Modern Restaurant Management

JANUARY 10, 2022

COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Here are six things you can expect to see in back-of-house tech in 2022. Expanding the Tech Stack.

Back of House 208

Back of House Sanitation Scheduling Front of House 208

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?

Back of House 52

Back of House Front of House Communication Training 52

Modern Restaurant Management

OCTOBER 16, 2019

Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. With self-cleaning technology, there are never issues with equipment going uncleaned. .”

Marketing 126

Marketing Training Maintenance Pricing 126

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. Added sanitizing stations. New and enhanced cleaning and disinfecting procedures.

L&D 176

L&D Sanitation Marketing Download 176

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. This means not only supply chain transparency, but also operational transparency.

POS Systems 138

POS Systems Marketing Training Pricing 138

EATER

JULY 22, 2021

after hours of baking and basting and plating and sanitizing, Jackson trotted out to the front of the restaurant to be ready for the first guests arriving to pick up their dinners. The orders were then set up on a table in front of the restaurant. The Airbnbs are all full, but I’m nowhere near what I used to make,” he said.

Reservations 114

Reservations Sanitation Pricing Server 114