Modern Restaurant Management

DECEMBER 1, 2021

Your back-of-house equipment may well be long overdue for upgrades. This doesn’t mean you should cut corners by bringing in the lowest-priced contractors. There will be items your contractor will be able to source for you at trade prices. Arranging Your Finances. Remodels can be expensive.

Strategic Planning 203

Strategic Planning Front of House Accounting Scheduling 203

Synergy Suite

OCTOBER 4, 2022

Changes continued to shake the industry with supply chain issues, soaring prices, and global staffing issues. Restaurant brands began to cut their menus , switch out recipe ingredients, or changed portion sizes (shrinkflation), as well as other creative solutions to combat rising prices. Back-of-house adoption.

Back of House 52

Back of House Training Pricing Demo 52

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. Virtual brands can be especially useful in testing new menu items and mitigating supply chain challenges.

Back of House 196

Back of House Marketing Catering Training 196

Synergy Suite

APRIL 18, 2024

For example: $50,000 worth of initial inventory + $25,000 worth of inventory purchased – $45,000 worth of ending inventory = $30,000 in actual costs (or COGS) This calculation is more accurate than cost-per-dish because you’re using tangible inventory and purchase price numbers. Raise menu prices.

Pricing 52

Pricing Portion Control Accounting Training 52

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators.

Pricing 216

Pricing Catering Training Marketing 216

Modern Restaurant Management

DECEMBER 21, 2022

Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price. "In 2023, we’ll see AI becoming more widely integrated into restaurant operations spanning front and back of house. ."

POS Systems 198

POS Systems Pricing Front of House Marketing 198

The Restaurant Times

JANUARY 13, 2022

While unusual ingredients and recipes can make for attention-grabbing headlines, they are frequently unrealistic for the typical customer who simply wants a fulfilling meal at a price point that they can comfortably afford. . This shift has risen from the rising costs and the scarcity of raw materials due to the disruption of supply chains.

Back of House 75

Back of House Kitchen Operations Accounting Marketing 75

Modern Restaurant Management

JUNE 1, 2022

How value engineering can be a restaurant construction solution in the face of rising prices and unpredictable supply chains. As the prices of construction materials skyrocket due to rising inflation and supply chain woes, budgeting for commercial development has become significantly more challenging.

Budgeting 209

Budgeting Maintenance Pricing Back of House 209

Synergy Suite

NOVEMBER 30, 2023

They serve as a compass, guiding decisions on pricing strategies, menu development, and staffing levels, ultimately influencing the delicate balance between offering high-quality cuisine and ensuring the establishment’s profitability. Kitchen Supplies: Utensils, cookware, and small appliances used in food preparation.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

JUNE 6, 2023

Each revenue stream may have different pricing models, discounts, and promotional offers. 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.

Accounting 52

Accounting POS Systems Budgeting Bookkeeping 52

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

Back of House 208

Back of House Bookkeeping Front of House Accounting 208

Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. Many operators say they are looking to bolster their back-of-house capabilities in the coming year. Those needs will help guide where you go next.

Back of House 198

Back of House Budgeting Front of House Scheduling 198

Modern Restaurant Management

FEBRUARY 10, 2020

Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it,” said The Good Food Institute Foodservice and Supply Chain Manager Zak Weston. "We are thrilled with the flavor profile and the way the patty performs on the grill back-of-house.

Marketing 184

Marketing Training Magazine Back of House 184

Modern Restaurant Management

JUNE 23, 2020

The architecture can be used in both front-of-house and back-of-house applications to create an experience that is consistent from the kitchen all the way to the guest dining tables, and save valuable time and money. Build Data-First Architectures.

Back of House 227

Back of House Front of House Maintenance Catering 227

Modern Restaurant Management

OCTOBER 16, 2019

Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. The pilot initially focuses on lobby analytics and is likely to expand to other parts of the restaurant, including back-of-house, curbside and dining areas.

Marketing 126

Marketing Training Maintenance Pricing 126

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.

Catering 123

Catering Training Back of House Scheduling 123

Modern Restaurant Management

MARCH 18, 2021

Setting this context early provides a lens through which your customers can better understand your decisions elsewhere and provide some rationale for things that seem out of place like unique ingredients, unfamiliar techniques, or premium prices. Dig into the details of what your food is all about.

Information 190

Information Back of House Blog Pricing 190

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. . Uptown Network's pricing before the pandemic ranged from $499-$799 per month per restaurant.

L&D 177

L&D Sanitation Marketing Download 177

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. With the loss of foot traffic, restaurants are forced to increase menu prices to compensate.

POS Systems 138

POS Systems Marketing Training Pricing 138

EATER

JULY 22, 2021

He remains adamant, though, that in order to pay restaurant staff a living wage, diners must be amenable to hikes in menu prices and accept the proliferation of service charges across the country. And it’s not about the price point… Michelin has shown it can be in a subway station. I think more fine dining should exist.

Reservations 116

Reservations Sanitation Pricing Server 116

Modern Restaurant Management

JUNE 14, 2020

Upon checkout, the user selects from a list of local community organizations to donate a percentage of the sale price – at no cost to the user. GS1 Standards support food safety in the supply chain by providing one consistent way for businesses to communicate information about products, leading to faster, more efficient food recalls.

Accounting 169

Accounting Download Information Server 169

Modern Restaurant Management

OCTOBER 15, 2019

A large percentage of restaurants remain understaffed, especially in back-of-house positions, which have emerged as the largest pain point regarding staffing in restaurants. 16 being World Food Day and restaurant prices rising 3.2 Potential Product Shortages and Price Uncertainty May Continue to Halt Market Growth.

Marketing 84

Marketing Accounting Pricing Back of House 84