Modern Restaurant Management

JANUARY 30, 2025

Shoppers now care about the story behind their food, from sourcing to environmental impact, and value-driven branding has become essential. Shoppers now care about the story behind their food, from sourcing to environmental impact, and value-driven branding has become essential. What are some campaigns that made you proud and why?

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

OCTOBER 25, 2024

You’re unlikely to eliminate all your sources of overuse immediately. Training Staff It does no good to look at waste reduction strategies for your restaurant’s operations if your staff doesn’t have a similar commitment to the concept. Therefore, training in waste reduction is essential.

Waste 309

Waste Equipment Inventory Customer Service 309

Modern Restaurant Management

DECEMBER 5, 2024

Staff should be trained to avoid breakage during cleaning and serving, and establishments that use bussers versus tray service may opt for more durable glassware. Partnering with the Right Distributor Distributor partnerships are invaluable in sourcing affordable, on-trend glassware solutions.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

JANUARY 20, 2025

These chefs might know how to source the finest ingredients, but no one’s taught them how to negotiate the price of those ingredients or keep suppliers from quietly eating away at their profits. It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. billion for yourself.

Operations 418

Operations Beverage Point of Sale Pricing 418

EATER

OCTOBER 21, 2024

Goldman says that though employees are trained to speak on the environmental benefits of plant-based eating, “it’s not as embedded in our cashier training or our interactions with consumers, because we really are focused on positive guest experience.” The environmental mission can come later. without interruptions.

Sustainability 329

Sustainability Sourcing Consumer Goods Seasonal Menu 329

Modern Restaurant Management

APRIL 16, 2025

We train the staff through a combination of practical and technical training. . "Showcasing the WOW factor is key," Lucas Bumba, General Manager of Nisos Prime, explained. "We "We offer tableside prosciutto carts with three different prosciuttos. ” Newly opened House of Yoshin in Huntington, NY.

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

APRIL 9, 2025

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. We focus on responsible sourcing and operational efficiencies that minimize waste.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. 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. Today we are engulfed in information and misinformation.

Front of House 432

Front of House Back of House Sourcing Travel 432

Modern Restaurant Management

OCTOBER 16, 2024

For example, in promo abuse, technologies like Parallel Space and App Cloner enable fraudsters to sign into different accounts simultaneously and change certain features in the source code, allowing them to scale exponentially. How can operators train staff to be cognizant of fraud? But it doesn’t stop there.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

DECEMBER 2, 2024

Source Wisely The first step in preventing foodborne illnesses starts long before you begin preparing food—it's all about where you get your ingredients. Sourcing from reputable suppliers ensures that the food you're serving is safe. Let’s take a closer look at those strategies.

Food Safety 275

Food Safety Management Management Kitchen Safety 275

Modern Restaurant Management

DECEMBER 23, 2024

First, overwhelmed by ads and overly polished social media content, customers now see reviews as a reliable and authentic source of truth. Train your staff to ask for reviews in the right way If you’re not actively asking for reviews, you’re missing out.

2025 308

2025 SEO Social Media Front of House 308

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

Compost 293

Compost Food Equipment Waste 293

Modern Restaurant Management

JANUARY 2, 2025

Menu Innovation: Balancing Variety, Quality and Simplicity While many restaurants are chasing trends like locally sourced ingredients and exotic toppings, pizza remains a stronghold of tradition. This not only ensures consistency across locations but also simplifies in-store operations and training.

2025 251

2025 Online Ordering Franchise Franchising 251

Culinary Cues

JULY 15, 2024

Virologists are constantly looking to find the source of a virus while they try to identify a combatant to the effects. Until the source (cause) is identified and dealt with, they know that the fight will be ongoing and countless mutations will keep them on their toes trying to curb the spread. This is your role as a leader.

Leadership 474

Leadership Food Truck Employee Relations Training 474

Culinary Cues

JANUARY 26, 2025

A dollar for a great source of protein on a plate is still a pretty good deal. PLAN BETTER TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

Food 446

Food Hotels Fine Dining Agriculture 446

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.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. This is another area where produce buying groups have experience and will help food service operators navigate.

Food Supply 221

Food Supply Customer Service Back of House Small Business 221

The Rail

APRIL 10, 2025

Millennials and Gen Z consumers are likely to research food sourcing, question menu claims, and support restaurants that align with their values. Clear sourcing protocols can improve operational efficiency, reduce waste, and protect a brands reputation in the face of disruption. Consumers are paying attention.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

7 Shifts

OCTOBER 28, 2024

Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Train your staff to follow these portion control standards and regularly monitor their performance. Locally sourced beer is also a great way to differentiate your bar from competitors.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

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.

Food Safety 520

Food Safety Allergens Food Audits 520

Modern Restaurant Management

APRIL 15, 2024

” The campaign offers an immersive training effort for staff, he added. “To train our teams about this is really something that’s about talking about the proverbial forest AND the trees," said Sandoval. "A “One in three bites of food depends on pollinators.”

Sustainability 473

Sustainability Education Training Social Media 473

Modern Restaurant Management

SEPTEMBER 16, 2020

When launching such a program, managers can decrease their costs and increase their chances of success by using a bin system to separate recyclables from other trash, educating staff on proper recycling procedures, and monitoring disposal practices to verify that employees are putting their training to work. Source Separation.

Recycling 383

Recycling Waste Workshop Training 383

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?

Hiring 514

Hiring Recruiting Employee Relations Mobile Ordering 514

Modern Restaurant Management

JANUARY 27, 2022

Commit to ongoing training. All workers must be trained in food safety, not just upon hiring, but throughout their tenure. Use tech tools to provide regular training and send small “chunks” of information right to employees’ phones. Make sure food comes from safe source s. Deliver foods safely.

Kitchen Safety 530

Kitchen Safety Food Safety Audits Food 530

Modern Restaurant Management

JUNE 25, 2020

Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. During the training, encourage employees to document physically demanding job duties such as heavy lifting to help identify and plan around potential injury risks. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

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. At the heart of this science is data. First, how might owners and those in management find the data they need?

Point of Sale 491

Point of Sale POS Inventory Customer Service 491

Modern Restaurant Management

NOVEMBER 8, 2022

Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. Some enterprises may not have a formal training program; instead, they may require the new employee to shadow a more experienced colleague. Exhaustion from overwork. Mental Health Is the New Pandemic.

Management 504

Management Management Food Safety Hiring 504

Modern Restaurant Management

OCTOBER 19, 2020

The right tools allow you to share updated rules or standards with every location simultaneously, creating a single source of truth that employees know is up-to-date and accurate. Also, train leaders to practice what they preach, such as wearing masks, social distancing, and modeling other safety behaviors. Use the Right Digital Tools.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

7 Shifts

FEBRUARY 16, 2024

Contribute by percentage of tips ✔ Enter tips manually ✔ Distribute tips based on hours worked Download the free Tip Pooling Calculator Template Restaurant Employee Training Manual Template Having a single source of truth means you're giving all employees the same information that they can go back and reference.

Tip Distribution 397

Tip Distribution Download Reference Training 397

Modern Restaurant Management

SEPTEMBER 7, 2022

You can use modern restaurant technology to make the process of menu engineering easier, get better visibility into your profits and waste, improve employee training, and track your efforts. Reinforce Employee Training. Tap Into Technology to Make Menu Engineering Easier.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

AUGUST 25, 2020

Additional care should be taken to ensure that the sources of outside air have proper clearances from other building exhaust sources such as grease or toilet exhaust. Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

MAY 1, 2024

When different groups of employees within the restaurant do not communicate effectively, it creates conflict and sources of inefficiency. Similarly, restaurants can use technology to equalize training procedures and ensure that employees at all levels enter the team with the same understanding.

Communication 492

Communication Operations Leadership Employee Relations 492

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

EATER

NOVEMBER 15, 2024

At that point, it’s distributed to its restaurants, which finish the food with — in Lore’s terminology — “lightly trained labor” using only a hot water bath, a rapid-cook oven, or a fryer. (Wonder currently has one central kitchen in New Jersey and has plans to open another in Pennsylvania as it adds locations.)

Food 301

Food 2024 2023 2025 301

The Rail

OCTOBER 10, 2024

Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern. Taste: Some consumers feel that sustainably sourced coffee has a superior taste to traditionally harvested coffee.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Modern Restaurant Management

NOVEMBER 26, 2019

In a job seekers market, if we don’t alter our approach to sourcing, recruiting, and hiring, we'll be left with open jobs and few applicants to fill them. Training new employees is expensive and takes a considerable amount of time. Tap into Former Employees. Keep Seasonal Employees’ Contact Information. Hang in there!

Hiring 472

Hiring Recruiting Restaurant Law Customer Experience 472

Modern Restaurant Management

JUNE 8, 2020

” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Train Employees Regularly. Get Information from Reputable Sources.

Food Safety 507

Food Safety Social Media Website Management Food Supply 507