Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

EATER

SEPTEMBER 13, 2023

Before the fire, Lahaina’s world-famous Front Street was little more than a patchwork of wooden shacks held together by layers of paint, cooking grease, crusty sea salt, banana sap, and gossip. Over the years it housed a saloon, stage, and movie theater. Over the years it housed a saloon, stage, and movie theater.

Front of House 345

Front of House Back of House Food Truck Dine-in 345

7 Shifts

JANUARY 26, 2021

2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it.

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2021 Front of House Social Media Back of House 370

Culinary Cues

NOVEMBER 10, 2023

Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”. Is there room to improve?

Seminar 387

Seminar Front of House Back of House Workshop 387

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. This section of the meeting gives managers time to teach and coach their team. What is a pre-shift meeting.

Front of House 397

Front of House Back of House Customer Service Coaching 397

7 Shifts

JANUARY 5, 2022

We can now identify and reward highly engaged members of our team while providing the proactive coaching others need to excel at their job.". The term “ restaurant technology " is thrown around a lot, and it's understandable why restaurant owners and employees are skeptical when they hear it. Helping Restaurants Save Time on Scheduling.

Back of House 368

Back of House Point of Sale Front of House Coaching 368

Embrace the Suck

JANUARY 13, 2021

Yet, here you are still slugging it out every single day doing battle on the front line. Now, before you say, “ But Coach, you are an anomaly and my situation is different.” You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.

Coaching 360

Coaching Back of House Front of House Take-out 360

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

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. Maybe it’s me but I have seen a growing number of restaurants (certainly not the majority at this point) who are simply not trying that hard anymore.

Front of House 358

Front of House Back of House Coaching Customer Service 358

Goliath Consulting

JULY 28, 2020

This skillset will hold more significance now during the COVID-19 pandemic. People (guests and staff alike) are on edge, and more sensitive at this time of uncertainty. For example, a guest might refuse to wear a mask; a guest may file a complaint on a poorly handled order via third-party delivery. Worksheets can come in handy.

Leadership 348

Leadership Employee Relations Front of House Communication 348

7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. They must also focus on creating memorable experiences for customers at every touchpoint. 60% of guests who have a positive experience are likely to dine at a restaurant more frequently. Food quality Food quality plays a big role in your customer’s experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Culinary Cues

MAY 26, 2020

OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside?

Kitchen Safety 275

Kitchen Safety Food Safety Leadership Front of House 275

Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 347

Fine Dining Dine-in Front of House Design 347

EATER

JUNE 28, 2023

Deep dish gets the fine dining treatment | Chuck Hodes/FX A 15-year restaurant veteran, The Bear ’s culinary producer is responsible for the show’s food as well as the cast’s cooking skills Courtney “Coco” Storer has worked in some of the world’s most vaunted kitchens, including Verjus in Paris, both as a chef and in the front of house.

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Seasonal Menu Front of House Food Back of House 246

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

NOVEMBER 30, 2021

Digital cookbooks have been a hard sell for big publishing houses, despite the promise of Amazon’s Kindle and other e-readers. Given the costs of creating a print version, going directly online can have higher dividends In June, Maria Hammonds took her digital cookbooks off her website. Those numbers both rose coming into 2021, to 3.6

Food 246

Food Book Front of House Back of House 246

Bottleneck Management

SEPTEMBER 2, 2021

Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. The coaching is incomparable, especially with the help of Jordan, the Vice President of Operations. This is my career, and I love it.

Front of House 148

Front of House Website Management Coaching 2016 148

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

Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Diners Show Holiday Spirit. “This is a challenging time for both consumers and businesses. . Hassle-free holiday meals.

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

7 Shifts

MARCH 29, 2023

He joined us on the Pre-Shift podcast to chat about bartaco's embrace of tech, their unique approach to training and career development, radical wage structure, and how all of those practices have them poised for growth in 2023. And now we're starting to get a little bit more of the purpose-driven, of 'what do you stand for?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Embrace the Suck

DECEMBER 25, 2019

One thing you have to know up front is that their business is a lot like yours: uber-competitive! Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know! They make their money as you do. No, they have two different shifts like you.

Food Truck 296

Food Truck Food Tip Distribution Audits 296

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Restaurant Reopening Requirements.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Hot Schedules

MAY 10, 2021

Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. So how do you stack your bench and coach your own team to maximum efficiency? We’ve got a few tips from the workforce management front office here at Fourth. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

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 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

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Full-Service Back-Of-House Staffing Improves, But Training and Coaching Needs Increase as Average Tenure Drops. At the end of Q3 and before the heavy volume holiday season commences, full-service restaurants have shored up their back-of-house staff.

Front of House 98

Front of House Fast Casual Back of House Fine Dining 98

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. Here’s where restaurant owners get off track. They focus on the wrong things. What are some of the wrong things?

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” We’ve all heard it. Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around?

Hiring 195

Hiring Front of House Back of House Document 195

SpotOn

OCTOBER 25, 2024

Clearing downed Bud Light bottles and empty glasses of the house red, Don came away with a positive impression of the hospitality industry that he carried with him through college. Don’s challenge was to cater to all tastes—and coach his staff on how to do the same. SpotOn is a better solution.”

Front of House 52

Front of House Back of House Coaching Beverage 52

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

Lavu

OCTOBER 13, 2023

What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. The ideal turnover rate changes based on type of restaurant.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Restaurant Clicks

NOVEMBER 21, 2021

San Jose is also home to the Winchester Mystery House, a mansion the widow of gunmaker William Winchester constructed over many years. La Foret is a French restaurant housed in a storied building, once a boarding house during the California Gold Rush. Indeed, more than one million people live in the city. Make a Reservation.

Back of House 118

Back of House Online Ordering Front of House Reservations 118

Ken Burgin

FEBRUARY 13, 2022

an experienced hospitality trainer and development coach. Chef issues vs Front of House – how are the challenges different? How can business owners and senior managers make this process more effective and efficient? In this podcast, Ken Burgin talks with Vanessa Pollock of VP Training & Development.

Leadership 60

Leadership Hospitality Front of House Coaching 60

Restaurant365

APRIL 26, 2022

The hiring crunch is especially tough for back-of-house employees, such as line cooks and dishwashers, who historically have made lower wages than many front-of-house employees like servers. As CFO, restaurant staffing strategy may not have historically been part of your responsibilities. The high cost of employee turnover.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Full-Service Back-Of-House Staffing Improves, But Training and Coaching Needs Increase as Average Tenure Drops At the end of Q3 and before the heavy volume holiday season commences, full-service restaurants have shored up their back-of-house staff.

Front of House 40

Front of House Fast Casual Back of House Fine Dining 40

Restaurant365

JANUARY 13, 2021

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. Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Rethinking manager accountability and empowerment.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

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. Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Rethinking manager accountability and empowerment.

Management 78

Management Management Point of Sale Food Supply 78