Modern Restaurant Management

OCTOBER 27, 2023

The same goes for any restaurant or bar. Throughout my almost two decades of experience working with restaurant and bar owners these are the areas I always discuss with them when they decide to give their establishment a new look. Prepare Your Staff Staff members need to prepare for the painting of a restaurant or bar.

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Front of House Back of House Scheduling Budgeting 189

Synergy Suite

NOVEMBER 1, 2024

The heart of a successful restaurant often lies in its back-of-house (BOH) operations, where countless processes work seamlessly behind the scenes. BOH operations encompass everything from food preparation to staff coordination, ensuring the kitchen runs smoothly while supporting the front-of-house (FOH) staff.

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Front of House Back of House Scheduling Server 52

7 Shifts

SEPTEMBER 20, 2021

Employee shift scheduling for your restaurant can be much more complex than it seems. From managing overtime hours, to employee time off and availability, to making the right calls when it comes to who and when, scheduling takes a lot of time and mental energy. Using Excel or Pen and Paper to Schedule Employees.

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Scheduling Server Accounting Front of House 148

7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. 60% of guests who have a positive experience are likely to dine at a restaurant more frequently. 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.

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Scheduling Reservations Communication Training 158

7 Shifts

NOVEMBER 2, 2021

It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. So, what exactly is the 9/80 schedule, what are its benefits, and how can it work in your restaurant? What is a 9/80 Work Schedule?

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Scheduling Front of House Budgeting Communication 158

Modern Restaurant Management

JUNE 9, 2022

In a restaurant world filled with heavy hitters armed with deep pockets and marketing power, it can seem difficult for smaller concepts to compete. However, for data to make a real difference in your restaurant, don’t focus solely on numbers – go beyond the math to understand trends.

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Front of House Scheduling Information Pricing 196

7 Shifts

AUGUST 27, 2021

Andolini's is a unique restaurant group, comprised of 9 locations spanning multiple concepts, all in the city of Tulsa, Oklahoma. To manage their group of restaurants, Andolini's was using HotSchedules , which ended up costing hundreds of dollars a month per location. Scheduling 300-plus employees. Schedule with empathy.

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Modern Restaurant Management

MARCH 28, 2023

Digital transformation is no longer optional – it is required for restaurants to remain up to date, save costs and retain customers. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt. Historically, the restaurant industry has been laggards when it comes to adopting technology.

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Front of House Budgeting Back of House Scheduling 185

Modern Restaurant Management

MAY 8, 2024

Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. What can restaurant operators learn from these results? What should restaurant operators take away from these results?

Customer Service 193

Customer Service Front of House Server Pricing 193

7 Shifts

FEBRUARY 7, 2024

Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive. The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing.

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POS Systems Scheduling Front of House Accounting 125

7 Shifts

JANUARY 5, 2022

The term “ restaurant technology " is thrown around a lot, and it's understandable why restaurant owners and employees are skeptical when they hear it. However, some restaurant technology is actually true to its potential - and the numbers back it up. Helping Restaurants Save Time on Scheduling. No headaches.

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Scheduling Front of House Demo Communication 147

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? A well-structured restaurant training program will let you turn this around. Each restaurant has unique staff roles that require different types of training.

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Training POS Systems Server Customer Service 78

Modern Restaurant Management

OCTOBER 25, 2023

Working in a restaurant is a marathon, not a sprint. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. Factors that can influence unhealthy coping strategies in the restaurant industry include: A culture that encourages substance use. isolation in back of house).

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Front of House Training Workshop Back of House 188

Modern Restaurant Management

DECEMBER 1, 2021

Performing a restaurant renovation is a big step, but it help create a more positive and attractive environment. We’re going to review a few of the key elements of a workable renovation strategy for your restaurant. This is no different where restaurant renovations are concerned. Knowing the Right Time.

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Strategic Planning Front of House Accounting Scheduling 202

Modern Restaurant Management

MAY 27, 2024

Summer is prime hiring time for restaurants. What can restaurant operators do to attract and retain talent for the busy season ahead? Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention.

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Scheduling Front of House Back of House Information 189

7 Shifts

MAY 27, 2021

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Table of Contents.

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Scheduling Server Front of House Back of House 78

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

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Scheduling Front of House Training Customer Service 158

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

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Front of House Back of House Communication Scheduling 190

Modern Restaurant Management

MAY 18, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three , What’s Next?: launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. restaurant operations.

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Front of House Back of House Sanitation Information 208

EATER

JULY 1, 2024

FX Elliott shadowed a restaurant manager at a Pasadena, California location of Houston’s to prepare for playing Natalie Berzatto The below contains plot details from Season 3 of The Bear. Natalie likes to be organized and schedule things and do these tasks because it gives her purpose,” she says. “It

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Front of House Reservations Scheduling Presentation 100

Modern Restaurant Management

DECEMBER 8, 2023

being utilized currently in the restaurant industry? From a front-of-house perspective, the restaurant industry is an early adopter of A.I. Many restaurants have announced initiatives to use A.I. While front-of-house A.I. While front-of-house A.I. in the restaurant industry.

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Front of House Training Information Back of House 117

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment. As restaurants face unprecedented turnover, effectively onboarding new employees becomes critical.

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Training Front of House Back of House Scheduling 195

Modern Restaurant Management

JUNE 15, 2020

With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training.

Sanitation 186

Sanitation Scheduling Training Front of House 186

7 Shifts

JULY 12, 2024

In fact, the average restaurant profit margin just falls between 3% and 6%. Let’s explore what this number means, how you can calculate it, what the average margin is for different types of restaurants, and the factors that can affect low profit margins. Your inventory is one aspect to keep track of to avoid overordering.

Catering 88

Catering Maintenance Pricing Scheduling 88

7 Shifts

SEPTEMBER 20, 2021

If the past few years have taught us anything, it's that restaurant technology is no longer a nice-to-have. It's a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing.

POS Systems 148

POS Systems Scheduling Back of House Sanitation 148

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

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Scheduling Front of House Back of House Communication 223

Modern Restaurant Management

SEPTEMBER 7, 2021

Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? The Restaurant Labor Shortage. The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. Always Be Hiring with an Eye on Retention.

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Back of House Front of House Training Scheduling 208

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels.

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Scheduling Training Server Pricing 221

Modern Restaurant Management

OCTOBER 30, 2020

Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. restaurant industry suffered from a 74.9 At the onset of the pandemic, around two thirds of all restaurant employees were displaced , with many restaurants pivoting to off-premise dining to survive. The Investment. Self-Serve.

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Front of House Training Server Budgeting 197

Modern Restaurant Management

FEBRUARY 15, 2022

Nowhere is this more clear than in restaurants; many wonder if parts of the workforce left the industry for good and how they will fill that gap. 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.

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Server Marketing Front of House Back of House 225

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. To capture their attention and loyalty, businesses, including restaurants, must prioritise easy access and convenience. Read the first part, here.

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Pricing Catering Training Marketing 215

7 Shifts

FEBRUARY 5, 2021

If the past few years have taught us anything, it’s that restaurant technology is no longer a nice-to-have. It’s a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. Partender 3. SevenRooms 4.

Scheduling 148

Scheduling POS Systems Front of House Information 148

Lithos POS

DECEMBER 19, 2023

Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience. Here we are going to discuss everything related to fast food restaurant management. Here is the hierarchy of restaurant management.

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Front of House Scheduling Communication Bookkeeping 52

Modern Restaurant Management

MARCH 12, 2021

Restaurants have made great strides in the digital realm—from contactless payments to online ordering—but 32 percent of them feel like they could add to their technology stack to optimize operations. Whether they’re waitstaff, sous chefs, or delivery drivers, frontline workers are the backbone of the restaurant industry.

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Communication Front of House Information Customer Service 197

7 Shifts

JANUARY 26, 2021

2020 was a year that the restaurant industry won’t soon forget. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it. For fast-casual and quick-service restaurants—no more lines. million out of work, it was nothing short of devastating. Embrace Digital Hospitality ??

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Front of House Accounting Back of House Server 148

7 Shifts

MARCH 18, 2021

America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. And a general fear of going out, at least early on, contributed to a dramatic drop in sales across the entire restaurant industry—one we’re still recovering from a year later.

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Scheduling Front of House Reservations Back of House 148

7 Shifts

DECEMBER 4, 2020

Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? This restaurant payroll guide will teach you: What payroll is. How to create a payroll schedule. Restaurant payroll guide: What is payroll? Restaurant payroll guide: What is payroll? How to solve payroll tax issues.

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