Definition Front of House Pricing 
EATER
SEPTEMBER 11, 2024
Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? You may disagree with how we price this, but here’s why we’re doing this.”
Modern Restaurant Management
APRIL 29, 2021
“Wages across the country are definitely up for the industry, in virtually every location. “A bubble tea person, a sandwich person, a dedicated register person and I’ve introduced a new role, front of house takeout specialist, to organize the online orders so I hire for that skill set.
Boutique Hotelier
FEBRUARY 16, 2023
What challenges are you facing with both menu creation and sourcing the right suppliers at the right price? Consumers definitely do rely on reputation and we’re seeing user generated content from social channels and review sites having a big impact on what and where is the hot ticket. How much of a boost to business does it bring?
Modern Restaurant Management
DECEMBER 28, 2020
I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge. Most definitely. Next year, we will see even greater adoption of technologies that lend to operational efficiencies – in both the back- and front-of-house.
The Restaurant Times
JULY 5, 2020
The New Definition Of Guest Experience In The Post COVID-19 World. Offer Value-Based Menu Pricing. Despite knowing the fact that economic conditions have impacted the restaurant business, opting for a short menu with affordable menu items can compound the concerns of price-sensitive customers.
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.
EATER
AUGUST 13, 2020
The front-of-house staff, who used to ping-pong across the floor during service, are much more stationary now. Christina, who worked as a server and bartender at Hot House before the pandemic, spends the morning working the expediter position in the kitchen. We definitely had a huge bump because of it,” he says. “We
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