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Front of House Related Topics 
Eat Restaurant Management
OCTOBER 4, 2022
Are you running a finely tuned front of the house? What about your back of the house? Do your diners feel as special when they come through the door as when they’re being served at the table? Is your restaurant set up to be as efficient as possible?
Ken Burgin
MAY 17, 2022
It usually needs intervention by senior management to bring all parties to their senses – here are the key issues that need to be understood and resolved: Make sure everyone understands the word ‘teamwor k’ Think in sporting terms – a successful team has agreed rules, a variety of skills, they chase a good score, they have good leaders, they only keep the best performers and they’re always finding ways to improve.
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Modern Restaurant Management
MARCH 30, 2022
Restaurants are making use of workflow automation to increase efficiency in numerous ways inlcuding customer service automation and sales and marketing automation. 65 percent of customer service experts say that most feedback-gathering is automated. Benefits of Workflow Automation.
Modern Restaurant Management
JANUARY 10, 2022
Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022.
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Restaurants are operating with 6.2 fewer back-of-house employees and 2.8 fewer front-of-house employees. Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.
Sling
DECEMBER 6, 2019
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? Even the diversity of your workforce is an FOH variable.
Restaurant Accounting
JUNE 27, 2022
Are you looking for the perfect non-slip restaurant shoes for the front or back of house? Benefits of Restaurant Shoes My Top Restaurant Shoes Read Also: Best Restaurant Books Top 10 Best Restaurant Shoes […]. The post 10 Best Restaurant Shoes for Front & Back of House first appeared on Restaurant Accounting. You’re in the right place!
Restaurant Den
MARCH 31, 2022
Pre-pandemic, your restaurant’s front-of-house was just what your guests saw when they visited your restaurant. Today, your front-of-house covers everywhere a diner might interact with your restaurant before they’re sat at a table.
Core Hospitality
MAY 20, 2019
Here is an outline of primary job descriptions of your front of house staff. In some sort of wording, these accountability outlines should be located in the front of your training documents as “Overall Objectives” or something thereof… Host The position of hosts are “The Door” and “The Floor” the door is the greeter… Welcoming and warm, their attitude will dictate guests expectations.
Culinary Cues
FEBRUARY 22, 2021
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Restaurants cannot wait that long, no way, no how – this is the end of the world, as we know it. At least the real bad news is out of the way.
Modern Restaurant Management
DECEMBER 30, 2019
According to a 2017 Restaurant Owners survey, fitting out a 1,000-square-foot bar and commercial kitchen, including equipment like burners and espresso machines, carries an average cost of about $75,000, or $80 per square foot, which can vary by market. Best of all, your installation may be done in a day or two, making your time lost to remodeling a fraction of the weeks it might otherwise take.
Modern Restaurant Management
APRIL 29, 2020
Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back.
EATER
OCTOBER 26, 2020
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. Who was taking care of back of house?”
Transact
JUNE 4, 2020
A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. . Back-of-house pressures are precisely the problems that automation was designed to address.
Modern Restaurant Management
APRIL 20, 2020
This edition of MRM News Bites features ezCater, S?mrus, Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. Mr. Pankaj K. (“PK”) Garg, CEO and founder of S?mrus,
Deliverect
AUGUST 31, 2020
In the current climate, data is one of the strongest tools a restaurateur has in their arsenal. Data is integral for getting a rounded view of your business and making the right strategic decisions.
Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
Culinary Cues
FEBRUARY 1, 2021
This is the Yin and Yang of the environment where restaurants live today. It is because of these people that I am very bullish on the future of the restaurant business. It is these endearing stories that help to establish the longevity and resiliency of a restaurant. “I
Touch Bistro
JULY 18, 2021
The kitchen is the heart of any restaurant, which means you can’t run a successful venue without adequate kitchen staffing. The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now.
Cheetah
MAY 17, 2022
Tucked away in a dingy back alley in the Northwest corner of the Tenderloin district in San Francisco sits an unassuming set of doors, secured by an unassuming metal gate. City Hope - A Beacon of Light. The City Hope Cafe welcomes in anyone, for any amount of time.
Deliverect
OCTOBER 23, 2019
In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway. With allegedly 70% of all orders being off-premise by 2020*, restaurants should dig into what their options are when it comes to off-premise dining, in particular delivery. In-house delivery pros and cons.
Culinary Cues
MAY 23, 2021
We can easily apply Dickens profound human summary to the state of the restaurant industry today. Without a doubt, many would paint a bleak picture of troubled times for the restaurant segment. Yep, it certainly seems like the worst of times even in the face of business optimism.
Culinary Cues
OCTOBER 20, 2021
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides.
7 Shifts
OCTOBER 26, 2022
It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers. In most other parts of the world, tips are not expected—and in some cases, it's considered rude to tip.
Indoor Media
DECEMBER 5, 2017
According to the National Association of Realtors , the average Realtor draws 13 percent of business from repeat clients and another 18 percent from referrals by past clients. Shoppers realize this and subsequently are more impressed with the subjects of the ads they see.
The Restaurant Times
NOVEMBER 17, 2021
Online ordering is a lifeline for restaurants these days, and it’s difficult to argue against the advantages of having an in-house online restaurant ordering system. Online restaurant ordering systems aren’t only a product of COVID-19.
EATER
JANUARY 29, 2021
Caracas Arepa Bar’s house salsa | Caracas Arepa Bar [Official]. Such is the case with Caracas Arepa Bar’s spicy, sweet, and tangy house sauce — or, as Caracas co-owner Maribel Araujo calls it, “salsa Caracas.”. A major part of my New York City history was no more.
Modern Restaurant Management
JUNE 2, 2021
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Rise of the Restaurant Concierge.
Modern Restaurant Management
AUGUST 18, 2020
At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business.
Sante
JANUARY 16, 2020
The owners of Valley staples The Woodman and Jalapeño Pete’s really know how to make people happy. Berkshire House is officially open. Berkshire House is located at 143 N. If Happy Hour is your thing, Berkshire House is a sure bet for your Favorites list.
BNG Point of Sale
OCTOBER 13, 2021
Types of Point-of-Sale (POS) Systems. Point-of Sale (POS) systems are increasingly powerful tools for improving sales and profits. They offer a wide range of hardware and software options to aid in everything from sales to management to accounting. Types of POS Software.
Foodable
AUGUST 9, 2022
Listen to "Best Of - Top of the Tech Stack" on Spreaker. They bring back “ Best Of ” old favorites such as “Top of the Tech Stack” and “Which Came First.” Top of the Tech Stack first made an appearance in season 2 and held up strong through season 6.
7 Shifts
AUGUST 25, 2021
7shifts , a team management platform for restaurants, found interesting insights into the types of job positions that restaurants are having a hard and easy time filling. 26% of restaurants are looking for cooks + line cooks, 17% looking for servers, and.
Embrace the Suck
APRIL 18, 2022
I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%). What are some of the wrong things?
Modern Restaurant Management
JULY 27, 2021
Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. However, adopting tech for the sake of appearing modern is not the solution.
BNG Point of Sale
DECEMBER 6, 2021
The restaurant business is one of the most challenging industries to operate. It’s an ever-changing, fast-paced environment where mistakes can cost a lot of money. Reduced employee theft: One of the main benefits ofpoint-of-sale systems is reducing employee theft.
Modern Restaurant Management
MAY 22, 2020
Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. On weekends, families come in to pick out a cone or one of the shop's special sundaes.
Black Box Intelligence
NOVEMBER 17, 2022
In fact, October’s same-store sales growth of +5.2% year over year matched last month’s, with both tied for strongest performance since March of 2022, when the industry was still lapping over weaker results due to Covid. On the guest count front, there continues to be good and bad news.
7 Shifts
DECEMBER 27, 2019
It’s a miracle that restaurants remain a significant part of the economy despite this major staffing problem. We’re examining the true cost of employee turnover to the restaurant industry so that you can understand its impact holistically. Hasty hiring is at the root of the problem.
7 Shifts
DECEMBER 16, 2020
As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry. San Francisco did this shared spaces program, like a lot of cities. Everybody wants their food at the same time of day.
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