Modern Restaurant Management

MARCH 25, 2021

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. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Kitchen Automation.

Back of House 88

Back of House Front of House Reservations Information 88

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.

Front of House 52

Front of House Communication Hospitality Management Customer Service 52

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.

Front of House 52

Front of House Communication Hospitality Management Customer Service 52

Modern Restaurant Management

JULY 29, 2020

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. Rather than micromanaging day-to-day tasks, operations leads can focus on training, growth projects, and big-picture improvement.

Back of House 215

Back of House Communication Sanitation Front of House 215

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. Cleaning/sanitizing/disinfecting. Create Sanitation Checklists by Section.

Sanitation 202

Sanitation Communication Download Document 202

Modern Restaurant Management

MAY 7, 2020

Training new people is easier with shorter menus.” Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. Datz will also offer single-use menus and stylus pens sanitized in front of the guest prior to each use at Datz’s low-contact, point-of-sale tablet payment system.

Sanitation 204

Sanitation Training Server POS Systems 204

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. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level.

Marketing 126

Marketing Training Maintenance Pricing 126

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

POS Systems 125

POS Systems Scheduling Front of House Accounting 125

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. Servers have become sanitation experts. says Rachael Nemeth, CEO, Co-founder of Opus Training. ” As the restaurant industry is going through a period of rapid change, it can be hard to keep up. Make success a conversation.

Server 143

Server Front of House Scheduling Back of House 143

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. Provide Ongoing Career Development or Training. Another key strategy is talent management. Compensate with Bonuses and Raises.

Scheduling 148

Scheduling Server Communication Training 148

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’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Catering 215

Catering Marketing Customer Service Front of House 215

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. Frequent hand washing following CDC guidance and food code.

L&D 176

L&D Sanitation Marketing Download 176

Modern Restaurant Management

AUGUST 5, 2020

” General Mills Foodservice, which partners with restaurants to provide back-of-house products, recipe inspiration and culinary support, created the contest to celebrate the creativity and passion of independent operators. Sanitation Checklist. Delightree app can also streamline employee onboarding. Managers can use BOHA!

Server 210

Server Marketing Bookkeeping Document 210

Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Combined with limited space for product storage given the need to devote space to front of house activities, restaurant managers will need creative solutions to make their business more efficient.

POS Systems 138

POS Systems Marketing Training Pricing 138

EATER

MAY 20, 2020

The groups behind Safety First plan to release more front of house guidance soon. Delivery vehicles should be cleaned and sanitized between deliveries. If using laminated menus, thoroughly sanitize them between seatings along with commonly touched surfaces and items. Black Sheep Restaurant Group.

Sanitation 110

Sanitation Communication Front of House Information 110

EATER

MAY 14, 2020

The groups behind Safety First plan to release more front of house guidance soon. Delivery vehicles should be cleaned and sanitized between deliveries. If using laminated menus, thoroughly sanitize them between seatings along with commonly touched surfaces and items. Black Sheep Restaurant Group.

Sanitation 98

Sanitation Communication Front of House Information 98