Modern Restaurant Management

JULY 29, 2020

We’ve put together five steps for getting the most out of your data: 1. You won’t need to reference external sources if your own standards go above and beyond the requirements. If you're not using collected data to make better decisions and identify trends, you're missing out. across your franchises.

Front of House 539

Front of House Management Management Franchise 539

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. Challenges solved. We can do this.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

JUNE 4, 2021

Understandably, the top six search results are the most coveted rankings for any business and are commonly referred to as the Google Six Pack. Registering on GMB is free and taking the time to do this pays off for restaurants by allowing Google to recommend an eatery to people searching for dining options in the area.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. To learn more about the results, Modern Restaurant Management sought out LDEI’s Sharon Olson.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

FEBRUARY 11, 2020

The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Even in some less likely foodservice establishments, consumers are requesting premium tea, which our industry refers to as “specialty tea.”

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Goliath Consulting

JUNE 15, 2021

We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1). Experts say that it will take about a year for the chicken (and wings) supply to normalize (9). Multiple Sourcing and Backup. How to overcome supply chain issues.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

FEBRUARY 27, 2024

“As in any good relationship, consumers expect honesty and reliability when they seek out businesses online,” said Damian Rollison, Director of Market Insights at SOCi. ” Brands still stuck in the past and not optimizing their online profiles may lose out on significant market share.

Online Ordering 472

Online Ordering Consumer Goods Customer Service Customer Experience 472

Culinary Cues

MAY 3, 2023

The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. They are out there. People will pay for quality – are you willing to invest the time to find out? He is referred to as the hit maker for bands.

Food Truck 473

Food Truck Customer Experience Take-out Food Supply 473

Modern Restaurant Management

OCTOBER 19, 2022

In a sector as vast as the restaurant industry, digital marketing becomes a critical tool to standing out among the crowd, especially as Q4 inches closer. The position of a result on the SERP is referred to as its ranking. Use credible links – Linking to reputable external sources can boost your page rank.

SEO 474

SEO Social Media Website Management Online Ordering 474

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. Sourcing ingredients locally or from all-natural farms. Restaurant staples such as plastic straws, plastic cups, lids, or take-home bags have people asking why those things are necessary. Simplified Menus. Serving smaller portion sizes. Ghost Kitchens.

2022 547

2022 Customer Service Online Ordering Website Management 547

EATER

JANUARY 12, 2021

The page on soup alone contains over 70,000 words from primary sources, cataloged in breathless detail. One small line at the bottom of the site explained why: “The Food Timeline was created and maintained solely by Lynne Olver (1958-2015, her obituary),” it read, “reference librarian with a passion for food history.”. It’s all there.

Food 363

Food Book Reference 2015 363

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Climate & Seasonality: Does the weather impact what people order or when they dine out?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

JANUARY 20, 2020

FOG is an acronym for the fats, oils and greases derived from vegetable, plant or animal sources during cooking. A grease trap, sometimes referred to as a grease interceptor, is a plumbing device designed to capture FOG before they enter the wastewater system. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 391

Customer Service Take-out Sourcing Equipment 391

Modern Restaurant Management

JULY 19, 2022

Traditionally, this has meant that the manager comes out and apologizes to the guest, then offers a discount or a comped meal. Many consumers still wanted the experience of going “out” to eat, so digital channels didn’t upend the industry. Like any business, you may occasionally have to deal with an unhappy customer.

Online Ordering 487

Online Ordering Cash Management Mobile Ordering Food Order 487

Goliath Consulting

JUNE 15, 2020

Restaurateurs who were eager to reopen their doors after lock-down only a few weeks ago are having to confront temporary product shortages and price inflation, vulnerable to spontaneous out of stock notices or unexpected shipment delays. Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time.

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

NOVEMBER 8, 2022

They suggest tasting everything, take pictures, write notes, and bring ingredient back. What do you hope readers take away from the book? Cooks will find new sources of inspiration and tips on how to evolve in the industry. And finally, chefs will find out what their peers are doing. It is a great source of inspiration.

Food 450

Food Book Leadership Travel 450

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Supplier Sourcing.

Management 370

Management Management Document Hiring 370

EATER

FEBRUARY 18, 2025

Lille Allen Restaurants across India, Nepal, and Bhutan are taking inspiration from mountain communities, where foraging, preservation, and centuries-old culinary traditions provide great meals in challenging conditions Its a balmy afternoon in Darwa, a small village in the foothills of the Himalayas, in the Indian state of Himachal Pradesh.

Travel 207

Travel Social Media Seasonal Menu Back of House 207

Modern Restaurant Management

NOVEMBER 19, 2019

Cloud Kitchen / Virtual Kitchen / Ghost Kitchen – they are all referred to by different names, but the concept is very evident in the names. So the big chains are realizing that if they are not present on all the available platforms, they will be missing out on being in front of those loyal customers.

Delivery 364

Delivery Front of House Back of House Mobile Ordering 364

7 Shifts

NOVEMBER 14, 2024

Fine dining establishments may require staff to have in-depth knowledge of each dish, including wine pairings and ingredient sourcing, while a fast-casual restaurant may focus on quick service and consistent food prep. Training takes time away from regular restaurant operations, and scheduling this time effectively is crucial.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

APRIL 15, 2020

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” According to our survey, consumers reference these precautions before making a purchase decision.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. This being said, take a look at the restaurant where you work and begin to dissect the experience. All these factors play into how a dish tastes, and how it will be remembered. How much do they know?

Influencer 395

Influencer Customer Experience Dine-in Training 395

7 Shifts

JULY 16, 2021

Sourcing Equipment. Take it one step further by diving into their lifestyle habits and spending patterns. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! When scoping out the zones, take note of which areas have already existing coffee shops.

License 459

License Hiring Equipment Small Business 459

Goliath Consulting

SEPTEMBER 27, 2020

The AI and tech that will take over the restaurant industry. When suppliers track the temperature of the milk through the information collected from the tags, the milk’s temperature can be tracked from the source, during shipment, and when it is delivered to the store. References. Conclusion.

Technology 397

Technology Mobile Ordering Food Safety Customer Service 397

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Providing a restaurant staff training manual to new staff also suggests you take their role—and career development—seriously.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

FEBRUARY 4, 2021

In this article, we’ll take a look at how Tayler Book, co-founder of Beechwood Doughnuts, evolved her restaurant digitally and physically to get where they are today—making thousands of doughnuts a week for the Niagara region. I was fresh out of university. We opened the store when I was 22 years old. My partner was really into baking.

Operations 370

Operations Book Small Business Communication 370

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.” But there’s always a downside.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

7 Shifts

AUGUST 27, 2020

Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. If you take the extra time to hire people who share your core values you will reduce staff turnover, which saves time and money in the long run.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

7 Shifts

OCTOBER 22, 2021

While every restaurant should properly plan out its work schedule during the holidays (and year-round, for that matter), not every restaurant needs to drastically overhaul its schedule when December rolls around. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

7 Shifts

DECEMBER 11, 2019

A lack of communication can take a serious toll on franchise owners, particularly in the realm of finances. Franchisors should also actively source franchisee input on new initiatives and ongoing issues, while franchisees should utilize this privilege and share concerns as they arise.

Franchise 435

Franchise Franchising Email Marketing Communication 435

7 Shifts

SEPTEMBER 10, 2021

Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. But know this: Most restaurant owners don't have it all figured out. As you work your way through this section take note of the examples of mission statements. If not, “can” it.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

7 Shifts

MAY 11, 2022

Because that often lasts longer than eight hours, you can either pay your staff to work the entire day, or have employees clock in and out as needed. Still, it's helpful for your team to share an understanding of which shifts commonly refer to which hours. The pandemic left many restaurant workers burnt out. Swing Shift Hours.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Improvement Tips. What Does Restaurant Operations Mean? Operations Management. What can 7shifts do for you?

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

MARCH 16, 2022

You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g., Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? Context is all about people and a lot about theater.

Fine Dining 347

Fine Dining Dine-in Front of House Design 347

Modern Restaurant Management

MARCH 31, 2020

For that reason, restaurant and business owners typically carry business income coverage, also referred to as business interruption coverage, which is insurance coverage intended to replace lost income in the event business is halted or interrupted for some reason, such as a natural disaster.

Insurance 305

Insurance Government Employee Relations Small Business 305

EATER

SEPTEMBER 1, 2020

The hum of machines joins with the buzz of conversation as the space fills up and a line winds out the door. And what would it actually take to get there? Well, it is going to take a struggle. Corporations are] reaching out to companies like Red Bay to become the face of a campaign or an ad.

Front of House 282

Front of House Leadership Hiring Back of House 282