7 Shifts

NOVEMBER 16, 2021

A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. Read on for everything you need to know to establish a successful process for tipping out in your restaurant. Tip Out Methods.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

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. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant?

Back of House 52

Back of House FOH BOH Front of House 52

Black Box Intelligence

SEPTEMBER 21, 2021

Quick-service and fast casual restaurants fall under the limited-service umbrella. Fine dining, upscale, casual family dining and casual dining restaurants fall under this category. These are fast-changing times for all types of restaurants. That’s who we serve at Black Box Intelligence. Limited-service restaurants.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Lavu

MARCH 13, 2020

This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Instead, open the floodgates!

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Black Box Intelligence

SEPTEMBER 26, 2024

In addition, Fast Casual, and Upscale Casual were also successful. In addition, Fast Casual, and Upscale Casual were also successful. Out of the Box: Monthly Restaurant Industry Update August 2024: Is This a Turning Point? AUGUST: BY THE NUMBERS -0.4% Comp Sales -3.6% AUGUST: BY THE NUMBERS -0.4% Comp Sales -3.6%

Front of House 52

Front of House Point of Sale Guest Recovery Back of House 52

Modern Restaurant Management

MARCH 11, 2025

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

MARCH 28, 2024

Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage. But with so many kitchen management systems vying for your attention, you need to narrow down the options. Here are the key considerations to look out for when making your decision.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. To give you the full picture of the positives and negatives of what lies ahead for 2024, we combed through dozens of recent industry reports and compiled a list of 93 restaurant industry statistics. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

Front of House 195

Front of House FOH Customer Service Back of House 195

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged. Among delivery apps, DoorDash is the clear favorite.

Pricing 251

Pricing Technology 2025 Point of Sale 251

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. " 5 out A term used in both the back-of-house and front-of-house to mean an order ticket or table is 5 minutes away from needing attention. 2-top, 4-top, 8-top.

Front of House 52

Front of House Back of House Reference Fast Casual 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Restaurant365

MAY 7, 2021

Employment at quick-service and fast-casual restaurants was down just 6 percent over the same period.)” The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. The COVID-19 pandemic transformed the restaurant labor market at lightning speed.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78