Culinary Cues

MARCH 26, 2022

Training ALWAYS pays back in dividends. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right? Spoiler alert – nothing could be further from the truth.

Cash Management 439

Cash Management Social Media Restaurant Law Communication 439

Culinary Cues

AUGUST 4, 2022

Thinking that the way to recover from the financial pains of a once in a century pandemic is to cut back on quality product and service and push the ceiling on pricing is short-sighted and ill-conceived as a strategy. Well then – what will? Try apathy on for size. It infects others who are easily convinced that it is the way it needs to be.

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Front of House Back of House Coaching Customer Service 401

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

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Back of House Front of House Food Order Definition 419

Modern Restaurant Management

APRIL 20, 2020

Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. To support restaurants, ezCater has waived commissions on all Feed the Front Line meals. This edition of MRM News Bites features ezCater, S?mrus, ” Small Brand, Big Heart.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary. But when this occurrence takes place with a team, the results can be magical. It is beautiful to watch and energizing to experience.

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Café Front of House Point of Sale Back of House 418

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance.

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Hotels Front of House Fine Dining Back of House 327

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 444

Fine Dining Front of House Customer Service Customer Experience 444

7 Shifts

JANUARY 7, 2020

What is the key to success in the restaurant industry? While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. The people you hire to run your restaurant can make or break the business. Why Care About Employee Engagement? First things first: what is it?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding?

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FOH BOH Food Safety Customer Service 307

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.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

NOVEMBER 17, 2021

You should take physical inventory on everything from edible ingredients and cleaning supplies to dinnerware, uniforms, and tabletop items - anything you need to order more of. Kitchen items should be counted separately from the front-of-house and bar inventory. avocados in the stock room. Table of Contents. Inventory Basics.

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Inventory Management Management Point of Sale 370

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 317

Food Truck Customer Service Customer Experience Front of House 317

SpotOn

FEBRUARY 26, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

Point of Sale 88

Point of Sale License Insurance POS 88

Ken Burgin

MARCH 1, 2020

Front of House: Have hand sanitiser available for customers at the entrance. Spotlessly clean uniforms – how are those aprons and chef jackets looking? Kitchen: Check the public view of the kitchen from outside – through a window or back door. Here are some quick ways to make this obvious to customers.

Front of House 155

Front of House Back of House Uniforms Customer Service 155

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Sushi Maki Ocean Tempura. “Sushi Maki is a true family affair.

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Brewery Design Food Supply Equipment 348

7 Shifts

SEPTEMBER 9, 2019

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With labor laws on age, wage, overtime, and time off–many of which vary between New York State and New York City–it’s easy to overlook a law or two.

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Restaurant Law Cash Management Article Uniforms 283

Cheetah

JUNE 14, 2021

Profit margins would almost certainly shrink as businesses would be forced to reduce opening hours, eliminate tables, make guests wait or even push back reopening altogether. That explains why they are quitting in droves or not coming back to work after being laid-off. To get workers back, restaurants will have to make a real change.

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BOH Back of House Front of House Employee Relations 148

Apicbase

APRIL 5, 2024

By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. What Back-of-House Processes Can Restaurants Automate? What Is Restaurant Automation?

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Back of House Front of House BOH Point of Sale 52

Open for Business

MARCH 1, 2023

Casual restaurant interviews A more laid-back restaurant doesn’t mean laid-back interview preparation. Your approach to what to wear to an interview at a casual place can be more laid back though. Office setting, front of house, or back of house? Wear what you would wear to work a shift there.

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Front of House Back of House Uniforms Casual 78

360Training

DECEMBER 23, 2019

Make sure to clean the back of your hands, wrists, between your fingers, and under your fingernails. Going to the front of the house. When you show up for your shift, wear clean clothing, not the same uniform from the day before. For instance, you can use hairnets and tie long hair back. Hand Washing.

Food 68

Food Uniforms Transportation Front of House 68

Squirrel Systems

JUNE 24, 2024

Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Enhancing the Guest Experience Priority: Providing an exceptional dining experience that keeps customers coming back is crucial. Staff Training: Provide ongoing training for staff on the latest health and safety protocols.

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Operations Kitchen Safety Loyalty Program Food Safety 52

Apicbase

JULY 26, 2024

This article explores the primary problems faced by multi-site restaurants and how the right technology can solve them, focusing on the best tech solutions for back-of-house (BOH) operations. Here’s how to stay in control of the back of house. Download Your Free Copy Now!

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Back of House Allergens Front of House Food Supply 52

Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Mad Mobile

FEBRUARY 5, 2024

The uniforms. 43% of operators choose POS systems like tablets for functionality There are so many ways that tablets enhance restaurant workflows : Place orders instantly: No more rushing back and forth from kitchen to dining room. What’s driving the rapid adoption of restaurant tablets? The signage. This wasted time adds up.

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Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

NOVEMBER 16, 2023

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. The icing on the cake was Deliveroo’s Best Dessert Restaurant Award.

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Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. The icing on the cake was Deliveroo’s Best Dessert Restaurant Award.

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Franchise Franchising 2008 Mobile Ordering 52

Lavu

NOVEMBER 27, 2024

It allows you to: Keep tabs on inventory levels at each location Move stock between restaurants when needed Maintain consistent recipe costs, ensuring uniform pricing and margins Analyze usage trends to fine-tune ordering The system’s data analysis tools offer valuable insights into inventory performance.

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POS Loyalty Program Point of Sale Online Ordering 78

The Restaurant Times

MAY 19, 2021

They enable restaurants to maintain uniformity and consistency in terms of maintenance and service delivery, across all outlets. 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.

Operations 52

Operations Employee Relations Front of House Kitchen Safety 52

Restaurant365

JULY 17, 2020

Most multi-unit restaurant groups run each of their locations as a separate legal entity. Each entity and store has its own P&Ls and balance sheets. If all entities are held under a holding company, the GAAP financial statements can be consolidated to see the true picture of the overall business. Intercompany debt.

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Point of Sale Consumer Goods POS Front of House 78

Apicbase

MAY 12, 2023

They need to maintain consistency, provide excellent customer experience and optimise performance across a growing number of locations. Meanwhile, the market is changing at lightning speed. Some business leaders navigate those challenges noticeably better than others. What are they doing differently? It’s called operation excellence.

Operations 52

Operations Back of House Sustainability Front of House 52

Touch Bistro

MARCH 25, 2021

Considering three in four restaurant workers leave their employers within a year, and the average cost of turnover can set a restaurant back as much as $5,864 per employee (ouch!) After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. Let’s get started!

Hiring 52

Hiring Employee Relations FOH BOH 52

A Wine Story

MAY 18, 2022

2022 Anteprime Toscana. Official Welcome Dinner of Anteprime di Toscana 2022 March 19. Official Welcome Dinner of Anteprime di Toscana 2022 Words can’t describe the thrill of walking toward the entrance of the Palazzo Vecchio for the welcome dinner of Anteprime di Toscana 2022. Michelangelo’s David Giving a Warm Welcome. Click here for.

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2022 Vineyard 2008 Presentation 78

EATER

FEBRUARY 7, 2022

One woman’s journey into the heart of grain and how our flour is made Where were you during the great bread baking boom of 2020? Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. In went the white stuff, a flurry of particles clouding around me like a halo. But I also couldn’t explain what made it different.

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Consumer Goods Back of House Small Business 2020 258

Modern Restaurant Management

FEBRUARY 4, 2020

This edition of MRM News Bites features Boston Market, Danu Partners, P.F. Chang’s, Wing Squad, Yumpingo, Restaurant Revolution Technologies, Waitbusters, Dairy Queen, Fish City Grill, The National Restaurant Association and the National Restaurant Association Educational Foundation and Keilhauer. New CEO at Boston Market. The plan is here.

Online Ordering 305

Online Ordering Hospitality Leadership Design 305

Modern Restaurant Management

OCTOBER 23, 2019

In this edition of MRM News Bites, we feature The Local Culinary, Ordermark and DoorDash, Lavu and Omnivore, Revel and 7shifts, Tocaya Organica and Postmates, bd’s Mongolian Grill and Lightspeed POS. Local Culinary Expanding. Led by Alp Franko, The Local Culinary also expanded from eight to 20 concepts, based on popularity and demand.

Point of Sale 193

Point of Sale Customer Experience Customer Service Front of House 193

Sante

MAY 11, 2020

Regardless of whether you work in the front or back of the house, you are certain to be on your feet for long hours. Common areas of the body in which restaurant workers experience joint pain from these types of injuries include knees, lower back, ankles, and shoulders. Your lower back is particularly vulnerable , though.

Employee Relations 130

Employee Relations Front of House Back of House Kitchen Safety 130