Modern Restaurant Management

DECEMBER 17, 2020

Looking ahead to 2021, there are three trends we see defining the restaurant and hospitality industry. Therefore, we expect that the “New Normal” of operations will be here to stay at least until summer if not into the fall of 2021.

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Modern Restaurant Management

MARCH 1, 2022

89% of operators cited employee retention as a top concern in 2021, up from 69 percent in 2017. This bi-directional approach requires a flexible learning management system that is fully integrated with other tools employees use daily, such as scheduling apps or back-of-house software. And according to Technomic, Inc.,

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7 Shifts

DECEMBER 16, 2021

To account for a large increase in permanent, pandemic-related closures, we only analyzed restaurants that have remained open from 2019 through 2021. Here's what we found: What Shifts Increased from 2019 to 2021? What Shifts Decreased/ Minimal Increases From 2019 to 2021?

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Hotel Business

AUGUST 22, 2024

Fingerman returned to Atwood in 2017 as executive chef, and in 2021 he was tasked with leading both Atwood’s front- and back-of-house teams, overseeing all culinary, service and beverage operations for the restaurant.

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Hotel Owner

OCTOBER 23, 2023

This comes as the number of apprentices in the hospitality industry has risen each year, with 7,630 apprentices studying for a qualification in 2021/22. Valor Hospitality has unveiled a new development programme in partnership with Inspiro Learning to enrich the skills and lives of team members across its UK portfolio of hotels.

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Hotel Owner

JUNE 12, 2023

The Crest Hotels Group has completed a further £250k refurbishment programme at its Shropshire-based hotel, The Park House Hotel. An additional £150,000 is also being spent on solar panels and a green energy strategy.

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Modern Restaurant Management

OCTOBER 11, 2021

According to the National Restaurant Association's 2021 State of the Restaurant Industry report , 70 percent of consumers reported they would likely take a table outside if the conditions were right.

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Hospitality Magazine

MAY 10, 2023

My dad’s work is involved in the supply of dry goods to restaurants, and I used to sit in the back of a truck and go around to the restaurants with him. Through my dad, I was given insights into the back-of-house operations of restaurants. Even then, I could see all the hard work that went into them.

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Hospitality Magazine

MAY 10, 2023

My dad’s work is involved in the supply of dry goods to restaurants, and I used to sit in the back of a truck and go around to the restaurants with him. Through my dad, I was given insights into the back-of-house operations of restaurants. Even then, I could see all the hard work that went into them.

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7 Shifts

MARCH 25, 2022

But how have they stacked up when it comes to sales and labor this year versus the same period in 2021? hours in 2021 to 76.13 Other back of house roles that are seeing growth include Grill (22%) , Dishwasher (48%), and Prep (19.8%). We analyzed the data from 18,000 restaurant locations across North America to find out.

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Modern Restaurant Management

FEBRUARY 8, 2022

Taking effect on December 28, 2021, the rule is proving confusing to owners, operators, and tip-producing and non-tip producing employees (especially since often that employee is one and the same within any given shift). At a dizzying 137 pages long, the 80/20 tipping rule was signed into legislation in October. How Do You Comply? Track time.

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Modern Restaurant Management

JUNE 7, 2023

In fact, the growth of digital food management solutions from 2021 to 2026 is predicted to be $2.39 dollars in 2021 , up over 20 percent from the previous year. Today, technology is revolutionizing food safety practices by enabling centralized and automated solutions. trillion U.S.

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Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Case in point: demand for chicken wings skyrocketed during the pandemic, resulting in wholesale prices doubling in many markets.

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Modern Restaurant Management

APRIL 19, 2021

Many operators are trying to compensate for losses in 2021 and want to find ways to improve their profitability. With the thriving restaurant technology ecosystem, you can now pull information from your suppliers, POS and other tech vendors into your back-of-house system to get reports that tell you what’s happening in real time.

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Modern Restaurant Management

APRIL 13, 2022

At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. By better utilizing technology that can take over the back-of-house tasks, staff can provide better service to customers and maintain your restaurant profitably.

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EATER

AUGUST 10, 2021

Eric Sze, Eater 2021 New Guard member and chef-owner of 886 restaurant in Manhattan, says that he considers himself a “very lucky owner” and hasn’t had too much trouble bringing staff back. Currently, 886 offers back-of-house employees an hourly wage between $18 to $20, and front of house usually sees a minimum of $25.

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Modern Restaurant Management

JANUARY 5, 2022

The restaurant industry lost $240 billion in profits in 2020 , and in 2021 is projected to fall about $167.5 From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023.

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7 Shifts

FEBRUARY 18, 2021

In 2021, we are looking ahead with an eye towards growth, and evolution. Where the opportunity is for restaurants in 2021 Despite the blow that 2020 dealt our industry, there is immense opportunity that comes from it. The temporary solution to get back to business the way things were.”

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Synergy Suite

OCTOBER 4, 2022

Prime Cost Optimization: Back of House. billion as of 2021. To manage soaring costs across all sectors of restaurants, successful franchise brands and restaurateurs are adopting back-of-house technology to increase profit margins and streamline efficiency. Back-of-house adoption. Want to learn more?

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Modern Restaurant Management

DECEMBER 16, 2021

From automated liquor delivery systems that support operators with back-of-house, front-of-house, as well as self-service solutions that navigate staffing shortages while improving efficiency; to the widespread adoption of intelligent mobile ordering via QR codes and the use of cashless payment technologies.

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7 Shifts

MARCH 18, 2021

Total industry sales have seen a steady rise since the end of January, and 283,000 new jobs were added back to the industry in February 2021. 2nd half of 2021 and into 2022 will be record boom time. Some restaurants can receive up to $5 million to help pay staff, bills, and stay open. It appears so. Hang in there, reopen safely.

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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. A 2021 OpenTable survey of more than 21,000 diners revealed that 52 percent of diners find the latest information about restaurants online and 42 percent learn from word of mouth.

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The Restaurant Times

SEPTEMBER 16, 2021

percent between 2021 to 2028. While restaurants continue their recovery in 2021, cloud-based platforms like ours have taken measures to introduce new features beneficial for planning the recovery roadmap for restaurateurs. This article was originally published in the CATERER MIDDLE EAST on July 19, 2021. .

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Hotel Business

NOVEMBER 9, 2022

The global lodging industry has made a comeback in 2022, with operating performance improving significantly over 2020 and 2021 and moving closer to pre-pandemic levels. The 2023 budget season is upon us, and hotel owners are continuing to search for ways to increase profitability while reducing operational risks.

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Modern Restaurant Management

OCTOBER 7, 2021

According to the 2021 State of the Restaurant Industry Mid-Year Update , more than 3 in 4 restaurant operators struggle with recruitment and retention, despite an increase in employment. Restaurants are very particular when it comes to cleanliness—from the front of house to the back of house setting.

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7 Shifts

SEPTEMBER 19, 2022

Back-of-House and Front-of-House. For restaurant employees added in the past year (August 2021-August 2022), the average employee tenure is just 110 days —a little over three months. Back-of-House and Front-of-House are an even split. Back-of-House and Front-of-House are an even split.

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Hotel Business

JANUARY 31, 2024

This acquisition marks the eighth acquisition for Mews Ventures, with previous acquired companies including HotelPerfect (2021), Cenium (2022), Bizzon (2022), Hotello (2023) and Nomi (2023). The post Mews acquires Frontdesk Anywhere appeared first on hotelbusiness.com.

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Modern Restaurant Management

OCTOBER 24, 2024

For Sleepy Bee, we submitted our assessment in June 2021, entered the review process in March 2022, and completed it in November of 2022. During the pandemic, we implemented a whole-house tip pool and instituted an internal $15 minimum wage. Once that is submitted you are subject to a thorough review.

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EATER

JANUARY 22, 2024

Having learned that the 2021 event, which celebrated Omsom’s one year anniversary, would have tattoos, Lahbichi recalls thinking, “We have to get there early because I want to get this flash tattoo.” But to Son, it’s a natural collaboration: The food world and the tattoo world often share a similar DIY, community-minded ethos.

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Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. According to Tech Jury , the data analytics market is expected to reach $103 billion by 2021. Further, 97.2%

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Hotel Business

MARCH 6, 2023

Short-term rentals are now a mainstream competitor to hotels: 46% of those who paid for lodging in 2021 stayed in a short-term rental at least once, according to the company. As the short-term rental industry continues to grow and increase market share, hoteliers face a host of new challenges.

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EATER

JUNE 16, 2022

They’re getting rid of the subminimum wage, the (legal) economic framework that supports tipping and cements foundational problems within hospitality like wage disparity between front and back of house and systemic bias against servers by customers. We’ve inherited a broken template,” says Kim. Profit: 2.74 (9.7

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Hotel Business

OCTOBER 4, 2023

Founded in 2021, the Nomi team has developed a local tour guide for travelers, using predictive analytics and AI to respond to recommendation requests while considering the personality type of each user, unique preferences, interests and needs. Mews has acquired Nomi , a Nashville-based hospitality startup.

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Hotel Business

NOVEMBER 14, 2022

Our financial position is strong, travelers are back and our owners and operators are exceeding performance expectations.”. Performance highlights: Revenue for 2021 was 16% higher than 2019, one of the first brands to show positive revenue growth over 2019. Revenue from the website and mobile App is 22% higher than 2021.

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Synergy Suite

APRIL 17, 2023

These additions are designed to help our customers streamline their back-of-house operations, increase margins, and expand their operations. Here’s a sneak peek of some of the features that have already been released so far this year that will make it easier for you to run your back of house the way you want, unique to your operation.

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Hotel Business

NOVEMBER 15, 2022

Since adopting MDO’s myDocs 18 months ago in April 2021, owner-operator McNeill Hotel Company has contributed to saving 207 trees, 164 gallons of wastewater and 20 pounds of landfill waste across its 24-hotel portfolio. “As

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The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

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