Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

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Modern Restaurant Management

OCTOBER 16, 2024

These collective issues lead to a challenging environment, affecting not just the individual restaurants’ ability to compete fairly but also harming their long-term sustainability and profitability. How can operators train staff to be cognizant of fraud? What factors are fueling food-app fraud? But it doesn’t stop there.

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EATER

OCTOBER 15, 2024

Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. Lyall at Lafayette Public House has also taken steps, training the staff to fully load the dishwasher before running it. “In

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The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. They expect restaurants to prove their claims and back up buzzwords like "local" and "sustainable" with verifiable facts.

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Food Supply Social Media Sustainability Sourcing 130

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

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Modern Restaurant Management

JUNE 5, 2024

What kind of training does induction cooking involve as compared to more traditional gas, etc.? What lessons can other restaurateurs take away about being more sustainable and energy friendly? There is also minimal heat loss leading to lower energy consumption and contributing to a cooler kitchen. Are there any best practices or tips?

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Modern Restaurant Management

SEPTEMBER 8, 2023

Trust is built when company leaders demonstrate a strong commitment to food safety and provide the necessary resources – including training, tools, equipment, and support – to ensure compliance with regulations and best practices. Build Trust One of the foundational pillars of a robust food safety culture is trust.

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Perfect Daily Grind

SEPTEMBER 15, 2022

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? So what exactly is long-term sustainable sourcing and how can it be achieved?

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Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Growth stems sustainably from meticulous mastery of the basics – hospitality, food, ambiance, and operations.

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Leadership Small Business Hospitality Customer Experience 508

Modern Restaurant Management

NOVEMBER 22, 2022

However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. Think broadly when it comes to sourcing applicants. How to avoid. Start by asking questions such as: Where do your ideal applicants typically look for jobs?

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Modern Restaurant Management

SEPTEMBER 16, 2020

This is good news for restaurants, particularly chains and franchises that want to be environmentally sustainable while saving money in the process. Source Separation. Management commitment to “source separation”—i.e. Staff Training. Global demand for paper and cardboard is projected to grow by 1.2

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Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Architectural Considerations in HVAC.

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Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

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Modern Restaurant Management

JULY 29, 2020

In the age of COVID-19, the path to sustainable, safe operations lies in actionable, real-time data. You won’t need to reference external sources if your own standards go above and beyond the requirements. Guidelines might vary location to location (we’ll cover that later). Leverage Analytics to Inform Your Decisions.

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Front of House Management Management Franchising 539

ChowNow

APRIL 25, 2025

For example, if one of your core values is sustainability, that should show up in your sourcing, packaging, and messaging. Train your team to anticipate needs and connect with regulars. Focused on sustainability? Make sure your sourcing, packaging, and promotional materials back that up. Whatever it is, name it.

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Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Consumers are also becoming more conscientious about sustainability, which is primed to disrupt the restaurant business.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

DECEMBER 27, 2023

As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. Restaurateurs must ensure that technology acts as an enabler of hospitality, and not as a replacement for the warmth and individuality that diners cherish.

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Modern Restaurant Management

DECEMBER 14, 2021

Differentiated benefits packages that include greater flexibility, career paths and training benefits, and enhanced company culture will also be important. For example, restaurants that can source ingredients locally should be vocal about their commitment to supporting local producers and sustainability as brand differentiators.

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Modern Restaurant Management

APRIL 29, 2021

.” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. He got creative on how to source employees.

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Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand. How was the food sourced or produced?

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Modern Restaurant Management

OCTOBER 2, 2023

More than ever, we’re seeing threats at the source. Not much can be done about errors caused by customers, and training servers to listen attentively and cooks to set timers and stay focused can address internal errors. Historic heat waves, droughts, fires, floods and other weather events are decimating crops.

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7 Shifts

FEBRUARY 13, 2023

Source: @1fairwage_official on Instagram Everything about how restaurants are structured has been built around this model, and the historically razor-thin margins don’t provide a lot of wiggle room for those looking to initiate change. They push the envelope on what an equitable and sustainable future can and should look like, for all of us.

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Tip Distribution Front of House Restaurant Law Back of House 390

Modern Restaurant Management

MAY 24, 2024

At the core, customer retention focuses on improving the restaurant's ability to build long-term relationships and sustainability in the industry. This kind of repeated business is a source of stable revenue essential for improved financial health. This is a key point that results in high customer loyalty.

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Loyalty Program Point of Sale Email Marketing Customer Experience 438

Modern Restaurant Management

MARCH 11, 2025

According to Mastercard Contactless Consumer Polling, more than half of Americans are now using some form of contactless payment, and several sources state that adoption rate is accelerating amongst younger consumers. This experience emphasized the critical importance of disaster readiness and financial planning.

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Modern Restaurant Management

JANUARY 12, 2021

Intelligent automation and embedded policies, procedures, training content, media, and recommended actions are integrated into everyday workflows. In this new normal, nothing became more important to CX — and to business sustainability — than safety, cleanliness, hygiene, and sanitation practices.

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Fast Casual Food Safety Loyalty Program Customer Experience 411

Modern Restaurant Management

FEBRUARY 10, 2020

The Humane Society of the United States, Oldways, the Physicians Committee for Responsible Medicine, Health Care Without Harm and Meatless Monday are five nonprofits providing support, resources and hands-on trainings to hospital culinary teams to help them provide more plant-based meals.

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Modern Restaurant Management

DECEMBER 29, 2023

Interestingly enough, the very source of a lot of this tension — technology — can also be the solution. Three Strategies for Achieving Better Alignment The staff vs. tech dynamic isn’t sustainable. It starts with more robust general job training. We need to move back towards a staff supported by tech mentality.

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Culinary Cues

FEBRUARY 28, 2022

Read a newspaper, listen to the experts, learn to trust a source that believes in telling the story even more than offering their opinion. This is not a political issue – it is a global health issue. [] Learn about a more sustainable approach towards how you conduct your life and your business. PLAN BETTER – TRAIN HARDER.

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Modern Restaurant Management

JANUARY 8, 2024

Other advancements include: integrating data from various sources, including social media, reviews, and loyalty programs, to gain a holistic view of customer behaviour as well as as well as the implementation of real-time analytics for immediate insights into customer behaviour and preferences. It makes everything easier.

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2024 Loyalty Program Cash Management Customer Experience 539

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. She also supports coffee shops that value sustainability and partner with suppliers that use organic farming methods. Consult your mission statement to see if the plan or idea aligns.

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Customer Service Fast Casual Customer Experience Back of House 370

7 Shifts

JANUARY 23, 2020

Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide. Training before opening. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2.

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Goliath Consulting

DECEMBER 4, 2023

In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. According to Green Places, “ kitchen equipment, HVAC, and lighting are a restaurant’s most significant sources of energy consumption.”

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Culinary Cues

FEBRUARY 13, 2022

So, as life starts to transition to a level of normalcy, restaurants may find that the pandemic opened the door to a viable, additional source of revenue that isn’t going away. SKILL SET: Chefs will need to teach cooks and cooks will need to monitor each other’s compliance with the rules of sustainable cost control. CAFÉ Talks Podcast.

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Compost Fine Dining Waste Café 474

EATER

APRIL 16, 2024

The family eventually expanded to eight locations across the city, training locals to become baristas. The Echavarrías are especially focused on paying their producers well, partnering with groups like the Women’s Agricultural Association of the Cauca Department to offer fair rates (as well as training and knowledge about organic farming).

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Perfect Daily Grind

SEPTEMBER 2, 2022

Franke Coffee Systems opens new showroom and training facility in Japan. ofi secures US $1.975 billion sustainability-linked loan. Global Coffee Platform’s 2021 Snapshot report shows 55% of green coffee purchased by eight coffee multinationals meets some sustainability standards. Wed, 31 Aug. Check out last week’s stories.

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7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. In our blog on ways to pivot your business model , we suggest: Offering meal kits ??

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Modern Restaurant Management

APRIL 2, 2020

Had a primary source of income in the restaurant industry for the last year. Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S. Experienced a decrease in wages or loss of job on or after March 10, 2020.

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Employee Relations Healthcare Online Ordering Customer Service 516