Culinary Cues

NOVEMBER 17, 2020

TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT. To walk through a kitchen prior to service you will see a number of cooks and support staff going about their respective work with seemingly little connection to a master plan. This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table.

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7 Shifts

JANUARY 9, 2024

But what about other employees, like service bartenders or bussers, who might not receive as much money in tips? Retaliating against employees for complaining about tip violations: An employee files a complaint and then is fired or sees their hours drastically reduced. The same is true for restaurants with a developed tip strategy.

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Modern Restaurant Management

FEBRUARY 8, 2024

Here are a few things to think about that will help you hire the right specialized cleaner for your restaurant. Cleaners who are experts will be happy to brag about their successes. Account for Layout and Architecture The layout and design of your restaurant are important factors to consider when hiring a specialized cleaner.

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Embrace the Suck

JULY 21, 2020

Now, before you jump in headfirst into cloudy COVID waters, let’s have a little talk about your team. Just slow down and ask about what might be going through the mind of your staff right now. As the bills pile up and the PPP money runs low, you’ll want to jump back to full operating mode as soon as you can.

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Culinary Cues

JUNE 26, 2021

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy.

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Modern Restaurant Management

MARCH 15, 2023

Restaurants should be warned that for consumers, hearing about dynamic pricing may not be as pleasant as hearing about a new happy hour deal or special. If customers sense that you’re simply raising prices for the sheer sake of profit, they won’t be pleased.

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Pricing Consumer Goods Customer Experience Food Order 195

EATER

FEBRUARY 8, 2024

Eat a burrito about it. Have one meal a week, like a snake, and not have to think about it. Comfort, to me, means not having to think about anything. So a comfort food, it follows, would be a food that I did not have to think about, did not challenge me nor alert me to its insufficiencies. Eat a burrito about it.

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Modern Restaurant Management

FEBRUARY 26, 2021

“It is very important to implement these practices because life is all about balance. One of the biggest things about balance is that it starts within. Talk often about what you do to manage your mental well-being. “For me, it's all about building a culture. ” Maneet Chauhan Photo by Amelia J. .”

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Modern Restaurant Management

FEBRUARY 16, 2024

Food Safety Specialist Francine L. Shaw sat down with Morten Larsen, CEO & Founder of EcoloxTech to discuss the use of Hypochlorous acid (HOCl) in restaurants and food service. Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer?

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Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Messaging about gluten-free options and safety protocols begins with your menu.

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Perfect Daily Grind

MARCH 21, 2023

“We share information with farmers about how we operate, which provides them with a better perspective of our business. Producers can then talk freely with us about their needs and the challenges they face so that we can help one another to achieve our shared goals,” he adds. Why should more roasters buy direct trade coffee?

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Pricing Supplies Sustainability Communication 176

Modern Restaurant Management

JULY 20, 2023

For instance, one survey respondent said, “I don’t want [restaurants] to collect personal information about me. Here is a sampling of what proponents had to say about AI in drive-thrus: “I am all about speed and convenience, and I think this would save in each.” Our study backs that up.

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Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. But before we learn more about it, here is a quick recap of what AI and ML are. AI and ML are buzzwords and often sound out of reach of an average restaurateur.

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Buzztime Business

MARCH 12, 2024

fl_builder_insert_layout slug=”whitepaper-signup-module-supreme-guide-live-events”] Get Creative With the Prizes Ultimately, trivia aficionados aren’t all about the prizes – much of the appeal in attending a live trivia night is in being crowned the winner. However, great prizes always sweeten bragging rights.

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Modern Restaurant Management

FEBRUARY 23, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia gets into a spirited discussion about to-go cocktails, 2021 beverage trends and more with Nicole Quist, Beverage Director for bartaco. Things at bartaco changed when COVID-19 became reality. To listen, click here.

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Restaurant Business

MARCH 26, 2024

Reality Check: Well-intentioned efforts like bail reform may not be delivering what proponents envisioned. It's not reactionary to fix the fix.

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Operations 105

Clover - Restaurants

APRIL 16, 2024

Many state laws also stipulate that gratuity laws should be stated clearly on the menu and/or that servers inform customers about what fees they can expect. To learn more about our restaurant POS systems , contact a Clover Business Consultant today.

Restaurant Law 52

Restaurant Law Tip Distribution Front of House Customer Service 52

Perfect Daily Grind

MAY 1, 2023

The post Why do specialty coffee brands care about consumer trust so much? We have seen significant differences in coffee drinking habits between different countries, cities, and consumer lifestyles,” Christos tells me. Sign up for our newsletter ! appeared first on Perfect Daily Grind.

Customer Experience 140

Customer Experience Customer Service Consumer Goods 2022 140

Open for Business

DECEMBER 18, 2023

Types of Angel Shot drink codes There are a few common types of Angel Shot drink codes floating about. Simple coded language like ‘ask your bartender about drink flavors’ can hint at secret menu options without excessive publicity. The post What you need to know about the Angel Shot drink appeared first on OpenTable Resources.

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Transportation Front of House Education Kitchen Safety 78

Modern Restaurant Management

DECEMBER 11, 2020

Despite a jump in store sales as consumers began drinking more at home, global alcohol sales are expected to fall about 12 percent in 2020, according to IWSR Drinks Analysis. As restaurants and bars struggle through the pandemic, the alcohol industry is suffering along with them. Premium and Celebrity Brands.

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Beverage 2021 2013 Social Media 204

Modern Restaurant Management

NOVEMBER 5, 2020

According to a recent study by McKinsey, more than 80 percent of survey respondents reported medium to high anxiety levels about the idea of returning to dine-in restaurants. However, restaurants must still address customer anxieties about touching shared surfaces. One such way is through the introduction of contactless technology.

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Modern Restaurant Management

MAY 9, 2022

To learn more about loan forgiveness from the Small Business Administration (SBA) portal, click here. In this video, the National Restaurant Association’s VP of Public Policy Aaron Frazier explains why restaurants need to find out if they are eligible for PPP loan forgiveness now.

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Open for Business

NOVEMBER 21, 2022

Here’s everything restaurant owners need to understand about reservations today. Reservation numbers on the books can tell you a lot about how much food you should order. Over time, patterns emerge and you can make increasingly accurate predictions about the number of covers you’ll actually do based on the number on the books.

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Restaurant Business

NOVEMBER 7, 2023

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

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Restaurant Business

MARCH 18, 2024

The new Cinnabon Swirl concept from GoTo Foods will debut in Hawaii this summer, with a second unit coming to Oregon. It's a mashup brand with its own identity as the multi-brand restaurant franchise platform promotes more co-branding.

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MBB Hospitality

FEBRUARY 13, 2024

We’ll cover the top four crucial responsibilities that are usually forgotten about when you’re running a restaurant. But we live in the digital age, which paves the way for more opportunities to get the word out about your restaurant compared to before. Running a restaurant isn’t easy – and that goes without saying.

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Next Restaurants

OCTOBER 4, 2022

The post What Does Your Employee Dress Code Say About Your Restaurant? By putting your overall environment first, you can determine the best type of dress code for your business, developing a balance that will keep your employees happy and comfortable while representing who you are and the type of service you want to provide.

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Uniforms Front of House Customer Service Design 183

Sante

JANUARY 14, 2020

Should we be worried about that? And before we starting wringing our hands about this being the worst of times, we should ask the question: Should increased consumption be the primary benchmark for a healthy industry? And what about those pesky Millennials? glass half full.jpg. Author(s): Roger Morris.

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Modern Restaurant Management

NOVEMBER 10, 2020

As a restaurant leader, here are the top five things you should know about your non-desk workforce: 1. By truly understanding what makes these workers tick, employers have a real opportunity to meet their unique needs and arm them with the proper tools that maximize performance, productivity, and output. "Frontline"says it all.

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Mobile Ordering Online Ordering Customer Experience Communication 193

Ken Burgin

MARCH 27, 2022

In this podcast, Ken Burgin talks with Liz Perkins, a chef, former hospitality business owner, and trainer with The Hospitality Company , where she teaches chefs all about leadership and team management, food costing, menu engineering and stock control. What do most people not understand about recipe costing and menu design?

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