7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Food Service, Kitchen, & Hospitality Tech. Cross-contamination. Undercooking. Food allergies.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Operations: An all-encompassing word for everything else involved in managing a restaurant, such as maintaining the atmosphere and ensuring employees follow health and safety standards. Use the right inventory management systems. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

MARCH 16, 2020

65 percent wipe down bathroom and kitchen surfaces. Technology adds extra spice in recruiting and retaining employees – A restaurant’s staff plays a huge role in customer experience. Innovation of POS systems with support features for managing inventory, and employee productivity will further product demand.”-Says

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 195

Management Management Kitchen Safety Front of House 195

Embrace the Suck

MAY 14, 2023

Leadership: The Missing Ingredient The best restaurants are those led by individuals who understand that their role extends beyond the kitchen or the management office. The recruitment and effective training of suitable staff is critical. Restaurant Excellence Guideline #37: Emphasize food safety and hygiene.

Leadership 221

Leadership Customer Service Customer Experience Website Management 221

Restaurant365

AUGUST 19, 2020

Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. There are many moving parts to hiring and recruiting. There are many potential safety issues in restaurants, from kitchen injuries to sanitation problems. Bartender Licensing.

Restaurant Law 131

Restaurant Law Recruiting Employee Relations Food Safety 131

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

The Restaurant Times

NOVEMBER 4, 2021

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Detailed Guide To Restaurant Kitchen Design .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Restaurant365

AUGUST 21, 2020

Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. There are many moving parts to hiring and recruiting. There are many potential safety issues in restaurants, from kitchen injuries to sanitation problems. Bartender Licensing.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Touch Bistro

JULY 4, 2021

Remember the expression, too many cooks in the kitchen ? are trying everything and the kitchen sink to recruit and retain employees in the face of a labor shortage the likes of which this industry hasn’t seen in decades. Get Creative with Recruitment. Well, go ahead and unlearn it. Restaurateurs across the U.S.

2021 98

2021 Employee Relations Hiring Recruiting 98

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. The aim is to avoid a collision.

Back of House 52

Back of House BOH Front of House FOH 52

The Restaurant Times

MARCH 14, 2022

So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Recruiting And Onboarding. Managing Inventory. Implementing COVID-19 Safety Protocols. Handling Finances.

Management 52

Management Management FOH BOH 52

The Restaurant Times

JUNE 30, 2021

The back of the house refers to the unseen part of the restaurant, i.e., kitchen, employee area, the office, vendors and suppliers etc. A detailed budget must be maintained to keep track of the expenses incurred on buying inventory, staff salaries, as well as improvements to the infrastructure. Ensuring Compliance With Safety Norms .

Management 52

Management Management Operations Front of House 52

The Restaurant Times

FEBRUARY 18, 2022

Maintaining inventory of groceries and supplies, stocking ingredients, and equipment along with placing the order on your POS (point of sale) software. Enforcing best safety, hygiene, and sanitation practices in the kitchen. Coordinating with kitchen staff and assisting them . Keep track of new trends in the industry.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

The Restaurant Times

SEPTEMBER 28, 2021

Dark kitchens are highly efficient production units that don’t have a storefront and are designed for delivery. Dark kitchens consist of premises where food is prepared for home delivery but do not have a dining area or waiters. So don’t anticipate the ghost kitchen model to go away anytime soon.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

The Restaurant Times

AUGUST 27, 2022

Managing the bar inventory and restocking the bar. Bringing dishware from the kitchen to the bar. Recruitment Method: Consider experimenting with a few hiring tactics to discover the appropriate barback for your company. Teaching barbacks the ropes is essential even if the recruit is an experienced barback.

Hiring 52

Hiring Restaurant Law Bar Recruiting 52

MBB Hospitality

APRIL 25, 2018

Make sure they are up-to –date on all the important safety and hygiene rules that come into play in restaurants and hotels etc. They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. Good Team Player.

Hospitality 40

Hospitality Franchising Franchise Recruiting 40

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Entry-level kitchen staff should be able to deliver consistent results. The solution. It allows them to spot discrepancies sooner.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

Gecko Hospitality

JULY 12, 2018

Robust Inventory Control – This must-have feature should deduct items from inventory when sold, so you know how much food you have on hand. It sends orders to the kitchen and lets servers know when items are running low, and some systems even offer time clocks and other features.

Management 40

Management Management Cash Management Point of Sale 40

Modern Restaurant Management

DECEMBER 28, 2020

For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. As restaurants begin to gather more data, we will see the rise of Artificial Intelligence (AI) implementation to drive safety and growth.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

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. Ensure that your recruitment and selection processes are efficient and thorough. As a result, many workers had to find alternative employment in more stable industries.

Loyalty Program 167

Loyalty Program Front of House Mobile Ordering Customer Service 167

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