Modern Restaurant Management

OCTOBER 28, 2022

Modern restaurants need strong leadership right now to guide them through these changes and challenges. 2 – Give Employees Training and Education Opportunities. During the Great Resignation, many restaurant workers cited lack of career growth or training as one of the top reasons for leaving the industry.

Leadership 188

Leadership Loyalty Program Communication Training 188

Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 485

Seasonal Menu Leadership Training Fine Dining 485

7 Shifts

SEPTEMBER 21, 2023

Table of Contents Biggest overall team management challenges Top priorities for restaurant operators Wage Increases Leadership and Training Programs Hiring and retention remain the biggest challenge for restaurants when it comes to team management overall. Here's what we found. The greatest challenge is staff retention.

2023 397

2023 Hiring Leadership Fast Casual 397

Modern Restaurant Management

SEPTEMBER 16, 2024

By implementing a situational-based training program, Disney was able to define how and when you, as a front line “cast member” were empowered to step out of your normal role and interact with a park guest. This situational based training removed the ambiguity and empowered us all to do things because it was the right thing to do.

Leadership 180

Leadership Operations Loyalty Program Guest Recovery 180

Culinary Cues

AUGUST 31, 2020

In all cases, there will be a re-shuffling of priorities driving changes to the profile of the “best candidate” for the leadership position in the kitchen. This is where you need to be. [] POWER vs. LEADERSHIP. “I This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.

Leadership 403

Leadership Point of Sale Training Coaching 403

7 Shifts

AUGUST 2, 2022

From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. You can train skills, but you can't change who someone is. So we've never learned how to train someone who's otherwise not nice to be nice. So we've never learned how to train someone who's otherwise not nice to be nice.

Leadership 370

Leadership Webinar Hiring Training 370

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 356

Training Customer Service Uniforms Leadership 356

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

7 Shifts

MAY 1, 2023

As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. RECOMMENDED READING: Restaurant Hiring: Navigating the Labor Shortage Invest in onboarding and training Once you find a candidate who ticks all the boxes, you want to get them up to speed as soon as possible.

Hiring 195

Hiring Training Management Management 195

Culinary Cues

MARCH 3, 2024

What teams seek to find is leadership in this regard and not the subservient desire to be led. Success happens because of the sense of team and the leadership that sets the stage for this to occur. What kitchens should seek is a coming together with that common purpose without sacrificing what one believes as an individual.

Leadership 373

Leadership Restaurant Law Social Media Sports 373

7 Shifts

SEPTEMBER 9, 2024

High turnover not only disrupts business operations but also leads to increased costs and time spent on hiring and training new staff. Train your managers well In the same survey we did for 1,500 active restaurant employees, nearly half of them mentioned leaving their jobs due to poor management. With an average turnover rate of 79.6%

2024 335

2024 Social Media Insurance Leadership 335

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. The situation is apparently not going to self-correct and real leadership is still floundering. PLAN BETTER – TRAIN HARDER.

Leadership 357

Leadership Retail Training Take-out 357

Embrace the Suck

JUNE 18, 2021

They do start to train people better than the bad restaurants, yet their training system is still outdated and is usually only done when someone is hired. They want to become better, they just haven’t developed their leadership team enough to be consistent. They shift from a training culture to a learning culture.

Leadership 354

Leadership Small Business Coaching Marketing 354

Embrace the Suck

JULY 21, 2020

Look at the quality of people who come to apply to work with you and it will give you an idea of where your leadership game is currently. What kind of training is going to be added to our restaurant due to COVID-19? Upgrade your leadership to A-level. Why would top talent in your market want to work for a C grade leader?

Leadership 487

Leadership Hiring Take-out Events 487

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given. Cooks are expected to follow these standards and never deviate.

Hiring 397

Hiring Training Pricing Leadership 397

Modern Restaurant Management

MARCH 19, 2024

Work Ethic : The foundational principle of a strong work ethic seems to be fading from business training faster than the implementation of robotics. The scarcity of training, communication and preparation skills are diminishing the quality of service across the board and should be of concern for the industry as a whole.

Leadership 197

Leadership Customer Service Customer Experience Technology 197

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. This will feed your competence and confidence and provide a network of resource experts who will be there when you need an answer. [] RESPECT OTHERS: Remember the rules of thumb for teamwork and leadership. PLAN BETTER – TRAIN HARDER.

Leadership 386

Leadership Fine Dining Workshop Training 386

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. So where will you get exposure to much, if not all of that?

Hotels 431

Hotels Point of Sale Cash Management Training 431

7 Shifts

AUGUST 27, 2020

Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 491

Beverage Events Food Order Website Management 491

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 372

Training Seasonal Menu Back of House Small Business 372

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. But it's up to you to ensure you're using the best kind for each of these areas, become fluent in how to use them, and know how to train your staff if it's a technology they'll be using.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

OCTOBER 3, 2024

So, here are the 21 rules that, from my experience as a chef, should apply: [] LISTEN MORE, TALK LESS The first key to great leadership is to listen to others first. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like?

Coaching 374

Coaching Restaurant Law Training Article 374

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. First, allow me to address the dichotomy of the artist/accountant.

Restaurant Law 396

Restaurant Law Education Definition Social Media 396

Modern Restaurant Management

FEBRUARY 23, 2021

Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. In the good times, this looks like rigorous training, a dedication to time-honored processes, and a focus on building your culture. Get Better.

Leadership 180

Leadership Airlines 2002 2001 180

Culinary Cues

AUGUST 14, 2020

Study and watch – these are the characteristics of businesses that are supported by loyal customers, able to attract great people, viewed as wonderful places to work, and willing to share the responsibilities of leadership. PLAN BETTER – TRAIN HARDER. Small, personal and people first always shines above large and business first.

Small Business 376

Small Business Leadership Customer Service Communication 376

Culinary Cues

JULY 16, 2022

From my experience, and apparently those who worked at RA, this is the most essential trait of great leadership. He did, however, believe in support, training, mentoring, and empathy. PLAN BETTER – TRAIN HARDER. What a wonderful legacy, an enormously important mantra, and an inspirational way to live your life. Rest in Peace.

Front of House 371

Front of House Back of House Education Leadership 371

EATER

JULY 24, 2020

Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization.

Leadership 144

Leadership Hiring Events Audits 144

Culinary Cues

JULY 23, 2020

When strength is practiced without grace and dignity, then leadership is in serious question. Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them.

Leadership 414

Leadership Definition Employee Relations Training 414

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 269

Cash Management Point of Sale Leadership Website Management 269

7 Shifts

SEPTEMBER 25, 2024

Creating viable career paths through training, upskilling, and promotions can enable operators to keep top talent around—while growing their business with them. Usually, that's a reflection of those people, the leadership at the store, and what the brand stands for.”

Loyalty Program 329

Loyalty Program 2024 Download Hospitality 329

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Leadership; time management; reducing overheads and staff turnaround. ?? You’ll learn her secrets on leadership and boosting team morale, which in turn will lead to smoother shifts and happier staff. Published: 2009 ?? Author: Danny Meyer ??

Book 370

Book Management Management Restaurant Law 370

Embrace the Suck

JANUARY 13, 2021

I stopped trying to run the show and instead trained my team on how to run it with my expectations. Leadership is not easy and whoever sold you on that b t should be charged with negligence. If leadership was easy, the world would be a much better place. You start with the training wheels on and you are there for encouragement.

Coaching 360

Coaching Back of House Front of House Take-out 360

7 Shifts

MARCH 23, 2022

It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. The training took like an hour for us to pick, pick it up and start using it,” says Buck. It was too complicated, the migration was messy, and it took too much effort to learn. says Buck. “So

Front of House 369

Front of House Back of House Communication Food Safety 369

Culinary Cues

JANUARY 11, 2020

Sometimes the fault lies with a lack of desire to communicate, oftentimes the problem is the incorrect use of communication, but the majority of time the challenge is that leadership has no idea how to effectively communicate a message in a succinct, timely manner. They asked me how they could communicate and educate them on a weekly basis.

Communication 314

Communication Leadership Employee Relations Entertainment 314

Culinary Cues

JANUARY 15, 2022

Expect excellence from them and don’t waver, but at the same time find ways to build on their competence and confidence. [] TEACH and TRAIN: One sure fire way to build competence and confidence is to invest seriously in teaching and training. Leadership is unlocking people’s potential to become better.”. Bill Bradley.

Uniforms 417

Uniforms Front of House Food Safety Healthcare 417

Culinary Cues

APRIL 15, 2023

This misconception about restaurants and profit reaches beyond the guest, the media, and town or city leadership. Even employees who work in restaurants are generally unaware how slim the margins are. We would love that.

Seasonal Menu 452

Seasonal Menu Café Point of Sale Social Media 452