Modern Restaurant Management

DECEMBER 30, 2022

Automating the Front of House. Front-of-house staff can be hard to recruit, are less tenured, and have high turnover. Ongoing staffing challenges have led restaurants to embrace technology solutions, especially for front of house roles. Redefining the Role of the Manager.

Front of House 208

Front of House Accounting 208

Modern Restaurant Management

NOVEMBER 15, 2021

Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Many restaurant managers devote 20 minutes per shift to manual temperature checks on hot and cold storage items.

Training 195

Training Front of House Back of House Scheduling 195

Modern Restaurant Management

MAY 18, 2020

Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house. Best practices for approaching front-of-house and back-of-house operations. Rethinking roles and responsibilities front-of-house and back-of-house.

Front of House 208

Front of House Back of House Sanitation Information 208

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 180

Front of House Back of House Training Pricing 180

Hospitality Magazine

APRIL 3, 2023

Friesen will be joined by Group Bars Manager Lachy Sturrock for drinks, plus the rest of the Applejack Hospitality front of house and marketing teams. The winning creation will then be brought to life for an evening by Applejack Hospitality Culinary Director Patrick Friesen.

Front of House 246

Front of House Events Information Magazine 246

Hospitality Magazine

APRIL 3, 2023

The front-of-house team will man a vintage cheese trolley that will be filled with 12 options from Occelli al Barolo to Herve Mons Soumaintrain, while other options are set to include roast chicken with black garlic, lemon and gravy and Wagyu rump cap with Yorkshire pudding and red wine sauce.

Front of House 246

Front of House Magazine 246

Hospitality Magazine

JANUARY 31, 2023

Oli Marlow, Executive Chef of Roganic and Aulis London and Hong Kong, and Sam Ward, Managing Director of Simon Rogan restaurants worldwide will be joining Rogan in Sydney, along with other key members of his kitchen and front of house team.

Front of House 246

Front of House Pricing Magazine Book 246

Hospitality Magazine

FEBRUARY 6, 2023

Colagreco will be joined by Mirazur’s Executive Chef Luca Mattioli, sommeliers, front-of-house members, kitchen staff, Garden Scientist Silvina Dayer and COO Maria Tancredi, who will all work together to create an original menu and beverage offering for the residency.

Front of House 246

Front of House Pricing Magazine Book 246

Modern Restaurant Management

AUGUST 26, 2021

However, requiring proof of vaccine forces front-of-house staff to act as enforcers, with some Bay Area restaurants reporting angry customers. Once customers verify their vaccination status, your front-of-house staff would receive a confirmation notification. Direct customers to the appropriate accommodations.

Front of House 227

Front of House Download Presentation 227

Modern Restaurant Management

JULY 15, 2021

General managers, owners, chefs, and front-of-house must now rely more heavily on digital tools in the restaurant. The duo talked about what’s next for the restaurant industry post-pandemic, technology in restaurants, and Ordermark/Nextbite. “I’m really impressed with the way restaurants have adapted.

Front of House 197

Front of House 197

eHotelier

OCTOBER 19, 2023

Integrating the two technologies allows in-room guests to make requests through SABA Hospitality’s interactive guest services platform, and for those requests to be automatically forwarded to the relevant resolver department Hotel services, amenities, maintenance, as well as Housekeeping requests, now no longer require intervention from front-of-house (..)

Front of House 130

Front of House Housekeeping Maintenance Guest Services 130

Hospitality Magazine

JULY 15, 2024

We provide learning opportunities at all levels, from front-of-house to back-of-house, casuals to full-time employees. It’s about fostering a culture where learning and development are celebrated. “Growth is a core part of our strategy. This keeps our people engaged and invested in their careers.”

Training 189

Training Front of House Back of House Magazine 189

Modern Restaurant Management

APRIL 30, 2021

” Their space, located in NYC’s lower east side, also has a front of house perfect for dinner parties and studio kitchens to create content. We have ghost kitchens dedicated to delivery options. We also have shared spaces that are rentable by the hour or day.”

Front of House 180

Front of House Marketing 180

Modern Restaurant Management

NOVEMBER 19, 2024

By investing in a single POS system – equipped to manage operations in both the back and front of house while handling payments processing – restaurants take the first step toward optimizing their overall restaurant operations, and as a result, can provide a better dining experience for every customer (regardless of party size!).

POS Systems 180

POS Systems Catering Training Front of House 180

Modern Restaurant Management

JUNE 9, 2022

Keeping track of in-restaurant orders and front-of-house demands is one thing, but folding off-premises orders into the mix can add complexity and make it more difficult to anticipate whether differing demands are being met.

Front of House 196

Front of House Scheduling Information Pricing 196

Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

POS Systems 208

POS Systems Front of House Back of House Server 208

Modern Restaurant Management

JUNE 21, 2021

One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. By entrusting the facilitation of payments and the manually taking of orders to software, the time shaved off each of these steps can see the average member of front of house staff increase productivity.

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Front of House Training 186

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. A Dirty Truth About Experience.

Front of House 198

Front of House Customer Service Pricing 198

Modern Restaurant Management

DECEMBER 22, 2022

Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 We’re seeing more restaurants piloting and deploying automated solutions for back-of-house operations. Across the U.S., restaurants are operating with 2.8

Back of House 188

Back of House Front of House Kitchen Operations Customer Service 188

Modern Restaurant Management

JANUARY 13, 2022

The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Tablets to manage restaurant bookings for maitre d' or front-of-house staff. Regular staff meetings will ensure that everybody is working toward the same agenda.

Front of House 218

Front of House Training Customer Service Communication 218

MEWS

NOVEMBER 1, 2022

Save your front of house staff time by checking in guests 25% faster. TL;DR: No time to read the whole blog? We’re making it easier to: Boost revenue pre-arrival. Give guests a way to order and pay for food without the need for staff. Give you more ways to let your brand shine through in every guest email.

Front of House 130

Front of House Blog 130

Modern Restaurant Management

SEPTEMBER 1, 2020

Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff. In order to accomplish this goal, the front-of-house team will need to learn about the experience from the guests’ perspective. Make Staff Training a Priority.

Front of House 230

Front of House Server Information Demo 230

Horizon Hospitality

JANUARY 3, 2023

Finally, front-of-house staff must be able to speak knowledgeably about the ingredients to diners. And while interest in this trend is growing, education will be essential to making this trend work for a restaurant. Menus will need sufficient information about the ingredients and their sources.

Front of House 245

Front of House Back of House Catering Information 245

Modern Restaurant Management

MAY 20, 2021

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. The restaurants that are lucky enough to have front-of-house staff are using Kiosk to keep them focused on helping guests.

Front of House 189

Front of House Server Budgeting 189

Modern Restaurant Management

APRIL 8, 2021

The update was both front of house and back of the house. We spent time getting to know our franchisees, suppliers, and partners. It’s an iconic brand that just needed some updating,” Nimesh added. They redesigned the interior and exterior. Updating the logo was also part of the process.

Front of House 167

Front of House Marketing 167

Modern Restaurant Management

MARCH 11, 2025

During pre-Covid times, restaurant owners would have a minimum number of shifts for staff to work, basically three to four shifts a week in the front of house. Post-COVID there became a willingness to have more part time hires working up front. The kitchen was a bit different and would work four to five shifts a week.

Reservations 163

Reservations Front of House Scheduling Inventory Planning 163

Hospitality Magazine

NOVEMBER 25, 2024

It ultimately fosters engagement between customers and front of house, who have an opportunity to speak to guests about what they’re about to eat or drink. A martini or a Negroni cart is a great example of an application that just works in trolley format.

Front of House 173

Front of House Pricing Communication Training 173

Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Consider visiting auctions for some of your front-of-house elements like tables and decorative elements. Arranging Your Finances. Remodels can be expensive. Preparing for Hiccups.

Strategic Planning 202

Strategic Planning Front of House Accounting Scheduling 202

Modern Restaurant Management

NOVEMBER 1, 2021

Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay. Some operators are taking the financial risk, offering wage increases for front-of-house staff.

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Server POS Systems Front of House Communication 208

Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. Are you struggling to fill roles in the front-of-house? Back-of-house?

Front of House 185

Front of House Budgeting Back of House Scheduling 185

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Back of House 223

Back of House Front of House Server Budgeting 223

Boutique Hotel News

NOVEMBER 25, 2022

With over 24 years of hospitality experience in management and front of house roles with several boutique hotels and country inns across the country, Stanbrook is now responsible for the day-to-day running of Wild Thyme & Honey and its adjoining pub, The Crown at Ampney Brook.

Front of House 130

Front of House 130

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

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. Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides.

Back of House 208

Back of House Bookkeeping Front of House Accounting 208

Larry Mogelonsky

MARCH 3, 2025

At the helm for Crockfords Las Vegas is General Manager Aleksandra Kotle, who leads a team over 100 service professionals that encompass both front-of-house and heart-of-house roles.

Concierge 130

Concierge Front of House Workshop Definition 130

Modern Restaurant Management

OCTOBER 28, 2021

Restaurant owners will need to consider different strategies for the front-of-house and kitchen units. Primarily, front-of-house should focus on optimizing their HVAC systems, whereas creating airflow is even more important in the kitchen. Air Quality Monitoring and Action Guides for Restaurants.

Front of House 175

Front of House Presentation Sanitation Accounting 175

Modern Restaurant Management

MARCH 24, 2023

When answering customer questions, your front of house staff should also take care with their tone of voice and body language to demonstrate that they are listening actively to the concerns of gluten-free customers. In terms of training format, the possibilities are virtually endless.

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Training Front of House Communication Presentation 179