Culinary Cues

NOVEMBER 17, 2024

The art and science of operating a restaurant with longevity in mind – a restaurant that stands out and becomes the beacon of what a restaurant can be, will view its operation from the standpoint of the story it tells. As annoyed as some chefs and servers may be by guests who take pictures of their food, that is exactly what you should want.

Presentation 278

Presentation Point of Sale Customer Service Menu 278

7 Shifts

MAY 23, 2023

We've spent the last year building out a payroll product that integrates with all the best parts of 7shifts to make managers' jobs easier, and get teams paid accurately for their hard work. How long does it take to onboard employees? It's our goal to cut down on the number of systems restaurants need to run their business.

Sourcing 370

Sourcing Take-out Waste Book 370

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.

Sustainability 126

Sustainability Sourcing Consumer Goods Seasonal Menu 126

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? What will it take to get the message across?

Food Truck 470

Food Truck Customer Experience Take-out Food Supply 470

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 2, 2023

Of course, there are different qualities of beans, different levels of roast, and even different qualities of water, but mastering the simple process of proper brewing can take a very long time, a great deal of consistent effort, and a passion for the process and the product. Ripert and his team have always been in dogged pursuit of “simple”.

Back of House 363

Back of House Seasonal Menu Café Sourcing 363

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

Fine Dining 399

Fine Dining Food Truck Back of House Pricing 399

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

JULY 10, 2024

And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability.

Back of House 196

Back of House Fine Dining Take-out Social Media 196

Kounta

SEPTEMBER 17, 2019

If you’re new to the coffee world, knowing where to start when it comes to sourcing the best coffee for your cafe can be daunting. The key is to take it one step at a time, making sure you understand not only what you’re buying but what you’re trying to achieve. Get familiar with the different blends (the internet is your friend!),

Sourcing 66

Sourcing Customer Experience Take-out Consumer Goods 66

Modern Restaurant Management

APRIL 4, 2024

The book's highlighted advice includes: Pick The Battles to Win – Ganzler helps companies gather, organize, and evaluate myriad issues they could take on. To learn more about restaurant sustainability, Modern Restaurant Management (MRM) magazine reached out to Ganzler. Why did you want to write this book and why now?

Sustainability 196

Sustainability Book Food Supply Waste 196

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This radically seasonal, regional restaurant sources its ingredients exclusively from the ocean, climate-adapted farms, and wild plants of the Mid-Atlantic. Making that creative takes a lot of mental energy.” Take chocolate , for instance.

Seasonal Menu 119

Seasonal Menu Food Supply Sourcing Agriculture 119

7 Shifts

FEBRUARY 7, 2024

And take time clocking data from your POS and send it right to your payroll provider for easier processing. There's a wide range of options available that take the entire process online. Data aggregation: Aggregate data from numerous sources, including Yelp!, All of this (and more!) is possible with a great POS.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Modern Restaurant Management

MARCH 20, 2023

Restaurant financial statements are an untapped source of potential growth. Image sourced from sage.com Here’s what you can do with a balance sheet. Image sourced from sage.com Here are some other useful things you can do with a P/L statement. Can you build on a single source, and if so, how can you do this?

Cash Management 195

Cash Management Point of Sale Consumer Goods Sourcing 195

Modern Restaurant Management

APRIL 12, 2023

Tracked from numerous sources, thoughtful analysis of this data can be the key to prioritizing needs, driving growth and so on. One of the most important sources is a restaurant’s POS system, or point-of-sale system. Check out the accompanying resource. At the heart of this science is data.

Point of Sale 196

Point of Sale Inventory POS Customer Service 196

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 189

2024 Food Truck Fast Casual Allergens 189

Modern Restaurant Management

MAY 13, 2024

The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu. Loyalty Reigns Supreme Although consumers may be more selective on where and when they dine out, they still want to frequent their favorite restaurants and access any deals possible.

Pricing 197

Pricing Loyalty Program Mobile Ordering Customer Service 197

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. What is hyperlocal? As for excess?

Food Supply 177

Food Supply Seasonal Menu Compost Sustainability 177

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Fresh-baked waffles are perfect for locally sourced additions. Call out a local farmer’s eggs or dairy products on your menu.

Back of House 88

Back of House Seasonal Menu 2024 2025 88

Modern Restaurant Management

JUNE 24, 2024

It’s also a profitable trend since over three-quarters (77 percent) of Gen Z diners and 70 percent of Baby Boomers are willing to pay more for dishes with locally sourced ingredients. We look at what is popping up on menus, what social cues there are out in the market, and what flavors are popping up.

Seasonal Menu 188

Seasonal Menu 2024 Social Media Waste 188

Modern Restaurant Management

JULY 26, 2024

While the details will vary, depending on the situation, outline the general plan and steps to take. Work with regulatory agencies to detect the source of the problem and determine which product batch(es) were impacted. Therefore, it’s helpful to create a communications plan in advance to serve as a roadmap.

Communication 185

Communication Food Safety Social Media Loyalty Program 185

Culinary Cues

JUNE 4, 2023

This is my version and addition to his profound words: EYES ON THE POSITION OF CHEF: So, you want to make a career out of this kitchen work. Take care of your knives. Take care of your bodies: exercise, eat right, try to get enough sleep, see a doctor annually, care for your teeth, maintain a healthy weight, drink in moderation, etc.

Brewery 363

Brewery Equipment Book Blog 363

Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. Think broadly when it comes to sourcing applicants. How to avoid.

Hiring 205

Hiring Recruiting Employee Relations Mobile Ordering 205

EATER

OCTOBER 1, 2024

But today, she’s a little out of her element. Then she drove out to the Ozark Highlands Nature Center, where she traded her commercial kitchen for a tabletop Coleman stove and joined her sous chef for the day, her brother Rex. Sometimes you have to get out of your bubble,” Kato says. The whole thing emerged from a joke. “But

Events 132

Events Outdoor Cash Management Presentation 132

Modern Restaurant Management

MAY 26, 2022

Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. We are also going to take a guess that you haven’t considered looking at produce as another way to manage rising supply costs. Is aware of where product is sourced / shipped.

Management 183

Management Management Webinar Seasonal Menu 183

ChowNow

AUGUST 19, 2024

Cash flow is the net amount of money moving in and out of your restaurant. This is split up between cash inflow—money that your business is taking in—and cash outflow—money that you spend on operating costs. Assess the health of your business and take steps to reduce risky situations. What is Cash Flow?

Cash Management 78

Cash Management Management Management Inventory 78

Modern Restaurant Management

DECEMBER 8, 2022

New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. Forecasting weekly ordering now becomes critical as you don’t want to run out of a well-performing holiday stout, or on the flipside, carry over a Christmas beer into 2023.

Bar 188

Bar Customer Experience Brewery Inventory 188

Modern Restaurant Management

OCTOBER 16, 2024

Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. What are some common fraud activities you are seeing that affect restaurants? But it doesn’t stop there.

Delivery 166

Delivery Food Order Online Ordering Food Supply 166

Modern Restaurant Management

APRIL 15, 2024

To help spark these conversations, many of our restaurants are also giving out wildflower seed packets for our guests to plant their own pollinator garden at home.” For restaurateurs inspired by the campaign, Sandoval recommends several actionable steps they can take in their own establishments.

Sustainability 189

Sustainability Education Training Social Media 189

Modern Restaurant Management

JUNE 5, 2024

To learn more about the project, Modern Restaurant Management (MRM) staff reached out to The Green Orchid team. What lessons can other restaurateurs take away about being more sustainable and energy friendly? We actively encourage each of our guests, residing locally or visiting from out of town, to share their experience with us.

Certification 189

Certification Sustainability Design Seasonal Menu 189

Modern Restaurant Management

OCTOBER 18, 2023

Finding employees willing to take on the demanding hard work of a kitchen and retaining those employees has always been a struggle, and it’s time restaurants begin looking at solutions to the problem for the next generation of chefs. This is used to guard checks and balances on all sides so no source of power is without accountability.

Communication 178

Communication Online Ordering Technology Sourcing 178

7 Shifts

JULY 16, 2024

As it turns out, there is. Irene Li is the cofounder of Mei Mei in Boston and built the award-winning brand through ethical, sustainable sourcing and fair and transparent employment practices. Check out our guide for how to run effective pre-shift meetings. Rotate employees through different stations and responsibilities.

Coaching 221

Coaching Uniforms Training Download 221

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

Sustainability 180

Sustainability Waste Food Supply Recycling 180

Modern Restaurant Management

MAY 14, 2024

To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. To learn more about the pros and cons of putting an ESOP into place, Modern Restaurant Management (MRM) magazine reached out to Cucci.

Sustainability 188

Sustainability FOH BOH Take-out 188

Modern Restaurant Management

AUGUST 9, 2022

Source: Sense360 ) Owners can take advantage of tools that exist at no cost to the restaurant while enabling them to bring in dollars without turning tables. Restaurants can even deliver a simple text message to accept customer payments instead of taking credit cards over the phone while others wait on hold.

Loyalty Program 201

Loyalty Program Mobile Ordering Kitchen Safety Online Ordering 201

Sling

JANUARY 11, 2024

Best time clock software for small businesses Source: getsling.com 1) Sling If you’re looking for time clock software that meets your needs as a business owner or manager, and is easy to use for employees, then look no further than Sling. 7) Jibble Source: jibble.io

Small Business 78

Small Business Tip Distribution Sourcing Website Management 78

EATER

JULY 3, 2024

Events management and catering group Sodexo Live takes that responsibility seriously. What results is an incredible feat of logistics, combining sustainable sourcing, diversity of options, and ensuring all athlete’s nutritional needs are met by some combination of the 500 dishes that will be served. Nobody expected that.

Sports 143

Sports Sourcing Consumer Goods Take-out 143