Modern Restaurant Management

MAY 18, 2020

Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house.

Front of House 204

Front of House Back of House Sanitation Information 204

Modern Restaurant Management

APRIL 24, 2020

You will want to build out a plan for both front and back of house operations, which require very different approaches and separate action plans. Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements (though this may change in the coming months/years).

Sanitation 200

Sanitation Back of House Document Presentation 200

Modern Restaurant Management

APRIL 8, 2020

Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and sanitation. Sanitizing – reducing, not killing, the occurrences and growth of bacteria, viruses and fungi on a surface. from the surface.

Sanitation 209

Sanitation Communication Back of House Training 209

Modern Restaurant Management

NOVEMBER 18, 2019

Keep sanitizer levels at the proper concentration per the product instructions. Otherwise, surfaces may be wiped down, but will not be treated with the proper sanitizer levels to get rid of harmful bacteria that can cause illness. Cool foods rapidly to get out of the Temperature Danger Zone. Keep it Clean.

Sanitation 148

Sanitation Scheduling Catering Back of House 148

Modern Restaurant Management

MARCH 1, 2021

Applying RFID downstream in the supply chain helps maintain traceability and transparency for such important back-of-house processes as: Delivery accuracy. Traceability + Transparency for Back-of-House Operations. Inventory cycle count. Replenishment. Expiration management.

Back of House 160

Back of House Sanitation Information Accounting 160

Modern Restaurant Management

OCTOBER 14, 2022

Back of House. Ensure that cooks use separate pans or utensils to cook dishes for guests with allergies, or, if this isn’t possible, confirm that your dishes are washed and sanitized thoroughly. Front of House. Again, kitchen staff are likely well-versed in safe food handling.

Server 186

Server Communication Training Front of House 186

Modern Restaurant Management

MARCH 10, 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. For example, you might remind your BOH routine responsibilities like sanitation or other prep work. From there, an API connects to your front-and-back-of-house to communicate the order.

Back of House 185

Back of House Front of House Reservations Information 185

7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Modern POS systems also have handheld devices that eliminate the need for servers to go back and forth to a central location. Restaurant Task Management. Paper checklists work for one-offs.

POS Systems 148

POS Systems Scheduling Back of House Sanitation 148

Modern Restaurant Management

APRIL 20, 2023

As a carry-out/dine-in/delivery restaurant, every fraction of every square inch of the POS, kitchen, and back of house has to be carefully planned, especially since many of the buildouts occur in existing buildings. Our work often involves adapting Pagliacci's program into spaces that were not built for that purpose.

Back of House 167

Back of House Sanitation Magazine 167

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.

Training 177

Training Front of House Back of House Sanitation 177

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. . With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers.

Back of House 98

Back of House Sanitation Accounting Maintenance 98

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. For example, you might remind your BOH routine responsibilities like sanitation or other prep work. From there, an API connects to your front-and-back-of-house to communicate the order.

Back of House 88

Back of House Front of House Reservations Information 88

SiteMinder

NOVEMBER 27, 2022

It usually includes: The vision, which provides an opportunity to align with the hotel’s brand and goals, House-specific standards, such as products used, Guidelines for conduct, including engagement with guests and reporting faulty appliances, Procedures for public areas and back of house by frequency and. Make the bed.

Housekeeping 59

Housekeeping Back of House Scheduling Blog 59

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. Upselling and cross-selling : Techniques to promote hotel services and amenities, contributing to revenue growth.

Training 52

Training Customer Service Guest Satisfaction Communication 52

7 Shifts

JANUARY 26, 2021

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% since March 2020.

Front of House 148

Front of House Accounting Back of House Server 148

EATER

OCTOBER 26, 2020

When Los Angeles locked down in March, Nolasco and Diaz watched restaurant GoFundMes sprout across social media for front-of-house employees, who tend to be better paid and have citizenship status, making them eligible for government relief. Who was taking care of back of house?” Nolasco wondered. If a member doesn’t have a car?

Front of House 126

Front of House Book Back of House Sanitation 126

Lithos POS

DECEMBER 19, 2023

He has duties in both the front-of-house and back-of-house operations. In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience. In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

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

Modern Restaurant Management

DECEMBER 17, 2020

However, Americans are open to new solutions, including air sanitizers that can clean the air within a close proximity. 64 percent would be more likely to eat outside at a restaurant with an air sanitizer on every table. 44 percent would be willing to pay $5 more per table to have an air sanitizer device at a restaurant.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

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

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 181

Sanitation Communication Download Document 181

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. Each franchisee's version of your critical forms will update to the newest version with the touch of a button.

Back of House 191

Back of House Communication Sanitation Front of House 191

EATER

FEBRUARY 18, 2021

No Us Without You is a Los Angeles nonprofit that provides food security for some 1,500 families of undocumented back-of-house workers who have lost work due to the pandemic. Meanwhile, the “dishwasher” job description has changed — typically with no hourly wage increase — to include sanitizing and cleaning.

Front of House 101

Front of House Server Catering Scheduling 101

Modern Restaurant Management

MAY 7, 2020

Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. The restaurants are also implementing enhanced cleaning and sanitation procedures: There will be dedicated team members whose sole job is to constantly clean countertops, tables, chairs, door handles and more.

Sanitation 191

Sanitation Training Server POS Systems 191

Modern Restaurant Management

DECEMBER 15, 2022

When owners and operators purchase products that do more with less – think, a dishwashing soap that gets dishes, pans, silverware and glasses clean on the first time – owners/operators are saving money, while dishwashers can save time and enable the back of house to be more efficient. 2) Variety: Breadth of Products.

Back of House 199

Back of House Sanitation Training 199

7 Shifts

MARCH 20, 2020

Back of House With more delivery and takeout orders coming into your kitchen, you’ll likely need to beef up your back of house staffing to meet the demand. Consider staffing more chefs, kitchen preppers, and cutting back on dishwashers to balance out your labor costs during this period of takeout-only.

Back of House 146

Back of House Front of House Sanitation Server 146

Modern Restaurant Management

NOVEMBER 3, 2020

PDFs can be viewed on guests’ smartphones and other personal devices or on sanitized tablets provided by the restaurant (although awkwardly, plus they can quickly go out of date and don’t do much for your brand). Beyond safety, this saves on printing costs and keeps all those disposable menus out of landfills.

Front of House 216

Front of House Back of House Download Sanitation 216

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. As the restaurant industry is going through a period of rapid change, it can be hard to keep up. Gone from dropping plates to packing to go boxes, carrying bags up the arm instead of dishes.

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. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do.

Scheduling 148

Scheduling Server Communication Training 148

7 Shifts

FEBRUARY 7, 2024

It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. From cleaning flat tops to refilling sanitizers, these tasks might sound small, but make all the difference and can't get lost in the shuffle. Kitchen display systems Gone are the days of the ticket rack.

POS Systems 125

POS Systems Scheduling Front of House Accounting 125

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 123

Marketing Training Maintenance Pricing 123

The Restaurant Times

DECEMBER 16, 2020

Consider installing mobile shelving units that provide better flexibility to move your shelves, enabling the floors, walls, and other vital surfaces to be thoroughly cleaned and sanitized. Operational equipment such as a Kitchen Display System(KDS) provides access to the back of house staff in real-time, without any confusion.

POS Systems 59

POS Systems Procurement Back of House Sanitation 59

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. "PathSpot has given us the tools to measure and improve our sanitation practices.

L&D 158

L&D Sanitation Marketing Download 158

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. As 2020 plays out, food companies will start investing in more tech to enhance sanitation and sterilization efforts.

Catering 212

Catering Marketing Customer Service Front of House 212

Modern Restaurant Management

APRIL 2, 2020

At launch, the app will include guidelines for employee wellness checks, cleaning/sanitation checks, personal hygiene advice, and procedures for returning to work after an employee tests positive. Qwick is supporting restaurants pivoting their business model to meal prep and take-out by offering back of house help.

Information 182

Information Communication Training Marketing 182

Modern Restaurant Management

JUNE 12, 2020

Additionally, Captain D’s has enhanced its standard employee food safety protocol to now include single-use dining items, sanitation procedures deployed every 30 minutes, and the installment of plexiglass barriers between guests and cashiers, among other measures. Taco Bell Hiring.

L&D 143

L&D Multi-Unit Operations Marketing Training 143

Modern Restaurant Management

NOVEMBER 19, 2020

“Square KDS is built to help restaurants improve front and back of house communication, improve ticket times, and manage order flow from one central location, regardless of what the future holds.” It reminds people to wash their hands and guides them through the process of how to thoroughly do that.

Marketing 124

Marketing Accounting Communication Back of House 124