Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. Kitchen work ages us even though to many it is a calling, something that we love (most of the time). When you work in a kitchen, you know what it means to be exhausted at the end of a shift – especially when it’s 12 hours or more in length.

Kitchen Safety 489

Kitchen Safety Food Safety Coaching Training 489

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. Reduce the Number of Shared Surfaces.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff.

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2022 Food Supply Back of House Kitchen Safety 450

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?” This is a sentence that sums up the life’s work of these athletes, a culmination of talent, hard work, and perseverance. This is where you are right now. It took a lot for you to get to this point.

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2022 Education Coaching Kitchen Safety 443

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. PayByPhone will support the global nonprofit organization World Central Kitchen's COVID-19 relief response.

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Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. PayByPhone will support the global nonprofit organization World Central Kitchen's COVID-19 relief response.

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Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

AUGUST 19, 2020

Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We Barbara Castiglia , MODERATOR – Modern Restaurant Management. US Foods Ghost Kitchens. The Main Course. FAT (Fresh.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. 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.

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Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

JULY 30, 2021

. “By helping KFC team members build up an emergency savings fund, we’re helping them improve their overall well-being and build resilience to face future financial challenges,” said Emma Horn, Managing Director of the KFC Foundation. doubled the number of ghost kitchens worldwide since June 2020.

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Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

MAY 28, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Home Store Manager of the Year : Julia Goodrich, Clearfork, TX. Noodles & Company Launches Ghost Kitchen. Clean Juice Celebrates Franchisees.

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Franchising Franchise Fast Casual Loyalty Program 474

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.

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Design Menu Management Management 113

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?

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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!) Now we want to examine the benefits of investing in employee development for owners and managers. Training and development can be the keys to higher staff retention, higher customer satisfaction, and better food safety.

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Coaching Leadership Food Safety Kitchen Safety 78

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. 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.

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Training Management Management Kitchen Safety 60

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. You get cut.

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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.

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Coaching Kitchen Safety Back of House Fast Casual 59

Sante

JANUARY 26, 2020

Conceptualized by chef/owner Brian Nasajon and bar manager/owner Ben Potts, the restaurant is a 120-seat eatery with a playful, globally-inspired menu and vibrant after-hours bar where innovative food and drinks go hand in hand. Beaker & Gray is located at 2637 North Miami Avenue in Wynwood. Super Burger for Two priced at $60.

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Dine-in Hotels Bar Fine Dining 147

Apicbase

MAY 30, 2024

It serves as a central hub for processing and storing information regarding orders, payments, and employees while providing key insights for restaurant management. A kitchen display system (KDS) could also be bundled into the hardware suite, enabling real-time order updates for kitchen staff.

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POS Inventory Cash Management Point of Sale 52

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Asking the appropriate kitchen manager interview questions can reveal whether a candidate has the experience, skills, and abilities that your restaurant needs. How would you describe your management style?

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Back of House Management Management Operations 195

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. MBB Management also specializes in restaurant and franchise consulting. MBB Management can also help you recruit prime positions like your chef and general manager. Good Team Player.

Hospitality 40

Hospitality Franchising Franchise Recruiting 40

Modern Restaurant Management

NOVEMBER 19, 2020

When the Coronavirus pandemic swept the nation, The LEE Initiative (Let's Empower Employment), led by James Beard Award winning chef, author and restauranteur Edward Lee and Program Managing Director Lindsey Ofcacek, teamed up with Maker's Mark to establish the Restaurant Workers Relief Program. " On #GivingTuesday (Dec.

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Mobile Ordering Kitchen Safety Online Ordering Food Truck 367

Modern Restaurant Management

JANUARY 22, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. “Naf allows us to align and grow with a clearly differentiated restaurant brand with fantastic food, run by a seasoned and successful management team.” Modular Chicken.

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

Single Platform

AUGUST 3, 2018

Without having to manage cash, employees will be able to devote more time to their other job duties. Most of our chefs’ time is spent prepping and cooking fresh produce, coaching kitchen teams, creating innovative lunch and dinner specials, and getting to know guests. Investing in our chefs also means investing in their safety.

Cash Management 36

Cash Management 2017 Restaurant Law Customer Service 36

Single Platform

AUGUST 3, 2018

Without having to manage cash, employees will be able to devote more time to their other job duties. Most of our chefs’ time is spent prepping and cooking fresh produce, coaching kitchen teams, creating innovative lunch and dinner specials, and getting to know guests. Investing in our chefs also means investing in their safety.

Cash Management 28

Cash Management 2017 Restaurant Law Customer Service 28

Modern Restaurant Management

JANUARY 29, 2021

Since the pandemic hit, most discussion has been around customer-facing tech like ghost kitchens, digital-only restaurants, and other no-touch processes. What do quality teams need to do to keep up with our new urgent need for tech and other changes to help us through today’s murky waters of standards management?

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Audits Food Safety Kitchen Safety Coaching 457

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

7 Shifts

JANUARY 26, 2021

For both safety and ease, there isn’t a better option. Kitchen display systems (KDS) eliminate the need to bring tickets back to the kitchen or handle a printer. Reducing contact on high-touch devices in your restaurant is a difference-maker for its cleanliness and safety of your team. Check in on your team.

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2021 Front of House Social Media Back of House 370

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. Reputation Management Revolution. National Menu Trends. Guest Threat Index.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Modern Restaurant Management

JANUARY 7, 2025

Consider the line cook who notices ticket times steadily creeping up and takes the initiative to communicate with the team and adjust the pace, all without management intervention. ” Instead of: “Report all issues to management immediately.” ” Instead of: "Follow proper food safety procedures."

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Coaching Kitchen Safety Food Safety Communication 419

Culinary Cues

MAY 26, 2020

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. The answer cannot be: “Every man for himself”.

Kitchen Safety 300

Kitchen Safety Food Safety Leadership Front of House 300

Modern Restaurant Management

MAY 5, 2020

. “This pandemic has shed light on how technology can be used to quickly adapt core services within the food industry like delivery, fulfillment, and supply chains," said Lior Susan, Founder and Managing Partner at Eclipse. Delivery management has never been easier! 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. " Revention is HungerRush.

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Guest Recovery Food Safety Employee Relations Mobile Ordering 386

EATER

MARCH 14, 2022

One of Barrow’s great strengths is her understanding of the spatial limitations of most home kitchens — the reason her bagel recipes yield only six is because that number can proof comfortably on a quarter-sheet pan, which won’t take up as much room in the refrigerator. Finally, a recipe creator who cares about keeping my dishes manageable!

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2022 Book Travel Take-out 246