Modern Restaurant Management

OCTOBER 5, 2020

How can management help those who head out on vacation to return healthy and keep them from possibly infecting other staff and guests? It’s critical to take necessary precautions to help ensure all are protected when employees return to work. Above All, Be Consistent, Neutral and Uniform When Applying Policies.

Employee Relations 547

Employee Relations Restaurant Law Uniforms Travel 547

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. The work doesn’t stop with launch though.

Social Media 251

Social Media Email Marketing Customer Experience Loyalty Program 251

Culinary Cues

APRIL 13, 2020

This may take some years before fully implemented, but I can envision similar protocols to what is found in industrial food production facilities – think meat processing plant processing along with the record keeping of these standards. [] A NO CARBOARD REQUIREMENT FOR KITCHENS.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Modern Restaurant Management

FEBRUARY 17, 2025

To deal with fluctuating egg prices, Powers has a nmber of suggestions including taking advantage of commodity price drops to lock into systemwide supply contracts. "An "Take these opportunities to evaluate other P&L lines to see where you can capture some savings that can offset the cost of eggs.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

ChowNow

JANUARY 30, 2025

What steps do you take to establish that emotional connection? Within this guide, youll discover proven strategies that help you stand out in a crowded market, captivate your ideal customers, and turn casual diners into lifelong regulars. Think of each element as the leg of a tableyou take one out, and everything comes crashing down.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables.

Uniforms 474

Uniforms Cash Management Brewery Consumer Goods 474

The Rail

MARCH 31, 2025

Communication is hard when multiple locations can get teams and office spaces out of sync. This means a uniform organizational structure and better decision-making. Standardized Training Programs: Newbies get uniform training with digital training tools across multiple locations. A strong supply chain keeps everything on track.

Technology 130

Technology Operations Management Management 130

Modern Restaurant Management

SEPTEMBER 13, 2022

Take a Modernized Approach to Attract and Engage Talent. However, this uniformity begs the question: are restaurants overlooking alternative, more effective strategies that might help them truly stand out? We expressly disclaim any warranty or responsibility for damages arising out this information.

Hiring 530

Hiring Employee Relations Leadership Restaurant Law 530

Modern Restaurant Management

SEPTEMBER 24, 2021

To avoid this, you can take steps to ensure that every delivery is handled in a consistent manner. The burden of order re-entry is something that plagues many restaurants, especially when they take a lot of third-party orders. But this lets other orders slip through the cracks, resulting in longer wait times and unhappy customers.

Delivery 537

Delivery Insurance Online Ordering Customer Service 537

Modern Restaurant Management

APRIL 1, 2020

With a cloud-based POS, TMAD shops are able to utilize iPad to take orders (six feet away, of course), and will bring customers their food – still fully customizable and made-to-order – to their car when it’s ready. Because patrons are not able to dine out, call-ahead orders have increased.

Technology 472

Technology Healthcare Social Media Mobile Ordering 472

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession.

Uniforms 396

Uniforms Point of Sale Coaching Small Business 396

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.

Front of House 476

Front of House Uniforms Back of House Kitchen Safety 476

EATER

DECEMBER 5, 2024

I’m talking about the kind of thing that takes only a few minutes to put together and smells like comfort and calm. Something that can sit out on the counter for the kids (and you) to help themselves to at any point. Occasionally, my kids go on a banana-eating spree and we run out before they head to their dad’s for three nights.

Back of House 279

Back of House Uniforms Take-out Consumer Goods 279

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. As challenged as restaurants are right now, there must be an all-out effort to demonstrate value and to provide a positive experience.

Guest Recovery 450

Guest Recovery Uniforms Point of Sale Customer Experience 450

EATER

MARCH 24, 2025

The ongoing integration of smart technology means that even affordable toaster ovens are loaded with programs that basically take all the guess work out of cooking. Its just that ovens arent always particularly good at being ovens; they can take forever to come to temperature, and then often fail to hold that temperature accurately.

Uniforms 185

Uniforms Take-out Consumer Goods Design 185

Modern Restaurant Management

JUNE 11, 2020

And even with stricter guidelines in place, will customers actually risk dining out in public spaces? For the most part, people don’t make the choice to dine-out because of money or practicality. Eating alone on a couch in front of the television reminds all of us how much we’d like to be out with friends.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Modern Restaurant Management

DECEMBER 14, 2020

By taking a new and smarter approach to digital marketing, human capital management and delivery, restaurateurs will be positioned to drive sales despite the challenges presented by COVID-19. Having a basic website or relying on a third-party delivery partner to market a virtual brand is not sufficient.

2030 520

2030 Customer Experience Delivery Uniforms 520

Culinary Cues

JANUARY 15, 2020

Take it for what it’s worth: Working hard is exhausting, but invigorating. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there. Not everyone is cut out to work in the restaurant business. Take pride in the chef’s uniform.

Uniforms 371

Uniforms 2000 Consumer Goods Small Business 371

Modern Restaurant Management

JANUARY 30, 2023

Unfortunately, it turns out that restaurants’ staffing numbers are not as rosy as they seem; instead, they’re favoring the full-service segment, according to Black Box Intelligence. Unfortunately, up to a third of the locations may never receive them, or their staff may not take the time to plug them in.

Technology 474

Technology Fast Casual Waste 2023 474

Culinary Cues

FEBRUARY 16, 2022

Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. This also shows that the person has a goal and knows what it will take to get there. But desperation hiring is, more often than not, a terrible way to staff your kitchen.

Uniforms 427

Uniforms Hiring Consumer Goods Communication 427

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 416

Seminar Front of House Back of House Workshop 416

Modern Restaurant Management

MAY 8, 2020

Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges. Moving beyond one-upmanship competitive marketing for consumer traffic, QSR brands must figure out creative ways to up the frequency that consumers will choose them.

Marketing 442

Marketing Franchising Franchise Social Media 442

Social Hospitality: Restaurants

SEPTEMBER 27, 2023

As such, carefully consider every image your brand puts out online or in print. It’s important to understand that brand photography is more than simply taking photos. The Impact of Color Knowing the ins and outs of psychology in marketing can hugely affect how you strategize photography.

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

EATER

JANUARY 31, 2025

He was also startlingly handsome (a doppelganger for a young Will Smith), charming as all get out, and gainfully employed as a lawyer. Torn skin shrinks as it cooks and leads to exposed meat that dries out in a hot oven. This also eliminates the need to flip the chicken, as everything comes out crisp and juicy at the same time.

Seasonal Menu 263

Seasonal Menu White Paper 2004 Take-out 263

Modern Restaurant Management

SEPTEMBER 20, 2024

Tables/Chairs vs Booths Here’s a funny thing I noticed over the years: many people think booths take up more floor space, but the opposite is actually true. A four-person booth generally takes up 21 sq ft, where a table and four chairs generally requires 35 square feet. Are there going to be smaller parties and in/out?

Fast Casual 450

Fast Casual Uniforms Dine-in Customer Experience 450

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 434

Kitchen Safety Guest Recovery Uniforms Food Safety 434

Culinary Cues

FEBRUARY 28, 2021

Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed. Take a simple hamburger – the second most popular item on American menus (a close second to pizza).

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

EATER

JUNE 5, 2020

After entering a local Starbucks in uniform and hanging around with their drinks, a barista came over and asked them to move or leave, saying their uniformed presence was making another customer uncomfortable. The owners of our company have been extremely tone-deaf with the situation and have sent out multiple PR crisis emails.

Serving 359

Serving Uniforms Restaurant Law Customer Service 359

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? Figure it out!

Uniforms 446

Uniforms Front of House Food Safety Healthcare 446

Culinary Cues

FEBRUARY 17, 2023

Others – peers, parents, or even teachers might label you as not having what it takes which was incredibly painful. Would you take care to make sure it was prepared perfectly? Would you take that extra few seconds to make the presentation of ingredients was beautiful? Not a clip-on name tag, a part of the uniform.

Uniforms 427

Uniforms Article Café Small Business 427

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Modern Restaurant Management

APRIL 20, 2020

Can employees take turns delivering orders? It will take quite some time before restaurants can sustain the same staff numbers as they did before COVID-19. This includes expanded take-out/delivery options. Obviously, there are restaurants that weren’t as prepared or able to create a take-out delivery service.

Customer Service 459

Customer Service Training Front of House Dine-in 459

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 464

Food Supply Employee Relations Kitchen Safety Social Media 464

ChowNow

JANUARY 23, 2025

We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking. You can start by ruling out events that wont fit your venue. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 421

Workshop Article Take-out Uniforms 421

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. It didn’t take long for those of lesser character to recognize the stinky grease sitting in a container behind their neighborhood restaurant was worth some money.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. I rest my case.

Front of House 450

Front of House Back of House Uniforms Hiring 450