Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. It is also important to train customer-facing staff on the correct etiquette for interacting with guests who disclose that they are gluten-free.

Training 450

Training Front of House Kitchen Safety Allergens 450

Modern Restaurant Management

NOVEMBER 22, 2024

With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings. All of these can contribute to a learning curve in onboarding.

Hiring 438

Hiring Recruiting Customer Experience Back of House 438

The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

MARCH 25, 2025

Yet, too often, new multi-unit leaders are thrown in the deep end and left to “figure it out” without structured support. Most will flounder without mentorship, training, and structured support. Many restaurants invest heavily in GM training but fail to continue development after MUL promotion. The result?

Coaching 322

Coaching Leadership Training Management 322

Modern Restaurant Management

FEBRUARY 21, 2025

Improved traceability means better inventory management, as restaurants have clearer insights into what’s coming in and going out of the kitchen. Reach out to suppliers and ask about their compliance plans. Resources and training materials are available to make this process easier and ensure everyone is aligned.

Food Safety 525

Food Safety Management Management Kitchen Safety 525

Modern Restaurant Management

MARCH 20, 2025

You’re handling inventory, coordinating staff, and managing delivery routes, but everything seems to take twice as long as it should. For example, let’s say you run out of a key ingredient because inventory wasn’t tracked accurately. Investing in regular staff training is also essential.

Catering 353

Catering Delivery Customer Service Customer Experience 353

Modern Restaurant Management

APRIL 3, 2025

Modern Restaurant Management (MRM) magazine reached out for a a deeper dive into Ashcraft’s franchising journey, learning why she feels it’s important to be present in her shop every day. It’s also very important that they respect and take care of each other. Jennifer Ashcraft What kind of research did you conduct?

Presentation 451

Presentation Franchise Franchising Online Ordering 451

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?

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

OCTOBER 17, 2024

Many insurers have pulled out of the restaurant industry entirely, and some remaining insurers have greatly pulled back on the lines of business they write. 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.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

OCTOBER 25, 2024

It takes commitment alongside some investment in specific areas of operations. What strategic steps can you take to bring your kitchen closer to achieving zero-waste? Therefore, training in waste reduction is essential. Therefore, train your staff in waste monitoring practices.

Waste 309

Waste Equipment Inventory Customer Service 309

Culinary Cues

MARCH 10, 2025

If you are serious about a kitchen career and have the focus to map out the best path, then listen up. At different times one area will stand out and carry the day until it is another areas turn to take the lead. So much to learn, so little time. Where do you begin, whats the best way to learn?

Hotels 355

Hotels Fine Dining Seasonal Menu Healthcare 355

Modern Restaurant Management

JANUARY 8, 2025

To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. Employee Safety Practice : Train staff on best practices for handling, storing, and disposing of cooking oil to minimize waste and promote sustainability.

Management 425

Management Management Recycling Sustainability 425

Modern Restaurant Management

FEBRUARY 18, 2025

Of all the concepts I’ve brought to life, this one stands out as my most successful. I didn’t know it at the time, but I left something out. On top of that, he had enough free time to take vacations most of us could only dream about. Vincent would sell, take a few months off, and then repeat the process.

Social Media 433

Social Media Book Back of House Take-out 433

7 Shifts

NOVEMBER 24, 2024

Let’s take the guesswork out of starting your food business and set your establishment up for success. Do you want to find out which food items your customers love the most? Here, you take a look at the GDP growth, unemployment rates, and inflation in the restaurant industry. Start by deciding what you need to know.

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

APRIL 9, 2025

If handled improperly, these time-intensive tasks can tie managers up for hours each shift, keeping them from the most business-critical (and most personally fulfilling) parts of their jobs, such as training employees and connecting with guests. Timekeeping is crucial in remaining compliant.

Restaurant Law 252

Restaurant Law Employee Relations Food Safety Training 252

Modern Restaurant Management

JANUARY 20, 2025

Every year, culinary schools turn out tens of thousands of talented chefs who can create masterpieces on a plate, but many of them get blindsided by the financial realities of running a restaurant. It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. That’s a different story.

Operations 418

Operations Beverage Point of Sale Pricing 418

Culinary Cues

OCTOBER 14, 2024

Ah…” when opportunity knocks, you can’t win the lottery if you don’t buy a ticket, in basketball or hockey you’ll miss every shot you don’t take, if you aren’t going all the way, why go at all,” …there are plenty of quotes that point to the same reality. This statement applies to all of us, in every situation, or any career. You might fail.

Coaching 409

Coaching Employee Relations Take-out Training 409

Culinary Cues

DECEMBER 16, 2024

When an organization models, expects, supports, trains to, and evaluates performance with excellence in mind then it quickly moves from some obscure goal that may or may not be realized, to a way that everyone exists. You may have some areas of weakness just like everyone else. If we allow any weakness to define us, then we will surely lose.

Employee Relations 400

Employee Relations Presentation Small Business Recruiting 400

Culinary Cues

JANUARY 26, 2025

The next time you walk through your local supermarket, butcher shop, fish market or bakery, take a moment to think about this. Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50

Food 440

Food Hotels Fine Dining Agriculture 440

EATER

NOVEMBER 12, 2024

The Lactation Network set out to establish a set of standards for restaurants to implement to ensure that they’re being welcoming to breastfeeding parents. 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.

Restaurant Law 330

Restaurant Law Education Food Supply Dine-in 330

Culinary Cues

APRIL 7, 2025

We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. What is the projected profile of cooks and chefs moving forward.

Kitchen Safety 287

Kitchen Safety Food Supply 2030 Healthcare 287

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Cut them loose. [] Make more music and far less noise.

Consumer Goods 430

Consumer Goods Transportation Small Business Take-out 430

Culinary Cues

JANUARY 13, 2025

Sure, there are always a few players who truly stand out and supporters are quick to point to a portfolio of statistics to lend credibility to their choice.

Coaching 432

Coaching Sports Presentation Seasonal Menu 432

ChowNow

FEBRUARY 7, 2025

Train Staff How to Upsell Without Being Pushy Upselling doesnt have to be this awkward thing if you just frame it differently in your mind. Train your staff to see it the same way, and when done right, it feels less like a sales tactic and more like great hospitality. Increase Your Restaurants Average Order Volume (AOV) 1.

Ordering 349

Ordering Online Ordering Loyalty Program Customer Experience 349

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Lyall at Lafayette Public House has also taken steps, training the staff to fully load the dishwasher before running it.

Compost 284

Compost Food Equipment Waste 284

Modern Restaurant Management

APRIL 3, 2025

When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. Wipe the mixer base with a clean, damp cloth, taking care to remove any residual food from under the planetary. This is a common spot for ingredients to accumulate.

Equipment 221

Equipment Food Back of House Food Order 221

ChowNow

APRIL 11, 2025

To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

JANUARY 30, 2025

” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. At Thought For Food & Son, we take pride in campaigns like these that go beyond traditional marketing.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

MARCH 1, 2022

Empowering Employees with the Right Tools and Training. Restaurant operators could define a structured talent development program that guides high potential employees through a progressive blended learning program, laying out a logical career path and fueling their growth. Restaurant people are “people-people.”

Front of House 576

Front of House Loyalty Program Back of House Training 576

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. We call it out. The environmental mission can come later. without interruptions. So he took action.

Sustainability 326

Sustainability Sourcing Consumer Goods Seasonal Menu 326

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 469

Leadership Food Truck Employee Relations Training 469

Culinary Cues

NOVEMBER 25, 2024

Taking the time to be grateful is so refreshing. Taking the time to step away from all of that, looking up to the light and reflecting on how fortunate we are is cleansing and very, very important. It can be overwhelming, pointing us down a very dark path. Happy Thanksgiving. What are you thankful for?

Food Supply 399

Food Supply Uniforms Café Take-out 399

Modern Restaurant Management

JANUARY 28, 2025

Let's examine two examples to see how these roles play out in real life. Real-Life Examples Take Maria, a general manager I worked with at Potbelly. When James committed to strengthening his management skills—implementing systems, tools, and training—his district and vision scaled with ease.

Management 423

Management Management Leadership Innovation 423

EATER

MARCH 25, 2025

Hes also become a self-appointed champion for those independent restaurants, which frequently end up with lines of customers out the door after Lee posts a positive review. Now, hes taking his restaurant advocacy one step further with a new partnership with point-of-sale platform Toast.

Social Media 224

Social Media Small Business Front of House Point of Sale 224

Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 449

Sustainability Food Equipment Design 449

Culinary Cues

JANUARY 29, 2025

At our core (restaurant folks) we are in the business of taking care of people through food. Some may view dining out as a luxury that can easily be put aside, but time and experience has demonstrated otherwise. This is not just an American thing (although we are, as a nation, very generous) it is a human being thing.

Dine-in 297

Dine-in Blog Article Training 297

ChowNow

MARCH 14, 2025

In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195