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. Technology, like e-commerce platforms, is changing the way distributors and restaurants interact.

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Modern Restaurant Management

JANUARY 19, 2021

Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. For Top Round Roast Beef in San Francisco, that meant running a fried-chicken joint, burger house, and ice-cream parlor all from within their existing sandwich shop. The model is not without its perils.

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Boutique Hotelier

JANUARY 13, 2023

As well as making mealtimes more fun for guests, Smith says the reintroduction of tasting menus and wine flights will increase average spend in the hotel’s restaurant, as well as motivate the kitchen and front of house teams. He explains: “Our food is of a very high standard, but we want to just take it to that next level.

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Boutique Hotel News

JANUARY 17, 2023

What we’ve created with CAMO is an enhanced version of traditional third-party delivery platforms like Uber Eats catered specifically to hotels and their guests’ experience. The food hall combines kiosk ordering with front-of-house staff. .

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Modern Restaurant Management

AUGUST 29, 2022

The byproduct is a feedback loop that enhances employee guidance and training, reduces shrink and carbon footprint, ensures the highest levels of store cleanliness and hygiene, and enables your teams to focus on and cater to consumers.

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Hotel Owner

NOVEMBER 8, 2024

The report also provided insight into the state of the catering and hospitality industries, both of which have faced high labour shortages since the pandemic. Certain roles remain particularly hard to fill, such as skilled chefs, front-of-house waitstaff, housekeeping, and management.

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Hotel Business

DECEMBER 2, 2024

Prepare for the surge in alcohol sales over the winter holidays by equipping your front-of-house staff with ample bar mop towels. Consider your uniform needs If you’re hiring extra holiday help for special in-house events, catered events, or extended dining hours, ensure you have enough uniforms on hand.

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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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7 Shifts

JANUARY 26, 2021

That person could order $5000 worth of catering one day.” The traditional lineup of front of house and back of house is shifting, and will likely not go back to how it was before. Front of House vs. Back of House According to our latest study, the share of front of house shifts have dropped 7.6%

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Modern Restaurant Management

OCTOBER 7, 2021

To cater to these situations, restaurants should have a digitized checklist or a recipe management software tool. 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. The pandemic has only amplified this behavior.

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Hospitality Magazine

OCTOBER 26, 2022

Hotels are good because you have the restaurant, the catering and functions, so it opened my eyes to learn [about cooking] mass volumes,” he says. The dinner menu at Ascot Food + Wine works harmoniously with the beverage selection, which has been curated by Co-Owner and Front of House Manager Shaun Hampson. “A

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Boutique Hotel News

NOVEMBER 14, 2022

Stephen Walker, principal at KSL Capital Partners, said that the industry had reached “a turning point in realising the importance of employee culture” and that there’s an increasing awareness to balance front-of-house and back-of-house rates of pay. “If Now they’re interested in personal and professional development.” .

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Hotel Owner

JANUARY 28, 2025

From Holland to hospitality in the UK Dorsch began his career in hospitality after completing hotel and catering management studies in his native Netherlands. But I soon realised that I couldnt really progress without the right qualifications, so I transitioned into front-of-house roles. This decision proved pivotal.

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Hospitality Magazine

FEBRUARY 12, 2024

Front of house is also across scheduling, too. “In In our pre-service briefings, we discuss the start times of the shows at the Opera House, and the team always checks with guests to see what show they’re going to see,” says Gorringe. “It The dishes are also easily adaptable to cater to dietary requirements. “We

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Hospitality Magazine

DECEMBER 7, 2022

The spaces allow back- and front-of-house staff to get out of a venue and experience the cycle of planting a seed and watching it grow into an ingredient. Much like dietary requirements, catering for all customers will make sure everyone has a positive experience at a venue. Brand collaborations. Firedoor’s Lennox Hastie.

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Hotel Owner

OCTOBER 26, 2023

Lakeside supports tourism, hospitality, catering and beauty students from Runshaw College, Blackburn College, Lancaster and Morecambe College, Furness College, Kendal College and Huddersfield University.

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EATER

APRIL 28, 2023

In her early 20s, Freeman worked as a front-of-house manager at a popular bar and restaurant in Washington D.C. I cater events and private dinner parties, too. During the open house, they mentioned they were launching this health-supportive culinary arts program. It was half back-of-house, half front-of-house.

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Modern Restaurant Management

SEPTEMBER 14, 2022

Role of AI in Front of House. For example, KFC even has facial recognition technology to cater to repeat customers. Role of AI in Back of House. That’s true, but AI in restaurants isn’t about fancy gimmicks or eye-catching technologies alone.

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Revenue Hub

OCTOBER 13, 2022

Usually it’s something a guest has said or done, or something that has gone completely wrong from management to front of house staff. You only have to have been working in the hospitality industry for a very short time before you have a hilarious dinner time story to tell. NB: This is an article from GuestRevu.

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EATER

FEBRUARY 18, 2021

While he was furloughed, a friend who works in catering contracted COVID-19, which quickly escalated into what Luis calls a “close-to-death encounter.” Instead, Luis began working for the friend’s catering company, designing a contactless pickup system so that the business could safely work outdoor events.

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Hotel Owner

NOVEMBER 7, 2024

Front of house innovations include one-touch interfaces for everything from lighting, ambience and shading to HVAC, room entry and entertainment. The intelligent hotels of tomorrow In summary, hotel operators are tasked with identifying and catering to their key guest demographics in terms of age and technology proficiency.

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Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. In the front of house, we are seeing more kiosk adoption. Virtual restaurants can cater to different consumers, expanding clientele.

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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. Attention to Detail.

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Hotel Owner

JANUARY 22, 2025

This desire for advancement drove him to explore various departments, from conference and banqueting to bars and front-of-house roles. This model caters to a diverse demographic, from business travellers on multi-night stays to tourists and remote workers.

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7 Shifts

JUNE 20, 2022

No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. It is typically used by restaurants, caterers, and food trucks. Reduced overhead: Ghost kitchens have lower overhead costs than traditional restaurants, which can help owners save money. Commissary Kitchens.

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Modern Restaurant Management

DECEMBER 12, 2019

What about catering? . Provide a personnel plan to break down your front-of-house and kitchen staff. A great business plan anticipates critical questions and provides answers to those questions. Think through every question that could be asked, such as: . What are your hours? . How many days a week are you open? .

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Modern Restaurant Management

JANUARY 8, 2024

As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. There's a growing recognition that mobile apps alone cannot cater to all aspects of loyalty, paving the way for alternative solutions like kiosks and more integrated loyalty program structures.

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Modern Restaurant Management

NOVEMBER 30, 2020

But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.

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Revenue Hub

NOVEMBER 21, 2022

For example, it’ll be easier for you to schedule cleaning, maintenance and front-of-house teams, because you can gauge the level of guest turnover. By providing a variety of options, you cater to a range of interests and give guests a good reason to stick around. Five tips to improve ALOS and maximise business revenue.

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7 Shifts

OCTOBER 1, 2024

Offer multiple payment options, including contactless and mobile payments, to cater to different customer preferences. Clear communication between front-of-house and back-of-house staff is also vital for efficient service. This way, your restaurant can handle busy times without overwhelming your employees.

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Modern Restaurant Management

DECEMBER 21, 2022

Explore Higher-Margin Offerings : Related, next year, restaurants can look to new ways to offset pressures on margins by leaning more into higher-margin offerings like catering and delivery direct through owned channels vs. third party delivery. – David Tracz, Partner at / /387. ” – Eugene Varricchio, CEO, franki.

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Hotel Owner

DECEMBER 13, 2023

To cater to this new ‘digital nomad’ audience, creating a dedicated working space is essential and will allow guests to be able to work during their stay. As a result, they will be more inclined to spend on additional services.

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Boutique Hotelier

FEBRUARY 16, 2023

However, the most inspiration comes from the kitchen team who are always looking at what the current trends are, what we can do different and what feedback we get from our guests and front of house team. It allows both the kitchen and front of house the team to grow, which can attract a better team, giving a better service to guests.

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Modern Restaurant Management

DECEMBER 19, 2023

As guests gravitate towards digital for control and convenience and operators sought to improve operational efficiencies, brands realized the importance of implementing technology both back- and front-of-house in an effort to do more with less and make every guest feel like a regular.

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The Restaurant Times

MAY 13, 2020

This model caters to evolving customer trends with innovative menus, capturing a broad market, and increasing order frequency in the process. As there is no front-of-house at all, multi-brand cloud kitchens have evolved to cater to numerous audiences, each functioning under a separate brand.

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Les Roches

MARCH 16, 2023

You’ll also be responsible for staff recruitment, customer complaints, handling staff issues, meeting health and safety requirements, sticking to budgets, and setting targets.

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SiteMinder

OCTOBER 11, 2022

The front office department can also be referred to as the reception, front of house, or front desk. Job titles and roles within the front of house department vary depending on the size and type of hotel. Job titles and roles within the front of house department vary depending on the size and type of hotel.

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