Culinary Cues

NOVEMBER 25, 2019

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

Fine Dining 403

Fine Dining Food Order Back of House Uniforms 403

Culinary Cues

NOVEMBER 22, 2022

Soul is the definition of you and the pursuit of this will always be our most important goal in life. Does that story take people back in time and allow them to think about the impact the place, building, people, and food had on who they are today? Is this poetic nonsense or is there truth in this idea of soul?

Back of House 397

Back of House Transportation Café Food Order 397

7 Shifts

MARCH 11, 2020

Read on to discover common restaurant opening expenses you will definitely encounter, and unexpected restaurant opening costs that you may encounter on your journey to restaurateurship. Furniture & Equipment Restaurant equipment can set you back between $100,000 and $300,000. Check out these U.S.

License 354

License Cash Management Inventory Food Supply 354

7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. Third-party platforms keep this data from you.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

NOVEMBER 17, 2020

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Ask them to fill out these sections, and then give you, their manager, the form. What is a restaurant employee evaluation form?

Point of Sale 370

Point of Sale Download Communication Reference 370

7 Shifts

JUNE 8, 2020

Lindsay: “ Definitely making people’s day. As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Such an incredible opportunity for both personal and professional growth.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Transact

OCTOBER 25, 2022

We’re definitely the same as everyone else in that we’ve had to find ways to do more with the same or fewer team members.”. Inexperience and understaffing can lead to inconsistencies in the back-of-house for some brands. Back when we were relying on team members to label, there was no integrity or consistency behind that system.

Sports 147

Sports Bar Back of House Food 147

7 Shifts

OCTOBER 15, 2020

Data from Restaurant365 backs up our own findings, showing that the sales recovery of New York is trending below the average (with New York sales remaining 52% below pre-COVID levels, whereas the average is 22%). As the Head of U.S. What support is available for New York restaurants 1.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

7 Shifts

JULY 8, 2023

Take Johnny Zela, who tended the bar with Joe at the very beginning of Condado. And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer.

Hiring 273

Hiring Back of House Take-out Training 273

Modern Restaurant Management

MARCH 20, 2020

While beneficial in many ways, housing mass amounts of data leaves restaurants wide open to potential breaches — and hackers aren’t always the culprit. Following suspicious email links and attachments, for example, falls precisely into that definition. Equally devastating are failures to properly configure online servers.

Online Ordering 216

Online Ordering Email Marketing Franchise Franchising 216

Modern Restaurant Management

MARCH 6, 2020

Are drive-ins back? Definitely not.) Now more than ever, restaurant employees are taking their jobs seriously—and restaurants who don't offer employees the benefits of full-time corporate jobs are already seeing higher turnover. In-N-Out Burger extends benefits to its part-time employees. Probably not.)

2020 206

2020 Coaching Front of House Customer Service 206

EATER

NOVEMBER 16, 2021

In addition to figuring out how to make your Thanksgiving food fit into a suitcase and keep it at food-safe temperatures in transit, plenty of folks across the country are also trying to figure out which foods they can — and can’t — bring on an airplane. But green bean casserole is fine. What exactly constitutes a liquid, though?

Definition 111

Definition Transportation Travel Back of House 111

Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. On our first day, we had a line out the door of guests and ran out of oysters to sell. It was definitely a learning experience for myself and the rest of the team as we banded together to turn this hectic situation into a positive one.

Back of House 189

Back of House Front of House Communication FOH 189

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Here are their responses. To read part one, click here.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

JUNE 26, 2024

High-definition digital menu displays are a must, allowing you to showcase mouth-watering images of your offerings and update content in real time. Customers definitely don't want to see long lines and excessive wait times in the drive-thru lane. Does the payment process take too long? Is the menu difficult to read?

Seating 175

Seating Mobile Ordering Point of Sale Customer Experience 175

Modern Restaurant Management

JANUARY 26, 2022

To ensure that you’re catering to all types of customers, offer take-home meals and/or cocktails kits if possible. Not only will offering these kits increase your revenue and expand your reach, but they’ll also be easier to prepare than in-house meals. A prix fixe menu also gives off an air of elegance. Throw a party!

Social Media 225

Social Media Seasonal Menu Advertising Events 225

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

JUNE 25, 2024

" The most common problem new restaurants face is that they open undercapitalized, inKind CEO Johann Moonesinghe pointed out. " The most common problem new restaurants face is that they open undercapitalized, inKind CEO Johann Moonesinghe pointed out. "There are pros and cons to any type of funding a restaurant can take.

Front of House 179

Front of House Back of House Employee Relations FOH 179

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. The personalization of drive-thrus began internally across many brands a few years back. Every minute!

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

APRIL 29, 2021

“Wages across the country are definitely up for the industry, in virtually every location. Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Two-thirds of new hires signing up for DailyPay.

Fast Casual 221

Fast Casual Hiring Online Ordering Front of House 221

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 196

Delivery Front of House Back of House Fine Dining 196

EATER

NOVEMBER 16, 2023

In addition to figuring out how to make your Thanksgiving food fit into a suitcase and keep it at food-safe temperatures in transit, plenty of folks across the country are also trying to figure out which foods they can — and can’t — bring on an airplane. Alyssa Nassner But green bean casserole is fine.

Definition 130

Definition Transportation Travel Back of House 130

Modern Restaurant Management

MAY 23, 2023

For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game. The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic.

Customer Service 167

Customer Service Dietary Restrictions Delivery Online Ordering 167

7 Shifts

APRIL 26, 2023

There's definitely been a deeper segmentation relative to what I had first entered into the market as. View this post on Instagram A post shared by 7 Leaves Cafe (@7leavescafe) But last but definitely not least is really just trying to find the right team member base that elevates our brand and meets the needs of our customers.

Leadership 195

Leadership Employee Relations Customer Experience Front of House 195

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Rely on Technology to Increase Operational Efficiency. Enhance CX with Accelerated Contactless Adoption.

2022 189

2022 Hospitality Loyalty Program Point of Sale 189

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Particularly during the pandemic, providing high quality disposable sanitary products to back-of-house staff is an absolute necessity.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Particularly during the pandemic, providing high quality disposable sanitary products to back-of-house staff is an absolute necessity.

Supplies 148

Supplies Food Supply Compost Back of House 148

Embrace the Suck

APRIL 18, 2022

There are also some that thrive (15%) and the elite few that drive their market (5%)… these top two categories came out of the pandemic stronger because they focused on the right things. I don’t know about you…but I’ll take that 20% profit restaurant model every time! They focus on the wrong things.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. What is your brand doing to give back? Anthony Valletta has had an extensive career in the hospitality business. Whereas before it was 'who's going to pay me the most money?'

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

EATER

MAY 3, 2021

When she came back, she noticed a shift in the way her employers treated her. “I I came back to be given the silent treatment from the owner,” she told me via email. “He But the pay couldn’t compare to what she was making before, so now, she’s back. We do a ton of business out of a 400-square-foot kitchen,” Glassman said.

Back of House 145

Back of House Cash Management Kitchen Safety Insurance 145

7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. For an industry with a high rate of first-year closures, Lula Cafe's longevity is a testament to what Hammel calls a youthful mindset.

Communication 195

Communication Front of House Education Back of House 195

7 Shifts

OCTOBER 10, 2019

Spookify your menu with these Halloween menu ideas Your menu is a great piece of in-house marketing material you can use to emphasize the Halloween vibes. This way, you can skip the hassle and costs of testing out new dishes, and keep your menu consistent with what your diners already love. fake, or real!) The devil's eggs. Beet salad.

Specials 231

Specials Bar Seasonal Menu Events 231

Cheetah

JUNE 15, 2021

Seeking inspiration in adjusting to a new normal, we checked back with some of our favorite restaurants to see where they are now. Seeking inspiration in adjusting to a new normal, we checked back with some of our favorite restaurants to see where they are now. Table of Contents. Managing End of COVID Restrictions at Your Restaurant.

Back of House 148

Back of House Small Business Catering Fine Dining 148

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Restaurant Clicks

SEPTEMBER 29, 2021

I went out and scoured the city high and low to find out who has the greatest steak, and I did not come back empty-handed. No other places in the city compare to the ones listed below, so go ahead and check them out to find your new favorite steak spot. Cowford Chophouse. Make a Reservation.

Front of House 146

Front of House Reservations Back of House Hotels 146

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. hat are the differences between the back-of-the-house and front-of-the-house? Let’s get started!

BOH 112

BOH FOH Front of House Back of House 112

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Or maybe the answer just keeps shaking out in one direction.

Pricing 145

Pricing Back of House Food Order Food Supply 145