Modern Restaurant Management

JUNE 2, 2022

The term table stakes originates from poker and refers to the minimum requirement to be considered a player. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers.

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Clover - Restaurants

MAY 3, 2024

In this guide, learn about properly cleaning the restaurant and items such as silverware, as well as how to help prevent cross contamination and other risks in the back of house. An estimated 3,000 people in the U.S. die each year due to foodborne illness. When people see dirt or grease at a restaurant, 82% say they lose their appetite.

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Modern Restaurant Management

JULY 22, 2020

You will also need to invest in a few pieces of dedicated equipment like toasters and cutting boards. While some dedicated equipment is necessary, not everything has to be separate. Eager to tap into a growing market, more and more restaurants are adding gluten-free items to their menus.

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Open for Business

DECEMBER 18, 2023

Here, we’ve put together a complete guide on implementing an effective Angel Shots protocol, from staff training to legal considerations. Training all front-of-house staff, security, and even kitchen teams on the meaning of special drink orders is crucial. What is an Angel Shot drink?

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360Training

JUNE 11, 2020

They’re referred to as Potentially Hazardous Foods (or PHFs). According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. during processing and manufacturing. By Contaminant.

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The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1. Recruiting And Onboarding.

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The Restaurant Times

MARCH 27, 2022

A restaurant manager must promote successful business tactics and oversee all back of house and front of house operations. The UK restaurant and foodservice industry have witnessed a period of gradual growth to reach a high of GBP 42 billion before the outbreak of the COVID-19. What Does A Restaurant Manager Do?

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Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

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KaTom

MAY 4, 2020

You can use the information below as an easy reference of some ideas you can incorporate into your own plan to reopen a restaurant after a coronavirus shutdown. Front of House. Back of House. How to Reopen a Restaurant After a Coronavirus Shutdown. That document includes an entire section of restaurant guidelines.

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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.

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Goliath Consulting

FEBRUARY 9, 2020

Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu. That said, incorporating delivery to an existing restaurant isn’t something that happens overnight. Technology.

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Touch Bistro

JULY 18, 2021

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. Download Now.

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Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

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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.

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Ken Burgin

MAY 17, 2022

Refer to communication skills right from the beginning. Better training for floor staff. Train supervisors and head chefs in short, fast discipline. Improve the information flow. How is a successful shift or week measured? Number of customers, per-head spend, amount of tips, number of complaints or positive comments?

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BNG Point of Sale

JULY 16, 2021

It is one of the most vital key performance indicators (KPIs) for any type of establishment with food – which makes sense because without this crucial information there would not be enough revenue coming in from customers each day (or week). These important business models are what profitable restaurants don’t take lightly.

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Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. You won’t need to reference external sources if your own standards go above and beyond the requirements. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards. across your franchises.

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360Training

JUNE 25, 2020

For shorthand, all of these are referred to as “TCS foods.” 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. And online rating sites have given “word of mouth” a new level of permanence.

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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. Restaurant jobs include many more than the obvious few that spring to mind. The restaurant industry is rich in career opportunities for all kinds of folks with different interests. They clean and refill squeeze bottles.

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Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. .” Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

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Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

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Open for Business

DECEMBER 12, 2023

You don’t have to retain a lawyer up front, but you at least need to have a consultation with an attorney to understand your options in terms of incorporation, as well as the laundry list of other things that you’ll need to consider. “You Most restaurants need funding, especially during the initial stages when they’re setting up.

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The Restaurant Times

APRIL 13, 2022

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. It can help you establish a more systematic approach to the activities carried out in your restaurant daily. What is a Restaurant Operations Manual?

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EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

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Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

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The Restaurant Times

MAY 19, 2021

Restaurant operation manuals are the spine of restaurant businesses. They include a set of important documents, guidelines, and other information that restaurant managers and staff should be aware of. The operation manual for restaurant also provides guidelines to new restaurant employees and interns. when writing the manual.

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Modern Restaurant Management

DECEMBER 27, 2019

This edition of MRM News Bites features NCR, Bloom Intelligence, The American Food Association, The Dinex Group, Performance Food Group Company, Appetize and Restaurant365, Snackpass, PAR Technology, Net Element, Sensory, GRIF, Picnic and El Pollo Loco. NCR Acquires Zynstra. NCR Corporation acquired U.K.-based

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EATER

MARCH 13, 2024

Andrea D’Aquino New books from Von Diaz, Edward Lee, Benjamina Ebuehi, and more will add sparkle to your cooking repertoire How do you pick the best of anything, when the question of what qualifies as best is inescapably subjective? And it’s hard to think of anything better than that. Hot Sheet is a guide to using your oven better.

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EATER

AUGUST 21, 2020

Peter Meehan’s transgressive vision helped redefine food media with the groundbreaking Lucky Peach , and later transformed the LA Times ’s food coverage. 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.

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