Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

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Hospitality Magazine

NOVEMBER 25, 2024

It ultimately fosters engagement between customers and front of house, who have an opportunity to speak to guests about what they’re about to eat or drink. The bread course at the newly opened Tilda in Sofitel Wentworth Sydney is priced at $39 and a great example of the selling power of service.

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Modern Restaurant Management

DECEMBER 1, 2021

In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. This doesn’t mean you should cut corners by bringing in the lowest-priced contractors. There will be items your contractor will be able to source for you at trade prices. Arranging Your Finances.

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Modern Restaurant Management

FEBRUARY 17, 2020

Consumers look for a sparkling clean front of house. They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen. A Dirty Truth About Experience. The Basics of Bathrooms.

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Front of House Customer Service Pricing 198

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. But in a ghost kitchen, employees are the customer.

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Front of House Back of House Training Pricing 203

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. Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides.

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Modern Restaurant Management

DECEMBER 4, 2020

Having detailed financials for three years prior to the year you want to sell is very helpful in determining an opinion of value of your business and what a fair market price would be. Determining Sale Price. The right sales price will ensure that your restaurant gets sold a price and in a time frame that makes you happy.

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Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. Are you struggling to fill roles in the front-of-house? Back-of-house?

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Modern Restaurant Management

NOVEMBER 1, 2021

Pandemic pressure: After more than a year of working in an environment fraught with uncertainty and panic, front-of-house staff got fed up with the lack of employee rewards, high risks, long hours, and low pay. In the best of times, restaurants have operated on thin margins to offer competitive menu pricing.

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Modern Restaurant Management

FEBRUARY 15, 2022

Certainly one thing on everyone’s mind today is price. Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. It is when these costs sneak in that margins go down.

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Front of House Back of House Pricing Customer Service 189

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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Hospitality Magazine

SEPTEMBER 15, 2024

Affordable pricing : Pay one low rate for all cards, including American Express, with no monthly fees or lock-in contracts. Zeller: Your newest front-of-house recruit. Plus, with Zeller’s free built-in POS system, small businesses can optimise their sales process — simply and affordably.

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POS Systems Front of House Accounting Pricing 130

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

SEPTEMBER 9, 2024

Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment. Restaurants need to remain profitable, and lowering food quality is not a viable solution.

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Front of House Back of House Pricing 189

Hospitality Magazine

JUNE 26, 2023

Whether you work front-of-house, in the kitchen, or at the bar – how to be more sustainable and environmentally conscious is something that is on everyone’s mind. To see the full line-up and purchase tickets for the early-bird price of $199, visit hospleaders.com.au Blayne Bertoncello has done this at Oh.My

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Modern Restaurant Management

SEPTEMBER 21, 2020

After speaking with restaurant owners and operators, we realized we needed to expand our product offering beyond just helping manage their front-of-house better with Yelp Waitlist and Yelp Reservations. Restaurants wanted a one-stop shop to support their business. They knew Yelp could do more than just help them seat diners.

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Hotel Business

JANUARY 15, 2025

We often see management companies investing heavily in front-of-house technology to enhance the guest experience and drive repeat business and revenues, Henrik Shimony, cofounder/ CEO, Reeco, and a former hotelier, told Hotel Business in an exclusive interview. We are excited to partner with them and support their growth.

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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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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.”

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Modern Restaurant Management

MAY 22, 2024

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. Technology is required for both back-of-house and front-of-house efficiency and effective customer service.

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Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Given smaller staff sizes during the pandemic, it is more important than ever to empower kitchen teams to get more done with less effort.

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Front of House Back of House Server Scheduling 212

Modern Restaurant Management

APRIL 29, 2021

“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. ” One way to do so: increase menu prices. “I need four people now upfront,” he said.

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MBB Hospitality

NOVEMBER 23, 2019

Now that you’ve decided to open up your restaurant, you’ll have to determine pricing for all the delicious items you’ll sell to patrons. The right menu pricing strategy is essential for attracting customers and establishing a reliable client base. Pricing Based On Competition. Inadequate Front House Training.

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Modern Restaurant Management

AUGUST 26, 2024

Filters can help users find what they're looking for, along with product descriptions and prices. This aspect is essential for maintaining profitability while offering competitive prices. Payment choices : Mobile ordering and payment options facilitate contact-free delivery.

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POS Systems Training Front of House Information 179

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. While you can not always control the commodity pricing, you can control how you manage it by reducing waste, optimizing efficiencies and leveraging margins.

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Pricing Catering Training Marketing 215

7 Shifts

JULY 12, 2024

Compare different policies and choose one that offers good coverage at a reasonable price. This type of restaurant can charge higher prices for their meals because of the full dining experience and quality service. At the same time, they can charge premium prices for customized services.

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Modern Restaurant Management

DECEMBER 21, 2022

Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price. You can also incentivize your front-of-house staff to encourage customers they see having a great time to capture a short video of their experience and share it.”

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POS Systems Pricing Front of House Marketing 197

MBB Hospitality

DECEMBER 22, 2024

These systems help track incoming orders, prioritize tasks, and reduce errors, enabling smoother collaboration between front-of-house and kitchen staff. Advanced AI Applications AI will play a larger role in demand forecasting, dynamic pricing, and hyper-personalized customer experiences.

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Larry Mogelonsky

JULY 24, 2023

Price Influences Guest Expectations Take this basic scenario for instance. The price is reasonable based on the rates in the guest’s near-past set of hotel experiences. The price is reasonable based on the rates in the guest’s near-past set of hotel experiences. While on paper, the $389 price tag looks good.

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Boutique Hotelier

FEBRUARY 16, 2023

What challenges are you facing with both menu creation and sourcing the right suppliers at the right price? 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.

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Hospitality Magazine

NOVEMBER 27, 2023

I’m probably about to hit my 10th meal at Porkfat soon and I really appreciate the front-of-house team here, who gently make sure you don’t order too much. The crustacean was wheeled over to the table for a photo op before it was deconstructed by a member of the front of house team.

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Front of House Demo Presentation Pricing 130

Revenue Hub

NOVEMBER 21, 2022

This allows you to create pricing and distribution strategies that maximise high-demand periods and continue to drive business even when things slow down. 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.

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Book Front of House Pricing Catering 97

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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Front of House Catering Article Budgeting 98

7 Shifts

DECEMBER 8, 2020

Have a cocktail or menu competition The next time you are changing up your menu, open up a slot for an item that will be created by a member of your kitchen or front of house staff. For the front-of-house, a cocktail or coffee drink. For your kitchen team, this could be a signature burger or sandwich special.

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7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. When it comes to running a restaurant, every shift counts.

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Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. Tight menus, for set prices, at times offering previously unapproachable product at approachable prices. Circular supply chains are greener and more sustainable, and can decrease companies’ costs, reduce price volatility, and reduce waste.

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Hotel Owner

NOVEMBER 25, 2022

Energy prices have also continued to soar, causing a wave of closures in the hospitality sector, with more expected to come in the new year. Providing excellent service, whether as a chef, wait staff or front of house, requires a high level of skill and knowledge. Invest in training .

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