7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. Restaurant schedules shuffle all the time. Table of Contents. What is a Rotating Schedule? What is a Rotating Shift? Fixed Versus Rotating.

Front of House 195

Front of House Employee Relations Back of House Take-out 195

Xtra Chef

NOVEMBER 18, 2020

Incorrect or inconsistent kitchen training can lead to larger portion sizes than planned. Here are four methods that can be implemented to directly address the most common sources. To forecast your par levels, refer back to past sales data. Food waste is a serious environmental and humanitarian issue. Food Spillage.

Waste 110

Waste Food Front of House Compost 110

7 Shifts

AUGUST 15, 2022

Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner. There are a lot of jobs available in the restaurant industry. But there's one thing between you and the role you want: the interview. Plus what kind of questions to ask the interviewer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

The Restaurant Times

JUNE 26, 2021

This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . Hiring an apt number of people for the back-of-the-house and front-of-the-house operations is critical to optimize the restaurant’s labour cost. . Source: Forbes.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

360Training

JUNE 11, 2020

They’re referred to as Potentially Hazardous Foods (or PHFs). According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. during processing and manufacturing. By Contaminant.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Touch Bistro

JULY 18, 2021

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Touch Bistro

MAY 10, 2021

The best way to do this is to create a food waste tracker (this can be as simple as a hard copy sheet of paper) to account for all of your front- and back-of-house waste for a given period of time, such as one week. Running a foodservice operation involves a lot of moving parts. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

BNG Point of Sale

JULY 16, 2021

Revenue is the money that comes in for a restaurant, and it can be earned from many different sources. Continue reading to learn more about revenues in the restaurant industry as well as calculations for estimating revenues at your particular establishment. Most average restaurant revenue statistics reflect pre-COVID sales numbers.

Point of Sale 52

Point of Sale Seasonal Menu Cash Management Fine Dining 52

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

Restaurant365

MAY 30, 2022

The world’s growing focus on alternative protein sources was on full display. After a two-year-long hiatus, the National Restaurant Association’s annual show finally reopened in Chicago’s sprawling McCormick Place. Familiar topics were perched on the crowd’s lips: inflation, rising food prices, the labor shortage, rolling waves of Covid.

2022 29

2022 Front of House Recruiting Back of House 29

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. You won’t need to reference external sources if your own standards go above and beyond the requirements. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards.

Front of House 215

Front of House Management Management Franchise 215

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

The Restaurant Times

MARCH 7, 2023

Getting a Michelin Star has been referred to as any restaurant’s pinnacle accomplishment. Along with a flurry of media coverage, these coveted honors can also bring in a hoard of new customers and respect from the industry. But what is a Michelin Star? And what does it mean? Let’s find out in detail! What Is A Michelin Star Restaurant?

Front of House 52

Front of House Customer Experience Back of House Fine Dining 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. To help you out, we’ve put together this comprehensive guide on restaurant metrics. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass.

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Sante

NOVEMBER 30, 2020

The internationally trained Georgian winemaker blends heritage and modern techniques to make a balanced wine at a low price of $18.99. The vineyard name Diora means “gold” and references the golden hue of the neighboring hills. Deborah Grossman. Here are several categories for selecting holiday beverages.

Vineyard 130

Vineyard 2018 Front of House Beverage 130

The Restaurant Times

AUGUST 25, 2022

Realizing the huge potential of chocolate desserts in India, Vikas Punjabi voyaged from Australia to India in 2007 to launch the first-ever chocolate cafe brand, The Chocolate Room. The brand is known for serving a diverse range of sumptuous chocolate desserts and beverages with a live kitchen experience. .

Franchise 98

Franchise Franchising 2007 Customer Experience 98

Open for Business

DECEMBER 12, 2023

You don’t have to retain a lawyer up front, but you at least need to have a consultation with an attorney to understand your options in terms of incorporation, as well as the laundry list of other things that you’ll need to consider. “You Most restaurants need funding, especially during the initial stages when they’re setting up.

Back of House 78

Back of House Restaurant Law Email Marketing Small Business 78

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. .” Takeout For Good. Aramark Creates Safety Plans. Frequent hand washing following CDC guidance and food code.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

The Restaurant Times

MAY 19, 2021

Source: The Meeting Pool. Restaurant operation manuals are the spine of restaurant businesses. They include a set of important documents, guidelines, and other information that restaurant managers and staff should be aware of. The operation manual for restaurant also provides guidelines to new restaurant employees and interns.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

Sling

MAY 24, 2023

In essence, a restaurant employee handbook does two things: Tells employees what you expect of them Tells employees what they can expect from you In addition, a restaurant employee handbook can be a source of protection against litigation. It’s a way to define the working relationship between employer and employee.

Employee Relations 88

Employee Relations Restaurant Law Information Back of House 88

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

EATER

MAY 9, 2023

We asked wedding industry pros — those people who are often responsible for what some people unironically refer to as the best day of their lives — for the worst mishaps and the most unfortunate turn of events they’ve experienced on the job. Their wedding food horror stories, if you will. Could you please help us?” (We

Catering 87

Catering Back of House Front of House Food Truck 87

KaTom

JUNE 4, 2020

As people look to take a break from kitchen duties, feeding their families every night during social distancing, KaTom is suggesting some takeout restaurants for a handful of cities across the country. We hope these contributions to the pantheon of restaurant advice help hungry folks in these cities and give local businesses a boost.

Food Truck 122

Food Truck Front of House Back of House Social Media 122

EATER

NOVEMBER 5, 2021

The list includes hard-to-source bottles from Lebanon and Palestine. Amid an unprecedented crisis, chefs, bakers, and operators imagined new ways for diners to revel in the pleasure of a good meal and a shared experience — even if that meant doing so outside or via takeout containers. Hillary Dixler Canavan, restaurant editor.

Fine Dining 137

Fine Dining Front of House Food Truck Back of House 137

Touch Bistro

JUNE 29, 2021

As a restaurant manager, you’ve got a lot on your plate. Considering that 51% of restaurateurs cite staffing issues as their biggest challenge , it’s worth your time to address headaches like scheduling, so you can focus on making sure your guests are happy. One way to do this is by implementing a rotating schedule. Let’s dive in! for instance.

Download 52

Download Tip Distribution Front of House Sourcing 52

EATER

MARCH 13, 2024

Andrea D’Aquino New books from Von Diaz, Edward Lee, Benjamina Ebuehi, and more will add sparkle to your cooking repertoire How do you pick the best of anything, when the question of what qualifies as best is inescapably subjective? And it’s hard to think of anything better than that. Hot Sheet is a guide to using your oven better.

2024 118

2024 Book Take-out Food Order 118

EATER

AUGUST 21, 2020

Peter Meehan’s transgressive vision helped redefine food media with the groundbreaking Lucky Peach , and later transformed the LA Times ’s food coverage. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers.

White Paper 145

White Paper Social Media Magazine Back of House 145

Black Box Intelligence

NOVEMBER 1, 2021

Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 percentage points or more during the week). .

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84