Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Eat healthier.” Cash is dirty.

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Modern Restaurant Management

JANUARY 8, 2021

With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. The major focus of these guidelines is keeping customers safe, but it’s equally important to consider the safety of employees. Keep Masks On, But Get In Sync.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

MARCH 31, 2021

Safety and Normalcy. Then the same devices that make guests feel more secure, such as safety screens between booths, can be erected in a way that increases the feel of intimacy or privacy. Employees should be coached on how to establish connections, which can be difficult through masks and distance.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

APRIL 27, 2020

" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

The Rail

OCTOBER 3, 2024

By Indiana Lee, Contributor The old idiom “a team is only as strong as its weakest link” is shown to its fullest extent in the food service industry. While the adage applies to a wide range of restaurant operations, one of the most vital is food safety. If you’ve seen any of these in your kitchen, it’s time to course correct.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

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

Modern Restaurant Management

APRIL 27, 2020

" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” The end result of great food, satisfied guests, and a profitable restaurant rests on the shoulders of the group working in unison. This is where you are right now. It took a lot for you to get to this point.

2022 448

2022 Education Coaching Kitchen Safety 448

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

Modern Restaurant Management

JULY 10, 2023

Brands of all sizes must conduct regular safety and quality audits to ensure all locations are consistently compliant. Now, we predict that the future of operational excellence will be collaborative, virtual auditing, and encourage more food brands to adopt this model and enjoy many significant benefits.

Audits 221

Audits Operations Coaching Food Safety 221

7 Shifts

AUGUST 19, 2020

By including them in your vision for the restaurant and providing tips on how they can improve their own food service skills, you’re putting trust and responsibility in their hands from day one—another key aspect of a person’s job satisfaction. Write your training guide as you’d coach them in person.)

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. It’s critical to our corporate mission and the values we strive to achieve.”

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. And because our food travels so well, guests never have to choose between quality and convenience."

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

Modern Restaurant Management

JULY 30, 2021

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” There aren’t a lot of products that are transparent about what is in your food.”

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Cheetah

MAY 11, 2021

To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ). Local food producers and manufacturing facilities have been operating at reduced capacities and battling employee coronavirus outbreaks.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Ken Burgin

MARCH 27, 2022

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. Details of her excellent course are outlined here.

Design 113

Design Menu Management Management 113

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. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

360Training

JULY 23, 2020

Recently, we talked about careers in food service management and how most managers (and owners!) Training and development can be the keys to higher staff retention, higher customer satisfaction, and better food safety. Food safety and employee hygiene. You have plenty of ways to train and coach employees.

Coaching 78

Coaching Leadership Food Safety Kitchen Safety 78

Aaron Allen & Associates

JUNE 25, 2024

Increase Efficiency: By rethinking your kitchen’s design, you can reduce food preparation times, minimize waste, and enhance overall productivity. By reconfiguring their kitchen, we helped them reduce food prep times by 20%, cut waste by 15%, and increase overall sales by 10%. Coaches are common. Exciting times!

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

Xtra Chef

NOVEMBER 13, 2019

Gallup recently found that engaged teams have up to 59% less turnover, 10% higher customer ratings, 21% greater profitability, 17% higher productivity, 70% fewer safety incidents and 41% less absenteeism. In football, legendary coaches have what they call a “coaching tree.” Chefs can do the same thing.

Coaching 104

Coaching Kitchen Safety 2009 Small Business 104

Sante

JANUARY 26, 2020

Enjoy the big game at a new eatery or acclaimed restaurant with stellar food & drink specials in Miami on Super Bowl Sunday! Safety Package | One pitcher of Mojito and two orders of chips & salsa $450 for the game | 6PM - 11 PM $650 for the day & game | 9 AM - 11 PM. Event date: February 2, 2020 (All day).

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

Crunchtime

FEBRUARY 7, 2024

From how to set up the store before opening to how certain foods should be prepared to certain areas should be sanitized, having a standard way of doing things makes work more efficient and gives you confidence that employees will do work the right way even when you’re not there.

Operations 78

Operations Audits Cash Management Food Safety 78

Ken Burgin

AUGUST 1, 2023

Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers. Your challenge is to maintain excellent service and food quality. Share and compare. How would you handle this request?

Training 60

Training Management Management Kitchen Safety 60

Apicbase

MAY 30, 2024

This results in decreased errors, better customer satisfaction, and less food waste. You can also use your POS system to monitor expiration dates to ensure your customers always get fresh food. Waste Reduction: Better inventory control can greatly diminish food waste.

POS 52

POS Inventory Cash Management Point of Sale 52

MBB Hospitality

APRIL 25, 2018

Make sure they are up-to –date on all the important safety and hygiene rules that come into play in restaurants and hotels etc. They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. Good Team Player.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. ” The gift of food. During November, the percentage of restaurant food online mentions and reviews that was classified as positive grew by 7.0

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

Modern Restaurant Management

JULY 27, 2020

Health services such as physicians, counseling and mental health services, and health coaches are also closing at lower rates – all critical resources during this time. The virtual restaurant group provides modern, chef-driven food delivery options inspired by worldwide cuisine.

Franchise 443

Franchise Franchising Mobile Ordering Kitchen Safety 443

Modern Restaurant Management

NOVEMBER 19, 2020

Together, the initiative supported the food and beverage community by providing more than 500,000 freshly cooked meals and much needed supplies across 19 relief kitchens nationwide. Sharebite launched Sharebite Stations, a streamlined, post-COVID compliant solution for facilitating contactless food delivery at offices.

Mobile Ordering 367

Mobile Ordering Kitchen Safety Online Ordering Food Truck 367

7 Shifts

NOVEMBER 15, 2024

How do you ensure that your kitchen complies with health and safety standards? How do you handle complaints about food quality from customers? Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue. How do you ensure that your kitchen complies with health and safety standards?

Back of House 195

Back of House Management Management Operations 195

Single Platform

AUGUST 3, 2018

It’s pretty unnerving that the same people who handle and deliver customers’ food are also regularly handling cash, isn’t it? At Dig Inn, we carefully examine how every business action aligns with our values of sourcing ingredients from as close to home as possible, investing in our chefs, and serving delicious, vegetable-forward food.

Cash Management 36

Cash Management 2017 Restaurant Law Customer Service 36

Modern Restaurant Management

JUNE 19, 2020

Health & Safety Measures : Businesses can tell consumers if they are enforcing social distancing, sanitizing between customers, mandating staff wear masks and/or gloves, providing hand sanitizer or contactless payment, and more, top photo. Pre-COVID, companies provided food to employees and guests for meetings, events, or as a perk.

Food Safety 362

Food Safety Customer Experience Website Management Customer Service 362

Modern Restaurant Management

JANUARY 22, 2021

“Naf allows us to align and grow with a clearly differentiated restaurant brand with fantastic food, run by a seasoned and successful management team.” He is also a veteran entrepreneur and is a coach to many Fortune 500 companies. ” Fogo de Chão Inks New Deals. Hartman is a veteran, having served as a U.S.

Franchise 508

Franchise Franchising 2020 2021 508

Single Platform

AUGUST 3, 2018

It’s pretty unnerving that the same people who handle and deliver customers’ food are also regularly handling cash, isn’t it? At Dig Inn, we carefully examine how every business action aligns with our values of sourcing ingredients from as close to home as possible, investing in our chefs, and serving delicious, vegetable-forward food.

Cash Management 28

Cash Management 2017 Restaurant Law Customer Service 28

Modern Restaurant Management

JUNE 3, 2021

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.

2021 474

2021 Fast Casual Mobile Ordering Guest Recovery 474

Culinary Cues

NOVEMBER 20, 2023

Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines? Pool your resources to address safety. This would never happen in a restaurant.

Customer Experience 446

Customer Experience Customer Service Food Safety Hospitality 446

Modern Restaurant Management

JANUARY 29, 2021

For example, I see industry trends moving toward: A more active and robust food safety culture. Coach Employees to Be an Extension of Your CQO. Coach Employees to Be an Extension of Your CQO. Another upside to using a QMS is that it puts you ahead of the curve with how the FDA is planning the future of food safety.

Audits 457

Audits Food Safety Kitchen Safety Coaching 457

EATER

DECEMBER 15, 2021

In the coming months, Starbucks Workers United, the collective group of employees (or partners, in Starbucks parlance) that organized in the Buffalo region, will press forward with plans to negotiate pay increases and improved safety practices. I realized then that they did not care as much about our safety as they claim.”.

Employee Relations 261

Employee Relations Food Safety Coaching Insurance 261