Modern Restaurant Management

DECEMBER 30, 2022

Automating the Front of House. Front-of-house staff can be hard to recruit, are less tenured, and have high turnover. Ongoing staffing challenges have led restaurants to embrace technology solutions, especially for front of house roles. Redefining the Role of the Manager.

Technology 208

Technology Front of House 2023 Cash Management 208

Modern Restaurant Management

MARCH 24, 2023

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. Meeting the needs of gluten-free consumers also extends beyond the front of the house.

Training 179

Training Front of House Kitchen Safety Allergens 179

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

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 388

Menu Seasonal Menu Front of House Café 388

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 189

Bar Front of House Back of House Customer Service 189

360Training

JULY 9, 2020

According to market research conducted in 2017 , 11% of customers used a gluten-free “eating approach” in the previous year. That’s one percent more than vegetarian and over twice the vegan market. It’s a huge niche that more and more restaurants are waking up to. Here are five solid guidelines to secure your success.

Serving 78

Serving Front of House Consumer Goods Food Safety 78

Culinary Cues

OCTOBER 20, 2021

This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned. Make sure the mop head is clean and changed frequently.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Marketman

SEPTEMBER 1, 2019

While the food you serve will either have diners waiting in line or leave your tables as barren as the Sahara, there’s more to it. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too. There’s a laundry list of items you’ll need for efficient back of house operations.

Equipment 66

Equipment Front of House Back of House Food 66

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Who makes the magic happen?

Food 189

Food Food Safety Front of House Fast Casual 189

Cheetah

DECEMBER 20, 2021

Some utilize commissary kitchens serving numerous restaurants, while others bring mobile trailers or container kitchens to parking lots. 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.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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

AUGUST 25, 2023

With all the decisions that restaurants must make, recognizing that music can significantly impact the bottom line means managers should choose content and equipment wisely. The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management.

Design 166

Design Front of House Back of House Customer Experience 166

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. With our partnerships, we’ve had the opportunity to create, pilot, and implement more automated solutions that are ideal to serve the needs of our partners. Across the U.S.,

2023 188

2023 Front of House Back of House 2022 188

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. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Lavu

FEBRUARY 14, 2024

A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ensuring that business owners can focus on what they do best—serving their patrons. What are your profit margins? Having this knowledge at your fingertips is critical.

POS 164

POS Bar Point of Sale Front of House 164

Modern Restaurant Management

SEPTEMBER 22, 2022

The challenge is all this new technology needs support to keep everything working seamlessly across the front and back of the house, the internet, and for behind-the-scenes management. A mobile ordering system serves more people faster and keeps them happy, not hangry. Internet of Things (IoT) technology.

Technology 180

Technology Dietary Restrictions Mobile Ordering Point of Sale 180

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

Front of House 230

Front of House Loyalty Program Back of House Training 230

Society Insurance

NOVEMBER 15, 2022

To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff, and management. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Updating food labels.

Front of House 97

Front of House Food Safety Cash Management Back of House 97

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

Culinary Cues

MAY 21, 2023

Equipment in the kitchen like combi-ovens, sous vide circulators, and cook/chill for large scale operations have made us more efficient and consistent. In all cases, we remain in control of the technology that serves as an effective tool. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 335

Technology Social Media Back of House Front of House 335

Modern Restaurant Management

APRIL 6, 2021

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. We discovered we could reduce high, up-front capital investments without compromise to our brand integrity, food quality, or the customer experience. However, I think this will evolve.

Fast Casual 173

Fast Casual Casual Front of House Franchise 173

Modern Restaurant Management

MARCH 30, 2021

This will enable operators to establish non-traditional gratuity pools that can now be used to create higher wages for back-house staff such as line cooks, dishwashers and janitorial without increasing their operational labor spend. .” per hour when you can schedule one dishwasher, and require front-house employees (on the tipped $2.13

Tip Distribution 208

Tip Distribution Front of House Technology Back of House 208

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 223

Technology Front of House Back of House Dietary Restrictions 223

The Restaurant Group

JANUARY 26, 2023

Know Your Menu Decide on a menu or the cuisine that your restaurant will serve. This decision will help you assess your commercial kitchen’s needs and help you create a layout with the right equipment. They can give you a better idea of the kitchen equipment and configuration that works best for your menu.

Design 78

Design Kitchen Safety Food Safety Front of House 78

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. If your restaurant is a number one hit in your area, it may serve you well to open up the exact same concept elsewhere. Table of Contents.

Management 370

Management Management Document Hiring 370

Marketman

SEPTEMBER 1, 2019

While the food you serve will either have diners waiting in line or leave your tables as barren as the Sahara, there’s more to it. And it’s not just the front of house tables, chairs, decor, etc., your back of house needs attention too. There’s a laundry list of items you’ll need for efficient back of house operations.

Equipment 40

Equipment Front of House Back of House Food 40

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Social Hospitality

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros. MGM Resorts is helping deliver and store 250,000 rapid COVID-19 test kits and has donated essential personal, protective equipment (PPE) items such as gloves and masks for healthcare workers in the state of Nevada. Hotel Trundle Shares Stories of Happiness. Thank you @FourSeasons.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

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.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Sling

MAY 13, 2023

Table of contents Management restaurant positions Back-of-house restaurant positions Front-of-house restaurant positions Management restaurant positions 1) Owner The owner is at the top of the restaurant positions hierarchy.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

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

EATER

APRIL 10, 2024

Kitchens in Wonder’s food halls can be as small as 750 square feet, and each location can serve food from up to 30 — 30! Three months after creating his menu, Johnson returned to the kitchen and Wonder’s chefs served him their version of his food. “I Locked in the kitchen” is hyperbole, but the micrograms aren’t. restaurant concepts.

Delivery 133

Delivery Cash Management Point of Sale Back of House 133

Modern Restaurant Management

JANUARY 10, 2022

COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Here are six things you can expect to see in back-of-house tech in 2022. However, BOH technology has long been at the bottom of the list for many operators.

Back of House 208

Back of House 2022 BOH Front of House 208

Modern Restaurant Management

JUNE 2, 2020

Restaurateurs have a bit of a leg up here compared to other businesses, but it’s key that this goes beyond the kitchen and to your front-of-house staff as well. Equipping Your Business. It is important to note that not all equipment is created equal. Educating Yourself.

Equipment 170

Equipment Front of House Seating Restaurant Law 170