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ESOPs and Sustainable Restaurant Culture

Modern Restaurant Management

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. One hourly FOH employee, one hourly BOH employee, and one salaried manager. Mostly that we cannot do too much outreach to employees to help them truly understand the structure, vesting and payout of their shares.

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Can AI Address Labor and Food Safety Challenges?

Modern Restaurant Management

Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment. What do you envision restaurants of the future will look like, both in BOH and FOH, in regard to robotics?

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MRM at Five: What Issues Have Impacted Restaurants?

Modern Restaurant Management

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. The focus is to cut down the impact we have on the environment.

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Cleanliness in the Restaurant: Reality and Perception

Modern Restaurant Management

For instance, something more sustainable but reminiscent of the white, butcher paper on wood tables that was popular in the late 1990’s and early 2000’s. Nori Noodles' FOH cleaning checklist. Additionally, we expect aesthetic trends to scream cleanliness—a cleanliness with warmth rather than sterility.

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7 Reasons Why Restaurants Should Start Using QR Codes

The Rail

Sustainability By going digital with your menu and receipt systems, you can significantly reduce the paper waste and energy consumption required to produce printed menus. Reduce Pressure on Front-of-House Staff Front of House (FOH) staff can feel overwhelmed during busy services, no matter how skilled they are.

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How The Snug Took Control of Labor and Evolved Their Restaurant

7 Shifts

Here’s how they evolved their operations to sustain their business during the pandemic. However, self-operated delivery was not sustainable for their business concept and staff. “I Evolving restaurant operations during COVID-19 At the start of the COVID-19 pandemic, like many restaurants, The Snug closed its doors to diners.

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Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct. The ways in which you schedule staff will depend on what sources of revenue you’ll be focusing on—delivery & takeout mean more BOH staff, but on-site dining will mean balancing it out with FOH staff and managers.

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