Modern Restaurant Management
JUNE 12, 2023
Prioritize Safety for Everyone The safety of your guests and staff should be your top priority, especially when you can literally see the changes in the air quality right in front of you. To prioritize everyone’s safety, create a plan that outlines the basic protocols for different weather situations and scenarios.
EATER
MAY 19, 2021
At Portland, Oregon chain McMenamin’s , which is hiring for a variety of positions, including servers and bartenders, just the newly hired line cooks and kitchen managers are eligible for a $1,000 bonus after 90 days of employment. Unfortunately, as the New York Post found in April, it doesn’t appear to be working. After a month, a St.
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Restaurant365
JULY 24, 2020
Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?
Restaurant Clicks
JANUARY 9, 2020
Apply for Permits, Licensing, and Insurance. Later on, you can solidify and design your menus and confirm all recipes and processes for your kitchen. Ensure that the space is large enough, and that it is compatible with the equipment you’ll need to install, especially in the kitchen. . Name Your Restaurant and Lock in Branding.
EATER
MAY 11, 2021
He launched 10 ghost kitchen operations to extend his delivery zone to new cities and regions, expanded his takeout menu, and has a large product line. We did ghost kitchen. When you say you did ghost kitchens, what does that mean? Did you just come up with whole new restaurant concepts out of your kitchen?
Touch Bistro
MARCH 25, 2021
For Canadian employees: Social Insurance Number (SIN) card copy Form TD1 (Canada federal and provincial or territorial) Employee contact information and emergency contact information. Have new cooks shadow more senior kitchen staff, assistant managers shadow general managers, and new servers shadow experienced servers. Clarification.
Modern Restaurant Management
MAY 12, 2022
First, take stock of normal in-house use in the kitchen – consider how frequently are you making batches in your own restaurants. Recipes you use in a kitchen rarely if ever are ready to go to machined lines. Take the test version and an original hand-made product to your kitchen and test them both on the finished product.
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