Modern Restaurant Management

APRIL 29, 2021

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. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Two-thirds of new hires signing up for DailyPay.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

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. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

OCTOBER 7, 2021

According to the 2021 State of the Restaurant Industry Mid-Year Update , more than 3 in 4 restaurant operators struggle with recruitment and retention, despite an increase in employment. Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. Dining room procedures. Staff Management.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

NOVEMBER 2, 2022

To master the process, consider these tips to recruit and retain long-term employees. One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic. There’s an art to interviewing hourly workers.

Hiring 396

Hiring Front of House Back of House Employee Relations 396

7 Shifts

FEBRUARY 13, 2023

We operate as a tip pool restaurant with equal parts shared between the back and front of the house, weighted by position and number of hours worked. It’s no secret that with a workforce mass exodus and rising minimum wages, the restaurant industry is long overdue for an overhaul of its business structure and compensation model.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Modern Restaurant Management

APRIL 11, 2022

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. A recent article in The New York Times cited a 5.7-percent

Cash Management 508

Cash Management Healthcare Social Media Communication 508

Modern Restaurant Management

DECEMBER 16, 2021

While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. In August, the restaurant industry lost more than 40,000 jobs. Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

FEBRUARY 18, 2020

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. The kitchen is backed up so your customers have to wait a long time for food and take it out on you.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

7 Shifts

DECEMBER 27, 2019

Recruitment ($1,172.80): Expenses in this category are linked to the payroll spent on the person who is responsible for conducting hiring activities, like writing a job description and sifting through applications, and the costs associated with posting and advertising a job. How does this revolving door affect the restaurant industry?

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Modern Restaurant Management

DECEMBER 14, 2021

Knowing this will continue into 2022, we are continuing to focus on implementing technology that will help on-site team members streamline and efficiently perform their work to the best of their ability. A drop in employee retention & difficulty in hiring. Supply chain : Supply chain issues will be a key challenge in 2022.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

7 Shifts

MAY 31, 2021

On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

EATER

APRIL 26, 2021

They will come back in waves and on their timeframe. Not just like, I need one here, one there, but for a business owner, if you’re reopening and you’re getting your delayed projects back on track, you’re looking for 10 cooks. Many workers still don’t feel safe returning to work during a pandemic. But not right away.

Back of House 246

Back of House Front of House Hiring Hospitality 246

7 Shifts

JUNE 16, 2022

They all prevent franchisors from seeing the day-to-day pains and successes that their franchisees experience. Throw in dozens of locations to manage, and visibility becomes foggy. That's why many franchisors rely on a franchise advisory council (FAC). Table of Contents. Purpose of a Franchise Advisory Council? Who Should be on the FAC?

Franchise 370

Franchise Franchising Communication Front of House 370

7 Shifts

JUNE 8, 2020

Andrea: “ Recruiting and retaining a strong team in an industry where high turnover is a known concern.” As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Rachel: “The people!

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 150

Management Management Front of House Back of House 150

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 420

Franchise Franchising Food Safety Kitchen Safety 420

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

Restaurant365

AUGUST 27, 2021

Recruitment (and retention) have long been challenges in the restaurant industry, but operators are currently having difficulty filling unprecedented numbers of open positions. Promoting your restaurant culture is an effective way to recruit the best restaurant employees. Most restaurants are trying to hire right now.

Recruiting 151

Recruiting Social Media Front of House Hiring 151

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Sushi Maki Ocean Tempura. “Sushi Maki is a true family affair.

Brewery 348

Brewery Design Food Supply Equipment 348

Open for Business

AUGUST 10, 2023

Here’s how to hire great employees, with tips for recruiting and retaining staff for a restaurant. A quality candidate should have several years of experience in different front-of-house roles. Knowing how to hire employees can make or break your restaurant. How many workers do you need for your restaurant?

Hiring 167

Hiring Recruiting Reference Website Management 167

Modern Restaurant Management

FEBRUARY 6, 2020

In partnership with Alberta restaurateur, Samira Shariff, the brand’s first Canada location will open in Edmonton in the coming months, the first of five locations planned in the province over the next eight years. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif. locations, whether joining us on vacation or business travel.

Franchise 383

Franchise Franchising Fast Casual Customer Experience 383

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?

Back of House 52

Back of House BOH Front of House FOH 52

Embrace the Suck

APRIL 18, 2022

We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%).

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

7 Shifts

MARCH 29, 2023

What is your brand doing to give back? I think there's been a very big change in landscape of how we're recruiting and how purpose-driven restaurants need to be versus just selling an experience.” “Yeah, I've always been admiring from a distance, the Barteca brand when it was Barcelona and bartaco. What does your brand mean?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

Cheetah

JUNE 25, 2021

Before COVID, workers would perform countless insignificant, back-breaking tasks, while restaurants would spend outrageous sums on payrolls that did not contribute to their bottom line. Benefits, second only to salary, substantially contribute to employee retention and recruitment. The problem is not just with hiring. Hire less people.

Front of House 147

Front of House Back of House Guest Recovery Hiring 147

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

EATER

JANUARY 28, 2022

As a young, lighter-skinned Black woman of mixed heritage, Melton says she was often assigned by her managers to the busiest, most front-facing sections of the restaurant along with her white and young coworkers. . — during her six years at Seasons 52 Wine Bar and Grill in Memphis, Tennessee. But she says they weren’t receptive.

Cash Management 246

Cash Management Restaurant Law Employee Relations Food Supply 246

Hot Schedules

FEBRUARY 23, 2022

Rushing back mourning employees only contributes to lost productivity and burnout, and once that happens, quitting becomes only a formality. Whether discounts on travel, events, retail shopping, or wellness shopping, giving employees greater access to products and services is an effective recruiting pitch. b3lineicon|b3icon-list-add|?|List

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

7 Shifts

NOVEMBER 1, 2022

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Before you get any ideas for a cheesy radio spot, take a step back and look at the bigger picture. Restaurant owners and operators wear a lot of hats.

Seating 221

Seating Email Marketing Marketing SEO 221

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195