Modern Restaurant Management

JUNE 19, 2020

Can we create small entry vestibules that use UV light to sanitize without it feeling intrusive? 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.

Sanitation 131

Sanitation Back of House Front of House Budgeting 131

Modern Restaurant Management

MAY 13, 2021

These programs train restaurant, front-of-house staff, including delivery personnel on. enhanced sanitation protocols. serving food safely. delivering food safely.

Sanitation 117

Sanitation Front of House Training Book 117

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 137

Front of House Presentation Sanitation Accounting 137

Modern Restaurant Management

OCTOBER 14, 2022

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. Even after the food is safely prepared, it can still become contaminated upon serving.

Server 184

Server Communication Training Front of House 184

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 228

Front of House Server Demo Guest Satisfaction 228

Modern Restaurant Management

MARCH 3, 2022

Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. A great way to get started is by establishing a cleaning checklist and assigning when certain areas will likely need cleaning and sanitizing. Restaurant Cleaning Tips that Take the Cake.

Maintenance 173

Maintenance Front of House Communication Guest Satisfaction 173

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% There is simply less front of house staff right now.

Front of House 148

Front of House Accounting Back of House Server 148

The Restaurant Times

JULY 2, 2020

Right from the kitchen to the front-of-house operations, restaurant operators must strictly follow the guidelines set by the government and institute safety practices to ensure a safe and hygienic dining environment for their customers. . despite the staff sanitizing the entire restaurant at regular intervals. .

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Sanitation Front of House Reservations Server 98

The Restaurant Times

MARCH 13, 2023

Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. This is why implementing a real-time communication system between the front-of-house, and the back-of-house can keep the restaurant functioning seamlessly.

Back of House 52

Back of House Front of House Communication Training 52

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. From cleaning flat tops to refilling sanitizers, day-to-day can't get lost in the shuffle. For example, a Sanitization checklist may include: Sanitize food prep surfaces ?.

POS Systems 148

POS Systems Scheduling Back of House Sanitation 148

The Restaurant Times

JULY 5, 2020

The World Health Organization (WHO), in an interim report on Covid-19, recommends that consumers, as well as businesses, perform hand hygiene frequently, follow proper respiratory etiquettes, and regularly sanitize and disinfect the surfaces they come in contact with. . Implement Contactless Payments. will be appreciated by the customers.

Sanitation 90

Sanitation Communication Front of House Pricing 90

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. He has duties in both the front-of-house and back-of-house operations. Management has a crucial role in the success of a business.

Front of House 52

Front of House Scheduling Communication Bookkeeping 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 161

Training Front of House Back of House Sanitation 161

EATER

FEBRUARY 18, 2021

Meanwhile, the “dishwasher” job description has changed — typically with no hourly wage increase — to include sanitizing and cleaning. She set that boundary out of concern for her mother, with whom she co-owns Tao Yuan and Bao Bao Dumpling House, and her small staff, some of whom are high-risk. We didn’t want a huge crowd,” she says.

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Front of House Server Catering Scheduling 102

Modern Restaurant Management

JUNE 2, 2020

Restaurateurs have a bit of a leg up here compared to other businesses, but it’s key that this goes beyond the kitchen and to your front-of-house staff as well. These fundamentals include masks, gloves, and sanitizer. It’s also important to evaluate best practices for your staff.

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Front of House Sanitation Document Events 128

Modern Restaurant Management

DECEMBER 28, 2020

With safety being top of mind, venues will start offering optional safety packages at an additional fee – think PPE, deep cleaning and sanitizing stations. Next year, we will see even greater adoption of technologies that lend to operational efficiencies – in both the back- and front-of-house. For example, BOHA!

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Events Sanitation Marketing Communication 228

Modern Restaurant Management

MARCH 10, 2021

For example, you might remind your BOH routine responsibilities like sanitation or other prep work. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. In addition to these features, look for a KDS that provides data analytics.

Back of House 167

Back of House Front of House Reservations Information 167

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

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

Modern Restaurant Management

NOVEMBER 30, 2020

But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.

Front of House 173

Front of House Sanitation Catering Pricing 173

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 123

Front of House Book Back of House Sanitation 123

Modern Restaurant Management

MARCH 25, 2021

For example, you might remind your BOH routine responsibilities like sanitation or other prep work. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. In addition to these features, look for a KDS that provides data analytics.

Back of House 88

Back of House Front of House Reservations Information 88

7 Shifts

JULY 16, 2020

Recommended Reading: How to Effectively Sanitize & Clean Your Restaurant What is Restaurant Task Management? For example, if you always seem to come in to supervise the Wednesday morning shift and notice the front-of-house floor isn’t sparkling, you may want to follow up with the employee who’s responsible for mopping on Tuesday evenings.

Communication 113

Communication Scheduling Accounting Training 113

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. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Cleaning/sanitizing/disinfecting. We’re open.

Sanitation 157

Sanitation Communication Download Document 157

Modern Restaurant Management

AUGUST 17, 2020

The biggest drops in staffing compared with the pre-pandemic period occurred in the front-of-house, which is not surprising given the limited dine-in operation capacity still experienced by many restaurants. ” Safety and sanitation also stood out as key factors with COVID cases continuing to rise throughout the country.

Download 182

Download Marketing Information Sanitation 182

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 161

Sanitation Training Server POS Systems 161

Modern Restaurant Management

AUGUST 10, 2020

Front of House. In addition, branded hand sanitizer stations encourage customers and employees to play an active role in their health and the health of others. Safety and policy signs about mask requirements, temperature readings or social distancing ensure patrons that you are doing everything in your power to keep them safe.

Communication 193

Communication Sanitation Front of House Information 193

Modern Restaurant Management

JULY 29, 2020

By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. 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.

Back of House 176

Back of House Communication Sanitation Front of House 176

7 Shifts

SEPTEMBER 28, 2020

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Sanitizing surfaces often has become extremely important during the COVID-19 pandemic. Server side work duties are just as crucial as primary duties.

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Server Sanitation Accounting Communication 78

7 Shifts

MARCH 20, 2020

Simply utilize a shelf in your front-of-house like Sweetgreen does in the example below. Use words like “professional,” “clean,” “safe,” “sanitized,” and “washed” to help get the message across and reassure your customers. No problem! If you need more advice during the weeks ahead, we’re here to help.

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

EATER

MAY 19, 2020

Are you safer in a restaurant with fewer front-of-house employees? Instead, according to infectious disease epidemiologist Popescu, you should “engage in good hand hygiene” — washing hands periodically with soap and water, or cleansing with hand sanitizer — and avoid touching your face, especially while eating.

Sanitation 139

Sanitation Server Information Front of House 139

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.

POS Systems 125

POS Systems Scheduling Front of House Accounting 125

7 Shifts

MARCH 16, 2022

Between the culinary skills of your cooks and the resourcefulness of your front-of-house workers, restaurant employees are some of the most inventive folks in the workforce. That way, the restaurant can have coverage but your staff can handle their out-of-work matters. Have a Custom Staff Menu to Spice it Up.

Scheduling 148

Scheduling Server Communication Training 148

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 102

Marketing Training Maintenance Pricing 102