Modern Restaurant Management

APRIL 3, 2025

I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward. It shows my team and our guests that I care about my little sandwich shop, and I plan on being here to serve them fresh and yummy food with a smile for a long time to come.

Presentation 450

Presentation Franchising Franchise Online Ordering 450

Modern Restaurant Management

MARCH 5, 2024

As the focus for restaurants continues to center on growing and staffing up, safety training can sometimes get lost in the mix or ratcheted down to cover only topics related to compliance with regulations. Safety training is key to helping restaurants reduce risk exposure associated with foodborne illnesses and occupational injuries.

Training 419

Training Food Safety Employee Relations Insurance 419

Modern Restaurant Management

MARCH 11, 2025

Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. For hiring platforms like foh&boh, the name of the game was volume, volume, volume.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Modern Restaurant Management

DECEMBER 5, 2024

During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

OCTOBER 17, 2024

Second, in the kitchen, training is a critical component of a safe workplace. Owners and operators should ensure team members are trained to safely use all equipment. Safety training should take place upon hire for all new employees, but that should not be a one-time event.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

NOVEMBER 20, 2024

Quick-serve restaurants (QSRs) experienced four-percent growth over the past year, which helped to offset the declines seen in full-service dining. To make progress in both areas in 2025, managers should focus on offering more in-depth training and elevating the employee experience.

2025 474

2025 2024 Recruiting Employee Relations 474

Modern Restaurant Management

JANUARY 30, 2025

By combining storytelling, community involvement, and a purpose-driven mission, we create campaigns that leave a lasting impact while driving meaningful results for our clients and the communities they serve. This balance is key to our success and our ability to provide exceptional guidance to the brands we serve.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

JANUARY 9, 2025

With electricity costs averaging 16 cents per kWh in the United States, they serve as a formidable solution in intermittent applications, such as outdoor winter patios, where convenience outweighs long-term infrastructure costs. Proper placement is key to maximizing heater performance, whether wall-mounted for compact areas.

Outdoor 386

Outdoor Brewery Seating Small Business 386

EATER

NOVEMBER 12, 2024

Courtesy of the Lactation Network The Lactation Network’s new program will offer training to restaurant staff across the nation Restaurants are, famously, for eating. It was especially ironic considering that this controversy centered around a place where food is served, and that breastfeeding infants are simply trying to eat.

Restaurant Law 333

Restaurant Law Education Food Supply Dine-in 333

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

Social Media 432

Social Media Book Back of House Take-out 432

7 Shifts

NOVEMBER 24, 2024

However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. Use clear and straightforward questions that customers can answer quickly, such as “Was our food served hot and fresh?” Train your servers to strike up friendly conversations and report back interesting insights.

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

JANUARY 2, 2025

From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. This not only ensures consistency across locations but also simplifies in-store operations and training.

2025 251

2025 Online Ordering Franchising Franchise 251

Modern Restaurant Management

MARCH 1, 2022

Empowering Employees with the Right Tools and Training. By providing training focused on life skills that extend beyond the restaurant environment, such as communication, goal setting, and leadership, this demonstrates holistic investment in the workforce. Restaurant people are “people-people.”

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

FEBRUARY 24, 2025

Requiring a small deposit for reservations serves as an effective deterrent against no-shows while ensuring partial revenue in case guests fail to arrive. Digital waitlists also provide valuable data on demand patterns, helping restaurants optimise their seating strategies over time.

Book 385

Book Reservations Communication Customer Experience 385

Culinary Cues

JANUARY 13, 2025

All this would be for naught if the service staff was uninformed and lacked the knowledge and polish to present the food properly on a plate that was meticulously cleaned by a dishwasher and complemented by a perfectly chosen, stored, and served glass of wine from the bar. A collective effort MVT (most valuable team), not MVP.

Coaching 412

Coaching Sports Presentation Seasonal Menu 412

Modern Restaurant Management

NOVEMBER 25, 2020

Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. While these changes are overwhelming for many, the restaurant industry has rallied, adapting to our “new normal” and finding new ways to safely serve guests. Develop Safer Ways to Serve Food. Prioritize Training.

Food Safety 553

Food Safety Social Media Food Order Audits 553

Modern Restaurant Management

OCTOBER 19, 2021

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. Here I will walk through actionable tips to help you train employees and understand the basics of liquor licensing as your restaurant bounces back: Renewing Your Liquor License. ID, Please?

License 539

License Point of Sale Employee Relations Restaurant Law 539

7 Shifts

OCTOBER 28, 2024

The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

JANUARY 24, 2025

” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. It’s no wonder so many establishments fail each year.

Sustainability 448

Sustainability Food Equipment Design 448

Culinary Cues

OCTOBER 23, 2024

It may be the desire to serve or respect for family members who did the same at some point in time. PLAN BETTER – TRAIN HARDER Compromise is a good thing; it helps the world go round. We cook as we do for a variety of reasons. We might cook because we are creative by nature and need an effective outlet for this.

Café 384

Café Pricing Hiring Blog 384

Modern Restaurant Management

MARCH 11, 2025

Whether it’s speeding up order times, improving inventory management, or boosting loyalty programs, every tool should serve a purpose. Additionally, the rapid rise of third-party delivery services and non-traditional models like ghost kitchens has transformed how restaurants expand and serve customers.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Modern Restaurant Management

DECEMBER 27, 2022

Making a mistake – like serving a turkey burger instead of a veggie burger to a vegetarian guest – might not seem like a huge deal, but every error comes with a cost. Train Differently (and Better) than Ever Before. Historically, food businesses trained employees by explaining how things should be done. Enhance Brand Protection.

Food Safety 566

Food Safety Audits Food Supply Food 566

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

Front of House 395

Front of House Back of House Sourcing Travel 395

Modern Restaurant Management

DECEMBER 23, 2021

Make sure your bartenders know when to stop serving patrons. We are not serving you anymore. ” Instruct your bartenders to not serve the patron anymore. This can dramatically impact the bottom line for bar owners, which is why conflict resolution training is critical for bar owners and staff. Don’t negotiate.

Insurance 531

Insurance Restaurant Law Point of Sale Training 531

Modern Restaurant Management

APRIL 15, 2024

“By integrating bee-friendly practices into our culinary endeavors, we aim to make a positive impact on both the environment and the quality of the food we serve.” ” The campaign offers an immersive training effort for staff, he added.

Sustainability 473

Sustainability Education Training Social Media 473

EATER

MARCH 12, 2025

Little Bear would serve takeout only for the next 18 months. But now, we dont hire specialists, says North, who is still dealing with the effects of long COVID , opting instead to train the entire staff on both front-of-house and back-of-house operations. How many furloughed their staff while serving cocktails through a to-go window?

2025 283

2025 Back of House Front of House Kitchen Safety 283

Modern Restaurant Management

AUGUST 15, 2024

These expenses include money spent on recruiting, hiring, and training new staff, and lost productivity. Train Employees Training increases service speed and instills multitasking skills in employees, maximizing productivity without needing to hire additional staff. percent compared to other industries’ rate of 4.9

Loyalty Program 448

Loyalty Program Hiring Point of Sale Recruiting 448

Modern Restaurant Management

JUNE 7, 2024

He has over 30 years of experience in the field, starting as a dishwasher and rising to a leadership position at Inspire Brands, where he served as Vice President of Global Equipment Innovation & Supply. This can be overcome with technology, training and education. What are some hidden food safety dangers?

Food Safety 490

Food Safety Kitchen Safety Food Food Supply 490

Modern Restaurant Management

SEPTEMBER 6, 2022

Make sure your bartenders know when to stop serving patrons. We are not serving you anymore. ” Instruct your bartenders to not serve the patron anymore. This can dramatically impact the bottom line for bar owners, which is why conflict resolution training is critical for bar owners and staff. Don’t negotiate.

Bar 450

Bar Insurance Restaurant Law Point of Sale 450

Culinary Cues

JANUARY 26, 2025

If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. What would the price of your center of plate proteins be if we didnt have migrant workers who do the work, eternally grateful for the opportunity to earn a paycheck. this is the American Dream.

Food 424

Food Hotels Fine Dining Agriculture 424

Culinary Cues

MARCH 31, 2025

Dont let self-serving individuals steal your peace of mind. Hold them close and offer your thanks as frequently as possible. [] Let those who choose to think only of themselves to do so, by themselves. Selfishness exists and you may not be able to change that. Cut them loose. [] Make more music and far less noise. Make more music.

Consumer Goods 402

Consumer Goods Transportation Small Business Take-out 402

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 413

Training Customer Service Uniforms Leadership 413

Culinary Cues

FEBRUARY 5, 2025

Commissaries for some restaurant chains have reduced the need for kitchens and trained cooks in individual units and the drive-thru has influenced Detroit to view your car as a dining space with added cup holders and space for holding food. Where theres a will there is a way.

Fine Dining 232

Fine Dining Food Supply Customer Service Recruiting 232

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

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. To accomplish this: Improve training efforts. Unfortunately, many restaurants are using archaic training programs, so update your training to be current, relevant, and tech driven.

Food Safety 474

Food Safety Kitchen Safety Loyalty Program Employee Relations 474

Modern Restaurant Management

FEBRUARY 8, 2022

The rule looks at workers through the lens of three main types of work: tip-producing work (serving guests), work that directly supports tip-producing work (preparing to serve guests), and work that is not tip-producing (back-of house tasks and maintenance). One for serving (tip-producing) work, and one for everything else.

Restaurant Law 493

Restaurant Law Back of House Training Equipment 493

Modern Restaurant Management

AUGUST 9, 2021

The most important thing a restaurant can do to make guests with food restrictions feel comfortable and safe is to make sure the staff is well-trained. Training the staff is the top priority, because then they can competently answer questions and work with the guest to make them feel most comfortable.

Coaching 520

Coaching Kitchen Safety Food Safety Training 520