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.

Back of House 529

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.

Coaching 450

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.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

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.”

Food Safety 511

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.,

2023 471

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.

Technology 508

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.

Front of House 450

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?

Hiring 520

Hiring Front of House Recruiting Back of House 520

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.

Inventory 493

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.

Online Ordering 540

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.

Delivery 492

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.

Hiring 466

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.

Technology 558

Technology Tip Distribution Front of House Back of House 558

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.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

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.

Ordering 562

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.

Customer Service 474

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.

Allergens 474

Allergens Kitchen Safety Front of House Food Safety 474

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. Make Staff Training a Priority. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff.

Hospitality 576

Hospitality Ordering Front of House Customer Experience 576

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 449

FOH BOH Food Safety Front of House 449

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.

Seasonal Menu 527

Seasonal Menu Back of House Customer Service Front of House 527

Modern Restaurant Management

FEBRUARY 8, 2022

The rule looks at workers through the lens of three main types of work: tip-producing work (serving guests), work that directly supports tip-producing work (preparing to serve guests), and work that is not tip-producing (back-of house tasks and maintenance). Step 3: Train Employees and Managers. But What Does it Mean???

Restaurant Law 493

Restaurant Law Back of House Training Equipment 493

Modern Restaurant Management

NOVEMBER 22, 2024

This way, non-local employees can secure housing, managers have adequate time for training, and the business has ample runway to find the best employees for their needs. Restaurants added nearly 70,000 jobs this September, a sign of hope that demand will grow despite inflation-weary consumers’ pullback on restaurant spending.

Hiring 437

Hiring Recruiting Customer Experience Back of House 437

Modern Restaurant Management

OCTOBER 25, 2023

Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. isolation in back of house). The training teaches employees at every level how to recognize and respond to colleagues who may be experiencing a mental health or substance use challenge. Excessive workloads.

Management 471

Management Management Front of House Back of House 471

Modern Restaurant Management

JUNE 2, 2022

Here, using data from Intouch Insight ’s 2022 Restaurant Trends Report and ongoing consumer surveys, we’ll explore the importance of offering a mobile ordering option and why you should keep these interactions as direct as possible, as well as the key drivers that keep consumers coming back. Set the Bar. Stay Connected.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

Modern Restaurant Management

APRIL 29, 2021

” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. .”

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

MARCH 31, 2022

The personalization of drive-thrus began internally across many brands a few years back. To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Every minute! David Vance.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. In an increasingly digital world, one mistake can be costly. In an increasingly digital world, one mistake can be costly. They also consume energy and chemical. A Window into Warewashing.

Kitchen Safety 508

Kitchen Safety Front of House Food Safety Equipment 508

Modern Restaurant Management

JUNE 26, 2024

Quick service restaurants (QSRs) that can deliver this caliber of experience cement customer loyalty and keep them coming back for more. Take a step back and assess the entire drive-thru experience through the eyes of your customers. The popularity of drive-thru continues as sales are up 30 percent since 2019.

Seating 437

Seating Mobile Ordering Point of Sale Customer Experience 437

Modern Restaurant Management

JUNE 8, 2020

Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Though a handful of U.S. However, it won’t be business as usual. Employee well-being.

FOH 507

FOH BOH Front of House Employee Relations 507

Modern Restaurant Management

JANUARY 8, 2021

While restaurant owners can put six feet between tables, limit dining room capacity or close indoor dining completely, it’s much harder to create a safe environment in the back of the house. That means your back-of-house employees will need every advantage they can find. 86 Paper Chits.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

OCTOBER 30, 2020

percent per year, then you’ve spent around 34K per year on training alone. In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Before global lockdowns, the U.S. The Investment.

Front of House 493

Front of House Technology Point of Sale Back of House 493

7 Shifts

AUGUST 21, 2024

For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS. With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Modern Restaurant Management

JULY 23, 2024

When we talk about the “restaurant of the future,” labor compliance isn’t exactly the flashiest or most exciting topic to include—certainly not when juxtaposed with salad-making robots and personalized digital menus. This will give them an informed perspective on how the technology can best benefit their business.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

FEBRUARY 8, 2023

can help restaurateurs automate tasks and lessen the burden of staff running the front and back of the house. More importantly, the overall working conditions remain an issue as restaurant staff, front-of-the-house managers, and servers have to put on their A-game daily, working grueling hours, despite the low pay.

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

APRIL 8, 2024

Food Safety Food safety is paramount to any business that involves food and as a result the resources to train and develop food safety at all levels is well-established. This is also well-known in foodservice with the fast-paced work required in back and front of house.

Food 469

Food 2002 Food Safety Kitchen Safety 469

Modern Restaurant Management

MAY 24, 2022

It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. The COVID-19 pandemic didn’t only change how we work – it changed what we want in a work environment. A little thank you goes a long way. Organize company events. .”

Front of House 520

Front of House Seminar Back of House Social Media 520

Culinary Cues

MARCH 10, 2022

Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day. If the chef doesn’t show up for some reason, there are those who might even cheer.

Front of House 450

Front of House Back of House Uniforms Hiring 450