Back of House

12/10/2024

With minimum wage increases happening across the country, many restaurant operators are panicking about how they can navigate these changes while also somehow remaining profitable. The solution? Technology.

With changes coming to tip credit laws, technology can help your restaurant adjust and stay profitable.

11/13/2024

Looking for ways to improve the culture at your restaurant? We highly recommend considering any of these tips from Chef Tara Monsod of ANIMAE in San Diego.

Already been working on implementing new policies to improve the work culture? Share your tips with us below!

Chef Tara Monsod of ANIMAE provides her top tips for building a kitchen mentorship program for restaurants.

10/17/2024

Major perk alert: our Back of House experts research and vet the best technology platforms across a variety of categories so you don’t have to!

If you’re in need of some help with streamlining your labor management, here are some of our favorite tools.

10/09/2024

A website is so much more than just a way to learn more about your restaurant. If designed properly, it can also be a great way to drive business and increase profits.

Learn how to build a restaurant website that enhances your restaurant marketing efforts and improves profitability.

10/03/2024

We love learning new ways to approach some of the industry’s greatest challenges from restaurants that are trying new things (and crushing it!).

This is a great example from about how a little creativity and a willingness to try something new can address the industry-wide challenge of staff retention.

09/26/2024

Looking for new ideas for how you can market your restaurant? We've got you covered.

Content marketing for restaurants is a powerful tool to attract new customers and increase sales.

09/19/2024

Worried about how changes to minimum wage and tip credit laws will impact your restaurant business? You're not alone.

Restaurant operators all over the country are already panicking about how these new laws will effect their bottom line. We have good news though: technology can help you approach operational challenges in a whole new way and boost revenue.

With changes coming to tip credit laws, technology can help your restaurant adjust and stay profitable.

09/16/2024

"Staying informed on the trends is no longer an option, but a necessity," says Back of House expert Rachel Morgan. "It's clear to see that restaurants who are adopting these kinds of technologies are seeing a better return and improving overall business operations."

Technology has played a bigger role than you might realize in pushing the hospitality industry forward over the past half century.

Here are Rachel’s three tech trends to watch.

09/05/2024

Looking to create a better work culture in your restaurant? Start by documenting your HR policies.

HR policies play a major role in shaping the restaurant experience for employees, and there’s a lot you have to consider - from sick days and conduct issues to top reporting and paid family leave.

We spoke with Kelly Peters, Head of HR for , to figure out the 5 essentials you should think about when putting HR policies together for your restaurant.

05/15/2024

Back of House’s own Nick Florek will be one of the experts at tonight’s FREE networking event from 5-8pm. Will we see you there?

04/15/2024

Curious about how AI could help with restaurant operations? Skeptical that AI has a place in the industry?

You're not alone! Many operators looking to streamline operations and become more efficient with their marketing efforts are turning to or considering AI.

If you’ve been struggling to figure out how AI might be useful for your business, join us for a webinar on the topic on Thursday, April 18th at 2pm EST. In addition to walking you through the basics of implementing AI in your restaurant, there will also be an expert panel discussion moderated by Back of House’s own Spencer Michiel.

Tap the link to register: https://backofhouse.io/events/ai-webinar?utm_campaign=Back%20of%20House%20News&utm_medium=email&_hsenc=p2ANqtz-8WYkGr8dC-olyIcedIzdPwIjVwn5oPpxxTwo802bUC1jevg0A8rW6E2aiXP5HfMrQvnXDPg7DdcbrK9SU0adMVDLWQFw&_hsmi=301751058&utm_content=301751553&utm_source=hs_email

03/20/2024

Toby Franklin, partner and COO of Rocket Farm Restaurants, shares how their innovative university program is reshaping career paths and boosting retention in the industry. https://backofhouse.io/resources/rocket-farm-restaurant-staff-retention-university-development-program

03/11/2024

Navigating the landscape of AI integration within the restaurant industry can seem daunting at first glance, but it's essential to recognize that AI is a tool that can improve your work rather than replace it. We have six strategies to help you harness the potential of AI and optimize your restaurant's performance. https://backofhouse.io/resources/ways-ai-can-improve-your-restaurant-operations

02/22/2024

A good menu is your first line of sales in every dining experience. It should be welcoming, straightforward, and friendly. Here are some tips to keep in mind.

02/16/2024

Anthony Valletta, president of Bartaco gave us some advice for first-time restaurant owners, including a reminder that every mistake holds potential lessons. Failing to learn from your team’s mistakes leads to operational inefficiencies that could soon mean a failed restaurant.

02/02/2024

Meet Ed Crochet and Justine MacNeil, the husband-and-wife team behind Philadelphia-based Fiore Fine Foods. After becoming parents, they aimed to reclaim more time together, enhance their quality of life, and foster a better work-life balance for their staff.

Their solution? Dropping dinner service and rebranding as a daytime cafe. Read their story and discover how they navigated this strategic change while still prioritizing their team’s well-being. https://backofhouse.io/resources/restaurant-fiore-fine-foods-improving-quality-work-life-balance-dropping-dinner-service

01/22/2024

Chef D. Brandon Walker talks about how his “rough and tumble path” landed him in the kitchen. As the owner of multiple restaurants in Los Angeles, Chef Walker spoke to us about how his past has informed his current approach to leadership and hiring. Hit the link to read his full interview: https://backofhouse.io/resources/los-angeles-interview-chef-brandon-walker-disrupting-restaurant-labor-model-art-room

01/16/2024

Social media INS and OUTS for 2024.

Social media has become a game-changer for restaurant operators, and it’s only going to get bigger.

So, is Instagram the go-to platform right now? Should you be on TikTok? Do photos or videos perform better? Samantha Markiewicz, VP of Digital at Bread and Butter, shares all the answers to help you create an effective social media strategy for your business. Jump into her full article here: https://backofhouse.io/resources/how-social-media-strategy-changing-restaurants-tiktok-instagram-videos