The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?

Back of House 52

Back of House Front of House Communication Training 52

Modern Restaurant Management

JANUARY 13, 2023

To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations. AI can also be leveraged for text ordering and marketing by sending an automated text message to the consumer after the order has been completed.

Back of House 211

Back of House Customer Service Budgeting Pricing 211

7 Shifts

NOVEMBER 25, 2024

The Solution: Adopt tech solutions to automate back of house tasks Costing your menu can be incredibly time consuming. Will Harmon is a marketing associate at BlueCart , an online and mobile ordering, inventory, and operations platform for the hospitality industry.

Back of House 88

Back of House Training Procurement Server 88

Modern Restaurant Management

SEPTEMBER 14, 2022

These services gained significant market share over the past two years and ate into restaurant margins. Now that kind of technology isn’t accessible to everyone, but restaurants can always use AI to target their menu's digital marketing. Role of AI in Back of House.

Back of House 211

Back of House POS Systems Training Front of House 211

Larry Mogelonsky

MARCH 31, 2025

This has forced every market participant to step up their game. In order to better understand the inner workings of the back of house, I sat down with the Food & Beverage Operations Manager for the Hotel Villa Pamphili Roma, Mauro Parravicini, to drill down into the specifics of what makes for a great conference.

Events 130

Events Catering Back of House Beverage Operations 130

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Manage and market your menu with ease.

Back of House 223

Back of House Front of House Server Budgeting 223

Modern Restaurant Management

OCTOBER 23, 2024

Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house.

Back of House 88

Back of House Magazine Marketing 88

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.

Marketing 167

Marketing Pricing Customer Service Catering 167

Modern Restaurant Management

MAY 18, 2020

Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house. Best practices for approaching front-of-house and back-of-house operations. Rethinking roles and responsibilities front-of-house and back-of-house.

Front of House 208

Front of House Back of House Sanitation Information 208

Hospitality Net

APRIL 1, 2025

We adopt systems that help us stay agile across brands, properties, and markets. Hotel operators know how to manage tight margins. We optimize labor. We track guest satisfaction. But theres one area most hotels still manage like its 1995 and its quietly costing the industry millions.

Back of House 52

Back of House Guest Satisfaction Marketing 52

Modern Restaurant Management

AUGUST 12, 2024

Raydiant’s “The State of AI in Restaurants” report found that 62 percent of restaurant leaders believe that AI offers a significant competitive advantage to restaurants that adopt it, with 67% feeling well-positioned to leverage AI for market differentiation. billion of those losses occurring in the United States.

Scheduling 179

Scheduling Back of House Blog Communication 179

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. McDonald’s is using this data to understand how to get their coffee drinkers to come back for dinner or lunch customers to try a new breakfast item.

Server 225

Server Marketing Front of House Back of House 225

Modern Restaurant Management

DECEMBER 17, 2020

New organizations like No Us Without You and the 86 Fund have also been popping up to help the industry weather the storm of winter and support the most vulnerable people working in the back of house. Finally, restaurants have realized that investing in technology is simply table stakes.

Back of House 215

Back of House Marketing 215

Modern Restaurant Management

NOVEMBER 27, 2024

Among full service operators, about half reported automating everyday business operations, with online ordering (57 percent) being the most common automation, followed by invoicing (54 percent) and email marketing (53 percent). AI usage has also skyrocketed, primarily in the back-of-house.

Back of House 88

Back of House Catering Budgeting Pricing 88

InnQuest

SEPTEMBER 12, 2023

It encompasses tasks such as front office operations, housekeeping, food and beverage services, maintenance, sales, marketing and financial management. Housekeeping: Housekeeping is responsible for maintaining the cleanliness and orderliness of guest rooms, public areas, and back-of-house spaces.

Maintenance 220

Maintenance Guest Satisfaction POS Systems Housekeeping 220

Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. With so many options on the market, determining which tech is the right fit can seem daunting.

Front of House 185

Front of House Budgeting Back of House Scheduling 185

Modern Restaurant Management

DECEMBER 16, 2021

Eataly style food halls – taking advantage of a weak commercial real estate market with a large supply of available large spaces. The digitization of the kitchen and back-of-house continues to accelerate. Anything plant based! Alec Dafferner, a partner at GP Bullhound. They may never return in full force to the restaurant.

Back of House 180

Back of House Pricing Marketing Scheduling 180

Modern Restaurant Management

JUNE 14, 2022

Restaurant theft in the back of house often occurs when no one is watching, and while security cameras and POS Systems can help, an inventory management system is a great way to add another layer of security. But it also helps prevent back-of-house theft. In fact, it’s an annual eight-figure black market.

POS Systems 203

POS Systems Back of House Marketing 203

Modern Restaurant Management

MARCH 17, 2025

Understanding Category-Specific Markets The first advantage that comes to mind is that a category-specific buying group are in the day-to-day markets to a degree that a foodservice operator can’t. This is another area where produce buying groups have experience and will help food service operators navigate.

Pricing 88

Pricing Back of House Marketing Accounting 88

Modern Restaurant Management

SEPTEMBER 7, 2021

Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. The Restaurant Labor Shortage. How can you address the restaurant staff shortage?

Back of House 208

Back of House Front of House Training Scheduling 208

Modern Restaurant Management

JUNE 23, 2020

The architecture can be used in both front-of-house and back-of-house applications to create an experience that is consistent from the kitchen all the way to the guest dining tables, and save valuable time and money. Build Data-First Architectures. Guest expectations with food have, in a way, always been a moving target.

Back of House 227

Back of House Front of House Maintenance Catering 227

Hotel Business

MARCH 17, 2025

DerbySoft , a global technology company that connects suppliers with distributors and offers various solutions for the hospitality and travel industries, has merged its connectivity and marketing solutions business units to create a unified hospitality business unit. He will be based in Dallas.

Business Development 91

Business Development Marketing Back of House 91

Modern Restaurant Management

DECEMBER 21, 2021

When it comes to guest engagement strategies and marketing efforts, most brands are just starting to incrementally move from mass marketing to more personalized and tailored lifecycle marketing.

Kitchen Operations 196

Kitchen Operations Back of House Pricing Marketing 196

Modern Restaurant Management

NOVEMBER 3, 2020

Beyond menu digitization, such solutions can often improve both Front of House and Back of House operations, including the ability to do real-time updating of menus (86s become much easier) and to exploit day parts. Capitalize on Accessibility for Marketing.

Front of House 218

Front of House Sanitation Back of House Download 218

Modern Restaurant Management

MAY 22, 2024

Leveraging its incredible marketing and branding efforts without having to fight with franchisees that did not invest in stores and back-of house upgrades allows new and very experienced leadership to grow organically. Technology is required for both back-of-house and front-of-house efficiency and effective customer service.

Back of House 188

Back of House Front of House Customer Service Food Operations 188

Modern Restaurant Management

JANUARY 20, 2021

Plus, growing organic food is a great marketing decision, as many people are not only paying more attention to the environment but their own health, as well. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program.

Back of House 215

Back of House Marketing 215

Hospitality Magazine

JULY 1, 2024

Latin American cuisines have since been growing, evolving, and finding a way in the market. Now, there are restaurants that focus on one cuisine or even fusion, which shows how much the market has learned about Latin American cuisines and cultures. to the highest market.”

Training 246

Training Back of House Presentation Marketing 246

Modern Restaurant Management

MARCH 2, 2020

That is a vast majority of the market that would rather have their meals delivered rather than visit a traditional sit-down restaurant. Dark kitchens also known as delivery-only restaurants, ghost or virtual kitchens describes an industrial kitchen space dedicated solely to preparing food for delivery.

Back of House 217

Back of House Marketing 217

Modern Restaurant Management

JANUARY 4, 2024

New local, national, and international operators and first-to-market concepts have come to Easton to test new ideas and establish a regional foothold. As a longstanding lifestyle development, every year brings new opportunities to evolve its F&B offerings.

Marketing 110

Marketing Special Events Back of House Events 110

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Capacity management provides critical real-time data to your front-and-back-of-house to balance incoming orders whether they are made on-premise or come in through off-premise ordering channels.

Back of House 189

Back of House Front of House Information Reservations 189

Modern Restaurant Management

JUNE 30, 2021

Loyalty programs are the bridge to building brand affinity, so prioritizing loyalty as a technology, marketing, and operations initiative will be critical for QSRs to maintain their share of customers’ wallets. With the collection of more customer data comes the opportunity to retool customer engagement marketing.

Kitchen Operations 203

Kitchen Operations Back of House Customer Service Budgeting 203

Modern Restaurant Management

OCTOBER 27, 2023

Do the best you can to have your staff to remove items from walls, bar areas, back of house etc. Finishes When painting your restaurant, you must understand the different paint finishes that are on the market. Prepare Your Staff Staff members need to prepare for the painting of a restaurant or bar.

Front of House 189

Front of House Back of House Scheduling Budgeting 189

Hotel Business

SEPTEMBER 12, 2024

The company also will oversee a $9-million renovation project to upgrade guestrooms, public space, restaurant and back-of-house items. Once completed, the hotel will achieve ‘like-new’ status, effectively making it the newest hotel in the market in the past few years.” All suites provide separate living and sleeping areas.

Back of House 109

Back of House Marketing 109

Modern Restaurant Management

JANUARY 31, 2023

From that data, restaurant owners can gather winning insights into how to create an optimized menu, develop a promotional strategy as well as to create back-of-house efficiencies during peak hours to be able to handle an increase in orders. This can help increase sales and also encourage repeat business.

POS Systems 184

POS Systems Events Back of House Marketing 184

Modern Restaurant Management

APRIL 13, 2022

Maximizing your POS system would make your restaurant more competitive in a market that is struggling to retain workers. By better utilizing technology that can take over the back-of-house tasks, staff can provide better service to customers and maintain your restaurant profitably. Prioritizing Employee Efforts.

POS Systems 215

POS Systems Back of House Customer Service Marketing 215

Modern Restaurant Management

OCTOBER 11, 2021

The system can also help to streamline front- and back-of-house processes to increase employee workflow and production efficiency, as well as customer capacity requirements, allowing outdoor orders to be handled quicker and with better service.

POS Systems 197

POS Systems Back of House Pricing Marketing 197

Modern Restaurant Management

APRIL 17, 2023

Here are the latest tech solutions that will allow to increase transparency and productivity of the highly developed and rapidly changing F&B market. In conclusion, a kiosk for QSR operation lives up to the latest trend in the UAE food service market: automation and digitalization.

Front of House 207

Front of House Information Reservations Back of House 207