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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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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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. was always too high for a $15 item.

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Modern Restaurant Management

DECEMBER 17, 2020

Companies considering rebranding in 2021 should think carefully about which brand elements are most important to consumers. Based on a survey 2,094 employed respondents, the report finds that less than half of managers (48 percent) have been trained in key areas such as one-to-one meetings, coaching, recognition, or professional development.

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Travel and Tourism Sanitation Marketing Training 167

Synergy Suite

OCTOBER 4, 2022

Successful restaurants and brands today have taken huge strides to increase employee happiness at work by increasing wages, providing new benefits, adopting technology, streamlining operations, and adding new training programs. New training programs/cross training. Prime Cost Optimization: Back of House.

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Back of House Training Pricing Scheduling 52

EATER

JULY 2, 2021

For front of house, what is the base pay before tips? For back of house, are tips shared? Kapri Robinson, bartender and 2021 Eater New Guard member, says applicants should not feel intimidated asking for details on how a restaurant “understands self-care outside of work.” How are the above trainings conducted?

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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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Pricing Front of House Back of House Book 98

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

NOVEMBER 14, 2022

A major benefit of HotelKey’s platform is its user-friendly, self-guided training technology,” said Ted Hutchins, chief information officer, Red Roof. This is a game changer for front desk managers and will simplify onboarding and ongoing training.”. Revenue from the website and mobile App is 22% higher than 2021.

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Reservations Training Housekeeping Maintenance 59

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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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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OpenTable

MARCH 1, 2023

Vaccines and relaxed pandemic restrictions in 2021 spurred restaurant owners to hire at above-average wages , but open positions remained high. There were an average of 500,000 more job openings than new hires in the hospitality sector per month between October 2021 and March 2022. The gap between supply and demand continued.

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Modern Restaurant Management

DECEMBER 21, 2022

Guest Experience : As we continue to see staff shortages and high turnover rates in the post-pandemic era, the food and beverage industry will have to focus efforts and resources on creative staff training as well as the fast and effective onboarding of new employees to guarantee a satisfactory guest experience.

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Pricing POS Systems Front of House Marketing 197

The Restaurant Times

SEPTEMBER 8, 2021

The biggest use case of VR can be in the training of employees, which can save a significant amount of time and resources. Without IoT, implementing AI in the back-of-house processes would be impossible. This article was originally published in the ET HOSPITALITY WORLD on August 4, 2021. . Find the new article here.

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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. And we're really excited to continue to lean into ways we can diversify our training.” And that's led to us being in a pretty solid spot for staff.” We've got a big year in 2023.

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Modern Restaurant Management

MARCH 11, 2020

by the end of fiscal 2021. Tools to Simplify Staff Training. According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* A comprehensive training program. SpotOn Secures $50M Funding.

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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. Economists believe that the country is headed for an economic recession in 2020-2021. An example of this could include rethinking how the kitchen is trained and staffed. Pre-Recession Jitters.

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POS Systems Marketing Training Pricing 138

The Restaurant Times

MARCH 6, 2023

In fact, according to reports , the net profit margins across the restaurant industry decreased from 16% in Q2 2021 to 9.59% in Q2 2022. Train Employees: The skill of upselling to customers distinguishes a good server from a great one. It is well known that the hospitality sector has lower profit margins than other market segments.

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POS Systems Catering Server Pricing 52

EATER

MAY 10, 2023

cook, server, host, dishwasher), all staff are cross-trained. Without the front of house versus back of house schism, staff are motivated to work together instead of against each other. Following two to eight weeks of training, the proficiency of new hires is voted on by their peers. Labor costs: $6.16

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Front of House Server Training Pricing 58

The Restaurant Times

AUGUST 5, 2022

million Americans who left their employment in November 2021 worked in hotels and restaurants. Your establishment will require a manager, shift supervisors, and back-of-house personnel such as kitchen staff, waiters, sous chefs, and washers. One million of the 4.5 This is a huge number. How do you change this?

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Training Communication Back of House Scheduling 52

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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Back of House Marketing Catering Training 196

Modern Restaurant Management

JUNE 12, 2020

As a new initiative offering valuable education opportunities, business skills and training, and enhanced career prospects, Dunkin’ has launched a new partnership with Southern New Hampshire University (SNHU) to offer low-cost college degrees to its independent franchisees and their employees.

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L&D Multi-Unit Operations Marketing Training 168

Modern Restaurant Management

JANUARY 27, 2020

" Grubhub Ultimate back-of-house Kitchen Display System at Taheni Grill in New York City. ” Brink’s restaurant partners can now effectively reach Grubhub’s large diner base, requiring less tablets for restaurant team members to manage, and streamline operations for both in-store and back-of-house.

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Catering Training Back of House Scheduling 122

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. Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring.

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L&D Sanitation Marketing Download 176

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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Server Marketing Bookkeeping Document 210

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. From hiring, onboarding, training and other employee-related expenses, it's important the new hires that are found will stay on the team.

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Hotel Business

NOVEMBER 15, 2022

All of our GMs are now on board and we’ve learned that, when we bring a new hotel into our portfolio, we start training on digital document management right away.”. “For us to go paperless, the change management process had to happen, and the COVID pandemic became a real catalyst,” said Heidi Wilcox, owner/CEO, First Call Hospitality.

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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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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.” When he came to, he was in pain. “I

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Front of House Server Back of House Information 136

EATER

JUNE 13, 2024

Everyone is intertwined, whether it’s through helping out at someone’s pop-up or sharing advice on where to get the cheapest and best produce or which of LA’s restaurants are currently paying the best for back-of-house work. The bright spot amid the nightmare of dealing with insurance was my meal train.

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Definition Events Accounting Training 137

7 Shifts

APRIL 12, 2023

We both traveled there and we found this program that would train you to become a master mezcalier. We both studied and participated in the program, and then we came back to DC and we found our first location. In 2021 we opened Taqueria Las Gemelas. And then our first trip to Oaxaca, in Southern Mexico, was in 2014.

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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. – Portillo’s In 2025, restaurants face evolving policy shifts and rising competition.

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Back of House Marketing Front of House Pricing 167