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 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Culinary Cues

JUNE 16, 2023

Next week he would graduate from high school and James the cook at his diner invited him back for dinner and a chat. It was great, but my back didn’t agree, and I eventually had to step out of that role. Last summer he had a job as a dishwasher in a local diner. Too many of his friends took the wrong fork in the road.

Kitchen Safety 360

Kitchen Safety Back of House Hotels Food Safety 360

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. Table of Contents.

Point of Sale 397

Point of Sale Back of House Document Download 397

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

Goliath Consulting

OCTOBER 19, 2020

In the long run, restaurants will have to be adaptable, with seating plans that expand and contract easily and quickly” (5). Back in March, a survey by Statistica showed that 41.7% This is now the new norm, and we know that some of these changes are here to stay. Here are our best guesses for the business trends of 2021.

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

7 Shifts

NOVEMBER 12, 2020

What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team. It usually involves an orientation, paperwork collection, and training. Then, explain how you display these values at work.

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

APRIL 23, 2021

Imagine if you were furloughed from your job then offered it back with more responsibility and less pay; you probably wouldn't be in a hurry to return to that job either.”. As we start to welcome back workers, doing things as they were before isn't going to work—especially in hiring. Adam Ranier, Writer, Restaurant Manifesto.

Hiring 370

Hiring Front of House Back of House Food Safety 370

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. Table of Contents. What is Forecasting for a Restaurant?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Café Momentum is more than just a restaurant, though. The year had started off strong. Several U.S.

Training 312

Training Café Kitchen Safety Back of House 312

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 474

2021 Guest Recovery Online Ordering Point of Sale 474

EATER

JANUARY 26, 2021

The winterized outdoor dining setup at Detroit Shipping Company. Seoung Lee for Detroit Shipping Company. Detroit Shipping Company opens its books to show the highs and lows of operating during the pandemic Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. First up: Detroit Shipping Company.

Food 246

Food Outdoor Point of Sale Food Safety 246

ChowNow

JULY 17, 2024

Include specific responsibilities for each position, from management to kitchen staff to front-of-house employees. Host: Greets customers, manages reservations, and handles seating arrangements ( Host job description ). SOPs ensure consistency, efficiency, and compliance with regulations in front- and back-of-house.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

EATER

MARCH 16, 2022

Here is the beating heart of the North Shore (to avoid it, you’d have to take a maze of back roads), and so getting from place to place without driving alongside the attendant attractions would be nearly impossible. Sophie Park. A storied stretch of Route 1 in Massachusetts was once home to restaurants with over-the-top roadside attractions.

Dine-in 353

Dine-in Back of House Seating Travel 353

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

Modern Restaurant Management

SEPTEMBER 30, 2020

32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level. 32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level. How Comfortable are Diners? Some highlights inlcude: Consumers' projected dining out frequency.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

EATER

JUNE 21, 2024

It commonly shows up on menus, referring to an assortment of sushi and sashimi. The dish isn’t named for a person, but a passenger ship that brought 781 immigrants from Japan to Brazil in 1908, kicking off decades of steady migration across the Pacific. Dishes frequently include ingredients that are neither Japanese nor Brazilian.”

Food Supply 310

Food Supply Recruiting Customer Experience Supplies 310

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. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

EATER

MAY 9, 2023

Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. That dish you crave so badly? Finally, all your loved ones will understand why.

Back of House 246

Back of House Events Front of House Beverage 246

EATER

JUNE 27, 2023

I refer to Manifold Destiny: The One! As anyone who reads this website has surely figured out by now, there are many kinds of cooking. There’s cooking as a job to pay the bills; cooking as a way to impress friends , loved ones, and TikTok; cooking to create a connection to the past and long-lost ancestors and homelands.

Back of House 264

Back of House Front of House Book 2007 264

EATER

DECEMBER 7, 2021

And while Champagne might get the lion’s share of the attention — from pink rosé de saignée to glorious old Champagne houses to indie grower Champagne — the truth is, the vinous wonderland of bubbly delight does not begin or end within the confines of the Champagne region. These wines are ready to be explored and enjoyed.”.

Back of House 264

Back of House Vineyard Reference 2016 264

EATER

OCTOBER 1, 2024

The most beautiful component of the High South movement is the first-hand view we have of people creating new, dynamic concepts from ideas that originated here but embellished by their own back story,” Dighero says. Plating dishes at Conifer. All the while, the food scene has grown alongside the town. What is High South cuisine?

2011 264

2011 Food Truck Hotels Seasonal Menu 264

Open for Business

AUGUST 10, 2023

On the other hand, a 100-seat operation will need many more employees to make things run smoothly. A quality candidate should have several years of experience in different front-of-house roles. Knowing how to hire employees can make or break your restaurant. How many workers do you need for your restaurant?

Hiring 167

Hiring Recruiting Reference Website Management 167

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

7 Shifts

SEPTEMBER 19, 2019

Restaurant management covers several duties and responsibilities—from hiring team members, to dealing with customer complaints, to making on-the-fly decisions to control labor costs. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners.

Management 284

Management Management 2019 Employee Relations 284

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.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Clover - Restaurants

SEPTEMBER 4, 2024

Table turnover rate (TTR) refers to the time a party of guests spends sitting at their table in your establishment–whether it’s a quick-service restaurant, fine dining, or something in between. Simply pick a popular service period and count the number of parties seated during that time. Parties seated ÷ tables = TTR 50 ÷ 20 = 2.5

Front of House 88

Front of House Mobile Ordering Back of House Customer Service 88

Modern Restaurant Management

MAY 28, 2021

He continued by highlighting areas where the company outperformed the industry in growth and how the organic quick-serve restaurant continues to meet and exceed serving its guests amidst the unique demands of COVID-19. million guests. “The Juicey Awards are about honoring our passionate store owners.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

7 Shifts

JULY 1, 2024

Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. Even better, it is expected to grow at an annual growth rate of 5.09% in 2027. While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. How profitable is a bar?

Bar 221

Bar License Food Supply Restaurant Law 221

EATER

OCTOBER 18, 2022

When I was a kid I used a Fisher Price recorder to tape the opening scenes of Star Trek: The Motion Picture as the VHS played on our big TV, so that alone in my room I could listen back to Kirk and Scotty’s terse exchange and ambient but excessively long shuttle trip to the retrofitted USS Enterprise. Kreiter/Eater.

Food 246

Food Book Franchising Franchise 246

Open for Business

MAY 19, 2023

It also improves readability and comprehension, as readers can easily locate and refer back to relevant information A restaurant owner contemplates the design of a new space as part of their business plan. Branded cover Include your logo (even if it’s not finalized), the date, and your name. Credit: Getty Images 3.

Fine Dining 147

Fine Dining Front of House Design Document 147

7 Shifts

AUGUST 16, 2024

On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. “Being nice to people goes for the people walking in the front door and the people walking in the back door. As of 2024, they make around $26.42

Management 195

Management Management 2024 Leadership 195

Restaurant Clicks

DECEMBER 11, 2021

It has a large Polish-American community and is sometimes referred to as Little Poland. It houses incredible art studios and galleries in converted warehouses along the river, as well as a variety of unique restaurants, spots to enjoy live music, and parks. Let’s explore the best bars in Greenpoint, Brooklyn. Best Bars in Greenpoint.

Bar 110

Bar Brewery Back of House Front of House 110

Restaurant Clicks

OCTOBER 15, 2021

& Restaurant Buvette New York Shuka Sotto 13 The Dutch NORMA’S Hudson Clearwater Penelope NYC Root & Bone Hearth Restaurant Vinegar Hill House Victor’s Cafe BLACKBARN Restaurant Lido Harlem Restaurant B&H Dairy Chez Ma Tante Cookshop Peaches Russ & Daughters Café Egg Shop. For me, it’s the culture. Baking Co. &

Online Ordering 138

Online Ordering Reservations Front of House Back of House 138

The Restaurant Times

FEBRUARY 22, 2022

Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more. The concept of sustainable business growth has developed significantly over time.

2022 98

2022 Front of House Cash Management Online Ordering 98

EATER

MARCH 8, 2023

Because the Jewish God has a sense of humor, Roden shortly afterward embarked (at the suggestion of her British editor) on a new project about, yes, Jewish food. But, I hear you cry, isn’t it obvious? Gefilte fish! The maddeningly complex laws of kashrut, which have been subject to debate for several millennia! Of course there is Jewish food!

Book 246

Book Food Travel Back of House 246

EATER

DECEMBER 6, 2022

From a 22-seat room in D.C.’s And the year’s most thrillingly personal trend sees chefs embracing a subversive interest in what would once have been called “ fusion ” cooking: At Eater’s Best New Restaurants of the year, bucatini tossed in tom yum sauce and pizza topped with vibrant green chutney aren’t gimmicks — they’re game-changers.

2022 246

2022 Fine Dining Dine-in Food Truck 246

SpotOn

SEPTEMBER 4, 2024

Here's a comprehensive guide to understanding restaurant terms, from the back-of-house line cooks to the front-of-house wait staff. This refers to how many guests are in a party or table size (how many guests can sit at a table). Example: "I seated the couple at our last available 2-top."

Front of House 52

Front of House Back of House Reference Fast Casual 52