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Restaurant Staff Training 101

7 Shifts

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

Training 195
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

Can you provide an example of how you’ve improved employee performance through training? How do you ensure compliance with food safety and hygiene regulations? Becoming a restaurant manager entails leadership and communication skills. Can you share a time when you successfully resolved a conflict between employees?

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.

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Building a Safety-First Culture in Your Restaurant Kitchen

The Rail

By Ellie Gabel, Contributor Safety is crucial in any workplace, but restaurants face a unique mix of concerns. However, they must also ensure the safety of their guests, as foodborne hazards can be dangerous and stem from many areas. Experienced restaurant owners likely already recognize the need for both sides of restaurant safety.

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Planning Year-Round Training to Improve Restaurant Operations

The Rail

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130
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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.

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World Food Safety Day Roundtable

Modern Restaurant Management

The United Nations’ Food and Agriculture Organization and World Health Organization designated “Food Safety: Prepare for the Unexpected” as the theme for World Food Safety Day (June 7) 2024. For additional World Food Safety Day resources, visit WHO , UN or the FDA. What are some hidden food safety dangers?