Modern Restaurant Management

MARCH 24, 2023

Nobody wants to feel like a salad is their only option on a menu, but many gluten-free consumers are hesitant to try new options due to concerns about food safety. When responding to requests for gluten-free options, the best policy is to focus on the protocol you use to prepare foods with potential allergens.

Training 179

Training Front of House Communication Presentation 179

Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. Food Safety. Food Safety is and always will be a big deal, but one recently underscored by the coronavirus crisis. Restaurant Logistics. Robo-Staff.

Communication 208

Communication Front of House Server Information 208

Modern Restaurant Management

MARCH 3, 2022

With food costs rising and labor shortages causing foodservice establishments to increase wages , profit margins are being squeezed tighter than ever. Visibly clean restaurants showcase a commitment to safety and make these environments more welcoming for guests. Thus, maintaining a loyal customer base is paramount.

Maintenance 196

Maintenance Front of House Communication Guest Satisfaction 196

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.

Maintenance 203

Maintenance Front of House Back of House Training 203

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. Kitchen staff have always been accustomed to cleaning regularly to ensure food safety.

Sanitation 187

Sanitation Front of House Scheduling Back of House 187

Modern Restaurant Management

FEBRUARY 17, 2020

Consumers look for a sparkling clean front of house. They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen. In restaurants, where people want to enjoy a meal without concerns about food safety, the stakes are even higher.

Front of House 198

Front of House Customer Service Pricing 198

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. Front of House.

Server 189

Server Communication Training Front of House 189

Modern Restaurant Management

FEBRUARY 2, 2024

In the kitchen, chefs and staff can benefit from automated systems for inventory management and food safety monitoring, ensuring ingredients are fresh and available when needed. This efficiency level reduces waste, saves time, and ensures a high standard of food quality.

Customer Service 189

Customer Service Front of House Communication Training 189

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Proper break space and a place to study, train, or eat.

Front of House 203

Front of House Back of House Training Pricing 203

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

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 179

Training Front of House Back of House Sanitation 179

Modern Restaurant Management

JUNE 19, 2020

Sanitizing schedules, washing more frequently in front and back of house, and adding more waiter stations with visible hand sinks so patrons can see waiters washing their hands will become commonplace features within restaurants. Restaurant guests who choose to dine-in will now be laser-focused on food safety.

Sanitation 154

Sanitation Back of House Front of House Budgeting 154

EATER

JULY 24, 2020

Hosts, bartenders, servers, and any other front-of-house workers take the greatest risk by sharing indoor space with customers, who may or may not show symptoms even if they’re infected with COVID-19. A restaurant employee may be more or less likely to catch the novel coronavirus from a customer depending on their position.

Server 126

Server Back of House Front of House Information 126

7 Shifts

JANUARY 31, 2024

Staying on top of health regulations, food safety standards, and workplace safety protocols helps you maintain compliance and safety. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Operations This is the catch-all of all restaurant manager responsibilities.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Les Roches

MARCH 16, 2023

It relates to anything involving providing food and drink, including menu planning, kitchen operations, customer service, inventory control, financial management, and compliance with food safety regulations.

Menu Planning 98

Menu Planning Beverage Operations Customer Service Hospitality Management 98

Modern Restaurant Management

JANUARY 3, 2024

– Chef Bin Lu of Blue Rock in Washington, VA Although getting better, I anticipate continued labor shortages to persist, impacting management, the kitchen and front of house. – Meredith Sandland, Empower Delivery CEO The FDA has passed amendments to the Food Safety Modernization Act (FSMA) that will go into effect in 2024.

Pricing 132

Pricing Marketing Catering Front of House 132

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.

Accounting 52

Accounting POS Systems Budgeting Bookkeeping 52

7 Shifts

NOVEMBER 12, 2020

Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure. Health and safety training Health and safety training has always been critical to the restaurant industry. Health and safety are even more pertinent during and after the COVID-19 pandemic.

Training 122

Training Customer Service Communication Information 122

7 Shifts

JANUARY 31, 2024

Staying on top of health regulations, food safety standards, and workplace safety protocols helps you maintain compliance and safety. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Operations This is the catch-all of all restaurant manager responsibilities.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Lithos POS

MARCH 27, 2023

Improved Food Safety Automation helps you to eliminate the possibility of unhealthy food preparations. For example, an automated food preparation system helps you to always cook at the safest temperature, while automated dispensing systems can help to reduce the risk of cross-contamination.

POS Systems 52

POS Systems Blog Front of House Accounting 52

Modern Restaurant Management

DECEMBER 28, 2020

Next year, we will see even greater adoption of technologies that lend to operational efficiencies – in both the back- and front-of-house. Understandably, restaurant team members have even more responsibilities to juggle given the additional health and safety protocol required amid the pandemic. For example, BOHA!

Events 230

Events Sanitation Marketing Communication 230

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.

Back of House 180

Back of House Pricing Marketing Scheduling 180

Modern Restaurant Management

MARCH 22, 2023

IoT can help restaurants in many ways, including: Automating remote temperature monitoring and logging in refrigerators, freezers, and cold-storage areas to streamline food safety and compliance reporting. The benefits extend to food safety as well. Monitoring energy use to reduce consumption and costs.

Back of House 179

Back of House Front of House Maintenance 179

The Restaurant Times

AUGUST 25, 2020

From the kitchen to front-of-house operations, restaurant operators need to follow the government’s COVID-19 response guidelines and institute safety practices to ensure a safe and hygienic dining environment for their customers. . For the Front-of-House staff, ensure that a distance of at least 6-feet is maintained.

Sanitation 97

Sanitation Training Front of House Scheduling 97

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. That's why customer service skills are essential when you're in the front of house.

Back of House 148

Back of House Front of House Server Download 148

Les Roches

DECEMBER 28, 2023

Front of house positions Front of house (FOH) refers to operations in the public-facing section of the restaurant. Let’s go over four key front-of-house roles. These are strategic jobs that require overseeing kitchen staff, food production and front-of-house teams.

Front of House 52

Front of House Server Back of House Training 52

Modern Restaurant Management

JULY 29, 2020

Once the staff is sufficiently trained in local and brand standards and are consistently beating their sanitization “high scores”, you can consider boosting customer confidence with front-of-house dashboards. After you gather longitudinal food safety data, take action.

Back of House 215

Back of House Communication Sanitation Front of House 215

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.

Sanitation 204

Sanitation Training Server POS Systems 204

Les Roches

APRIL 3, 2023

This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Restaurant managers must be knowledgeable about every aspect of their business, from front-of-house restaurant operations to food preparation and presentation.

Budgeting 52

Budgeting Customer Service Communication Training 52

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will demand a personalized journey when food is delivered to their door. Additionally, guests will demand a personalized journey when food is delivered to their door. 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

SEPTEMBER 23, 2020

Novalent Biotech, Inc appointed Dr. Scott Brooks, Head of Food Safety at Tyson Foods, to Novalent’s Scientific Advisory Board. Dr. Brooks is the SVP and Head of Food Safety at Tyson Foods, the world's second-largest processor of chicken, beef, and pork, with revenues in excess of $40 billion.

Marketing 207

Marketing Server Events Catering 207

Modern Restaurant Management

MARCH 11, 2020

We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.” “Food waste is a growing issue in the casino resort industry and Procurant is a clear solution to minimize this waste by optimizing on-site food storage.

Procurement 154

Procurement Marketing Scheduling Events 154

Modern Restaurant Management

MAY 27, 2020

“Our teams have been working incredibly hard, partnering with health and food safety experts, to ensure our locations meet stringent standards for dining in today’s new environment.” ” Examples of safety and service enhancements include: A culture of safety and wellbeing for employees and customers. . "PathSpot

L&D 176

L&D Sanitation Marketing Download 176

Modern Restaurant Management

AUGUST 5, 2020

It can be used on any iOS or Android devices, providing a mobile POS for front-of-house staff to take customers’ orders or add to the digital tabs started by customers who scan the QR code on their table.

Server 210

Server Marketing Bookkeeping Document 210

Modern Restaurant Management

JUNE 19, 2020

Pre-COVID, companies provided food to employees and guests for meetings, events, or as a perk. Now, as workplaces reopen, employers need to create a culture of food safety to reduce risk, operate efficiently, and support employee health. Seeing clean in action through front-of-house products, procedures and collateral.

Sanitation 145

Sanitation Information Marketing Document 145

Modern Restaurant Management

JULY 1, 2020

.” The Ecolab Science Certified program leverages Ecolab’s unique combination of science-based solutions and insights from a global team of scientists with verification by highly trained EcoSure field specialists focused exclusively on public health and food safety. Dining During COVID.

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Travel and Tourism Communication Training Sanitation 180