Modern Restaurant Management

DECEMBER 16, 2021

Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Rely on Technology to Increase Operational Efficiency.

2022 189

2022 Hospitality Loyalty Program Point of Sale 189

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Proven experience in a management or supervisory role.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. 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 BOH 78

7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. If the past few years have taught us anything, it's that restaurant technology is no longer a nice-to-have. It's a necessity for building a modern and future-proof restaurant. Third-party delivery.

Technology 370

Technology Front of House Social Media Back of House 370

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. Of, course the food must be tasty and appealing at some level and above all else – consistent. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 378

2022 Food Truck Merchandise Point of Sale 378

Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. Looking ahead, we’re focused on strategic, measured expansion and growing profitability.

2024 132

2024 Loyalty Program Customer Experience Customer Service 132

7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. The operator of Chengdu Taste and Mian, with 13 locations, told the New York Times that they may have to close multiple restaurants due to the lack of staff. Writing a good job description.

Hiring 370

Hiring Front of House Back of House Food Safety 370

7 Shifts

JUNE 3, 2020

Ani Ramen is a boutique ramen house with five locations in New Jersey. Due to the pandemic, Ani Ramen knew they could no longer operate their restaurants as they once did—some serious changes were going to happen if they wanted to support and serve their community during and after the pandemic. We serve people. We take care of people.

Front of House 243

Front of House Online Ordering Kitchen Safety Food Safety 243

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Learn More Toast Toast empowers restaurants of all sizes to build great teams, increase revenue, improve operations, and delight guests.

Front of House 78

Front of House Back of House Online Ordering Certification 78

EATER

JULY 2, 2021

As food industry professionals collectively push for structural overhaul in the service industry at large — raising the minimum wage , for example, or experimenting with new ownership models like co-ops — we can also use this recovery period to renegotiate and reimagine the relationships between restaurant workers, owners, and consumers.

Hospitality 96

Hospitality Food Safety Front of House Guest Recovery 96

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Learn More Toast Toast empowers restaurants of all sizes to build great teams, increase revenue, improve operations, and delight guests.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. The old maxim to “under promise and over deliver” is relevant to the hospitality industry. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management.

Front of House 218

Front of House Kitchen Safety Customer Service Point of Sale 218

Ken Burgin

FEBRUARY 13, 2024

Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy? What are the safety and hygiene standards in the kitchen? And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up!

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Modern Restaurant Management

OCTOBER 20, 2020

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. Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service.

Front of House 203

Front of House Kitchen Safety Food Back of House 203

Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Food handlers must wear gloves, hats and masks. They are for your own safety too.

FOH 215

FOH Kitchen Safety BOH Food Safety 215

Modern Restaurant Management

MARCH 10, 2022

The impacts of COVID have been heavily felt by those in the restaurant and hospitality sector. While most industry sectors were affected in one way or another by the pandemic, manufacturing, retail, restaurants and hospitality sectors were most dramatically impacted. How Insurance Policies React.

Insurance 175

Insurance Food Safety Employee Relations Front of House 175

Modern Restaurant Management

MARCH 13, 2020

What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup.

Front of House 199

Front of House Back of House Restaurant Law Food Safety 199

Cheetah

MAY 11, 2021

To help restaurant operators make the most of this exciting event, here are 3 things you can do to get your business ready for reopening. To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ).

Back of House 148

Back of House Front of House Food Supply Coaching 148

Modern Restaurant Management

MAY 7, 2020

COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. In a recent Coronavirus-related study , 89 percent of respondents said they felt safer eating food from a grocery store or at home, versus in a restaurant. and abroad. Shifting Delivery and Dine-In Experiences.

Food Safety 192

Food Safety Mobile Ordering Front of House Seating 192

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. For the second part, click here. An issue that may arise from this in 2024 is data privacy.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. The younger generations don’t just want great food, they expect memorable experiences. We celebrate this as it benefits us all when brands focus on sustainability. Lavu CEO Saleem S.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

The Restaurant Group

JANUARY 26, 2023

Commercial Kitchen Components A commercial kitchen design needs five components: Service area Cooking station Food preparation area Washing or cleaning station Storage area These sub-areas ensure smooth and successful kitchen operations. Involve your chef or food service department in this process.

Design 78

Design Kitchen Safety Food Safety Front of House 78

Modern Restaurant Management

MAY 13, 2021

Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants. Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign. That’s exactly where the non-profit Dining Safety Alliance comes in.

Front of House 147

Front of House Food Safety Certification Social Media 147

Goliath Consulting

JUNE 30, 2020

The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2). Here are some upcoming tech trends below: Social Distancing Tech.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. This means that there were 600,000 more job openings than hires in the food services and drinking places industry in July 2023.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Clover - Restaurants

MAY 3, 2024

According to the Centers for Disease Control and Prevention (CDC), there are an estimated 48 million people who get sick from foodborne illness each year, with 128,000 requiring hospitalization. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

DECEMBER 22, 2021

In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails. Having been in the hospitality design industry for over a decade I have seen many popular interior design trends come and go. Eliminate Distractions. Use Design to Excite the Senses.

Design 212

Design 2022 Front of House Sports 212

Focus POS

AUGUST 7, 2020

Even before the pandemic, ghost kitchens had been all the buzz in the hospitality industry. . A ghost kitchen is a kitchen that operates in a space without a dining area. These locations offer more safety, but they come with a major price tag. Because it operates via delivery, it can be located almost anywhere.

2020 167

2020 Front of House Kitchen Safety Back of House 167

Open for Business

MARCH 7, 2023

Many times these operational differences are picked up quickly by a newcomer. Restaurant training is one of the most important things an owner can put into place. Well-trained teams mean shifts run smoothly and guests are happy with service. And they stay in the job longer. And they stay in the job longer.

Training 78

Training 2023 Front of House Back of House 78

Ken Burgin

AUGUST 6, 2022

Crisis and drama seem to be part of daily life in hospitality – something most of us learn to put up with and live through. Thinking ahead, backup, clear policies and documentation are the key to good management and efficient operations. We often have it for breakfast! Effective crisis planning and management is a must.

Kitchen Safety 88

Kitchen Safety Cash Management Equipment Front of House 88

Cheetah

NOVEMBER 3, 2020

Before the COVID-19 outbreak , the food industry was one of the fastest growing in the US, with many food preparation and serving jobs available to both US citizens and immigrants. Excluding the back-of-house workers is one of the problems with tipping. Tipping at restaurants has always been a contreversial issue. Tipping Laws.

Front of House 78

Front of House Back of House Restaurant Law Food Safety 78

7 Shifts

JULY 27, 2023

Meaning, we're willing to try new dishes and new ideas in the food. I mean, Natalie Sternberg is our director of hospitality. Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants.

Communication 195

Communication Front of House Education Back of House 195

The Restaurant Times

OCTOBER 29, 2020

With a career in F&B, hospitality & retail spanning more than 25 years, Raymond Santamaria founded Santamaria London, a strategic growth consulting firm in January this year. Raymond believes restaurants can still survive the crisis by utilizing smart strategies to reduce operating costs and focusing on generating revenue. .

Operations 40

Operations Kitchen Safety Guest Recovery Food Safety 40

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. Others were tasked with figuring out how the interns could take the skills they had learned in the restaurant and use them to make meals for food-insecure students, since schools had shut down.

Training 112

Training Café Kitchen Safety Back of House 112

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 113

Front of House Back of House Guest Recovery Loyalty Program 113