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

The Restaurant Times

SEPTEMBER 23, 2020

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. You can also create monthly recognition programs such as “Employee of the Month,” “Star Server,” etc.

Scheduling 98

Scheduling Training Document Communication 98

Lithos POS

DECEMBER 19, 2023

Like all the business the business model also needs strategic planning to succeed. Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience. He has duties in both the front-of-house and back-of-house operations.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Restaurant employee (host, server etc.):

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Restaurant employee (host, server etc.):

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Modern Restaurant Management

OCTOBER 8, 2020

” Zuul Market became an important part of the strategic plan for Silverstein Properties' return to work. Once the buyer completes their order, it is received at the seller’s point of sale and relayed to their kitchen printers just as if the order was inputted directly by a server.

Marketing 154

Marketing Information Scheduling Download 154