Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. You will take guest temperatures, if, and when, allowed. Here's some of their advice. Do connect with every guest.

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FOH Kitchen Safety BOH Food Safety 539

Modern Restaurant Management

MARCH 6, 2020

Now more than ever, restaurant employees are taking their jobs seriously—and restaurants who don't offer employees the benefits of full-time corporate jobs are already seeing higher turnover. In-N-Out Burger extends benefits to its part-time employees. Find out what makes your restaurant great, and do it better.

2020 515

2020 Coaching Front of House Customer Service 515

Modern Restaurant Management

SEPTEMBER 13, 2023

The ‘Player-Coach’ Model Fosters Strong Relationships The best restaurant managers serve as workplace role models, leading by example and modeling desired behaviors such as keeping the guest experience front and center and being well-versed in menu offerings.

Management 476

Management Management Coaching Front of House 476

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you. That NEVER works!

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Coaching Sports Point of Sale Take-out 386

Modern Restaurant Management

APRIL 9, 2020

The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. Others may have decided to shutter operations altogether. Share Guidance. Be Transparent.

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Leadership Kitchen Safety Employee Relations Tip Distribution 558

Modern Restaurant Management

AUGUST 5, 2024

Modern Restaurant Management (MRM) magazine reached out to Matt Green , partner and Deputy Chair of Obermayer’s Litigation Department, for insights on this topic. What are the possibilities for how this will play out in the courts and in future legislation? What can restaurant operators learn from this experience?

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Employee Relations Insurance Healthcare Restaurant Law 493

Modern Restaurant Management

JANUARY 25, 2023

Many restaurateurs dream of growing into multiple locations, but it takes a lot of capital investment to get there. Map out the amount of money needed and options for investing : Owners can use incentives to reward early investors for their support and close deals faster to have the checks in hand to grow the restaurant.

Point of Sale 519

Point of Sale Coaching Social Media Leadership 519

ChowNow

OCTOBER 17, 2024

Once you take the time to make it, it looks nice and clean. But once you put that schedule out into the world, it tends to break down. It takes too long to create schedules Paper schedules are free and easy to get started. But even the fastest manager can take upwards of five to eight hours a week to build out the schedule.

Coaching 195

Coaching Recruiting POS Communication 195

Culinary Cues

NOVEMBER 2, 2024

You look around the kitchen and marvel at the amount of work that takes place each day on stainless tables, in 5 00-degree ovens, on open flames, and in dozens of pots and pans washed and rewashed countless times. You decide to walk through the kitchen during these last moments and take it all in. This is not one of those moments.

Coaching 326

Coaching Take-out Food Order Inventory 326

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

Embrace the Suck

JANUARY 20, 2021

You’ve heard that there’s a war “for” talent out there—the truth is there’s a war “with” talent. I have a rule that all my coaching clients must follow: 100% Thank U’s. We tend to take people for granted when we work with them day after day. So, let’s address it first.

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Recruiting Coaching Hiring Take-out 384

Modern Restaurant Management

DECEMBER 2, 2022

Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques. Setting Goals. Management must also lead by example.

Management 474

Management Management Point of Sale Front of House 474

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. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants. Additional funding has been allocated for the Paycheck Protection Program (PPP ).

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Webinar Loyalty Program Online Ordering Social Media 463

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. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants. Additional funding has been allocated for the Paycheck Protection Program (PPP ).

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

MARCH 31, 2021

Smart business owners who find inexpensive, creative ways to anticipate and fulfill customers’ needs will stand out through COVID-19 and beyond. Employees should be coached on how to establish connections, which can be difficult through masks and distance. Safety and Normalcy.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Embrace the Suck

DECEMBER 17, 2020

By the time the plane’s instruments detected the ground was rising towards them, the pilots had no chance to pull out. This is why coaching continues to be the primary catalyst in nearly every key performance metric. Two Sides to the Coaching Coin. Take what you want organizations/leaders/people value coaching.

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Coaching Take-out Waste 2021 385

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.

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Coaching Restaurant Law Training Article 382

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

Modern Restaurant Management

SEPTEMBER 3, 2020

“We want to expose young managers to see and experience the bigger picture of where their careers can go and what it takes to continue to build the restaurants’ business. ” To market the menu, managers put together a written piece and video of what they got out of it.

Marketing 474

Marketing Seasonal Menu Leadership Coaching 474

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! I know the labor pool is shrinking and it’s hard to find people out there.

Coaching 337

Coaching Email Marketing Communication Workshop 337

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

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Loyalty Program Communication Training Coaching 582

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

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 418

Leadership Food Truck Employee Relations Training 418

Modern Restaurant Management

FEBRUARY 28, 2020

” 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. In addition, the proceeds from the evening benefited Action Against Hunger, a global humanitarian organization that takes decisive action against the causes and effects of hunger.As

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Culinary Cues

MARCH 4, 2022

You breathe out and shake your head again knowing that as much as you try to convince yourself, those jobs are not part of your portfolio anymore. An employee is constantly late or lacks the personal motivation to do a consistently good job – the senior chef will likely seek the cause rather than simply lash out or give up on a person.

Coaching 473

Coaching Training Fine Dining Article 473

Modern Restaurant Management

APRIL 13, 2021

What does it take to be a successful franchisee? Greenberg started his career as a professional speaker and leadership coach. Looking for a second stream of income and a “lab” to try out concepts, he ventured into the franchise world. For the next 10 years, he ran Edible Arrangements stores.

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Franchise Franchising Coaching Leadership 450

Modern Restaurant Management

NOVEMBER 8, 2022

Even if the company has a more formal training program, the process can still get short shrift as the demands of serving customers take precedence over reinforcing training. Being thoughtful in the hiring processes and taking the time to find the right person. Exhaustion from overwork.

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Management Management Food Safety Hiring 504

Modern Restaurant Management

APRIL 16, 2021

It’s a way to reach a diverse group of people: kids of all ages, parents, coaches, referees and others with a stake in that team. If you own an ice cream shop, for instance, you might not get as much benefit out of a hockey club sponsorship in December as you would with a Little League baseball team in July. Timing may matter.

Sports 474

Sports Coaching Small Business Influencer 474

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 367

Seminar Front of House Back of House Workshop 367

7 Shifts

NOVEMBER 15, 2024

A strong candidate would start by observing the employee's work closely and having a one-on-one conversation to find out if personal issues, lack of training, or misunderstandings about the job role are the causes. At the same time, the manager can coach the restaurant staff on how to handle similar situations better in the future.

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. Coach your new hire on some relevant examples of this. They should also know to watch out for a customer crossing their arms mid-conversation as it may be a sign that they are becoming irritated or unhappy. So how do we develop vital customer service? Give Them the FAQs.

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Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

APRIL 13, 2021

From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds. Joe had taken out a second mortgage on his home to keep the doors open. It’s counterintuitive, but the less you focus on yourself, the more you’ll take care of yourself.

Franchising 450

Franchising Franchise Employee Relations Coaching 450

Modern Restaurant Management

DECEMBER 16, 2021

Eataly style food halls – taking advantage of a weak commercial real estate market with a large supply of available large spaces. While there is still some pent up demand for the dining experience, other customers have reinterpreted their dining experience to include eating at home with carry out. Anything plant based!

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

MARCH 10, 2020

We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS). ” Among the actions the brand is taking: Clear, concise communication with f&b tenants. We are trying to be responsible and calm.”

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Modern Restaurant Management

NOVEMBER 10, 2020

While many restaurant executives work from an office setting, most of their employees are on the ground floor, bussing tables, taking orders or preparing food. Day in and day out, they are running the business and interacting directly with customers. Your non-desk workers are (often) the face of your brand. "Frontline"says

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Besides when you look good, you feel good.

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Uniforms Point of Sale Coaching Small Business 346

Modern Restaurant Management

JANUARY 16, 2024

” For restaurant owners, we’ll take creative license with the quote to say, “A man who owns a restaurant should be prepared to exit at any time.” Those in the restaurant business must have a written plan detailing who takes over the operations if an owner is no longer in the role.

2030 450

2030 Franchise Franchising Employee Relations 450