Expert insights. Personalized for you.
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. MORE
A handful of new Jewish-leaning delis and restaurants harken back to Condesa’s roots as the Jewish heart of CDMX On the first floor of a two-story house along Mexico City’s plush Avenida Amsterdam sits Merkava: Hummus and Jerusalem Kitchen. MORE
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?” MORE
With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. MORE
Join the beverage industry's best and brightest for a three-day educational conference on the business of wine, beer, and spirits. SommCon® is a leading conference and exposition for sommelier-level education and training of wine professionals and serious enthusiasts. The conference brings together industry professionals of all levels to discuss, develop, and lead the conversation on the business of wine. Event date: November 13, 2019 (All day). MORE
Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . How many ingredients do you throw out at the end of each day? MORE
With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less. MORE
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. MORE
There’s a reason there are millions of food photos on Instagram and just a few thousand of point of sale systems (POS). Think of them as the real-life version of those house robots from ’80s movies. They are also built for ease of use across devices. MORE
We’re also seeing a troubling shift towards apathy and exhaustion that has us wondering if rules will be followed anyway—just as the third surge of COVID arrives. My colleagues and I at EPAM Continuum have been thinking of 2021 and the trends that will soon be served to us. MORE
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. MORE
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Alex Canter of Ordermark. MORE
Are the walls covered in Vinyl Records or shelves of books? It is an even better version of their delicious canned latte’s sold in stores. And if you don’t have a La Colombe nearby, may I suggest ordering their box of cold brew online (you must!). Coffee is my lifeblood. MORE
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, MORE
For the last two years, I’ve attended the Philadelphia Burger Brawl, where there is a sampling of Philly’s favorite burgers. We also have to consider the addition of a special sauce and what that means. Their Standard Burger is simple, with their own aioli & house made pickles. MORE
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 MORE
In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. Table of Contents. Reading Time: 4 minutes. MORE
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. MORE
This is crucial because 77% of diners report visiting a restaurant’s website before they dine in or order takeout or delivery from an establishment. And of that group, nearly 70% have been discouraged from visiting a restaurant simply because of a bad website – yikes! MORE
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. MORE
In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. Restaurant of the Future Panel. Keith Kelly will serve as president of TundraFMP. MORE
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. MORE
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. MORE
Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. With over twenty-five years of industry experience, Britt is skilled in problem-solving and uniquely tailoring back of house solutions to each kitchen. Management companies provide restaurants with a franchise like operating system without having a franchise agreement. MORE
On March 3, Columbus canceled the Arnold Sports Festival, one of the largest events of the year for the city. The pandemic is shining a harsh light on some of the gaps in the restaurant industry that have been overlooked for too long, and now is the perfect time to address them. MORE
To fully grasp the benefits of recipe management software, we first need to explore what recipe management is, how it can help your restaurant, and why restaurants have struggled to do it in the past. Here are four of the biggest reasons restaurants may struggle to manage their recipes: 1. MORE
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. MORE
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. MORE
Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. From which ingredients go into each and every menu item, to mixing cocktails to serving customers with speed and efficiency during the busiest of times. Delegation is one of the most important aspects of managing a bar. It is not possible to serve dozens of covers a night and to oversee the operation on all your own. MORE
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. MORE
In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. Table of Contents. Reading Time: 4 minutes. MORE
The last eighteen months have seen a tremendous rise in the acceptance of food delivery into our daily lives. From a prepared-food perspective, the rise of delivery aggregators is gaining momentum at a terrific rate of knots. This is the age of convenience and I want it now. MORE
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Q: What can I do to help my restaurants and community battle the effects of COVID-19? Set up a clear line of communication for your customers to order grocery items. MORE
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. MORE
The landscape of the restaurant industry is constantly changing, but increased customer demand for delivery has ushered in operational changes and new business models. The availability of food delivery has grown to meet customers’ search for convenience and become an expected service, whether it is provided by employees on staff or outsourced to third-party companies (often at a hefty fee). Having a dedicated parking lot may also enable you to pursue other avenues of profit. MORE
Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. From which ingredients go into each and every menu item, to mixing cocktails to serving customers with speed and efficiency during the busiest of times. Delegation is one of the most important aspects of managing a bar. It is not possible to serve dozens of covers a night and to oversee the operation on all your own. MORE
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. MORE
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. MORE
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. MORE
With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. We all know our country has been through a lot over the last few months in terms of the COVID-19 pandemic. MORE
Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” It’s a place of joy.” MORE
Despite the timing for reopening being uncertain, one thing is clear: restaurants need to be prepared for a new standard of cleanliness. So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness? MORE
Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. She still sees a lot of work to do. Eater: Where are some of the issues you see in the restaurant world right now, and are there opportunities to change them? MORE
Check out our list of the top 16 features of restaurant management software that are must-haves in 2020. In the past, restaurant management systems operated off of local servers, like office desktop computers. Automated tracking of sales and taxes. MORE
Front of House Related Topics 
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.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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.
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.
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,
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?”
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
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.
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.
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
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.
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.
Modern Restaurant Management
JUNE 15, 2020
Despite the timing for reopening being uncertain, one thing is clear: restaurants need to be prepared for a new standard of cleanliness. So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness?
Modern Restaurant Management
JUNE 15, 2020
With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. We all know our country has been through a lot over the last few months in terms of the COVID-19 pandemic.
Restaurant Clicks
APRIL 6, 2021
For the last two years, I’ve attended the Philadelphia Burger Brawl, where there is a sampling of Philly’s favorite burgers. We also have to consider the addition of a special sauce and what that means. Their Standard Burger is simple, with their own aioli & house made pickles.
Goliath Consulting
JUNE 30, 2020
With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.
EATER
JANUARY 28, 2021
With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel.
Modern Restaurant Management
NOVEMBER 30, 2020
We’re also seeing a troubling shift towards apathy and exhaustion that has us wondering if rules will be followed anyway—just as the third surge of COVID arrives. My colleagues and I at EPAM Continuum have been thinking of 2021 and the trends that will soon be served to us.
Cheetah
APRIL 5, 2021
In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. Table of Contents. Reading Time: 4 minutes.
Goliath Consulting
JANUARY 6, 2019
Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. With over twenty-five years of industry experience, Britt is skilled in problem-solving and uniquely tailoring back of house solutions to each kitchen. Management companies provide restaurants with a franchise like operating system without having a franchise agreement.
Modern Restaurant Management
AUGUST 27, 2020
On March 3, Columbus canceled the Arnold Sports Festival, one of the largest events of the year for the city. The pandemic is shining a harsh light on some of the gaps in the restaurant industry that have been overlooked for too long, and now is the perfect time to address them.
Lavu
MARCH 27, 2020
There’s a reason there are millions of food photos on Instagram and just a few thousand of point of sale systems (POS). Think of them as the real-life version of those house robots from ’80s movies. They are also built for ease of use across devices.
KaTom
MAY 13, 2020
The landscape of the restaurant industry is constantly changing, but increased customer demand for delivery has ushered in operational changes and new business models. The availability of food delivery has grown to meet customers’ search for convenience and become an expected service, whether it is provided by employees on staff or outsourced to third-party companies (often at a hefty fee). Having a dedicated parking lot may also enable you to pursue other avenues of profit.
Xtra Chef
JULY 8, 2020
To fully grasp the benefits of recipe management software, we first need to explore what recipe management is, how it can help your restaurant, and why restaurants have struggled to do it in the past. Here are four of the biggest reasons restaurants may struggle to manage their recipes: 1.
Future Food
MARCH 1, 2021
The last eighteen months have seen a tremendous rise in the acceptance of food delivery into our daily lives. From a prepared-food perspective, the rise of delivery aggregators is gaining momentum at a terrific rate of knots. This is the age of convenience and I want it now.
Restaurant Clicks
APRIL 22, 2021
Are the walls covered in Vinyl Records or shelves of books? It is an even better version of their delicious canned latte’s sold in stores. And if you don’t have a La Colombe nearby, may I suggest ordering their box of cold brew online (you must!). Coffee is my lifeblood.
Sante
OCTOBER 26, 2019
Join the beverage industry's best and brightest for a three-day educational conference on the business of wine, beer, and spirits. SommCon® is a leading conference and exposition for sommelier-level education and training of wine professionals and serious enthusiasts. The conference brings together industry professionals of all levels to discuss, develop, and lead the conversation on the business of wine. Event date: November 13, 2019 (All day).
Modern Restaurant Management
FEBRUARY 18, 2020
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Alex Canter of Ordermark.
Future Food
JANUARY 30, 2020
Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” It’s a place of joy.”
Modern Restaurant Management
AUGUST 19, 2020
In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. Restaurant of the Future Panel. Keith Kelly will serve as president of TundraFMP.
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.
Cheetah
APRIL 5, 2021
In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. Table of Contents. Reading Time: 4 minutes.
Touch Bistro
APRIL 27, 2021
This is crucial because 77% of diners report visiting a restaurant’s website before they dine in or order takeout or delivery from an establishment. And of that group, nearly 70% have been discouraged from visiting a restaurant simply because of a bad website – yikes!
Modern Restaurant Management
APRIL 14, 2020
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Q: What can I do to help my restaurants and community battle the effects of COVID-19? Set up a clear line of communication for your customers to order grocery items.
EATER
DECEMBER 15, 2020
A handful of new Jewish-leaning delis and restaurants harken back to Condesa’s roots as the Jewish heart of CDMX On the first floor of a two-story house along Mexico City’s plush Avenida Amsterdam sits Merkava: Hummus and Jerusalem Kitchen.
Cheetah
APRIL 10, 2020
Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . How many ingredients do you throw out at the end of each day?
Cheetah
SEPTEMBER 9, 2019
Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. From which ingredients go into each and every menu item, to mixing cocktails to serving customers with speed and efficiency during the busiest of times. Delegation is one of the most important aspects of managing a bar. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.
Cheetah
SEPTEMBER 9, 2019
Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. From which ingredients go into each and every menu item, to mixing cocktails to serving customers with speed and efficiency during the busiest of times. Delegation is one of the most important aspects of managing a bar. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.
EATER
SEPTEMBER 21, 2020
Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. She still sees a lot of work to do. Eater: Where are some of the issues you see in the restaurant world right now, and are there opportunities to change them?
Restaurant365
NOVEMBER 26, 2019
Check out our list of the top 16 features of restaurant management software that are must-haves in 2020. In the past, restaurant management systems operated off of local servers, like office desktop computers. Automated tracking of sales and taxes.
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