Modern Restaurant Management

JULY 23, 2024

But beyond its legal necessity, ensuring compliance with employment laws is critical to shaping a better experience for employees and customers alike. Restaurants should not make managers and employees fear compliance. Instead, they should see it as an opportunity to start an important conversation about the employee experience.

Restaurant Law 203

Restaurant Law Employee Relations Kitchen Safety Customer Experience 203

The Rail

OCTOBER 7, 2022

This scale of operation only seems to be on the rise, with the projected number of restaurant employees expected to grow to 17.2 Regardless, any issue stemming from a food handler’s lack of training could end in extreme monetary losses for a restaurant. The Importance of Food Safety Training. Training Material.

Food Safety 87

Food Safety Training Kitchen Safety Food 87

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 429

Food Supply Employee Relations Kitchen Safety Social Media 429

Ken Burgin

JULY 25, 2023

Designing short training games or ‘microlearning’, involves several principles to ensure they’re effective, engaging, and suitable for the purpose: Relevant to the work environment and reinforce key skills or knowledge. Encourage staff to take turns preparing and presenting them.

Training 60

Training Kitchen Safety Front of House Food Safety 60

Modern Restaurant Management

OCTOBER 17, 2024

Doing so can help restaurant owners and operators present their business in the best light to insurers, while protecting their business from insurance claims, business interruption or even costly litigation. We frequently see issues at restaurants related to slips and falls, fires and worker injuries.

Insurance 88

Insurance Kitchen Safety Food Safety Employee Relations 88

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Provide reading materials or links to articles that will reinforce what you say – it is important! [] SHOW (TRAIN): Very few things in life will sink in and become innate unless they are practiced.

Training 382

Training Presentation Employee Relations Article 382

Culinary Cues

APRIL 30, 2023

Paying employees, a respectable wage, seems like a commonsense approach, but it does not guarantee success. What you do with the level of quality invested in is far more important and relates directly to the culture and the system developed. “Is The same applies to any business, in this case – a restaurant. Is it worth it!

Employee Relations 415

Employee Relations Sports Pricing Hiring 415

Modern Restaurant Management

JUNE 25, 2020

As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and customers back for in-person dining. Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees.

Employee Relations 218

Employee Relations Customer Experience Communication Training 218

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Chances are, it's balancing the scheduling requests of dozens of employees each week. Oversee incoming deliveries.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

MARCH 27, 2024

Make sure customers are met with a clean environment, consistent recipes, appealing presentation, and excellent customer service every time they visit a restaurant. Incentives and loyalty programs are relatively inexpensive in relation to the cost of acquiring new customers through marketing and advertisement.

Customer Service 189

Customer Service Loyalty Program Customer Experience Employee Relations 189

Modern Restaurant Management

JUNE 7, 2024

He is also on the advisory board of CFESA, the largest education, training and resource organization supporting commercial food equipment service technicians. He also serves as a committee member with the Conference for Food Protection and is responsible for helping to author recommended technology-related food code.

Food Safety 196

Food Safety Kitchen Safety Food Food Supply 196

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. What an honor it is to cook for others.

Kitchen Safety 337

Kitchen Safety Back of House Front of House Food Safety 337

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. 4) Prepare Your Virtual Training Presentation.

Training 78

Training Management Management Employee Relations 78

Culinary Cues

OCTOBER 24, 2020

General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first. PLAN BETTER – TRAIN HARDER. Why should it be any different for restaurants and their menus?

Menu 401

Menu Seasonal Menu Front of House Café 401

Culinary Cues

OCTOBER 23, 2019

The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. After a few moments of silence I walked her through the process of overcoming the fear of making a decision and presented her with a way to be a customer hero in the moment. SIGNS OF INFECTION.

Hospitality 212

Hospitality Employee Relations Cash Management Training 212

Culinary Cues

JULY 23, 2020

I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. PLAN BETTER – TRAIN HARDER. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 421

Leadership Definition Employee Relations Training 421

Culinary Cues

JANUARY 11, 2020

Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. But, the most effective way to improve this connection with employees is to communicate through storytelling.

Communication 323

Communication Leadership Employee Relations Entertainment 323

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Greater pay and benefits don’t come just because you are present. PLAN BETTER – TRAIN HARDER.

Workshop 375

Workshop Article Uniforms Take-out 375

7 Shifts

SEPTEMBER 25, 2019

Restaurant owners are placing more importance and effort than ever on making sure employees are engaged and fulfilled, and that toxic work cultures are stamped out before they can thrive. Read on to learn more about effective restaurant kitchen management tactics you can use to ensure your employees feel supported, safe, and engaged.

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

MARCH 31, 2022

Should the customer and employee experience not be altered to fit that lifestyle? The "timed" drive-thru waits of customers were always essential for the bottom-line of the business, but the flaw continued to be, ‘How do we not only have our employees engaged in the effort, but have their commitment to speed of service as well?’

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Culinary Cues

FEBRUARY 16, 2021

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. PLAN BETTER – TRAIN HARDER. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.

Fine Dining 440

Fine Dining Employee Relations Front of House Small Business 440

Rocket Fuel

NOVEMBER 6, 2024

With the end of the year approaching, there are specific actions HR can take to make their interactions and communications more manageable for the business, managers, and employees. For some, this includes scheduling Q&A sessions during slow hours to allow employees to focus, ask questions, and feel more connected to the benefits offered.

Operations 52

Operations Employee Relations Tip Distribution Guest Recovery 52

7 Shifts

DECEMBER 8, 2020

There is a way—and it’s through creating employee contests. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. As the server approaches – the guest nervously fumble to put their masks back on- nod when the dinner plates are presented and wait for a moment for the server to leave their safe zone.

Front of House 417

Front of House Back of House Dine-in Food Truck 417

Modern Restaurant Management

OCTOBER 19, 2020

” Restaurant employees would practice proper protocols behind the scenes: cooking foods to proper temperatures, avoiding cross-contamination, washing hands and equipment, etc. When consumers venture out to restaurants, they want to see tables separated by at least 6 feet, employees cleaning constantly, and everyone wearing masks onsite.

Food Safety 215

Food Safety Food Employee Relations Consumer Goods 215

Modern Restaurant Management

JULY 29, 2024

The justices said the judge should have allowed the "comparative fault" defense to be presented to the jury, setting a precedent that will help reduce liability risk for Florida establishments that serve alcohol. Training employees working at your establishment regarding laws and liability on underage drinking.

Bar 197

Bar Restaurant Law Point of Sale Beverage 197

The Restaurant Group

MAY 3, 2020

These suggestions provide a basic summary of recommended practices that can be used to help mitigate exposure to COVID-19 by focusing on food safety, sanitizing, employee health monitoring, personal hygiene and social distancing. Monitoring Employee Health and Personal Hygiene. Avoid using disinfectants on food contact surfaces.

Employee Relations 120

Employee Relations Food Safety Back of House Customer Service 120

Modern Restaurant Management

JANUARY 11, 2022

These teams want to focus on customer relations and hospitality, but are instead navigating how to get the supplies they need. By selecting data-rich vendors with expert-level insights, you can outsource some of the supply-chain burden and focus on what matters most – keeping your customers and employees happy.

Operations 189

Operations Supplies Uniforms Employee Relations 189

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. Additionally, a well-structured menu aids in maintaining consistent quality and presentation, ensuring a positive dining experience and supporting the financial health of the establishment.

Beverage 52

Beverage Operations Management Management 52

The Rail

APRIL 19, 2023

Food, in particular, needs to be presented in an inviting and engaging way in order to compel people to want to eat it. Your visual content should always remain consistent in presentation, aesthetic, and flavor. Spend Ample Time on Presentation Once again, we eat with our eyes! Consistency.

Employee Relations 116

Employee Relations Social Media Consumer Goods Presentation 116

Modern Restaurant Management

JUNE 28, 2021

While this new law presents new revenue streams for bar and restaurant owners, it also exposes bar and restaurant owners to significant new risks for potential liability. The law assesses “noticeable intoxication” from the viewpoint of employee who served the last drink when the employee served the last drink.

Employee Relations 131

Employee Relations Restaurant Law Customer Service Food Order 131

7 Shifts

JUNE 16, 2024

Finally, your content should be presented from left to right and top to bottom. Show genuine care for your staff What better way to reach new customers than by being referred to as a business that genuinely cares for all its employees? Customers today strongly believe in the importance of social responsibility.

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Cheetah

OCTOBER 18, 2021

This affects your reputation as an employee, which in turn affects employee retention and your bottom line. Here are our top tips for supporting your employees in dealing with frustrated patrons and standing up to unruly customers. 5 Tips for Reducing Diner Tension & Increasing Employee Retention.

Employee Relations 146

Employee Relations Back of House Food Supply Customer Service 146

Culinary Cues

MARCH 4, 2020

He was an exceptional cook with great taste buds, a passion for exact plate presentations, and a willingness to work those extra shifts and longer hours as long as no one messed with his system. She became an entrepreneur and did a good job in this regard but lacked trust in her employees – especially male employees.

Employee Relations 309

Employee Relations Hotels Take-out Restaurant Law 309

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. The same goes for providing career advice and training. Know Your Product Costs.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. The same goes for providing career advice and training. Know Your Product Costs.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148