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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7 Shifts

AUGUST 16, 2024

Restaurant management is one of the best pathways for servers and hosts looking to make the next step in their hospitality careers. If you see yourself managing a team and overseeing operations, the path of a restaurant manager may be fulfilling. What do restaurant managers do? As of 2024, they make around $26.42

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Lithos POS

SEPTEMBER 27, 2023

One of the significant changes that happened in the restaurant industry is the technology revolution. The restaurant point of sale system is an effective innovation in the restaurant industry. A restaurant’s point of sale system consists of hardware and software specific to the restaurant industry.

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The Restaurant Times

APRIL 18, 2020

Cloud kitchens, famously known as dark kitchens or ghost kitchens, are expanding like wildfire, attracting huge investments and revolutionizing the restaurant industry like never before. Unraveled: Why Cloud Kitchens Are The Wisest Investment Opportunity In 2020. Stable Dynamics Of Cloud Kitchens.

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Les Roches

JUNE 5, 2023

The hospitality industry is a broad field that offers many different roles, including hotel management and restaurant management. If you’re looking at hospitality careers , you might have wondered if the hotel and restaurant sectors are right for you. What is hotel and restaurant management?

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Lithos POS

MARCH 27, 2023

in the case of the restaurant industry technology plays an important role. Technology revolutionized the restaurant industry. It causes the advent of restaurant automation. Automation helps restaurants to reduce labor costs and enable an efficient workflow. It increases your restaurant’s efficiency.

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The Restaurant Times

JUNE 11, 2020

The coming of a new age no-dine-in restaurant concept has caught everyone’s attention in the restaurant industry. This unique restaurant format lacks physical space, requires no hefty capital investments, operates on bare minimum restaurant rentals, and relies only on delivery orders.

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Hotel Owner

JANUARY 22, 2024

Laura Raeburn, who is currently front of house manager at Kingshouse Hotel in Glencoe, graduated from the programme in 2022 after being inspired by her mum to embark on a career in hospitality. University wasn’t an option, so I was stuck thinking: what’s next for me?

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Modern Restaurant Management

JUNE 2, 2021

The reality is that the real next-generation of dining will be about enhancing the restaurants we all visit and love to feel more customized, efficient, and more connected with their guests – in every way. The past year has created many challenges for the restaurant industry. But not in the way you might think.

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Les Roches

MARCH 16, 2023

You’ll experience different aspects of the food and beverage industry, including menu planning, kitchen operations, and financial management. From hotel restaurants, cozy street corner cafes or Michelin-starred establishment owned by a famous chef, the F&B secor is a crucial part of the hospitality industry as a whole.

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The Restaurant Times

JUNE 4, 2021

Infusing the intense flavors of Asian Street Food and the experience of wok cooking, the famous restaurant chain, WOK BOYZ has been growing rapidly in recent years. In fact, they are already operating franchises successfully across the middle-east. Features Used: Billing . Stock and Inventory. Cockpit App . Loyalty program.

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The Restaurant Times

AUGUST 27, 2021

In early careers as a chef, Christian trained under Michelin-accredited restaurants in Europe, ultimately earning honors as Marriott’s 2000 “Chef of the Year” at JW Marriott Hong Kong. He specializes in the creative design and concept development of restaurants, bars, and public spaces for hotel products of the future.

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The Restaurant Times

MAY 9, 2020

The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. As the trend of delivery-only restaurants continues to pick up, restaurateurs can now avail the benefits of a new concept of operations-Kitchen as a Service (KaaS).

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Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Jim Collins, CEO at Kitchen United.

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The Restaurant Times

JUNE 3, 2020

As a restaurant owner, it is vital to do proper financial planning and know the break-even for your restaurant. Irrespective of the format, most restaurants fail not because of the food or services; they fail because of poor financial planning. A restaurant makes a profit only when the sales exceed the expenses. .

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EATER

AUGUST 26, 2021

With growing frequency, the food you order from a delivery app is being prepared in a ghost kitchen — or cloud kitchen, or commissary kitchen, or whatever you want to call it — by cooks working for a restaurant that doesn’t really exist, at least not in the traditional sense.

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The Restaurant Times

AUGUST 18, 2020

Considering the high rentals and the thin profit margins of a traditional restaurant, many foodservice operators are now pivoting towards an online delivery model or cloud kitchen model in the UAE that is proving to be more profitable. . A Brief About The Cloud Kitchen Business. to ensure proper packaging of your food.

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The Restaurant Times

JUNE 23, 2020

Considering the high rentals and the thin profit margins of a traditional restaurant, many foodservice operators are now pivoting towards an online delivery model or cloud kitchen model that is more profitable. . A Brief About The Cloud Kitchen Business. to ensure proper packaging of your food.

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The Restaurant Times

MAY 13, 2020

Cloud kitchens, also known as dark kitchens, virtual kitchens, ghost kitchens, and delivery-only restaurants, have proved to be a significant disruptor in the restaurant industry. The post Dark Kitchen 101: Setting Up A Multi-Brand Operation appeared first on The Restaurant Times.

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Modern Restaurant Management

OCTOBER 29, 2020

The funding will be used to help more restaurants transition to online ordering during the COVID-19 pandemic and beyond. “2020 has been a tough year for restaurants and that’s why we’re focused on providing products and services to help keep their doors open,” said Alex Canter, Ordermark CEO and Co-Founder.

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Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A While at Marriott, he played an integral role in launching and overseeing Roy Rogers Restaurants.

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EATER

MAY 29, 2020

Nick Kokonas explains his businesses’ pivots on Eater’s Digest As restaurants around the country furlough or lay off their workers or permanently close, Chicago’s high-end tasting menu destination Alinea is bringing in record revenue and has brought back its staff. Aviary is a high end lounge, and Next is like a morphing restaurant.

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EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement.

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EATER

OCTOBER 25, 2024

. | La Cocina Writer and director Alonso Ruizpalacios discusses why glossy food porn had no place in his new restaurant-set drama “You can’t dream in a kitchen,” one of the characters says in La Cocina , the latest film by Mexican director and writer Alonso Ruizpalacios.

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