Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. Food Safety. A potentially costly sneaky costs is food safety.

Front of House 189

Front of House Back of House Pricing Customer Service 189

7 Shifts

NOVEMBER 15, 2024

How do you ensure that your kitchen complies with health and safety standards? Food safety not only affects your restaurant’s reputation but, more importantly, it can have serious consequences for your customers' health.

Back of House 78

Back of House Training Communication Budgeting 78

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.

Back of House 179

Back of House Front of House Maintenance 179

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.

Back of House 189

Back of House Download Article Customer Service 189

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.

Back of House 215

Back of House Sanitation Communication Front of House 215

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.

Back of House 52

Back of House Scheduling Demo Information 52

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.

Maintenance 203

Maintenance Front of House Back of House Training 203

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.

Back of House 168

Back of House Marketing Pricing 168

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.

Server 189

Server Communication Training Front of House 189

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.

Sanitation 154

Sanitation Back of House Front of House Budgeting 154

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.

Back of House 180

Back of House Pricing Marketing Scheduling 180

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.

Sanitation 204

Sanitation Training Server POS Systems 204

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.

Marketing 197

Marketing Pricing Information Catering 197

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.

Front of House 203

Front of House Back of House Training Pricing 203

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.

Training 179

Training Front of House Back of House Sanitation 179

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.

Sanitation 212

Sanitation Communication Back of House Training 212

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.

Server 133

Server Back of House Front of House Information 133

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.

Customer Service 52

Customer Service Back of House Scheduling Presentation 52

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.

Back of House 148

Back of House Front of House Server Download 148

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.

Front of House 52

Front of House Back of House Scheduling Server 52

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)?

Customer Service 52

Customer Service Front of House Back of House Training 52

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.

Back Office Operations 52

Back Office Operations Customer Service Scheduling Back of House 52

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.

Back of House 52

Back of House Information Scheduling Catering 52

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.

Training 122

Training Customer Service Communication Information 122

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!

Information 206

Information Communication Training Marketing 206

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.

Pricing 132

Pricing Marketing Catering Front of House 132

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.

Front of House 52

Front of House Back of House Server Customer Service 52

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. ” Eddie Hall, business development director and food safety expert at Vital Vio.

POS Systems 138

POS Systems Marketing Training Pricing 138

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.

Back of House 98

Back of House Sanitation Accounting Maintenance 98

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.

Scheduling 52

Scheduling POS Systems Back of House Document 52

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.

Training 78

Training POS Systems Server Customer Service 78

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.

L&D 88

L&D Marketing Pricing Catering 88

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.

Accounting 139

Accounting Back of House Kitchen Operations Book 139

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.

Procurement 154

Procurement Marketing Scheduling Events 154

7 Shifts

JANUARY 31, 2024

Staying on top of health regulations, food safety standards, and workplace safety protocols helps you maintain compliance and safety. Operations This is the catch-all of all restaurant manager responsibilities. Operations" is usually just a short way to say "keeping the restaurant running".

Scheduling 158

Scheduling Front of House Training Customer Service 158

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. Checklists come in handy in all phases of restaurant operations, but given the justified sensitivity around food safety, it's inexcusable to miss the mark on health and cleanliness.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

DECEMBER 17, 2020

.” Despite the impending changes, the study found that respondents have major concerns regarding the societal impact of robotics entering the realm of QSR operations, including the cleanliness and food safety of robot technology, and communication quality, especially voice recognition, from both native and nonnative English speakers.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167