Modern Restaurant Management
DECEMBER 22, 2022
Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.
Synergy Suite
MARCH 20, 2024
Welcome to the world of front of house (FOH) in the restaurant industry! Whether you’re a seasoned pro or new to the restaurant business, understanding the ins and outs of the front of house operations is key to running a successful establishment. What is FOH (Front of House) in a Restaurant?
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Hotel Owner
JANUARY 22, 2024
The group were presented with their certificates by group CEO and chairman Stephen Leckie and director Fiona Leckie at a recent celebratory dinner held at Crieff Hydro. The advice and support we received from the leadership team throughout was utterly invaluable.
Modern Restaurant Management
FEBRUARY 2, 2024
With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry. Data networks play a crucial role in integrating these two halves.
7 Shifts
JUNE 20, 2022
Benefits can include: Increased efficiency: Ghost kitchens are designed for efficiency with less staff, and can help restaurant owners save time and money. Reduced overhead: Ghost kitchens have lower overhead costs than traditional restaurants, which can help owners save money. One that encourages operational transparency.
Lithos POS
DECEMBER 19, 2023
Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience. To keep kitchen operations efficient kitchen managers must control inventory, order supplies, and maintain kitchen hygiene standards.
Modern Restaurant Management
JUNE 2, 2021
Or, once a menu item is being reviewed, in that micro-moment the up-sell items can be presented as a "goes well with" item. By integrating perks and incentives in real-time, order sizes and cheque sizes increase. These opportunities not only increase cheque size but also provide a much better customer experience.
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