EATER

JUNE 9, 2023

Getty Images Long before they were the stars of tropical drinks or controversial pizzas, pineapples were the obsessively hoarded, perpetually pursued symbols of the elite Pray join us, gentle reader, for a quick spot of time travel. It’s the early 1700s, and you are a lady or lord attending a formal dinner at an English country estate.

Compost 246

Compost Back of House Coaching Hiring 246

The Rail

OCTOBER 3, 2024

Food Preparation and Handling Let’s start with the back-of-house since this is the area where food is prepared and most likely to be handled. Back-of-house hygiene practices are key, as this can be one of the main places where foodborne illness spreads through your restaurant.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

Hot Schedules

MAY 10, 2021

So how do you stack your bench and coach your own team to maximum efficiency? Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. Finding skilled talent isn’t easy. PLAY #1: Hire Quality Seasonal Staff. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

MARCH 13, 2020

BWW Franchisee Acquisition Completed. CV Partners, LLC, completed the previously announced acquisition of Diversified Restaurant Holdings, Inc. (“DRH”), one of the largest franchisees for Buffalo Wild Wings® ("BWW") with 64 sports bars across five states. DRH’s common stockholders received $1.05 per share in cash.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

Ken Burgin

DECEMBER 8, 2021

Training, the T-word, causes anxiety for many small business owners: don’t have the time, costs too much money, wasted on staff who don’t stay etc – small business thinking is very different to corporate culture, where training is embraced. What about extending this to online coaching and skill development for staff?

Training 113

Training Hospitality Coaching Website Management 113

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Aaron Allen & Associates

JUNE 25, 2024

At Aaron Allen & Associates, we specialize in strategic kitchen reconfigurations that not only streamline your back-of-house processes but also significantly boost your bottom line. By reconfiguring their kitchen, we helped them reduce food prep times by 20%, cut waste by 15%, and increase overall sales by 10%.

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

The Food Corridor

APRIL 21, 2021

That is why the more community kitchens we can support through our resources and technology, the more we are living out our mission to support local producers. . These forward-thinking programs offer training, guidance, support, and funding, as well as access to the kitchen space and equipment needed to take a food business to the next level.

Food 98

Food Coaching Food Truck Website Management 98

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Rethinking manager accountability and empowerment.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Rethinking manager accountability and empowerment.

Management 78

Management Management Point of Sale Food Supply 78

Margin Edge

JULY 10, 2019

Everybody has a different reason for getting into the restaurant business, but shuffling paper and maintaining spreadsheets usually isn’t among them. Ideally, restaurant management system software should speed up and automate that process. That’s changed with advances in technology and cloud computing.

Management 74

Management Management Point of Sale 2019 74

7 Shifts

NOVEMBER 15, 2024

How did you ensure nothing was wasted? For example, a candidate might share how they implemented a daily checklist for inventory and ingredient freshness, reducing waste. Asking the appropriate kitchen manager interview questions can reveal whether a candidate has the experience, skills, and abilities that your restaurant needs.

Back of House 195

Back of House Management Management Operations 195

Rocket Fuel

APRIL 13, 2022

With just about every aspect of your operation comes data – from your POS, payroll, and scheduling systems, to back-of-house and inventory, and everything in between. There are numerous uses for data dashboards, and a bunch of fantastic money and time-saving perks to using them ( like saving Area Coaches 2+ hours of work a day!

Operations 52

Operations Coaching Inventory Back of House 52

Apicbase

MAY 30, 2024

Therefore, the chances for errors and miscommunication between your front-house person and the back-house person are nearly nonexistent. Therefore, the chances for errors and miscommunication between your front-house person and the back-house person are nearly nonexistent. Let’s find out.

POS 52

POS Inventory Cash Management Point of Sale 52

Apicbase

MARCH 17, 2023

Adopting technology allows you to track inventory levels in real time, streamlining the supply chain , reducing waste, and ensuring ingredients are always available when needed. Because technology integration allows your business systems to talk, it improves communication between the kitchen and front-of-house staff.

Customer Experience 52

Customer Experience Consumer Goods Customer Service Food Supply 52

Kounta

SEPTEMBER 2, 2019

Our mission is to embrace all of the power and value that technology actually has to offer and to help our industry embrace it too, to do more with less, to waste less and ultimately to be more successful.”. Whether it’s cleaning, designing menus or ringing up sales, hospitality lives and breathes process every second of the day.

Hospitality 40

Hospitality Point of Sale POS Coaching 40

Modern Restaurant Management

NOVEMBER 19, 2020

In this edition of MRM News Bites, we feature restaurant community support endeavors, new tech and a little holiday fun. Supporting Independents. Ocean Spray Cranberries, Inc. launched the Ocean Spray Farmers for Chefs Alliance with the goal of helping as many qualifying independent restaurants as possible cover rent, utilities, and payroll costs.

Mobile Ordering 367

Mobile Ordering Kitchen Safety Online Ordering Food Truck 367

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I It served a purpose. I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

Modern Restaurant Management

OCTOBER 31, 2019

Front of house staff is more likely to churn – Everyone knows that more tables sat equals more money earned, but how do you turn tables faster without making guests feel rushed? National Menu Trends. The team at Upserve just released their latest trends report. The north and midwest have some of the highest rates of staff turnover.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345