Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

Information 221

Information Allergens Food Supply Food 221

Modern Restaurant Management

JUNE 7, 2024

The United Nations’ Food and Agriculture Organization and World Health Organization designated “Food Safety: Prepare for the Unexpected” as the theme for World Food Safety Day (June 7) 2024. For additional World Food Safety Day resources, visit WHO , UN or the FDA.

Food Safety 196

Food Safety Kitchen Safety Food Food Supply 196

7 Shifts

APRIL 15, 2020

Foot traffic has dropped for the majority of restaurants in North America, with revenue switching to online ordering and pickups instead. Find a dedicated pickup spot If you don’t have drive thru, it’s definitely difficult to serve the customers outside the restaurant. Next, you should create a communication channel for the pickup.

Online Ordering 362

Online Ordering Email Marketing Social Media Food Order 362

7 Shifts

JUNE 4, 2021

Food cost percentage. Food Cost Percentage. What is food cost percentage? Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates. Why is food cost important? Food and beverage is one of the largest expenses next to payroll in the restaurant industry.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The event wall was filled with clip boards, each holding the food function of the day. All our ingredients were already in-house, only a produce ordered remained and we expected the truck around 9.

Front of House 407

Front of House Back of House Seating Food Truck 407

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Serve it in a pot or French press, warm the milk and use quality sugar cubes rather than packets. Do it right!

Fine Dining 399

Fine Dining Food Truck Back of House Pricing 399

7 Shifts

JULY 16, 2021

Do they serve just coffee or small foods as well? These elements include the following: Number of guests you expect to serve in a day. Many food businesses have gotten their start through sites like Kickstarter , Indiegogo , AngelList , GoFundMe. Food Handler's Permit. But, don't limit your research to just that!

License 459

License Hiring Equipment Small Business 459

Modern Restaurant Management

DECEMBER 27, 2022

As we close out 2022, food production is at risk. We’re still facing product shortages, exacerbated by ongoing supply chain interruptions and the Russian-Ukrainian war stalling food shipments – including 9.5 Inflation is causing food prices – and food insecurity – to soar. . Focus on Sustainable Food Production.

Food Safety 226

Food Safety Audits Food Supply Food 226

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. For a few, at some point that changes. – Jacques Pepin.

Fine Dining 399

Fine Dining Food Order Back of House Uniforms 399

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. ChowNow ChowNow is a customized online ordering app for restaurants.

Management 367

Management Management Operations Mobile Ordering 367

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. This is where people met to talk about their families, local events, a bit of politics, a love of music and art, and laugh with reckless abandon over a plate of magnificent comfort food. author unknown.

Seating 450

Seating Front of House Back of House Cash Management 450

7 Shifts

OCTOBER 9, 2020

Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. Online ordering - Ditto.

Design 397

Design Online Ordering Mobile Ordering Social Media 397

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. ChowNow ChowNow is a customized online ordering app for restaurants.

Management 352

Management Management Operations Mobile Ordering 352

7 Shifts

JUNE 28, 2021

72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. However, surfaces that touch food not only needs to be cleaned but sanitized. Food Storage. Develop a HACCP Plan.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. The cost of 86'ing.

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

MARCH 3, 2024

Or “See if you can find the cooler expander, we have a larger order coming in.” group’s function contrary to common purpose except to add oxygen to their group-serving purpose of discord and animal gratification. Go down to maintenance and get a bucket of steam.” Right out of middle or high school groupism.

Leadership 378

Leadership Restaurant Law Social Media Sports 378

7 Shifts

AUGUST 12, 2021

This method is used by several large food chains, like Starbucks, Panera Bread, and TGI Fridays, which have attracted millions of customers due to their loyalty programs. Email marketing allows restaurants to notify their consumers about current promotions and serves as a branding strategy. Special Offers and Promotions.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. It will still cost you to run your own delivery.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? Purchasing & Ordering.

Operations 363

Operations Inventory Hiring Customer Service 363

Culinary Cues

APRIL 1, 2024

I picked up the clipboard holding an overview of restaurant reservations for the night as well as a stack of banquet orders that will tax the system until well after midnight. He never even took one bite of the food that I prepared. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred.

Back of House 327

Back of House Kitchen Safety Hotels Front of House 327

7 Shifts

JUNE 3, 2020

Due to the pandemic, Ani Ramen knew they could no longer operate their restaurants as they once did—some serious changes were going to happen if they wanted to support and serve their community during and after the pandemic. There’s a huge demand for people to have great food and feel a little bit more comfortable and at ease.

Front of House 63

Front of House Online Ordering Kitchen Safety Food Safety 63

7 Shifts

SEPTEMBER 16, 2020

Here's what the team at Hamburger Mary's did to alter their operations in order to keep customers and staff safe during the pandemic: PPE - Customers must wear face masks at all times except when eating or drinking. Single-use items - Guests receive food and condiments in single-use containers to prevent the spread of COVID-19.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

7 Shifts

DECEMBER 18, 2019

Give BOGO a go Even though eating alone is a growing trend , food remains a fundamentally social experience. With a $15 in 15 deal, you promise guests that items ordered off the $15 lunch menu will be prepared, plated, and served within 15 minutes of ordering.

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Modern Restaurant Management

SEPTEMBER 30, 2024

The food service industry is forecast to reach $1 trillion in sales this year. We’re seeing younger buyers investing in dining experiences that blend food, convenience, and atmosphere with their values as shoppers. Data shows that order accuracy , fueled by improving technology, received top marks from satisfied consumers.

2025 180

2025 Fast Casual Food Customer Experience 180

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. If they don’t see the value, regardless of how tasty or beautiful that plate of food might be, then why would they return? Search through the more than 700 articles on the business of food. That $100 meal took them four hours work to pay for.

Pricing 362

Pricing Consumer Goods Training Customer Experience 362

7 Shifts

MARCH 11, 2020

Starting food inventory Stocking up on pantry staples and your beginning inventory of perishable foods will set you back at least $1,000. However, this expense will vary greatly depending on your restaurant’s capacity, the type of food you’re serving, the quality of ingredients, whether or not you want organic ingredients, etc.

License 354

License Cash Management Inventory Food Supply 354

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. According to Feeding America , nearly 40 percent of all food in the U.S. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. restaurants lose $162 billion annually in food waste costs.

Waste 186

Waste Technology Food Inventory 186

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. For both safety and ease, there isn’t a better option.

2021 370

2021 Front of House Social Media Mobile Ordering 370

Culinary Cues

AUGUST 18, 2022

I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. The difference between the two happens before the first order is received. As I look back, those short order cooks in the Buffalo diner window had it all together. It was amazing!

Food Order 422

Food Order Customer Experience Hiring Café 422

7 Shifts

DECEMBER 17, 2020

The coffee shop where the baristas seem happy to serve you. Customer retention is important because it measures how good your restaurant is at making your customers happy and bringing them back in the door (or ordering delivery). Sometimes you want to go where everybody knows your name. Why is customer retention important?

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

Culinary Cues

NOVEMBER 22, 2022

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose. In other words, something goes beyond what is apparent on the surface: personality, sound, food, or service. We not only taste soul food; we feel it. The same can be true in a restaurant.

Back of House 394

Back of House Transportation Food Order Café 394

Culinary Cues

MAY 27, 2023

Make it a cellphone free zone and if possible, integrate service staff and cooks so that it doesn’t end up being another example of “us and them”. [] REINFORCE THE COMMON DENOMINATOR: So, what is it that serves as a common denominator for restaurant folks? Try “FOOD” on for size.

Technology 358

Technology Front of House Social Media Back of House 358

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Health, Allergen, and Food Safety Training and Certifications. Food allergies. Food Service, Kitchen, & Hospitality Tech. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Online and mobile ordering systems Spurred on by the pandemic, online and mobile ordering have grown faster than even the most tech-positive forecasters would’ve predicted five years ago.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Culinary Cues

DECEMBER 1, 2019

Sometimes I order what intrigues me, while other times I simply ask the server what they like or even say: “Tell the chef to cook for me what he or she likes.” Spend more time serving existing customers and getting new ones. When the food is good – say thanks and give them a thumbs-up. The experience will always be better.

Small Business 420

Small Business Customer Experience Customer Service Seasonal Menu 420

Culinary Cues

APRIL 22, 2020

You might find that a stay at home chef takes this organization to a new extreme and build a banquet/event order (BEO) for each meal and break. You know you are in trouble if the chef orders seven clip boards – one for each day of the week. [] MENU PLANNING. You can never be too organized or communicate too frequently.

Back of House 361

Back of House Point of Sale Take-out Food Order 361