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You take your seat at a table embedded with a touchscreen menu. A Cautionary Tale for Those Left Behind As the millennials I spoke to struggled to imagine a world where robots take over all jobs, I couldn't help but feel a pang of empathy. Housing, food, clothing—all created by machines, all available in abundance.
Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.) For generations excellent meant complicated, intense, all-consuming, and sacrifice.
Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best. Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491.
Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting.
However, to unlock AI’s potential, leaders will likely need to balance innovation and operational discipline, strengthen governance, and address capability gaps to help optimize operations, boost margins and future-proof their business — in both the front and back of house.”
Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. One constant has always stood out: this industry never stays still. Take digital kitchen management platforms, for example. Real-time insights?
– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.
Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. A University of Nevada, Las Vegas study found that employee turnover, particularly in front-of-house roles, has a direct and lasting impact on customer service quality.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. Understanding How AI Works in Restaurants Lets get one thing out of the way: AI for restaurants doesnt mean robots taking over your kitchen or replacing your staff with machines.
Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. If you miss a day, it will take another week before it gets emptied.
We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. Take a busy corner café, for instance. The result? Technology is quickly becoming a lifeline for survival.
While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. Technology continues to transform restaurant operations.
Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.
A KDS updates instantly, reducing lag time between order and action – no more misfires, and a more error-tolerant system for already overstretched Front of House teams. Season four of "The Bear" promises to bring new challenges, new faces, and new fires to put out. The Future of Kitchens—Will Carmy Keep Up?
A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. Keith Lee: I live a very simple life. But its a blessing.
With a modern cloud-based POS, restaurants can streamline order taking, reduce human error, and improve the overall speed of service. Many systems now offer mobile ordering capabilities, allowing servers to take orders tableside or giving guests the ability to order and pay directly from their phones. Consider your budget.
Regular staff training ensures your employees are equipped to handle a fast-paced restaurant environment and the challenges that come with it, deliver exceptional service, and adapt to evolving industry trends to stay competitive. Food preparation : How to take raw ingredients and turn them into food that is safe to eat and ready to consume.
With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. At the same time, U.S. chain sales grew just 3.1
For smoother adoption, choose a reliable POS system with integration compatibility, roll out in phases, and train your staff effectively. Making Daily Tasks Easier POS integrations take over repetitive tasks like tracking inventory and processing orders, cutting down on mistakes and letting staff focus on customers.
Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.
A well-equipped POS system helps reduce human error, improve kitchen workflows, and build guest trust. These warnings also appear on the kitchen display system (KDS), keeping both front-of-house and kitchen teams informed. Some platforms, take it further by maintaining customer profiles.
– Misty Chalk, vice president, Americas at BrightSign AI Continues to Revolutionize Restaurant Operations and Guest Services: The restaurant sector is poised for a seismic shift as AI integration takes center stage. . The restaurant sector is poised for a seismic shift as AI integration takes center stage.
Restaurant P&L basics Sales Cost of Goods Sold (COGS) Labor costs Overhead costs Profit and profit margins Using your P&L statement Restaurant P&L basics A restaurant profit and loss statement is a spreadsheet that shows how all your money is coming in (sales) and where it's going out (costs). Prime costs.
But for RaShawn Moore, the aroma of deep fried batter and maple syrup was a sign he was out of his comfort zone. On a whim, Moore had reached out to a friend, Chef Judy , about starting a restaurant—what would become Uptown’s Chicken & Waffles. ” It’s not just the front-of-house reaping the benefits.
These systems stand out for their ability to streamline daily tasks, offer real-time insights, and support automation. These systems stand out for their ability to streamline daily tasks, offer real-time insights, and support automation. Additionally, payment processing time drops by 20%.
From the front-of-house to the kitchen, modern POS solutions reduce manual errors, improve staff productivity, and enhance the customer experience. According to research, 90% of consumers have received incorrect orders , with over half requesting refunds and 40% deciding to take their business elsewhere. Want to know more?
You don't need a scientific study to know that a complimentary bread basket or coffee on the house becomes something greater than the sum of its parts. Loyalty programs offer a rare win-win for restaurant operators and guests alike. " So if restaurant loyalty programs are so great, why doesn't every restaurant offer them?
What steps do you take to handle special seating requests, such as accessibility needs? As the first and last point of contact for guests, a hostess sets the tone for every diner’s experience. Hostess interview questions to ask What do you enjoy most about working in the restaurant industry?
Special events have become a big reason for going out, making unique dining experiences more important than ever. Special events have become a big reason for going out, making unique dining experiences more important than ever. Tables and chairs take a backseat to efficient space. These core elements never go out of style.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
Are your customers always asking to take home some extras of your salsa, BBQ sauce, or house salad dressing? Not a good idea unless you want to take the chance of selling a product that is not food safe and being sued! Do you just make “extra batches” and bottle it in your restaurant kitchen and slap a label on it?
Restaurant profit margin calculator How to lower restaurant costs How to increase restaurant sales Gross and net profit margins for restaurants In restaurants, profit margin is the percentage of revenue left over after expenses and costs are taken out. Then take our restaurant profit margin calculator for a spin. We all know it.
On that Wednesday, Dulan and Prince drove down Altadenas Woodbury Avenue, past downed power lines, and into the eerie darkness, where houses still smoldered and ash permeated the air. Like so much that week, things quickly and repeatedly changed. During COVID, I watched LA suffer.
In fact, the number of consumers who dine out weekly or more often was actually up slightly from 39 percent to 42 percent, according to TouchBistro's 2025 American Diner Trends Report , surveying 1,500 diners across the country. In contrast, 64 percent of those households making $200k or more said they dined out at least once a week.
Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.
illycafé CEO Cristina Socchia recently told Bloomberg that prices will continue to fall before levelling out between US $2 to $2.50/lb illycafé CEO Cristina Socchia recently told Bloomberg that prices will continue to fall before levelling out between US $2 to $2.50/lb lb over the next 15 months. lb over the next 15 months.
Meanwhile, Climatempo forecasted a cold front through some of Brazil’s coffee-growing regions, potentially bringing crop-damaging frost. If the 50% tariffs are implemented, global coffee trade will take a huge hit. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week.
Restaurants will continue to invest in comprehensive Back-of-House Technologies Following the pandemic, restaurants focused heavily on Front-of-House technology to streamline and digitize the diner experience. I think 2025 will be the year restaurants focus on turning insight to action through integrations.
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? An interesting tidbit about those dark days of 2020-21: restaurants, bars, food trucks and other establishments that were able to remain efficient with their back of house (BOH) services were most likely to survive and even thrive.
According to a 2017 Restaurant Owners survey, fitting out a 1,000-square-foot bar and commercial kitchen, including equipment like burners and espresso machines, carries an average cost of about $75,000, or $80 per square foot, which can vary by market. Here are refresh and remodel solutions that can save time and money.
Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. Growth for most, after all, isn’t walking through the front door, it’s coming in online. Plenty of services exist to take care of the tricky parts.
Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.
To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.
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