Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. When a chef takes part in active demographic research – a menu might very well reflect something about the community where the restaurant sits. Owners have a tough time staying out of the menu planning process.

Menu 450

Menu Seasonal Menu Front of House Café 450

Modern Restaurant Management

APRIL 30, 2021

Focus on changing the processes of your restaurant to accommodate the new realities and to reach out to customers living in your local areas. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services. Enforce face-mask wearing for both employees and customers.

Marketing 568

Marketing Food Safety Social Media Small Business 568

Culinary Cues

SEPTEMBER 14, 2023

Yes, I am talking about your corner restaurant and the employees who work there. TARDINESS OR NO SHOW: If dependability issues slip out of control and an employee is constantly late and has a record of not showing up when expected or scheduled, then it’s time to pay attention. Being a cook is an emotional powder keg.

Employee Relations 435

Employee Relations Training Take-out Fine Dining 435

Culinary Cues

APRIL 10, 2023

To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service.

Employee Relations 514

Employee Relations Restaurant Law Waste Article 514

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. MRM Restaurant Survival Guide Updates.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Culinary Cues

MAY 23, 2021

They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. Now we have an opportunity to be reborn – to change what is wrong with how we operate and come out bigger and better in the end.

Guest Recovery 450

Guest Recovery Front of House Employee Relations Food Truck 450

Culinary Cues

NOVEMBER 17, 2020

Each will have their own list of prep that relates to either a station or event and with rare exception they are allowed autonomy in how they approach the work. Once service begins there will not be any time to take care of prep that was not completed in advance. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Back of House 544

Back of House Seasonal Menu Customer Service Front of House 544

Culinary Cues

FEBRUARY 16, 2021

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. These are the places where memories are built and where customers become friends, and friendships last from generation to generation.

Fine Dining 449

Fine Dining Employee Relations Front of House Small Business 449

Culinary Cues

JULY 23, 2022

I had a call out of the blue from a former culinary student and co-worker at a four-diamond restaurant. I have known him as student, employee, and friend for many years, I even attended his wedding. Something became even more apparent to me today, something that I have felt for decades, but suddenly it became vividly clear.

Employee Relations 430

Employee Relations Workshop Events Social Media 430

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 421

Workshop Article Take-out Uniforms 421

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Extra side, desert, take-home dressing, etc. Up to date info and employee processes will make the research and dining/ordering experience all the more impressive. Here are their insights.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. Sure, the restaurant has been offering take-out options for the past six weeks, but it’s not the same experience for the cook.

Front of House 457

Front of House Back of House Dine-in Food Order 457

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 434

Food Seasonal Menu Waste Point of Sale 434

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

Social Hospitality: Restaurants

MAY 6, 2020

The luxury hotel, where rooms typically top $1,000 a night, closed at the end of March and is not taking new bookings. ” MGM Resorts also pledged $1 million to an employee emergency grant fund and donated the equivalent of 400,000 meals across the United States. Yum Brands: Supporting Employees.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. Some may be just starting out while others are seasoned veterans. DEDICATE THE TIME. DEDICATE THE SPACE. COOK LIKE IT WAS FAMILY.

Front of House 377

Front of House Back of House Small Business Employee Relations 377

EATER

JULY 30, 2020

In many cases, the employees’ personalities were turned into their personal brands. Branding oneself as the creator of a viral dish (“ the stew ,” “ the pasta ”) or crafting an identity around a quirk or personality trait , all but eliminates the need for bona fide experts, allowing the internet-friendly celebrity chef to take their place.

Social Media 356

Social Media Employee Relations Magazine Food Order 356

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. As a percentage of sales, restaurant labor cost percentage is the amount spent on all labor-related costs compared to your gross sales in a specific time period. Payroll Taxes.

Management 253

Management Management Employee Relations Restaurant Law 253

Culinary Cues

DECEMBER 5, 2019

What was takes center stage and. Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. Vision is energy for an active mind while.

Inventory 65

Inventory Employee Relations Take-out Training 65

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Having a specific goal will help you plan out your budget, labor needs, marketing strategy, messaging, and organization before the event. Offer free stuff ??

Events 351

Events Social Media Kitchen Safety Seating 351

Culinary Cues

MARCH 4, 2020

Don had the skills to be the chef in a property, but his life pressures, subsequent heavy drinking, and lack of care for his personal wellbeing kept that carrot out of his reach. Whenever he got close to breaking out of his environmental past he would revert back to his comfort zone and turn people off.

Employee Relations 323

Employee Relations Hotels Take-out Restaurant Law 323

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. What an honor it is to cook for others.

Kitchen Safety 385

Kitchen Safety Back of House Front of House Food Safety 385

Hot Schedules

APRIL 7, 2020

The HotSchedules + Server Life COVID-19 Live Blog. HotSchedules and Server Life have partnered to provide resources, news, updates for restaurant employees impacted by the COVID-19 crisis. Take a look below: Latest News and Updates. Take a look below: Latest News and Updates. EST. Click here for more information.

Blog 125

Blog Employee Relations Small Business 2020 125

Culinary Cues

OCTOBER 23, 2019

The power went out for a few hours, but when it returned I stopped into the bar for a drink. The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. Employees fully believe that anything beyond what is in their job description is not their responsibility.

Hospitality 242

Hospitality Employee Relations Cash Management Training 242

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Safety If you can run your business as a takeout and delivery spot, consider whether or not you can carry out operations safely to avoid spreading COVID-19. Reach out to those in need and engage in genuine conversation.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. www.harvestamericacues.com BLOG. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 446

Leadership Definition Employee Relations Training 446

Culinary Cues

APRIL 25, 2021

Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. QUICK SERVICE: This is the food noise experience for both the customer and the employee. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Food 447

Food Fine Dining Café Customer Experience 447

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? So—you’re ready to take orders.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. So, let’s take inventory. Wholesale change is needed in this area.

Employee Relations 436

Employee Relations Training Fine Dining Communication 436

Culinary Cues

JULY 19, 2022

As chefs, we have a responsibility to involve young cooks in those experiences, repeat them frequently enough so that it sinks in, encourage them to reflect on those experiences, take them apart and put them back together, and assess how they fit (good, bad, or indifferent). www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Training 426

Training Presentation Employee Relations Article 426

7 Shifts

MARCH 8, 2023

They guide us with our mission and vision and inform the way we work - day in and day out. Embrace new challenges: You are open and adaptable to change and are willing to step out of your comfort zone, pushing yourself towards continuous self-improvement. Be radically candid: You always deal in an honest, direct and respectful way.

Customer Experience 366

Customer Experience Leadership Blog Employee Relations 366

Modern Restaurant Management

AUGUST 16, 2021

Throughout the pandemic, QSR restaurants, particularly chains, benefitted from well-established off-premises services, like carry-out, drive-thru, and delivery. In this year’s second quarter, off-premises grew by +5 percent compared to a year ago, driven by gains in carry-out and delivery orders. “The U.S. percent overall.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

Culinary Cues

NOVEMBER 16, 2019

Even though I have spent five decades in the restaurant business, and even though I have thought about owning a restaurant many more times than I can count – I had either enough intelligence or far too much fear to actually take the leap. Every competitor, even the marginal ones, takes away from your business potential.

Training 273

Training Employee Relations Customer Service Customer Experience 273

7 Shifts

MAY 15, 2020

After months of lockdown, many states and provinces across the US and Canada have begun rolling out their reopening plans to start getting people back to work in the new normal. Disclaimer: This blog is intended as a quick summary of health screening requirements and should not be used in place of professional legal advice.

Document 347

Document Employee Relations Reference Travel 347

Sling

APRIL 5, 2021

In this article, the experts at Sling share 12 tips to help you keep your employees motivated, engaged, and productive. Which do you give your employees? Yes, there may be a time when bad behaviors or results need to be pointed out, but for the most part, you can attract more flies with honey. 1) Have A Positive Attitude.

Employee Relations 185

Employee Relations Small Business Communication Tip Distribution 185