Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. Food Safety. A potentially costly sneaky costs is food safety.

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Modern Restaurant Management

MARCH 22, 2023

IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time. Instead, IoT technology works alongside employees to reduce mundane tasks and give them valuable time back to focus on more pressing priorities.

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Modern Restaurant Management

JUNE 23, 2022

Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Additionally, food safety became increasingly more important to consumers and business alike, across all of these channels. Fast forward to 2022.

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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. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.

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Modern Restaurant Management

MARCH 30, 2022

With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas. Don't Put Restrooms on the Back Burner.

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Modern Restaurant Management

JULY 29, 2020

Use Front and Back-of-House Dashboards to Stay Aligned. New health and safety guidelines are par for the course in the age of COVID-19, and franchise locations need the tools to stay aligned with them. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop.

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Synergy Suite

MARCH 20, 2024

Front of House vs. Back of House When you walk into a restaurant, you might immediately notice the friendly hostess greeting you at the door and the waitstaff bustling about to take orders and deliver food. This is the front of the house, where the customer-facing actions happen.

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Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. For years we have seen increased consistency and food safety by simply purchasing prepared produce.

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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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Modern Restaurant Management

OCTOBER 14, 2022

Likewise, ensure that you and your kitchen staff hold the necessary food safety certifications so that your guests are in good hands. While this is by no means a comprehensive list, these are some common food allergens that you should read up on: Tree Nuts. Back of House.

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Modern Restaurant Management

JANUARY 2, 2024

Looking ahead, we predict a day when cultivated meat will find its place as a default choice -on menus, because it delivers on taste, nutrition, and food safety, in addition to environmental sustainability and animal welfare. Beyond the realm of food, a similar shift has occurred with electric cars.

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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

Businesses have the insights and tools they need to run the back office all in one place with SynergySuite. Global brands trust SynergySuite’s mobile-first software with inventory, purchasing, recipe costing, food safety, scheduling, cash management, human resources, and business intelligence.

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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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Modern Restaurant Management

JUNE 19, 2020

As designers, we will need to develop safe storage solutions and possibly vestibules for back-of-house entrances, if needed. Others include extra wait stations with hand sinks and sanitizing storage or retrofits, as part of the front of house. Restaurant guests who choose to dine-in will now be laser-focused on food safety.

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OpenTable

NOVEMBER 21, 2022

It aims to be a tech solution to some of the most common back-office headaches restaurant owners face. Back of House is another good option in this category. This food safety app helps restaurants create a smart food safety system in 15 minutes flat and a HACCP plan in just an hour.

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7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Food allergies. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooking and Food Preparation. Cross-contamination. Undercooking.

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EATER

JULY 24, 2020

“Servers who have high person-to-person contact — because that’s where there’s a significant concern — would likely be at higher risk than those that are at the back of the restaurant in the kitchen,” says Barbara Kowalcyk, assistant professor of food safety and public health at the Ohio State University.

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Synergy Suite

JANUARY 3, 2024

Don’t miss the opportunity to experience the future of back of house food and beverage technology – schedule a demo with our team today! With an unwavering focus on innovation and customer satisfaction, we eagerly anticipate continued triumphs and growth in the upcoming year.

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Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

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Modern Restaurant Management

OCTOBER 20, 2020

Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service. Kitchen workers usually cede the better qualities of a space to customers: Back of house isn’t known for its natural light, ergonomics, or general comfort. To get started, we need to define a new vision for Living kitchens.

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Modern Restaurant Management

MAY 7, 2020

Aiming for guests to both be safe and “see safe” as they begin “dining at a distance,” Datz co-owners Suzanne and Roger Perry called upon consultant Danielle Egger of Florida Food Safety Systems, with whom they’ve collaborated to develop and maintain Datz’s standards of cleanliness.

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Modern Restaurant Management

APRIL 8, 2020

HACCP is a methodology that restaurants use to monitor food safety practices by setting processes, responsibilities and record-keeping systems. One former Darden back-of-house trainer describes it as a “checks and balances system,” allowing businesses to track where health related problems could have stemmed from.

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Les Roches

MAY 24, 2023

You’ll also be responsible for planning staff training , such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training.

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Les Roches

MAY 9, 2023

You’ll also be responsible for planning staff training, such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training.

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Modern Restaurant Management

JANUARY 3, 2024

. – Meredith Sandland, Empower Delivery CEO The FDA has passed amendments to the Food Safety Modernization Act (FSMA) that will go into effect in 2024. Not only will this help prepare employees in the midst of changing regulations, but it will also safeguard operators at a time when brands can’t afford costly shutdowns.

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Les Roches

DECEMBER 28, 2023

Back of house positions Working away from diners’ eyes you’ll find the back-of-house crew: chefs, kitchen managers and other support staff. This includes devising work schedules, delegating responsibilities, handling petty cash and reviewing safety practices.

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Modern Restaurant Management

AUGUST 19, 2020

Chris Boyles, VP of Food Safety for Steritech. 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. Here are their insights.

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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. . A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line.

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Synergy Suite

JUNE 6, 2023

Accounting systems should provide tools to accurately track and report tips received by employees, including the allocation of tips among front-of-house and back-of-house staff as required by applicable laws. Tip Reporting Restaurants must comply with regulations related to tip reporting and taxation.

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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.

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7 Shifts

NOVEMBER 12, 2020

Eventually, the mentors should take a back seat and let the trainees interact with customers. Your back-of-house (BOH) team should also have some basic customer service training. Health and safety training Health and safety training has always been critical to the restaurant industry.

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7 Shifts

JANUARY 31, 2024

Staying on top of health regulations, food safety standards, and workplace safety protocols helps you maintain compliance and safety. Operations This is the catch-all of all restaurant manager responsibilities. Operations" is usually just a short way to say "keeping the restaurant running".

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The Restaurant Times

DECEMBER 16, 2020

Sinks play an essential role in ensuring proper cleanliness in the kitchen and achieving food safety goals. Operational equipment such as a Kitchen Display System(KDS) provides access to the back of house staff in real-time, without any confusion. You can install a variety of sinks, depending on your requirements.

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Modern Restaurant Management

DECEMBER 31, 2019

To that end, while technology and automation will play an increasing role in restaurant operations, we’re focusing on back-of-house technologies that make our employees’ jobs easier so they can focus on our guests. ” Eddie Hall, business development director and food safety expert at Vital Vio.

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EATER

FEBRUARY 4, 2021

Sqirl’s dysfunctional kitchen culture and food safety practices were exposed, as was the Bon Appétit Test Kitchen’s exploitation of chefs of color. Restaurants can’t afford to raise pay for back-of-house staff without offsetting costs onto diners. They didn’t like it. They were, in fact, leaving.

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The Restaurant Times

AUGUST 29, 2022

Besides, a clumsy kitchen layout usually leads to poor productivity, loss of revenue, food wastage, and legal consequences for not following food safety standards. Undoubtedly, a well-organized commercial kitchen layout that allows the back-of-house staff to operate smoothly is the ingredient of a successful restaurant business.

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