Is your Hotel’s Back-of-House ready for AI?
eHotelier
MAY 8, 2025
While AI dominates headlines in guest-facing experiences from voice assistants to chatbots, marketing, and revenue management the real revolution in
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eHotelier
MAY 8, 2025
While AI dominates headlines in guest-facing experiences from voice assistants to chatbots, marketing, and revenue management the real revolution in
eHotelier
MAY 27, 2025
Walk into the back-of-house of almost any hotel today, and youll see a story that hasnt changed in decades: a maze of manual processes, fragmented communication
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eHotelier
MAY 20, 2025
While AI dominates headlines in guest-facing experiences from voice assistants to chatbots, marketing, and revenue management the real revolution in
Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, which back of office trends should restaurant ownership and management be concerned with heading into 2023? Those areas of your restaurant that aren’t typically seen by customers but directly impact your business.
Hospitality Magazine
MARCH 3, 2025
We included black sesame macarons, kaya choux buns which bring back great childhood memories of kaya toast mandarin ginger bonbons, and mango tartlets. Its been about getting to know Yugen and Omnias front- and back-of-house teams and the pastry team as well. At the end of the day, we work in a people-orientated business.
Modern Restaurant Management
APRIL 11, 2025
For back of house, operators should focus on tech that drives speed, efficiency, and cost savings. In the front of house, there should be a more cautious approach to ensure customer service is always at the forefront.
Modern Restaurant Management
JANUARY 27, 2025
Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity. Bartenders : May receive a share of tips for serving drinks and supporting table service. Hosts/Hostesses : Sometimes included for their role in creating a positive first impression.
Hospitality Magazine
MAY 13, 2025
bottles, and 5L pouches, the juices are a flexible solution for every business, whether you need grab-and-go options, back-of-house convenience, or high-volume dispensing. Available in 300ml bottles, 1.5L Visit the stand to discover how Nectar Cold Pressed can bring premium juice to your business. nectarcoldpressed.com.au
Hospitality Net
NOVEMBER 11, 2024
-based hotel management company that has been working alongside asset management and service optimization software company OpsTechPro for more than five years to automate its back-of-house workforce communications. Initially, High Hotels deployed OTP to streamline its maintenance and engineering processes.
Hotel Business
MARCH 26, 2025
All Marriott properties that have installed PathSpot hand scanner technology have also implemented the PathSpot SafetySuite. “Marriott is an industry leader in its dedication to health and safety across its portfolio, said Christine Schindler, CEO/cofounder, PathSpot.
Hotel Business
JANUARY 15, 2025
We often see management companies investing heavily in front-of-house technology to enhance the guest experience and drive repeat business and revenues, Henrik Shimony, cofounder/ CEO, Reeco, and a former hotelier, told Hotel Business in an exclusive interview.
Modern Restaurant Management
DECEMBER 23, 2024
In 2025, I expect automation to keep expanding beyond back-of-house applications into more guest-facing roles. Whether it’s robotic kitchen assistants or automated cocktail dispensers, technology enables teams to focus on delivering exceptional guest experiences while improving profitability.
Modern Restaurant Management
AUGUST 26, 2022
It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties. Automating back-of-house operations will instantly save restaurant owners time and money, which are precious commodities. Given the enormous volume, a mistake is highly likely to occur.
Horizon Hospitality
MAY 7, 2025
Example: Instead of: Oversee kitchen operations, try: Supervise a team of 15 back-of-house staff, ensure inventory accuracy, maintain compliance with health codes, and coordinate with front-of-house managers to ensure seamless service. Clarity shows respect for the applicants time and helps weed out poor fits early.
Modern Restaurant Management
NOVEMBER 7, 2024
Prepped for delivery : Once food arrives at a restaurant, it usually needs to go straight into refrigerators, but if there’s uncertainty about when the truck is arriving, it’s easy for things to get delivered when back of house isn’t ready to store it.
Modern Restaurant Management
MAY 16, 2025
Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. A University of Nevada, Las Vegas study found that employee turnover, particularly in front-of-house roles, has a direct and lasting impact on customer service quality.
Hospitality Magazine
SEPTEMBER 29, 2024
Melbourne brothers and hospitality veterans Guido and Giacomo Guerrieri own and run the restaurant, combining their wealth of front and back-of-house experience.
Modern Restaurant Management
DECEMBER 22, 2022
Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,
Modern Restaurant Management
NOVEMBER 18, 2024
An enhanced system would cover every aisle in a store or every seating area in a restaurant along with full coverage of the back of house. At a minimum, indoor cameras should cover the entrances and cash registers, ensuring a clear view of both the customer and the cash drawer.
Modern Restaurant Management
JULY 27, 2021
Gone are the days of archaic paper chit systems communicating orders from the front to back-of-house staff. This technology replaces the constant yelling typical of the back-of-house with a friendlier digital screen and mitigates the risk of food waste and costly errors.
Hospitality Magazine
DECEMBER 4, 2023
“Our front and back of house team are a bunch of seasoned hospitality professionals that are passionate about great service, food, and drinks, and we are all very excited to welcome our first guests to the venue.”
Modern Restaurant Management
OCTOBER 23, 2024
Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house.
7 Shifts
NOVEMBER 25, 2024
The Solution: Adopt tech solutions to automate back of house tasks Costing your menu can be incredibly time consuming. Without tangible guidelines put in place, your restaurant staff will often default to doing the minimum because they lack the knowledge in regards to what excellent service means for the establishment.
Modern Restaurant Management
MAY 18, 2020
Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house. Best practices for approaching front-of-house and back-of-house operations. Rethinking roles and responsibilities front-of-house and back-of-house.
Modern Restaurant Management
JULY 29, 2020
Use Front and Back-of-House Dashboards to Stay Aligned. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. With up-to-the-minute performance data, customers can rest assured that the restaurant’s back-of-house staff is keeping up with the best practices.
Hospitality Net
MAY 28, 2025
From front-of-house to back-of-house, bar teams to boardrooms, its the care, passion and hard work of hospitality professionals that shape each guest interaction. In hospitality, its the people who make the experience. Yet too often, those very teams are running on empty.
Modern Restaurant Management
MARCH 1, 2022
Providing the restaurant’s team with tools that streamline operations and create efficiencies, keeps them front of house, enabling them to do what they do best: make delicious food, build and work on great teams, and provide a superior guest experience.
Modern Restaurant Management
MAY 19, 2025
They’re the operational nerve center—linking the front-of-house, back-of-house, and everything in between. Today’s hospitality platforms are no longer just about taking orders or processing payments.
Modern Restaurant Management
JANUARY 13, 2023
To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations. From there, technology automatically sends customers text marketing messages, which gives them the ability to reorder via text when suitable to the restaurant.
Modern Restaurant Management
JANUARY 24, 2022
When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.
Modern Restaurant Management
MAY 22, 2025
Dark colors in back-of-house environments provide practical benefits by concealing inevitable kitchen stains, while lighter palettes in customer-facing positions create perceptions of cleanliness and approachability. Strategic use of color should inform uniform design decisions.
MEWS
DECEMBER 17, 2024
Housekeeping staff are the backbone of your operations team, ensuring that rooms, public spaces, and even back-of-house areas are spotless and welcoming. Hotel housekeeping is all about creating a clean, comfortable, and visually inviting environment for your guests.
Hospitality Magazine
JULY 15, 2024
We provide learning opportunities at all levels, from front-of-house to back-of-house, casuals to full-time employees. It’s about fostering a culture where learning and development are celebrated. “Growth is a core part of our strategy. This keeps our people engaged and invested in their careers.”
Modern Restaurant Management
AUGUST 28, 2023
General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day.
Modern Restaurant Management
SEPTEMBER 29, 2021
Utilize Back-of-House Technology. Back-of-house staff spend wasted hours manually counting inventory and trying to figure out their cost of goods sold. Switching to LED bulbs can lower your costs by 50-75 percent per fixture. This includes labor and inventory. In most cases, those two go hand in hand.
Fast Casual
APRIL 15, 2025
Brands must recalibrate procurement, rethink value menus and re-engineer the back of house.
MEWS
JULY 4, 2024
They clean guest rooms, public areas and back-of-house spaces, ensuring rooms are ready for the next guests. The housekeeping department The housekeeping department is at the heart of your hotel operations. They manage the washing, drying, and distribution of linens, bed sheets, towels and tablecloths.
Modern Restaurant Management
JUNE 14, 2022
Restaurant theft in the back of house often occurs when no one is watching, and while security cameras and POS Systems can help, an inventory management system is a great way to add another layer of security. But it also helps prevent back-of-house theft. Inventory Management System. Secure the Outside of Your Building.
Modern Restaurant Management
DECEMBER 17, 2020
New organizations like No Us Without You and the 86 Fund have also been popping up to help the industry weather the storm of winter and support the most vulnerable people working in the back of house. Finally, restaurants have realized that investing in technology is simply table stakes.
Modern Restaurant Management
AUGUST 12, 2024
While there are a host of compelling use cases for AI in the restaurant industry, many restaurant operators today are leveraging AI to transform back-of-house operations.
Modern Restaurant Management
SEPTEMBER 14, 2022
Role of AI in Back of House. Restaurants use AI and natural language processing (NLP) to reduce user training needs for back of house procedures like equipment and food temperature checks. As you can see, AI is playing an increasingly important role in restaurants – both front and back of house.
Horizon Hospitality
JANUARY 3, 2023
Restaurants will need creative back-of-house teams who can utilize unique ingredients. Creative collaborations between local food and beverage manufacturers like breweries and cheesemakers can give new life to spent ingredients like grains and whey. Menus will need sufficient information about the ingredients and their sources.
Hotel Business
MARCH 18, 2025
The back-of-house layout enhances operational efficiency, supporting streamlined staffing and reducing costs, according to the company. The suites feature in-suite kitchens, ergonomic workspaces and ample storage. Public areas include a 24/7 grab-and-go market, fitness center, guest laundry and outdoor spaces.
Modern Restaurant Management
APRIL 16, 2025
Owners and operators need to focus on back-of-house spending to find ways to reduce expenses. While increased traffic can offer some financial relief, back-of-house cost savings are truly what will make a difference when traffic inevitably ebbs and flows.
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