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A Comprehensive Guide to Managing Staff Tips in Restaurants

Modern Restaurant Management

Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity. Documentation : Keep detailed records of tip distribution to address concerns with transparency. Bartenders : May receive a share of tips for serving drinks and supporting table service.

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Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update

Modern Restaurant Management

The documents released today will help small businesses seek forgiveness at the conclusion of the eight week covered period, which begins with the disbursement of their loans. Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house.

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Four Ways to Streamline Reopening Procedures for Restaurants

Modern Restaurant Management

” Restaurant managers who develop clearly-documented policies, operational checklists, and clear communication systems can simplify the process for everyone. All of these policies should be clearly documented, and all employees should be required to read and sign-off on them. Employee well-being. Customer well-being.

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Three Ways IoT’s Physical-Digital-Physical Framework Helps Restaurants Enhance Operational Efficiency

Modern Restaurant Management

By processing food safety data digitally, managers can more easily generate on-demand documentation and corresponding corrective actions. By preempting equipment failures, restaurant management supports both front of house and back of house staff who are already operating within a fast paced and hectic work environment.

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MRM EXCLUSIVE: Three Ways to Bring Your ‘A’ Game to Accessibility 

Modern Restaurant Management

Supplementing or replacing paper menus with portable document format (PDF) digital menus has been a common and easily executed solution. This can help restaurants meet mandated accessibility requirements and guests’ safety concerns, while simultaneously reengineering the overall menu for a better, more modern experience.

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Return to Clean – Commercial Cleaning Advice to Restaurateurs

Modern Restaurant Management

Covid-19 has created a shift in mindset, so business owners aren’t looking for the cheapest cleaning anymore, but cleaning done by a reputable brand using EPA and CDC approved disinfectants, performed by highly trained cleaners with documented and duplicatable procedures.

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MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

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