Modern Restaurant Management

JUNE 26, 2020

Many restaurants are looking at their 2020 budget and wondering – what now? It is time to adjust your 2020 budget, evaluate labor and food costs, update bank reconciliations and take an overall holistic look at your business model and strategy. You also want to avoid the expense that comes with training new employees.

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Modern Restaurant Management

JUNE 15, 2020

restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. In fact, U.S. Cleaning the Right Way.

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Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. To further simplify installation, confirm if the dispenser features pre-wired power, signal and conductivity cabling to save time and reduce training.

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Maintenance Front of House Back of House Training 203

Modern Restaurant Management

JANUARY 10, 2022

After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. Operators who have a strong tech stack in place will be using their back-of-house to help streamline operations in their ghost kitchens as well.

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7 Shifts

MARCH 25, 2022

Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. With the growth of digital ordering and delivery, there is less reliance on more front of house roles, with the brunt of the work being shifted to the kitchen. Data Methodology.

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Modern Restaurant Management

APRIL 29, 2021

According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020. Nguyen identified roles and cross-trained staff where possible to wear multiple hats.

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Modern Restaurant Management

MARCH 10, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Contactless dining.

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Modern Restaurant Management

DECEMBER 29, 2023

News headlines give you a pretty good idea of what’s top of mind for employees at QSRs and fast-casual locations: Staffing Shortages : We’re still 14,000 restaurant jobs short of where we were in February of 2020. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff.

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Modern Restaurant Management

APRIL 12, 2021

And in 2020, Upserve reported a 783% increase in online orders. Train Front of House Staff. Anytime there’s a change to procedures, the first step should be to train your staff. Benefits of Off-Premise Sales. Now that diners have tried off-premise dining, they want to keep it.

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Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. The facility opened in 2022. How is the project multi-functional?

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Modern Restaurant Management

DECEMBER 27, 2023

Quick service, fast casual and bars and taverns have exceeded where they were in February 2020. It should encourage managers to tighten their practices in 2024, starting with fine-tuning and documenting policies, and training to help avert over-serving. Conflict resolution training is also a must.

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Front of House Training Document Server 118

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

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Modern Restaurant Management

DECEMBER 28, 2020

Through better employee training in 2021, brands can make sure their five-star app isn’t ruined by a disjointed in-person experience. Demand is on the rise: There will be a huge demand for events and event space as people who cancelled events in 2020 will rebook in 2021. I am really excited and hopeful for the new year.

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7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? As of December 2020, 900 delivery-related roles have been created in the 9 months since March 2020.

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EATER

JUNE 9, 2021

It’s not mandatory — “This isn’t Office Space , you’re not required to wear flair,” Bililies says — but he says the staff has been really excited about the pins, with front-of-house workers adding it to their aprons and back-of-house workers adding it to their hats. “I

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Front of House Back of House Server Training 113

Modern Restaurant Management

MAY 12, 2021

And in 2020, Upserve reported a 783% increase in online orders. Train Front of House Staff. Anytime there’s a change to procedures, the first step should be to train your staff. Benefits of Off-Premise Sales. Now that diners have tried off-premise dining, they want to keep it.

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Front of House Training Information Events 101

7 Shifts

JULY 16, 2020

Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry. The problem of restaurant task management is not a new one.

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Communication Scheduling Accounting Training 113

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. We’re already starting to see fully automated restaurants, both in the front of the house and back of the house. Sean Bradley, AudioEye co-founder.

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Modern Restaurant Management

MARCH 25, 2021

Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Contactless dining.

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Back of House Front of House Information Reservations 88

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

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7 Shifts

JULY 12, 2023

March 16th, 2020, we were in the pandemic, kind of rested a little bit, and then we decided to open up Poppy & Seed in 2021." You're classically trained. And how we're doing that is through training. So the front of the house actually spends a week in the kitchen, and then the kitchen staff actually comes out.

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Hotel Owner

FEBRUARY 20, 2024

As highlighted by Andrew Evers during HOSPACE in November 2020, offering a guest the wine list on an app completely removes any sense of theatre or occasion — especially when compared to a leather-bound wine list. These technologies can automate repetitive tasks, allowing staff to focus on delivering a personalised service to guests.

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EATER

NOVEMBER 11, 2020

I talked about the importance of the experience and some training for your management staff. We had one front-of-house person, four people in the kitchen — and then went down to five days. It’s all the people that you spend time training and working with so that you can have a functional restaurant with a functional team.

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Modern Restaurant Management

MARCH 11, 2020

We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.” Tools to Simplify Staff Training. The company has continued that momentum in 2020 by adding over 5,000 clients already. A comprehensive training program.

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EATER

MARCH 2, 2022

According to the Bureau of Labor and Statistics , between December 2020 and December 2021, the cost of cooking oil rose 34 percent. The Dame staff cross-trains to learn every part of the restaurant, so someone might cook one day and serve the next. That’s because cooking oil has seen some of the sharpest price increases this last year.

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Pricing Front of House Back of House Book 98

EATER

MAY 10, 2023

Under the classic model, management (the chef and front-of-house general manager) works 80 hours a week, doing the labor of what should be three people. Crudo e Nudo started as a pop-up in 2020 and launched in its own space the following year. Using a limited-service model, diners order at the front counter.

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Front of House Server Training Pricing 57

NCC USA

AUGUST 31, 2022

Verified Market Research predicts a 5% CAGR with growth from $261 billion In 2020 to $386.55 A KDS also enhances operations by improving communication between the front and back of the house. A KDS also makes training new employees easier, so they can work independently and begin providing value sooner. billion in 2028.

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POS Systems Front of House Communication Maintenance 52

EATER

JUNE 2, 2021

With its glowing purple lights, drag shows, and cast of boundary-pushing chefs and front-of-house staff, Lil’ Deb’s has created a new sort of institution in the world of queer hospitality. In the winter of 2020 , when temperatures in Hudson dipped into the single digits, Tray Tepper was at Lil’ Deb’s at 3 a.m.,

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Server Training Definition Front of House 98

EATER

NOVEMBER 16, 2020

Then staff writer Jaya Saxena comes on the show to discuss the racist applications of restaurant and nightlife dress codes, and Dan and Amanda discuss new restrictions, Thanksgiving 2020, and more. Well if anything can train you for being a new parent, it’s running a restaurant during this pandemic.

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Modern Restaurant Management

AUGUST 5, 2020

” Aron most recently served as the Australian CEO & Country Manager for Deliveroo from 2015 to 2020, helping grow the company into 500 cities and 13 countries during his tenure. Instead of sending documents to regional offices, employees can add their documents, sign forms, and undergo training on Delightree.

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Server Marketing Bookkeeping Document 211

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Ensuring proper handwashing and employee training will be critical, as well as proactively and thoughtfully communicating these practices to customers. "PathSpot Installing plexiglass barriers at checkout.

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Modern Restaurant Management

DECEMBER 16, 2019

For the first time, Tripleseat conducted a survey to share with leaders in hospitality the amount of hours professionals put into each event to make sure that every one of their clients' events are a success, as well as their experience in the industry, type of training received, salary earned, among others. Over-the-Counter.

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Events Pricing Marketing Cost Reduction 128

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. A cook who left Blue Hill at Stone Barns in 2020 told me they received a 50-cent raise that brought them up to just $13.75.

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Modern Restaurant Management

OCTOBER 16, 2019

Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.” ” Presto's New Vision.

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Marketing Training Maintenance Pricing 126

Modern Restaurant Management

JUNE 19, 2020

Both applications give borrowers the option of using the original eight-week covered period (if their loan was made before June 5, 2020) or an extended 24-week covered period. appointed Tristan Walker to its Board of Directors, effective June 18, 2020. Seeing clean in action through front-of-house products, procedures and collateral.

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Sanitation Information Marketing Document 145

EATER

AUGUST 22, 2022

A formally trained creative writer — she earned a bachelor’s degree from Columbia College in Chicago in 2005 and an MFA from the School of the Art Institute of Chicago in May 2022 — Regan used menus to corral the details of a chaotic early life into submission before she published an actual book.

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Book Blog Server Presentation 104

Modern Restaurant Management

AUGUST 11, 2021

” Despite obstacles in 2020, Dunkin’s non-traditional development continued with 27 additional restaurants, including openings throughout airports in Boston, San Antonio, St. Operating a stand in a food hall, for instance, would eliminate the need for a dining area, front-of-house staff, fountain machines and more.

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