Culinary Cues

SEPTEMBER 26, 2020

They see those hesitant customers walking into a restaurant (or not) while scanning the environment for masks, distancing, and proper safety protocol. We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?”

Kitchen Safety 362

Kitchen Safety Back of House Front of House Customer Experience 362

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

EATER

OCTOBER 19, 2020

Outdoor setups have also given restaurants a way to bring back some of their staff and to welcome customers eager for a break from their own kitchens. When restaurateurs and diners alike are mindful and cautious, eating outside has proven to be relatively low risk. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364

7 Shifts

APRIL 23, 2021

The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. Many workers are not returning due to personal safety concerns, and many have left the industry altogether. The traditional front of the house to the back of the house divide has closed.

Hiring 370

Hiring Front of House Back of House Food Safety 370

EATER

AUGUST 3, 2020

The machine operator didn’t want to be publicly identified for fear of reprisal, but he told Civil Eats that he’s worried about his safety since the coronavirus began to spread at meatpacking plants in March. That’s how a decade-long employee for Tyson Foods, Inc.

Food 299

Food Kitchen Safety Front of House Food Safety 299

Culinary Cues

MAY 26, 2020

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. Shouldn’t we be doing the same in restaurant kitchens?

Kitchen Safety 275

Kitchen Safety Food Safety Leadership Front of House 275

EATER

SEPTEMBER 1, 2020

The restaurant is named Sisko’s Creole Kitchen and exists in New Orleans in the 24th century, on an Earth that has abolished prejudice, money, and hunger. In the kitchen, there is a hierarchy. In the back of the house, dishwashers, bussers, and cooks are often paid the minimum wage, while in the front of the house, in most U.S.

Restaurant Law 363

Restaurant Law Food Safety Kitchen Safety Small Business 363

EATER

NOVEMBER 11, 2020

Where is the conscience of this government, of this social system to support people? It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August. She kept her second restaurant, Nari, open, turning the six-month-old space in Japantown’s Kabuki Hotel into a takeout operation.

Cash Management 364

Cash Management Insurance Point of Sale Back of House 364

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.). Chick-fil-A.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

SEPTEMBER 16, 2021

Diners might not notice these shortages — many restaurants make it their mission to operate in a way that obscures any difficulties in the kitchen — but if you look closely, you’ll see them: Menus are slimmer, because ingredients erratically come and go from suppliers’ lists. Here’s how three owners are doing it.

Front of House 321

Front of House Food Supply Back of House Supplies 321

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

MAY 12, 2020

"Even with government loans, restaurants will still struggle to pay past due invoices, rent, and other expenses. In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

SpotOn

FEBRUARY 26, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

Point of Sale 90

Point of Sale License Insurance POS 90

EATER

FEBRUARY 25, 2022

Although erasure and government-sanctioned assimilation policies have largely buried First Nation contributions to the food culture, their influence remains in the farm-to-table practices of chefs, restaurateurs, bakers, distillers, foragers, and brewers today. Over the course of 1,000 miles from the U.S.-Canada

Hotels 246

Hotels Front of House Seasonal Menu Fine Dining 246

EATER

FEBRUARY 7, 2022

One woman’s journey into the heart of grain and how our flour is made Where were you during the great bread baking boom of 2020? Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. In went the white stuff, a flurry of particles clouding around me like a halo. But I also couldn’t explain what made it different.

Consumer Goods 264

Consumer Goods Back of House Small Business 2020 264

The Restaurant Times

AUGUST 25, 2020

From the kitchen to front-of-house operations, restaurant operators need to follow the government’s COVID-19 response guidelines and institute safety practices to ensure a safe and hygienic dining environment for their customers. . Train Your Restaurant Employees About The Safety Procedures.

Training 97

Training Kitchen Safety FOH Front of House 97

Lavu

SEPTEMBER 29, 2023

Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. This statistic is based on a survey of restaurant operators conducted in January 2023. This has left restaurants struggling to find and retain staff.

Loyalty Program 167

Loyalty Program Front of House Mobile Ordering Customer Service 167

The Restaurant Times

JULY 1, 2021

The restaurant industry has particularly taken a turn for the worse due to increasing hygiene concerns among customers and government-imposed lockdown. Live Streaming The Kitchen. Live streaming kitchen operations is one such way that many restaurants have adopted to generate confidence among their customers. Source: Medium.

Marketing 98

Marketing Social Media Kitchen Safety Food Safety 98

The Restaurant Times

JULY 2, 2020

Along with offering quality in food and service, safety and hygiene will be of paramount importance. Right from the kitchen to the front-of-house operations, restaurant operators must strictly follow the guidelines set by the government and institute safety practices to ensure a safe and hygienic dining environment for their customers. .

Kitchen Safety 98

Kitchen Safety Mobile Ordering Food Safety Online Ordering 98

Aaron Allen & Associates

MARCH 19, 2020

March 18, 2020 NRA Recovery & Relief Proposal The National Restaurant Association presents a restaurants recovery and relief proposal to the White House with projections of more than $225b in sales losses and 5–7 million jobs lost. Restaurants would be repurposed as community kitchens, offering affordable meals to-go.

2020 130

2020 Point of Sale Guest Recovery Government 130

Cheetah

AUGUST 12, 2020

Make sure all employees adhere to the new guidelines and let customers know that you’ve updated your food safety and sanitation codes. For the back of the house, ensure proper air flow of cooking vents. This will dilute the air and remove contaminants in the kitchen. Communicate your new ordering and pickup procedures.

Front of House 78

Front of House Food Supply Back of House Seating 78

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

2019 322

2019 Compost Mobile Ordering Online Ordering 322

KaTom

MAY 4, 2020

As areas across America slowly establish a new normal, restaurant owners are working to figure out how they can protect the health and safety of their employees and customers. Front of House. Back of House. Additionally, safety message mats can help people keep a safe distance from others. Table of Contents.

Front of House 64

Front of House Back of House Kitchen Safety Food Safety 64

360Training

APRIL 16, 2020

Even when governments give the go-ahead, the general public is saying they may not feel comfortable in crowded places for months. Still, if you’re going to continue business in the time of COVID-19, you’ll have to take kitchen sanitation and worker hygiene to a level that would ordinarily be considered paranoid. In the U.S.,

Food Supply 78

Food Supply Food Safety Kitchen Safety Supplies 78

The Restaurant Times

JUNE 30, 2021

With the easing of lockdown restrictions and the government’s focus on restoring normalcy, restaurant managers must focus on getting their businesses back on the path to profits and cover the pandemic losses as soon as possible. . A restaurant primarily has two types of operations – front of the house and back of the house.

Management 52

Management Management Operations Front of House 52

The Restaurant Times

APRIL 27, 2021

Following local health & safety standards has always been crucial for the restaurant industry. In the post-pandemic environment, cities of the UAE have been reviewing the health and safety measures adopted by the restaurants. Top Safety And Hygiene Points To Include In Your Restaurant Checklist. Follow The Safety Norms.

Kitchen Safety 52

Kitchen Safety Food Safety Front of House Back of House 52

The Restaurant Times

JANUARY 30, 2022

Restaurants, as a whole, are among the most tightly regulated industries when it comes to health and safety standards. Large scale vaccinations had been touted as the beginning of the end for COVID-19. Hiring Trends During Omicron . Omicron has failed to provide any favourable working conditions for all businesses.

Fine Dining 52

Fine Dining Kitchen Safety Front of House Online Ordering 52

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

Open for Business

OCTOBER 20, 2023

Think about the flow of traffic from the kitchen to the tables. Think about the flow of traffic from the kitchen to the tables. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. It’s equally important to study your competition. Efficiency is key.

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License Email Marketing Front of House Social Media 78

The Restaurant Times

OCTOBER 29, 2020

Despite the initiatives launched by the UK government such as Eat Out to Help Out, several restaurants have either been shut down or are on the verge of closure. . Adhering to the social distancing guidelines and following government-mandated safety protocols is also critical for running a restaurant, amid the pandemic.

Operations 40

Operations Kitchen Safety Guest Recovery Food Safety 40

ChefMod

OCTOBER 6, 2021

In a bid to counteract these negative effects in the restaurant industry, the government established various regulations to ensure the safe operation of the restaurant industry. Although these regulations are ever-changing, there are several ways that restaurant owners and stakeholders can continue to run a successful restaurant business.

2021 52

2021 Email Marketing Online Ordering Front of House 52

The Food Corridor

MARCH 27, 2023

Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Apicbase

MAY 12, 2023

They need to maintain consistency, provide excellent customer experience and optimise performance across a growing number of locations. Meanwhile, the market is changing at lightning speed. Some business leaders navigate those challenges noticeably better than others. What are they doing differently? It’s called operation excellence.

Operations 52

Operations Back of House Sustainability Front of House 52

Touch Bistro

MARCH 25, 2021

Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures. Let’s get started! What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

Kounta

NOVEMBER 6, 2019

Our unrequited love-affair with all things caffeine has seen a 300% increase in the number of cafes in less than a decade; cafes are everywhere, and the great Australian dream once focused on owning our own home, seems to have shifted to owning our own café! It’s not them, It’s you. What do you want to achieve through owning your own Café?

Café 40

Café Franchise Franchising Food Safety 40

Modern Restaurant Management

OCTOBER 8, 2020

Miso Robotics launched global commercial availability of the Flippy Robot-on-a-Rail (ROAR) – a zero-footprint, cost-efficient intelligent robotic kitchen assistant for the evolving commercial kitchen. This edition of MRM News Bites features a lot of technology and robotic news, virtual food halls and healthy kid menus.

Kitchen Safety 386

Kitchen Safety Online Ordering Food Safety Point of Sale 386