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?

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Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. What Is Back Of House (BOH)?

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Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

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Back of House Kitchen Safety Hotels Front of House 321

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%).

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Technology Mobile Ordering Social Media Online Ordering 312

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? Orders come from a multitude of places.

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2024 Front of House Mobile Ordering Fast Casual 203

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. ChowNow ChowNow is a customized online ordering app for restaurants.

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7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. ChowNow ChowNow is a customized online ordering app for restaurants.

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Operations Management Management Mobile Ordering 352

7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. It has left far too many of its workers to rely on food stamps —an irony that shouldn't go unnoticed. The restaurant industry has a wage problem.

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Culinary Cues

MAY 1, 2023

They are the people I am most comfortable around – people with whom I share something important – preparing food. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

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Front of House Back of House Food Order Seasonal Menu 431

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Food allergies. Food Service, Kitchen, & Hospitality Tech. Cooking and Food Preparation. Table of Contents. Skills for Your Resume. Undercooking.

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Culinary Cues

JANUARY 8, 2023

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat of a cook’s rhythm. Then the printer begins to talk to cooks as the first orders arrive. Ready, yes, calm, not really.

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Fine Dining Back of House Front of House Food Order 464

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. 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. Table of Contents. What does 86 mean?

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Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. I have very fond memories of walking the streets of St. That was it!

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7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

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Culinary Cues

AUGUST 24, 2023

This is what allows cooks to stay one step ahead of chaos, if anything is out of order than the system starts to crumble. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order.

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Back of House Front of House Food Order Uniforms 409

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. Back in 2019, TouchBistro’s Annual Industry Report found that seven in 10 restaurants in the U.S. were experiencing a labor shortage. million jobs – or 12% – short of pre-pandemic levels.

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Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Not necessary!

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Modern Restaurant Management

MAY 8, 2024

More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-thru.

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Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. Throughout the kitchen – this is the rule of thumb: everything has an order, a place, and a time that everyone adheres to.

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Front of House Back of House Point of Sale Uniforms 357

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

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7 Shifts

MARCH 20, 2020

Restaurant status by state Off-premise consumption of your restaurant’s food is the silver lining for your business during this otherwise dark time. However, not all restaurants were intended to be takeout-first businesses, so getting your regulars to associate your name with to-go food might seem like a challenge.

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Delivery Front of House Back of House Online Ordering 366

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020.

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Technology Front of House Social Media Back of House 370

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. That system needs access to the internet in order to keep functioning. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.

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Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). Try “FOOD” on for size. We need to embrace the good and understand the bad and the ugly. Even if it’s only 20 minutes – make this a priority.

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Technology Front of House Social Media Back of House 351

7 Shifts

FEBRUARY 13, 2023

The practice has proven to increase instances of sexual harassment , reliance on food stamps , and continues to uphold the financial instability of so many employees in our industry. We operate as a tip pool restaurant with equal parts shared between the back and front of the house, weighted by position and number of hours worked.

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Culinary Cues

JANUARY 15, 2024

As the chef of a busy restaurant, I know emotions in the kitchen will be high and the focus on food will be challenged by the anxiety felt by cooks hoping their team will make it to the next round. Walking over toward the bakeshop I hear Jake respond to a server’s question regarding timing until her order is up. I respond in kind. “No

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Front of House Food Order Back of House Café 249

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. 2020 was a year that the restaurant industry won’t soon forget.

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2021 Front of House Social Media Back of House 370

7 Shifts

JULY 12, 2023

She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I It served a purpose. I seen the books.

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Modern Restaurant Management

APRIL 11, 2024

By introducing this range of visionary features, the fast-food giant attracts new business by creating an environment where friends and family can enjoy signature food and value. Additionally, digital menus and order-ahead options enhance convenience and offer personalized customization.

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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.

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

7 Shifts

OCTOBER 12, 2022

Casual restaurants, fast food, quick service. Establishments that require a diversity of staff (servers, hosts, bussers, food runners, etc.) There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Servers, sometimes other FOH staff.

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Tip Distribution FOH Fast Casual BOH 365

Modern Restaurant Management

JANUARY 15, 2024

Now is the time to get your plays in order to be a winner this Super Bowl Sunday. Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house. Many consumers are leaning towards locally sourced products and homemade food items, so a housemade sauce is sure to impress.

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Food Supply Point of Sale Back of House Inventory 208

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

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Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations.

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Front of House Back of House Online Ordering Food Order 211

7 Shifts

AUGUST 5, 2020

We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? The order fulfillment process gets slowed down if your staff don’t know who is responsible for what.

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Delivery Food Email Marketing Front of House 341

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up.

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Modern Restaurant Management

SEPTEMBER 14, 2022

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. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes.

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Front of House Mobile Ordering Loyalty Program Back of House 211