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Front of House Related Topics 
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.
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.
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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.
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.
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.
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.
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?”
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
Restaurant365
NOVEMBER 18, 2021
From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Ask for a demo of Restaurant365.
The Eat Restaurant
NOVEMBER 9, 2021
People walk into these upscale establishments with an expectation to be wowed by the luxurious ambiance, exquisite food, and an unmatchable level of service, which justifies their premium charges. Fine dining restaurants are very different from your casual restaurant next door.
Food Business
AUGUST 12, 2020
At age 9 he was working the front of the house, but 14 he was honing knife skills. Brendon Hudson, a CIA grad shares how he got his start in Little Italy. Now, he has adopted virtual cooking classes. He has a couple tricks that will suit restaurants and restaurant owners. True professional, smart and savvy. Enjoy
Restaurant365
DECEMBER 10, 2021
Payroll and accounting are some of the most complex, and critical, responsibilities for a restaurant. It is especially important to get payroll correct, because it is a heavily regulated aspect of running a business. Automating capture of actual payroll expenses.
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.
The Restaurant Times
NOVEMBER 16, 2021
From procuring raw materials to delivering food to customers, every little aspect of restaurant operations has taken a hit. Laying off of the restaurant staff and decreased footfall further plummeted the restaurant industry to a new low.
Modern Restaurant Management
OCTOBER 11, 2021
With increased talk of COVID-19 vaccine mandates and the rise of the Delta variant , restaurant owners are still adapting their dine-in operations to keep up with the times.
Restaurant Clicks
DECEMBER 12, 2021
There’s an abundance of things to do, places to go, and people to meet. Grown tired of staring at streets and buildings while you eat? That’s okay, there are plenty of restaurants by the water in NYC to choose from as well, and that’s what I’m going to cover right now.
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?
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