Modern Restaurant Management

JUNE 2, 2021

Consumers are less forgiving than in the past when a server is not around to call for another round of drinks or to ask for the check. … its purpose is to augment restaurant flows, preserve meaningful guest/server interactions, improve efficiencies, and speed up the customer touchpoints like ordering and paying, when needed. .

Server 197

Server Concierge Front of House Back of House 197

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.

Server 225

Server Marketing Front of House Back of House 225

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.

Back of House 158

Back of House Server Front of House Communication 158

7 Shifts

OCTOBER 12, 2022

Servers, sometimes other FOH staff. Incentivizes servers. Takes away a considerable portion of server's share requiring higher hourly wages. Servers, other FOH staff. A fair and formal way to divide tips amongst servers and other staff. All servers or cashiers, other FOH staff. Tip Out Methods and Systems.

Server 146

Server Back of House POS Systems Customer Service 146

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. Let your compassion and preparedness shine.

Training 196

Training POS Systems Back of House Strategic Planning 196

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.

Front of House 188

Front of House Training Workshop Back of House 188

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cross-contamination.

Back of House 148

Back of House Server Front of House Download 148

Modern Restaurant Management

MAY 7, 2020

There will be staff that don’t come back. Training new people is easier with shorter menus.” Bar servers will take orders and deliver drinks and food but will not linger across from guests. We have a great family culture but, despite this, we know that we will lose people to other industries.

Sanitation 204

Sanitation Training Server POS Systems 204

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. Overall Operations.

Reservations 196

Reservations Kitchen Operations Front of House 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. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Kitchen Automation.

Back of House 189

Back of House Front of House Information Reservations 189

7 Shifts

DECEMBER 27, 2019

When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Orientation and training ($820.96): Onboarding are training are costly and time consuming. When there’s a shortage of servers at a restaurant, service suffers.

Server 144

Server Training Front of House Back of House 144

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.

Server 145

Server Scheduling Portion Control Customer Service 145

7 Shifts

AUGUST 5, 2021

Cross-Train Your Employees. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Cross-training restaurant employees can also be beneficial for their career advancement. Top 11 Best Practices for Restaurant Scheduling. Schedule Based on Data.

Scheduling 148

Scheduling Server Front of House Accounting 148

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.

Budgeting 166

Budgeting Server Front of House Back of House 166

7 Shifts

MARCH 23, 2022

It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. The training took like an hour for us to pick, pick it up and start using it,” says Buck. We can push out announcements to front of house staff, back house staff, who usually.

Scheduling 147

Scheduling Communication Accounting Training 147

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.

Scheduling 148

Scheduling Server Front of House Back of House 148

7 Shifts

JANUARY 14, 2020

Between writing and posting a job description, interviewing candidates, onboarding, and training, replacing just one employee costs restaurants about $3,500. Incorporate your newfound values in your hiring, training, and performance reviews. Why does turnover matter so much? It takes a toll on your operational budget and staff morale.

Server 146

Server Front of House Communication Training 146

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. says Rachael Nemeth, CEO, Co-founder of Opus Training. ” Make success a conversation.

Server 143

Server Front of House Scheduling Sanitation 143

Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators.

Pricing 215

Pricing Catering Training Marketing 215

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.

Server 109

Server Front of House Back of House Marketing 109

Modern Restaurant Management

MARCH 11, 2025

Investing in teamwork, internal training, and career development—such as structured in-house wine education—creates a sense of belonging and shared growth. In California, for example, there is no longer a tipped minimum for servers, and minimum wage has jumped 33 percent from $11 per hour to $16.50.

Communication 88

Communication Server Pricing Scheduling 88

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

Server 113

Server Pricing Back of House Training 113

LimeTray

FEBRUARY 9, 2025

Order Management Picture a busy night at your restaurant, with servers running around and orders flying init’s easy for things to get lost in the shuffle. This cuts down on confusion, speeds up order fulfillment, and improves communication between front-of-house and back-of-house staff.

Pricing 52

Pricing POS Systems Server Scheduling 52

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. It's effectively counter-service, which can be done with little to no training. For example, someone in the back of the house may get a bump to coincide with learning a new station.

Back of House 148

Back of House Front of House Server Budgeting 148

7 Shifts

OCTOBER 1, 2024

In this case, you should train your staff on effective communication, active listening, and conflict resolution skills. Well-trained staff are more knowledgeable about the menu and better at handling customer requests. Well-trained staff are more knowledgeable about the menu and better at handling customer requests.

Scheduling 158

Scheduling Reservations Communication Training 158

The Restaurant Times

SEPTEMBER 23, 2020

Boosting your restaurant employees’ morale not only improves retention but also helps restaurants in saving huge money on hiring and training. Train Your Restaurant Staff. Providing proper training to restaurant staff is exceptionally crucial for improving the retention rate.

Scheduling 98

Scheduling Training Document Communication 98

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server.

Scheduling 148

Scheduling Server Communication Sanitation 148

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created.

Document 148

Document Communication POS Systems Training 148

7 Shifts

JUNE 8, 2020

Katie: “I worked as a server throughout university and climbed my way through the chain until I was in a management role.” Lindsay: “I started as a part-time server, then I moved to bartending, to being a floor manager and from there I moved into the operations for the whole business. I oversaw the entire glory Juice Co.

Server 130

Server Scheduling Communication Front of House 130

Modern Restaurant Management

NOVEMBER 18, 2019

Specific training, tools and timer adjustments should be provided for preparing atypical menu items like stuffed quail; freezer-to-fryer foods that are larger and make take longer to fry than those that are typically served; and produce like artichokes that may be more difficult to wash. Keep it Clean.

Sanitation 154

Sanitation Scheduling Catering Back of House 154

7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. Have your servers keep a copy of their chits where they were able to upsell a guest to order all four. If one of your servers is a musician, give them a giftcard to a music store. The best part?

Front of House 148

Front of House Server Events Special Events 148

7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. Trying to eliminate the front of house and back of house and make it one big house, everyone working together.” Servers helping in the dish pit or running their own load. People are the heart of the restaurant.

Communication 152

Communication Events Front of House Back of House 152

7 Shifts

JANUARY 10, 2024

Turnover is almost zero and staff are focused on training each other and making each other better. As a chef himself, he noticed the pay imbalance between the front and back of house. Servers came in and worked four and a half hours, [whereas] my chefs started working yesterday. Servers love it. of their sales.

Server 88

Server Front of House Back of House Communication 88

7 Shifts

JANUARY 7, 2020

You can provide staff with professional development opportunities through online courses , cross training, and shadowing. Give employees certificates for completing certain courses or training milestones. How can you gamify learning? For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed.

Bookkeeping 139

Bookkeeping Front of House Back of House Training 139

LimeTray

FEBRUARY 2, 2025

It allows servers to take orders, process payments, and track customer data. Fast Order Processing : Servers can quickly input and modify orders, reducing wait times and improving efficiency. User-friendly Interface : Designed to be intuitive for all staff, minimizing training time and errors.

POS Systems 52

POS Systems Pricing Server Accounting 52

7 Shifts

DECEMBER 2, 2021

For example, let's say a server has an on-call shift starting Friday at 4 PM, and the restaurant has a policy where on-call employees need to call between one and two hours ahead of time. This server calls her manager on Friday at 2:30 PM, when she is notified that she is indeed expected to show up for her 4 PM shift.

Scheduling 148

Scheduling Server Communication Back of House 148

7 Shifts

JULY 12, 2023

You're classically trained. We want them to be able to go out and invest in what they like to do because they're not just the server, they're not just the line cook. If there's one thing that you can change about your experience as a server or manager or whatever your role was into the hospitality industry, what would that be?

Server 148

Server Book Training Catering 148