Modern Restaurant Management

APRIL 2, 2020

Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. Toast’s public directory of participating restaurants across the U.S. ” The BOHA!

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. All tasks in a restaurant are interconnected. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

Operations: An all-encompassing word for everything else involved in managing a restaurant, such as maintaining the atmosphere and ensuring employees follow health and safety standards. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

SEPTEMBER 6, 2024

With 54% of diners saying they would avoid a restaurant with table wait times over 30 minutes, you must develop an efficient kitchen floor plan that helps you serve food quickly and consistently. What should a restaurant kitchen floor plan include? Having a well-thought-out layout can help you keep restaurant kitchen costs manageable.

Design 195

Design Kitchen Safety Food Safety Equipment 195

7 Shifts

JULY 28, 2021

There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction. BOH help them sweep and mop. Menu updates. Health & safety policy changes. Poor restaurant communication equals poor service. Shared responsibilities. Falls on everyone.

Communication 430

Communication Management Management Front of House 430

EATER

SEPTEMBER 3, 2020

We picked a table in an outside corner, far away from the dozen other patrons, and started to look over the menu on our phones. Tinoco said she recently ate at Next, an Alinea Group restaurant in Chicago, and she admired the online transparency and professionalism about safety procedures. “I

Social Media 313

Social Media Back of House Outdoor Dine-in 313

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety.

Back of House 52

Back of House FOH BOH Front of House 52

The Restaurant Times

NOVEMBER 4, 2021

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Detailed Guide To Restaurant Kitchen Design .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Here are some practical tips to implement with your restaurant kitchen staff to grow your food cost savings. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Modern Restaurant Management

MARCH 11, 2025

Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Apicbase

JULY 26, 2024

With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. Apicbase is the backbone of your kitchens. Menu optimisation Effective menu creation and optimisation start with robust recipe management. Book a Demo

Back of House 52

Back of House Allergens Front of House Food Supply 52

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. Back of house (BOH) operations are complex and have many moving parts.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3

Management 52

Management Management Point of Sale Kitchen Safety 52

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback.

Hiring 52

Hiring Employee Relations FOH BOH 52

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins. Menu planning syncs with production planning and purchasing to ensure seamless execution.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Apicbase

APRIL 20, 2022

They also expect a consistent menu, interior design, and ambience across restaurants. That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Don’t create an elaborate menu to prepare.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Asking the appropriate kitchen manager interview questions can reveal whether a candidate has the experience, skills, and abilities that your restaurant needs. How do you handle conflicts between kitchen staff?

Back of House 195

Back of House Management Management Operations 195

Apicbase

MAY 18, 2022

Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. A central production kitchen allows you to buy ingredients in bulk and prepare batches to distribute to your locations. Will franchisees be able to get a good ROI from their restaurant?

Franchise 52

Franchise Franchising Sustainability Document 52

Modern Restaurant Management

AUGUST 19, 2020

Chris Boyles, VP of Food Safety for Steritech. Ghost kitchens allow you to order from multiple brand menus at a single location. From a food safety perspective, far UVC light is a growing area where the light destroys germs, but doesn't harm humans. At the same time, they have the same safety concerns others do.

Kitchen Safety 567

Kitchen Safety Food Safety Loyalty Program Technology 567

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. Kitchen Automation. Modern restaurant tech centers around a kitchen display system (KDS). A robust KDS that includes features like: ?

Management 473

Management Management BOH Front of House 473

Modern Restaurant Management

DECEMBER 28, 2020

We’ll quickly see the emergence of Restaurants 2.0 – a new generation of restaurateurs who snatch up available real estate for ghost kitchens, virtual brands or new dine-in experiences that have a heavy reliance on digital interactions and business models that enjoy lower overhead. Jockey Hollow Bar + Kitchen's Chris Cannon.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

MARCH 25, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. Kitchen Automation. Modern restaurant tech centers around a kitchen display system (KDS). A robust KDS that includes features like: ?

Management 221

Management Management BOH Front of House 221

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. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345