Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. AI and digital technology aren’t just for the front of house. Source More Smartly by Linking FOH to the BOH.

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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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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. Previously, Valor Hospitality has championed apprentices in the sector with its Chef Academy Programme, coaching Level 2 apprentices in 12 hotels across its UK portfolio.

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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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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 3, 2021

A benefit of this type of concept is you can have a skeleton-crew front of house and a focus on your back-of-house operations. Closing Thoughts: How Restaurants Are Evolving in 2021: New Business Models The evolution that we're seeing in the restaurant industry is nothing short of remarkable.

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7 Shifts

FEBRUARY 5, 2021

Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. Gone are the days of institutional knowledge, or keeping guest preferences in the heads of your front-of-house staff.

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Scheduling POS Systems Front of House Information 148

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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EATER

MARCH 2, 2022

To Patricia Howard and Ed Szymanski ( 2021 Eater New Guard ), closing their Manhattan restaurant for the weekend makes total sense. According to the Bureau of Labor and Statistics , between December 2020 and December 2021, the cost of cooking oil rose 34 percent. “I could make this dish at home for $5,” goes the refrain.

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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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Modern Restaurant Management

DECEMBER 21, 2022

"In 2023, we’ll see AI becoming more widely integrated into restaurant operations spanning front and back of house. You can also incentivize your front-of-house staff to encourage customers they see having a great time to capture a short video of their experience and share it.”

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Pricing POS Systems Front of House Marketing 198

EATER

JULY 2, 2021

For front of house, what is the base pay before tips? For back of house, are tips shared? For too long, workers on the front lines have been given little agency over their schedules, work conditions, and career progression. For example, ask: How is tipping handled at this restaurant? Are tips pooled?

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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." fyp #brunchtok #lafood #laeats #socalfood #losangelesfood ♬ original sound - Jayrad And then what does the back of house do. Do they do stuff at the front of house? "So

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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. Without the front of house versus back of house schism, staff are motivated to work together instead of against each other. Labor costs: $6.16

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Front of House Server Training Pricing 56

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. Clear career paths for bartaco front-of-house staff Not everything that they tried was a success and it took a little bit of trial and error in learning from employee feedback.

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Modern Restaurant Management

MARCH 11, 2020

by the end of fiscal 2021. 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.” At the closing of the acquisition, US Foods’ pro forma net leverage is expected to be approximately 4.0x

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Modern Restaurant Management

DECEMBER 31, 2019

To that end, while technology and automation will play an increasing role in restaurant operations, we’re focusing on back-of-house technologies that make our employees’ jobs easier so they can focus on our guests. Economists believe that the country is headed for an economic recession in 2020-2021.

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POS Systems Marketing Training Pricing 138

Modern Restaurant Management

AUGUST 5, 2020

” General Mills Foodservice, which partners with restaurants to provide back-of-house products, recipe inspiration and culinary support, created the contest to celebrate the creativity and passion of independent operators. Tulkoff plans for the facility to be fully operational by early 2021.

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7 Shifts

JANUARY 14, 2021

Here’s a preview of what you’ll find inside the full report: DOWNLOAD: How Restaurants are Evolving Labor with Third-Party Delivery in 2021 Key findings from the report Restaurateurs are making significant changes to their labor structure and business models in the wake of the pandemic. The share of front of house shifts have dropped 7.6%

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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

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . ParTech and Revolution will not charge subscription software fees until 2021.

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L&D Sanitation Marketing Download 177

7 Shifts

AUGUST 25, 2021

Many restaurants also opened up jobs for crew members, with descriptions saying they are responsible for helping all around the restaurant, both front of house and back of house. Servers are the second most applied for positions, meeting the demand for server jobs at restaurants. Retaining current and new talent.

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EATER

FEBRUARY 24, 2023

In 2021, Satterfield brought his perspective to a huge audience: He hosted the Netflix docuseries High on the Hog , an exploration of African American culinary history based on the book by Jessica B. That tactile, true DNA that’s within someone who experienced it versus just wants to capture it is key.”

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EATER

JULY 8, 2024

Many use the revenue to more evenly distribute pay between the front of house (servers, bussers, hosts) and back of house (cooks, dishwashers), who historically earn a lot less. Under this model, servers often earn a little less than they might at their city’s highest-volume, highest-priced restaurants.

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EATER

JULY 6, 2022

A former front-of-house employee who left in 2020 says, “The goal is for us all to go out and take what we’ve learned and do great things, but what are we learning? Blue Hill also says that since reopening in 2021, it has reduced the number of covers per night and no longer “turns” tables, allowing staff to go home earlier.

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Modern Restaurant Management

DECEMBER 17, 2024

Restaurants will continue to invest in comprehensive Back-of-House Technologies Following the pandemic, restaurants focused heavily on Front-of-House technology to streamline and digitize the diner experience. Operators need better ways to stand out and improve the customer experience.

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EATER

JULY 22, 2021

By March 2021, that number had climbed to nearly 80,000 restaurants, while, according to the Bureau of Labor Statistics, as restaurants closed — then reopened and closed again — over the past year, the U.S. shed nearly 4 million industry jobs out of 15.6 Tom McGovern.

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Reservations Sanitation Pricing Server 122

7 Shifts

APRIL 12, 2023

In 2021 we opened Taqueria Las Gemelas. We looked at the back of house, we looked at the front of house, we looked at bartenders and what did everyone make prior to this. Obviously, the first couple of years you're figuring out what to do and, better yet, what not to do. We learned pretty quickly. And it stuck.

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