The Rail

MARCH 14, 2023

By Andrea Abbondanza, Contributor In today's fast-paced digital age, restaurants are constantly seeking innovative ways to enhance the dining experience for their customers. Contactless menus , a popular ordering style that enhances safety, utilize QR codes that customers can easily scan with their smartphone cameras.

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Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

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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.

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7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course.

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Front of House Back of House Kitchen Safety Food Safety 370

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

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7 Shifts

AUGUST 20, 2024

However, with fewer customers dining out weekly , restaurants must ensure that they can serve each diner quickly and satisfy them enough that they’ll want to return. Tracking and implementing strategies to improve this metric will allow you to maximize your dining space and generate more revenue.

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7 Shifts

MARCH 27, 2020

However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? In some areas, they are even being legally required to do so.

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The Restaurant Times

AUGUST 25, 2020

While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers. The program aims to gear up the restaurant and hotel industry for the post lockdown scenario, which will ultimately ensure the safety of guests and instill customer confidence.

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Apicbase

MARCH 28, 2024

Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. The roles of BOH and FOH staff are intertwined yet distinct. Food safety. Cost control. HACCP protocols.

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Foodable

APRIL 30, 2020

The expert behind building back the bar business is resetting America during this unsettling time by enlightening us with unique concepts to resourcefully conduct business in the new era of dining and entertainment. Episode Highlights: The industry must incorporate new spacing concepts to adhere to safety concerns and guidelines.

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Future Food

APRIL 20, 2022

Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration. Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience.

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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.

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The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1. Managing Overall Team Performance.

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The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. Why is Back of House Important?

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The Restaurant Times

OCTOBER 17, 2020

Cloud kitchens, also known as ghost kitchens, virtual restaurants, dark kitchens, or delivery-only restaurants, have become more prevalent in the current restaurant scenario. Let us look at the top profitable lessons that foodservice operators in the UAE can learn from the cloud kitchen model. Baking Company, and Joga.

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Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. But with so many kitchen management systems vying for your attention, you need to narrow down the options. It makes choosing the system that is right for you all the more complicated. In this post, we’ll help you narrow down the options.

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Apicbase

APRIL 20, 2022

Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. If it is not, you can tinker with it until it is.

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Apicbase

MAY 18, 2022

The next step is to help franchisees reproduce your dishes, restaurant look and feel, and dining experience. Your goal as a restaurant business owner is to deliver the best possible guest experience. As a franchisor, things are different. Your brand and confidential methods are among your most valuable assets as a franchisor. Free download.

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Modern Restaurant Management

MARCH 30, 2022

There’s also pent-up demand from consumers who want to return to dining at restaurants as often as they had pre-pandemic. With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas.

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Modern Restaurant Management

MARCH 3, 2022

While restaurants are accustomed to prioritizing cleanliness to maintain food safety, new infectious disease threats are making cleanliness even more important for upholding public health as well as diners’ confidence. Visibly clean restaurants showcase a commitment to safety and make these environments more welcoming for guests.

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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). About a Restaurant Management Platform.

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Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. Here are their responses. To read part two, click here.

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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). About a Restaurant Management Platform.

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EATER

MAY 20, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : For weeks, the Trump administration delayed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC. Alexi Rosenfeld/Getty Images.

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EATER

MAY 14, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : The Trump administration squashed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC. Tisch Illumination Fund.

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