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Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? There was a time when 70% of F&B employees didn’t receive training for customer service. A well-structured restaurant training program will let you turn this around.
You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Too many restaurant menus are built on intuition and aesthetics, not real numbers. What Is Menu Engineering and Why Should You Care? Because not every dish thats popular is profitable.
Despite their deep roots in culinary and medicinal traditions, bitter plants are often dismissed in modern menus as overly aggressive or off-putting. Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trainedfront-of-house staff.
Train your staff to ask for reviews in the right way If you’re not actively asking for reviews, you’re missing out. Train and reward your staff to encourage honest reviews after a positive interaction without being pushy and avoiding review gating. Here’s how: 1.
This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.
Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. For generations excellent meant complicated, intense, all-consuming, and sacrifice. Ahbut there are signs of change.
Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs. Revisit when you’re busiest, and reassign your team based on demand.
On the flip side, poor operations can lead to inefficiencies that snowballlike staffing issues that slow down service, supply chain mishaps that throw off the menu, or rising costs that eat into profits. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued.
To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?
Staff training and inconsistent efficiency. Every third-party delivery app has its own interface, and training staff to use each one takes time. Employees need to learn how to accept and confirm orders, update menus, troubleshoot issues, and navigate multiple dashboards. Order management issues. Consumers report that 24.4%
I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”
." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Technology continues to transform restaurant operations.
Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. Thats huge!
In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.
percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment.
Although ambiance , narrative, and menu diversity drive choices just as much, convenience and quickness remain critical. Every sensory aspect in visual presentation, menu labeling, staff behavior, music, lighting, and aroma conveys a tale. Here, working with a seasoned commercial real estate broker becomes absolutely vital.
Attentive and Personalized Service Train your team to read guest cuessome diners appreciate detailed menu descriptions, while others prefer a straightforward, efficient experience. Staff should be knowledgeable, offering helpful suggestions based on customer preferences and dietary needs.
For smoother adoption, choose a reliable POS system with integration compatibility, roll out in phases, and train your staff effectively. Kitchen Display Systems (KDS) KDS replaces traditional paper tickets and verbal order communication, creating a smoother workflow between the front-of-house and kitchen teams.
Areas harvested expanded to 790,000 ha following the stumping of 450,000 ha of ageing trees, which boosted yields to 0.88 t/ha, in addition to seedling distribution and training initiatives. The chain will slash prices by around 5 yuan on frappuccinos, tea lattes, and other selected menu options as consumers become more price-conscious.
The key to achieving this is proper staff training, adopting and leveraging technology to enhance the dining experience and manage operations, as well as cultivating a personalized experience and welcoming environment for all solo diners. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.
Finding the Right Eco-Friendly Materials for Your Menu Not all green packaging is created equal. By Rebecca Smith, Contributor In today’s restaurant industry, sustainability is no longer a nice-to-have — it’s expected. Why Green Packaging is a Game-Changer for Restaurants For restaurants, packaging is a key part of the customer experience.
Here are the 7 must have features every restaurant needs in a POS system for effective allergen management: Menu Customization : Update allergen info in real time across all locations. Its customizable menu settings also make it easier for restaurants to keep ingredient information accurate and up to date.
Takeout now plays a bigger role in restaurant operations than ever before. With 52% of diners saying that ordering takeout is essential to their lifestyle, its no longer just an optionits an opportunity. But getting customers to order once isnt enough. In a recent survey by ChowNow, 54.6%
There are numerous ways to improve your table turnover rate, such as implementing efficient reservation systems, optimizing menu design, and training staff to handle table management effectively. If you have a bustling restaurant, having faster table turnover is one of the best ways to increase both revenue and customer satisfaction.
POS systems are where you place food and drink orders and send them to the back of the house. How a Restaurant POS System Streamlines Communication Between Waitstaff and Kitchen One of the main benefits of a digital POS system is the immediate communication between the front and the back of the house.
Kitchen Display Systems (KDS) have emerged as a game-changer, offering real-time updates and seamless communication between front-of-house and kitchen staff. “A kitchen display system makes it easier to instantly visualize the requests and needs in front of you.”
🍽️ Smart Ordering Systems for Quick-Service Restaurants: Redefining the Dining Experience Self-Service Technologies Enhancing Front-of-House Efficiency in Quick-Service Restaurants Self-service technologies, like kiosks and mobile apps, are transforming the way restaurants manage front-of-house operations. .
Online ordering not only serves as an additional stream of revenue alongside traditional in-house ordering, but for many restaurants, it has become their primary source of revenue in this digital age. 50% of restaurant operators say off-premises represents a bigger proportion of their sales than it did in 2019.
Train Your Team for Smooth Operations Whether you are staffing a full restaurant with front and back-of-house team members or running your deli with a single assistant, you need to spend time training them. Learn More: How to Train Strong Entry Level Food Service Employees 5.
Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.
From hand-tossed dough to house-made sauces, thoughtfully sourced toppings, to the perfect bake, your product is the fastest way to inform customers that you know what you’re doing. You could have an extensive or creative menu. And we’re not talking about sausage and mushrooms. That’s the power of exceptional pizza.
In 2025, staying competitive in the restaurant industry means leveraging technology to streamline operations. One of the most effective tools for achieving this is mobile inventory management. This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels.
From the front-of-house to the kitchen, modern POS solutions reduce manual errors, improve staff productivity, and enhance the customer experience. Provides Actionable Insights: Real-time data and custom reports help optimize menu pricing, staffing, and inventory. Want to know more?
Data Insights: Real-time data helps optimize staffing, menu adjustments, and inventory. These systems automatically sync orders between the front-of-house and kitchen, cutting down on wait times and miscommunication. Cost-Effective: Affordable monthly plans replace hefty upfront hardware costs.
Key factors driving this growth include: Convenience Customers value the ease of browsing menus, placing orders, and making payments directly from their devices. Operational Complexity Managing online orders alongside in-house dining requires efficient workflows and staff training.
You don't need a scientific study to know that a complimentary bread basket or coffee on the house becomes something greater than the sum of its parts. They might gain exclusive access to merch, off-menu items, or deeper discounts. Loyalty programs offer a rare win-win for restaurant operators and guests alike.
Mobile Ordering: One of the Must-Have POS Features for Faster Service Mobile ordering has transformed how restaurants handle customer requests by allowing diners to browse menus, customize orders, and pay directly from their smartphones. Staff training is equally important. In the fast-paced world of food service, every second counts.
What started as a simple way to swap paper menus with contactless ordering during COVID quickly evolved into an operational solution to battle staff shortages and improve efficiency. Start by making sure every QR code is readily visible to guests, whether adhered to the tabletop itself or on a placard or menu card.
You may feel that they are pulling you away from where the real action is, out front and in the kitchen. Let’s start with some basic terms: Cost of Goods Sold (COGS): This is the cost of all the items and ingredients on your menu (Beginning Inventory + Purchased Inventory – Ending Inventory).
Lavu offers a cloud-based POS designed specifically for restaurants, helping streamline everything from front-of-house orders to back-of-house reporting. Access mobile reports : View sales, menu performance, and staff hours from anywhere. Cut costs : Reduce labor expenses and eliminate processing fees with smart tools.
These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. This trend has held on in the last five years.
Beneath the surface of the hospitality industry includes seamless operations and financial complexity that far exceeds standard business accounting. Key Takeaways Understand the key functions and principles of hospitality and leisure accounting. Learn how bookkeeping services are tailored for this sector’s needs.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
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