Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Front of House The front of the house is the first part of your establishment that guests see. Here are my tips for back of house: 1.

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Front of House Back of House Customer Experience Sustainability 100

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day.

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Management Management Kitchen Safety Front of House 195

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!

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Front of House Customer Experience Workshop Dine-in 473

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Table of Contents.

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Definition BOH FOH Front of House 360

Xtra Chef

JANUARY 14, 2021

For most restaurant operators, pivoting to the new normal has become a major source of stress. From finding the right online ordering platform to making sanitization efforts in the front of house to preparing for socially distanced, in-house dining, the industry has had to make quick decisions in order to keep their businesses open.

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Operations Back of House Front of House Mobile Ordering 107

Culinary Cues

JULY 31, 2023

Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are. Anyway – use as you see fit.

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Kitchen Safety Back of House Front of House Food Safety 327

Modern Restaurant Management

DECEMBER 8, 2023

From a front-of-house perspective, the restaurant industry is an early adopter of A.I. While front-of-house A.I. in back-of-house restaurant operations as well. Anytime significant changes to customer interactions and business operations occur, outcomes may not always align with expectations.

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Front of House Back of House Employee Relations Supplies 117

7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. If the past few years have taught us anything, it's that restaurant technology is no longer a nice-to-have. It's a necessity for building a modern and future-proof restaurant. Third-party delivery.

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Technology Front of House Social Media Back of House 370

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. It was that first time in the lead position – the commander of the kitchen brigade. This is magical.

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Kitchen Safety Front of House Fine Dining Seasonal Menu 427

7 Shifts

SEPTEMBER 16, 2021

Create Consistency with Your Operations. As you operate the restaurant, you'll also need to prepare for different clientele, budgeting, and staffing needs. How to Create Consistency with Your Restaurant Operations. To whatever extent possible, restaurant operations should be consistent across all of your locations.

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Management Management Document Hiring 370

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

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Point of Sale Front of House Back of House Fine Dining 450

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. What is restaurant operations management?

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Operations Management Management Inventory 78

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. When the pandemic hit, many restaurants focused on expenses. Menus were trimmed to a fraction of original size.

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Technology Loyalty Program Front of House Online Ordering 203

ChefMod

SEPTEMBER 22, 2021

In many states, they were forced to drastically change their operations almost overnight, and unfortunately, many who couldn’t adapt didn’t make it. Even restaurants that had carry-out options in their regular business plan were not ready for the scale of organization necessary to run a carry-out only operation.

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Front of House Back of House Employee Relations Coupons 52

Sling

JULY 11, 2023

Sling is an all-in-one employee management solution designed to support teams of all types and sizes, whether they’re desk-based, deskless, in-house, or remote. 3) Oracle Hospitality Source: Oracle.com Oracle Hospitality is a hotel management software solution designed to streamline operations. That’s where Sling comes in.

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Hotels 2023 Management Management 78

Modern Restaurant Management

DECEMBER 29, 2023

Interestingly enough, the very source of a lot of this tension — technology — can also be the solution. When thoughtfully deployed, restaurant tech can help make restaurants a better place to work, which is good for everyone involved: patrons, employees, and operators. So what is an owner-operator to do?

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Modern Restaurant Management

DECEMBER 28, 2021

Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models. This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing.

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Franchise Franchising 2022 Fast Casual 196

7 Shifts

FEBRUARY 5, 2021

Advantages of Restaurant Inventory Management Software The restaurant industry is notorious for operating on razor-thin profit margins. Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability.

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Social Media Front of House Back of House Point of Sale 370

Modern Restaurant Management

JUNE 21, 2021

Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders.

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Mobile Ordering Ordering Front of House Guest Recovery 186

The Restaurant Times

NOVEMBER 24, 2021

As situations post COVID-19 are returning to normalcy, restaurant operators have already started mulling over how to increase footfall, both offline and online. After brainstorming on how to do the same, they came up with many ways, some of which were related to enhancing operations, and others included improving customer services.

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Operations Front of House Back of House Seating 52

Restaurant Business

APRIL 8, 2024

The challenge is front and center at Orlando, Fla. Chef Tom Kempsey, Director of Culinary Operations for Margaritaville Hospitality, notes that there’s a constant need for products that deliver consistency and easy execution. based Margaritaville Hospitality, founded by the legendary Jimmy Buffett. It’s a game changer.

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The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. Handling Operations . A restaurant primarily has two types of operations – front of the house and back of the house. A restaurant manager, however, has multifaceted responsibilities.

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Operations Management Management Front of House 52

The Restaurant Times

JANUARY 30, 2022

When we talk about automated restaurants, we are talking about machines and systems that streamline restaurant operations. With technology such as digital payments seen as critical for customer satisfaction, restaurant operators are now exploring its true potential and figuring out ways in which it can boost their growth. .

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Operations Front of House Back of House Point of Sale 52

Ken Burgin

FEBRUARY 13, 2024

Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up!

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Front of House Tip Distribution Kitchen Safety Customer Service 78

Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Your back-of-house equipment may well be long overdue for upgrades. Knowing the Right Time.

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Front of House Back of House Customer Experience Equipment 202

The Eat Restaurant

MAY 6, 2021

CRM helps restaurants collect data about their guests through different sources like online and phone reservations. With it, restaurant operators can gain insight into their guests and create a custom-tailored experience for each of their visitors. This is where Customer Relationship Management (CRM) can be of use.

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Front of House Customer Experience Seating Reservations 148

Culinary Cues

MAY 15, 2021

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. What if……happens? How will we react?”

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Customer Experience Cash Management Customer Service Front of House 390

The Restaurant Times

NOVEMBER 30, 2021

In the Middle East edition of our PRIME report, we tried to understand the perceptions of the restaurant operators in the region regarding technology adoption. The more streamlined the operations, the lesser is the table turnaround time and the better is the customer experience. Source: Forbes. Supply Chain.

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Technology Operations Front of House Customer Experience 52

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. Read the first part, here.

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The Restaurant Times

NOVEMBER 10, 2021

Effective operations management is thus vital to run a successful restaurant business. Top Ways Of Enhancing Restaurant Operations Management. This article aims to highlight the major aspects of restaurant operations management and how you can ace each one of them. A lag in any one of them can impact other processes downstream.

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Operations Management Management Front of House 52

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? In terms of operation, we are constantly discussing social media, both in good ways and bad. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

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Fast Casual Front of House Fine Dining Mobile Ordering 156

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. How much time and effort are placed on this?

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Fine Dining Dine-in Front of House Design 319

The Restaurant Times

NOVEMBER 16, 2021

From procuring raw materials to delivering food to customers, every little aspect of restaurant operations has taken a hit. In th e Middle East PRIME Report , we did a deep dive into the Middle East F&B industry to understand the major challenges that the restaurant operators have been facing, especially post-COVID-19. .

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Presentation Operations Front of House Fast Casual 52

7 Shifts

MAY 27, 2021

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Table of Contents. What is a Rotating Schedule?

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Front of House Employee Relations Back of House Take-out 370

The Restaurant Times

OCTOBER 28, 2021

Restaurant technology can simplify your operations to a great extent and . Technology can easily streamline your day to day operations on busy nights and weekends. Restaurant Technology To Prepare Your Restaurant For Full Capacity Operations. Kitchen Display System . Point of Sales (POS) System . Contactless Payments .

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Technology Operations Point of Sale Mobile Ordering 52

Modern Restaurant Management

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

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Modern Restaurant Management

AUGUST 6, 2020

Improving from 20 percent margin to a 35-percent margin on a $12 dish, serving five0 covers per night translates into a $90 net increase in profits, allowing for increased cash flow to sustain operations. Let’s say you operate a burger shop with beginning inventory valued at $5,000. Optimize Inventory.

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Front of House Inventory Food Safety Social Media 212