Hospitality Net

OCTOBER 12, 2023

But while hoteliers have been busy moving towards digital customer-facing solutions, they haven’t put as much energy into back-of-house (BOH) transformation. In recent years, leading hoteliers have responded to the pressure to leverage data to deliver more personalised, streamlined stays for their guests.

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Budgeting Back of House 74

Hospitality Net

JUNE 28, 2023

The luxury boutique hotel has implemented the INTELITY platform to offer its guests a digital and modern, smart-room experience, as well as leverage INTELITY’s GEMS® staff-facing tools to streamline its back-of-house operations.

Back of House 75

Back of House 75

Hospitality Net

OCTOBER 23, 2023

Wellness is at the forefront in 2023, both as a back-of-house means to retain talent and for the front of house as a way to support higher rates or grow ancillary spend. For this article, the focus is on the latter of these two as our thesis is that wellness as a profit center will come to rival the rooms ledger for many brands.

Front of House 61

Front of House Back of House Article 61

EATER

JULY 2, 2021

With the lens of someone who works at the intersection of food and social justice, I spoke with experts in the hospitality field to learn more about how workers can seize this opportunity to find the right restaurant job, gathering questions prospective applicants can ask to ensure they are making a good choice. Are tips pooled?

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Scheduling Front of House Back of House Training 98

Modern Restaurant Management

JANUARY 8, 2024

In 2024, staff shortages will force the hospitality industry to be even more efficient, adopting tech that streamlines all their processes, reducing the workload on their staff as much as possible. Within 5 to 10 years, we’ll see full gross-to-net solutions that provide with employees on-demand pay and tips instantly.

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Pricing Catering Training Marketing 215

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. – Tim McLaughlin, Founder & CEO, GoTab. "We

POS Systems 197

POS Systems Pricing Front of House Marketing 197

EATER

JUNE 16, 2022

percent profit (at the very low end of the restaurant’s overall 10 percent net). They’re getting rid of the subminimum wage, the (legal) economic framework that supports tipping and cements foundational problems within hospitality like wage disparity between front and back of house and systemic bias against servers by customers.

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Server Pricing Back of House Training 106

EATER

MAY 29, 2020

And, as they often work in the back of house — as line cooks, bussers, dishwashers, and janitors — they’re largely invisible to the dining public. Undocumented immigrants as a whole pay billions in taxes and a higher effective tax rate average than the top 1 percent of taxpayers (8 percent versus 5.4

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Information Back of House Reservations 125

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. The reception is amazing and it’s not widely offered.

Catering 215

Catering Marketing Customer Service Front of House 215

Modern Restaurant Management

MARCH 11, 2020

At the closing of the acquisition, US Foods’ pro forma net leverage is expected to be approximately 4.0x The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point. reducing to approximately 3.0x by the end of fiscal 2021.

Procurement 154

Procurement Marketing Scheduling Events 154

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. For more information on Aramark’s response during the COVID-19 pandemic, click here. ” Menu Anywhere.

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L&D Sanitation Marketing Download 176

Modern Restaurant Management

JUNE 12, 2020

The Restaurant Workers’ Community Foundation is a national non-profit dedicated to making the restaurant industry more hospitable to all workers. His previous experience also includes acting as CFO and controller for numerous hospitality and fast casual brands such as Rubio’s, Carl’s Jr., and Del Taco. John Fuller.

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L&D Multi-Unit Operations Marketing Training 168