Modern Restaurant Management
APRIL 30, 2021
California Passes COVID-19 Supplemental Sick Leave : On March 19, 2021, California Governor Gavin Newsom signed Senate Bill 95 providing a new form of COVID-19 related paid sick leave for many California workers. The survey results found that consumers are paying attention to menu and product labeling and nutrition facts.
Modern Restaurant Management
JUNE 6, 2023
Make sure your employees understand when to wash their hands as well as appropriate times to use (and change) gloves. This may occur when raw meat touches another ingredient, or when a potential allergen touches another area of the kitchen. Your workers will take short cuts. coli and salmonella. Clean, sanitize and disinfect.
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Modern Restaurant Management
NOVEMBER 2, 2023
Having written over 300 articles for national trade magazines, I am often asked about industry-related topics. This can lead to cross-contamination and foodborne illness as well as cross-contact and a food allergen issue. Many restaurant owners don't understand the importance of personal hygiene for employees.
Ken Burgin
JUNE 6, 2023
I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.
Hot Schedules
JANUARY 27, 2020
You can change the menu, you can change management but you cannot change your location,” LeFranc said. “If For those brands who are focused on menu innovation to be able to serve a broader base, they’re the ones seeing great success today and attracting the millennial and the power of the dollar behind them.” Related Posts.
Restaurant365
FEBRUARY 18, 2022
With the right set of tools in place, like back-office software to track trends in customer requests and popular dishes, restaurants can make menu adjustments to account for product shortages with much lower risk. With ongoing employee crisis, restaurants must get their staffing levels to balance service delivery with fiscal responsibility.
Clover - Restaurants
MAY 3, 2024
Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.
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