Modern Restaurant Management

JUNE 2, 2020

So, the public is listening and watching very closely for clues that you are doing all the things to keep employees, the food, and customers safe. ' So now the big question everyone is trying to answer is this- What exactly is ‘Safe Hospitality’ and how is that going to affect the whole dining experience?

Training 545

Training Kitchen Safety Food Safety Website Management 545

Modern Restaurant Management

JUNE 29, 2020

If you make them feel welcomed, they will continue to come back again and again and will remember your personal touch on their experience. Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic. Now is the time to come together and stay positive.

FOH 539

FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

MARCH 6, 2020

2019 was the year of customer convenience, and 2020 will be the year of customer satisfaction. Bringing the sales and scheduling systems together can tell you which employees produce the biggest numbers, and which employees could use some coaching. That's why 2020 will see a focus on the fundamentals.

2020 515

2020 Coaching Front of House Customer Service 515

Modern Restaurant Management

AUGUST 5, 2024

What can restaurant operators learn from this experience? He concentrates his practice on commercial litigation and has experience in settlements in data breach cases. As with employee data, restaurant chains are low hanging fruit for class action claims in this context given the number of customers that could be affected.

Employee Relations 493

Employee Relations Insurance Healthcare Restaurant Law 493

Modern Restaurant Management

FEBRUARY 6, 2023

Here are coaching tips to get your team ready for a super weekend in your bar. Don’t let your FoH team get called for Delay of Game when customers need ordering assistance. Holding on to kegs too long threatens your guest experience. They’re not only football fans, but also fans of the experience you provide.

Bar 474

Bar FOH Coaching Brewery 474

Modern Restaurant Management

MARCH 31, 2021

Smart business owners who find inexpensive, creative ways to anticipate and fulfill customers’ needs will stand out through COVID-19 and beyond. Here are some needs that customers are likely to be prioritizing right now, with some low-cost ideas on how to meet those needs. Safety and Normalcy. The Human Touch.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

AUGUST 23, 2021

The following principles are adapted from the author’s new book, Leading the Customer Experience. You’ll need managers to advocate for employees’ great ideas, and coach them through the process, rather than passing the idea onward with a perfunctory “thanks.” The positive engagement is evident.

Innovation 493

Innovation Fine Dining Website Management Coaching 493

Modern Restaurant Management

OCTOBER 20, 2022

Now more than ever, effective customer service is pivotal in retaining customer loyalty and regenerating pandemic-hit revenue. The key to providing outstanding customer service is ultimately through coherent communication, as adequate English language competency is essential for ensuring a positive guest experience.

Communication 470

Communication Hospitality Customer Service Fast Casual 470

Modern Restaurant Management

NOVEMBER 10, 2020

Day in and day out, they are running the business and interacting directly with customers. In many cases, they build relationships, knowing what your customers like and don’t like, and can often be the difference between a good and bad customer experience.

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Modern Restaurant Management

JUNE 29, 2021

Adding a literal voice to the brand creates a more intimate experience for the listener – something you can’t always achieve with words on a screen. For example, say you’re a coffee shop with customers who have become loyal to their morning brew and business meetings at your location. No paid radio required.

Marketing 535

Marketing Sports Social Media Coaching 535

Modern Restaurant Management

FEBRUARY 28, 2020

San Diego Entrepreneur and Mission Beach area residentn Brad Hunter is disrupting the luxury hospitality industry with an entirely uncharted concept: AQUAlounge , an floating nautical experience slated to debut in San Diego, California in fall of 2020. “I found inspiration on my travels. . “I found inspiration on my travels.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

OCTOBER 23, 2020

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Providing excellent service and a friendly atmosphere will earn you regulars – and those sought after five-star customer reviews. So how do we develop vital customer service?

Communication 446

Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

APRIL 19, 2022

You can have a great location, fabulous service, and a flashy menu, but if the food isn’t good, you won’t develop a loyal customer base. You can think about portion sizes and experiment with specials. They can also commit to coaching Little League or taking college classes at night. Staffing Your Restaurant.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. It can also be the enemy of payment processing cost efficiencies and the ability to deliver a satisfying customer experience (CX). Are your staff sufficiently trained in how to handle your customers?

Operations 410

Operations Loyalty Program Mobile Ordering Consumer Goods 410

Modern Restaurant Management

MARCH 13, 2020

For myself, as a lifelong and collegiate-level athlete, I am reminded of the lessons in leadership taught to me by coaches, my family, and professional mentors. Operators that focus on meeting their customers needs’ in terms of takeout and delivery options, will likely experience some success. 2: Practice Adaptability.

Leadership 539

Leadership Sports Catering Customer Service 539

Modern Restaurant Management

NOVEMBER 8, 2022

Your restaurant is open and customers are back. Even if the company has a more formal training program, the process can still get short shrift as the demands of serving customers take precedence over reinforcing training. Providing consistent coaching and oversight of new and especially young employees. Exhaustion from overwork.

Management 504

Management Management Food Safety Hiring 504

Embrace the Suck

JANUARY 20, 2021

This goes back to embracing what “hospitality” really means: you’re the host to others’ experiences. I have a rule that all my coaching clients must follow: 100% Thank U’s. You need a line cook, you have a bias for those resumes that have lots of experience. ” Yes, manners maketh the culture.

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Culinary Cues

APRIL 13, 2022

The smell of meat caramelizing on an open fire, the chew of crusty artisan bread, the creaminess of cultured butter, the crunch of a Fall apple, or the deep flavor of a warm July tomato pulled directly from the vine are heavenly to experience. The “coach” would be, as she puts it: “the liaison between the doctor and the patient.

Coaching 442

Coaching Reference Food Order Customer Experience 442

Modern Restaurant Management

APRIL 27, 2020

. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. “The post-COVID dining experience will no doubt be different.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? Treat everyone as you would want to be treated. [] LISTEN AND HEAR Hear the chef, manager, your peer cooks, the dishwasher, service staff, vendors, and customers. How eager are you to reach that position of chef?

Uniforms 434

Uniforms Point of Sale Coaching Small Business 434

Modern Restaurant Management

APRIL 27, 2020

. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. “The post-COVID dining experience will no doubt be different.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 493

Kitchen Safety Food Safety Coaching Training 493

Embrace the Suck

MAY 24, 2023

We're curators of memorable experiences for others. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. While you may already be promoting to your customers, it's equally significant to advertise to your prospective staff.

Recruiting 335

Recruiting Hiring Coaching Customer Experience 335

Modern Restaurant Management

MARCH 27, 2024

Greenberg is an internationally recognized speaker, author and coach with franchise clients that include McDonalds, Great Clips, GNC, RE/MAX, Smoothie King, Global Franchise Group and many more. But they might buy into the idea they “provide extraordinary meal experiences that bring people joy.” To feel/look important?

Coaching 275

Coaching Franchising Franchise Book 275

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. For the average restaurant, that means serving four more customers a day. Does your restaurant have core values that guide the customer and employee experience?

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

SEPTEMBER 19, 2024

Since they lived next to their business, they often sent customers home with handmade pasta and meatballs. Solution Payroll in minutes Family is at the heart of Little Italy Ristorante, and this extends to treating customers and staff like kin. Avery knew how important it was to prioritize the employee experience.

Cash Management 370

Cash Management POS Customer Experience Food Truck 370

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. I can’t predict those things” is an admission that you are not prepared.

Leadership 473

Leadership Point of Sale Training Coaching 473

Modern Restaurant Management

JULY 30, 2021

The partnership with Clean Juice is highlighted by the creation of the brand’s first-ever national TV spot featuring Tebow and his experience with the brand. The tail winds are strong, and it's about executing at a high level while still focusing on each and every customer.” ” Curry Up Now Adds Incentives LTO.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Modern Restaurant Management

JULY 10, 2023

When the pandemic made in-person auditing a challenge, Focus Brands International pivoted to virtual visits out of necessity, developing their Customer Experience Center of Excellence (CECE) and Operations Excellence Reviews (OERs). The new system is a radical reimagining of what continuous improvement and feedback can look like.

Audits 221

Audits Operations Coaching Food Safety 221

Modern Restaurant Management

AUGUST 19, 2020

Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. Additional Panelists include: Ryan Volberg – SVP and GM, PAR Restaurant Solutions Group. US Foods Holding Corp.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

JANUARY 12, 2024

To meet this need and earn customer loyalty, we offered free delivery to our catering clients, generating word-of-mouth marketing, enhancing our restaurants’ reputation. At Georgia Foods, we continue to invest in and evolve our catering efforts to meet the high expectations of today’s customers.

Catering 275

Catering Coaching Communication Customer Service 275

Future Food

MARCH 5, 2019

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. We are looking for the same thing – an authentic and positive food and beverage experience. Today’s customer is demanding a positive experience in equal parts, food, service and price.

Customer Experience 99

Customer Experience Hospitality Coaching Customer Service 99

7 Shifts

AUGUST 19, 2020

By creating your own restaurant staff training manual, you will eliminate these types of errors and ensure everyone receives consistent training, which delivers a consistent level of support to your staff and service to your customers. Happier, motivated staff results in reduced turnover and better customer service.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Culinary Cues

JUNE 1, 2020

Are they listening to people with the background to know, with insight that is based on experience, or with the talent to find solutions? WHAT WE LEARN: – Effective leaders convert listening to learning and invest the time to build a level of understanding that factors in proximity and relies on experience and facts.

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

Culinary Cues

FEBRUARY 20, 2024

Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Chefs know how to play it safe; cooks understand what it means to stick to the basics, and many customers do like to embrace predictability.

Coaching 442

Coaching Small Business Café Entertainment 442