Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals. Today we are engulfed in information and misinformation.

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The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

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Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

APRIL 3, 2025

When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. Staff can do this at the start or end of a shift.

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Equipment Food Back of House Food Order 309

Modern Restaurant Management

APRIL 22, 2025

Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant. Whether it is a server, the bartender or the dishwasher.Trash disposal must be taken care of properly.Having a clean back area by the dumpsters starts with the staff.

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Front of House Back of House Waste Recycling 221

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. Empowering Employees with the Right Tools and Training. And according to Technomic, Inc., Restaurant people are “people-people.”

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Front of House Loyalty Program Back of House Training 576

Wasserstrom

JANUARY 10, 2025

The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. appeared first on The Official Wasserstrom Blog.

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7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge.

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Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. It’s probably not what you think, and it might even be easier than what you’re doing now. Every story deserves an unforgettable ending. Of all the concepts I’ve brought to life, this one stands out as my most successful.

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Social Media Book Back of House Take-out 432

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

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Food Front of House Back of House Point of Sale 413

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.

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Operations Management Management Front of House 195

ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

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Front of House Allergens Online Ordering Back of House 195

EATER

OCTOBER 15, 2024

“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.

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Compost Food Equipment Waste 293

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Use Front and Back-of-House Dashboards to Stay Aligned. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. Define Data-Based, Measurable Standards.

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Front of House Management Management Franchise 539

Modern Restaurant Management

FEBRUARY 5, 2025

They then would haul those caddies through the back of the house and often through the parking lot to a dumpster, where they would pour the oil into a grease trap. “Being able to simplify operations for the back of house was the biggest reason I wanted to make the switch,” Neal said.

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Kitchen Safety Back of House Food Safety Technology 221

Modern Restaurant Management

SEPTEMBER 19, 2022

The restaurant industry has been hit hard by the pandemic, but many businesses are beginning to bounce back. To offer operators more support than before, we introduced new technology, prioritized omnichannel strategies, implemented a more personalized training and operations system, and adjusted our franchisee support.

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Back of House Training Customer Experience Franchise 529

Modern Restaurant Management

JUNE 11, 2021

With his experience, he can help out all aspects of an organization, from the front to the back, letting them know what will work and what will not. Now, when I work with clients, I can work with them on the front-end and the back-end.” Did you ever wonder what a restaurant coach does? He served as a food inspector in the U.S.

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Coaching Front of House Back of House Hospitality 450

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. 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.

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Front of House Mobile Ordering Loyalty Program Back of House 528

ChowNow

FEBRUARY 28, 2025

Staff training and inconsistent efficiency. Every third-party delivery app has its own interface, and training staff to use each one takes time. Managing multiple third-party delivery platforms can feel like running several businesses at once. Order management issues. Consumers report that 24.4% Consumers report that 24.4%

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Delivery Online Ordering Customer Service POS 195

Modern Restaurant Management

MAY 7, 2020

“But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. . “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months. Those measures will continue in the future.”

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Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

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2023 Front of House Back of House 2022 471

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Let’s come back to Henry. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Henry is ready to order some dinner. Contactless Technology.

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Technology Front of House Back of House Point of Sale 508

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

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Front of House Back of House Seasonal Menu Food Order 450

Modern Restaurant Management

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. The Restaurant Labor Shortage. How can you address the restaurant staff shortage?

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Hiring Front of House Recruiting Back of House 520

EATER

MARCH 25, 2025

A former MMA fighter who now commands more than 17 million followers on TikTok, Lee is known for his laid-back restaurant reviews, generally delivered from the front seat of his car, in which he evaluates the food from mom-and-pop restaurants of all kinds. Keith Lee: I live a very simple life. But its a blessing.

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Social Media Small Business Front of House Point of Sale 263

Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. I find myself thinking lately of terms the common man, common woman, common child.

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Back of House Travel Government Education 383

Modern Restaurant Management

OCTOBER 1, 2021

This is why it is important to train your staff about proper unloading techniques, including placing newer shipments behind or below older ones. This is why it is important to train your staff about proper unloading techniques, including placing newer shipments behind or below older ones. Focus on Training.

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Inventory Management Management Waste 493

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. The same can be said for their employees, who oftentimes aren’t properly trained in managing data threats. In fact, global research and advisory firm Gartner Inc.

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Online Ordering Email Marketing Website Management Franchise 540

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.

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Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. What are the best practices employers can put in place to welcome back apprehensive restaurant employees? Mark Heymann.

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Hiring Guest Recovery Back of House Food Safety 466

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

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Technology Tip Distribution Front of House Back of House 558

ChowNow

APRIL 15, 2025

Fortunately, though, cutting costs doesnt have to mean cutting corners, sacrificing the qualities of your restaurant that keep customers coming back again and again. Cross-train your team: When hourly employees can handle multiple roles, you get more flexibility and better coverage without needing to add extra shifts.

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Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

OCTOBER 20, 2020

If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Kitchen workers usually cede the better qualities of a space to customers: Back of house isn’t known for its natural light, ergonomics, or general comfort.

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Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

MARCH 17, 2025

In our experience, this is especially helpful with coleslaw, as a foodservice operator can control consistency of the menu item, reduce preparation time, and streamline back-of-house training. This makes business tight causing a hard look at any extra costs. There are many areas where we have seen food service operators benefit!

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Food Supply Customer Service Back of House Small Business 221

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. This includes back waiters, bus personnel, and bartenders. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

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Back of House Customer Service Seasonal Menu Front of House 547

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. To increase order accuracy, your restaurant should: Prioritize training. When restaurants are short-staffed, training may become an afterthought, as other high-priority tasks loom. Even when things are hectic, training must remain a priority.

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Ordering Employee Relations Online Ordering Customer Service 562

Modern Restaurant Management

NOVEMBER 4, 2022

Other than the quality of a meal, customer service is key to attracting customers and keeping them coming back. Proper Training Is Paramount. First, and most important, what type of customer service training have you given your employees? Too few restaurants train their employees how to interact and satisfy their customers.

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Customer Service Website Management Back of House Social Media 474

Modern Restaurant Management

OCTOBER 14, 2022

Make sure that your staff is thoroughly trained to make your restaurant as allergen-friendly as possible. Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Back of House. Front of House. Do Your Research. Between Staff and Customers.

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Allergens Kitchen Safety Front of House Food Safety 474