchen Safety 198

Kitchen Safety Front of House Food Safety Equipment 198

7 Shifts

JANUARY 7, 2020

Much like profit and loss, employee engagement is a metric that every restaurateur should be tracking regularly. An engaged staff is crucial for smooth operations, satisfied customers, a strong workplace culture, and high profits. Why Care About Employee Engagement? So what’s the big deal about employee engagement?

Employee Relations 349

Employee Relations FOH BOH Certification 349

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . Handling Operations . The COVID-19 pandemic has hit the restaurant industry hard.

Operations 52

Operations Management Management Front of House 52

Ken Burgin

FEBRUARY 13, 2024

Are there opportunities for further training, or to attend workshops and events? If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Hot Schedules

FEBRUARY 23, 2022

Employee Turnover is at an All-Time High: 5 Emerging Benefits Trends You Need to Know. The past year has seen employee turnover reach an all-time high , and you’ve likely experienced it at your own business. Employee turnover greatly hampers throughput and cuts into available revenues. b3lineicon|b3icon-24hours|? |24

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Restaurant365

OCTOBER 15, 2021

With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Here are a few helpful labor cost terms, along with how they are related to your total labor cost. Hourly Employees. Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Modern Restaurant Management

MARCH 31, 2022

Should the customer and employee experience not be altered to fit that lifestyle? Should the customer and employee experience not be altered to fit that lifestyle? Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts. How is QSR ownership changing? Every minute! Great question.

Employee Relations 186

Employee Relations Back of House Front of House Customer Experience 186

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. Table of Contents. What is a Rotating Shift?

Front of House 195

Front of House Employee Relations Back of House Take-out 195

7 Shifts

FEBRUARY 26, 2021

What are the benefits of self-operated delivery for restaurants? Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? It will still cost you to run your own delivery.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Modern Restaurant Management

JUNE 2, 2021

After all, it is here that operations are run on infamously razor thin margins, and the opportune emergence of technologies that provide a better experience for venues and guests mean for the first time in decades, restaurants have a real chance to boost their bottom line. So what exactly does this future look like?

Back of House 193

Back of House Customer Experience Front of House Customer Service 193

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

Restaurant365

APRIL 26, 2022

Restaurant staffing shortages across the industry are impacting operating hours, the customer experience, and your bottom line. Hiring restaurant employees and retaining them is no longer just an issue for the HR team. Why hiring restaurant employees is now a CFO concern. The high cost of employee turnover.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. The same goes for providing career advice and training. Table of Contents.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. The same goes for providing career advice and training. Table of Contents.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Restaurant365

JANUARY 7, 2020

The restaurant industry knows that high turnover and unengaged employees can be costly. Operationally, unhappy employees can prevent a culture of accountability, call in late, or become no-shows, leaving you with an understaffed operation. Overview of How Employee Mobile Apps Have Improved Restaurant Management.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Restaurant365

APRIL 19, 2022

How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. What is a good labor cost percentage?

Point of Sale 78

Point of Sale FOH Front of House Back of House 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. We celebrate this as it benefits us all when brands focus on sustainability. Carbon emissions labeling helps inform our impact on planetary health. Lavu CEO Saleem S.

2021 229

2021 Mobile Ordering Loyalty Program Kitchen Safety 229

Open for Business

FEBRUARY 29, 2024

Learn your city Some municipalities are much more organized than others when it comes to providing practical, accurate information and resources to help you better understand what’s required for you to open and operate your business. These requirements vary greatly between states, cities, restaurant types, and even counties and neighborhoods.

License 78

License Certification Kitchen Safety Food Safety 78

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. An estimated 3,000 people in the U.S. die each year due to foodborne illness.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

7 Shifts

JULY 8, 2023

And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer. We're just a number. And however it happened, it happened. 10 years later, he's in the COO seat.

Hiring 273

Hiring Back of House Take-out Training 273

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. Your team of employees can only do so much with what they’re given, so you might consider improving their modes of communication.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

The Restaurant Times

MARCH 6, 2023

Your net profit remains after operating costs like payroll, rent, utility costs, ingredient costs, and equipment leasing fees have been subtracted from your gross profit. This is because your net profit margin accounts for all restaurant-related costs, not just those related to food preparation and service. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Touch Bistro

AUGUST 11, 2021

hour, restaurant operators are starting to think about how they will adjust their businesses to a $15 restaurant minimum wage. hour for businesses with 4 or more employees. hour for businesses with 25 or fewer employees and $14.00 for businesses with 26 or more employees (several cities also have their own minimum wage laws).

2021 98

2021 Restaurant Law 2022 Seasonal Menu 98

The Restaurant Times

AUGUST 26, 2022

Whether you are the owner of a fine dining restaurant, quick-service restaurant, food truck, or coffee shop, you will need restaurant management apps to streamline your business operations and unlock potential revenue in 2022. It should be easy to use because a system requiring extensive training might lead to frustration for the employees.

2022 69

2022 Management Management Loyalty Program 69

360Training

JUNE 11, 2020

The most common type of cross-contamination related to foodservice is the transfer of harmful microorganisms, but those aren’t the only contaminants your operation needs to worry about. According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. during preparation or serving.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78