Modern Restaurant Management
JANUARY 10, 2022
COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Here are six things you can expect to see in back-of-house tech in 2022. Expanding the Tech Stack.
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.
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Modern Restaurant Management
JUNE 2, 2020
First, the supply chain has been rattled to its core and certain ingredients and products are going to be a lot more difficult or expensive to source. 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.
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.
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!
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. .”
Modern Restaurant Management
MAY 27, 2020
Added sanitizing stations. "PathSpot works alongside the food industry to promote handwashing and enhance a positive culture around sanitation, using data to help plan and protect against future risk," said Christine Schindler, CEO and co-founder, PathSpot. "I'm New and enhanced cleaning and disinfecting procedures.
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