Modern Restaurant Management

DECEMBER 4, 2023

Especially for fast-paced establishments, managing wait time expectations is a significant challenge and can cause patrons to leave — or, worse, never return. Although management can’t always eliminate the wait for service entirely, they can use modern technology to set reliable wait time expectations from the start.

Customer Experience 198

Customer Experience Customer Service Technology Communication 198

Culinary Cues

OCTOBER 19, 2023

Are we placing our own limits on ability or are we simply unable to access the stimulus and mentorship that would allow us to learn and reach beyond our expectations? This need not be limited to in-house chefs and managers – it might include guest chefs, vendors, wine makers, farmers, etc. Does this sound complicated?

Training 367

Training Seasonal Menu Back of House Leadership 367

Culinary Cues

NOVEMBER 11, 2022

I get it, I’ve been there, I know the adrenaline behind this and the sense of accomplishment when the rail is free of dupes – it is a race against time, an impossible goal that somehow, we manage to reach. Mission accomplished. Okay, here’s a start: TEN STEPS TO SIGNING YOUR WORK: [] SHARE YOUR VISION, INSTILL A SENSE OF PRIDE.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. When the menu is not their own then they are left with all the responsibility for the guest and employee experience and very little authority to set the stage for success.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

APRIL 30, 2023

When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Did those high-priced ingredients build on the perceived value of the restaurant in the eyes of the guest? Your team will need to know EXACTLY what is expected.

Employee Relations 403

Employee Relations Sports Pricing Hiring 403

Modern Restaurant Management

FEBRUARY 29, 2024

Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Elevate quality management programs. An effective quality management program can help restaurants dramatically improve their safety, quality, performance, and compliance.

Food Safety 191

Food Safety Kitchen Safety Audits Food Supply 191

Modern Restaurant Management

NOVEMBER 8, 2023

But the expectations of guests and owners did not change. Most restaurants, however, are still trying to manage their operation based on their outdated business plans, SOPs, and vague key performance indicators (KPIs). Panicked at first, some restaurant and F&B operations managed to adjust. Marketing is not magic.

Recruiting 186

Recruiting Guest Recovery Advertising Food Supply 186

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JUNE 7, 2023

Time to evaluate your life and find a way to either minimize that stress or learn how to manage it. What you really need to do is find a way to push some of that stress aside, look at the cause differently, and rather than manage it superficially, look at some lifestyle adjustments. You’re a chef – stress goes with the job – right!

Training 326

Training Article Café Take-out 326

Culinary Cues

FEBRUARY 2, 2024

We see and feel the results in restaurant closures, limited hours due to a lack of staff, streamlined menus and an increase in the amount of convenience items used, customer complaints on social media, and depressing retention rates of both employees and guests. A lack of respect is a problem.

Training 351

Training Uniforms Leadership Customer Service 351

Culinary Cues

JANUARY 23, 2023

Did you meet yours or someone else’s expectations? Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. We expect to win a Superbowl, World Series, NBA final, or Stanley Cup”. “We We expect to win a Superbowl, World Series, NBA final, or Stanley Cup”.

Coaching 374

Coaching Sports Point of Sale Take-out 374

Modern Restaurant Management

MARCH 18, 2024

Dining out is often a splurge occasion, yet today’s restaurant patrons are finding more options to balance their choices and manage indulgence. To learn more about the results, Modern Restaurant Management sought out LDEI’s Sharon Olson. Today’s restaurant guests are more knowledgeable and food savvy than ever before.

2024 186

2024 Fast Casual Food Truck Allergens 186

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Find out everything you can about your guests and potential guests. Walk through the operation as a guest would.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Embrace the Suck

MAY 14, 2023

Leadership: The Missing Ingredient The best restaurants are those led by individuals who understand that their role extends beyond the kitchen or the management office. Restaurant Excellence Guideline #5: Clarify your expectations. Restaurant Excellence Guideline #14: Equip your team with strategies to handle challenging guests.

Leadership 221

Leadership Customer Service Loyalty Program Customer Experience 221

Modern Restaurant Management

MARCH 27, 2024

Properly Train Staff It is easy to assume employees understand their role, but they can’t deliver a brand’s desired experience unless expectations on customer engagement, cleanliness, and ticket times are clearly outlined. Increase Manager Engagement Manager engagement can be a huge part of customer satisfaction.

Customer Service 186

Customer Service Loyalty Program Customer Experience Employee Relations 186

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Tip payouts and tips management will move faster in the restaurant space than EWA in other verticals. Read the first part, here.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

AUGUST 31, 2023

Viewers of "The Bear" understand how viral trends tempt first-time guests, but how do restaurants convert those novelty-seekers into brand champions and realize long-term value? Customers expect a seamless brand experience across all channels, whether in-person or digital. What do guests want from loyalty efforts now?

Loyalty Program 172

Loyalty Program Mobile Ordering Customer Experience Magazine 172

7 Shifts

JANUARY 23, 2024

It means understanding employee availability and managing employee requests for time off and even last-minute shift changes. A schedule that employees can access online — and that restaurant managers can easily change on the fly — works better for everyone. But it isn’t simple.

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. Fear is limiting and all-consuming. What can you do?

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Lavu

OCTOBER 13, 2023

Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, a casual restaurant usually has a higher turnover rate.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Modern Restaurant Management

JANUARY 30, 2024

KPIs can't be set up in ways that make it harder for other departments to deliver expected outcomes. Unattainable expectations around order accuracy or ticket times risk frustrating kitchen teams, especially without proper tools, training or staffing support. They need alignment with practical operational realities and bandwidth.

Leadership 199

Leadership Small Business Cash Management Customer Experience 199

Culinary Cues

JULY 31, 2023

It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. The owner, manager, and chef cannot control these things alone – every cook must step up and contribute to the control process to help the restaurant remain viable. Don’t let them down.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Modern Restaurant Management

MARCH 14, 2024

Instead, it introduces a narrative of harmonious enhancement, where data-driven precision and the sommelier's artistry converge, creating a personalized wine journey for every guest's palate. AI's role extends beyond wine selection, revolutionizing aspects from operational logistics to enhancing guest experiences.

Events 185

Events Innovation Customer Experience Technology 185

Culinary Cues

SEPTEMBER 8, 2020

The chef wants to know that the cook will be there, will be ready, will be consistent, and will represent the quality that is expected of the operation – without much supervision. There can occasionally be room for a creative dish or two, but when it comes to breakfast – most restaurant guests are looking for well-executed familiarity.

Back of House 518

Back of House Dine-in Restaurant Law Ordering 518

7 Shifts

OCTOBER 31, 2022

The management team. Management team. Opportunities : Our location is near several office buildings, suggesting we would have a steady flow of white-collar lunch customers and after-work dinner guests. You may want to list out: Team Management. Inventory management systems. Task management tools.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

AUGUST 27, 2021

It's expected that other cities in the United States and Canada will follow suit. He asserts that this may not prevent backlash from guests who disagree, but believes that clear policies and rigid enforcement can help to manage it. Communicate clearly to guests what the policies are. It's enforcement. It's consistency.

Restaurant Law 370

Restaurant Law Food Safety Communication Training 370

Modern Restaurant Management

FEBRUARY 21, 2024

. “For decades, a customer could be uncivil, angry, yelling or just plain wrong, and employees were expected to deal with it because it was just part of the business. To learn more about the survey results, Modern Restaurant Management (MRM) magazine reached out to Dr. Baker. We want to be the makers of your favorite memories.

Airlines 199

Airlines Customer Service Hospitality Tourism 199

Modern Restaurant Management

JANUARY 18, 2023

If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. In contrast, customers are entering 2023 with higher expectations for stellar experiences when they do choose to spend money on dining out.

2023 186

2023 Guest Recovery Email Marketing Back of House 186

7 Shifts

AUGUST 15, 2022

While every restaurant is different—there are few questions that would be fair to expect at any restaurant job interview. We've also included a roundup of interview best practices you should be aware of before showing up to speak to the hiring manager. Did the situation escalate to management? Table of Contents.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Culinary Cues

JANUARY 3, 2023

She used this secret ingredient as she greeted guests, checked on their experiences during the meal, worked hard to make sure that their meal was excellent, and sincerely thanked them for coming. In fact, when done from the heart – hospitality is your greatest advertising tool because your happy guests will pass along the word.

Hospitality 375

Hospitality Customer Experience Customer Service Small Business 375

Modern Restaurant Management

JULY 18, 2023

The Host Stand I’ve said it before and I’ll say it again: The employee who is assigned to greet guests at the host stand has one of the most important jobs in the restaurant – perhaps the most important. When I walk in, I would like – and I expect — to be greeted immediately.

Customer Service 167

Customer Service Seating Consumer Goods Customer Experience 167

Modern Restaurant Management

SEPTEMBER 15, 2023

Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. However, if you don't have an internet connection to support this, you can end up with frustrated guests who don't have a way to pay for their orders. The result is lost revenue and unhappy guests.

POS 204

POS Front of House Cash Management Online Ordering 204

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. In a restaurant, forecasting is using data to predict how much the business can expect in sales in a given time period. Inventory Management.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

APRIL 4, 2024

That's one of takeaways in You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company by Maisie Ganzler, chief strategy and brand officer of Bon Appétit Management Company. Before the pandemic, it seemed that chefs and guests were both very interested in sustainability.

Sustainability 192

Sustainability Book Waste Food Supply 192

Culinary Cues

JULY 31, 2022

This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. Are you willing to listen to your employees who interface with guests more often than you? For the Chef and Manager: Are you willing to look at menus differently? Yet, all we hear is negativity.

Food Supply 392

Food Supply Training Supplies Café 392

7 Shifts

MARCH 16, 2020

Restaurant owners and operators are encouraged to review the online resources their state and local health departments have provided for the latest information about COVID-19 in their community, and take extra precautionary steps in the workplace to protect the safety and wellbeing of staff and guests. Communicate with staff and managers.

Management 369

Management Management Employee Relations Kitchen Safety 369

Modern Restaurant Management

DECEMBER 20, 2023

Taking advantage of the buzz surrounding national food holidays and the abundance of fresh, seasonal offerings generates excitement and a sense of urgency among new and existing guests. Aligning with seasonal trends provides the ideal opportunity to meet customers’ expectations for one-of-a-kind, Instagram-worthy dining experiences.

Customer Experience 193

Customer Experience Innovation Social Media Seasonal Menu 193