Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 150

Management Management Front of House Back of House 150

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co. The robotic kitchen runs on batteries instead of a diesel generator.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

7 Shifts

NOVEMBER 1, 2022

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. So, what sets you apart from the pack?

Seating 221

Seating Email Marketing Marketing SEO 221

The Restaurant Times

JANUARY 27, 2022

Just a month ago, dine-in was showing signs of improvement. By employing technology-enabled reservation systems, restaurants can manage seats, waitlists, customer loyalty, and dining preferences while also collecting essential customer data, which can be used for contact tracking and market research, etc. Touchscreen Point of Sale .

Fine Dining 52

Fine Dining Technology Point of Sale Online Ordering 52

Black Box Intelligence

SEPTEMBER 21, 2021

Fine dining, upscale, casual family dining and casual dining restaurants fall under this category. Family dining restaurants. These are fast-changing times for all types of restaurants. Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. In fact, team members who have fun on the job are likely to recruit friends for open positions where they work. Restaurant jobs include many more than the obvious few that spring to mind.

Cash Management 78

Cash Management Fast Casual Front of House Fine Dining 78

Open for Business

NOVEMBER 21, 2022

It also lets them easily find a time, dining experience , and type of seating that works for them. But today, restaurant tech plays a major role in improving the guest experience. Restaurants are judged based on how they make guests feel. Quick links. What is the guest experience? What are the key elements of a great guest experience?

Technology 78

Technology Online Ordering Website Management Customer Experience 78

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

The Restaurant Times

NOVEMBER 25, 2021

Whether you own an elite fine dining establishment or a fast-food franchise, you’ve probably experienced the challenges of finding and retaining a strong restaurant staff. . The conflict between the kitchen and the front of the house is a major source of frustration for employees across many restaurants.

Healthcare 52

Healthcare Insurance Front of House Back of House 52

Mad Mobile

JUNE 26, 2024

In fact, according to the Harvard Business Review , recruiting new guests can cost up to 25 times more than repeat visitors. Customer retention Since the restaurant industry includes tons of variation–fine dining, fast-casual, quick-service, and so on–it’s hard to pin down average customer retention rates.

Loyalty Program 40

Loyalty Program Operations Customer Experience Point of Sale 40

Modern Restaurant Management

AUGUST 11, 2021

“We’ve fine-tuned our recipe for growth at Dave’s Hot Chicken and our strong performance so far in 2021 is proof,” said Swenson. “Dunkin’ continues to modernize with convenience at the forefront. Getting Hotter at Dave's.

Franchising 450

Franchising Franchise Sports Fast Casual 450

Modern Restaurant Management

FEBRUARY 4, 2020

” Prior to joining Boston Market, Wyatt served as Operations Partner/Vice President of Operations for Panera Bread, where he was responsible for all aspects of operations, including retail, marketing, recruiting, catering, facilities and bakery at more than 40 cafes in Pennsylvania, Delaware and New Jersey. New CEO at Boston Market.

Online Ordering 305

Online Ordering Hospitality Design Leadership 305

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The film reveals a concerning statistic from a 2013 study by the Office of U.S.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

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.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Black Box Intelligence

NOVEMBER 1, 2021

Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 The decline in sales growth for the week was driven primarily by a decline in sales growth in family dining. Sales growth in fine dining and upscale casual also eroded during the week. .

Fast Casual 98

Fast Casual Guest Recovery Point of Sale Fine Dining 98

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

Modern Restaurant Management

FEBRUARY 3, 2025

The restaurant industry has long relied on immigrant workers to fill key roles in kitchens, dining rooms, and management teams. Increased Workplace Audits : Immigration and Customs Enforcement (ICE) audits have become more frequent, leading to potential fines and disruptions.

Restaurant Law 251

Restaurant Law Operations Audits Recruiting 251

EATER

AUGUST 21, 2020

Peter Meehan’s transgressive vision helped redefine food media with the groundbreaking Lucky Peach , and later transformed the LA Times ’s food coverage. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers.

White Paper 363

White Paper Social Media Magazine Back of House 363