ChowNow

FEBRUARY 19, 2025

In this article, youll discover how training your restaurant staff on new systems doesnt have to be a big ordeal, slowing down service for guests and costing you money. Yes, it does take time, but not as much as youd think, so long as you follow these seven stepsyour team will learn faster, retain information better, and not disrupt business.

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Modern Restaurant Management

FEBRUARY 1, 2023

But in a difficult hiring environment, how do you build a great reputation without jeopardizing your bottom line? And in 2023, that’s the problem most hiring managers in the restaurant industry are facing. Programmatic job advertising takes a profile-driven data approach. It all comes down to your staff. What do they want?

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Hiring 2023 Advertising Recruiting 474

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. Use silverware rollups and paper menus that can be thrown out after one use.

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Hiring Guest Recovery Back of House Food Safety 466

Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. It’s easy to rush training and skip past essential topics when you’re short-staffed or in your busy season or during the pandemic, but investing time in training can save you time and earn your business more money in the long run. Verbal Language.

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Communication Training Dietary Restrictions Customer Service 446

Culinary Cues

JANUARY 26, 2025

The next time you walk through your local supermarket, butcher shop, fish market or bakery, take a moment to think about this. Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50

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Food Hotels Fine Dining Agriculture 446

Modern Restaurant Management

OCTOBER 17, 2024

Many insurers have pulled out of the restaurant industry entirely, and some remaining insurers have greatly pulled back on the lines of business they write. Second, in the kitchen, training is a critical component of a safe workplace. Owners and operators should ensure team members are trained to safely use all equipment.

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Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

MARCH 25, 2025

Yet, too often, new multi-unit leaders are thrown in the deep end and left to “figure it out” without structured support. GMs are used to making the final call on scheduling, hiring, P&L, and guest experience. Most will flounder without mentorship, training, and structured support. The result? The reality?

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7 Shifts

APRIL 7, 2021

After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly. These actions called for creating different ways to train employees based on certain aspects of the job.

Training 370

Training Food Safety Customer Experience Insurance 370

Modern Restaurant Management

APRIL 22, 2025

Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant. As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. If you miss a day, it will take another week before it gets emptied.

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Front of House Back of House Waste Recycling 221

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. Even your most seasoned staff can forget things.

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Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

NOVEMBER 15, 2024

As such, knowledge of the law and how to train staff to comply is crucial. Effective managers prioritize regular training sessions that cover responsible serving practices. For instance, if a staff member calls out sick, the manager must adjust the team schedule and redistribute tasks.

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Bar Management Management Hiring 195

Modern Restaurant Management

APRIL 29, 2021

.” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. Two-thirds of new hires signing up for DailyPay.

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Fast Casual Hiring Online Ordering Front of House 553

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 474

Leadership Food Truck Employee Relations Training 474

Modern Restaurant Management

MARCH 1, 2022

A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge. But there are tangible ways to mitigate these hiring and retention challenges, and they all start with putting the restaurant’s team first and foremost.

Front of House 576

Front of House Loyalty Program Back of House Training 576

7 Shifts

MAY 1, 2023

The pandemic pushed a lot of people out of the industry. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. She knows while it takes time to hire the right people, it ultimately leads to less turnover. Good people know good people.

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Hiring Training Management Management 195

Culinary Cues

JANUARY 29, 2025

At our core (restaurant folks) we are in the business of taking care of people through food. Some may view dining out as a luxury that can easily be put aside, but time and experience has demonstrated otherwise. This is not just an American thing (although we are, as a nation, very generous) it is a human being thing.

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Dine-in Blog Article Training 308

Modern Restaurant Management

NOVEMBER 8, 2022

There are several reasons why new employees may be incurring more injuries: Poor hiring choices. The hiring process may be rushed, and the wrong person could be chosen for the job. Hasty hiring choices can lead to faster turnover, operational problems, and potentially more on-the-job injuries. Inadequate training.

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Management Management Food Safety Hiring 504

Modern Restaurant Management

NOVEMBER 26, 2019

In a job seekers market, if we don’t alter our approach to sourcing, recruiting, and hiring, we'll be left with open jobs and few applicants to fill them. Training new employees is expensive and takes a considerable amount of time. You never know, they may be interested and were just unaware that you were hiring.

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Hiring Recruiting Restaurant Law Customer Experience 472

7 Shifts

JULY 14, 2021

How do the world's best restaurateurs hire their teams? Among many other stories, Danny dove into his hiring process from the very beginning at Union Square Cafe, how it evolved into the process they use now at all of his restaurants. We don't want to hire finished products. for a fireside chat with 7shifts CEO, Jordan Boesch.

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Hiring Hospitality Fine Dining Training 435

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

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Training Café Kitchen Safety Back of House 307

Modern Restaurant Management

NOVEMBER 6, 2023

However, the typical increase in consumers wanting to dine out during the holiday season – not to mention the continued demand for take-away and delivery services – could disrupt this balance, even as businesses attempt to bolster their staff with seasonal hires.

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Management Management Hiring Customer Experience 504

Modern Restaurant Management

FEBRUARY 24, 2022

Those who figured out another path, a different career or a job in a different industry are seemingly unmotivated to go back to their previous work. There are a few reasons: New employees often lack training; ill-equipped and inexperienced workers sustain more injuries trying to use machinery or tools with which they are not familiar.

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Hiring Hotels Guest Recovery Insurance 493

Culinary Cues

FEBRUARY 5, 2025

Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? Jobs are posted, a few apply, many of the applicants dont show for an interview and others after being hired never return after the first week (or sometimes the first day). Wages have gone up still no one is biting.

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Fine Dining Food Supply Customer Service Recruiting 241

Modern Restaurant Management

MARCH 17, 2025

The reality is unless a operation has reached a critical mass to hire specific category buyers, there isn’t bandwidth for buyers purchasing from multiple categories to dedicate to every specific market. So let’s take this a step further. Size The first thought may be to hire the biggest, most known buying group.

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Food Supply Customer Service Back of House Small Business 221

Modern Restaurant Management

JUNE 7, 2021

During shut-downs, many restaurants were forced to move operations to carry-out and delivery only, but as the world begins to reopen, restaurants will need to figure out how to rebuild customer confidence around indoor dining operations. As business increases, there will be new hires who are not familiar with these protocols.

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Kitchen Safety Customer Service Customer Experience Dine-in 531

Modern Restaurant Management

NOVEMBER 13, 2023

Lawyers have spooked them into avoiding conversations about managing employees for fear of taking on the liability of being joint employers. Consequently, many people with little or no management experience are suddenly responsible for hiring, training, and managing employees without the involvement of their franchisor.

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Modern Restaurant Management

MAY 30, 2023

Summer hiring is in full swing, and many restaurants are struggling to navigate one of their busiest seasons of the year while dealing with ongoing labor shortages and a volatile economy. Don’t skimp on onboarding and training. Poorly trained employees are more likely to make mistakes and can also become frustrated and leave.

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Communication Hiring Training Small Business 448

Modern Restaurant Management

JULY 13, 2020

People have been both eager and hesitant to venture back out into the world as stay-at-home orders have lifted. As consumers cautiously begin to eat out at local restaurants, this new model will likely remain popular. A recent survey found 72 percent of employers have had to hire for new roles.

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Consumer Goods Food Safety Hiring Customer Service 539

Modern Restaurant Management

NOVEMBER 3, 2021

Then demand began to rise again, and customers began dining out more and ordering more take out. The people who had stayed in foodservice were faced with understaffed shifts, training new employees, impatient customers, new safety protocols and supply chain problems, and the new employees are overwhelmed and confused.

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Inventory Training Take-out Food Safety 433

Modern Restaurant Management

APRIL 4, 2025

The third location started out as an upscale burger bar, but it just wasn’t connecting with the neighborhood so Murray recalibrated. I’ve changed my restaurant concept by just taking an assessment of everything that I’m currently doing. With my restaurant, I truly think I expanded a little bit too fast.

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Social Media Customer Service Customer Experience Influencer 221

7 Shifts

NOVEMBER 15, 2024

Hiring the right people can make or break your business. Can you provide an example of how you’ve improved employee performance through training? What interview questions do you ask when hiring new restaurant employees? Can you provide an example of how you’ve improved employee performance through training?

Leadership 195

Leadership Management Management Operations 195

ChowNow

MARCH 14, 2025

In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

DECEMBER 27, 2022

As we close out 2022, food production is at risk. Organizations will need to prioritize broader social accountability, which includes hiring a diverse workforce to ensure your staff is representative of your increasingly diverse customer base. Train Differently (and Better) than Ever Before. million tons of grain.

Food Safety 566

Food Safety Audits Food Supply Food 566

Modern Restaurant Management

FEBRUARY 15, 2022

But while some may predict a future with burger-flipping robots, it’s hard to imagine tech taking the place of a skilled line cook, experienced server, or seasoned marketer. Integrating loyalty program or CRM so guests are incentivized to seek out and use these channels. Loyalty Technology to Drive Daypart Engagement.

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Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

OCTOBER 8, 2024

Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" If I had to choose between hiring someone for their technical knowledge or interpersonal skills, I would choose the latter every single time. Look at Chick-fil-A or In-N-Out Burger, often regarded as the restaurant gold standard.

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Hiring Cash Management Customer Service Leadership 419

Modern Restaurant Management

FEBRUARY 23, 2021

Never Take Advantage of the Guest. At Finally Restaurant Group, we take pride in becoming part of the community in exceptional small towns across the country. ” He would never take them for granted with short-sighted decisions like cutting portions and raising prices, however tempting that solution may be. Get Better.

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Leadership 2002 Airlines 2001 450

Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. The world changed, and so did restaurants. per hour difference.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221