Modern Restaurant Management

SEPTEMBER 2, 2020

Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Have pest control options in place and have the area serviced often.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 397

Management Management Email Marketing Point of Sale 397

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. 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.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. If the FOH and BOH are working hand in hand, why should their communications be limited? Know when an order is ready, so food doesn’t sit idle (and get cold).

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

MARCH 13, 2023

It can also help reduce labor costs and increase the speed of food preparation. It is where food is prepared and stored, and it frequently has additional staff spaces like a break room and a changing area. Window: Windows are where the food disappears to go to the front of the house once it is plated.

Back of House 52

Back of House BOH Front of House FOH 52

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. In the fast-paced world of the food service industry, having this kind of quick, daily check can be a game-changer. Food Cost Percentage This metric measures that proportion of your food cost with your overall sales.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 3, 2023

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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. What’s in it for you? What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste.

Menu 52

Menu Point of Sale Pricing Take-out 52

EATER

MAY 20, 2020

When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 300

Kitchen Safety Food Safety Food Supply Healthcare 300

EATER

MAY 14, 2020

The most comprehensive guide yet comes from the James Beard Foundation and the Food and Society Program at the Aspen Institute, a response to the persistent desire for a single, streamlined playbook. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Healthcare 246

The Restaurant Times

AUGUST 25, 2020

According to a report by the Economic Times , The Federation of Hotel & Restaurant Associations of India (FHRAI), in collaboration with the Food Safety and Standards Authority of India (FSSAI) has initiated a training program on COVID-19 awareness for hospitality professionals across India. Avoid unnecessary contact with the food.

Training 97

Training Kitchen Safety FOH Front of House 97