Expert insights. Personalized for you.
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. MORE
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
It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area. 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
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. 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
A manager is responsible for the general administration of the staff and the smooth functioning of any organization. The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . 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
According to Acumen Research and Consulting , the global cloud kitchen market is expected to grow at a CAGR of 22 percent during the forecast period of 2020-2027 and reach USD 201.1 The food and beverage industry of the UAE is endlessly evolving. Rise Of Online Deliveries. MORE
But what will become of Lil’ Deb’s Oasis as they move on? But for Perez-Gallardo and her business partner Hannah Black, the exodus of beloved staff wasn’t a sign of some great flaw in their business. I just felt like I was not occupying that part of my brain. 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
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
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
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
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
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
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. 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
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
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
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
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. MORE
Tens of thousands of dead mussels lay along the coastline in Vancouver, British Columbia, boiled alive by the extreme heat wave that swept across the Pacific Northwest late last month. It is one of the most searing images yet of the ongoing climate crisis. 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
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. 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.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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.
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
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
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.
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.
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.
|
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.
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
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.
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
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.
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.
The Restaurant Times
JUNE 30, 2021
A manager is responsible for the general administration of the staff and the smooth functioning of any organization. The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. .
The Restaurant Times
MAY 30, 2021
According to Acumen Research and Consulting , the global cloud kitchen market is expected to grow at a CAGR of 22 percent during the forecast period of 2020-2027 and reach USD 201.1 The food and beverage industry of the UAE is endlessly evolving. Rise Of Online Deliveries.
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.
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.
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.
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.
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?
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.
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.
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.
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.
EATER
JULY 21, 2021
Tens of thousands of dead mussels lay along the coastline in Vancouver, British Columbia, boiled alive by the extreme heat wave that swept across the Pacific Northwest late last month. It is one of the most searing images yet of the ongoing climate crisis.
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.
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).
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.
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.
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 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.
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.
7 Shifts
DECEMBER 18, 2019
It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area.
EATER
JUNE 2, 2021
But what will become of Lil’ Deb’s Oasis as they move on? But for Perez-Gallardo and her business partner Hannah Black, the exodus of beloved staff wasn’t a sign of some great flaw in their business. I just felt like I was not occupying that part of my brain.
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.
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.
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