Modern Restaurant Management

JUNE 21, 2021

In fact, balancing takeaways with table service is a great way to increase sales and diversify, but it can put pressure on staff members' time. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. With technology those orders could be processed in seconds.

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Front of House Training 186

Modern Restaurant Management

OCTOBER 20, 2020

Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Plenty of services exist to take care of the tricky parts. Proper break space and a place to study, train, or eat.

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Front of House Back of House Training Pricing 203

Modern Restaurant Management

JUNE 9, 2022

Keeping track of in-restaurant orders and front-of-house demands is one thing, but folding off-premises orders into the mix can add complexity and make it more difficult to anticipate whether differing demands are being met. Use data to rethink – not overthink.

Front of House 196

Front of House Scheduling Information Pricing 196

Modern Restaurant Management

JULY 19, 2021

Labor markets were tight in the years prior to the pandemic, with nearly a million restaurant and hospitality jobs going unfilled as recently as 2019 , when Forbes sounded the alarm that “the ultimate service industry is experiencing epic problems in finding people to work.”

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Front of House Customer Service Maintenance Catering 203

Modern Restaurant Management

SEPTEMBER 1, 2020

" While contactless ordering and payment is here to stay, many operators remain concerned about how this new service model will impact their guest experience. Make Staff Training a Priority. Contactless ordering and payment involve a significant change in front-of-house operations for your guests and your staff.

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Front of House Server Demo Information 230

Modern Restaurant Management

DECEMBER 22, 2022

fewer employees in the front-of-house and 6.2 fewer employees in the back-of-house – something that’s making meeting customer service expectations and revenue targets almost impossible (Black Box Intelligence, 2021). Since 2020, there’s an all-time high number of open positions and a lack of labor.

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Back of House Front of House Kitchen Operations Customer Service 188

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 Addressing Staff Concerns.

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Scheduling Front of House Back of House Communication 223

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. The behavior of your staff makes the biggest difference in the quality of your restaurant’s service. The FOH staff greets and receives customers and relays their requests.

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Front of House Server POS Systems Reservations 52

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

Accounting 173

Accounting L&D Marketing POS Systems 173

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. These technologies promise to streamline processes, improve customer service, and provide a competitive edge in an increasingly digital world.

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Customer Service Front of House Communication Training 189

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment.

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Back of House POS Systems Training Front of House 211

Modern Restaurant Management

NOVEMBER 19, 2024

The key to achieving this is proper staff training, adopting and leveraging technology to enhance the dining experience and manage operations, as well as cultivating a personalized experience and welcoming environment for all solo diners. Cultivating a Personalized Experience and Welcoming Environment Casual dining or fine dining?

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POS Systems Catering Training Front of House 180

Modern Restaurant Management

APRIL 29, 2021

This has overarching impact on the ability of full service, most drastically affected by the pandemic to ever recover.” Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. People were in between jobs or suddenly out of work.

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Scheduling Training Server Pricing 221

Modern Restaurant Management

OCTOBER 25, 2023

Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. In a survey conducted by AmericanAddictionCenters.org, one in ten food service industry workers reported that they are under the influence of drugs for the majority of their work shifts, and around one in 20 alcohol.

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Front of House Training Workshop Back of House 188

7 Shifts

AUGUST 21, 2024

For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS. With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous.

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Communication Scheduling Front of House Back of House 148

Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Diners have always placed a high priority on fast service and food safety, but since the COVID-19 crisis, these factors have garnered even more prominence. Erroneous data can lead to either shortage or excess.

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Reservations Kitchen Operations Front of House Back of House 196

Modern Restaurant Management

JULY 23, 2024

The burden of ensuring labor efficiency often falls to managers, who are already overwhelmed with managing front-of-house, kitchen, and backend responsibilities–in addition to training new employees and interacting with customers.

Scheduling 203

Scheduling Accounting Training Front of House 203

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. To further simplify installation, confirm if the dispenser features pre-wired power, signal and conductivity cabling to save time and reduce training.

Maintenance 203

Maintenance Front of House Back of House Training 203

Modern Restaurant Management

AUGUST 26, 2024

For restaurants, there are pros and cons to using third-party solutions offering different types of delivery services. Fair Commission Rates : Look for delivery services with reasonable commission rates. Beyond that, let's consider other important steps to start delivery services.

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POS Systems Training Front of House Information 179

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. It relieves cashiers and reduces long lines.

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Server Marketing Front of House Back of House 225

Modern Restaurant Management

MAY 7, 2020

Training new people is easier with shorter menus.” All of On The Border’s dining rooms in these states will follow all capacity requirements and social distancing protocols by removing tables from service and having guests stay outside of the building until their table is ready.

Sanitation 204

Sanitation Training Server POS Systems 204

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. Food service has changed forever and getting an integrated digital approach to managing all your guidelines and compliance issues, especially across multiple locations, is more crucial than ever. Leverage Analytics to Inform Your Decisions.

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Back of House Sanitation Communication Front of House 215

Modern Restaurant Management

APRIL 8, 2024

Food Safety Food safety is paramount to any business that involves food and as a result the resources to train and develop food safety at all levels is well-established. This is also well-known in foodservice with the fast-paced work required in back and front of house. There is no slow moving in these industries.

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Front of House Customer Service Accounting Communication 187

Boutique Hotel News

JANUARY 6, 2023

Students that are studying Level 2 Professional Cookery, Level 3 Professional Cookery, Level 3 Food and Beverage Service, Hospitality Supervision, will be responsible for managing the Devonshire Fell Hotel on Monday 6th and Tuesday 7th February. The hotel belongs to The Devonshire Hotels and Restaurants Group.

Front of House 130

Front of House Training 130

Modern Restaurant Management

APRIL 12, 2021

Third-Party Delivery Services Third-party delivery services include apps such as DoorDash, UberEats, GrubHub, Postmates, and many more. These services charge restaurants a percentage of the order total to deliver the order to the customer. These services provide convenience to both the diner and the restaurant.

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Front of House Training Information Events 162

Modern Restaurant Management

JUNE 26, 2020

Restaurants that previously never offered take-out options were adapting their menu to provide pick-up and delivery services for those in quarantine. You also want to avoid the expense that comes with training new employees. Immediately, many restaurants pivoted their business model to adapt to this change.

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Budgeting Accounting Front of House Customer Service 180

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.

Front of House 189

Front of House Accounting Server Customer Service 189

Hospitality Magazine

JUNE 12, 2024

It marked the beginning of a future career in the industry, which saw him move up the ranks at various types of venues from breweries to restaurants across both back and front of house positions. The chef underwent formal training in Sydney and landed a placement at Bilson’s Restaurant alongside the late Tony Bilson.

Front of House 130

Front of House Training 130

Modern Restaurant Management

DECEMBER 29, 2023

I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff. Provide better training for job roles and tech usage “Better training” isn’t going to be groundbreaking for anyone. It starts with more robust general job training.

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Training Front of House Demo 123

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. Implementing a service charge is the only way for us to achieve that goal." But they are important.

Training 156

Training Front of House Server Scheduling 156

7 Shifts

MARCH 25, 2022

Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. Data Methodology.

Front of House 148

Front of House Back of House Training 148

Modern Restaurant Management

NOVEMBER 12, 2020

Millennials, who often prioritize convenience and on-demand services, have been the primary force driving the success of delivery-focused restaurants. The virtual kitchen model is different from brick-and-mortar restaurants in that there are no front of house costs – no GM, no decor, no facade, nothing to remodel or build out.

Front of House 203

Front of House Marketing Accounting Article 203

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. Table of Contents What is a service charge?

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Server Front of House Back of House Communication 88

Modern Restaurant Management

JANUARY 11, 2024

You often have young employees who go outside of their duties to make sure the restaurant is running smoothly and ensure each customer receives the best service possible. Doing so will lead to better service and a better experience for customers. For front of house workers set goals on the number of turnovers of tables or good reviews.

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Budgeting Server Front of House Back of House 166

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. But not in the way you might think. So what exactly does this future look like? The Shift to Co-Pilot Mode.

Server 197

Server Concierge Front of House Back of House 197

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Food Service, Kitchen, & Hospitality Tech. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology.

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Back of House Front of House Server Download 148

Modern Restaurant Management

SEPTEMBER 7, 2021

Kelly McCutcheon, vice president of training at Hopdoddy Burger Bar based out of Austin, Texas, described the group’s new experiment with easy restaurant hiring. Some restaurants are increasing wages to at least $15 per hour or experimenting with sharing tips between front of house and back of house to create more of a team environment.

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Back of House Front of House Training Scheduling 208