Modern Restaurant Management

OCTOBER 30, 2020

Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. With the median profit margin between 3-5 percent , capacity maximums , and a net industry loss estimated at around $240B by the end of 2020 , every dollar counts. Before global lockdowns, the U.S. restaurant industry suffered from a 74.9

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Modern Restaurant Management

JUNE 26, 2020

Many restaurants are looking at their 2020 budget and wondering – what now? It is time to adjust your 2020 budget, evaluate labor and food costs, update bank reconciliations and take an overall holistic look at your business model and strategy. Restaurants and bars are opening with capacity restrictions and new guidelines.

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7 Shifts

JANUARY 14, 2021

The restaurant industry will look back on 2020 as the spark that changed how it does business. Nearly 900 delivery-related roles have been created in the 9 months since March 2020. The share of front of house shifts have dropped 7.6% since March 2020. of revenue. third-party delivery 8% takeout 7.4%

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Modern Restaurant Management

DECEMBER 29, 2023

News headlines give you a pretty good idea of what’s top of mind for employees at QSRs and fast-casual locations: Staffing Shortages : We’re still 14,000 restaurant jobs short of where we were in February of 2020. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff.

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Modern Restaurant Management

DECEMBER 27, 2023

Quick service, fast casual and bars and taverns have exceeded where they were in February 2020. Insurers are adding wage and hour exclusions to policies and reducing limits in response to class-action litigation filed by servers and other front-of-house staff. It’s the industry’s biggest concern.

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Modern Restaurant Management

SEPTEMBER 1, 2020

” In fact, Mastercard estimates “over 40 percent growth in contactless transactions globally in the first quarter of 2020." Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. Make Staff Training a Priority.

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EATER

SEPTEMBER 13, 2021

Restaurants that receive the three-star ranking typically fall under various categories that Noma has always exemplified: long tasting menus with thoughtful beverage pairings, strong front of house service, and well-executed cuisine that is, in theory, worth traveling across the globe for.

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Modern Restaurant Management

JANUARY 10, 2022

After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. Operators who have a strong tech stack in place will be using their back-of-house to help streamline operations in their ghost kitchens as well.

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7 Shifts

MARCH 18, 2021

After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. It hit a fast low on March 22, 2020 — with the industry as a whole seeing a 77% drop in sales. All rates that compare day or median are based on the period of January 2020.

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Modern Restaurant Management

JUNE 2, 2023

During pre-pandemic times, in February 2020, the average hourly wage for restaurant staff was $14. This immediately lowers the front-of-house staffing requirements. Step 2: Trimming Labor Expenses The cost of labor is another sticking point for restaurants, with inflation directly impacting payroll.

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Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. In an increasingly digital world, one mistake can be costly.

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Modern Restaurant Management

JANUARY 19, 2021

Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. For Top Round Roast Beef in San Francisco, that meant running a fried-chicken joint, burger house, and ice-cream parlor all from within their existing sandwich shop. The model is not without its perils.

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Modern Restaurant Management

MARCH 18, 2020

Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. How do we sound?

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Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. The facility opened in 2022. How is the project multi-functional?

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Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. Staffing presents a huge challenge for restaurants trying to go back to full employment following the pandemic. Interviews with potential employees are being scheduled, but no-shows are the norm.

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Hotel Owner

FEBRUARY 20, 2024

As highlighted by Andrew Evers during HOSPACE in November 2020, offering a guest the wine list on an app completely removes any sense of theatre or occasion — especially when compared to a leather-bound wine list.

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Modern Restaurant Management

JULY 1, 2020

See clean in action through front-of-house products, procedures and signage. This report’s results are based on surveys conducted over a 12-month period from April 2019 to March 2020—the month when the first U.S. They found: 2020 started off positive for the chains, with Olive Garden topping the group at a 13.3

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Modern Restaurant Management

MARCH 10, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Contactless dining.

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Hospitality Magazine

OCTOBER 17, 2022

Former Dear Sainte Éloise head chef Hugh Piper would often be given leftover wine from the front-of-house team that would otherwise be poured down the sink. Very Molto could be described as problem-solver or better yet, a waste-reducing brainwave.

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EATER

AUGUST 10, 2021

The CEO of Chipotle was paid $38 million in 2020; the CEO of Yum! Currently, 886 offers back-of-house employees an hourly wage between $18 to $20, and front of house usually sees a minimum of $25. That money has to come from somewhere. Brands, which owns KFC and Taco Bell, took in $14.6

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Modern Restaurant Management

SEPTEMBER 21, 2020

Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. After speaking with restaurant owners and operators, we realized we needed to expand our product offering beyond just helping manage their front-of-house better with Yelp Waitlist and Yelp Reservations. Neither did mine.

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Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. But 2020 threw us a curve ball and taught everyone a hard lesson on the benefits of business agility. Builds greater autonomy by giving employees control over their own schedules. Greater Agility to Survive Through a Crisis.

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Modern Restaurant Management

JUNE 15, 2020

restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S.

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Modern Restaurant Management

MAY 7, 2020

With the restaurant industry expected to lose up to $240 billion by the end of 2020 , the economic effects of the pandemic will be felt for many months – and even years – to come. COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. and abroad.

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EATER

FEBRUARY 18, 2021

Most staff members have little, if any, control over operations at the restaurant where they happened to be employed in the spring of 2020. She set that boundary out of concern for her mother, with whom she co-owns Tao Yuan and Bao Bao Dumpling House, and her small staff, some of whom are high-risk.

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Modern Restaurant Management

NOVEMBER 30, 2020

But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.

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Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. Whether that’s on your staff or part of your future delivery platform, this AI that serves as a visceral reminder that we live in 2020. Restaurant Logistics. Reading Your Mind.

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NCC USA

AUGUST 31, 2022

Verified Market Research predicts a 5% CAGR with growth from $261 billion In 2020 to $386.55 A more adaptive and automated way to manage orders can help QSRs operate efficiently, overcoming labor shortages in both the kitchen and front-of-house. billion in 2028. It’s Time to Make Changes and Overcome Current Challenges.

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EATER

JUNE 9, 2021

It’s not mandatory — “This isn’t Office Space , you’re not required to wear flair,” Bililies says — but he says the staff has been really excited about the pins, with front-of-house workers adding it to their aprons and back-of-house workers adding it to their hats. “I

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Modern Restaurant Management

MARCH 25, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Contactless dining.

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7 Shifts

DECEMBER 16, 2020

We spoke with Zack Shwab, one of The Snug’s co-founders, to learn about how their tech-savvy business evolved during 2020 and where they see the future of restaurants heading. According to an upcoming 7shifts study on the state of labor in 2020, outdoor dining was the largest revenue-driver during COVID, as reported by 37% of restaurants.

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7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. Virtual restaurants and ghost kitchens boom Ghost kitchens and virtual restaurants were bubbling up before 2020. Before 2020, Birdcall was revolutionizing the dining experience.

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7 Shifts

SEPTEMBER 20, 2021

Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. 7shifts Restaurant Scheduling Software. Online and Mobile Ordering Systems.

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Modern Restaurant Management

DECEMBER 28, 2020

Demand is on the rise: There will be a huge demand for events and event space as people who cancelled events in 2020 will rebook in 2021. While 2020 was challenging, it has made all of us in the restaurant industry stronger and nimbler, and applying these lessons learned to our businesses in 2021 will give us a major advantage.

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7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? As of December 2020, 900 delivery-related roles have been created in the 9 months since March 2020.

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EATER

APRIL 26, 2022

In the Washington Post in 2020 — after the Sqirl mold saga uncovered allegations of unacknowledged staff contributions — now- Whetstone Magazine editor Layla Schlack took this idea a step further: Menu credits could “bring workers to the forefront, potentially amplifying conversations about restaurant labor,” she wrote.

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The Restaurant Times

JANUARY 11, 2023

This not only gives the front-of-house staff more time to work on other tasks, but also improves the rate of order fulfillment. In fact, the market for self-service kiosks worth $12 billion in 2020 is expected to cross $20 billion by 2027. This means your guests don’t have to wait for a long time to eat. Self-Service Kiosks.

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