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.

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Modern Restaurant Management

OCTOBER 30, 2020

percent per year, then you’ve spent around 34K per year on training alone. In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Tech Trainers. Contactless Tech.

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7 Shifts

NOVEMBER 24, 2024

Whether it’s managing reservations, coordinating with servers, or handling situations with grace, a skilled hostess brings a mix of warmth, professionalism, and operational expertise to the table. What strategies do you use to communicate with servers effectively to manage seating flow?

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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. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

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Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. Working in a restaurant is a marathon, not a sprint.

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7 Shifts

FEBRUARY 18, 2020

Restaurant servers understand work-induced dreams all too well. 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. Stress is part of any job.

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Modern Restaurant Management

JANUARY 8, 2021

A fully integrated, cloud-based POS and kitchen display system allows front-of-house staff to submit orders and multiple back-of-house staff members to access those orders without any physical contact. That also means you avoid crowded log jams as servers take turns inputting their orders. Keep Masks On, But Get In Sync.

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7 Shifts

OCTOBER 12, 2022

Servers, sometimes other FOH staff. Incentivizes servers. Takes away a considerable portion of server's share requiring higher hourly wages. Servers, other FOH staff. A fair and formal way to divide tips amongst servers and other staff. All servers or cashiers, other FOH staff. Tip Out Methods and Systems.

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Modern Restaurant Management

DECEMBER 2, 2022

Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. For servers and front of house staff you should create categories such as turnover rates, customer satisfaction, number of tables served, and positive reviews.

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Modern Restaurant Management

MAY 7, 2020

Training new people is easier with shorter menus.” Bar servers will take orders and deliver drinks and food but will not linger across from guests. The company will bring back furloughed employees and look to make new hires as necessary to prepare and train staff for reopening. Employees wearing masks and gloves.

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Modern Restaurant Management

APRIL 29, 2021

.” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. 200 online orders a month with one to two people. .

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Modern Restaurant Management

OCTOBER 7, 2021

Digital checklists boost efficiency and accuracy, eliminating confusion among chefs, cooking assistants, and servers. Restaurants are very particular when it comes to cleanliness—from the front of house to the back of house setting. Food Safety and Restaurant Cleanliness. Overall Operations.

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7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

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7 Shifts

AUGUST 5, 2021

Cross-Train Your Employees. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Cross-training restaurant employees can also be beneficial for their career advancement. Top 11 Best Practices for Restaurant Scheduling.

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7 Shifts

MAY 1, 2023

As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. RECOMMENDED READING: Restaurant Hiring: Navigating the Labor Shortage Invest in onboarding and training Once you find a candidate who ticks all the boxes, you want to get them up to speed as soon as possible.

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Eat Restaurant Management

OCTOBER 31, 2019

So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.

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7 Shifts

DECEMBER 27, 2019

When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Orientation and training ($820.96): Onboarding are training are costly and time consuming. When there’s a shortage of servers at a restaurant, service suffers.

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Modern Restaurant Management

FEBRUARY 2, 2024

Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience. Staff training is crucial to ensure everyone understands how to use the new technology effectively.

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Modern Restaurant Management

AUGUST 26, 2024

Set up an isolated area from your dine-in sections and server stations. Hiring delivery drivers as employees gives the restaurant more ability to train them. Develop a Delivery Team Train your delivery team well, whether they are new hires or existing staff. Delivery adds a new revenue stream to your restaurant.

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Modern Restaurant Management

JANUARY 11, 2024

For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. A customer will complain, the expo line will get backed up, a server may fall and drop an order. Set goals for your staff.

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7 Shifts

MARCH 23, 2022

It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. The training took like an hour for us to pick, pick it up and start using it,” says Buck. We can push out announcements to front of house staff, back house staff, who usually.

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7 Shifts

FEBRUARY 13, 2023

And we’re here to help support any operators who may be interested in learning more with one-on-one wage model training , racial equity toolkits , and other resources that may help evolve and improve our collective employment practices. But they are important. We see a better Magpie.”

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7 Shifts

MAY 27, 2021

Outside of time off requests and shift swaps, things stay the same, meaning the server who has been working the same Friday night dinner shift for a decade will continue to do so. A rotating schedule means that all servers have the chance to work tip-heavy Friday nights or that employees take turns getting weekends off.

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7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. Servers have become sanitation experts. Success can also mean asking for that promotion or applying for the server position when it opens up. says Rachael Nemeth, CEO, Co-founder of Opus Training. ” Make success a conversation.

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7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. 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.

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7 Shifts

JANUARY 14, 2020

Between writing and posting a job description, interviewing candidates, onboarding, and training, replacing just one employee costs restaurants about $3,500. Incorporate your newfound values in your hiring, training, and performance reviews. Why does turnover matter so much? It takes a toll on your operational budget and staff morale.

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7 Shifts

AUGUST 7, 2020

A server calls in sick at the last minute. What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) They should demonstrate how their past experience makes them a good fit for this role.

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Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. Robot servers, QR-Code Ordering and Even More Tech!: From robot servers to QR code ordering, the sky's the limit for technology in the restaurant industry.

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EATER

JULY 8, 2020

As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Alexandra Bowman.

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Modern Restaurant Management

DECEMBER 27, 2023

It should encourage managers to tighten their practices in 2024, starting with fine-tuning and documenting policies, and training to help avert over-serving. Conflict resolution training is also a must. One South Carolina bar owner reported that his liquor liability costs skyrocketed from $5,000 to $60,000 in only three years.

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LimeTray

FEBRUARY 9, 2025

Order Management Picture a busy night at your restaurant, with servers running around and orders flying init’s easy for things to get lost in the shuffle. This cuts down on confusion, speeds up order fulfillment, and improves communication between front-of-house and back-of-house staff.

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Modern Restaurant Management

MARCH 10, 2021

This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way.

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7 Shifts

OCTOBER 1, 2024

In this case, you should train your staff on effective communication, active listening, and conflict resolution skills. Well-trained staff are more knowledgeable about the menu and better at handling customer requests. Well-trained staff are more knowledgeable about the menu and better at handling customer requests.

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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

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created.

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7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server.

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7 Shifts

JUNE 8, 2020

Katie: “I worked as a server throughout university and climbed my way through the chain until I was in a management role.” Lindsay: “I started as a part-time server, then I moved to bartending, to being a floor manager and from there I moved into the operations for the whole business. I oversaw the entire glory Juice Co.

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