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Back of House, Yet Front-Facing Priority – Restaurant BOH Trends to Monitor in 2023

Modern Restaurant Management

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? An interesting tidbit about those dark days of 2020-21: restaurants, bars, food trucks and other establishments that were able to remain efficient with their back of house (BOH) services were most likely to survive and even thrive.

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Why Your Restaurant Needs Front-of-House Automation Workflows

Modern Restaurant Management

Restaurants are making use of workflow automation to increase efficiency in numerous ways inlcuding customer service automation and sales and marketing automation. Automating customer service tasks helps to improve the customer experience. Not only does this boost your business reputation, but it also improves customer retention. Cost savings.

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No Tax on Tips? What Restaurant Operators Need to Know Now

Modern Restaurant Management

Both the House and Senate have introduced versions of the bill, which, if passed, would allow tipped workers to exempt a portion of their tip income from federal taxes. A new piece of legislation has recently caught the attention of restaurant workers and employers alike: the No Tax on Tips Act. But it’s not without complications.

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AI and Robotic Revolution: A Glimpse into the Future of the Restaurant Industry

Modern Restaurant Management

And with robots like Tao greeting customers at the door, even front-of-house roles might be at risk. In a world where robots handle every aspect of farming, 3D print houses on demand, and automate the production of everything from food to clothing, what will be left for humans to do? They weren't alone.

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The Ultimate Playbook for Automating Restaurant Operations

fewer back-of-house employees and 2.8 fewer front-of-house employees. Restaurants are operating with 6.2 Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.

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Balancing Dining Experiences with Cost-Conscious Strategies

Modern Restaurant Management

For back of house, operators should focus on tech that drives speed, efficiency, and cost savings. In the front of house, there should be a more cautious approach to ensure customer service is always at the forefront. What can restaurant operators do to bring in new guests and keep them coming back for more?

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Twenty Years of Change: How Hospitality Tech Evolved and What’s Next

Modern Restaurant Management

Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. They’re the operational nerve center—linking the front-of-house, back-of-house, and everything in between. Real-time insights?