The Restaurant Times

NOVEMBER 4, 2021

A well-designed kitchen layout not only helps your back-of-house crew to prepare high-quality meals but also increases the speed and efficiency of your whole team, resulting in a better guest experience. . With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers.

Back of House 98

Back of House Sanitation Accounting Maintenance 98

Modern Restaurant Management

APRIL 8, 2020

Just because dine-in business is on hold doesn’t mean your restaurant’s future has to be. Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and sanitation. from the surface.

Sanitation 213

Sanitation Communication Back of House Training 213

Modern Restaurant Management

NOVEMBER 18, 2019

From quick-service and fast casual restaurants tasked with accommodating busy holiday shoppers, to dining establishments on a mission to wow guests with an impressive holiday meal or catering order, many restaurants will experience a holiday rush this season. Keep sanitizer levels at the proper concentration per the product instructions.

Sanitation 154

Sanitation Scheduling Catering Back of House 154

Modern Restaurant Management

MAY 8, 2024

Only 33 percent of global consumers think it’s acceptable for businesses to exclusively use automated tech to deliver personalized recommendations. Fewer still think it's okay for businesses to fully automate store security. Automated technology can help businesses cut costs and give customers the experiences they want.

Customer Service 186

Customer Service Front of House Server Pricing 186

Modern Restaurant Management

MARCH 10, 2021

For the uninitiated, restaurant management software is all of the tech in a business that improves efficiencies. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Bin management – Imagine a busy shift, and your crew is cooking along.

Back of House 190

Back of House Front of House Reservations Information 190

Modern Restaurant Management

APRIL 20, 2023

By virtue of our longstanding collaboration, we’ve gotten involved in many aspects of Pagliacci’s business. As a carry-out/dine-in/delivery restaurant, every fraction of every square inch of the POS, kitchen, and back of house has to be carefully planned, especially since many of the buildouts occur in existing buildings.

Back of House 167

Back of House Sanitation Magazine 167

Modern Restaurant Management

JUNE 15, 2020

While some states are allowing restaurants to resume business, others are delaying this process until later phases in their reopening plans. It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. In fact, U.S. Cleaning the Right Way. Serving up Cleanliness.

Training 180

Training Front of House Back of House Sanitation 180

Modern Restaurant Management

MARCH 25, 2021

For the uninitiated, restaurant management software is all of the tech in a business that improves efficiencies. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Bin management – Imagine a busy shift, and your crew is cooking along.

Back of House 88

Back of House Front of House Reservations Information 88

Lithos POS

DECEMBER 19, 2023

Like all the business the business model also needs strategic planning to succeed. Management has a crucial role in the success of a business. Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

7 Shifts

JANUARY 26, 2021

There are new technologies, new ways of doing business, and new consumer habits, too. According to a study by Panasonic , the percentage of restaurant businesses that consider themselves “tech-forward” doubled from 13% in January 2020 to 26% by August 2020. There are many ways to digital technology into your business.

Front of House 148

Front of House Accounting Back of House Server 148

Modern Restaurant Management

DECEMBER 17, 2020

. “This is a challenging time for both consumers and businesses. “It’s encouraging to see consumers continue to rally and support local businesses, with many planning to purchase merchandise, specialty items and gift cards as holiday gifts.”

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

SiteMinder

FEBRUARY 29, 2024

Reception staff won’t get as much out of food and beverage safety training as kitchen staff will, nor would kitchen staff necessarily benefit from guest service training if they’re in a solely back-of-house role. Upselling and cross-selling : Techniques to promote hotel services and amenities, contributing to revenue growth.

Training 52

Training Customer Service Guest Satisfaction Communication 52

Les Roches

MAY 24, 2023

As a hospitality professional, you need to have a good overview of when the quiet and busy seasons are, what your clientele is, and good managerial knowledge. This includes functions such as employee scheduling, reservation management, and making sure that you have enough staff to handle all the tasks needed at busy times.

Front of House 52

Front of House Communication Hospitality Management Customer Service 52

Les Roches

MAY 9, 2023

As a hospitality professional, you need to have a good overview of when the quiet and busy seasons are, what your clientele is, and good managerial knowledge. This includes functions such as employee scheduling, reservation management, and making sure that you have enough staff to handle all the tasks needed at busy times.

Front of House 52

Front of House Communication Hospitality Management Customer Service 52

EATER

OCTOBER 26, 2020

When Los Angeles locked down in March, Nolasco and Diaz watched restaurant GoFundMes sprout across social media for front-of-house employees, who tend to be better paid and have citizenship status, making them eligible for government relief. Who was taking care of back of house?” Nolasco wondered. If a member doesn’t have a car?

Front of House 129

Front of House Book Back of House Sanitation 129

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). The restaurant tech industry is growing, with software and services designed to streamline almost every aspect of your business.

POS Systems 125

POS Systems Scheduling Front of House Accounting 125

Modern Restaurant Management

JUNE 8, 2020

Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Undoubtedly, most restaurant owners are eager to flip their closed signs and to welcome back their beloved patrons. However, it won’t be business as usual. Cleaning/sanitizing/disinfecting.

Sanitation 203

Sanitation Communication Download Document 203

EATER

FEBRUARY 18, 2021

Instead, Luis began working for the friend’s catering company, designing a contactless pickup system so that the business could safely work outdoor events. No Us Without You is a Los Angeles nonprofit that provides food security for some 1,500 families of undocumented back-of-house workers who have lost work due to the pandemic.

Front of House 106

Front of House Server Catering Scheduling 106

Modern Restaurant Management

JULY 29, 2020

Determining your own standards allows you to focus on specific data points, especially data points unique to your business. 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.

Back of House 215

Back of House Communication Sanitation Front of House 215

Modern Restaurant Management

DECEMBER 15, 2022

According to recent findings by the Bureau of Labor Statistics, inflation has affected restaurant businesses by increasing operating costs by as much as 11.7 Choosing the right supplier can make an owner’s life easier and free up the brain space to spend more time focusing on growing the business. percent this year alone.

Back of House 204

Back of House Sanitation Training 204

Modern Restaurant Management

MAY 7, 2020

Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. The restaurants are also implementing enhanced cleaning and sanitation procedures: There will be dedicated team members whose sole job is to constantly clean countertops, tables, chairs, door handles and more.

Sanitation 205

Sanitation Training Server POS Systems 205

Modern Restaurant Management

OCTOBER 16, 2019

With an understanding that not every customer has time to wait 5-10 minutes for a smoothie to be served, Ono’s robotic food truck ensures busy customers can quickly get the healthy food they need when they need it, so they can go about their day. Ono Blend Founders Daniel Fukuba and Stephen Klein. through the end of the year.

Marketing 126

Marketing Training Maintenance Pricing 126

7 Shifts

MARCH 20, 2020

Restaurant status by state Off-premise consumption of your restaurant’s food is the silver lining for your business during this otherwise dark time. However, not all restaurants were intended to be takeout-first businesses, so getting your regulars to associate your name with to-go food might seem like a challenge.

Back of House 146

Back of House Front of House Sanitation Server 146

Modern Restaurant Management

NOVEMBER 3, 2020

PDFs can be viewed on guests’ smartphones and other personal devices or on sanitized tablets provided by the restaurant (although awkwardly, plus they can quickly go out of date and don’t do much for your brand). Technologically, digital-menus-as-a-service is an equalizing force that can scale to your business and ambitions.

Front of House 219

Front of House Back of House Download Sanitation 219

Modern Restaurant Management

APRIL 2, 2020

. “As we all know, the restaurant industry has been devastated by the economic impact of the coronavirus crisis, with employees across the nation out of work due to forced business closures,” said Rob Gifford, the Foundation’s president. Toast’s public directory of participating restaurants across the U.S.

Information 206

Information Communication Training Marketing 206

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. As a manager, there are countless low- to no-budget tips to engage staff and build a strong foundation for your business. Be Flexible.

Scheduling 148

Scheduling Server Communication Training 148

Modern Restaurant Management

MAY 27, 2020

With thousands of restaurants forced to close their dining rooms, and millions of Americans facing sudden unemployment, GroupRaise saw an opportunity to mobilize its 10,000+ restaurant partners along with their communities to offer those who are able a chance to support both local business and food distribution to at-risk families.

L&D 177

L&D Sanitation Marketing Download 177

Modern Restaurant Management

NOVEMBER 19, 2020

Co-founders Dilip Rao and Mohsin Memon have been growing Sharebite’s reach and influence within the corporate food ordering space, and have done so with a very important mission at the core of their business. By partnering with Sharebite, companies can easily support small businesses and society through simple transactions.

Marketing 147

Marketing Accounting Communication Back of House 147

Modern Restaurant Management

FEBRUARY 18, 2020

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. We can expect 35 percent of all restaurant business will be through aggregators in the next five years.

Catering 216

Catering Marketing Customer Service Front of House 216

Modern Restaurant Management

AUGUST 5, 2020

TouchBistro Loyalty will give restaurateurs in-depth customer insights so they are able to deliver an exceptional guest experience, every time; drive more sales and encourage repeat visits by implementing powerful customer data-driven campaigns; and efficiently and effectively promote their business using sophisticated CRM and marketing tools.

Server 211

Server Marketing Bookkeeping Document 211

Modern Restaurant Management

JUNE 12, 2020

To support its franchisees, who are independent business owners, in hiring and retaining employees who embody the brand’s core values, Dunkin’ is taking several steps to welcome new restaurant employees and promote the timely and much-needed opportunities its franchisees are providing. ” Showing Support.

L&D 168

L&D Multi-Unit Operations Marketing Training 168

The Restaurant Times

DECEMBER 16, 2020

Having the right restaurant equipment is essential for the long-term success of any restaurant business. Here is a list of fast-food restaurant kitchen equipment that is needed for your business. . A KDS replaces the need for printers and paper tickets, making your fast food business more efficient and sustainable at the same time.

POS Systems 59

POS Systems Procurement Back of House Sanitation 59

7 Shifts

MAY 31, 2021

Who is responsible for moving the inventory to the right storage and preservation space in the back-of-house when it arrives. For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

DECEMBER 31, 2019

The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. We believe we will continue to see improvements in business models and technology that will advance the delivery experience for target audiences including logistics, restaurants and especially the consumer.

POS Systems 138

POS Systems Marketing Training Pricing 138

Modern Restaurant Management

AUGUST 19, 2020

Their meals are prepared quickly and consistently with significant automation in the back of house, delivered to the table robotically, and the bills automatically deducted from their accounts as they walk out the door. There are already sensors that can monitor food for shelf life attributes and sanitizer for proper concentration.

Budgeting 227

Budgeting Health & Safety Sanitation POS Systems 227

EATER

MAY 20, 2020

In terms of workflow, the guide then explains how to transition from the break room to a food prep station, how often staff should wash their hands, and how often to clean and sanitize surfaces, paying special attention to porous materials like wood and cloth. Delivery vehicles should be cleaned and sanitized between deliveries.

Sanitation 102

Sanitation Communication Front of House Information 102

EATER

MAY 14, 2020

In terms of workflow, the guide then explains how to transition from the break room to a food prep station, how often staff should wash their hands, and how often to clean and sanitize surfaces, paying special attention to porous materials like wood and cloth. Delivery vehicles should be cleaned and sanitized between deliveries.

Sanitation 98

Sanitation Communication Front of House Information 98