7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. On the flip side, meticulousness in areas like food quality, service standards, and cleanliness can set a restaurant apart in a competitive market.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

Modern Restaurant Management

AUGUST 5, 2021

It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Ongoing public health and safety concerns push down demand for the indoor restaurant experience. Food Trucks Factor in the New Normal.

Food Truck 212

Food Truck Retail Mobile Ordering Food Safety 212

The Restaurant Group

SEPTEMBER 23, 2023

Establishing detailed restaurant operations manuals is a critical step to opening a food business. Food Safety According to a report by the Centers for Disease Control and Prevention, many food-borne illnesses originate from restaurants. The restaurant may also be sued if a customer falls ill because of food poisoning.

Operations 78

Operations Kitchen Safety Food Safety Customer Service 78

7 Shifts

NOVEMBER 12, 2020

Reviewing health and safety protocol. Make sure to include: Role expectations Customer service standards Your restaurant's dress code Best practices and tips for getting things done Safety guidelines (including COVID-19 protocol) Consider adding visuals like flow charts to the manual or creating a video manual to facilitate learning.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

APRIL 18, 2022

Often with more available seating comes an influx of guests. They should be organized and create schedules in advance to prevent staffing shortages on busy nights, and they also need to thoroughly train new staff members and make sure every employee is up to speed on seating charts. Investing in Safe Electrical Equipment.

Outdoor 163

Outdoor Seating Restaurant Law Customer Experience 163

Modern Restaurant Management

AUGUST 14, 2020

Reopening restaurant dining rooms still puts customers and employees at risk, so safety is the first concern, driving a shift in business operations. Reopening restaurant dining rooms still puts customers and employees at risk, so safety is the first concern, driving a shift in business operations. In most states across the U.S.,

Food Safety 209

Food Safety Customer Service Dine-in Innovation 209

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. On the flip side, meticulousness in areas like food quality, service standards, and cleanliness can set a restaurant apart in a competitive market.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

JUNE 8, 2020

” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Food safety sanitation procedures are more important than ever to combat the novel coronavirus. Implement COVID-19 Safety Protocols.

Food Safety 188

Food Safety Social Media Website Management Food Supply 188

Open for Business

FEBRUARY 29, 2024

She warns that even though a lot of standards are consistent across the country, there are some things that are drastically different, like outdoor seating regulations. The Department of Health really drives so much of the construction for your kitchen, back of house, and outdoor seating areas,” says Jennifer.

License 78

License Certification Kitchen Safety Food Safety 78

Apicbase

MARCH 28, 2024

These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. Cost control.

Back of House 52

Back of House FOH BOH Front of House 52

7 Shifts

MARCH 10, 2021

They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead. A successful business plan covers everything from the food you’ll serve to how your restaurant will look and how you want your customers to feel. Successful restaurant owners have many traits in common.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

JUNE 16, 2023

Shawn started in garde manger where he learned about cheese, fruits he had only heard of the presentation of food for the eye, and how to let ingredients speak for themselves. At the same time, his after-hours studies helped him to understand food safety and sanitation, the “why” behind cooking methods, and the history of the profession.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

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. Restaurant owners want their patrons to enjoy the food, cocktails, and service the space provides. Tie in the aesthetic of the restaurant with the food and drinks you are serving.

Design 208

Design 2022 Front of House Sports 208

Modern Restaurant Management

MAY 7, 2020

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. However, restaurants will also need to address the same health and safety concerns for guests in their dining room as they have for delivery and pick-up. Going Contactless.

Food Safety 160

Food Safety Mobile Ordering Front of House Seating 160

Modern Restaurant Management

DECEMBER 28, 2020

The younger generations don’t just want great food, they expect memorable experiences. Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Also, innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive.

2021 229

2021 Mobile Ordering Loyalty Program Kitchen Safety 229

Modern Restaurant Management

JUNE 30, 2023

Customers drive up to the designated lane, scan their order code and are rewarded by getting their food quicker. Improvements here increase order accuracy and cut down on added food costs for remaking a stolen or misplaced order as well. Own Your Changes In March 2023, restaurants’ food prices were 8.8 percent this year.

Operations 168

Operations Mobile Ordering Customer Experience Online Ordering 168

Modern Restaurant Management

JUNE 29, 2020

Food handlers must wear gloves, hats and masks. They are for your own safety too. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. only bussers clear tables; only servers wipe down tables between seatings), and enhanced sanitation schedules. Do remain positive.

FOH 212

FOH Kitchen Safety BOH Food Safety 212

Modern Restaurant Management

FEBRUARY 16, 2022

While there’s no crystal clear direction for the industry in 2022, there are restaurant design trends that could help shape the food and beverage scene for the better. How quickly can third-party delivery groups get in and out of the food and beverage space? Takeout is Taking Over.

Design 216

Design Fine Dining Online Ordering Dine-in 216

Modern Restaurant Management

JULY 13, 2020

This has created an increased demand for food running and delivery jobs that didn’t exist before. Consumers Expect Their Health and Safety to be Your First Priority. Health and safety has always been a huge priority for restaurants, but COVID-19 has redefined “sanitary practices” across the country.

Consumer Goods 210

Consumer Goods Food Safety Customer Service Hiring 210

Society Insurance

NOVEMBER 15, 2022

Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Updating food labels. Some of the main benefits of a thorough and consistent closing checklist include: Enhanced Restaurant Safety. Finally, don’t forget about the safety of your employees. Properly securing all cash in a drop safe.

Front of House 97

Front of House Food Safety Cash Management Back of House 97

Culinary Cues

DECEMBER 26, 2020

It is difficult to argue with safety precautions designed to keep people well and thwart the spread of the virus. We (the industry of food) created employee attraction throughout the 80’s and 90’s by elevating the status of talented chefs to become the centerpiece of the food experience.

Fine Dining 475

Fine Dining 2008 Kitchen Safety Customer Experience 475

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. This efficiency level reduces waste, saves time, and ensures a high standard of food quality.

Operations 171

Operations Front of House Customer Service Kitchen Safety 171

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. Many workers are not returning due to personal safety concerns, and many have left the industry altogether. Do you need a host to seat guests or someone to hello pack up delivery orders?

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

MARCH 13, 2020

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. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

Front of House 171

Front of House Back of House Restaurant Law Food Safety 171

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Eat healthier.” Cash is dirty.

Kitchen Safety 185

Kitchen Safety Food Safety Cash Management Food Supply 185

Modern Restaurant Management

MAY 10, 2021

With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner. While the safety of guests and staff should remain the top priority, there are a few strategic ways that operators can elevate their service to retain and grow business right now.

Food Safety 170

Food Safety Customer Experience Customer Service Entertainment 170

Modern Restaurant Management

JULY 21, 2020

Both now and for the future, technology can answer many of the question’s managers have surrounding maintaining the health of employees, ensuring the safety of their guests and protecting their bottom line. With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant.

Kitchen Safety 144

Kitchen Safety Food Safety Front of House Technology 144

Hospitality Insurance Group

JUNE 6, 2023

8 tips to safely cater to canine companions Take these safety precautions before opening your outdoor dining area to dogs. Before opening your patio to pooches, examine what’s legally permissible and establish related safety policies. must be cleaned and sanitized before other guests are seated at the same table.”

Food Safety 104

Food Safety Restaurant Law Outdoor Government 104

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Restaurant guests who choose to dine-in will now be laser-focused on food safety.

Front of House 132

Front of House Back of House Seating Design 132

The Restaurant Group

JULY 29, 2022

Food, vendors, access to quality ingredients, staff — there are so many aspects to a restaurant that it can be easy to overlook a pivotal and foundational aspect: your layout. How many people are you hoping to seat during peak hours and how much space have you allocated for them? How Important Is Your Layout. Adequately Sized.

Kitchen Safety 78

Kitchen Safety Seating Restaurant Law Food Safety 78

Modern Restaurant Management

DECEMBER 13, 2021

Over the last 18 months, restaurants have managed incredibly difficult challenges, primarily driven by having to operate with new, constantly evolving safety guidelines. Digital waitlists and reservations help consumers minimize wait times at restaurants to get seated sooner upon arrival.

Management 184

Management Management Seasonal Menu Customer Experience 184

Future Food

OCTOBER 5, 2021

EMBRACING CHANGE TO SURVIVE AND MAXIMISE FOOD SERVICE SALES. The prolonged closures on food and beverage venues have ranged from hard to devastating, not just from a sales perspective, but on the lives of hospitality workers and their families. let’s be clear from the beginning, the new normal, is not normal as we know it.

Food 144

Food Café Customer Service Communication 144

Future Food

JULY 14, 2020

Food & Design: A Partnership For Success. Future Food, as specialist food advisors to architects and designers, have long promoted the idea that good food and good design are intertwined in a harmonious relationship that provides an essential platform for success in any food & hospitality business.

Design 88

Design Food Café Food Safety 88

Modern Restaurant Management

JULY 8, 2020

” Rejection is always expected when new ideas are shared, but when we looked around the restaurant we saw most guests on their phones– taking pictures of their food, splitting checks through Venmo, sharing on social media. contactless payment, mobile ordering, text on arrival for seating).”

Hospitality 201

Hospitality Technology Mobile Ordering Food Safety 201

Modern Restaurant Management

APRIL 8, 2020

” However, we expect the initial reduction in seating capacity to be closer to 25-30 percent, not 50 percent. This period will likely last four-to-six weeks, and we expect the seating reduction to create table spacing of approximately 9’-0” on center (from the typical 6’-0” on center).

White Paper 208

White Paper Seating Employee Relations Back of House 208

Modern Restaurant Management

JUNE 17, 2020

Also, take into consideration that though you only can seat 25 to 50 percent of your restaurant, you still must cover 100 percent of the hard costs, so it might not be economical for many restaurants to open for such a small amount of business. Let the patrons know what you are doing to assist with safety measures.

Employee Relations 192

Employee Relations Food Safety Small Business Government 192