Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Takeout For Good.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

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

ChowNow

JULY 17, 2024

For example, “Our objective is to deliver a consistent dining experience that delights our customers, achieves operational efficiency, and maintains a high standard of food safety and cleanliness.” Include specific responsibilities for each position, from management to kitchen staff to front-of-house employees.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

EATER

APRIL 8, 2021

At the weekly staff meeting, they came up with an ad hoc plan: One group of staff members developed their first COVID safety protocols, ordering hand sanitizer, scheduling hand-washing breaks, and putting lines of blue painter’s tape across the floor of the restaurant to show people how to stay six feet apart. The year had started off strong.

Training 304

Training Café Kitchen Safety Back of House 304

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 ‘restaurant operations' refers to the process by which a restaurant is run. Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

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 88

Point of Sale License Insurance POS 88

ChowNow

AUGUST 9, 2024

Step 1: Gather Your Team Involve key team members such as managers, chefs, and front-of-house staff. Running a successful restaurant doesn’t happen by luck. Instead, it requires thoughtful planning and a deep understanding of an increasingly competitive landscape. Where are we lacking compared to competitors?

Social Media 221

Social Media Front of House Document Customer Service 221

EATER

JANUARY 5, 2022

On a theater-sized screen set up at the front, I watch as a drone flies over a low, sunny suburb, bypassing highways and beaches and nondescript homes, where in the backyards everyone cranes their necks to see what this spidery black object is zooming across the sky. Why should you ever have to leave the house? What a bold future.

Food 361

Food Mobile Ordering Online Ordering Food Order 361

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

7 Shifts

AUGUST 16, 2024

On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards.

Management 195

Management Management 2024 Leadership 195

360Training

JUNE 25, 2020

There’s nothing more fundamental than food safety in the restaurant industry. The results of poor food safety can be devastating to both your reputation and your bottom line. One of the key strategies for preventing food-borne illness in your kitchen is Time and Temperature Control for Safety (TCS). Easy, right?

Food Safety 148

Food Safety Kitchen Safety Food Front of House 148

EATER

JUNE 29, 2022

You don’t order a single drumstick or thigh the same way you don’t order one crawfish or a lone nacho. Fried chicken is best consumed by the bird, by the pile, by the feast. Fried chicken is for gatherings. The preparations may vary, but the rule is a constant: Where there is fried chicken, there is community. Los Angeles.

Front of House 260

Front of House Food Truck Food Order Food Safety 260

Sante

MAY 11, 2020

For instance, kitchen workers are more prone to lacerations, punctures, and burns due to proximity to cooking equipment. Regardless of whether you work in the front or back of the house, you are certain to be on your feet for long hours. A strain is more commonly referred to as a “pulled muscle.”

Employee Relations 130

Employee Relations Front of House Back of House Reference 130

Transact

DECEMBER 30, 2019

What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ? The post-holiday lull is the best time to take a break from the chaos and give your kitchen a thorough cleaning. Approach your kitchen strategically. I’m referring to topics like: Food safety best practices.

2020 83

2020 Kitchen Safety Food Safety Front of House 83

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 260

Consumer Goods Back of House Small Business 2020 260

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). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

JUNE 26, 2021

This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . Hiring an apt number of people for the back-of-the-house and front-of-the-house operations is critical to optimize the restaurant’s labour cost. . Source: Forbes.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Online Ordering 84

360Training

JUNE 11, 2020

What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? They’re referred to as Potentially Hazardous Foods (or PHFs). According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. during processing and manufacturing. By Contaminant.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant? Food safety. Cost control.

Back of House 52

Back of House FOH BOH Front of House 52

The Restaurant Times

JUNE 30, 2021

A restaurant primarily has two types of operations – front of the house and back of the house. The front of the house refers to anything the customer interacts with, be it the waiting staff, the dining arrangement, lobby area, etc. A restaurant manager, however, has multifaceted responsibilities.

Management 52

Management Management Operations Front of House 52

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. You can use the information below as an easy reference of some ideas you can incorporate into your own plan to reopen a restaurant after a coronavirus shutdown.

Front of House 64

Front of House Back of House Kitchen Safety Food Safety 64

Open for Business

DECEMBER 18, 2023

Training all front-of-house staff, security, and even kitchen teams on the meaning of special drink orders is crucial. An Angel Shot is simply a code phrase people can use to subtly notify staff that they need assistance without putting themselves in further potential danger. This may include getting the police involved.

Transportation 78

Transportation Front of House Education Training 78

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. Recruiting And Onboarding.

Management 52

Management Management FOH BOH 52

Clover - Restaurants

MAY 3, 2024

City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

The Restaurant Times

MAY 19, 2021

Restaurant operation manuals are the spine of restaurant businesses. They include a set of important documents, guidelines, and other information that restaurant managers and staff should be aware of. The operation manual for restaurant also provides guidelines to new restaurant employees and interns. when writing the manual.

Operations 52

Operations Employee Relations Front of House Hiring 52

Apicbase

MAY 12, 2023

Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. 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.

Operations 52

Operations Back of House Front of House Sustainability 52

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process.

Hiring 52

Hiring Employee Relations FOH BOH 52

Black Box Intelligence

NOVEMBER 1, 2021

Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 percentage points or more during the week). .

Fast Casual 98

Fast Casual Guest Recovery Point of Sale Fine Dining 98

Ken Burgin

MAY 17, 2022

Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself. The kitchen often complains they’re treated like mushrooms: kept in the dark and fed you-know-what. Refer to communication skills right from the beginning. Don’t let them loose on customers, let alone near the kitchen.

Front of House 74

Front of House Kitchen Safety Training POS 74

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

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

Fine Dining 310

Fine Dining Back of House Dine-in Front of House 310