7 Shifts

JANUARY 26, 2021

Embrace Digital Hospitality ?? Far-and-away the biggest change for the hospitality industry has been the widespread adoption of technology, which has gone from a luxury to a necessity for restaurants to operate. For both safety and ease, there isn’t a better option. There are many ways to digital technology into your business.

2021 370

2021 Front of House Social Media Mobile Ordering 370

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. Safety and sanitation is a priority.

2021 474

2021 Fast Casual Mobile Ordering Guest Recovery 474

Modern Restaurant Management

MAY 28, 2021

Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago. Noodles & Company's Humboldt Park ghost kitchen is located at 3220 W. Nathan’s Famous added Arthur Treacher’s to the brand’s portfolio, now available as a ghost kitchen concept.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

The Rail

OCTOBER 3, 2024

While the adage applies to a wide range of restaurant operations, one of the most vital is food safety. Annually, there are about 48 million cases of foodborne illness a year, and more than a hundred thousand customers get hospitalized as a result. 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

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 ). kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Outdoor service distancing guidelines are still in place.

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. How Liz moved from running a kitchen to teaching how to run one.

Design 113

Design Menu Management Management 113

Xtra Chef

NOVEMBER 13, 2019

Eventually, I’d become an executive chef, running kitchens at some of the busiest restaurants in New York, Philadelphia, and the Bahamas. Meanwhile, the International Journal of Contemporary Hospitality Management reported that 74% of people in the hospitality industry have experienced bullying on the job. You get burned.

Coaching 104

Coaching Kitchen Safety 2009 Small Business 104

Aaron Allen & Associates

JUNE 25, 2024

Enhanced Restaurant Efficiency and Profitability Via Strategic Kitchen Reconfigurations: Ignite Your Restaurant’s Future In the fast-paced restaurant industry, staying ahead of the competition requires constant innovation and adaptation. One of the most impactful changes you can make is optimizing your kitchen layout and operations.

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

360Training

JULY 23, 2020

Training and development can be the keys to higher staff retention, higher customer satisfaction, and better food safety. Food safety and employee hygiene. Better yet, they need a mentor to coach them through their decisions. You have plenty of ways to train and coach employees. Both are important. Still true.

Coaching 78

Coaching Leadership Food Safety Kitchen Safety 78

Sante

JANUARY 26, 2020

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. The restaurant offers diners modern French cuisine served at a signature 34-seat dining counter that faces directly into the open kitchen. Super Burger for Two priced at $60.

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

MBB Hospitality

APRIL 25, 2018

The hospitality industry is booming so there is an increasing need for skilled hospitality employees. The customer is always the central focus for the hospitality employee so they really need to be passionate about giving the ultimate customer experience. Here are the top 8 qualities to look for in a hospitality employee: 1.

Hospitality 40

Hospitality Franchising Franchise Recruiting 40

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.” doubled the number of ghost kitchens worldwide since June 2020. ” Nathan's Gets the Ghost. Nathan’s Famous, Inc.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

JANUARY 22, 2021

. “It’s incredibly important for us to continue to grow with strong operators in key geographies to increase the footprint of the brand and share our great Middle Eastern cuisine and hospitality with even more guests.” He is also a veteran entrepreneur and is a coach to many Fortune 500 companies. Army Officer.

Franchising 508

Franchising Franchise 2020 2021 508

Modern Restaurant Management

JULY 27, 2020

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Ghost Kitchen Franchise Model. Yelp Sees COVID Effect. See all of our Yelp Economic Average reports and other resources at yelpeconomicaverage.com.

Franchising 443

Franchising Franchise Mobile Ordering Kitchen Safety 443

Modern Restaurant Management

NOVEMBER 19, 2020

Ocean Spray is joining forces with Massachusetts Restaurant United and the COREcares Foundation for this hospitality stimulus, in addition to offering discounts on the brand’s cranberry products to support restaurants on the road to recovery during the COVID-19 pandemic crisis. “We put the safety of our employees first.

Mobile Ordering 367

Mobile Ordering Kitchen Safety Online Ordering Food Truck 367

Single Platform

AUGUST 3, 2018

Danny Meyer, who has led the charge against going tip-free , has already gone cash-free at four of the restaurants in his Union Square Hospitality group , mega chains Sweetgreen, Dos Toros, and Tender Greens have banned cash at all of their locations , and Dig Inn has gone cashless at most of its locations.

Cash Management 36

Cash Management 2017 Restaurant Law Customer Service 36

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Single Platform

AUGUST 3, 2018

Danny Meyer, who has led the charge against going tip-free , has already gone cash-free at four of the restaurants in his Union Square Hospitality group , mega chains Sweetgreen, Dos Toros, and Tender Greens have banned cash at all of their locations , and Dig Inn has gone cashless at most of its locations.

Cash Management 28

Cash Management 2017 Restaurant Law Customer Service 28

Modern Restaurant Management

OCTOBER 31, 2019

According to the 2019 Hospitality Guest Threat Index released by Morphisec , consumers are concerned about cyber-safety in the restaurant industry. Almost 60 percent of consumers say restaurant POS (point-of-sale) systems are the most susceptible to cyberattacks within the hospitality industry. Guest Threat Index.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Modern Restaurant Management

MAY 5, 2020

A Paytronix examination of its customer data shows a leveling off within the industry and even a recent upward trend, with the hospitality market finding a baseline from which to grow. “The hospitality market has clearly taken a powerful hit during this time of crisis. Deliverect is also used by 'virtual' kitchens.

Guest Recovery 305

Guest Recovery Food Safety Loyalty Program Point of Sale 305

Modern Restaurant Management

JUNE 8, 2020

The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike. US Foods Holding Corp. Recovery Roadmap.

Guest Recovery 386

Guest Recovery Food Safety Employee Relations Mobile Ordering 386