Modern Restaurant Management

JULY 29, 2021

Ask for References and Experience. Additionally, if you are interested in working with a particular company, you should ask to receive ample references. Ensure the security guards you hire know de-escalation procedures in case a situation with a guest arises where they are getting out of control.

Hiring 531

Hiring License Restaurant Law Customer Experience 531

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.

Training 310

Training Café Kitchen Safety Back of House 310

Modern Restaurant Management

APRIL 15, 2024

Restaurant managers balance several responsibilities while taking care of staff and guest needs. However, it can sometimes take time to get customers to respond to surveys they're given. You can also consider other types of incentives besides gift cards that you could hand out to encourage more people to do the survey.

Management 490

Management Management Loyalty Program Social Media 490

Modern Restaurant Management

APRIL 22, 2024

To learn what restaurants need to know to better protect themselves from fraud, Modern Restaurant Manangement (MRM) magazine reached out to Doriel Abrahams , Principal Technologist at Forter. Without giving out too many specifics that might encourage bad actors, what are some common frauds restaurants experience?

Food 508

Food Loyalty Program Consumer Goods Customer Experience 508

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. Rather than micromanaging day-to-day tasks, operations leads can focus on training, growth projects, and big-picture improvement.

Front of House 539

Front of House Management Management Franchise 539

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. YES – the menu is that important!

Menu 420

Menu Seasonal Menu Front of House Café 420

Modern Restaurant Management

DECEMBER 9, 2022

Once you’ve selected your vendor, work collaboratively with them to create a realistic rollout plan to ensure you get the value out of your investment. It can be easy to get caught up in the hype around a hot name but take a step back and think about whether the vendor you’re considering actually has all the features you need.

Technology 473

Technology Training Take-out Reference 473

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. I absorb all of that input and aggregate that into whatever comes out. Don’t do that,’” Johnson says. “I

Training 351

Training 2010 Consumer Goods 2013 351

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. bartaco takes this one step further.

Hiring 195

Hiring Training Management Management 195

Modern Restaurant Management

JUNE 30, 2020

Step one to learning this system was more lean training. The lean team referred to these decisions as “calling the play. Plus, managers needed to know how to write a play so that they could teach it all—theory and practice—to new leaders in training. Our stores could be radically different from one another.

Management 453

Management Management Cash Management Beverage 453

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. Check references carefully and run quick trials.

Management 148

Management Management Seasonal Menu Cash Management 148

Goliath Consulting

SEPTEMBER 27, 2020

The AI and tech that will take over the restaurant industry. But there’s much more that tech has to offer, especially when it comes to AI being integrated into guest order systems, training, and restaurant operations. Consistent Training and Optimal Scheduling. References.

Technology 397

Technology Mobile Ordering Food Safety Customer Service 397

Modern Restaurant Management

JULY 22, 2020

Over the last decade, demand for gluten-free foods has grown by an eye-popping 200 percent with two out of 10 Americans seeking gluten-free options when dining out. Many restaurants assume that it takes months of effort to launch gluten-free menu options, but this is another misconception.

Serving 427

Serving Food Truck Front of House Loyalty Program 427

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. That smartphone is your media center.

Social Media 448

Social Media Hiring Website Management Hospitality 448

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

Modern Restaurant Management

MAY 13, 2020

To be certain about the capacity you need, always refer to the mixer manufacturer’s recommendation. Take these steps and tips to ensure you’re taking precautions to avoid problems: Follow the manufacturer’s instructions for cleaning and sanitation, since mixer bowl and agitator materials vary based on brand and model.

Equipment 531

Equipment Training Reference Operations 531

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

2021 429

2021 Point of Sale Take-out Reference 429

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

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 413

Employee Relations Training Take-out Fine Dining 413

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH Food Safety BOH Customer Service 307

Culinary Cues

MAY 3, 2023

They are out there. People will pay for quality – are you willing to invest the time to find out? It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this. He is referred to as the hit maker for bands. Bread is the same way.

Food Truck 473

Food Truck Customer Experience Take-out Food Supply 473

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. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training? Okay, that might be a stretch.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Modern Restaurant Management

JUNE 17, 2020

This article addresses some of the most common concerns arising out of the COVID-19 pandemic, from the perspective of an employment lawyer and a restaurateur. Let your patrons feel that they are a part of the future of their favorite hangout, and they will take an interest in the restaurant's success now and for years to come.

Employee Relations 493

Employee Relations Food Safety Small Business Government 493

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.

Management 370

Management Management Document Hiring 370

Culinary Cues

SEPTEMBER 14, 2019

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day.

Front of House 310

Front of House Communication Back of House Reference 310

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers.

Back of House 448

Back of House Reference Presentation Mobile Ordering 448

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It simply points to what may be behind it.

Guest Recovery 416

Guest Recovery Seasonal Menu Presentation Customer Experience 416

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Conflict Resolution” refers to the way one resolves an issue or problem between two or more people (4).

Leadership 348

Leadership Employee Relations Front of House Communication 348

Modern Restaurant Management

MAY 19, 2020

Call out any new policy changes as necessary on your site, have you stopped taking group reservations for parties over six? Train your staff to communicate effectively and to smile with their eyes. (It’s Let guests know what to expect when they come into your restaurant. Do people need to make reservations in advance?

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

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. So, first step – let’s refer to it as a challenge. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

AUGUST 31, 2019

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. It didn’t take long for Jake to realize how much more difficult it was going to be to carry the title of executive chef.

Reference 346

Reference Uniforms Take-out Social Media 346

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. Call it out here. Use and Take Notes.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. Can you tough it out? Right out of middle or high school groupism. Well, we’re not in high school anymore.

Leadership 400

Leadership Restaurant Law Social Media Sports 400

EATER

FEBRUARY 18, 2025

Zinara Rathnayake Wade, deep-fried urad dal patties sold on a train. Hotel: Not only places to bed down, hotels can refer to casual eateries for affordable, filling food. After dinner, check out the adjoining bunkers, once used during the Sri Lankan civil war and now for impressive galleries.

Hotels 277

Hotels Seasonal Menu Back of House Small Business 277

Culinary Cues

JULY 25, 2023

I remember returning to my office, closing the door, and taking the time to collect my thoughts before calling him in. Now, I want you to listen closely, I want you to take this in and store it in a place that can be easily accessed in the future. Sit down, I want to have a serious chat with you. I wondered if I could live up to that.

Food Truck 375

Food Truck Reference Café Take-out 375

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. The Japanese refer to this as Kaizen. PLAN BETTER – TRAIN HARDER. It’s hard to argue with that logic.

Fine Dining 433

Fine Dining Coaching Dine-in Café 433

Culinary Cues

DECEMBER 26, 2020

Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it. PLAN BETTER – TRAIN HARDER. HERE’S TO A VERY PROMISING 2021. Restaurants are the center of our American communities.

Fine Dining 488

Fine Dining 2008 Kitchen Safety Customer Experience 488