Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences.

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Synergy Suite

NOVEMBER 16, 2023

By training staff to adeptly recommend additional menu items, upgrades, or complementary offerings during the ordering process, establishments can effectively boost the average transaction value. Train staff to upsell items that are lower in sales but have a higher profit margin.

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MBB Hospitality

AUGUST 25, 2023

From culinary strategy to kitchen management, menu planning, rebranding, and more, a restaurant consultant can significantly influence a restaurant’s journey to success. What Is a Restaurant Consultant? Their dedicated culinary expertise allows them to provide targeted and effective advice and solutions.

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Synergy Suite

NOVEMBER 9, 2023

Administering advanced technologies, conducting regular audits, and training staff on accurate recording practices are strategic steps to ensure an optimal balance. This proactive approach not only reduces excessive food waste but also fosters a more streamlined and cost-effective culinary operation.

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Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

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Modern Restaurant Management

MAY 3, 2021

Additionally, offering limited menus speeds up wait times and streamlines kitchen operations which is one more benefit of having a modular and easy to update menu system. Many brands have successfully pushed their mobile app to encourage ordering ahead for curbside pickup and ease the stress on drive-thru. Simplified Mobile Experience.

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The Restaurant Times

NOVEMBER 25, 2021

The solution: use staff events and communication training to promote team cohesiveness and eradicate divided thinking. In these tough times, you can supplement your dine-in restaurant with a dark kitchen operating from the same premises. Offer Higher Wages To Outperforming Employees.

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Modern Restaurant Management

JUNE 2, 2021

By leveraging new technologies that empower customers to better control their experience, servers are gradually becoming 'concierges' of restaurants.

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Synergy Suite

MARCH 20, 2024

While formal education is not always required, completing a food safety and responsible service of alcohol (RSA) training course is commonly necessary. Food Runner A food runner is an essential part of the restaurant team, responsible for bringing delicious dishes from the kitchen to the customers’ tables.

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The Restaurant Times

JULY 20, 2020

To run a successful cloud kitchen business, there are multiple moving parts that affect the overall profitability; therefore, it is important to monitor them carefully. By calculating these metrics, operators can quickly analyze their businesses’ performance and determine any specific areas that require improvements.

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The Restaurant Times

OCTOBER 16, 2020

This article explains how an automated KOT System improves restaurant ordering and kitchen Operations and why restaurants in Saudi Arabia must consider shifting towards it. How An Automated KOT System Will Improve Restaurant Ordering And Kitchen Operations In Saudi Arabia. Train all your staff accordingly.

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Synergy Suite

JUNE 27, 2023

Kitchen Operations and Recipe Management Food safety systems integrate with kitchen operations and recipe management tools to ensure compliance with standard operating procedures (SOPs) and safe cooking practices.

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The Restaurant Times

AUGUST 27, 2021

In early careers as a chef, Christian trained under Michelin-accredited restaurants in Europe, ultimately earning honors as Marriott’s 2000 “Chef of the Year” at JW Marriott Hong Kong. Making the Most of Kitchen Operations and Design. Christian believes that technology has significantly streamlined back-of-the-house operations.

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Synergy Suite

OCTOBER 12, 2023

To address this problem, restaurants must implement cost control measures that span across ingredient procurement, portion sizes, and kitchen operations. Monitor market trends and adjust your offerings accordingly and continuously assess your operations for cost-saving measures.

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The Restaurant Times

DECEMBER 22, 2021

To run a restaurant smoothly, an operator needs to look at multiple aspects simultaneously. Managing inventory, training staff, hiring new employees, tracking sales, etc. are crucial restaurant operations and need to be looked at carefully. Inefficiencies in even one process can derail the operations of the entire restaurant.

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Modern Restaurant Management

SEPTEMBER 11, 2023

Kitchen Operations AI-powered systems can streamline kitchen operations by automating processes and improving communication. By understanding customer sentiments and identifying areas of improvement, restaurants can make data-driven decisions to enhance their offerings, service quality, and overall customer experience.

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Lithos POS

SEPTEMBER 27, 2023

The strategy can include training, employee salary growth, career growth, and employee retention growth. Overall, POS makes your employee operations simple and efficient. In summary, KDS integration greatly streamlines many aspects of kitchen operations, resulting in improved efficiency and better communication within your restaurant.

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The Restaurant Times

MAY 9, 2020

Restaurant brands are ideally placed to leverage the strength of kitchen infrastructure, capitalize on increased food orders, and attract the right target audiences while controlling operating costs with this model. . How To Leverage Shared Kitchen Spaces For Opening A Cloud Kitchen. Map The Specific Requirements.

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EATER

MAY 11, 2021

He launched 10 ghost kitchen operations to extend his delivery zone to new cities and regions, expanded his takeout menu, and has a large product line. The team at Eight Tables don’t really cross-train much downstairs. How does he recalibrate as indoor and outdoor dining return?

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Social Hospitality

OCTOBER 10, 2023

Here’s a deeper look at how these virtual kitchens operate: 1. Exclusive online focus The builders make virtual kitchens for digital dining from the ground up with a sole purpose in mind—to make it all virtual. Multi-brand approach Within a single virtual kitchen facility, several virtual restaurant brands can coexist.

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The Restaurant Times

OCTOBER 14, 2021

The food delivery segment in the UAE is expected to grow by 23 percent annually with the rise of dark kitchens. Physical restaurants will be outnumbered by virtual brands operating out of dark or cloud kitchens in the next five years, says Deliveroo Dubai. . Dark kitchens operate behind the curtains and have no dine-in services.

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The Restaurant Times

MAY 29, 2021

Types of Cloud Kitchen Business Models – . Standalone/Single Brand Cloud Kitchens . Multi-brand Cloud Kitchens. Co-working Kitchen Spaces. Cloud Kitchen Operators. Operator Managed Cloud Kitchens. Creating A Business Plan For Your Cloud Kitchen. Virtual Restaurants.

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The Restaurant Times

JUNE 4, 2020

Invest in automated tools that streamline the entire operations and ensure a speedy delivery. . Third-party food aggregators ensure maximum outreach and visibility for cloud kitchen operators. Similarly, when the order volume increases, you can allocate more staff in the kitchen to assist in preparing orders and packaging.

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The Restaurant Times

AUGUST 21, 2020

It is imperative to train the restaurant staff on following proper personal hygiene protocols. Conduct regular training sessions for staff members, encouraging them to maintain personal hygiene. Routine maintenance of the kitchen equipment will also ensure longevity. . Ask The Restaurant Staff To Maintain Personal Hygiene.

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The Restaurant Times

MAY 27, 2021

While transitioning from a physical restaurant to a ghost kitchen business model, there are two basic options in terms of kitchen space: Rent the space from established brands like Kitchen Nation , and dedicate a whole separate kitchen to ghost kitchen operations. Develop Food Delivery Facilities.

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The Restaurant Times

JUNE 11, 2020

A multi-brand cloud kitchen is a large kitchen space accommodating the operations of multiple brands. The same kitchen infrastructure, staff, and resources can be leveraged to run the operations of multiple brands. . Read more about how multi-brand cloud kitchens operate here. . (d) Preparing Orders

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The Restaurant Times

MAY 19, 2021

Technology Procedures: Technology tools like POS and workforce management systems are being introduced rapidly in restaurants, and the staff needs to be trained to handle it. The technology section can be used to train employees in the use of such platforms.

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The Restaurant Times

JUNE 6, 2020

As there is no requirement of maintaining the vehicles, finding the right delivery- executives or conducting training sessions, operators can instead shift their focus on making their food delivery service better. Robust central control helps establish an integrated platform between customers, delivery units, kitchen, and vendors.

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Modern Restaurant Management

DECEMBER 27, 2019

“Picnic’s automated food assembly platform has shown an ability to enhance quality and speed of service for our kitchen operations,” said Steve Pangburn, CEO of Centerplate. It’s safe to work around and only minimal training is required. It is extremely flexible and painless to set up.

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EATER

JULY 6, 2022

The chef chosen to run it, Dan Barber, had trained in France and at California restaurants Chez Panisse and Campanile, both famed for their dedication to working with seasonal ingredients from small farms. He came to recognize that his own training was no excuse for treating his employees that way.”

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Modern Restaurant Management

MAY 12, 2020

We’re excited to bring Zuul Studios to life and support restaurants in developing virtual brands that compliment their existing kitchen operations.” We’re thrilled to provide the essential training businesses need to succeed in a post-pandemic world.

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Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Thus, the operator can focus on fulfilling delivery tickets. A ghost kitchen operator may house anywhere from one, to 10 or more restaurant brands in one space. Nothing wrong with that.

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