7 Shifts

AUGUST 7, 2020

What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) Why it’s important to ask: Oftentimes, front-of-house roles are seen as temporary jobs for workers rather than long term career options.

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

AUGUST 4, 2022

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. On our first day, we had a line out the door of guests and ran out of oysters to sell.

Back of House 474

Back of House Front of House Communication FOH 474

TastyIgniter

MAY 12, 2024

This blog post provides valuable insights on how to improve restaurant excellence by focusing on both front-of-house (FOH) and back-of-house (BOH) operations.

Front of House 96

Front of House Back of House FOH BOH 96

7 Shifts

SEPTEMBER 26, 2022

Food Service, Kitchen, & Hospitality Tech. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. 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. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

EATER

JUNE 26, 2020

Many small, independent spots don’t yet have enough work to bring back their employees, particularly those in front-of-house positions. And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic.

Front of House 325

Front of House Back of House Guest Recovery Loyalty Program 325

7 Shifts

NOVEMBER 12, 2020

Culture training Employee turnover costs the hospitality industry more than $5,800 per employee. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team.

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

FEBRUARY 7, 2024

It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

ChowNow

SEPTEMBER 6, 2024

For example, a server who knows they have opportunities for promotion to FOH manager is more likely to remain motivated and loyal. Hiring the right team is one of the most critical decisions you’ll make as a restaurant owner. Why It’s Important to Hire the Right Staff for Your Restaurant 1.

Hiring 195

Hiring FOH Recruiting Fine Dining 195

Food Business

DECEMBER 17, 2019

I think there are two basic types: occasional workshops to improve hospitality, and an ongoing educational series of workshops that are staff led. HOSPITALITY FOCUSED WORKSHOPS Whether you create a workshop, or bring in someone, the goal is the same: to improve the guest experience. That’s why there is value in workshops.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

OCTOBER 2, 2019

This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. Let’s lay the groundwork by exploring what it means to transition to management.

Management 285

Management Management Communication Back of House 285

7 Shifts

NOVEMBER 29, 2022

We invited four restaurateurs from diverse backgrounds to talk about their philosophies on tipping: Ksenia Adams - Tech Lead, Human Capital Systems @ Union Square Hospitality Group in NYC. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Ji Hye Kim - Chef/Owner @ Miss Kim in Ann Arbor, MI. Table of Contents.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: www.food-management.com. Source: Future Food. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration.

Hospitality 78

Hospitality Food Safety Front of House Food 78

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. Use your servers and other front-of-house employees to facilitate your takeout service. You can also bypass third-party delivery commissions and fees, keeping the delivery fees in house.

Delivery 107

Delivery Front of House FOH Mobile Ordering 107

The Restaurant Times

AUGUST 25, 2020

From the kitchen to front-of-house operations, restaurant operators need to follow the government’s COVID-19 response guidelines and institute safety practices to ensure a safe and hygienic dining environment for their customers. . Social distancing and hygiene standards now define the new normal in the F&B space.

Training 97

Training Kitchen Safety FOH Front of House 97

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. The labor shortage has brought with it a sense of reckoning. It takes a lot of guts to fight for change.

BOH 148

BOH Back of House Front of House Employee Relations 148

Black Box Intelligence

SEPTEMBER 21, 2021

These are fast-changing times for all types of restaurants. Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits. That’s who we serve at Black Box Intelligence. We compile comprehensive data on industry trends across all restaurant categories. Limited-service restaurants.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

QSR Automations

AUGUST 8, 2024

In the hospitality sector service is paramount, therefore, maximizing efficiency and enhancing the guest experience is a key part of business. Notifying Hosts about Priority Guests In the hospitality industry, recognizing and prioritizing high-value guests is crucial. Ready to step into the future of smarter seating?

Seating 52

Seating Front of House Back of House Social Media 52

Modern Restaurant Management

MARCH 11, 2025

"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.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

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

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.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. To help you out, we’ve put together this comprehensive guide on restaurant metrics. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

JUNE 25, 2024

In fact, the storyline of season one was "dead accurate" to experience of starting in restaurant hospitality, said Gabe Topping, Account Executive at inKind. "As an owner, you are responsible for your livelihood, the livelihood of others, and it is a crash course in leadership in an area that we are still learning as well."

Front of House 447

Front of House Back of House Employee Relations FOH 447

7 Shifts

NOVEMBER 3, 2022

Look for groups like The Multicultural Food & Hospitality Alliance that run webinars and seminars. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit. Remember me?I

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

Front of House 195

Front of House FOH Customer Service Back of House 195

Modern Restaurant Management

APRIL 29, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

EATER

MAY 20, 2020

The groups behind Safety First plan to release more front of house guidance soon. In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. There are also plans for versions in Spanish and Mandarin. Update: May 20, 2020, 11:07 a.m.:

Kitchen Safety 306

Kitchen Safety Food Safety Food Supply Customer Service 306

EATER

MAY 14, 2020

The groups behind Safety First plan to release more front of house guidance soon. In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Customer Service 246