Modern Restaurant Management

OCTOBER 14, 2022

Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Create a system that allows servers to easily and efficiently let the cooks know that there is a guest with an allergy, and have the kitchen prepare these dishes using separate cookware. Between Waitstaff and Kitchen Staff.

Server 189

Server Communication Training Front of House 189

Modern Restaurant Management

NOVEMBER 18, 2019

Keep sanitizer levels at the proper concentration per the product instructions. Otherwise, surfaces may be wiped down, but will not be treated with the proper sanitizer levels to get rid of harmful bacteria that can cause illness. Cool foods rapidly to get out of the Temperature Danger Zone. Keep it Clean.

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Sanitation Scheduling Catering Back of House 154

Modern Restaurant Management

MARCH 13, 2020

Up the restaurant’s hygiene and cleanliness standards: fully sanitize tables, menus and chairs after each reservation. Have the servers leave the drinks at the front of the table and let guests grab them after the server has stood up. They should consider leaving menus at the table instead of having the server take them.

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Server Reservations Communication Presentation 199

Modern Restaurant Management

NOVEMBER 13, 2020

Their profits are nowhere near what they had been, but that is also in large part because when money got tight, they chose to pay their employees a livable wage, and not the minimum wage for servers.

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Sanitation Server Article Marketing 221

Modern Restaurant Management

SEPTEMBER 1, 2020

In this new environment, take steps to: Elevate your servers to guides. Be intentional about how servers greet and introduce your guests to your establishment now that the ordering and payment process has changed. Yes, ordering and payment is important. But it’s really a small component of the overall dining experience.

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Front of House Server Demo Information 230

Modern Restaurant Management

MARCH 30, 2021

To reduce the cost of labor, they can simply transfer more non-tipped responsibilities to the servers making $2.13 Why outsource a cleaning service to vacuum and sanitize the building overnight at $9 per hour, when you can have your front-house staff spend an extra hour cleaning at the beginning and end of their shifts?

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Scheduling Server Sanitation Accounting 208

Modern Restaurant Management

FEBRUARY 26, 2021

Interviews range from baristas and servers to operations managers. Interviewees discuss their personal experiences during the ongoing pandemic, including losing their livelihoods, customers who refuse to wear masks, having to change procedures so the restaurant is safe and sanitized and more. People do not view serving as careers.

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Server Communication Download Sanitation 180

Modern Restaurant Management

JUNE 17, 2020

Share that you have enhanced protocols for sanitization. Let them know if you spent money on having your air vents sanitized. For example, we all share health concerns during the COVID-19 pandemic. Let the patrons know what you are doing to assist with safety measures. Most importantly, management and ownership must be visible.

Sanitation 197

Sanitation Communication Information Training 197

7 Shifts

JUNE 28, 2021

Included on the checklist are tasks the restaurant will need to complete in order to pass an inspection – notably in the areas of sanitation, food storage, food preparation, serving customers, employee hygiene, and pest control. Sanitation. It goes without saying that general sanitation in a restaurant is a must. Food Storage.

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Sanitation Document Accounting Server 148

Modern Restaurant Management

NOVEMBER 3, 2020

PDFs can be viewed on guests’ smartphones and other personal devices or on sanitized tablets provided by the restaurant (although awkwardly, plus they can quickly go out of date and don’t do much for your brand). Beyond safety, this saves on printing costs and keeps all those disposable menus out of landfills.

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Front of House Back of House Download Sanitation 218

Modern Restaurant Management

MARCH 4, 2021

The hand sanitizer dispensers on the counters of every restaurant are a constant reminder that touch represents risk. Now it’s not just the sneezing server that raises eyebrows; it’s the maskless chef or lack of signage directing people to social distance. The industry was already hurting; these may not fare well.

Sanitation 197

Sanitation Server Reservations 197

Modern Restaurant Management

DECEMBER 30, 2021

The old norm of 15-20 servers per small restaurant is unsustainable for mom and pops if they’re looking to meet demand, making the evolution of tech vital for 2022 and worth keeping an eye on. Digital pay also offers peace of mind when it comes to sanitation, while saving staff from taking extra time to clean physical menus.

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Sanitation Server Marketing 231

Modern Restaurant Management

JUNE 8, 2020

Food safety sanitation procedures are more important than ever to combat the novel coronavirus. This may include line cooks standing six feet away from each other, tables moved to proper social distances, diners sitting outdoors only, use of disposable menus and placemats, and/or servers wearing masks. No exceptions!

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Information Training Sanitation Server 202

Modern Restaurant Management

MAY 18, 2020

Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. As restaurants prepare to re-open safely, guests are demanding new standards for dining interaction and sanitation. Staying nimble given the fluid environment.

Front of House 208

Front of House Back of House Sanitation Information 208

Modern Restaurant Management

APRIL 20, 2020

A cross trained staff will be able to address this more easily as a peak service time server can do other tasks in the operation. A key emphasis for the foreseeable future will be creating more distance between customers in dining areas, as well as making it clear to patrons that sanitation is one of your primary focuses.

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Training Sanitation Scheduling Server 183

Modern Restaurant Management

AUGUST 4, 2020

While some roles will remain the same, new positions around sanitation will likely be required to address not only CDC and State guidelines, but also customers’ concerns around safety in a post-pandemic world. Unemployed servers, bartenders and hosts will apply for multiple roles, testing the limits of hiring manager’s capacity.

Sanitation 203

Sanitation Server Accounting Information 203

Modern Restaurant Management

JUNE 24, 2020

These include sanitation procedures, mask-wearing guidelines, social distancing policies, and more. Place Orders — As guests progress through their dining experience, they can add items to their check at any time, just like flagging down a server to ask for another helping of fries. Modern Hand Sanitizing Stands.

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Sanitation Information Marketing Server 215

Modern Restaurant Management

MAY 29, 2020

With strict state guidelines in place, restaurants are quickly adapting their hospitality experience to accommodate new health and safety protocols, including the physical distancing between people, the prudent use of sanitizer and facemasks, and all things touchless – including the payment process.

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Server Presentation Sanitation Information 122

Modern Restaurant Management

SEPTEMBER 3, 2020

New health codes and reopening mandates, plus the safety and perception of patrons, have made it imperative to invest in COVID-approved inventory including masks, gloves, sanitizers, signage (think: at the door, at point of sale, and throughout), as well as the cost of developing or purchasing new training materials and implementing them with staff.

Sanitation 201

Sanitation Training Server Accounting 201

Modern Restaurant Management

JANUARY 7, 2020

Safety and Sanitation. Every member of your staff, especially cooks and servers, should be able to describe the dishes that are being served at your facility. A server telling a guest that they do not know what a dish tastes like or doesn’t know the main ingredients shows a lack of care and commitment. Immediate concerns.

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Training Server Sanitation Information 118

Modern Restaurant Management

JUNE 11, 2020

. “The question isn’t when restaurants can open,” he told Terry Gross, “But when the public will feel comfortable walking into a restaurant when the bartender will have mask on, and the server will have a mask on. There’s just so many touch points in a restaurant.”

Communication 206

Communication Sanitation Server Reservations 206

7 Shifts

MAY 31, 2021

For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house. What about when the server enters the wrong order in the POS and doesn't realize it until they get to the table?

Server 145

Server Scheduling Portion Control Customer Service 145

The Restaurant Times

JULY 2, 2020

WHO also recommends that consumers and businesses frequently perform hand hygiene, follow proper respiratory etiquette, and sanitize the surfaces they encounter regularly. Frequent cleaning and disinfection of tables and cutlery, providing hand sanitizers, and setting up hand wash facilities are other aspects that restaurants must look into.

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Sanitation Front of House Reservations Server 98

Modern Restaurant Management

MAY 8, 2024

Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Whereas most global consumers think it’s acceptable for QSRs to automate ordering, checkout, serving, and even sanitation tasks, the majority do not find this acceptable for table service.

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Customer Service Front of House Server Pricing 193

Modern Restaurant Management

SEPTEMBER 2, 2020

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Tables separated further apart (this will vary based on federal, state and local guidelines). and BOH (including cooks, chefs, etc.). Heaters and proper lighting help as well.

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Budgeting Scheduling Sanitation Server 203

Modern Restaurant Management

APRIL 7, 2021

For example, if a worker was previously a server and suffered an ankle injury, perhaps he or she can complete tasks behind the scenes, like helping take phone or online orders to stay off their feet. The employer should also regularly monitor that the worker doesn't exceed restrictions and progress toward recovery.

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Document Sanitation Server Scheduling 154

7 Shifts

JUNE 11, 2021

Servers have become sanitation experts. Success can also mean asking for that promotion or applying for the server position when it opens up. As the restaurant industry is going through a period of rapid change, it can be hard to keep up. The traditional back-of-house and front-of-house roles are a relic of the past.

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Server Front of House Scheduling Back of House 143

Modern Restaurant Management

JULY 30, 2020

Will servers come back to the same role they left? Will new jobs emerge that hadn’t been thought of before—like a sanitization specialist, or someone responsible for managing a line into the restaurant? There is a new normal in the restaurant space, and we are all trying to figure out exactly what that means.

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Sanitation Training Document Server 188

7 Shifts

SEPTEMBER 20, 2021

Modern POS systems also have handheld devices that eliminate the need for servers to go back and forth to a central location. From cleaning flat tops to refilling sanitizers, day-to-day can't get lost in the shuffle. For example, a Sanitization checklist may include: Sanitize food prep surfaces ?. POS and phones ?.

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POS Systems Scheduling Back of House Sanitation 148

Modern Restaurant Management

FEBRUARY 28, 2023

It is crucial the chef, sommelier, and servers are given the tools and knowledge they need during the onboarding process to perform their job well. But instead of relying on their memory, consider creating short, instructional videos – on food safety, sanitation, inventory, etc.

Communication 197

Communication Scheduling Sanitation Training 197

The Restaurant Times

JULY 27, 2020

While the use of a reusable menu is not recommended, but for a restaurant using such a menu, it is advisable to clean and sanitize it before handing it over to any customer. Therefore it’s important to gradually reopen the entire business while putting a strict sanitization and social distancing protocol in place.

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Sanitation Training Communication Server 97

EATER

MAY 19, 2020

Instead, according to infectious disease epidemiologist Popescu, you should “engage in good hand hygiene” — washing hands periodically with soap and water, or cleansing with hand sanitizer — and avoid touching your face, especially while eating. What can you do to help keep your server and other restaurant staff safe?

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Sanitation Server Information Front of House 143

EATER

MAY 15, 2020

But the deepest cuts so far have been felt by Waffle House’s restaurant employees, the servers and cooks and unit managers whose essential labor powers the entire business. Having just one server on the floor was the only way to make any tips, but it made it harder to get any work at all, she explained. When you’re out, you’re out.

Server 98

Server Sanitation Document People Development 98

7 Shifts

MARCH 16, 2022

Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server. For example, servers who have the fastest average table time each month earn an extra day off. Employees need to know that they're valued, and not just as employees. Get Staff Engagement Feedback to Always Improve.

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Scheduling Server Communication Sanitation 148

EATER

DECEMBER 13, 2021

The pandemic has put an end to spontaneity in so many ways (simply leaving the house calls for double-checking you have a mask and sanitizer on hand), and the feeling is particularly acute when it comes to dining out. Reservations Matter More Now Than Ever. Let Us Repeat: Don’t Be an A **e.

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Reservations Server Sanitation Book 122

EATER

JANUARY 28, 2021

The menu is QR-coded, and a masked and gloved server enters the room and takes the party’s entire order in one go. In many hotel private dining programs, servers only enter rooms to take orders and then leave the meals on a cart parked just outside the suite. Paramount to the concept’s success is employee safety.

Server 137

Server Sanitation Definition Reservations 137

7 Shifts

DECEMBER 18, 2023

From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle. Tip management At many restaurants, servers need to complete tip pools and tip payouts at the end of each shift. With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners.

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POS Systems Scheduling Reservations Communication 158