Reducing Tension Between Kitchen & Front of House

Ken Burgin

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.

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. 65 percent of customer service experts say that most feedback-gathering is automated. Benefits of Workflow Automation.


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Six Trends to Expect from Back of House in 2022

Modern Restaurant Management

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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Yelp Guest Manager Review: A Front-of-House Management System to Automate Operations

Restaurant Den

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.

Yelp for Restaurants Review: A Front-of-House Management System to Automate Operations

Restaurant Den

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.

Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?


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.

The American Restaurant 2022 (Post Pandemic)

Culinary Cues

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.

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Extreme Front of the House Makeover: Less Downtime and Expense

Modern Restaurant Management

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.

Good Business: How The Salad House is Making a Difference During the Pandemic

Modern Restaurant Management

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.

Taking Care of the Back of the House


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?”

City Hope Provides Food, Support, and Normalcy for the Under-Housed and Homeless in San Francisco’s Tenderloin


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.

Back to the Future: a Revolution in Back-of-House Technology


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.

Feed the Front Line, Small Brand, Big Heart and Seafood for Heroes

Modern Restaurant Management

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,

How to Use Data to Optimize Your Delivery Offering


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.

What Customers Don’t Know About Restaurant Work

Culinary Cues

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

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

A 2021 Guide to Kitchen Staffing During the Back of House Labor Shortage

Touch Bistro

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

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

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.

Third-party or in-house food delivery: pros and cons


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.

How To Get Your In-House Online Restaurant Ordering System Up And Running

The Restaurant Times

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.

The Next Generation of the Dining Experience

Modern Restaurant Management

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.

Sell More Houses: How the Best Realtors Advertise in their Community

Indoor Media

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.

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Wrapping Up a Restaurant Marketing Trend

Modern Restaurant Management

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.

Why Caracas Arepa Bar’s House Salsa Is a Condiment All-Star


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.

Making Customers Happy, One Eatery at a Time


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.

The 11 Habits of Outstanding Restaurants

Embrace the Suck

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?

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Ambient Tech Is The Future of Restaurants

Modern Restaurant Management

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.

Different Types of POS Systems

BNG Point of Sale

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.

Illinois Dining Establishments Get Creative During Pandemic

Modern Restaurant Management

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.

14 Ways a Point-of-sale System can Benefit Restaurant Employees

BNG Point of Sale

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.

Essentials of Payroll Accounting for Restaurant Groups, Part 1


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.

A Guide to Improving the Steps of Fine Dining Service

The Eat Restaurant

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.

11: Brendon Hudson of Lilihana Catering

Food Business

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

The Advantages of Connecting Your Restaurant Group’s Payroll and Accounting Systems


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.

Upcoming Restaurant Tech Trends of the Post-COVID-19 World

Goliath Consulting

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.

Major Challenges Of The Middle East Restaurant Operators In The Present Times

The Restaurant Times

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.

Restaurants Can Leverage Their POS System to Make the Most Out of Outdoor Dining

Modern Restaurant Management

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.

Must-Try NYC Restaurants With Views of the Water

Restaurant Clicks

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.

MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

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?