Modern Restaurant Management

DECEMBER 16, 2021

This includes raising wages, boosting benefits such as offering early wage access, and leveraging technology to improve scheduling, automate processes and streamline operations, ensuring a seamless shift every time. We also anticipate restaurants will be more cautionary when it comes to menu offerings. Anything plant based!

Back of House 180

Back of House Pricing Marketing Scheduling 180

7 Shifts

FEBRUARY 13, 2023

We see professional servers and bartenders who respect the whole of the restaurant and the culture that is created by being more inclusive. Your current tip out model can simply be expanded to include the entire house, rather than just the front of house. We see a better Magpie.”

Training 156

Training Front of House Server Scheduling 156

EATER

AUGUST 10, 2021

But the restaurant industry is hardly monolithic, and these outrageous examples belie the complexity of an industry that is not only made up of mostly small businesses but also relies on a broader supply chain that is facing its own pandemic-related calamities. Owners are finding more ways to get employee buy-in.

Back of House 101

Back of House Front of House Scheduling Server 101

Modern Restaurant Management

JANUARY 8, 2024

Robot servers, QR-Code Ordering and Even More Tech!: From robot servers to QR code ordering, the sky's the limit for technology in the restaurant industry. Thirty-eight percent of TikTok users have even patronized a restaurant after seeing it on the platform, further proving that the overall aesthetic of a restaurant drives sales.

Pricing 215

Pricing Catering Training Marketing 215

Modern Restaurant Management

DECEMBER 21, 2022

We’ll see more restaurants offering their employees gig-like schedule flexibility and instant access to earned wages. "In 2023, we’ll see AI becoming more widely integrated into restaurant operations spanning front and back of house. " – Legion's Chief Customer Officer, Michael Spataro. "Balancing

POS Systems 197

POS Systems Pricing Front of House Marketing 197

Synergy Suite

NOVEMBER 30, 2023

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Beverage Costs: The costs associated with alcoholic and non-alcoholic beverages served in your restaurant.

Portion Control 52

Portion Control Scheduling Pricing Training 52

NCC USA

MARCH 31, 2023

Review your staff’s success and sales; this will help you identify which servers are making the most sales and are succeeding at upselling menu items, along with which table and section are the most profitable. You can also use POS reports to understand how much you owe front-of-house staff in tips or calculate your tip pool.

POS Systems 52

POS Systems Information Accounting Blog 52