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.

Front of House 103

Front of House 2019 2017 Equipment 103

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)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. The “FOH” is any action or area of your restaurant that customers will interact with during their dining experience.

Front of House 60

Front of House FOH BOH Back of House 60

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.

Front of House 100

Front of House Training 2019 Document 100

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?”

Front of House 105

Front of House Back of House Food Truck 2014 105

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.

Customer Experience 406

Customer Experience Customer Service Back of House Front of House 406

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. The program connects people who want to support healthcare workers with local restaurants who need orders, through contributions of any size. $10 To support restaurants, ezCater has waived commissions on all Feed the Front Line meals.

Front of House 113

Front of House Small Business Healthcare Email Marketing 113

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. I knew the hospitals and ICU were going to be flooded, and thought adding new food options would benefit their workers in this time of need. Comfort and trusting your brand is of paramount importance.

Back of House 118

Back of House Consumer Goods Front of House Hospitality 118

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. . “I’m probably one of the few people who remember using dupe checks in the front-of-house back in the day when I waited tables,” said Richard Lopez, manager of field services and solution engineering for TransAct Technologies.

Front of House 69

Front of House Back of House Technology Download 69

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.

Back of House 69

Back of House Front of House Food Order Delivery 69

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.

Front of House 158

Front of House Back of House Marketing Catering 158

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. A versatile and expansive bi-level space, Berkshire House is the ultimate neighborhood haunt with 30 near wrap around flat screen TVs perfect for watching the big games and pop-culture events, weekend brunch, daily happy hour specials, throwback boardgames and more. Berkshire House is located at 143 N.

Back of House 100

Back of House Front of House Outdoor Seating 100

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. In addition to delivery and takeout, an ice cream shop and a bar and grill in Kane County, IL both implemented out-of-the-box solutions to serve their customers during the current pandemic.

Front of House 91

Front of House 2003 Delivery Seasonal Menu 91

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.

2021 147

2021 Back of House Front of House Kitchen Safety 147

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? Many restaurants will need to rethink their approach to cleaning as the pandemic continues to bring cleanliness to the forefront of everyone’s minds. The novel coronavirus pandemic has had an immense impact on the restaurant industry.

Front of House 113

Front of House Back of House BOH FOH 113

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.

Back of House 94

Back of House Front of House Point of Sale FOH 94

Modern Restaurant Management

JUNE 15, 2020

With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. We all know our country has been through a lot over the last few months in terms of the COVID-19 pandemic.

Hiring 114

Hiring Back of House Front of House Guest Recovery 114

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.

Front of House 169

Front of House Restaurant Law Leadership Tip Distribution 169

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.

Front of House 60

Front of House Back of House Management Management 60

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.

Back of House 78

Back of House Front of House Delivery Food Truck 78

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. According to Restolabs, a restaurant management software that offers online ordering systems, continued social distancing measures are expected to bring about an upward trend of automation for customers (3). And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

Food Safety 70

Food Safety Kitchen Safety Front of House Back of House 70

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.” Jay Rayner, the UK food critic, has recently written that he, “does not regard the table primarily as a place of nutrition. It’s a place of joy.” At one end of the scale there are restaurants such as Quay and Attica.

Customer Service 75

Customer Service Front of House Back of House Technology 75

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.

Back of House 99

Back of House Front of House Reference Menu 99

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).

2019 100

2019 Front of House Certification Beverage 100

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.

Back of House 156

Back of House Front of House Point of Sale Seating 156

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. Recipe management is the act of standardizing recipes for menu items, calculating plate costs, and monitoring how those costs change over time. It’s a time-consuming process, but it’s crucial to the success of your restaurant for several reasons. Ease of Use.

Back of House 69

Back of House Front of House Management Management 69

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). While service and food remain the most important parts of driving your business, your restaurant’s management system is what keeps it running smooth and healthy. 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.

Point of Sale 60

Point of Sale Front of House Back of House Merchandise 60

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?

Food Order 111

Food Order Food Supply Back of House Front of House 111

Modern Restaurant Management

DECEMBER 3, 2020

PJ’s Coffee of New Orleans plans for rapid expansion throughout Florida with hopes to bring 187 new locations within the next 10 years. Currently, PJ’s Coffee has 124 locations and by the end of 2020, the franchise is expected to open an additional six cafes throughout the country.

Franchise 106

Franchise Franchising Back of House Front of House 106

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.

Front of House 60

Front of House Bar 2019 Management 60

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.

Front of House 60

Front of House Bar 2019 Management 60

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. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Alex Canter of Ordermark.

Front of House 131

Front of House Back of House Point of Sale Restaurant Law 131

EATER

SEPTEMBER 18, 2020

The phrase, which specifically refers to a kid who wears a house key around their neck for easy entry into their homes, gained popularity in the 1940s, as many fathers were sent to fight in World War II and mothers entered the workforce to support both their families and the war effort.

Front of House 108

Front of House Reference Definition Presentation 108

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. The turnover rate for quick service restaurants is 123% , which means that the number of team members who leave in one year outnumbers the average number of staff in the entire restaurant. Hasty hiring is at the root of the problem.

2019 93

2019 Front of House Back of House Point of Sale 93

Focus POS

JUNE 17, 2019

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? It’s a system that takes the place of a traditional cash register and provides much more than basic transaction functionality. Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. How to Choose a Restaurant Point of Sale System.

Point of Sale 95

Point of Sale Front of House Back of House 2019 95

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. Get ahead of it with our 12 favorite restaurant lunch special ideas for you to feature. 33% of Canadians eat out for lunch most-often, not far behind the dinner crowd at 49%.

Specials 94

Specials 2019 Point of Sale Back of House 94

EATER

NOVEMBER 11, 2020

It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August. Outside of her apartment in San Francisco’s Dogpatch neighborhood, a throat-burning blanket of smoke hovered over the city as wildfires tore through the surrounding region.

Back of House 114

Back of House Point of Sale Front of House Insurance 114

Bizimply

DECEMBER 2, 2020

Hospitality operators can ensure they and their teams are ready to ‘Bounce Back Better’ in 2021, with the support of a new partnership designed to keep staff focused on delivering great front-of-house service.

Back of House 70

Back of House 2021 Front of House Hospitality 70

EATER

MAY 28, 2020

Leigh-Ann Martin chats with guests at one of her pop-up dinners. As the restaurant industry faces an ongoing crisis, pop-up chefs confront unique challenges during the pandemic Three months ago, Omar Tate was serving an $150 eight-course tasting menu out of a penthouse event space in New York’s Financial District. Now, Tate is staying in a spare room at his mom’s house in Philadelphia. It was never about the theater of it all, which is the dining room.

Front of House 57

Front of House Back of House Events Merchandise 57

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 . Instead of throwing it out, why not dice it up and use it as part of your breakfast menu? It’s delicious though and is one of the reasons why you won’t get a seat if you don’t book ahead.

Recycling 69

Recycling Front of House Back of House Compost 69

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? A : During this unprecedented time, now more than ever, we need to come together as a single community to face the challenges that each of our businesses, and your business, face. Set up a clear line of communication for your customers to order grocery items.

Front of House 109

Front of House Back of House Healthcare Inventory 109

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. Restaurants process a large number of credit card and cash transactions. To make the best choice of order management software, consider trialing a live demo of the software to understand how user-friendly it is.

Cash Management 80

Cash Management 2019 Point of Sale Front of House 80

The Restaurant Expert

APRIL 3, 2019

In developing your plan for improving your restaurant operation, remember these helpful tips: Study every aspect of what you want to implement – does it fit with your management style and goals. Benefits of a restaurant management plan. Knowledge of achieved success. Your management plan is divided into sections that correspond with many of the most important areas of your operation. Cost of Goods Sold.

Cash Management 40

Cash Management Management Management 2019 40

Ken Burgin

MARCH 1, 2020

News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. Front of House: Have hand sanitiser available for customers at the entrance. These areas are often full of clutter – take a hard look. People cringe at the sight of sticky finger marks. You don’t notice, but it adds to an overall impression of untidiness.

Customer Service 99

Customer Service Front of House Back of House Uniforms 99