Modern Restaurant Management

MARCH 22, 2023

IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time. Instead, IoT technology works alongside employees to reduce mundane tasks and give them valuable time back to focus on more pressing priorities.

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Modern Restaurant Management

JUNE 23, 2022

Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Additionally, food safety became increasingly more important to consumers and business alike, across all of these channels. Fast forward to 2022.

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Modern Restaurant Management

JULY 29, 2020

Use Front and Back-of-House Dashboards to Stay Aligned. New health and safety guidelines are par for the course in the age of COVID-19, and franchise locations need the tools to stay aligned with them. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop.

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Synergy Suite

JUNE 27, 2023

Redesigned modules provide industry-leading checklists and food safety features to drive restaurant efficiency and profitability Lehi, UT – June 27, 2023 – SynergySuite, a leading restaurant back-of-house software provider, has released a complete redesign of their operations and food safety modules.

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Modern Restaurant Management

DECEMBER 18, 2024

– Brooks Schaden, Co-CEO, Tom’s Watch Bar Recent high-profile contamination cases have exposed our industry's food safety vulnerability, creating unprecedented urgency around food safety innovation. Offering consistent customization options across all ordering channels will be critical.

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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. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.

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Synergy Suite

APRIL 25, 2025

SynergySuite earned Gold honors in the following categories: Company of the Year Food & Beverage Medium Company of the Year Hospitality & Leisure Medium The American Business Awards are among the most prestigious business honors in the U.S., with more than 3,600 nominations submitted this year across industries.

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Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. For years we have seen increased consistency and food safety by simply purchasing prepared produce.

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Modern Restaurant Management

OCTOBER 14, 2022

Likewise, ensure that you and your kitchen staff hold the necessary food safety certifications so that your guests are in good hands. While this is by no means a comprehensive list, these are some common food allergens that you should read up on: Tree Nuts. Back of House.

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Modern Restaurant Management

MARCH 17, 2025

In our experience, this is especially helpful with coleslaw, as a foodservice operator can control consistency of the menu item, reduce preparation time, and streamline back-of-house training. This is another area where produce buying groups have experience and will help food service operators navigate.

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Modern Restaurant Management

JUNE 19, 2020

As designers, we will need to develop safe storage solutions and possibly vestibules for back-of-house entrances, if needed. Others include extra wait stations with hand sinks and sanitizing storage or retrofits, as part of the front of house. Restaurant guests who choose to dine-in will now be laser-focused on food safety.

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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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Modern Restaurant Management

MAY 7, 2020

Aiming for guests to both be safe and “see safe” as they begin “dining at a distance,” Datz co-owners Suzanne and Roger Perry called upon consultant Danielle Egger of Florida Food Safety Systems, with whom they’ve collaborated to develop and maintain Datz’s standards of cleanliness.

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7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

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Modern Restaurant Management

OCTOBER 20, 2020

Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service. Kitchen workers usually cede the better qualities of a space to customers: Back of house isn’t known for its natural light, ergonomics, or general comfort. To get started, we need to define a new vision for Living kitchens.

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Modern Restaurant Management

JUNE 15, 2020

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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Modern Restaurant Management

APRIL 8, 2020

HACCP is a methodology that restaurants use to monitor food safety practices by setting processes, responsibilities and record-keeping systems. One former Darden back-of-house trainer describes it as a “checks and balances system,” allowing businesses to track where health related problems could have stemmed from.

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EATER

JULY 24, 2020

“Servers who have high person-to-person contact — because that’s where there’s a significant concern — would likely be at higher risk than those that are at the back of the restaurant in the kitchen,” says Barbara Kowalcyk, assistant professor of food safety and public health at the Ohio State University.

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Modern Restaurant Management

JANUARY 2, 2024

Looking ahead, we predict a day when cultivated meat will find its place as a default choice -on menus, because it delivers on taste, nutrition, and food safety, in addition to environmental sustainability and animal welfare. Beyond the realm of food, a similar shift has occurred with electric cars.

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Modern Restaurant Management

DECEMBER 17, 2024

We've already seen how technology has transformed front-of-house operations with the rise of apps like UberEats and DoorDash, as well as advanced point-of-sale systems. Now, this revolution is extending to the back-of-house. Technology, like e-commerce platforms, is changing the way distributors and restaurants interact.

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7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Food allergies. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooking and Food Preparation. Cross-contamination. Undercooking.

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Synergy Suite

NOVEMBER 1, 2024

The heart of a successful restaurant often lies in its back-of-house (BOH) operations, where countless processes work seamlessly behind the scenes. What BOH Means in a Restaurant In the restaurant industry, “BOH” stands for “back of house,” the foundational area where the core culinary activities occur.

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Synergy Suite

DECEMBER 10, 2024

Recognition Highlights SynergySuite’s Commitment to Excellence in Customer Support [Lehi, UT, USA] December 10, 2024 SynergySuite, a leading global provider of back-of-house restaurant management technology, is proud to announce its recent win of Best Customer Service Award at the BRIX Holdings 2024 conference.

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Synergy Suite

OCTOBER 28, 2024

This article will delve into the essentials of mastering restaurant SOPs, offering checklists to benefit every aspect of your operation, including front-of-house and back-of-house prep, kitchen operations, and employee training. What Is Standard Operation Procedure (SOP)?

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Synergy Suite

OCTOBER 14, 2024

“This recognition is a proud moment for SynergySuite and a reflection of our team’s hard work and commitment to helping restaurants succeed with innovative, back-of-house technology solutions,” said Eric Sailsbery, CFO of SynergySuite.

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Synergy Suite

SEPTEMBER 18, 2023

Lehi, Utah, USA – September 19, 2023 – SynergySuite, a leading provider of enterprise solutions for restaurant back-of-house operations, has been declared the winner of the “Best SaaS for Catering & Hospitality” in the 2023 International SaaS Awards. For more information, visit synergysuite.com.

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Synergy Suite

OCTOBER 12, 2024

Ranking #30 on the Deloitte Technology Fast50 Awards : Acknowledging our success in providing industry-leading global restaurant back of house solutions. Our software includes eight mix-and-match modules: inventory, purchasing, reporting, operations and checklists, food safety, labor and scheduling, cash management, and HR.

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7 Shifts

NOVEMBER 12, 2020

Eventually, the mentors should take a back seat and let the trainees interact with customers. Your back-of-house (BOH) team should also have some basic customer service training. Health and safety training Health and safety training has always been critical to the restaurant industry.

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Modern Restaurant Management

APRIL 2, 2020

“Our Checklist and Timer apps offer a simple and reliable way for staff to adhere to necessary tasks regarding food safety and productivity throughout a shift. Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. ” The BOHA!

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Synergy Suite

JULY 5, 2023

International SaaS Awards Program Announces Initial Shortlist   Lehi, Utah – July 5, 2023 – SynergySuite, a leading provider of innovative back-of-house technology for enterprise restaurants, is honored to announce its selection as a shortlisted finalist in the prestigious 2023 SaaS Awards program.

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OpenTable

NOVEMBER 21, 2022

It aims to be a tech solution to some of the most common back-office headaches restaurant owners face. Back of House is another good option in this category. This food safety app helps restaurants create a smart food safety system in 15 minutes flat and a HACCP plan in just an hour.

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The Restaurant Times

NOVEMBER 4, 2021

A well-designed kitchen layout not only helps your back-of-house crew to prepare high-quality meals but also increases the speed and efficiency of your whole team, resulting in a better guest experience. . A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line.

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Synergy Suite

AUGUST 22, 2023

Businesses have the insights and tools they need to run the back office all in one place with SynergySuite. Global brands trust SynergySuite’s mobile-first software with inventory, purchasing, recipe costing, food safety, scheduling, cash management, human resources, and business intelligence.

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Modern Restaurant Management

JANUARY 3, 2024

. – Meredith Sandland, Empower Delivery CEO The FDA has passed amendments to the Food Safety Modernization Act (FSMA) that will go into effect in 2024. Not only will this help prepare employees in the midst of changing regulations, but it will also safeguard operators at a time when brands can’t afford costly shutdowns.

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Synergy Suite

MARCH 20, 2024

Front of House vs. Back of House When you walk into a restaurant, you might immediately notice the friendly hostess greeting you at the door and the waitstaff bustling about to take orders and deliver food. This is the front of the house, where the customer-facing actions happen.

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EATER

FEBRUARY 4, 2021

Sqirl’s dysfunctional kitchen culture and food safety practices were exposed, as was the Bon Appétit Test Kitchen’s exploitation of chefs of color. Restaurants can’t afford to raise pay for back-of-house staff without offsetting costs onto diners. They didn’t like it. They were, in fact, leaving.

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Modern Restaurant Management

MARCH 11, 2020

.* To make this role easier, US Foods is introducing new enhancements to its Tipping Point program, specifically designed to help operators introduce new menu items and train staff on how to more effectively drive sales for Scoop products on the menu. Sift Launches Insult Monitor.

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