Modern Restaurant Management

NOVEMBER 16, 2021

Enter the cloud, which helps restaurant operators deliver services and make informed business decisions based on up-to-date data, right here, right now. Reduce total cost of ownership – Choosing a cloud-based software-as-a-service (SaaS) business model saves money.

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Server POS Systems Information Back of House 203

Modern Restaurant Management

MARCH 29, 2023

As the couple’s anniversary dinner gracefully glides toward a sweet crescendo, the lead server strides into the kitchen to pick up a beautiful brulee, only to notice the rose-shaped garnish is missing — along with the pastry chef. As the stakes increase, so does the need for well-defined leadership and chains of command.

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Server Communication Back of House Budgeting 188

EATER

JULY 7, 2023

Lille Allen/Eater After years of artificially low menu prices, service fees feel like an inevitable, annoying part of dining out now If you’re the type of diner who regularly eats at restaurants, you’ve almost assuredly noticed a “service fee” tacked on to your check at one establishment or another.

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Server Front of House Pricing Back of House 98

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. Table of Contents What is a service charge?

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Server Front of House Back of House Communication 88

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

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Food Service, Kitchen, & Hospitality Tech. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. 15 'Soft' Food Service Skills For Your Resume [List].

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Back of House Front of House Server Download 148

Modern Restaurant Management

SEPTEMBER 15, 2023

Sixty-five percent of consumers report that they have switched to another brand because of a poor service experience. 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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POS Systems Front of House Back of House Server 208

EATER

JULY 24, 2020

A Mexico City waiter armed for service | Claudio Cruz/AFP via Getty Images. 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.

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Server Back of House Front of House Information 133

Modern Restaurant Management

NOVEMBER 3, 2020

Anyone can come into a restaurant, enjoy a great meal and service that’s personalized to them, and enjoy a convivial experience alone, with friends and/or surrounded by strangers also seeking human contact. There are affordable, expert services that can certify that your digital menu is accessible, such as accessiBE.

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Front of House Back of House Download Sanitation 218

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. Table of Contents What is a service charge?

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Server Front of House Back of House Communication 78

Modern Restaurant Management

MAY 8, 2024

More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-thru. This line is often blurred.

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Customer Service Front of House Server Pricing 193

Modern Restaurant Management

JANUARY 11, 2024

You often have young employees who go outside of their duties to make sure the restaurant is running smoothly and ensure each customer receives the best service possible. Doing so will lead to better service and a better experience for customers. For front of house workers set goals on the number of turnovers of tables or good reviews.

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Modern Restaurant Management

FEBRUARY 7, 2023

Offering increased visibility for brands and expanding the pool of customers restaurants are able to reach, the dynamic services these apps provide are essential for owners and operators competing for relevance and market share in a rapidly shifting landscape of business models utilizing SaaS technology.

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Training POS Systems Strategic Planning Back of House 196

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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Back of House Front of House Information Reservations 189

Hotel Business

APRIL 16, 2024

Premier hotel brand operators like Choice Hotels recognize that a flexible service model is a critical success factor,” said Kelly Esten, SVP/GM, enterprise, Toast. Cambria and Radisson hotels will also use Toast Payments. The post Choice chooses Toast for two upscale brands appeared first on hotelbusiness.com.

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Modern Restaurant Management

OCTOBER 7, 2021

Digital checklists boost efficiency and accuracy, eliminating confusion among chefs, cooking assistants, and servers. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Not only is it more hygienic, but it also significantly increases service quality and speed.

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Modern Restaurant Management

NOVEMBER 2, 2022

As the hospitality industry gears up for the influx of holiday diners, making the right hires becomes especially crucial in maintaining a high quality of service. 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.

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Front of House Back of House Server Customer Service 158

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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Front of House Training Workshop Back of House 188

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. Poor restaurant communication equals poor service. At times, it's a civil war between your front-of-house and back-of-house teams.

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Communication Server Front of House Back of House 172

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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Back of House Training Procurement Server 88

7 Shifts

MAY 31, 2021

The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Who is responsible for moving the inventory to the right storage and preservation space in the back-of-house when it arrives. Customer Service. Service Model.

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Server Scheduling Portion Control Customer Service 145

7 Shifts

APRIL 3, 2023

Tip pooling, service charges, and transparency are all ways these four restaurant operators are leading the charge into a new era for restaurants. A flat wage and tip structure at bartaco bartaco, a full-service restaurant with 26 locations and counting, has taken an innovative approach to employee wages—they're all the same.

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Back of House Front of House Server Budgeting 148

Modern Restaurant Management

SEPTEMBER 23, 2024

This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards. This is especially the case if training takes place before a busy service. A more effective approach involves customizing training programs to meet needs.

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Training Scheduling Information Communication 176

7 Shifts

DECEMBER 27, 2019

The turnover rate for quick service restaurants is 123% , which means that the number of team members who leave in one year outnumbers the average number of staff in the entire restaurant. Team culture and customer service also suffer. When there’s a shortage of servers at a restaurant, service suffers. Here’s how.

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Server Training Front of House Back of House 144

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. And when customers don’t tip, servers can end up paying out of pocket to pad a manager’s paychecks. Shutterstock.

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Server Communication Back of House Download 132

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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Back of House Server Definition Pricing 145

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

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Back of House Pricing Marketing Scheduling 180

EATER

JUNE 16, 2022

But, as they reopen Parachute after a renovation and two years of takeout service, Kim and Clark are taking their signature dish off the menu, not just because of the slim margin — they want to do right by their employees too. The owners feel the time is right to perform a major reset on staffing practices. Pre-pandemic menu price: $15.

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Server Pricing Back of House Training 116

Modern Restaurant Management

MAY 7, 2020

Bar servers will take orders and deliver drinks and food but will not linger across from guests. All of On The Border’s dining rooms in these states will follow all capacity requirements and social distancing protocols by removing tables from service and having guests stay outside of the building until their table is ready.

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Sanitation Training Server POS Systems 204

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. Read the first part, here. For the second part, click here.

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Pricing Catering Training Marketing 215

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Partender.

POS Systems 148

POS Systems Scheduling Back of House Sanitation 148

7 Shifts

JANUARY 23, 2024

Here’s how this could look in a typical table-service establishment. For example, you can look at how many covers a server typically completes during service. For example, if you manage a restaurant that regularly does 150 covers on a Tuesday and a server can do 30 covers in an 8-hour shift, then you'll likely need 5 servers.

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Scheduling Server Communication Information 167

7 Shifts

OCTOBER 1, 2024

Key restaurant customer experience aspects From the moment potential diners find your restaurant online to the quality of service they receive, every touchpoint matters. Knowing these customer experience factors can help you create a positive and welcoming environment that will keep guests coming back for more.

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Scheduling Reservations Communication Training 158

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? There was a time when 70% of F&B employees didn’t receive training for customer service. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen.

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Training POS Systems Server Customer Service 78

7 Shifts

NOVEMBER 16, 2021

For example, when guests leave a $20 tip at a restaurant, they might assume the entire amount goes to their server. However, servers are not the only ones who contribute to a guest's dining experience. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. Bartenders.

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Server Communication Back of House Scheduling 78

7 Shifts

JANUARY 14, 2020

For example, “great customer service” turns into “our team goes the extra mile for customers by anticipating needs instead of waiting to be asked.” Front-of-house staff know your customers really well and back-of-house staff know your menu really well. Turn these values into actions.

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Server Front of House Communication Training 146

7 Shifts

JUNE 8, 2020

I started as an employee and then manager of a quick-service restaurant while I was in school. Katie: “I worked as a server throughout university and climbed my way through the chain until I was in a management role.” Katie: “ There is a lot of stress when it comes to working in a restaurant and being a server.

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Server Scheduling Communication Front of House 130