Remove Front of House Remove Hiring Remove Pricing
article thumbnail

Restaurant Staffing Crisis Solutions: Experts Weigh In

Modern Restaurant Management

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. Two-thirds of new hires signing up for DailyPay. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions.

article thumbnail

Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

– Sophia Goldberg, Founder and CEO, Ansa The big lesson I learned is that I've had to continue to adapt my pricing, because people are still watching their spending. That's why we instituted lower-priced lunch specials and made other adjustments. During the shutdown I made more than 10,000 meals to give away.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Improve Your Restaurant’s Profit Margins by Cutting Your Kitchen Costs (Infographic)

Modern Restaurant Management

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

article thumbnail

How To Choose the Right Tech for Your Restaurant

Modern Restaurant Management

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt.

article thumbnail

How Technology Tools Help Restaurateurs Do More With Less

Modern Restaurant Management

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

article thumbnail

From Ghost Kitchens to Living Kitchens: A New Vision for Food Service’s Next Great Space

Modern Restaurant Management

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

article thumbnail

Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

Effective labor management means hiring the right people, providing thorough training , creating efficient schedules, and building a culture that keeps employees engaged. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued. What is Restaurant Operations Management?