Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Restaurants are very particular when it comes to cleanliness—from the front of house to the back of house setting. A lot of people handle food before it’s given to customers.

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Reservations Kitchen Operations Front of House Back of House 196

Modern Restaurant Management

AUGUST 25, 2020

Additionally, restaurants will experience a significant shift in technology and customer service. Dining rooms will be smaller, and the back of house will grow larger to accommodate an increase in demand for online orders and third-party pickups. Embracing Different Dining Experiences.

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Back of House Customer Service Reservations Training 212

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key.

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Server Marketing Front of House Back of House 225

Modern Restaurant Management

JUNE 23, 2022

There’s also a growing role for skilled technicians to train, manage and repair this pervasive restaurant technology. Technology is making front and back of house operations more thorough and dependable. It’s helping employees track orders, serve quality food, and prioritize customer service.

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Back of House Download Article Customer Service 189

SiteMinder

FEBRUARY 29, 2024

What is hospitality training? Hospitality training is a comprehensive educational and practical program designed to equip individuals with the necessary skills, knowledge, and competencies required to excel in the hospitality industry. What are the objectives of hospitality training?

Training 52

Training Customer Service Communication Guest Satisfaction 52

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Back-of-house roles involve constant time spent hovering over a grill, standing by an oven, and diligently working magic on a cutting board.

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Back of House Server Front of House Download 148

Hotel Owner

OCTOBER 23, 2023

The new development programme will offer a wide range of qualifications, including level 2 and 3 front-of-house roles such as team leader, manager, customer service specialist, as well as levels 2 and 5 available in back-of-house and leadership roles, such as commis chef, business administrator and departmental manager.

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Front of House Back of House Customer Service Accounting 93

7 Shifts

OCTOBER 12, 2022

Until recently, back-of-house workers were not legally allowed to be included in tip pools. But the Department of Labor and the Fair Labor Standards Act (FSLA) has made it clear that cooks, dishwashers, and their back-of-house coworkers can be included in the tip pool. Tip Pooling by FOH & BOH. Fast Food Restaurants.

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Server Back of House POS Systems Customer Service 146

7 Shifts

DECEMBER 27, 2019

When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Team culture and customer service also suffer. Orientation and training ($820.96): Onboarding are training are costly and time consuming. What does turnover cost the restaurant industry?

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Server Training Front of House Back of House 144

7 Shifts

MAY 31, 2021

Who is responsible for moving the inventory to the right storage and preservation space in the back-of-house when it arrives. Customer Service. Customer service can make or break a guest experience. Service Model. Staff training needs to strike a delicate balance of being welcoming and informative.

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Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

JANUARY 11, 2024

Doing so will lead to better service and a better experience for customers. For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. Set goals for your staff.

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Budgeting Server Front of House Back of House 166

7 Shifts

OCTOBER 1, 2024

In this case, you should train your staff on effective communication, active listening, and conflict resolution skills. A warm greeting, attentive service, and a willingness to accommodate special requests can significantly enhance customer satisfaction.

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Scheduling Reservations Communication Training 158

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. This goes far beyond training during the first week.

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Scheduling Front of House Training Customer Service 158

LimeTray

FEBRUARY 9, 2025

This cuts down on confusion, speeds up order fulfillment, and improves communication between front-of-house and back-of-house staff. Multi-Location Support For multi-location food chains, a POS system centralizes inventory, sales, and customer data, ensuring consistency across outlets.

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Pricing POS Systems Server Scheduling 52

7 Shifts

JANUARY 7, 2020

It’s undeniable: employee engagement affects team culture, staff performance, customer service, and ultimately, the bottom line. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. And they stay with their employers longer. How can you gamify learning?

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Bookkeeping Front of House Back of House Training 139

7 Shifts

JANUARY 14, 2020

Between writing and posting a job description, interviewing candidates, onboarding, and training, replacing just one employee costs restaurants about $3,500. For example, “great customer service” turns into “our team goes the extra mile for customers by anticipating needs instead of waiting to be asked.”

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Server Front of House Communication Training 146

Synergy Suite

OCTOBER 28, 2024

From cooking techniques to customer service interactions, SOPs enhance quality, delineate routine tasks, streamline processes, and ultimately keep customers satisfied. Therefore, having restaurant checklists and detailed task instructions ensures you’re following the law while providing exceptional customer service.

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Customer Service Front of House Back of House Training 52

Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. Additionally, embracing automation for routine tasks will reduce the burden on staff, affording them more time to dedicate to customer interactions.

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Pricing Catering Training Marketing 215

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re already starting to see fully automated restaurants, both in the front of the house and back of the house. Reduce theft.

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Marketing Catering Customer Service Front of House 215

Synergy Suite

MARCH 20, 2024

Front of house staff also work closely with kitchen employees to ensure that orders are delivered promptly and accurately. In addition to providing excellent customer service, front of house staff are responsible for maintaining a clean and organized dining area, processing payments, and managing reservations.

Front of House 52

Front of House Back of House Server Customer Service 52

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners.

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Scheduling Communication Training Customer Service 113

Les Roches

AUGUST 10, 2023

Depending on the type of hospitality and tourism business, front-of-house roles typically require a combination of customer service and technical skills. What are back-of-house positions? These roles are typically responsible for hiring, training and managing staff.

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Travel and Tourism Front of House Back of House Hospitality Management 52

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Provide Ongoing Career Development or Training. Although turnover is inevitable in virtually any industry, all hope is not lost.

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Scheduling Server Communication Sanitation 148

LimeTray

FEBRUARY 2, 2025

The restaurant business is always on the lookout for innovative approaches to improving customer service and billing performance. User-friendly Interface : Designed to be intuitive for all staff, minimizing training time and errors. Its advanced automation and integration have made it a top choice for many restaurant operators.

POS Systems 52

POS Systems Pricing Server Accounting 52

SiteMinder

OCTOBER 11, 2022

Of all the front of the house positions in a hotel, this is the most senior. The purpose of the role is to ensure that all guests receive high quality customer service. Duties include training and managing various other hotel front desk positions such as receptionists and concierge. Hotel manager. Hotel receptionist.

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Maintenance Concierge Front of House Budgeting 72

Les Roches

JUNE 5, 2023

The focus is on delivering exceptional customer service and maximizing profits. Housekeeping is very important in the hospitality industry because customers expect a high level of cleanliness at venues. But, at a glance, what do these career paths entail?

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

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 30, 2021

The restaurant management ecosystem now covers every aspect of restaurant operations, allowing you to focus your time and energy on the quality of your cuisine and customer service. It also decreases training expenses in terms of both time and money owing to the easy-to-use restaurant software. Source: ITDM.

POS Systems 98

POS Systems Server Information Front of House 98

7 Shifts

SEPTEMBER 19, 2022

Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Front of House Positions: 41% turnover rate. Back of House Positions 43% turnover rate.

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Scheduling Front of House Back of House Communication 78

Lithos POS

DECEMBER 19, 2023

His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees. He has duties in both the front-of-house and back-of-house operations.

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Front of House Scheduling Communication Bookkeeping 52

Modern Restaurant Management

DECEMBER 17, 2020

It also found that consumers: Shop locally for quality goods and experiences : In addition to supporting the local community, consumers choose to shop at small businesses for the quality of goods (48 percent) and customer service (45 percent) as well as the ability to find unique/niche merchandise (44 percent).

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Travel and Tourism Sanitation Marketing Training 167

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. This goes far beyond training during the first week.

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Scheduling Front of House Training Customer Service 78

Modern Restaurant Management

OCTOBER 16, 2019

Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. ” Presto's New Vision.

Marketing 126

Marketing Training Maintenance Pricing 126

EATER

APRIL 27, 2021

And speaking about the health risks, a lot of servers and back of house employees weren’t prioritized for vaccines. It increases employee morale and longevity and customer service, their excitement to work, their willingness to stay, their ability to upsell goes up when they’re paid better. This train is moving.

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Server Front of House Training Back of House 113

Les Roches

SEPTEMBER 16, 2024

Conducting thorough inspections Hotel inspectors perform detailed examinations of hotel areas, including guest rooms, common areas, kitchens, dining facilities, recreational areas and back-of-house operations. Evaluating service quality Inspectors assess the effectiveness of and support provided by hotel staff.

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Guest Satisfaction Maintenance Travel and Tourism Regulatory Compliance 52

Les Roches

DECEMBER 28, 2023

Back of house positions Working away from diners’ eyes you’ll find the back-of-house crew: chefs, kitchen managers and other support staff. Larger restaurants may have separate shift managers for front-of-house and back-of-house operations, letting you have a wider range of options for careers.

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Front of House Server Back of House Training 52

Modern Restaurant Management

DECEMBER 31, 2019

To increase customer satisfaction, the restaurant model will have to shift to serve customers wanting a basic recipe with new customizable add-ons. Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Automation will cause workforce to adjust focus.

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POS Systems Marketing Training Pricing 138