Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. 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.

Back of House 211

Back of House Customer Service Budgeting Pricing 211

InnQuest

SEPTEMBER 12, 2023

Housekeeping: Housekeeping is responsible for maintaining the cleanliness and orderliness of guest rooms, public areas, and back-of-house spaces. This includes advertising, promotions, pricing strategies and partnerships with travel agencies and online booking platforms.

Maintenance 220

Maintenance Guest Satisfaction POS Systems Housekeeping 220

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.

Back of House 223

Back of House Front of House Server Budgeting 223

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. Having many team members mean there are many salaries being paid and those salaries are accounted for in the service price.

Pricing 88

Pricing Back of House Marketing Accounting 88

Modern Restaurant Management

MARCH 11, 2025

While working hard to bring customers back into the restaurant is very important for success, it has become more important to figure out the third-party equation in terms of pricing, commissions and fees, and value – which is ultimately the difference between success and failure.

POS Systems 188

POS Systems Marketing Server Communication 188

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

DECEMBER 6, 2022

The Consumer Price Index for September shows an 8.5 The labor shortage is not only being felt by restaurant owners and back of house workers. Employing back-of-house technology to centralize and collect orders in a single place can help workers minimize errors and save time. Nearly one third (31%) of U.S.

Back of House 189

Back of House Pricing 189

Modern Restaurant Management

NOVEMBER 27, 2024

AI usage has also skyrocketed, primarily in the back-of-house. Operators who invest in back-of-house efficiencies like digital inventory tracking and labor forecasting are more likely to win the battle against higher food and labor costs.

Back of House 88

Back of House Catering Budgeting Pricing 88

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.

Back of House 227

Back of House Front of House Maintenance Catering 227

Modern Restaurant Management

MARCH 21, 2025

Predictive analytics powered by insights from this tech helps ensure everyone is prepared during peak hours while minimizing food waste and unnecessary cost, streamlining processes for front and back-of-house staff. At its core, self-service technology isn’t about replacing human interaction—it’s about enhancing it.

Back of House 88

Back of House Customer Service Budgeting Pricing 88

Modern Restaurant Management

JUNE 1, 2022

How value engineering can be a restaurant construction solution in the face of rising prices and unpredictable supply chains. As the prices of construction materials skyrocket due to rising inflation and supply chain woes, budgeting for commercial development has become significantly more challenging.

Budgeting 208

Budgeting Maintenance Pricing Back of House 208

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

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. Tight menus, for set prices, at times offering previously unapproachable product at approachable prices. The digitization of the kitchen and back-of-house continues to accelerate. Smaller menus in general.

Back of House 180

Back of House Pricing Marketing Scheduling 180

Modern Restaurant Management

FEBRUARY 15, 2022

Certainly one thing on everyone’s mind today is price. 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. It is when these costs sneak in that margins go down.

Front of House 189

Front of House Back of House Pricing Customer Service 189

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. Are you struggling to fill roles in the front-of-house? Back-of-house?

Front of House 185

Front of House Budgeting Back of House Scheduling 185

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

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

Front of House 145

Front of House Back of House POS Systems Pricing 145

Modern Restaurant Management

DECEMBER 21, 2021

While some brands have already begun passing costs on to consumers without too much pushback (Chipotle, McDonald’s), brands will need to closely monitor customer response, as value-oriented customers are likely to begin to be more price sensitive as they also feel pressure from inflation.

Kitchen Operations 196

Kitchen Operations Back of House Pricing Marketing 196

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 180

Front of House Back of House Training Pricing 180

Modern Restaurant Management

SEPTEMBER 9, 2024

Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment. Robotic technology doesn't just bring novelty; it delivers practical benefits that enhance the guest experience.

Front of House 189

Front of House Back of House Pricing 189

Modern Restaurant Management

AUGUST 2, 2024

Restaurant leaders representing nearly 3,700 QSR, fast casual, casual dining, and fine dining locations shared 2024’s top challenges and opportunities alongside plans for investment in back-of-house technology, increased sales, and team training, benefits, and support. LTO Impact A new Placer.ai

Pricing 100

Pricing Training Marketing Book 100

Hospitality Magazine

MAY 27, 2024

This includes inventory counts and invoices, staff rostering, franchise management, and organising back of house with the kitchen display system. Square’s simple, transparent pricing means you always know what you’ll pay, with no hidden fees or mandatory lock-in contracts. Square goes way beyond just payments.

POS Systems 100

POS Systems Back of House Pricing 100

Modern Restaurant Management

DECEMBER 1, 2021

Your back-of-house equipment may well be long overdue for upgrades. This doesn’t mean you should cut corners by bringing in the lowest-priced contractors. There will be items your contractor will be able to source for you at trade prices. Arranging Your Finances. Remodels can be expensive.

Strategic Planning 202

Strategic Planning Front of House Accounting Scheduling 202

Modern Restaurant Management

DECEMBER 18, 2023

In addition, AI can be used to automate and improve many back-of-house processes such as sales forecasting, purchasing, inventory, scheduling, and accounting. Automation is key in saving operators time and money by improving efficiency and streamlining repetitive tasks.

Back of House 202

Back of House Communication Scheduling Accounting 202

Modern Restaurant Management

DECEMBER 28, 2021

For example, a CBS MoneyWatch article from June of this year cited several well-known fast-casual brands' move to boost prices as much as 4 percent to help offset higher labor and other costs. More recent price increases have nearly doubled this number.

Back of House 196

Back of House Pricing Presentation Article 196

Modern Restaurant Management

APRIL 6, 2021

For franchise development executives, it was not uncommon to see the endcap in the strip side have four to five different fast-casual concepts running up the per square foot price in an effort to outbid competitors and win the space. The Aloha Poke model was re-imagined based on several factors that did not require the 2,400 sq foot endcap.

Back of House 173

Back of House Pricing 173

Modern Restaurant Management

OCTOBER 20, 2020

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. Such things come with a price tag, and with margins already thin, those resources are typically deployed elsewhere to acquire new business.

Front of House 203

Front of House Back of House Training Pricing 203

Hotel Business

MARCH 27, 2025

This alliance provides integrated services, integrated support and preferred pricing benefits to enhance the entire customer journey. Growing up in a family of hoteliers, I can say with confidencethis is a game-changing partnership. Reeco has become a Preferred Partner of M3s one-of-a-kind Strategic Alliance program.

Procurement 59

Procurement Vendor Management Accounting Communication 59

Hospitality Magazine

MAY 20, 2024

This includes inventory counts and invoices, staff rostering, franchise management, and organising back of house with the kitchen display system. Square’s simple, transparent pricing means you always know what you’ll pay, with no hidden fees or mandatory lock-in contracts. Square goes way beyond just payments.

POS Systems 246

POS Systems Catering Reservations Back of House 246

Modern Restaurant Management

JUNE 26, 2024

Anything that helps with labor, like back-of-house training solutions that simplify and make employee training easier, is important. QSRs should feature the right items at the right time, optimize their promotions and pricing to drive sales, and display visually compelling imagery.

Training 175

Training Back of House Definition Accounting 175

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.

Training 196

Training POS Systems Back of House Strategic Planning 196

Modern Restaurant Management

MAY 8, 2024

Prices for real estate, inventory, and labor are rising. Dynamic pricing, for example, is under scrutiny by the state of New York , whose legislators are considering a ban on the technology after a disastrous announcement from Wendy’s incited public outrage earlier this year.

Customer Service 193

Customer Service Front of House Server Pricing 193

Modern Restaurant Management

DECEMBER 28, 2022

Back-of-house essential equipment includes some of the most expensive items a restaurant can buy, and while the business can’t function without them, these CapEx purchases aren’t going to generate more business year over year.

Maintenance 197

Maintenance Budgeting Reservations Back of House 197

Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Case in point: demand for chicken wings skyrocketed during the pandemic, resulting in wholesale prices doubling in many markets.

Back of House 196

Back of House Marketing Catering Training 196

Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Given smaller staff sizes during the pandemic, it is more important than ever to empower kitchen teams to get more done with less effort.

Front of House 212

Front of House Back of House Server Scheduling 212

EATER

JUNE 16, 2022

They’re getting rid of the subminimum wage, the (legal) economic framework that supports tipping and cements foundational problems within hospitality like wage disparity between front and back of house and systemic bias against servers by customers. Pre-pandemic menu price: $15. Reopening menu price: off the menu.

Server 115

Server Pricing Back of House Training 115

EATER

MAY 3, 2021

The dangers are even more acute for back-of-house staff, like line cooks and dishwashers. “We Even when cities were under “lockdown,” plenty of restaurants were open for takeout and delivery, and back-of-house staff were bearing the brunt of the labor and the risk. We need to make this an attractive business to work in.

Back of House 145

Back of House Server Definition Pricing 145