Modern Restaurant Management

DECEMBER 28, 2021

Labor shortages and other factors are affecting the global supply chain in never-before-seen ways, and certain commodities are intermittently not available, or if they are, they’re expensive. The recent supply chain issues have only exacerbated restaurant industry pain points. The new trend, now and into the future?

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Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

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Modern Restaurant Management

FEBRUARY 15, 2022

Inflation, scarcity in the supply chain, and labor constraints have tacked on dollars. Labor in foodservice is especially tight and when wages have increased and there is higher turnover, is having your team members spending hours back of house preparing guacamole the best use of their time?

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Modern Restaurant Management

NOVEMBER 15, 2021

Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Automation technologies can improve back of house operations as well. Food waste is endemic at many restaurants and across the food supply chain, collectively totaling more than 1.6

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Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Let’s take a look at a few sustainable practices and why now might be the perfect time to make more planet-friendly choices for your business.

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Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. The digitization of the kitchen and back-of-house continues to accelerate.

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Horizon Hospitality

JANUARY 3, 2023

As supply chain issues and rising food costs continue to plague the industry, this thrifty sustainability hack is being embraced in restaurant kitchens. Restaurants will be featuring things like house-made broths from vegetable scraps or unique, often discarded, meat cuts.

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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.

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Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. POS technology can help with labor shortages, supply chain concerns and customer experience.

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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.

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Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. Supply Chain Shortages. One of the biggest pain points during and after the pandemic was supply chain. Ease Labor Shortages.

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Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. Many operators say they are looking to bolster their back-of-house capabilities in the coming year. Those needs will help guide where you go next.

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Modern Restaurant Management

SEPTEMBER 29, 2021

With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice. Utilize Back-of-House Technology. There are several areas where you lose money every day without even knowing it.

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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.

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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.

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Modern Restaurant Management

OCTOBER 1, 2021

Although this certainly makes for a highly efficient use of available space, it doesn’t account for any disruptions in the supply chain. Properly managing your stockroom and cooler can help ensure that your back-of-house operations run as smoothly as possible.

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The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?

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Modern Restaurant Management

SEPTEMBER 14, 2022

Local health lockdowns and limitations caused havoc for food supply chains, staffing, customer demand, and remote ordering. Role of AI in Back of House. Restaurants use AI and natural language processing (NLP) to reduce user training needs for back of house procedures like equipment and food temperature checks.

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Modern Restaurant Management

OCTOBER 22, 2020

According to our data, the total volume of restaurant ingredients purchases is at 68 percent of its pre-COVID levels, which is in line with Moody’s expectations for industry operating profits declining by 30 percent, and highlights that this effect will also be felt further up the supply chain, which may not have been considered.

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Modern Restaurant Management

JANUARY 31, 2023

From that data, restaurant owners can gather winning insights into how to create an optimized menu, develop a promotional strategy as well as to create back-of-house efficiencies during peak hours to be able to handle an increase in orders.

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Modern Restaurant Management

DECEMBER 1, 2021

Your back-of-house equipment may well be long overdue for upgrades. But there will also be times kitchen supply chains and restaurant wholesalers will have discounts or clearance sales. Consider visiting auctions for some of your front-of-house elements like tables and decorative elements. Arranging Your Finances.

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Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Smart operators are finding ways to connect supply chain technology with front-of-house demand.

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Modern Restaurant Management

DECEMBER 8, 2023

While front-of-house A.I. in back-of-house restaurant operations as well. These applications are numerous, but generally fall into one of four categories: Supply chain optimization Decision models Personnel-related applications (e.g., applications will be the primary areas where restaurant customers experience A.I.,

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Modern Restaurant Management

JANUARY 5, 2022

Indoor dining closures, staff shortages and the supply chain are ongoing issues, especially as the Delta and Omicron variants continue to spread. Limited staffing during the pandemic has shown operators how technology can streamline front- and back-of-house operations, providing much-needed support for even the smallest shift teams.

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Modern Restaurant Management

JUNE 2, 2021

But not in the way you might think. The next-generation of restaurants will see a shift toward leaner operations, focused on both on-premise and off-premise dining. By leveraging new technologies that empower customers to better control their experience, servers are gradually becoming 'concierges' of restaurants.

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Modern Restaurant Management

MARCH 18, 2021

Going a step beyond, it’s not unthinkable that a menu system could be informed by what’s in, and what’s not, the supply chain. A digital menu tied into back-of-house systems will inform a restaurant operator about what can be made, based on available equipment and labor.

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Modern Restaurant Management

OCTOBER 23, 2024

Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. That’s where waffles come in: they’re high margin for the operator, crave-able and on-trend for the consumer and efficient for back-of-house.

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EATER

AUGUST 10, 2021

But the restaurant industry is hardly monolithic, and these outrageous examples belie the complexity of an industry that is not only made up of mostly small businesses but also relies on a broader supply chain that is facing its own pandemic-related calamities.

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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. Additionally, supply chain disruptions can complicate sourcing efforts.

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Synergy Suite

APRIL 25, 2024

From the judges: “Based on the achievements outlined, SynergySuite has demonstrated remarkable success and innovation in reshaping the hospitality industry, particularly amidst challenges like the enduring effects of COVID-19, inflation, and global supply chain disruptions.

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Synergy Suite

OCTOBER 4, 2022

Changes continued to shake the industry with supply chain issues, soaring prices, and global staffing issues. Prime Cost Optimization: Back of House. Back-of-house adoption. These soaring input costs mean there are very few excess profits that can be used to pay off debt or catch up on expenses.

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NCC USA

NOVEMBER 3, 2022

With so much on the line, restaurant owners should seize the moment by strategizing ahead of time to guarantee a happy holiday season for everyone from the dining room to the back of house. Stock Outs and Supply Chain Issues. And don’t forget that accuracy matters if you want to leave guests satisfied. Labor Shortages.

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Modern Restaurant Management

OCTOBER 24, 2024

During the pandemic, we implemented a whole-house tip pool and instituted an internal $15 minimum wage. We measured our pay differentials by position, pre-2020 vs. 2023, and we have leveled the playing field between front and back of house employees (previously a >$10/hr gap) and to ensure everyone is making an individual living wage.

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Revenue Hub

DECEMBER 8, 2023

Automation technologies make a difference in hotel operations and efficiency to streamline back-office tasks such as inventory management, accounting, and payroll processing. Beyond transforming back-of-house financial duties and front-of-house guest interactions, AI and automation can also optimize the sales process.

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The Restaurant Times

MAY 12, 2020

Cloud Kitchens, also known as dark kitchens, ghost kitchens, virtual restaurants, and delivery-only restaurants, run entirely on the strength of their back-of-house operations. An inventory management system can be of great help in streamlining all the supply chain requirements of your business. Kitchen Management .

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Modern Restaurant Management

DECEMBER 21, 2022

Sustainability in supply chains is of increasing importance to consumers, especially Gen-Z, and we expect to see fast-serve restaurants join the focus on sourcing more local goods to attract new audiences and make positive strides toward reducing food waste."

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The Restaurant Times

JANUARY 13, 2022

This shift has risen from the rising costs and the scarcity of raw materials due to the disruption of supply chains. Many restaurateurs are investing in digital technology to automate back-of-house procedures, with 36% of owners and managers reporting that they have improved their company’s information technology infrastructure.

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