Modern Restaurant Management

DECEMBER 22, 2022

fewer employees in the front-of-house and 6.2 fewer employees in the back-of-house – something that’s making meeting customer service expectations and revenue targets almost impossible (Black Box Intelligence, 2021). Across the U.S., restaurants are operating with 2.8

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Back of House Front of House Kitchen Operations Customer Service 188

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The behavior of your staff makes the biggest difference in the quality of your restaurant’s service.

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Front of House Server POS Systems Reservations 52

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. Digital service : Despite the convenience ordering online and reservation apps provide, diners still like human interaction with their transactions. Repeat customers spend an average of 67 percent more than first-time diners.

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Communication Front of House Information Customer Service 197

Les Roches

JULY 18, 2023

When we’re at a hotel, resort or other hospitality venue, we often say we expect good customer service. This is vital in the hospitality industry where customers are the lifeblood of the business and, if you want a career in hospitality management , you’ll need to understand customer service.

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Customer Service Guest Satisfaction Guest Services Training 52

Modern Restaurant Management

FEBRUARY 15, 2022

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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Front of House Back of House Pricing Customer Service 189

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. It relieves cashiers and reduces long lines.

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Modern Restaurant Management

APRIL 8, 2024

This is also well-known in foodservice with the fast-paced work required in back and front of house. Customer Centric Finally, food businesses are built around people. So hospitality and customer service is always first and foremost. There is no slow moving in these industries.

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Front of House Customer Service Accounting Communication 187

Modern Restaurant Management

JUNE 26, 2020

Restaurants that previously never offered take-out options were adapting their menu to provide pick-up and delivery services for those in quarantine. Also, having a well-organized system to record tips will make a difference in customer service and a satisfactory front-of-house experience for the consumer.

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Budgeting Accounting Front of House Customer Service 180

Modern Restaurant Management

DECEMBER 2, 2022

For servers and front of house staff you should create categories such as turnover rates, customer satisfaction, number of tables served, and positive reviews. Having a performance-based culture at your restaurant will keep your team working at high levels. Restaurant managers need to create categories for each position.

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Front of House Accounting Server Customer Service 189

Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Diners have always placed a high priority on fast service and food safety, but since the COVID-19 crisis, these factors have garnered even more prominence. Dining Room Procedures.

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Modern Restaurant Management

MAY 22, 2024

Technology is required for both back-of-house and front-of-house efficiency and effective customer service. Leveraging technology will separate the restaurants that accelerate adoption to capture greater share while those that are stuck in relying on price increases to save daily transaction will become irrelevant.

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Back of House Front of House Customer Service Food Operations 188

Modern Restaurant Management

SEPTEMBER 14, 2022

For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment. Local health lockdowns and limitations caused havoc for food supply chains, staffing, customer demand, and remote ordering. What are AI and ML?

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Back of House POS Systems Training Front of House 211

Modern Restaurant Management

NOVEMBER 2, 2022

A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. 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.

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Front of House Back of House Server Customer Service 158

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. A couple of ways to show appreciation include, creating an employee of the month program, or when someone receives a good review from a customer reward their work.

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7 Shifts

AUGUST 21, 2024

For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS. With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous.

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Modern Restaurant Management

AUGUST 26, 2024

Customers can now browse menus, place and track their orders, all from their phones. For restaurants, there are pros and cons to using third-party solutions offering different types of delivery services. For example, online ordering platforms help smaller restaurants reach more customers.

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POS Systems Training Front of House Information 179

Modern Restaurant Management

JULY 23, 2024

The burden of ensuring labor efficiency often falls to managers, who are already overwhelmed with managing front-of-house, kitchen, and backend responsibilities–in addition to training new employees and interacting with customers.

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Scheduling Accounting Training Front of House 203

Modern Restaurant Management

MAY 17, 2021

Adopting the use of digital menus and no-touch check-out limits staff-to-customer touchpoints, while automating back office operations like business insurance and payroll can help streamline operations both for front of house and back. Lead with Compassion.

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Hotel Owner

NOVEMBER 16, 2023

They are undertaking three bespoke rotations across the hotel’s various departments including the restaurant, spa and leisure centre, front of house, maintenance, housekeeping and the kitchen. This diverse exposure is intended to “cultivate a multitude of skill sets, from customer service to technical prowess”.

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Front of House Housekeeping Maintenance Customer Service 98

7 Shifts

NOVEMBER 12, 2020

Customer service training. Customize this overview to fit your restaurant’s onboarding timeline. Customer service training Customer service is the cornerstone of hospitality. It’s important to train all newcomers on your service standards to make sure they’re giving guests a uniform experience.

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Training Customer Service Communication Information 122

Modern Restaurant Management

APRIL 29, 2021

This has overarching impact on the ability of full service, most drastically affected by the pandemic to ever recover.” Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. Kiosks offer up similar advantages, she said.

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Scheduling Training Server Pricing 221

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. The most successful restaurateurs of the 21st century are going to be the people who harness the full potential of customer data. Christopher Baron of RedBaron Consulting.

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Marketing Catering Customer Service Front of House 215

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

Synergy Suite

MARCH 20, 2024

Welcome to the world of front of house (FOH) in the restaurant industry! Whether you’re a seasoned pro or new to the restaurant business, understanding the ins and outs of the front of house operations is key to running a successful establishment. What is FOH (Front of House) in a Restaurant?

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Front of House Back of House Server Customer Service 52

Hotel Owner

OCTOBER 23, 2023

The new development programme will offer a wide range of qualifications, including level 2 and 3 front-of-house roles such as team leader, manager, customer service specialist, as well as levels 2 and 5 available in back-of-house and leadership roles, such as commis chef, business administrator and departmental manager.

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Front of House Back of House Customer Service Accounting 93

Les Roches

MARCH 16, 2023

With a growing demand for food and beverage services, a career in this field offers many roles and the chance to work abroad. It relates to anything involving providing food and drink, including menu planning, kitchen operations, customer service, inventory control, financial management, and compliance with food safety regulations.

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Menu Planning Beverage Operations Customer Service Kitchen Operations 98

Modern Restaurant Management

DECEMBER 19, 2023

This year has shown us that the demand for drive-thru is growing, and continues to meet consumer demands with quick, efficient, and convenient service. which delivers drinks and provides a fun, novel experience for guests, while allowing employees to focus on customer service. Here are some of their insights.

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Front of House Customer Service Marketing Concierge 117

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. You should expect to spend some of your time approving comps and monitoring staff's service quality to ensure they maintain high standards.

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Scheduling Front of House Training Customer Service 158

Restaurant Engine

MARCH 13, 2024

Incorporating food service trends brings in returning customers to see what’s new. In this article, we take a broad look at food service trends to know in 2024. In this article, we take a broad look at food service trends to know in 2024. Many cities have companies providing composting services to restaurants.

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Front of House Customer Service Information Back of House 52

Modern Restaurant Management

DECEMBER 28, 2020

Two, there will continue to be pushback on high commission fees from third-party delivery services, and more and more restaurants will find that, given the commission-free alternatives, they simply don’t need them. There is no dining room or front service line in this concept. Colin Palfrey, CMO of Majesty Coffee.

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Sanitation Events Marketing Communication 230

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Some staff may not hold themselves to a high standard of service. Cafes, breweries, some full service restaurants, casual restaurants. Casual restaurants, fast food, quick service. Does not take into account level of experience, position, or standard of service provided.

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Server Back of House POS Systems Customer Service 146

7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 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.

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Scheduling Reservations Communication Training 158

7 Shifts

FEBRUARY 18, 2020

When employee engagement and wellbeing wane, job performance, customer happiness, and the bottom line suffer. We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams.

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Server Scheduling Front of House Customer Service 158

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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Modern Restaurant Management

DECEMBER 19, 2019

Hiring trends are consistent with other restaurants located in those specific areas, whether fast-casual, full-service, family-style or quick-service. This is customer service 101, and we all know that it can either make or break a business. The root of the problem is simple: poor planning.

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Front of House Customer Service Scheduling Service Management 124

Modern Restaurant Management

DECEMBER 21, 2022

Not only will restaurants tap into AI to increase operational and order efficiencies, but they will also need to evaluate their tech stacks and customer service capabilities as a whole. The combination of these two things will allow restaurants to run more efficiently and service more customers.

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Pricing POS Systems Front of House Marketing 197

7 Shifts

NOVEMBER 14, 2024

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

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