Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. They appear to have thrown up their hands in defeat and are now on automatic pilot just hoping to “get by”. Is it ignorance or apathy?

Front of House 401

Front of House Back of House Coaching Customer Service 401

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests.

Fine Dining 444

Fine Dining Front of House Customer Service Customer Experience 444

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Here are my tips for back of house: 1.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights.

Café 418

Café Front of House Point of Sale Back of House 418

Modern Restaurant Management

APRIL 20, 2020

Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. To support restaurants, ezCater has waived commissions on all Feed the Front Line meals. This edition of MRM News Bites features ezCater, S?mrus, ” Small Brand, Big Heart.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) Do a little research to figure out the best method for taking inventory in your operation. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

7 Shifts

JANUARY 7, 2020

Don’t fret if you’ve made hiring decisions based on other criteria; you can still keep your employees engaged, but it’s going to take some work. If you don’t have 7shifts yet, you can alternatively create a simple Google Form survey or a paper survey for employees to fill out after each shift. Why Care About Employee Engagement?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 327

Hotels Front of House Fine Dining Back of House 327

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. The commitment has become a habit that I don’t intend to break. The commitment has become a habit that I don’t intend to break.

Fine Dining 388

Fine Dining Dine-in Front of House Design 388

Modern Restaurant Management

MAY 27, 2020

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. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

SpotOn

FEBRUARY 26, 2025

Restaurant P&L basics Sales Cost of Goods Sold (COGS) Labor costs Overhead costs Profit and profit margins Using your P&L statement Restaurant P&L basics A restaurant profit and loss statement is a spreadsheet that shows how all your money is coming in (sales) and where it's going out (costs). Prime costs.

Point of Sale 88

Point of Sale License Insurance POS 88

Goliath Consulting

FEBRUARY 9, 2020

According to an Online Ordering Platform company, Orders2me, one advantage of updating your POS so that it covers online services is that it handles the problem of chain restaurants having issues with poorly integrated and non-uniform POS systems across restaurants. Technology. Space and Staff. According a Olo’s “Want to Scale Delivery?”

Front of House 186

Front of House Online Ordering Delivery POS 186

7 Shifts

SEPTEMBER 9, 2019

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With labor laws on age, wage, overtime, and time off–many of which vary between New York State and New York City–it’s easy to overlook a law or two.

Restaurant Law 283

Restaurant Law Cash Management Article Uniforms 283

Ken Burgin

MARCH 1, 2020

News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. It’s also time to take urgent management action to protect your profitability. These areas are often full of clutter – take a hard look.

Front of House 155

Front of House Back of House Uniforms Customer Service 155

Modern Restaurant Management

OCTOBER 16, 2019

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. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

FEBRUARY 21, 2020

The event will take place at 10:00 A.M. ” The annual event taking place in Philadelphia this year is part of a first-of-its-kind culinary tourism partnership between the James Beard Foundation and VISIT PHILADELPHIA, shining light on chefs and the region’s cuisine and culinary missions. . Sushi Maki Ocean Tempura.

Brewery 348

Brewery Design Food Supply Equipment 348

Cheetah

JUNE 14, 2021

But it’s going to take more than a few. There is a way out of this labor crisis, and it’s going to take more than simply “adapting” to a temporary reality. It takes a lot of guts to fight for change. The labor shortage has brought with it a sense of reckoning. Table of Contents. How Did Things Get This Bad? million jobs.

BOH 148

BOH Back of House Front of House Employee Relations 148

EATER

DECEMBER 7, 2023

Aunties would unveil a tray of gulab jamun and start to circulate the house, or the servers at whatever restaurant was hosting would plop a bowl on the table in front of us. It’s to proclaim that my culture has given me different tastes, better ones, and no amount of soft power can take that away. But is that maxim really true?

Influencer 363

Influencer Front of House Consumer Goods 2020 363

Open for Business

MARCH 1, 2023

You don’t need to break out your most formal attire, but items like a black dress, dress shoes, and dress pants would likely be appropriate. Avoid wearing flip flops or other open-toed shoes, baseball caps, shorts, or anything else that might convey the message you aren’t taking the opportunity seriously.

Front of House 78

Front of House Back of House Uniforms Casual 78

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Cut out the guesswork with a jigger dispenser for a perfect 1-1.5 Record everything that goes in and out of the bar and kitchen.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Cut out the guesswork with a jigger dispenser for a perfect 1-1.5 Record everything that goes in and out of the bar and kitchen.

Bar 60

Bar Management Management Front of House 60

Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Apicbase

APRIL 5, 2024

By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. What Back-of-House Processes Can Restaurants Automate? What Back-of-House Processes Can Restaurants Automate?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Lavu

NOVEMBER 27, 2024

It allows you to: Keep tabs on inventory levels at each location Move stock between restaurants when needed Maintain consistent recipe costs, ensuring uniform pricing and margins Analyze usage trends to fine-tune ordering The system’s data analysis tools offer valuable insights into inventory performance.

POS 78

POS Loyalty Program Point of Sale Online Ordering 78

Mad Mobile

FEBRUARY 5, 2024

The uniforms. The problems draining your efficiency are all too familiar: Manual, multi-step tasks from order taking to order entry to payment Outdated tech with poor user experience: does it take your staff several minutes to input an order? Limited, out-of-date server stations: 70% of POS terminals are 2 years old.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

MAY 12, 2023

It turns out they aren’t superheroes doing superhuman things. Therefore, they take more care in setting up systems to monitor data. It allows them to make decisions faster and correct errors before they spiral out of control. Meanwhile, the market is changing at lightning speed. What are they doing differently?

Operations 52

Operations Back of House Sustainability Front of House 52

The Restaurant Times

MAY 19, 2021

They enable restaurants to maintain uniformity and consistency in terms of maintenance and service delivery, across all outlets. 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.

Operations 52

Operations Employee Relations Front of House Kitchen Safety 52

A Wine Story

MAY 18, 2022

When it comes to literally rolling out the red carpet, it’s hard to rival the Florentines. 2022 Anteprime Toscana. Official Welcome Dinner of Anteprime di Toscana 2022 March 19. Michelangelo’s David Giving a Warm Welcome. I could almost detect a friendly smile on the statue’s face and even a wink, welcoming me to the festivities inside.

2022 78

2022 Vineyard 2008 Presentation 78

EATER

FEBRUARY 7, 2022

Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. 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? In went the white stuff, a flurry of particles clouding around me like a halo.

Consumer Goods 258

Consumer Goods Back of House Small Business 2020 258

EATER

NOVEMBER 30, 2023

Without David, there would be no Ottolenghi, no Jamie Oliver, no Fergus Henderson and his nose-to-tail take on classic English food… but wait! She grew up in a manor house with servants, and that imperious spirit remained in her writing. But the English did not care. It was their lot to maintain a stiff upper lip and suffer.

Food 306

Food Book Front of House Food Order 306

Modern Restaurant Management

FEBRUARY 4, 2020

“Most importantly, there is a robust game plan in place to take the brand forward. . “Most importantly, there is a robust game plan in place to take the brand forward. While the decision to take on this new opportunity was extraordinarily difficult, I am confident I am leaving the brand in outstanding hands.”

Online Ordering 305

Online Ordering Hospitality Leadership Design 305

Modern Restaurant Management

OCTOBER 23, 2019

We are thrilled to see The Local Culinary concept taking off and in addition to Boca Raton and Aventura, have many other new locations on our radar.” We are thrilled to see The Local Culinary concept taking off and in addition to Boca Raton and Aventura, have many other new locations on our radar.” Local Culinary Expanding.

Point of Sale 193

Point of Sale Customer Experience Customer Service Front of House 193

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

The Restaurant Times

FEBRUARY 25, 2023

Long shifts can be painful for your feet, whether you’re running back to and from the tables to your restaurant POS system or spending the entire day standing in the back of the house. Additionally, they are simple to clean due to their uniform, sleek shape, which is always advantageous when working in a restaurant.

Uniforms 52

Uniforms Back of House Front of House Restaurant Law 52

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. I spent the night seated at a table in the lounge car waiting for 6:30 a.m.

2005 321

2005 Back of House Training Dine-in 321