Modern Restaurant Management

DECEMBER 2, 2022

As a manager, hiring an employee doesn’t mean your job is over. Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Setting expectations is important when wanting to get the most out of staff members. Setting Goals.

Management 474

Management Management Point of Sale Front of House 474

7 Shifts

NOVEMBER 15, 2024

Hiring the right people can make or break your business. What interview questions do you ask when hiring new restaurant employees? A good restaurant manager would use these opportunities to provide specific coaching, such as offering training on service techniques or cross-training in different areas of the restaurant.

Leadership 195

Leadership Management Management Operations 195

7 Shifts

NOVEMBER 27, 2024

This is something that we have our managers use on a weekly basis as well, so teaching them and training them how to do it literally takes no more than 15 minutes,” says Allie. That's usually the first place we go when trying to figure out how can we improve our labor.” says Allie.

Website Management 195

Website Management Communication Point of Sale Coaching 195

Culinary Cues

OCTOBER 3, 2024

Take a step back and give them their due; you are part of a team. [] BE THE EXAMPLE How do you want your employees to act, represent, perform, and connect? It takes very little effort and costs nothing to say: “thanks, great job, fantastic work, I appreciate all that you do, spot on, etc.” However, you cannot succeed alone.

Coaching 401

Coaching Restaurant Law Training Article 401

Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. Do not assume that your new hires will already know how to give the kind of customer service that you are looking for. Coach your new hire on some relevant examples of this. Have this start as job-shadowing, and then have the employee start taking the lead.

Communication 446

Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

MARCH 8, 2022

So much so that she’s made it her career’s work: as Chief Talent Officer at Sonny’s BBQ, Schatz is ever-passionate about coaching and developing talent and, most importantly, creating a positive career experience for the barbecue brand’s thousands of employees.

2001 473

2001 Coaching Hiring Take-out 473

Embrace the Suck

FEBRUARY 12, 2020

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Bad hiring is a disease. I think Uber is hiring.

Coaching 337

Coaching Email Marketing Communication Workshop 337

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. I have seen the promised land for myself when I owned two restaurants.

Coaching 360

Coaching Back of House Front of House Take-out 360

Embrace the Suck

MAY 24, 2023

It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. Now, let's discuss our current predicament and find a way out. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

Recruiting 335

Recruiting Hiring Coaching Customer Experience 335

Embrace the Suck

OCTOBER 28, 2021

Only 5 out of 100 restaurants will celebrate their 10-year anniversary. Hire a business coach (okay that was a little self-promotion…LOL). Take a hard look at the following mistakes and give yourself a little reality check. If you’re guilty, just admit it and then take conscious action to change it.

Coaching 337

Coaching Training Social Media Take-out 337

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. ” At 3,900-square-feet, the build out of AQUAlounge is projected at $5 million, and construction is scheduled to begin in February of 2020. The Dallas/Ft.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win.

Fine Dining 433

Fine Dining Coaching Dine-in Café 433

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. Here are a few ways to ensure you're scheduling with empathy: Get the schedule out in advance. Or perhaps even take a short trip to visit friends or family.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

MARCH 22, 2023

When offered, it quickly sells out because people are always drawn to perfection. Vince Lombardi, considered by many to be the greatest football coach of all time said: “Perfection is not attainable, but if we chase perfection, we can catch excellence.” You know it, when you see it, feel it, smell it, or taste it.

Coaching 400

Coaching Fine Dining Café Training 400

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. So how do you stack your bench and coach your own team to maximum efficiency? PLAY #1: Hire Quality Seasonal Staff. Hiring quality seasonal staff should be at the top of the list because we all know your starting line-up can make or break the season.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

JANUARY 5, 2022

On a human level, 7shifts encourages restaurateurs to take a more empathetic approach to scheduling their employees, since the task is significantly less stressful than traditional methods. We can now identify and reward highly engaged members of our team while providing the proactive coaching others need to excel at their job.".

Back of House 368

Back of House Point of Sale Front of House Coaching 368

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. What do you hope readers take away from the book? For 10 years, he was a multi-unit franchise owner with Edible Arrangements.

Coaching 275

Coaching Franchising Franchise Book 275

Embrace the Suck

MARCH 27, 2020

Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). It was a bunch of mercenaries that only looked out for their own survival. Keep limping along and try to hold out until things “get betters”? There was a lot of drama.

Leadership 343

Leadership Cash Management Coaching Take-out 343

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. Can you tough it out? Right out of middle or high school groupism. Well, we’re not in high school anymore.

Leadership 400

Leadership Restaurant Law Social Media Sports 400

Embrace the Suck

JUNE 18, 2021

Working on the right things, in the right order, what to focus on now, and what to hold off until later, can mean the difference between success and burn out. 60% of restaurants don’t make it past their first year and 80% go out of business within five years. THE HARSH REALITY. The statistics aren’t pretty. Chaos in action.

Leadership 354

Leadership Small Business Marketing Coaching 354

7 Shifts

OCTOBER 16, 2023

7shifts set out to solve this industry challenge by building a true all-in-one app that serves the entire restaurant employee lifecycle from hiring, training, and scheduling to paying and retaining. Hire It’s hard to find good staff. 7shifts' Hiring tools help to reduce the average expense of hiring a new employee.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

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. I kind of did it out of a self-serving type of thing where I was like, I never see him. At that time he was owning Poppy + Rose along with his other business partners until I came along and bought them out.

Front of House 370

Front of House Back of House Take-out Book 370

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

MAY 24, 2021

Joey Pham, who is now a baker and spiritual coach at their own business Flavor Supreme , started working at Fat Rice in 2014 as a line cook and says they were eventually driven away by Conlon’s bullying. “I But in June, Pham began speaking out against Fat Rice on social media. “I It felt like a cop-out,” Botticelli said.

Leadership 279

Leadership Website Management Social Media Hospitality 279

Embrace the Suck

JANUARY 24, 2022

Times like these bring out the best in some people and the worst in others. Some have added take-out and delivery. We all have had to take a hard look at our business models (even me) and asked what can I do now that the world has been forever changed. So let's talk about those habits. There was a lot of drama.

Cash Management 259

Cash Management Leadership Take-out Coaching 259

Embrace the Suck

JUNE 8, 2019

Day in and day out you are dedicated to the grind. You breathe in stress and breathe out hospitality. You don’t ever get to capture it, and it just seems to be always slightly out of reach. John Wooden (the famous UCLA Men’s Basketball Coach) was notorious for having his team drill on the fundamentals.

Leadership 221

Leadership Hiring Bar Restaurant Law 221

EATER

JUNE 9, 2023

Take, for example, a description penned by Gonzalo Fernández de Oviedo y Valdés in 1535. Much to English chagrin, the Dutch mostly came out on top, successfully transplanting a variety of exotic new plants like ginger, coffee, chocolate and nutmeg from their colonies abroad. How were the pineapples doing? Had they fruited yet?

Compost 246

Compost Back of House Coaching Hiring 246

Culinary Cues

SEPTEMBER 1, 2023

Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? We know that music can enhance a good time out on the town, but have we paid adequate attention to the type of music and sound level as it applies to the menu concept?

Fine Dining 347

Fine Dining Dine-in Front of House Design 347

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” 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. Because I don't wanna hire the wrong people. We’ve all heard it. Are you okay with interacting with the homeless?

Hiring 195

Hiring Front of House Back of House Document 195

Embrace the Suck

JUNE 13, 2022

Having experience, work ethic and knowledge of how a restaurant operates is just 20% of what it takes. And my restaurant didn’t “take off” as I expected. Peter knew that sometimes when you find yourself hitting your head against the door you have to stop, reassess the situation and take a new approach.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

EATER

MAY 25, 2023

The genuine passion she displayed for the industry convinced the hiring managers that she’d excel in the marketing analyst role, and they were right. It might surprise people that part of my job takes place in the farm. What was the biggest challenge you faced when you were starting out in the industry?

Innovation 246

Innovation Food Consumer Goods Food Supply 246

Modern Restaurant Management

JULY 30, 2021

When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments. In addition to a bold brand and innovative menu with unique takes on Indian Street Food, Curry Up Now offers franchisees industry-leading unit economics.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

The Restaurant Coach University

JANUARY 29, 2017

Let’s explore how you got here and how you can get out of this. You need to write your core values out and have a crystal-clear mission in mind that can be summed up in one sentence. Then take a look at tag lines used by some popular brands: Zappos: Delivering Happiness Mercedes: The Best or Nothing. Still stuck?

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Restaurant365

APRIL 26, 2022

Hiring restaurant employees and retaining them is no longer just an issue for the HR team. As the staffing shortage continues to negatively impact profitability, you as a CFO must play a critical role in your restaurant group’s hiring and retention strategy. Addressing the hiring crunch.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

EATER

JULY 14, 2021

Sifton writes in the brusque but encouraging tone of a neighborhood dad coaching a soccer game. A recipe for macaroni in the 1904 book Cooking in Old Creole Days by Celestine Eustis reads like an older version of something Sifton would include in a newsletter, beginning with the basics and then spiraling out into variations to suit your mood.

Book 290

Book White Paper Back of House Document 290

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. As those changes were taking place and as the restaurant industry shifted, Valletta found himself drawn to what the team at bartaco was doing. I think that's the challenge.

Front of House 195

Front of House Back of House Tip Distribution Coaching 195