Synergy Suite

JULY 5, 2023

International SaaS Awards Program Announces Initial Shortlist   Lehi, Utah – July 5, 2023 – SynergySuite, a leading provider of innovative back-of-house technology for enterprise restaurants, is honored to announce its selection as a shortlisted finalist in the prestigious 2023 SaaS Awards program.

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Synergy Suite

AUGUST 22, 2023

Gary Ashcraft, Chief Customer Officer at SynergySuite states, “Being named a finalist in The SaaS Awards 2023 for ‘Best SaaS for Catering & Hospitality’ is a profound honor that fuels our passion for innovation. Our panel of judges is thrilled to acknowledge these world-class SaaS innovators.”

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Modern Restaurant Management

AUGUST 29, 2022

The byproduct is a feedback loop that enhances employee guidance and training, reduces shrink and carbon footprint, ensures the highest levels of store cleanliness and hygiene, and enables your teams to focus on and cater to consumers.

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Boutique Hotel News

NOVEMBER 14, 2022

Stephen Walker, principal at KSL Capital Partners, said that the industry had reached “a turning point in realising the importance of employee culture” and that there’s an increasing awareness to balance front-of-house and back-of-house rates of pay. “If Now they’re interested in personal and professional development.” .

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Modern Restaurant Management

DECEMBER 16, 2021

From automated liquor delivery systems that support operators with back-of-house, front-of-house, as well as self-service solutions that navigate staffing shortages while improving efficiency; to the widespread adoption of intelligent mobile ordering via QR codes and the use of cashless payment technologies.

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Hotel Business

MARCH 12, 2024

In addition to the integration of RevenueStrategy360 and Demand360+, hoteliers can also benefit from Duetto’s integration with: Amadeus Delphi, a sales & catering solution for hoteliers to seamlessly contract new group business, track performance and ensure flawless event delivery, according to the company.

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Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Micro-Niche Concepts that Cater to the Specific. Micro-niche concepts are another useful virtual brand application.

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Les Roches

AUGUST 10, 2023

What are back-of-house positions? Specialized and niche careers Specialized and niche careers in hospitality and tourism cater to specific areas of the industry, requiring specific knowledge in the respective area. If there aren’t any suitable vacancies in your current workplace, you may need to consider moving somewhere new.

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Hotel Business

APRIL 4, 2023

The technology providers are streamlining event data and pulling group room block information—including room types, rates and allocations—from the Tripleseat sales-and-catering system and pushing it into Maestro PMS. This automated process ensures that clean data is available to sales-and-catering teams in real-time.

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Modern Restaurant Management

AUGUST 16, 2023

QSRs can revolutionize the drive-thru experience and cater to the evolving needs of customers by combining digital solutions with traditional drive-thru infrastructure. Customer Loyalty Is Crucial for Recession-Proofing Cultivating customer loyalty is especially paramount for businesses in today's challenging economic landscape.

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Modern Restaurant Management

OCTOBER 7, 2021

To cater to these situations, restaurants should have a digitized checklist or a recipe management software tool. Restaurants are very particular when it comes to cleanliness—from the front of house to the back of house setting. Food Safety and Restaurant Cleanliness. The pandemic has only amplified this behavior.

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Modern Restaurant Management

JANUARY 8, 2024

As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators.

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Hotel Business

NOVEMBER 9, 2023

The CoreSelect solution caters specifically to hotel owners, operators and management companies managing portfolios of one to five hotels, the company reports. M3 Accounting Services Inc. has launched its new web-based accounting platform, M3 CoreSelect. It delivers necessary data import automation for key stats and metrics. “M3

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Modern Restaurant Management

JANUARY 27, 2020

" Grubhub Ultimate back-of-house Kitchen Display System at Taheni Grill in New York City. ” Brink’s restaurant partners can now effectively reach Grubhub’s large diner base, requiring less tablets for restaurant team members to manage, and streamline operations for both in-store and back-of-house.

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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. Label all newly introduced ingredients during storage. Be Prepared to Prepare.

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The Restaurant Times

SEPTEMBER 16, 2021

In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations. This article was originally published in the CATERER MIDDLE EAST on July 19, 2021. . Views expressed by Ashish Tulsian, CEO & Co-Founder, POSist Technologies.

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Hotel Business

MAY 11, 2023

“Having access to Knowland’s meetings and events data gives our sales teams an advantage and has streamlined their workflow by ensuring they focus on accounts that deliver multi-day events with guestroom and catering revenue,” said Loretta Macke, SVP, sales, Remington Hotels.

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Modern Restaurant Management

OCTOBER 22, 2020

In addition, pop-up restaurants (100 openings) and seafood markets (84 openings) experienced an increase in openings compared to the same period in 2019, catering to consumers' interests in novel ways to dine and shop for food outside of traditional restaurant experiences.

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The Restaurant Times

MARCH 6, 2023

Catering Catering businesses, like food trucks, profit from low overhead expenses but have food costs similar to FSRs. The typical profit margin for a high-end catering business is 15% or more. The typical profit margin of a food truck ranges from 6 to 9% thanks to low overhead costs that offset more expensive ingredients.

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SiteMinder

OCTOBER 11, 2022

Cleaning back of house offices and spaces. In terms of hotel building functions, it’s useful to have housekeeping stations and supply closets on every floor as well as centralised back of house facilities for laundry and so on. A desk in the back of house office near these departments would therefore be advantageous.

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Les Roches

JULY 21, 2023

In particular, this would mean managing both the front-of-house and back-of-house elements of a hotel, as well as overseeing any other amenities that the hotel offers, such as a restaurant, bar, or spa. This includes roles from being a restaurant manager to running a catering company. There are also more senior roles.

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Serviced Apartments

NOVEMBER 14, 2022

Stephen Walker, principal at KSL Capital Partners, said that the industry had reached “a turning point in realising the importance of employee culture” and that there’s an increasing awareness to balance front-of-house and back-of-house rates of pay. “If Now they’re interested in personal and professional development.” .

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Synergy Suite

FEBRUARY 28, 2023

It ensures consistent and efficient operations, enabling seamless communication between front-of-house and back-of-house staff. By embracing multi-channel POS systems, restaurants can effectively cater to customer demands, streamline operations, and maximize revenue potential across various sales channels.

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Modern Restaurant Management

JANUARY 3, 2024

There's a growing recognition that mobile apps alone cannot cater to all aspects of loyalty, paving the way for alternative solutions like kiosks and more integrated loyalty program structures. These alternatives will not only cater to new consumers but also clean eating habits.

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The Restaurant Times

DECEMBER 6, 2021

The restaurant industry, however, is unusual in that it spans numerous categories and caters to every type of customer imaginable. You can personalize your menu if your restaurant has a specific theme or simply caters to a young and lively demographic.

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Synergy Suite

SEPTEMBER 18, 2023

Lehi, Utah, USA – September 19, 2023 – SynergySuite, a leading provider of enterprise solutions for restaurant back-of-house operations, has been declared the winner of the “Best SaaS for Catering & Hospitality” in the 2023 International SaaS Awards. For more information, visit synergysuite.com.

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7 Shifts

JANUARY 26, 2021

That person could order $5000 worth of catering one day.” The traditional lineup of front of house and back of house is shifting, and will likely not go back to how it was before. Front of House vs. Back of House According to our latest study, the share of front of house shifts have dropped 7.6%

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Hotel Business

MAY 11, 2023

Multilingual support: ChatGPT and similar AI models have the capability to understand and communicate in multiple languages, enabling hotels to provide multilingual support and cater to a diverse range of guests more effectively.

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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. Food and beverage management for events : Coordinating catering needs, menu planning, and service timing for events.

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Synergy Suite

APRIL 17, 2023

Several website builders are available that cater specifically to the needs of restaurants. Shopify is best known for its sales support tools, so you can easily manage your back-of-house logistics. This makes the creation process easy for even the most non-technical person.

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The Restaurant Times

MARCH 27, 2022

A restaurant manager must promote successful business tactics and oversee all back of house and front of house operations. Commercial awareness refers to a manager’s ability to keep up with the market and fine-tune the business strategies to cater to the industry trends. Commercial awareness.

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EATER

FEBRUARY 18, 2021

While he was furloughed, a friend who works in catering contracted COVID-19, which quickly escalated into what Luis calls a “close-to-death encounter.” Instead, Luis began working for the friend’s catering company, designing a contactless pickup system so that the business could safely work outdoor events.

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The Restaurant Times

AUGUST 26, 2022

It should have all the programs required for front-of-house and back-of-house calculations, such as financial tracking, inventory reports, etc. Besides the software, you need to get the necessary hardware components, including the monitor and any portable terminal that must be linked to the main unit.

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Modern Restaurant Management

DECEMBER 21, 2022

Explore Higher-Margin Offerings : Related, next year, restaurants can look to new ways to offset pressures on margins by leaning more into higher-margin offerings like catering and delivery direct through owned channels vs. third party delivery. " – Jocelyn Taylor, Director of Client Partnerships – Restaurants, VDX.tv. "In

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Synergy Suite

JUNE 6, 2023

Here are some key differences to consider: Revenue Structure Restaurants typically have multiple revenue streams, including dine-in sales, takeout, delivery, and catering. QuickBooks QuickBooks is a widely recognized accounting software provider that caters to small and medium-sized businesses.

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7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Cooking and Food Preparation.

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Modern Restaurant Management

DECEMBER 17, 2020

Nearly a half (48 percent) of consumers are looking to pre-made/catered dinners, meal kits and takeout for their holiday meals. Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals.

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