Modern Restaurant Management

DECEMBER 14, 2022

Meanwhile, robots in the front of house are leading customers to their tables, working in tandem with servers to carry loads of heavy dishes in a single trip, and providing novel experiences and entertainment that bring guests into the restaurant. Robin Zheng. During a busy rush, coordinating these varied tasks can become overwhelming.

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EATER

JULY 24, 2020

Hosts, bartenders, servers, and any other front-of-house workers take the greatest risk by sharing indoor space with customers, who may or may not show symptoms even if they’re infected with COVID-19. There’s just not enough information to eliminate all risk. We’re in a fast-moving environment in terms of information.”

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7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction.

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Modern Restaurant Management

SEPTEMBER 15, 2023

Without the internet, you would quickly find that data isn't being synched and information isn't being shared the way it should be. Let’s say your POS is offline; this has significantly increased the likelihood of order errors and miscommunication between front-of-house and back-of-house staff.

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Modern Restaurant Management

SEPTEMBER 23, 2024

Too much information – Most people today have much shorter attention spans than in years past. Creating long, repetitive training sessions can quickly overwhelm employees with details, impacting their ability to retain crucial safety information and apply it when moving through hazardous areas of the restaurant.

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Modern Restaurant Management

OCTOBER 7, 2021

Organizing and preparing dishes does not come easy—there is a lot of data and information tracking involved to make sure the correct dish is served to the right person. Digital checklists boost efficiency and accuracy, eliminating confusion among chefs, cooking assistants, and servers. Kitchen Operations.

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7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Cooking and Food Preparation.

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Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

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Modern Restaurant Management

JANUARY 11, 2024

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. A customer will complain, the expo line will get backed up, a server may fall and drop an order. Set goals for your staff.

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7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Modern POS systems also have handheld devices that eliminate the need for servers to go back and forth to a central location. The power of an integrated POS. All of this (and more!)

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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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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. What about when the server enters the wrong order in the POS and doesn't realize it until they get to the table? Upon returning with drinks, servers ask if the party is ready to order.

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7 Shifts

JANUARY 23, 2024

For example, you can look at how many covers a server typically completes during service. Sales reports, for instance, can tell restaurateurs: How many covers they're doing each day When busy times happen Which months are quieter than others This information can help you pinpoint which shifts require more staff and vice versa.

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LimeTray

FEBRUARY 9, 2025

Order Management Picture a busy night at your restaurant, with servers running around and orders flying init’s easy for things to get lost in the shuffle. This cuts down on confusion, speeds up order fulfillment, and improves communication between front-of-house and back-of-house staff.

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7 Shifts

DECEMBER 27, 2019

If you lose a server once every two months, you have to replace that position six times a year, which equates to a $35,184 penalty to replace your employees! Recommended Reading: 6 Ways to Strengthen Your Weak Restaurant Culture While Boosting Sales Service Customer-facing roles experience turnover at higher rates than back-of-house roles.

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7 Shifts

MAY 27, 2021

Outside of time off requests and shift swaps, things stay the same, meaning the server who has been working the same Friday night dinner shift for a decade will continue to do so. A rotating schedule means that all servers have the chance to work tip-heavy Friday nights or that employees take turns getting weekends off.

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LimeTray

JANUARY 20, 2025

However, for servers, relaying these customizations accurately to the kitchen can be a high-stakes game of telephone. A modern POS system eliminates guesswork in order management, allowing servers to accurately capture orders, handle special requests, and transmit them to the kitchen. Oh, and make it vegan.” Cue the panic.

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The Restaurant Times

SEPTEMBER 30, 2021

A contemporary restaurant management software contains data security measures to secure sensitive business information, streamlines your internal operations, links all of the people that make your restaurant work successfully, and keeps track of sales, labor, and inventory data effortlessly. Cloud-based Operations . Online Payments .

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7 Shifts

OCTOBER 1, 2024

Clear descriptions and appealing photos help customers make informed choices and anticipate the flavors and presentation of their meals. Consider including photos, descriptions, and dietary information to further enhance the menu. Clear communication between front-of-house and back-of-house staff is also vital for efficient service.

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LimeTray

JANUARY 30, 2025

No more hunting down servers or waiting in line to place an order! Our restaurant POS system, which is integrated with an online food ordering system , is fully compatible with any device, ensuring that both front and back-of-house teams have constant access to critical data.

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Hotel Business

JULY 11, 2024

Critical hotel information (such as window washing during daytime hours) or time-sensitive offers (such as 30% off a same-day spa appointment) will have more timely visibility to guests than verbal staff reminders or printed materials. The outcome is higher quality content which ultimately improves guest experience and increases ADR.”

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7 Shifts

DECEMBER 2, 2021

For example, let's say a server has an on-call shift starting Friday at 4 PM, and the restaurant has a policy where on-call employees need to call between one and two hours ahead of time. This server calls her manager on Friday at 2:30 PM, when she is notified that she is indeed expected to show up for her 4 PM shift.

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Scheduling Server Communication Back of House 148

LimeTray

FEBRUARY 2, 2025

It allows servers to take orders, process payments, and track customer data. Fast Order Processing : Servers can quickly input and modify orders, reducing wait times and improving efficiency. CAKE Point of Sale (POS) The CAKE Point of Sale is the core of the CAKE system, designed to simplify restaurant operations.

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Modern Restaurant Management

JANUARY 8, 2024

We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators. Robot servers, QR-Code Ordering and Even More Tech!: From robot servers to QR code ordering, the sky's the limit for technology in the restaurant industry.

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LimeTray

JANUARY 31, 2025

Hospitality Sector Restaurants and cafes frequently face the challenge of miscommunication between front- and back-of-house staff, leading to delays, incorrect orders, and customer dissatisfaction. On-premise POS systems solve this by storing data locally, ensuring offline functionality, and controlling servers.

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7 Shifts

FEBRUARY 7, 2024

It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Use order information with inventory management software for smarter purchasing. The modern POS is impressive on its own, but it shines when integrated with other restaurant technology.

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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. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server.

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The Restaurant Times

SEPTEMBER 23, 2020

Conduct quarterly or annual informal sessions and encourage transparency among managers and staff. . Include this information in an employee handbook or post it in the back-of-house, where employees can refer to it, in case of misunderstandings regarding obligations. Clarify The Specific Employee Roles Clearly.

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Scheduling Training Document Communication 98

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. ” The new Cloud Kitchen restaurant will open on Friday, August 7. GoTab Adds Features.

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Server Marketing Bookkeeping Document 211

EATER

APRIL 28, 2023

It was half back-of-house, half front-of-house. Being well-rounded in restaurants — having management skills and server skills, along with cooking skills — is really important. Just regular people skills, customer service. Because our original space was a chef’s counter, so we were cooking in front of the guests.

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OpenTable

MARCH 1, 2023

Upscale restaurants usually have websites and social media profiles that are rich sources of information. Casual restaurant interviews A more laid-back restaurant doesn’t mean laid-back interview preparation. If you want to stand out, you’ll still want to learn about the restaurant in advance and ask informed questions.

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EATER

APRIL 21, 2021

For restaurant owners looking for more helpful information, check our this explainer on the $28.6 We were having trouble finding people for both front of house and back of house. Below are lightly edited excerpts from the conversation, part of our Eater Talks event series , as well as a full video recording.

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Modern Restaurant Management

DECEMBER 21, 2022

To reduce friction and allow multitasking, a KDS should speak to the chef rather than display information on its screen. Talk to your bank — be proactive in communications and provide timely, accurate financial information if trying to secure or increase a line of credit. – Tim McLaughlin, Founder & CEO, GoTab. "We

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The Restaurant Times

MARCH 10, 2023

Accepting food and beverage requests and informing the appropriate staff of them Sometimes, make the beverage yourself. The FOH manager supervises all front-of-house staff and reports to the GM. They supervise other servers while also serving their tables. How to Manage Front of House (FOH)? The answer to the FOH manager.

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Front of House Server POS Systems Reservations 52

7 Shifts

SEPTEMBER 16, 2021

You might delegate back-of-house responsibilities to the executive chef at each location, while server scheduling and other front-of-house operations go to the general manager. It's a quick and reliable way to document and refer to need-to-know information. Manager Log Book Software for Restaurants by 7shifts.

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7 Shifts

OCTOBER 20, 2022

Disclaimer: The information in this article is general in nature and businesses should consider whether the information is appropriate to their needs. This means servers who serve food and provide table service, bartenders who make and serve drinks, or bussers who clear tables, etc.), Tip Pooling Laws. Federal Tip Pooling Laws.

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OpenTable

MARCH 1, 2023

For servers in busy restaurants, the hourly wage part of their income can be a tiny fraction of their pay. Still, some restaurants have eliminated gratuities with the goal of paying all restaurant employees, front and back of house, an equitable living wage. This can be as little as $2.13

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