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.

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Hotel Owner

FEBRUARY 27, 2023

As landmark sites in the Lake District and North Yorkshire gear up for a spring reopening, applications are currently being invited for a wide range of roles including general and assistant managers, head chefs and front of house opportunities.

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Hotel Owner

MARCH 28, 2023

The last few years have certainly been challenging for the Hospitality sector and with rising utility bills, a cost-of-living crisis, supply chain issues and staff shortages, it doesn’t appear as though the next 12 months will prove to be that much easier.

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Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. But there will also be times kitchen supply chains and restaurant wholesalers will have discounts or clearance sales. Arranging Your Finances. Remodels can be expensive. Preparing for Hiccups.

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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.

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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.

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7 Shifts

JUNE 27, 2022

Since then, she's worked at DIG (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. It's a story. It's hospitality.

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Modern Restaurant Management

JUNE 15, 2021

AI and digital technology aren’t just for the front of house. Smart operators are finding ways to connect supply chain technology with front-of-house demand. Digital ads aren’t confined to apps and kiosks, they can roam the internet and other channels to drive consumers to order.

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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

SEPTEMBER 14, 2022

Local health lockdowns and limitations caused havoc for food supply chains, staffing, customer demand, and remote ordering. Role of AI in Front of House. Recent technology advancements, mobile devices, and the pandemic all shifted the way restaurants need to operate.

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7 Shifts

FEBRUARY 13, 2023

Your current tip out model can simply be expanded to include the entire house, rather than just the front of house. Our ultimate goal is to cost our menus to reflect the true and equitable cost of paying all of the people within our food and beverage supply chain. One day, tipping will be a relic of our industry.

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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.

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NCC USA

NOVEMBER 3, 2022

With so much on the line, restaurant owners should seize the moment by strategizing ahead of time to guarantee a happy holiday season for everyone from the dining room to the back of house. Stock Outs and Supply Chain Issues. Look at front-of-house data to take the pulse on the customer experience.

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Modern Restaurant Management

JUNE 2, 2021

But not in the way you might think. The next-generation of restaurants will see a shift toward leaner operations, focused on both on-premise and off-premise dining.

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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.

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7 Shifts

JUNE 20, 2022

No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. While you may benefit by nixing the costs and time associated with a dining room and a front of house team, you sacrifice your front line of customer interaction. Stay present with customers.

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Boutique Hotelier

FEBRUARY 16, 2023

From Pennyhill Park , and in particular, Hillfield our menus are designed around what’s available on our 123 acre site as well as what’s available in the Surrey Hills supply chain. It allows both the kitchen and front of house the team to grow, which can attract a better team, giving a better service to guests.

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Revenue Hub

DECEMBER 8, 2023

Beyond transforming back-of-house financial duties and front-of-house guest interactions, AI and automation can also optimize the sales process. Automation technologies make a difference in hotel operations and efficiency to streamline back-office tasks such as inventory management, accounting, and payroll processing.

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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.

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7 Shifts

JUNE 16, 2022

These subjects might include feedback on new multi-unit restaurant technology , menu and marketing initiatives, as well as assistance navigating supply chain, economic, or hiring difficulties. Restaurant employees , who can give a voice to the back- and front-of-house workers at certain locations.

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Modern Restaurant Management

DECEMBER 21, 2022

Sustainability in supply chains is of increasing importance to consumers, especially Gen-Z, and we expect to see fast-serve restaurants join the focus on sourcing more local goods to attract new audiences and make positive strides toward reducing food waste." ” – Eugene Varricchio, CEO, franki.

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Modern Restaurant Management

MARCH 11, 2022

In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fast casual restaurants to adapt quickly to changing conditions. Increased Emphasis on Online Ordering. Appeal to Mobile Gamers.

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Modern Restaurant Management

DECEMBER 28, 2020

This means, sites like foodservicedirect.com and Amazon are going to win an increasing market share of restaurant purchases and redistributors such as dotfoods will play a larger role in foodservice supply chain. Bart Shuldman, Chairman and CEO, TransAct Technologies. For example, BOHA!

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NCC USA

MARCH 31, 2023

With current supply chain obstacles, knowing what items are nearing minimum levels gives you extra time to place orders or make menu adjustments based on product availability. You can also use POS reports to understand how much you owe front-of-house staff in tips or calculate your tip pool.

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EATER

SEPTEMBER 16, 2021

Even as some of these supply chain hiccups and irregularities resolved, others popped up. Along with environmental conditions triggered by global warming, COVID has snarled supply chains across the world, and food supplies are no exception. Our food supply] is not all one supply chain,” he says.

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Modern Restaurant Management

JANUARY 8, 2024

. – Lars Kristiansen , VP Food and Beverage of Oasis Marinas Next year, although getting better, I anticipate continued labor shortages to persist, impacting management, the kitchen and front of house. – Matt Luckey, opsi co-founder A destination rich with diverse culinary encounters brings many dining trends. .

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Synergy Suite

JUNE 6, 2023

Accounting systems should provide tools to accurately track and report tips received by employees, including the allocation of tips among front-of-house and back-of-house staff as required by applicable laws. Tip Reporting Restaurants must comply with regulations related to tip reporting and taxation.

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EATER

APRIL 3, 2023

Graydon Herriott Jorge Gaviria’s company, Masienda, is making a name for itself among chefs and home cooks — and building a more sustainable supply chain in the process In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. I know how to cook for myself.

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Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides.

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Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. You may have the eye-catching technology guests will notice first, but lack the framework that provides structure and complements your front-of-house initiatives.

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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.

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Modern Restaurant Management

JUNE 23, 2020

The architecture can be used in both front-of-house and back-of-house applications to create an experience that is consistent from the kitchen all the way to the guest dining tables, and save valuable time and money. Build Data-First Architectures.

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Modern Restaurant Management

OCTOBER 16, 2019

Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. .” McDonough added, “This combination makes perfect sense for manufacturers, customers, and our teams. I am excited to partner with Steve and the team to help realize our full potential.”

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Modern Restaurant Management

DECEMBER 16, 2019

“Science will interlace with the food supply chain to boost yields and combat climate change. However, getting the first products right could take years, especially if this involves securing supply chains, reducing costs and scaling up production capabilities. High-tech Harvests.

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The Restaurant Times

APRIL 18, 2020

The largest quick-service chain in India, Jubilant FoodWorks, is also scouting for space to establish its own cloud kitchen business. . There has been an economic slowdown, restaurant supply chains have been interrupted, and revenue generation has come to a halt. Stable Dynamics Of Cloud Kitchens.

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The Restaurant Times

SEPTEMBER 20, 2020

Moreover, there is no need to hire expensive consultants or Front Of House (FOH) staff. . According to Mr. Mocherla, Thick Shake Factory has been established in such a way that they have end-to-end control over the supply chains which, in turn, helps in managing the P&L statements better and to leverage inventory systematically. .

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Modern Restaurant Management

OCTOBER 29, 2020

In March of 2020, faced with a statewide executive order to shut down dine-in operations, supply chain shortages, and safety concerns for their staff, the Cookseys made the hard decision to close Krazy Hog BBQ. as the restaurant group’s front-of-house platform. Giordano's Selects SevenRooms.

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