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.
EATER
SEPTEMBER 6, 2023
Courtney Johnson and Sam Rollins are currently in training. Johnson, who has been a cheesemonger since 2015, is extremely used to bringing cheese to the customer. They’re meeting with a team of coaches to finesse their routines. They’re spending their days practicing the same moves over and over.
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Modern Restaurant Management
MARCH 13, 2025
“Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry. As for induction cooking, that's an easy answer.
7 Shifts
NOVEMBER 26, 2019
Corporate typically does all of the marketing and menu engineering , comes up with training processes, and works out deals with suppliers for better food prices. Less Brand Control In late 2015, more than 40 people fell ill with E. Less Brand Control In late 2015, more than 40 people fell ill with E.
Modern Restaurant Management
MARCH 12, 2021
First-time Chicken Salad Chick (CSC) franchise owner Claibourne (Clay) Rogers was introduced to the fast-casual concept in 2015 when she served as an account director at the brand’s public relations firm, Fish Consulting. I wake up each day excited to go into the restaurant and greet my team and our guests.
EATER
DECEMBER 15, 2021
Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s. Le Garde Champêtre (Aube).
7 Shifts
DECEMBER 17, 2020
A 2015 study found that nearly 70% of customers don’t return to a restaurant after their first visit, putting the average restaurant customer retention rate at about 30%. A great staff starts from the hiring process and continues on through proper training and performance evaluations. Why is customer retention important?
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