Modern Restaurant Management

AUGUST 22, 2024

Local restaurants aren’t going to match the ingredient cost level that a big chain can bring to the table, but they can use solutions that increase product sourcing speed, diversity, and flexibility so they can still run rings around the big guys." "For me, it’s all about transparency," Kulasooriya said. "Guests

Allergens 122

Allergens Front of House Food Safety Back of House 122

Culinary Cues

JANUARY 20, 2024

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining. Not necessary!

Fine Dining 399

Fine Dining Food Truck Back of House Pricing 399

Modern Restaurant Management

OCTOBER 23, 2024

That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house. Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning.

Back of House 88

Back of House Seasonal Menu 2024 2025 88

Culinary Cues

JULY 2, 2023

Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment. Why is it then that so many places make lousy coffee, and a few produce a beverage that is comforting, exciting, and memorable?

Back of House 363

Back of House Seasonal Menu Café Sourcing 363

7 Shifts

SEPTEMBER 1, 2022

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. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Table of Contents.

Definition 360

Definition BOH FOH Front of House 360

Modern Restaurant Management

NOVEMBER 18, 2024

An enhanced system would cover every aisle in a store or every seating area in a restaurant along with full coverage of the back of house. It’s crucial to include back alleys, rear entrances, and any areas where someone would try to conceal themselves. While many, if not most, claims are legitimate, some can be fraudulent.

Insurance 88

Insurance Back of House Restaurant Law Information 88

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. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

OCTOBER 31, 2022

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. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 334

Kitchen Safety Back of House Front of House Food Safety 334

7 Shifts

FEBRUARY 5, 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. Audience management software can also aggregate data from all sources like Yelp!, It’s a necessity for building a modern and future-proof restaurant.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.

Back of House 167

Back of House Design Fine Dining Customer Experience 167

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Culinary Cues

DECEMBER 28, 2021

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.

Kitchen Safety 433

Kitchen Safety Front of House Fine Dining Back of House 433

ChefMod

SEPTEMBER 22, 2021

For instance, if the news reports that your city or county has seen a major spike in cases or that a local restaurant has been noted as the source of a super spreader event, that is the time to start preparing for potential changes. Some restaurants are getting creative to get their staff back.

Front of House 52

Front of House Back of House Employee Relations Coupons 52

Modern Restaurant Management

JANUARY 15, 2024

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. Even offering team-themed cocktails will entice viewers to watch the game at your establishment.

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

Restaurant Business

FEBRUARY 8, 2023

Smarter sourcing, menu and labor management, coupled with tech advancements, are working to improve front- and back-of-house efficiencies and the customer experience.

Front of House 111

Front of House Back of House Operations Customer Experience 111

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Archaic and revenue draining.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Modern Restaurant Management

JULY 10, 2024

If these folks were going to a friend’s house they wouldn’t think of taking a plate, a mug or a picture off the wall. A decade passed before the person sent it back, along with an anonymous note of apology. And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. Roosevelt.

Back of House 196

Back of House Fine Dining Take-out Social Media 196

Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. Traceability Is Essential. Regulatory Requirements.

Food Safety 189

Food Safety Operations Food Supply Food 189

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

SEPTEMBER 10, 2021

They provide insights into business strategy, guide business decisions, and are a reminder of why you started. If mission statements are that important, you'd think more restaurateurs would spend time creating theirs. Unfortunately, not all restaurateurs recognize the value of a well-thought-through mission statement. The result? The good news?

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Perfect Daily Grind

DECEMBER 4, 2020

High-quality blends don’t just provide the right flavour, they provide the same flavour again and again so customers can keep coming back. Is it something that you can do in-house? But how do you choose a coffee blend? And is it possible to make it a part of your business? Read on to find out what they said. Creating An Espresso Blend.

Back of House 173

Back of House Sourcing Customer Experience Small Business 173

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Management 352

Management Management Operations Mobile Ordering 352

EATER

OCTOBER 21, 2024

Changing temperatures and weather patterns mean ingredients that were once common are now harder to come by , and sourcing ingredients from sustainable farms can often be more expensive. The numbers come from the 2022 environmental, social, and governance (ESG) report of the vegan brand Beyond Meat , from which PLNT Burger gets its patties.

Sustainability 126

Sustainability Sourcing Consumer Goods Seasonal Menu 126

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. But is B Corp certification something restaurants should pursue? I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification 88

Certification Fast Casual Sustainability Front of House 88

Modern Restaurant Management

JANUARY 17, 2024

With not much time on their hands, the younger generations of adults don’t have much time to cook – with other sources of supplemental income keeping them busy 24/7. Keep your customers coming back for their favorites by saving their preferences and offering them to place those same orders again.

Loyalty Program 195

Loyalty Program Mobile Ordering Customer Experience Back of House 195

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This radically seasonal, regional restaurant sources its ingredients exclusively from the ocean, climate-adapted farms, and wild plants of the Mid-Atlantic. This story was produced in collaboration with Civil Eats. Toward the end of winter, it gets a little.

Seasonal Menu 119

Seasonal Menu Food Supply Sourcing Agriculture 119

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. It's the tables!

Back of House 167

Back of House Seating Seasonal Menu Design 167

Modern Restaurant Management

FEBRUARY 2, 2024

Cloud services are another key component, offering a way to store, manage, and analyze large volumes of data from various sources, such as sales, inventory, and customer preferences. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.

Operations 189

Operations Front of House Customer Service Customer Experience 189

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 196

Franchise Franchising 2022 Fast Casual 196

Rocket Fuel

NOVEMBER 19, 2024

For restaurants, that means harvesting information from internal and external sources. Back-of-House (BOH) Systems: BOH platforms offer streamlined inventory management, staff coordination and kitchen operations tracking. The key to unlocking the next echelon of success? Restaurant data analytics.

Operations 52

Operations BOH Franchise Franchising 52

Modern Restaurant Management

JUNE 8, 2023

” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? . "For ” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? "When cities run out of room, they build up!

Back of House 167

Back of House Food Order Magazine 2022 167

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. You won’t need to reference external sources if your own standards go above and beyond the requirements. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards. across your franchises.

Front of House 215

Front of House Management Management Franchise 215

Modern Restaurant Management

JUNE 23, 2020

This digitization of the edge will not only enhance the experience, but also create a natural method of collecting data about your guest – who they are, their preferences, how often they visit, how they pay and how you can bring them back to your restaurant more often. And this will take some time.

Back of House 227

Back of House Front of House Kitchen Safety Mobile Ordering 227

Modern Restaurant Management

MAY 23, 2023

The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic. Globally, restaurants saw a notable shift in customer expectations and behavior during this time. 11% of Americans spend between $100 and $149 more each month, while 22 percent spend an additional $50 to $99, on average.

Customer Service 167

Customer Service Dietary Restrictions Delivery Online Ordering 167