Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. But is B Corp certification something restaurants should pursue? I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees financially impacted by the coronavirus crisis. Clic here to d onate to the Foundation’s Restaurant Employee Relief Fund. This fund is designed to help those struggling employees.”

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

NOVEMBER 30, 2020

But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.

2021 474

2021 Kitchen Safety Food Safety Consumer Goods 474

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 530

Online Ordering Back of House Customer Service Small Business 530

Modern Restaurant Management

APRIL 20, 2020

Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. To support restaurants, ezCater has waived commissions on all Feed the Front Line meals. This edition of MRM News Bites features ezCater, S?mrus, ” Small Brand, Big Heart.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

EATER

OCTOBER 19, 2020

Outdoor setups have also given restaurants a way to bring back some of their staff and to welcome customers eager for a break from their own kitchens. When restaurateurs and diners alike are mindful and cautious, eating outside has proven to be relatively low risk. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. As it relates to the labor crunch, we’re seeing in restaurant brands across the board: An impact in top-line revenue because customers aren't being served. Clinton Anderson, CEO, Fourth Enterprises.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

JANUARY 8, 2024

Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

EATER

AUGUST 3, 2020

That’s how a decade-long employee for Tyson Foods, Inc. The machine operator didn’t want to be publicly identified for fear of reprisal, but he told Civil Eats that he’s worried about his safety since the coronavirus began to spread at meatpacking plants in March. A nightmare.”.

Food 293

Food Kitchen Safety Front of House Food Safety 293

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 336

Kitchen Safety Back of House Front of House Food Safety 336

Modern Restaurant Management

DECEMBER 14, 2020

" The platform will continue to house a variety of helpful COVID-related materials as well as evolving resources to address new and emerging challenges. " The platform will continue to house a variety of helpful COVID-related materials as well as evolving resources to address new and emerging challenges.

Webinar 474

Webinar Customer Experience Mobile Ordering Customer Service 474

Modern Restaurant Management

DECEMBER 19, 2023

As guests gravitate towards digital for control and convenience and operators sought to improve operational efficiencies, brands realized the importance of implementing technology both back- and front-of-house in an effort to do more with less and make every guest feel like a regular. Here are some of their insights.

2023 294

2023 Front of House Customer Experience Customer Service 294

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Chick-fil-A.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

JANUARY 3, 2024

Think behind-the-scenes kitchen tours or insights into who the people are that work at the restaurant, offering patrons a chance to immerse themselves in the brand. Think behind-the-scenes kitchen tours or insights into who the people are that work at the restaurant, offering patrons a chance to immerse themselves in the brand.

2024 332

2024 Loyalty Program Customer Experience Customer Service 332

EATER

SEPTEMBER 16, 2021

Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. Here’s how three owners are doing it. Then, it seemed like there wasn’t enough of anything: Certain Starbucks locations ran out of peach juice, sweet cream, and even cold-brew coffee.

Food Supply 318

Food Supply Front of House Back of House Supplies 318

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

AUGUST 16, 2024

On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards.

Management 195

Management Management 2024 Leadership 195

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Sante

MAY 11, 2020

The list of common work-related injuries will vary depending on what part of the restaurant you are discussing. For instance, kitchen workers are more prone to lacerations, punctures, and burns due to proximity to cooking equipment. Most Common Types of Injuries in the Restaurant Industry. Causes of Joint Pain. Slips, Trips, and Falls.

Employee Relations 130

Employee Relations Front of House Back of House Kitchen Safety 130

Cheetah

APRIL 10, 2020

You want to make sure you have high-quality staff preparing the food in your restaurant kitchen and serving customers. It’s free for up to 10 employees! Let your restaurant kitchen do the cooking for you. Why should your restaurant kitchen stop operating just because you or your chef aren’t there? Sound about right?

Kitchen Safety 103

Kitchen Safety Food Safety Front of House Inventory 103

The Restaurant Times

JULY 5, 2020

The prime focus of restaurant brands is around providing functional benefits and operational changes to ensure that both the diners and employees have a safe, contact-free experience. Diners will expect the reassurance that foodservice operators are actively following safety guidelines for both their guests and staff.

Kitchen Safety 90

Kitchen Safety Food Safety Mobile Ordering Customer Experience 90

The Restaurant Times

MAY 9, 2020

In the ghost kitchen business, having a well-equipped kitchen space is of the utmost importance. The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. Kitchen As A Service aka Shared Kitchen Space: A Brief Description.

Kitchen Safety 89

Kitchen Safety Mobile Ordering License Front of House 89

Ken Burgin

FEBRUARY 13, 2024

Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. What is the kitchen’s work culture like? How are creativity and input from the kitchen staff valued?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Future Food

APRIL 20, 2022

Food and hospitality services provide an opportunity to support relatable or ‘normal’ daily interactions, offering 3-5 critical daily touchpoints that elevate the standard of the workplace village experience through modern design and the provision of food and hospitality that supports wellness.

Hospitality 78

Hospitality Food Safety Front of House Food 78

The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The COVID-19 pandemic has hit the restaurant industry hard.

Management 52

Management Management Operations Front of House 52

360Training

JUNE 11, 2020

What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? The most common type of cross-contamination related to foodservice is the transfer of harmful microorganisms, but those aren’t the only contaminants your operation needs to worry about. during processing and manufacturing.

Allergens 78

Allergens Front of House Kitchen Safety Food Safety 78

Ken Burgin

JULY 25, 2023

Use these enjoyable and instructive games to engage your front-of-house and kitchen staff – they’re designed to prepare and run quickly. And a reminder of the old trainer saying: what we learn with pleasure, we never forget! Make sure to take photos and share on your social media channels. Staff vote on their favourite.

Training 60

Training Kitchen Safety Front of House Food Safety 60

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Takeout For Good.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Open for Business

FEBRUARY 29, 2024

Draw on the experience of your team Your contractor, designer, engineer, architect, and kitchen equipment vendor will be your most valuable allies in getting all of your licenses, permits, inspections, and postings completed properly.

License 78

License Certification Kitchen Safety Food Safety 78

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52