EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. I got a full-ride scholarship to UMass Amherst, where I majored in sustainable agriculture and gender studies and minored in English literature. Only 30 percent of glass bottles are recycled in the U.S.,

Sustainability 75

Sustainability Back of House Front of House Agriculture 75

7 Shifts

JUNE 27, 2022

Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. Why Hungry House is called an “anti” ghost kitchen. After Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, she went on to found Hungry House. We get into: Ghost kitchen myths.

Front of House 195

Front of House Food Supply Consumer Goods Customer Experience 195

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Effectively educating those (bartenders, wait staff, back of the house, etc.) Choose a Versatile Plant-Based Protein.

Dietary Restrictions 219

Dietary Restrictions Food Front of House Back of House 219

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!

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

7 Shifts

DECEMBER 16, 2020

Here’s how they evolved their operations to sustain their business during the pandemic. However, self-operated delivery was not sustainable for their business concept and staff. “I As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.

FOH 284

FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchise 197

Franchise Franchising 2022 Fast Casual 197

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 223

Technology Tip Distribution Front of House Loyalty Program 223

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

Culinary Cues

SEPTEMBER 26, 2020

Pose these questions to your employees – who is better positioned to find the answers that would lead to a higher level of trust among customers than those who interact mask to mask? [] Your kitchen employees know that 25 or 50% occupancy caps on restaurant dining rooms will never be sufficient to sustain an operation.

Kitchen Safety 336

Kitchen Safety Back of House Front of House Customer Experience 336

7 Shifts

MAY 10, 2021

We need to start to build that foundation for having that equity of you have a sustainable lifestyle that this is ‘a real job,' because the reality is it's not right now because real industries are investing in the success of their people, and [the restaurant industry is] using the success of our people to invest in the success of our business.

Hiring 370

Hiring Back of House Tip Distribution Insurance 370

Modern Restaurant Management

OCTOBER 8, 2021

Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. For the hospitality industry, the last 18 months have been very challenging. Taking pictures of all items in a delivery order. Verifying the match of known purchasing devices.

Mobile Ordering 200

Mobile Ordering Online Ordering Front of House Customer Service 200

Modern Restaurant Management

DECEMBER 29, 2023

Three Strategies for Achieving Better Alignment The staff vs. tech dynamic isn’t sustainable. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff. Three ways to ease the adversarial relationship between your staff and your technology.

Technology 124

Technology Front of House Fast Casual Back of House 124

Restaurant Engine

MARCH 13, 2024

Trend: A Nod to Sustainability According to one study , your customers care about sustainability. Consider these statistics from the study: 90% of people say sustainability matters to them. Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out.

2024 52

2024 Food Compost Front of House 52

The Restaurant Times

FEBRUARY 22, 2022

Sustainable Business Practices . More than a decade ago, millennials started to advocate the cause of sustainability, and Gen Z has only added to it. The concept of sustainable business growth has developed significantly over time. However, we are living in exciting times with new opportunities emerging out of utter chaos.

2022 98

2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

SEPTEMBER 30, 2022

Others are plastic and can sustain a drop. As managers, our foundation was built in the front-of-house as servers, bartenders, or hosts (even if we started out in kitchen.) Here's what you're empowered to do when you're next to your staff and in front of your guests. Some are glass and will shatter on impact.

Technology 198

Technology Front of House Tip Distribution Back of House 198

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line. A Window into Warewashing.

Kitchen Safety 203

Kitchen Safety Front of House Food Safety Equipment 203

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Cleanliness Is Front and Center. Redefining that experience will be important.

Front of House 155

Front of House Back of House Seating Design 155

Squirrel Systems

MARCH 8, 2024

Front-of-House Robots In the dining area, robots are being employed as servers and hosts. Robotics in the restaurant industry is no longer the stuff of science fiction. From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. It’s a sustainability issue, but it also impacts the business’s profit margin. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth. Guest loyalty pays off.

Mobile Ordering 198

Mobile Ordering Front of House Communication Online Ordering 198

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Ghost kitchen start-ups have raised over $22.2 billion in funding over the last two years. Ghost Kitchen Business Model. Reef Global.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

The Rail

MARCH 14, 2023

Sustainability By going digital with your menu and receipt systems, you can significantly reduce the paper waste and energy consumption required to produce printed menus. Benefits of Using QR Codes at Your Restaurant There are several benefits to using QR codes in restaurants. As a restaurant owner, you can consider the following benefits.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

Modern Restaurant Management

JANUARY 5, 2022

To grow and sustain business, every restaurant needs to be able to quickly adapt to a changing world. Limited staffing during the pandemic has shown operators how technology can streamline front- and back-of-house operations, providing much-needed support for even the smallest shift teams.

Technology 167

Technology Front of House Online Ordering Back of House 167

EATER

SEPTEMBER 11, 2023

Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.

Food Truck 115

Food Truck Front of House Back of House Government 115

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Despite the declining guest counts, the primary driver behind the industry’s sustained increase in sales remains the unusually high average check growth. Full-Service Back-Of-House Staffing Improves, But Training and Coaching Needs Increase as Average Tenure Drops.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 436

Fine Dining Employee Relations Front of House Small Business 436

Modern Restaurant Management

DECEMBER 21, 2022

Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. For part one, click here. – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 198

2023 Loyalty Program Mobile Ordering Customer Experience 198

Sante

JANUARY 9, 2020

If this is your house style, or you are looking for some nice, smaller production selections, here are the top ten picks from Planet Grape Wine Review. If this is your house style, or you are looking for some nice, smaller production selections, here are the top ten picks from Planet Grape Wine Review. SIP Certified Sustainable.

Front of House 130

Front of House 2016 2017 2009 130

Modern Restaurant Management

MARCH 3, 2022

Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. Running a profitable restaurant can be a challenge for a multitude of reasons. During a global pandemic, it can seem nearly impossible. Thus, maintaining a loyal customer base is paramount.

Kitchen Safety 197

Kitchen Safety Food Safety Front of House FOH 197

Lavu

SEPTEMBER 29, 2023

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. This has left restaurants struggling to find and retain staff. million, while the number of hires was 1.3 million, while the number of hires was 1.3

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 190

2024 2023 Food Order 2013 190

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” We’ve all heard it. Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around?

Hiring 195

Hiring Front of House Back of House Document 195

7 Shifts

APRIL 21, 2023

With experience in the front and back of the house, Kam Talebi has walked a mile in both shoes. What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? Not every restaurant worker wants to be a celebrity chef. Maybe you realized hospitality is your passion.

Leadership 195

Leadership Training Front of House Customer Experience 195

Restaurant Clicks

NOVEMBER 13, 2021

Vinegar Hill House Superfine The Atrium Almondine Bakery AlMar Grimaldi’s Pizzeria Bread & Spread Westville Dumbo The River Cafe Celestine Gran Electrica. Vinegar Hill House. View this post on Instagram A post shared by Vinegar Hill House (@vinegarhillhouse). Most restaurants in this area cater to dinners or lunch.

Front of House 109

Front of House Café Online Ordering Reservations 109

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

MAY 17, 2021

Restaurants should focus on short-term recovery and sustainability as they work with their employees to outline an approach that not only adheres to their different state and city codes and requirements, but also takes into account their employees’ comfort levels. .” Health and Safety Concerns.

2021 162

2021 Front of House Back of House Hiring 162