Modern Restaurant Management
MARCH 1, 2023
More Equitable Compensation In years past, front of house personnel – servers, bussers, hostesses, etc. The first way is for restaurants to calculate all front-end staff tips, then equally divide up tips between all workers, including BOH. Here are some back of office trends to watch for in 2023.
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. But it doesn’t stop there.
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Modern Restaurant Management
JUNE 2, 2021
Consumers are less forgiving than in the past when a server is not around to call for another round of drinks or to ask for the check. … its purpose is to augment restaurant flows, preserve meaningful guest/server interactions, improve efficiencies, and speed up the customer touchpoints like ordering and paying, when needed. .
Modern Restaurant Management
DECEMBER 16, 2021
With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Supply chain issues are forcing restaurants to re-evaluate their menu options.
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.”
7 Shifts
JUNE 20, 2022
There's no dining room, no storefront, no servers, and in some cases not so much as a sign. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. No servers to catch problems before they reach the customer. No way to interact with the diner as they eat the food.
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.
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