Culinary Cues

MARCH 10, 2022

At the very least, we know that the work right in front of us won’t change. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Chefs are often nostalgic. So here is an example of a story build mostly on fact with I’m sure a touch of embellishment over the years.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

JULY 12, 2023

You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). There are films that become representative of a generation and sometimes of a life lesson – occasionally both. You want more!

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

AUGUST 9, 2021

Guests will return when the effort expended to create memorable complete dining experiences is front and center. The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. Dick Cattani was a monumental figure in the business of food hospitality.

Front of House 366

Front of House Back of House Education Leadership 366

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Embrace the Suck

FEBRUARY 16, 2023

Train your employees to confirm requests if they're unclear instead of making assumptions. Every great team experiences tension. The pace of service in a busy restaurant can lead to interactions that are curt — to say the least — but larger issues can arise as well. Are you noticing your restaurant team is arguing?

Front of House 292

Front of House Back of House Communication Hiring 292

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Lavu

FEBRUARY 14, 2024

A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ensuring that business owners can focus on what they do best—serving their patrons. That’s why inventory management is one of the most important features of a good bar POS system.

POS 164

POS Bar Point of Sale Front of House 164

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 397

Front of House Back of House Seating Food Truck 397

7 Shifts

SEPTEMBER 16, 2021

There'll be new branding, a new staff, different inventory, and updated forecasting involved. If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Table of Contents. New Concept or Replicate?

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

ChowNow

OCTOBER 19, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. ChowNow has recently launched our Preferred Partner Program—a handpicked group of industry leaders to help take your restaurant to the next level.

Front of House 78

Front of House Back of House Online Ordering Certification 78

ChowNow

OCTOBER 18, 2023

This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. ChowNow has recently launched our Preferred Partner Program—a handpicked group of industry leaders to help take your restaurant to the next level.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. How hard can it be – right?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.

Front of House 218

Front of House Kitchen Safety Customer Service Point of Sale 218

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. It is this dichotomy of experiences that draws people into a career behind the range and keeps them there for decades.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

7 Shifts

MARCH 11, 2020

Space If you’re leasing a commercial space, you’ll need to pay a security deposit up front, which will cost between $2,000 and $12,000. Don’t forget to budget for training, installation, and support costs. Keeping a restaurant running is one thing, but investing in a new restaurant is a whole other undertaking. Check out these U.S.

License 354

License Cash Management Inventory Food Supply 354

Modern Restaurant Management

JANUARY 10, 2022

Here are six things you can expect to see in back-of-house tech in 2022. After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.

Back of House 208

Back of House 2022 BOH Front of House 208

7 Shifts

JULY 16, 2020

Divide your tasks by time and frequency Before you divvy up your tasks among your staff, you need to have a list of all the tasks that need to be completed regularly, including: Tasks done multiple times each day , such as server side work and cleaning surfaces in the front and back of the house.

Communication 284

Communication Management Management Front of House 284

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Cross-Train Your Employees. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

Modern Restaurant Management

AUGUST 29, 2022

The byproduct is a feedback loop that enhances employee guidance and training, reduces shrink and carbon footprint, ensures the highest levels of store cleanliness and hygiene, and enables your teams to focus on and cater to consumers. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high.

Operations 189

Operations Food Safety Kitchen Safety Front of House 189

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. What Back-of-House Processes Can Restaurants Automate? But automation in food service is much more than that.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Modern Restaurant Management

OCTOBER 7, 2021

As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted. Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes.

Technology 196

Technology Operations Food Safety Kitchen Safety 196

Open for Business

NOVEMBER 21, 2022

Streamline the front of house. Run a smooth back of house. Streamline the front of house. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant.

Technology 147

Technology Front of House Back of House Online Ordering 147

7 Shifts

SEPTEMBER 28, 2020

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill.

FOH 195

FOH Management Management Cash Management 195

Lavu

SEPTEMBER 29, 2023

Additionally, some businesses have partnered with job training programs and schools to attract a new generation of workers to the industry. This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Sling

MAY 13, 2023

Table of contents Management restaurant positions Back-of-house restaurant positions Front-of-house restaurant positions Management restaurant positions 1) Owner The owner is at the top of the restaurant positions hierarchy.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Modern Restaurant Management

JANUARY 11, 2024

For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. When working in a restaurant, management must utilize a variety of skills to run a successful business. Set goals for your staff.

Management 166

Management Management Back of House Customer Service 166

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Modern Restaurant Management

AUGUST 24, 2022

With proper training and employee manuals in place, these roles do not need to be filled in-house. These team members act as a virtual front desk for restaurants, taking reservations, takeout orders, etc. Inventory management and supply ordering is another area where the restaurant industry can benefit from co-sourcing.

Sourcing 180

Sourcing Social Media Front of House Customer Experience 180

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 335

Technology Social Media Back of House Front of House 335