ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. Get training dialed in right away so youre not having to make big changes on the fly day of.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

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.

Front of House 401

Front of House Back of House Coaching Customer Service 401

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. 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. Day Three Role-specific training. Customer service training. Customer service training.

FOH 307

FOH Food Safety BOH Customer Service 307

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

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.

Back of House 419

Back of House Front of House Food Order Definition 419

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 327

Hotels Front of House Fine Dining Back of House 327

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.

Café 418

Café Front of House Point of Sale Back of House 418

Culinary Cues

FEBRUARY 12, 2020

As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what? So, what can be done?

Education 358

Education Consumer Goods Training Back of House 358

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

Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. He went on and on about the experiences he had there before accepting a position back here as a restaurant chef where with total control over the menu.” Now, let’s get you in uniform and I’ll walk you through the kitchen.” Well, Jack. Thanks, chef.

Back of House 321

Back of House Hotels Uniforms Certification 321

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

Modern Restaurant Management

DECEMBER 21, 2022

In a similar vein to tightly integrated systems across the business, we expect to see brands pursue simplification across all aspects of operations from how they manage payment processing to how they manage their digital expansion. End-to-end payment processing removes complexity and PCI compliance demands for operators.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

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. Frequent hand washing following CDC guidance and food code.

Food Safety 442

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 442

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

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. 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. How profitable is a bar?

Bar 221

Bar License Food Supply Restaurant Law 221

Sante

JULY 18, 2019

From the moment patrons walk in the door until they leave, the interaction with hosts, bartenders, servers, bar-backs, bussers, and cashiers should be warm, engaging, authentic and sincere. Be consistent. If you have any doubts about this, just consider McDonalds (one of the top 10 brands in the world, valued at over $43 billion).

Customer Experience 157

Customer Experience Customer Service Uniforms Back of House 157

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. We worked really hard to create a great culture and don’t want to lose that, so we work really hard to let them know that we care about them and want them back.”. We can apply it to get the numbers up.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

Modern Restaurant Management

JUNE 28, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on the impact of California's minimum wage, customer satisfaction, AI use in restaurants, popular cocktails and bathroom readiness. Early Impact of California's Minimum Wage A new edition of The Anchor from Placer.ai, written by R.J.

2024 296

2024 Mobile Ordering White Paper Customer Service 296

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?

Back of House 52

Back of House Front of House BOH Point of Sale 52

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. Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left.

BOH 148

BOH Back of House Front of House Employee Relations 148

7 Shifts

MAY 23, 2024

The competition in the restaurant industry is getting tighter. In fact, 45% of restaurant operators expect their competition to be much more intense in 2024 than last year. That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

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. Handling raw food.

Food 68

Food Uniforms Transportation Front of House 68

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

Squirrel Systems

JUNE 24, 2024

Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Regular Training: Conduct regular training sessions for kitchen staff to reinforce cooking techniques and quality standards. Staff Training: Provide ongoing training for staff on the latest health and safety protocols.

Operations 52

Operations Kitchen Safety Loyalty Program Food Safety 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.

Franchising 52

Franchising Franchise 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.

Franchising 52

Franchising Franchise 2008 Mobile Ordering 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

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

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.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 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.

POS 78

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 Hiring 52

Izettle

MARCH 28, 2019

Pay them well, train them continuously and they’ll become your biggest asset. The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. The customer experience can always be improved. Embrace change. What does the research say?

Customer Experience 45

Customer Experience Customer Service Consumer Goods Point of Sale 45

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.

2022 78

2022 Vineyard 2008 Presentation 78

Izettle

MARCH 28, 2019

Pay them well, train them continuously and they’ll become your biggest asset. The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. The customer experience can always be improved. Embrace change. What does the research say?

Customer Experience 40

Customer Experience Customer Service Consumer Goods Point of Sale 40

Apicbase

JUNE 11, 2024

The goal is a supply chain where deliveries are always on time, costs are controlled, and operations run smoothly, even during unexpected challenges. A well-designed restaurant supply chain system prevents mistakes, even in the face of unexpected challenges. Build Good Vendor Relationships People respond to honesty, transparency, and respect.

Supplies 52

Supplies Management Management Food Supply 52

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. At some level, it is great to have a paycheck, but any real connection to food or cooking is something that rarely crosses your mind. For a few, at some point that changes. When almost all of your friends are also cooks.

Fine Dining 462

Fine Dining Food Order Back of House Uniforms 462

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. New & Notable spotlights the latest news restaurateurs need to know.

Food 434

Food Tip Distribution Guest Recovery Food Safety 434