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. At full-service restaurants, servers are responsible for crucial tasks. Enter digital tableside ordering.

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Modern Restaurant Management

JANUARY 8, 2021

That means your back-of-house employees will need every advantage they can find. A fully integrated, cloud-based POS and kitchen display system allows front-of-house staff to submit orders and multiple back-of-house staff members to access those orders without any physical contact. 86 Paper Chits.

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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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Modern Restaurant Management

OCTOBER 14, 2022

Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Create a system that allows servers to easily and efficiently let the cooks know that there is a guest with an allergy, and have the kitchen prepare these dishes using separate cookware. Back of House.

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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.

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Front of House Back of House Sanitation Information 208

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. A restaurant employee may be more or less likely to catch the novel coronavirus from a customer depending on their position.

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Modern Restaurant Management

FEBRUARY 8, 2022

The rule looks at workers through the lens of three main types of work: tip-producing work (serving guests), work that directly supports tip-producing work (preparing to serve guests), and work that is not tip-producing (back-of house tasks and maintenance). Servers wear many hats, and to stay in compliance, need many job codes.

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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

SEPTEMBER 15, 2023

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. Alternatively, if a menu item is no longer available, it may not be reflected in the POS systems for servers to be aware of.

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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

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.

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Modern Restaurant Management

NOVEMBER 3, 2020

Servers can limit their menu-wrangling with guests, while optimizing contact time to engage, answer questions, upsell or recommend wine choices. There are some technologies that can provide a truly interactive, touchless menu experience that looks and acts like a real menu (unlike PDFs).

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Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. isolation in back of house). Working in a restaurant is a marathon, not a sprint.

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EATER

MAY 3, 2021

For servers and bartenders, fewer patrons means less tips — which means that they’re putting their health at risk while making less money than they would on unemployment. The dangers are even more acute for back-of-house staff, like line cooks and dishwashers. “We

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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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7 Shifts

AUGUST 5, 2021

To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Having a busser or food runner check-in with a table if the server is busy can give them experience with customer interaction. Schedule Based on Data. Balance Out Your Staff.

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Modern Restaurant Management

AUGUST 6, 2020

To build this community is not easy and chefs, servers, hosts and managers should all work together to build social media presence by asking customers to follow the restaurant when possible. Many recent surveys show that restaurants with professional food photos featured on delivery apps perform significantly better. Adopt Technology.

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Modern Restaurant Management

NOVEMBER 2, 2022

One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic. In the same way that the duties of a server differ from that of a cook, so should the criteria that the interviewer looks for in respective candidates.

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Front of House Back of House Server Customer Service 158

7 Shifts

OCTOBER 20, 2021

What if the back of house is perfectly staffed, but you have servers hanging out without customers? It's like having the best restaurateur in the world, in your ear all day long,” says Jessie Williams, Director of IT at Main Squeeze Juice Co. 7shifts Operations Overview Report. Break down labor budgets by department.

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Hotel Business

APRIL 16, 2024

In addition to standard food service POS and hotel PMS integration, Cambria and Radisson hotels will implement Toast Go 2 handhelds for server and bartender use; Mobile Order & Pay at restaurant tables; Toast Online Ordering for in-room dining; Kiosks for lobby marketplaces; Kitchen Display Systems for back-of-house efficiency—including texting (..)

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Modern Restaurant Management

OCTOBER 7, 2021

Digital checklists boost efficiency and accuracy, eliminating confusion among chefs, cooking assistants, and servers. Restaurants are very particular when it comes to cleanliness—from the front of house to the back of house setting. Food Safety and Restaurant Cleanliness.

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EATER

NOVEMBER 1, 2022

As QR codes, app-based service, and robotic servers become more and more common, that makes the job tougher for the humans working alongside them This story was originally published on Civil Eats. For servers, baristas, and other food industry employees, it can already feel like we’re competing with customers’ phones for their basic respect.

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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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EATER

JULY 8, 2020

As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Alexandra Bowman.

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Modern Restaurant Management

SEPTEMBER 23, 2024

Trying to use a one-size-fits-all approach – Generic training programs can often overlook the specific risks or challenges faced by front and back-of-house employees in a restaurant. A more effective approach involves customizing training programs to meet needs. Why Are Incentive Programs Helpful for Safety Training?

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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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Modern Restaurant Management

MAY 8, 2024

Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Why do you feel respondents rejected robotic food prep and servers? Food prep and serving’s impact on customer experience can’t be overstated.

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Customer Service Front of House Server Pricing 193

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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7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. Servers have become sanitation experts. Success can also mean asking for that promotion or applying for the server position when it opens up. Gone from dropping plates to packing to go boxes, carrying bags up the arm instead of dishes.

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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. We have only lost one server in the last year.” Profit: $0.63 (4.2

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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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EATER

JULY 7, 2023

To make the case for service fees, many restaurateurs have insisted that they’re a way to make pay more equitable between front-of-house workers like hosts and servers and kitchen workers like line cooks and dishwashers. Now, the fees have inspired a lawsuit at Los Angeles hot spot Jon & Vinny’s.

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7 Shifts

APRIL 3, 2023

We all know for the longest time that the back of house employees have been underpaid for decades in the restaurant business. Leaving the sub-minimum wage behind, Button worked with Just Economics to determine a living wage for Asheville, North Carolina, and based their base pay rate for front and back-of-house employees around it.

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7 Shifts

JANUARY 14, 2020

Front-of-house staff know your customers really well and back-of-house staff know your menu really well. If servers tell you that the majority of customers can’t finish their salads, you could use this feedback to make portion sizes smaller and increase your profit margins. Your staff are your restaurant’s eyes and ears.

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Server Front of House Communication Training 146

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. Partender.

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7 Shifts

NOVEMBER 25, 2024

Recommended Reading: 3 Ways to Run a Sustainable Restaurant How to Increase Staff Productivity Productivity for Servers Problem: Restaurant staff taking short personal breaks It’s vital to minimize the amount of time sinks available in day-to-day tasks in your restaurant. A busy staff means productive staff, which is good for business.

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