BNG Point of Sale

DECEMBER 6, 2021

Implementing a point-of-sale system for your restaurant can help reduce these financial losses while providing other benefits that will improve the work experience for employees. Increased revenue: One of the primary benefits for restaurant employees working with a point-of-sale (POS) system is increased revenue.

Point of Sale 52

Point of Sale POS Cash Management Front of House 52

Culinary Cues

MARCH 21, 2022

Storerooms and coolers are organized so that containers are all pointed in the same direction with labels facing out, sauté pans at a line cooks station are stacked with the handles facing in the same direction, and a cook’s production list is written either in order of work to be done, or in terms of the amount of time each task requires.

Front of House 357

Front of House Back of House Point of Sale Uniforms 357

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. 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. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 221

FOH Front of House Customer Service Back of House 221

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

JUNE 9, 2022

But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. You can also compare scheduled versus actual labor reports for a specific date range and weigh sales dollars against labor dollars.

Front of House 196

Front of House Point of Sale POS Cash Management 196

7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. When staff are unhappy, you lose more than just the cost of hiring and training. Use this in combination with your POS sales data to identify your best employees based on stats as well as intuition. People are the heart of the restaurant.

Front of House 381

Front of House Social Media Back of House Sports 381

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 378

2022 Food Truck Merchandise Point of Sale 378

Lavu

FEBRUARY 14, 2024

Incorporating a POS terminal within your bar’s point of sale system elevates the efficiency and accuracy of managing your inventory, directly influencing your ability to grow your business. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate.

POS 164

POS Bar Point of Sale Front of House 164

7 Shifts

SEPTEMBER 16, 2021

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. Standardized training across all of your locations unifies all employees to work within the guidelines you've created. Table of Contents.

Management 370

Management Management Document Hiring 370

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

JANUARY 23, 2021

When profit is measured in more significant profit from fewer sales then I will make a statement that may cause many chefs scratch their heads in disbelief: “Food cost percentage is far less relevant – it’s all about contribution margin.” In both cases it is sales (the top line) that sets the stage for success. SP = $43.33.

Point of Sale 450

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

Modern Restaurant Management

DECEMBER 2, 2022

Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Modern point-of-sale systems will generate analytics on each employee so you can create actionable insights. As a manager, hiring an employee doesn’t mean your job is over. Setting Goals.

Management 189

Management Management Point of Sale Front of House 189

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

Ken Burgin

FEBRUARY 13, 2024

Are there opportunities for further training, or to attend workshops and events? If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 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

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. 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. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Let’s review how restaurant technology can assist you with your daily operations.

Technology 203

Technology Front of House Back of House Point of Sale 203

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

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe. The question is: “What’s the answer?”

Kitchen Safety 335

Kitchen Safety Back of House Front of House Customer Experience 335

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

7 Shifts

SEPTEMBER 19, 2022

But we're at an inflection point in the restaurant industry. Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Front of House Positions: 41% turnover rate.

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

Modern Restaurant Management

JUNE 2, 2022

They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. As consumers continue to feel a greater sense of normalcy, many pandemic-related concerns have started to subside.

Mobile Ordering 189

Mobile Ordering Front of House Back of House Consumer Goods 189

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

DECEMBER 27, 2019

When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Orientation and training ($820.96): Onboarding are training are costly and time consuming. The average restaurant employee, however, change jobs every 56 days ! Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Here are some guidelines to consider implementing before your next shift. Create a sanitization & cleaning checklist ?? Understand cleaning vs sanitizing ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Black Box Intelligence

NOVEMBER 17, 2022

Best and worst performing region, segment and cuisine is based on same-store sales growth. After experiencing the softest sales growth results in over a year during this past June and July, the restaurant industry has since enjoyed a strong rebound in its sales that started in August and has extended into October.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? Look to your restaurant’s website provider or your point-of-sale vendor first to see if there is an integration.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

AUGUST 7, 2020

Candidates get bonus points for discussing this role and past roles passionately. What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) A server calls in sick at the last minute.

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

JUNE 23, 2022

Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. The front of the house features POS tablets as well as tablets loaded with digital checklists that chronicle everything from opening and closing tasks to basic store hygiene functions.

Food 189

Food Food Safety Front of House Fast Casual 189

Lavu

OCTOBER 13, 2023

A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue. A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.

Management 189

Management Management BOH Front of House 189

Modern Restaurant Management

OCTOBER 30, 2020

percent per year, then you’ve spent around 34K per year on training alone. In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Before global lockdowns, the U.S.

Front of House 197

Front of House Point of Sale Technology Back of House 197

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Modern Restaurant Management

DECEMBER 10, 2021

Your restaurant’s main selling point is the food. If you pull a joker, the meal is on the house. Train your staff to build other taking points. The more talking points you can generate for your restaurant, the more traffic you’re likely to get. Others tend to emphasize their cheaper menu options.

Marketing 226

Marketing SEO Front of House Website Management 226