Modern Restaurant Management

DECEMBER 26, 2024

Without greater cybersecurity education and deepfake awareness training , it will be increasingly difficult for on-the-ground employees to tell fraud from fact—and they’ll need to. But this isn’t the only way hackers can take advantage of the supply chain to target restaurants.

2025 558

2025 Point of Sale Food Supply 2024 558

Modern Restaurant Management

JANUARY 21, 2025

This presents an opportunity to verify recipe accuracy and identify potential cost-saving adjustments. Regularly train staff on safe egg handling procedures. What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price?

Food Safety 398

Food Safety Food Pricing Communication 398

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. Second, in the kitchen, training is a critical component of a safe workplace.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Culinary Cues

DECEMBER 16, 2024

Fifteen minutes early is not just being present its being ready to make a difference. [] IF YOU CAN LEAN YOU CAN CLEAN Yes, time is money, and the original intent of this often-used statement may relate to the cost of labor, but most importantly it relates to how you approach life. When team exists, then trust is present.

Employee Relations 349

Employee Relations Presentation Small Business Recruiting 349

Culinary Cues

JANUARY 13, 2025

The chef may have developed the dish and given it that first charge of life, but that work of art on the plate was the collective effort of great purchasing, solid prep work during the day, and accomplished line cooks who are able to consistently prepare and present superb food while juggling multiple orders at once.

Coaching 382

Coaching Sports Presentation Seasonal Menu 382

Modern Restaurant Management

NOVEMBER 14, 2024

While stringent cleaning protocols are in place, the constant flow of patrons presents a unique challenge for maintaining a sanitary environment. This includes frequent cleaning of high-touch surfaces (as mentioned earlier), using effective disinfectants, and training staff on proper hygiene practices.

Equipment 419

Equipment Presentation Training Technology 419

Culinary Cues

NOVEMBER 22, 2024

The rich umami smell of steaks, chops, and roasts as they caramelize on the grill or in the oven, releasing a richness that turns on the desire that surrounds eating, and of course, the always present smell of fresh coffee, the intoxicating elixir that keeps cooks’ energy levels up and provides that comfortable boost when needed.

Food 360

Food Front of House Back of House Point of Sale 360

Modern Restaurant Management

MARCH 11, 2025

This was now a race to place any person with a pulse into a role, hoping that you could train them up quickly while you capitalized on the pent up demand from diners to enjoy their favorite restaurants again. Once onboarded, Immersive training videos show new hires the precise expectations of a day-on-the-job rather than long form manuals.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Modern Restaurant Management

JANUARY 2, 2025

This automated approach ensures customers are presented with premium options at the right moment, without relying on staff to remember to offer them. This not only ensures consistency across locations but also simplifies in-store operations and training.

2025 251

2025 Online Ordering Franchise Franchising 251

EATER

MARCH 14, 2025

The widening qualification gap has presented new challenges that have made it difficult for chefs to keep their kitchens fully staffed. Those people were supposed to train the current generation of bartenders, which left a huge void of knowledge. But the in-between [roles] are the ones Im finding most difficult to fill.

Marketing 282

Marketing Recruiting Hiring Back of House 282

Culinary Cues

NOVEMBER 10, 2024

Television screens presented a mix of sporting events and CNN talking heads, and the smell of grilled meat and batches of beer brewing behind glass walls provided sensory overload. The noise level was high and I’m sure among those present there was some discussion about the election results.

Front of House 365

Front of House Back of House Sourcing Travel 365

Modern Restaurant Management

AUGUST 20, 2024

"Our entire F&B team spent several months inputting recipes, testing, and training the system. shows the presentation of the dishes and the programme writes the training manuals for the kitchen staff. In doing so, the chain can ensure that a sandwich in Leuven and New York are prepared and presented the same. "This

Front of House 449

Front of House Restaurant Law Technology Presentation 449

Culinary Cues

MARCH 31, 2025

Think about how you feel each time you present a gift to another, congratulate them for the work they do, or thank them for just being who they are. Accomplish something in the moment wash a window, sweep the steps, polish the railing, check your spelling, work on your penmanship, water your plants. Make more music.

Consumer Goods 374

Consumer Goods Transportation Small Business Take-out 374

Modern Restaurant Management

JANUARY 19, 2024

As a restaurant manager or owner, you are aware of the dangers fire presents to your business. Keeping Your Restaurant Safe From training your staff, to maintaining the establishment, many safety measures exist to prevent a fire from happening at your restaurant. Train your staff properly on the cleaning of the establishment.

Kitchen Safety 473

Kitchen Safety Food Safety Training Equipment 473

Culinary Cues

FEBRUARY 5, 2025

This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Theres plenty of fear and loathing going on in the restaurant business.

Fine Dining 228

Fine Dining Food Supply Customer Service Recruiting 228

Modern Restaurant Management

MARCH 13, 2025

“Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry.

Education 251

Education 2000 Sustainability 2015 251

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food. You are good at that, after all you have been cooking for 15years.

Seasonal Menu 505

Seasonal Menu Leadership Training Fine Dining 505

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 437

Leadership Food Truck Employee Relations Training 437

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. While there are several ways to incorporate visual communication with younger staff, a great place to start is with your training and onboarding processes. Picture this: You're at the annual franchisee meeting. So, why wait?

Communication 471

Communication Franchise Franchising Leadership 471

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. Perhaps the test that best encapsulates just what it is a cheesemonger does is the five-minute presentation contestants must give on a cheese of their choice. They’re meeting with a team of coaches to finesse their routines. I’m always learning and trying to refine things.”

Training 351

Training 2010 Consumer Goods 2013 351

ChowNow

MARCH 14, 2025

The best-run restaurants dont leave things to chancethey rely on clear processes, well-trained teams, and smart decision-making to avoid costly mistakes. Effective labor management means hiring the right people, providing thorough training , creating efficient schedules, and building a culture that keeps employees engaged.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 480

Outdoor Dine-in Training Government 480

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 471

2021 Social Media Kitchen Safety Restaurant Law 471

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? Then the choice to work in hotels, resorts, and clubs is your best option. But through their network of like properties.

Hotels 458

Hotels Point of Sale Cash Management Training 458

Culinary Cues

JULY 23, 2023

It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.

Guest Recovery 416

Guest Recovery Seasonal Menu Presentation Customer Experience 416

Modern Restaurant Management

MARCH 2, 2021

Building Trust through Training and Transparency. Certainly, conducting real, in-depth COVID-19 training is especially important right now. However, if no one knows that you have devoted time, money and energy into COVID-19 training, then your investment is wasted. Once seated, present them with either a paper or laminated menu.

Social Media 462

Social Media Kitchen Safety Food Safety Training 462

Culinary Cues

FEBRUARY 27, 2025

.” Jack Welch Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.

Consumer Goods 266

Consumer Goods Presentation Leadership Dine-in 266

Modern Restaurant Management

MAY 1, 2024

Communication Silos in Restaurants A few communication silos that commonly present themselves in restaurant operations include: Waitstaff : The most common communication silo in restaurants is the waitstaff who bear the brunt of the customer-facing operations of the restaurant, since they are the ones who get to see the customer experience up close.

Communication 492

Communication Operations Leadership Employee Relations 492

Modern Restaurant Management

FEBRUARY 18, 2025

While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. You need to be present, mentally and physically, or your restaurant will suffer. This business is mentally draining.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

DECEMBER 7, 2021

However, the uncertainty and desperate regulatory environments at the state and national level present seemingly relentless headwinds. Particularly for HR operations, removing administrative burdens and enabling HR professionals in your organization to focus on culture, training, and hiring will significantly increase the odds of success.

2022 492

2022 Operations Recruiting Hiring 492

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 Communication Training Coaching 582

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design. Let your compassion and preparedness shine.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 458

Kitchen Safety Food Safety Coaching Training 458

Modern Restaurant Management

MARCH 13, 2024

Investing in comprehensive training programs is key to meeting these skill requirements. Encouraging and training employees to be adaptable and capable of handling multiple roles within the restaurant enhances flexibility in staffing and operations.

Loyalty Program 491

Loyalty Program Customer Service Customer Experience Insurance 491

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. Will the flavors and presentations of the food suffer? Cooks are expected to follow these standards and never deviate. The reputation of the business is based on “no surprises”. This leads not only to product consistency, but also cost dependability.

Hiring 421

Hiring Training Pricing Presentation 421

Modern Restaurant Management

JUNE 7, 2021

Although not as great, the risk of surface transmissions is still present. Restaurants should take the time to review and update all disinfection procedures as well as re-train employees on proper disinfection protocols. Restaurants can start by placing hand sanitizer stations at the entrance and in all high traffic areas. In the U.S.,

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531